Text 19672, 68 rader
Skriven 2012-01-06 07:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: bad stuff 31
====================
 ML> I had one decent Angus Mcburger followed by a string of
 ML> disappointments after testimonials by you and Dale and a
 ML> grudging nod of the acceptable hat by Clean Dave. I don't
 ML> think I'll do it again.
 DD> It ain't the best fats food burger by a long chalk - but it's better
 DD> than the quarter pounder, McDouble and Big Mac. Relatively tasty is up
 DD> against other McDonnie's stuff. 

Must be a franchise thing, then, and if so I have to take
back my claim of consistency across outlets.

The first Angus Mcthing I had was in Newark during the
rollout, and it was actually pretty good. The fact that
it was 3 or 4 am probably helped as well. After its
incorporation into the regular menu, I have had a few,
and they have all been the same - no beef taste,
very salty, overprocessed in a mystery meatish way.

Well, that too is consistency. And perhaps consistency.

I find the quarter pounder without cheese (hard to get it
that way) rather better.

 DD> And the Big Mac is (locally) U$3.99

National pricing, probably. Out east $4 for any kind of
burger is cheap these days.

Here's an odd one. I am dubious about nuking burgers, but
then I was dubious about Ted's steamed burgers in Meriden,
and that turned out to be an amazing gem. Here, the sour
cream and breadcrumbs probably ensure that the meat
remains moist during the massive 5-minute cooking.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Sour Cream Burgers
 Categories: Hamburger, Main dish, Meats
      Yield: 2 servings

    1/4 c  Dairy sour cream
      4 t  Fine dry bread crumbs
      1 x  Dash pepper
      2 ea Hamburger buns *
      2 ea Thin slices tomato
      2 T  Sliced green onion
    1/4 t  Salt
    1/2 lb Lean ground beef
      1 x  Lettuce leaves
      1 x  Dairy sour cream (opt.)

  *    Hamburger buns should be split, toasted and buttered.
  
  Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt
  and freshly ground pepper.  Add the ground beef, mix well.  Shape
  into two 3/4-inch thick patties.  Place patties in a small baking
  dish. Loosely cover with clear plastic wrap or waxed paper.
  Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the
  baking dish a half turn. Micro-cook, loosely covered, on 100% power
  for 2 to 3 minutes more or until meat is done. Drain off fat.  Serve
  the patties on toasted buns with lettuce and tomato. Dollop with
  additional sour cream, if desired. Source unknown

MMMMM

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