Text 34948, 119 rader
Skriven 2013-03-18 06:41:00 av Dave Drum (65136.cooking)
  Kommentar till text 34942 av Dale Shipp (1:261/1466.0)
Ärende: Pickles
===============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> was not what BK delivered ... a squishy white bun, darned
 DD> near as much tartar sauce as fish, some shreds of lettuce
 DD> and several pickles on each sandwich. Once I had scraped
 DD> off most of the tartar sauce and binned the pickles it
 DD> still was not a good deal. About the only things that they
 DD> have that I can get close to liking are the BK Bacon Burger
 DD> and the BK Stacker.

 DS> On the rare occasions we get a McD burger (or most other fast food
 DS> burgers as well), the first thing I do is to open it up and remove the
 DS> pickles.  I do eat them, but don't care for them on the burger.
 DS> Personally, I would also prefer more catsup -- and Gail would prefer
 DS> more mustard, but we only get that when the burgers come home.

McDonald's pickles on their burger, cheeseburger, McDouble, Big Mac and Quarter
Pounder(s) are different pickles than on their Angus burgers and specialty
chicken offerings. I like the ones on the McDouble/Big Mac. Not so much the
pickles on the Angus burgers. Sometimes I get lots of ketchup on my McDouble
sometimes not very much (depends on the location) but never a lot of mustard. 
<SHRUG>.
 
 DD> Nowhere near as good a fish sandwich as the 2/$5 deal at
 DD> Arby's. Or the McDonald's Filet O' Fish (which is the best
 DD> in the Fats Food Bidness).

 DS> If you have a Red Robin within shouting distance, try their fish&chips
 DS> some time.  Four good pieces of crispy fish and all the steak size
 DS> fries you care to eat.  Priced at about the equivalent of two McD
 DS> quarter pounders, and the best fish & chips we can find locally.  They
 DS> also do a all-you-can drink root beer float.  After all of that, you
 DS> might feel like skiping a meal or two:-}}

Sounds like my kind of place. The nearest to me is about an hour and a half
away - in the St. Louis metro area (Illinois side) near Southern Illinois
University's Edwardsville campus. Next time I am in the area I will give them a
shot - if it's near meal time. OTOH - I quite like Long John Silver's fish with
some malt vinegar. The fries, not so much. But the cole slaw and hush puppies
are quite nice, and if they have A&W Diet Root Beer I am set to slosh out the
door when I am done.

Two recipes - guess which one I prefer

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hush Puppies (from Foxfire)
 Categories: Breads
      Yield: 10 Servings
 
      1 c  Self-rising flour
      1 c  Cornmeal
    1/8 ts Salt
    1/4 ts Baking soda
      1 lg Egg
  1 1/2 c  Buttermilk; as needed
      1 md Onion; chopped
           Fat; to deep fry
 
  Sift together flour, cornmeal, salt, and soda. Add
  egg and buttermilk until it's the right consistency
  to hold its shape when rolled into a ball.
  
  Mix in onion, then roll into balls about 1" to 2"
  across and drop in deep hot fat. Fry until they're
  brown and crispy.
  
  Let them drain a bit on some paper and serve hot.
  
  Recipe By: The Foxfire Book of Appalachian Cookery
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hushpuppies
 Categories: Breads, Vegetables, Chilies, Cheese
      Yield: 12 Servings
 
  1 1/2 c  Cornmeal
      1 c  Flour
      3 lg Eggs; beaten
      1 lg Onion, grated
  2 1/2 c  Milk; hot
      1 c  Corn kernels
      2 ts Baking powder
      1 md Red bell pepper; chopped
      2 tb Jalapeno; chopped
  1 1/2 c  Cheddar cheese; grated
      2 tb Butter; melted
           Oil (for frying)
 
  In a mixing bowl, combine the cornmeal and flour. Add the
  beaten eggs to the cornmeal mixture. Stir. Add the onion,
  milk, corn, baking powder, red pepper, and jalapeno pepper.
  Stir. Add the cheddar cheese and melted butter. Blend well
  to form a stiff batter.
  
  In a pot, heat enough cooking oil to fry the hushpuppies.
  Drop the batter into the hot oil by the spoonful. Fry until
  golden brown. Drain on paper towels.
  
  Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
  published 1987
  
  From: David Pileggi

  Uncle Dirty Dave's Kitchen
 
MMMMM

... In a restaurant, choose a table near a waiter. - Unknown
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