Text 6701, 107 rader
Skriven 2008-05-08 09:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: BK Steakhouse Burger
================================
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> Burger King introduced another new burger to their menu recently.
 DS> Thanks to a buy-one-get-one-free coupon in the paper last week,
 DS> my daughter and I tried out the new Steakhouse Burger.

I've seen that one ballyhooed at my local BKs. I don't trust BK even on my most
gullible days. Thanks for confirming my mistrust.  Bv)=

                     SNIP

 DS> too. You'll be lucky to get the barest sprinkling of fried onion
 DS> straws and they will likely be found in a tiny puddle of A-1 sauce.

Whyizit, do y'suppose that every time some chain (or even a lot of stand alone
places) tries to convince patrons that something not steak may have at some
time had a nodding aquaintance with an animal that may have provided steak to
some other venue - that they feel obliged to ladle on that nasty ass A1 stuff?
Even original A1. If I ever reach for the A1 - or Heinz, Country Bob's, etc. to
put on a steak I have ordered you can bet your last penny that I'll never order
steak in that venue, ever again. My favourite "enhancement" for steak is a
squeeze of fresh lemon juice and some black pepper ... and not often with that.

 DS> But the strangest - and most offputting - thing about the Steakhouse
 DS> Burger is the meat. Burger King says it's made with Angus Beef, and
 DS> that may be true, but by the time it goes through their processing
 DS> and into your mouth it's barely recognizable. My daughter and I

For good Angus beef in an honest burger - try Hardee's if there is one handy to
you. They ain't perfect, but, they are petty good. For just regular fast food
burgers I prefer them or Rallys/Checkers to any of the other chains. And I
really miss Burger Chef.

 DS> As tempting as the Steakhouse Burger may look in the ads, it
 DS> really isn't worth the price. The garbage pile of flavors compete
 DS> with rather than compliment one another, and the "salty bouillon
 DS> sponge" taste of the beef will give you the impression that Burger
 DS> King is trying to dress up a substandard patty rather than provide
 DS> an actual high-quality "Angus" product. If you have a hankering
 DS> for a Burger King burger, you'd be far better off with a Whopper
 DS> or a Stacker - at least then you can be sure of getting unadulterated
 DS> 100% ground beef.

Unless they inadvertently give you one of their notorious "hold the meat patty"
Whoppers - which has happened to me a couple of times. Fortunately, never at
the drive-thru.

 DS> Blogged with photos - see the address in my sig.

Appreciate the review. Thanx.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vanilla Rice Pudding
 Categories: Greek, Desserts
      Yield: 6 servings
 
    2/3 c  Round or short-grain rice
      3 c  Milk
    1/3 c  Superfine or vanilla sugar
           - to taste
      1 tb Superfine or vanilla sugar
      1    1/2" strip of orange zest
      1 pn Salt
      1 tb Unsalted butter
      1    Egg
    1/2 ts Vanilla extract; to taste
      1 tb Fresh lemon juice
           -=OR=- more to taste
    1/3 c  Rich Cream (w/o crust)
           -=OR=-
    1/2 c  Heavy cream

MMMMM------------------------FOR SERVING-----------------------------
           Ground cinnamon
           Confectioners' sugar; sifted
 
  Place the rice in boiling water and leave for 5 seconds; drain, and
  rinse. Bring the milk almost to a boil in a heavy saucepan, and stir
  in the rice, the first quantity of sugar, the orange zest, salt, and
  butter.  Reduce the heat to very low and simmer uncovered, stirring
  occasionally to prevent sticking, for 1 hour, or until thick and
  creamy.  Remove from the heat and set aside.
  
  Whisk together the egg, vanilla, lemon juice, and remaining sugar
  until pale and thick, about 2 minutes.  Remove the orange zest from
  the rice mixture and stir half the rice into the egg mixture.  Return
  this to the saucepan and stir to combine.  Gently cook over low heat,
  stirring well, for 2 minutes.  Stir in the Rich Cream and add more
  sugar or lemon juice if desired.  (If using heavy cream, beat until
  slightly thickened, then stir into the rice mixture.)   Divide among
  individual dishes and chill.
  
  To serve, liberally dust with the cinnamon and confectioners' sugar.
  
  Source: Flavors of Greece - by Rosemary Barron

  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "And now the punch-line."
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