Text 30550, 112 rader
Skriven 2009-10-31 00:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Checkers Burger
=======================
-=> Quoting Bob Gearhart to Dale Shipp <=-

 BG> My complaint with Rally's/Checker's is the french fries.
 BG> reconstituted potatoes are squeezed out a hole to
 BG> create that uniform french fry.

Huh? They don't use real potatoes? That's disgusting.

 BG> I also detest those bent potato
 BG> cornflakes in a tube, passing themselves off as potato chips.

And so are they.

 DS> McDonald's

 BG> And they have the best fries.

I don't like them, their advertizing for kids or their burgers but I
grant their fries are good. They were even better before they
switched to all vegetable oil in the fryers.

From the smashed patty scholl of burger making...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Shack Burger At Home
 Categories: Sandwiches, Groundmeat, Beef, Cheese
      Yield: 4 servings

      8 oz Beef sirloin, trimmed of
           Gristle, cut into
      1    Inch cubes
      4 oz Well-marbled beef chuck,
    Trimmed of gristle, cut into
      1    Inch cubes
      4 oz Well-marbled beef brisket,
    Fat cap intact, trimmed of
           Gristle, cut into
      1    Inch cubes
      2 tb Butter, melted
      4    Martin's Sandwich Rolls
      4 tb Shack Sauce (recipe
    Follows)
      4    Leaves of green-leaf lettuce
    Clipped
      8    Center-cut slices ripe plum
    Tomatoes
    1/2 ts Vegetable oil
    Kosher salt and fresh-ground
    Black pepper
      4 sl Yellow American cheese

  Place feed shaft, blade, and 1/4-inch die of meat grinder in
  freezer until well-chilled. Meanwhile, place meat chunks on rimmed
  baking sheet, leaving space between each piece and place in
  freezer for 10 minutes until meat is firm, but not frozen.

  Combine meat in large bowl and toss to combine. Pass meat through
  grinder twice. Form into four disks, about 2-inches tall, and
  2.5-inches wide. Refrigerate until ready for use.

  Open buns but do not split hinge. Brush lightly with butter, then
  place under broiler or in toaster oven until golden brown, about 1
  minute. Spread 1 tablespoon Shack Sauce on top half of each bun
  (for true authenticity, squirt out of squeeze bottle into three
  lines, three passes on each line). Place 1 leaf lettuce and 2
  slices tomato on top half of each bun.

  Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch
  skillet with vegetable oil, then place over medium-high heat until
  just beginning to smoke. Season beef pucks on top side with salt
  and pepper, then place, seasoned side down, in skillet. Using back
  of heavy, flat spatula, press down on beef pucks firmly to form
  4-inch round patties, being careful not to let it stick to bottom
  of spatula. Season top side with salt and pepper. Cook until crisp
  brown crust has formed, about 2-minutes.

  Carefully scrape patties from skillet, and flip. Top each patty
  with 1 slice American cheese. Cook until cheese is melted, about 1
  minute longer. Transfer patties to burger bun bottoms, close
  sandwiches, and serve.

  Shack Sauce

  makes about 3/4 cup sauce
  1/2 cup mayonnaise
  1 tablespoon ketchup
  1 tablespoon yellow mustard
  4 slices kosher dill pickle
  1/4 teaspoon garlic powder
  1/4 teaspoon paprika
  pinch cayenne pepper

  Combine all ingredients in blender until smooth, scraping down
  sides of blender with rubber spatula as necessary.

  Posted by J. Kenji Lopez-Alt
  From: Serious Eats

MMMMM


Cheers

YK Jim


... I want a job in fast food. Something involving French fries.

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