Text 12254, 89 rader
Skriven 2014-04-16 21:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: burgers 507
===================
 NB>> Never been to a Fuddrucker's...
 ML> Mixed experiences here. I generally go only when there's
 ML> noplace else handy.
 NB> Not a particularly high rating...  ;)  I'll consider it if that's all
 NB> there is, then...  ;)

Essentially that's the way I feel about them. The fact
that I can get a rare burger is points in favor, but the
no-guarantees on the quality of the meat of course cancels
that out. I've had only one really rancid one there - at
route 1 north in Saugus, Mass., and I didn't kick up a
fuss because one of my best buddies, who happens not to
have much of a palate, was raving about how good the food
was around the same time I was chowing on putrefaction, I
went back to the fixings bar and loaded up on jalapenos and
onions and shut up. 

 NB> Ah.  Yes, the Five Guys burgers I've had were tolerable despite being
 NB> thin and not rare... and I would eat there again.

So far I've had better luck at Five Guys than at most
chains - I think centrally mandated quality control has
something to do with it.

 NB>> Yes to the last... I've driven by a few times and they do still seem
 NB>> to be in operation...  But not stopped by, so dunno if they got their
 NB>> license yet, although I'd be quite surprised if they still hadn't.
 ML> The fact they've survived seems to indicate that they
 ML> probably have!
 NB> True.  Or at least that enough people are willing to go just for the
 NB> food without having alcohol available...

The Blue Water food was pretty good but rather salty and heavy.
I'd be more inclined to go back in the wintertime.

==

 NB> I was being just a little cynical,
 NB> thinking about how actions other than tipping might factor in for the
 NB> way one might be remembered...  ;0
 
A little extra cash certainly affects the "tipping point."
And furthermore, were you meaning to cast aspersions on the
quality of the behavior to be expected from our august
membership? I mean, the capers that the rowdier members of
the military might be known for, can you imagine Hap or
Dave doing anything like that? ... Oh ... .

---------- Recipe via Meal-Master (tm) v8.05

      Title: Tomato-Caper Jam
 Categories: Misc
      Yield: 1 Servings

      2 tb Extra-virgin olive oil
      1 sm Sweet onion, sliced as
           -thinly as possible
      8    Roma tomatoes, chopped
      4    Cloves garlic, chopped
    1/4 c  Red wine
      2 tb Red wine vinegar
      2 tb Sugar
      2 ts Chopped *
    1/4 c  Capers **
           Salt and freshly ground
           Black pepper to taste.

  * fresh herb of your choice (basil, tarragon, rosemary and thyme. ** or
  however much come in the little jars

  Heat a sauté pan and add the oil.  Add onion and sauté until limp.  Add
  tomatoes and garlic.  Sauté until the tomatoes soften, stirring constantly.
  Add wine and vinegar.  Lower the heat to medium.  Stir and cook for 5 - 10
  minutes, until the jam thickens and some of the liquid evaporates.  Add
  sugar, herbs and capers.  Stir in salt and pepper.  Serve immediately or
  cool and serve as a condiment.

  John's Notes:  Tanya loves this on salmon and grilled lamb.  This is more
  of a relish that could be canned.  Somewhere in the demonstration she
  started talking about various salts.  She is not fond of Maui Red Salt.

  Source: John Geckles, The Dinner Table

-----


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