Text 633, 81 rader
Skriven 2008-01-12 15:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Hamburger 675
=====================
 -=> Jim Weller said to Dale Shipp <=-
 DS> Last night Gail and I tried another hamburger place, called
 DS> Cheeburger Cheeburger.
 DS> This might just replace Five Guys as our burger place.

Gotta try the Cheeburger sometime, even though from Dale's
description they won't make a rare (or even rarish) burger.

 JW> That's saying a lot. The reviews on the "a hamburger today" blog
 JW> (part of Serious Eats) speak very highly of Five Guys. And those
 JW> guys know burgers.

Five Guys is okay, better than Checker or Fuddrucker's, not
perhaps so good as Fatburger or In'n'Out. I went to the one
in National Airport recently; the burger was decent, though
well done (just as I recalled); the fries were limp and
soggy, though cooked very brown (made with old potatoes) (also
just as I recalled).

 JW> It would be fun, if I were rich, to have a burger at Delux in
 JW> Edmonton for lunch then hop on a plane and try your two places,
 JW> while the memory of its taste was still fresh in my mind, for supper
 JW> and then a late night snack and compare the three.

Delux in Edmonton, you say?

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

      Title: Hungarian Hamburgers (Labdapecsenye)
 Categories: Hungarian, June meyer, Beef
      Yield: 4 servings

    1/2 lb Ground beef (if you do not
           Want pork, use 1 lb. ground
           Beef)
    1/2 lb Ground pork
      4 sl White bread
      1 ts Salt
      2    Raw eggs
      1 sm Onion finely chopped
      1 cl Garlic, mashed
      2 tb Fresh parsley, minced (use
           Italian flat parsley for
           Best flavor)
    1/2 ts Ground black pepper
    1/2 c Water

  Saute chopped onion in a little fat or oil. Wet bread with water,
  tear into small pieces. In mixing bowl beat eggs well. Add meat,
  bread and the rest of the ingredients and mix lightly with your
  hands. Form mixture into medium sized balls, about 5 or 6.
  Flatten slightly.

  Fry SLOWLY in 1/2 inch of Crisco, lard or oil until tender and
  all sides are nicely browned and some what crispy. Let each side
  cook before attemping to turn with spatula.

  Serve hamburgers hot along with a potato and vegetable dish, and
  perhaps Hungarian cucumber salad.

  Serves 4 (you can double the recipe for robust eaters.

  Leftovers are good the next day cold!) Honest!

  In old world families, "Hamburgers for dinner" meant a hearty
  mound of meat, fried in fat until it had a rich brown crust. It
  was served as a meal for dinner, along with a vegetable dish, and
  mashed potato. In Austria-Hungary the Hamburger was carried to
  new heights. This was not a simple "make a thin flat patty and
  fry" recipe.

  Regards, June Meyer.

  MM Format by Dave Drum - 25 September 99
  FROM: Uncle Dirty Dave's Kitchen

MMMMM

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