Text 28991, 100 rader
Skriven 2009-09-22 10:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: gustibus 198
====================
 ML> little pork flavor, little fat; the cheese not as good as Clean Dave
 ML> has led me to believe - it tasted a little blue, in fact. 
 DS> De gustibus etc., but that orange mild cheddar that Kraft makes for
 DS> McDonalds under contract is IMO the perfect cheeseburger cheese.
 DS> (I have no use for it otherwise.)

I thought about the possibilities that the cheese used might
be different on these fancy ass burgers, or that our tastes
might diverge on this point, or that the food storage at
this outlet might be dubious. All seem equally likely.

 DS> The Angus Third Pounders are better burgers than McDonalds usual non-
 DS> breakfast fare, but they'll never be enough to bring McD's into my
 DS> "top five" burger places, even for a fast hit for lunch on the road.

I think that Big Macs might win because of the high ratio of
wet ingredients to dry, so that the puckiness of the patties
can be well disguised. And as far as top five burger places
go, I don't think many of us here jump up and down at the
prospect of encountering a set of golden arches in our travels.

McLean-Deluxe
cat: tastealike, historic
servings: 1

1/5 lb 92% lean ground beef
1/4 ts Accent(tm)
1/8 ts salt, non iodized
1/8 ts olive oil
McDonald's Hamburger Seasoning
1 sesame seed bun
1 Tb Hunt's(tm) ketchup
1 Tb Kraft(tm) light mayonnaise
1/2 Tb chopped white onion
1/4 c chopped iceberg lettuce
2-3 Heinz(tm) genuine dill slices
1 tomato slice
non-stick cooking spray

This burger replaced the Mc D.L.T. on the menu back in 1990,
and barely lasted 4 years. It was a low-fat, "lean" burger
compared with the other McDonald's burger offerings. (still
had a lot of fat, though)

They tried a break-through technology that utilized sea-weed
extract mixed with the beef to give it more flavor. Such a
small percentage was used that it really had no effect on the
flavor. It was more of a gimmick to make people think, "wow,
a new technology that'll make a lower fat burger taste great
- I gotta try one".

Not surprisingly, the sodium level was nearly double that of
the other hamburgers. Another interesting fact is that the
seaweed extract was actually a form of monosodium glutamate,
or MSG as you may know it, in a seaweed oil base. (seaweed
is a vegetable, so basically we're talking vegetable oil here)


The Beef Patty
1. Divide 1 lb of beef into 5 equal pieces. Add 1/4 ts Accent(tm)
(MSG), 1/8 ts non-iodized salt, and 1/8 ts olive oil to each.

2. Knead the beef together to mix the seasoning and oil in
thoroughly. Form each piece into a round ball.

3. On waxed paper, press out each meat ball into a round 4 1/2"
diameter patty.

4. Freeze until needed.

Cooking your McLean Deluxe
1. Preheat an electric skillet to 400F.

2. Toast the Buns

3. Spray the preheated griddle lightly with non-stick spray to
prevent sticking, and immediately add the frozen beef patty.

4. About 20 sec after placing the beef patty on the griddle,
SEAR lightly. Sprinkle with a liberal amount of hamburger
seasoning. Turn after 2 min, being careful not to tear the sear
you created. After turning, add another dash of hamburger seasoning.

5. Dress your toasted bun (crown side) in the following order:
ketchup, mayonnaise, onion, pickles, lettuce, and tomato. Squirt
the ketchup in nickel sized "dabs", with the pattern resembling
the 5 on a dice.

6. 2-3 min after turning, remove the cooked beef patty and
place on the dressed crown.

7. Apply the heel, and Wrap in a 12"x16" sheet of waxed paper.

8. Allow to sit for 5 min then microwave on high for 15 sec,
still wrapped.

:McMenu: Do-It-Yourself McDonalds Restaurant Recipes
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)