Text 31445, 95 rader
Skriven 2012-11-29 07:34:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Fish Taco
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Five Guys is pretty decent for a fast food burger. I gave the fries a
 DD> miss - even though fat is not as big a bugaboo with me as with thee.
 DD> Just wanted a nice burger. So, instead of a single and fries I had a
 DD> double cheeseburger. Right tasty. But, then it was the only experience
 DD> I had of them as the chain has not spread to my area ... yet.

Late news (since this is from part of the Fido Belch series - 5 Guys is alleged
to be coming to the west (money) side of my town. They better be on their game
from the time they open their doors. There is a Smash Burger doing a "land
office" business in that area. Also a Culver's - same deal. I go to the
Culver's on my side of town. And if I am in the area and hungry will hit the
Smash Burger ... but it's a long trot for me just to get a burger - no matter
how good.
 
 RH> I'll have to go easier on the fries now, too many carbs unless I get a
 RH> bunless burger. Switched to getting just the chicken strips at C-F-A so
 RH> I can get the carrot raisin salad (which I get instead of fries). Asked
 RH> for, and got a side order of pickles last time so I could top my strips
 RH> the same way I did a sandwich--mayo and the pickle. I used to get the
 RH> deluxe so now I've had to give up on the lettuce and tomato but not
 RH> giving up on C-F-A completly. (G)

What is a C-F-A???

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

      Title: Smash-burger Baja
 Categories: Beef, Breads, Vegetables, Dairy
      Yield: 4 Servings

      2 lb Fresh, never frozen, 100%
           - Certified Angus beef
      4 sl Pepper jack cheese
      2    Avocados
      2    Sliced tomatoes
      2    Fine chopped onions
      8    Large lettuce leafs
      4    Torta rolls
      4    Wedges of lime
           Sour Cream
           Chipotle Mayonnaise
           Chopped cilantro

  Set grill to 400øF/205øC.

  Place a flat metal surface over the grill (this allows you
  to caramelize the outside while sealing in the juices).

  Form loosely-packed third, or half, pound balls of fresh,
  never frozen 100% Certified Angus Beef.

  Paint the grill with real, unsalted butter.

  Use a cast-iron grill press to sear patty and lock in
  juices.

  Smash the meatball on the grill for the first 10 seconds
  to ensure meat is seared on the outside.

  Once the juices start to percolate, flip the burger to
  keep the juices in.

  Grill the beef patties until they are cooked thoroughly
  and then remove them from the grill.

  Melt spicy pepper jack cheese on top of each patty.

  Add half of a hand-sliced avocado.

  Add tomato slices.

  Sprinkle a blend of freshly chopped cilantro and onions.

  Add lettuce leaves.

  Top with a scoop of fresh sour cream and chipotle mayo.

  Serve the burger on a fresh torta roll with a wedge of
  lime.

  Serves 4

  Recipe courtesy Smash-burger

  From: http://lajollamom.com

  Uncle Dirty Dave's Archives

MMMMM

... Those are my principles, and if you don't like them - well, I have others.
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