Text 32239, 167 rader
Skriven 2013-01-04 08:06:20 av Dave Drum (1:18/200.0)
  Kommentar till text 32238 av MICHAEL LOO (1:123/140)
Ärende: s & s
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

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

 DD> 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.

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

The new CEO is Sardar Biglari - and TBH he has turned around a chain that was
on the brink of insolvency. 
 
 DD> So, I don't order the platter deals any longer. Especially as I have
 DD> *never* cared for Steak & Shake's potatoes.

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

My local franchisee (one of the very few franchise operations) is considering
telling the national operation about places where the sun never shines and
going it alone - under a slightly different name, of course. They already have
their own commissary, etc. Have to print menus, change the signage on 10 or so
stores and get new aprons for the staff. But, the franchise was profitable
(very) whilst the national company was over-expanding and thinning out its
resources.

Oh, yeah, they will also have to break out the napkin dispensers - which is one
of the things that Biglari and his bunch did away with. We'll see how it plays
out.
 
 DD> I don't mind fries - if done to my taste using something larger than a
 DD> shoestring thin baton of potato.

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

If I am going to do fried shoestring tatties let me have them out of a can or
vending rack bag. Like the original Pik-Nik. But, overall I'd as lief have
rippled potato chips as a salty potato snack.  
 
 ML>   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.

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

Steak & Shake chilli is a bargain - from their national menu "Genuine Chilli -
Chilli beef, chilli beans, and our blend of special seasonings. Bowl 2.99 / Cup
2.29 -- Chilli Deluxe - Our Genuine Chilli with diced, fresh onions and
shredded Cheddar 'n jack cheese. Bowl 3.99 / Cup 2.99" (spellings corrected to
reflect Illinois legislation)

http://www.steaknshake.com/menu/dine-in/genuine-chili

The chilli made in the Stuller (our local franchisee) commissary is from the
real, 1940s recipe. S&S chilli sampled elsewhere is another creation altogether
and may or may not be fit to eat. The Steak and Shake canned product is worse
than Armour or Wolf Brand ... although it may have been processed through a
wolf before being canned.
 
 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

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

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

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

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Triple Smoke Burger
 Categories: Beef, Pork, Chilies, Vegetables, Sandwiches
      Yield: 4 servings
 
    1/2 c  Mayonnaise
  1 1/2 tb Dijon mustard
      2 tb Minced chipotle in adobo;
           - w/some sauce, divided
      8 sl Bacon
  1 1/2 lb Ground beef chuck; not lean
      2 ts Sweet smoked paprika
      1 lg Red onion; in 4 (1/2")
           - rounds, ea on wooden pick
           - to keep it together
      1    Firm-ripe avocado; quartered
           - lengthwise, peeled, in one
           - third-inch slices
           Olive oil for brushing on
           - onion and avocado
      4    Hamburger buns; grilled or
           - toasted
 
  Accompaniment: lettuce; cilantro sprigs
  
  Special equipment: instant-read thermometer
  
  Anything grilled could be described as smoky, but our cover
  burger is a multi layered masterpiece thanks to chipotle
  chilies mingled with adobo, smoked paprika, and bacon.
  Seared avocado makes it almost too good to be true.
  
  Gourmet Grilling is available at Newsstands and via the
  Condé Nast store.
  
  In a food processor or blender, purée mayonnaise, mustard,
  and 1 tablespoon chipotle; transfer to a bowl.
  
  Cook bacon in batches in a skillet over medium heat, turning
  occasionally, until crisp; transfer to paper towels to
  drain.
  
  Gently mix beef with 1 tablespoon chipotle, paprika, and 1
  teaspoon salt until combined. Form into 4 (4-inch) patties.
  
  Prepare a grill for direct-heat cooking over medium-hot
  charcoal (medium heat for gas).
  
  Meanwhile, brush both sides of onion rounds and avocado
  slices with olive oil.
  
  Oil grill rack then grill onion rounds, turning over once,
  until slightly charred, 2 to 3 minutes total. Discard wooden
  picks.
  
  Grill avocado slices, turning once, until grill marks
  appear, about 30 seconds on each side.
  
  Grill patties, covered only if using a gas grill, until they
  reach 160øF/70øC on an instant-read thermometer,
  approximately 5 to 6 minutes on each side.
  
  Put sauce on buns and make burgers with lettuce, avocado,
  bacon, onion, and cilantro.
  
  by Kemp Minifie and Paul Grimes; Gourmet Grilling
  
  Epicurious | May 2011
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 12 July 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)