Text 38600, 70 rader
Skriven 2010-06-03 14:46:00 av BURTON FORD (1:123/140)
Ärende: Burgerking  --  and cooking
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Hi Folks            6/3/2010


This is probably a wierd, low class topic for a Cooking Echo, but you know
me.
 
Shirley said she didn't care where we lunched, on the way back from a
Doctor in Rochester... surprise her she said.   So I drove all the way back
to Newark and turned into Burgurking.   Surprise!  We hadn't been to one in
several years, at least.

But I had recalled a mention in here [Dave The Sas??] about it being better
than some of the other fast foods, and I had been thinking of trying their
value menu.

I ordered the Whopper Junior [$1], the double cheeseburger [$1.19], french
fries [$1] and a small soda [about a $1].   Shirley just had the chicken
sandwich [$1].  

Our total bill was $5 something.   When I ate what I ordered, I was
gobsmocked!

The Whopper junior was a standard [or maybe slightly smaller] bun, and the
usual hamburg and lettuce and tomato and pickle stuff.  I thought it was
quite good... but WARNING!!... I tend to like FOOD.

The double cheeseburger was two patties and two cheese slices, with stuff. 
It was very filling and good.  The small packet of fries were salty, but
crispy and very good.  I like small, thin fries.  

I know, I know -- thin patties, small buns, cheap semicheese... but Geeeese
for a buck! 

Shirley was surprised that her Spicy, crispy, breadcrumbed chicken was
'real' and not reconstituted.  She said it was nicely crisp, a bit spicy,
and tasty although she wouldn't go as far as recommending someone go there
just to have one.   

That's about my general feeling too.  We will definitely return... decent
*food and a great price.  For a quick, unimportant lunch.

 

Oh, a surprise to you!  Last night while Butch was Bridging, I got out an
order of 'chicken and gravy' I bought extra at a church chick&biscuit
dinner last week.   Their stuff is so thick with chicken and extra thick
gravy that you cut portions on your plate with a fork.  So I ran up to
Wegmans and got a box of chicken stock, and a cardboard roll of that dough
you just bake into biscuit [Pillsbury Grands Buttermilk Biscuits].   I
diluted the chicken&gravy sludge way down, and had a lovely tasty batch,
more than twice as much as I started with.  

Then, still all by myself, I baked the biscuit dough to golden perfection!  

It's just amazing that Technology has made it possible for a lazy Eat like
me to easily rectify some solid chick&gravy, and to make himself some very
good biscuits!

 
 Burt  








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