Text 32238, 138 rader
Skriven 2013-01-04 03:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: s & s 30
================
 DD> Me too. I have found that since the new folks took over Steak & Shake
 DD> (nationally) they are pushing the snot out of French fries.

High profit item, and they're positioning themselves for
the effects of the great drought no doubt. Fill 'em up
on taters, they won't miss a quarter ounce of burger.

 Now, I
 DD> really like their burgers - and I used to like it when I could get a
 DD> dinner platter with two sides - like a salad, baked beans, fries, cup
 DD> of chilli, cole slaw, cup of soup, etc. (choose two). That option has
 DD> seemingly disappeared if favour of pushing those fries. 

Go cheap and focused. Though most of those items also sound
like low-cost to provide. But having so many things encourages
waste, as you don't know how much to make at a time. Better to
have a mountain of starch that can be replenished or not at will.

 DD> So, I don't order the platter deals any longer. Especially as I have
 DD> *never* cared for Steak & Shake's potatoes.

Will they learn, or will they crash and burn, or do they have
an accurate finger on the pulse of the consumer?

 DD> I don't mind fries - if done to my taste using something larger than a
 DD> shoestring thin baton of potato.

Not having had much luck with potatoes that taste like anything
lately, and loving a good crunch, I prefer the shoestring batons
that taste of caramelization and fat rather than potato.

  Steak and Shake fries bite the bitter
 DD> carrot. So, I like to order my $4 special (triple steakburger & fries)
 DD> upgraded to the triple steakburger and a cup of chilli ... which raises
 DD> the price to $4.50 and is well worth it.

Out here the chili by itself would run close to that 4.50.

 DD> I don't know if you have had Steak & Shake burgers - they being cooked
 DD> more than you prefer your beef. But, as the bun absorbs a bunch of the

Have not, though they're familiar through your descriptions.
I'd give them a shot if the opportunity arose. I am after all
not a monolithic redness fanatic.

 DD> grease (sometimes it drips a little) and said grease is pretty tasty on
 DD> its own .... 

That grease is the only thing that can get me to eat
burger buns.

Chicken McGrill Sandwich
cat: tastealike
servings: 4

2 chicken breast filets
4 large sesame seed buns
lettuce, tomato slices, mayonnaise
h - Marinade
1/2 c water
1/4 c vegetable oil
2 ts Kraft grated parmesan cheese
1 ts (or one cube) chicken bullion
1 ts salt
1/2 ts lemon juice from concentrate
1/4 ts liquid smoke (Wright's works best)
1/4 ts onion powder
1/8 ts ground black pepper
1/8 ts ground paprika
h - Garnish
4 Tb mayonnaise
1 c chopped iceberg lettuce
4 sl tomato

Special Tools

Electric double side cooking grill. (Grill? Yeah,
right. These products are glorified frying pans)
I recommend the George Foreman Grill, or
Hamilton-Beach Meal Maker Express. Any home grilling
item that cooks both sides simultaneously will work.
Or you can use one of those frying pans with the
raised "grill mark" maker (see below for directions).

You'll also need a meat mallet and a separate electric
griddle (smooth surface) for toasting the buns.


Prepare the marinade by mixing the ingredients in a
medium bowl. Refrigerate until later.

Cut the two breast portions in half, creating 4 chicken
patties. Pound them with a meat mallet to 3/8" thick,
then trim the edges to make as round as possible. They
should be about 4" in diameter.

Put the finished breast portions in the marinade,
poking each 5 or 6 times with a fork. (This allows the
marinade to seep inside) Let them soak in the mixture
several hours before cooking.

Preheat your grill according to manufacturer's directions.

Toast the buns, using McDonald's method.

Lay the breast patties on the bottom of the preheated
grill and close the top. Allow to cook 5-8 min,
depending upon the number you are cooking.

Dress the toasted crown (top) of your bun with garnish.

After the chicken is done, place it on the dressed bun,
and cap with the toasted heel (the chicken should be
fairly even in color with no pink in the center).

Wrap the finished grilled McChicken in a large sheet of
waxed paper, allow to sit 5 min, then microwave 20 sec
to reheat (microwave while still wrapped).

Frying Pan Instructions
If using a frying pan (with raised grill marks), preheat to
medium-high and cook the chicken patties as follows:

Place the chicken on the pan, and sear immediately,
applying pressure for about 5 sec.

Cook 3-4 min per side, depending upon the amount and actual
temperature of your pan.

When the chicken is finished cooking, it will have a fairly
even, golden-tan color with no pink in the middle.

Proceed as directed above.

McMenu: Do-It-Yourself McDonalds Restaurant Recipes
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