Text 17173, 112 rader
Skriven 2011-10-28 10:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: extremes/excesses 116
=============================
 ML> Wisconsin butterburger / Solly's
 ML> top it off with what the Internet reports say is a half
 ML> stick of butter, but which I think is about an ounce.
 JW> Too much!

It was oozy and weird, but I enjoyed it. Lilli, being a
proper lady, not so much.

 ML> Kopp's / a whisper of butter
 JW> Perhaps too little.

No perhaps about it. It was disappointingly unsexy.

 JW> Title: Kopp's Butter Burgers
 JW> "butter makes everything better"

Misleading, but the meat, as it were, of the article explains
this topper, as it were, almost adequately.

 JW> The burger is a mandatory part of any visit. They're not fancy,
 JW> nor is there anything revelatory about the quality of the meat or
 JW> the cooking method, but Kopp's butter burgers are delicious.

They're just a little better than other fast food burgers, but
they're not really buttery in a way that would engage me.

 JW> The patties, which are made daily from never-frozen sirloin, weigh
 JW> in at a little over a quarter pound. They are griddled in a fashion
 JW> one would expect of a cheap fast food restaurant: quickly, very
 JW> thoroughly, and without enough heat to give the patty a good sear.
 JW> The buns, delivered daily, are no better than grocery store buns,
 JW> but they serve their function well. So how does overcooked beef on a
 JW> mediocre bun transform into a delicious burger? One word: Butter.

If it were that simple, people wouldn't think Kopp's was
that special, because every other place would have figured
it out by now. Of course, Kopp's wasn't that special, because
it isn't that simple. What I got was overcooked beef on a
better than mediocre bun (I give the author a bye for a slight
exaggeration) almost redeemed by a touch of butter, whose
effect was perhaps that of MSG, not much more than that.

 JW> After each burger is done cooking but still hot off the griddle,
 JW> whichever teenager dressed in all white is manning that station puts
 JW> a nice pat of butter on top of the sizzling patty. In the less than
 JW> a minute or so from the time the butter is added to when the burger
 JW> is handed over and unwrapped, the butter is usually not very
 JW> visible. But one bite into these large, well done but surprisingly
 JW> juicy burgers makes clear that the butter is doing its job; the beef
 JW> is seriously delicious.

Well, it was surprisingly juicy only if one doesn't expect any
juice. My own report (just looked it up) called it "somewhat
unjuicy," and I'll stick with that. What I didn't mention in my
writeup was that Lilli had a chocolate frozen custard (she
founded either givechocolate.com or getchocolate.com or both
and gave the business to her son for a wedding present or
something), which was pretty decent - rich but not chocolaty
enough to justify more than one pill's worth for me - but quite
necessary for me to get down the last ounce or so of burger.

 JW> The bacon was from Nueske's, one of the country's best producers.

That's as may be, but bacon is a cheat.

==
 -> Kaddo Borawni
 -> 1 sugar pumpkin (about 3 lb)
 -> 3/4 c sugar
 JW> When I make Kaddo, I use far less sugar... perhaps 1 tablespoon's
 JW> worth. 

Too little!

 ML> The stuff I've had, at a variety of restaurants, has
 ML> always been near-jam sweet.

But I agree, that's a bit much, especially in the
nonvegetarian version, which I prefer (it's not much
different from the vegetarian version, just with a
few grains of ground beef or lamb and some meat fat
in the sauce).

 JW> I've never been to a Afghan restaurant or tasted it made by anyone
 JW> else. But when I read over the recipes I've collected, I cut way
 JW> back instinctively, knowing I wouldn't want an overly sweet side
 JW> dish nor a tomatoey desert.

Not having actually been to a 'stan, I can't speak to
authenticity, but the guess I'd make is that the sugar
takes some of the job of savoriness in a dish that is
meant to be eaten with bread or pilaf. Either that or
sugar is at such a premium over there that when the
emigres come over to the land of plenty, they go
overboard to make what would be an impossibly costly
dish back home.

Smooth Tickle
cat: booze, weird, disgusting
servings: 1

3/4 pt Any Beer
1/4 pt Iced Tea
Sugar

Pour iced tea into a pint glass and add sugar until it
is way too sweet. Add beer, stir gently until the sugar
is no longer sitting on the bottom of the glass.

http://www.foodbar.co.kr/punch-1.htm
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