Text 694, 80 rader
Skriven 2008-01-13 19:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Hamburger 675
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Five Guys is okay, better than Checker or Fuddrucker's, not
 ML> perhaps so good as Fatburger or In'n'Out. 

Fuddrucker's I know; Checker I haven't heard of before and those
other two chains haven't come to Canada yet. It would be great if
they did!

 ML> Delux in Edmonton, you say?

I wrote about that place after my last road trip. Excellent burgers
as they should be for $15 each with $12 sides. 8-10 oz of Black
Angus chuck or bison, good buns baked in house, lots of good smokey
bacon, pan fried mushrooms, real cheese (old cheddar, Blue etc),
nicely caramelized onions. The sides we picked were red and golden
beet salad on mixed greens with lots of dandelion leaves in the mix,
sprinkled with feta and lobster salad on baby greens. Huge baskets of
sweet potato fries with a good seasoned salt (advertized as serving
two, in reality four good portions) were available for $8. The meal
was the price of a steak dinner but just as meaty and satisfying as
one as well. The next time I go I plan to order just half a burger
per person plus one salad and one basket of fries per four people so
as to have enough room to try their desserts which we skipped last
time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Burger Surprise
 Categories: Ground, Groundmeat, Bacon, Dairy, Eggs
      Yield: 1 Servings
 
           BATTER:
      2    Eggs
    3/4 c  Milk
    3/4 c  All-purpose flour
      1 tb Dry yeast; dissolved in
           1/4
        c  Lukewarm water
    1/4 ts Salt
      1 tb Brandy
           FILLING:
      1 lb Hamburger
      1    Egg
    1/4 c  Soft bread crumbs
      1 ts Minced onion
    1/8 ts Thyme
    1/2 ts nutmeg
    1/2 ts Salt
    1/4 ts Peon pepper
     10 sl Bacon
           Enough cooking oil
           for French frying

  Beat the eggs until golden yellow. Alternately add the milk and
  flour and continue beating. Add the dissolved yeast, salt and
  brandy. Continue to beat for 3 minutes longer. Set aside.

  Thoroughly mix the hamburger and the remaining ingredients; with
  the exception of the bacon and the cooking oil. Place mixture in
  the refrigerator for 15; then take minutes out and form into
  finger-shaped sausages. Wrap each sausage 1 in a slice of bacon;
  starting at the top and winding barber-pole fashion. Place on a
  piece of waxed paper and return to the refrigerator for 30
  minutes. Dip each chilled sausage wrapped in bacon in the batter
  and then drop into hot cooking fat until golden brown. Serve
  piping hot.
  
  From: Joanne
 
MMMMM

Cheers

YK Jim


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