Text 19718, 101 rader
Skriven 2012-01-09 05:36:00 av Dave Drum (58179.cooking)
  Kommentar till text 19672 av MICHAEL LOO (1:123/140)
Ärende: Bad Stuff
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

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

 ML> The first Angus Mcthing I had was in Newark during the
 ML> rollout, and it was actually pretty good. The fact that

Was that Newark, NJ (prolly the aerodrome)? Or New York, Illinois, Texas, Ohio,
or Delaware?

 ML> it was 3 or 4 am probably helped as well. After its
 ML> incorporation into the regular menu, I have had a few,
 ML> and they have all been the same - no beef taste,
 ML> very salty, overprocessed in a mystery meatish way.

 ML> Well, that too is consistency. And perhaps consistency.

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

That's passing odd -- as the current McDingles practice is to assemble each
sarnie as it is ordered and slide it down the line to the order assembly area.
Should be no problem to NOT add a slice of yellow cheezoid to the meat puck.

Used to be the way to get a "fresh" burger at one of the burger snatchers was
to order it in some non-standard way. In those days "standard" sandwiches were
made up in batches, wrapped and kept in a warming bin under heat lamps. If one
ordered a burger "hold the pickle" the burger-bots behind the line would cook
and assemble your order fresh. Now the meat pucks are cooked well in advance
and each sammich is "assembled" to order.
 
 DD> And the Big Mac is (locally) U$3.99

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

In Ft, Madison, IA a few days ago I noted that the Big Mac is 50c less than in
my town - U$3.49 
 
 ML> Here's an odd one. I am dubious about nuking burgers, but
 ML> then I was dubious about Ted's steamed burgers in Meriden,
 ML> and that turned out to be an amazing gem. Here, the sour
 ML> cream and breadcrumbs probably ensure that the meat
 ML> remains moist during the massive 5-minute cooking.

I was OK with that down to the "drain off fat". One of the advantages of
griddle fried burgers is that one can "toast" the bun alongside and let it
absorb the ambient fat.   Bv)=

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

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

 CUT
 
 ML>   Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the
 ML>   baking dish a half turn. Micro-cook, loosely covered, on 100% power
 ML>   for 2 to 3 minutes more or until meat is done. Drain off fat.  Serve

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Your Basic Burger
 Categories: Five, Beef
      Yield: 6 servings
 
      2 lb Ground beef
           Salt
  1 1/2 ts Onion powder
    1/2 ts Fresh ground pepper

  Using a fork, gently mix meat, salt, onion powder and
  pepper. Shape into 6 patties, handling meat as little as
  possible and taking care not to press meat together
  tightly.
  
  Broil, grill or pan-fry the patties. The length of cooking
  time will depend upon whether you and your guests like
  your hamburgers rare, medium or well done.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A man of my spiritual intensity does not eat corpses. - G. B. Shaw
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