Text 70, 123 rader
Skriven 2013-06-05 07:54:01 av Dave Drum (1:18/200.0)
Ärende: New McDuck's Burger
===========================
So, I get off of work late last night and decide to visit a burger snatcher
instead of cooking my supper. I wandered into the Arches of McRonald all set
for a Angus Burger to learn that Mayor McCheese has decided to do away with
them. In their place is a selection of "new" quarter-pounders - one of which is
listed as "habanero-ranch".

It was late and they were minimally staffed. The manager on duty was minding
the counter inside. I asked him if the habanero would light up my life. Instead
of answering he told me "I've not tasted it yet" and went over to the prep
station with a spoon to get me a sample. Something I have never had happen
before at a Mickey D's.

The sauce is a orangish thick stuff with dark flecks through it. Immediate
front of the mouth heat followed by a growing glow at the back and roof of the
mouth. Not drop-me-to-my-knees heat. But miles better than I had expected --
this was a McDonald's after all. The lowest-common-denominator of the fats food
industry. There was even a hint of that semi-spoiled apricot flavour that
habanero/Scotch bonnets feature ... hiding there under the moderating influence
of the ranch dressing it was mixed with.

On the strength (no pun intended) of that sample I ordered one of the
Habanero-Ranch Quarter-Pounder sarnies. Unlike the regular quarter-pounder
which is wrapped in a paper jacket this bad boy is nestled in a cardboard box.

Besides the obvious meat puck and sesame-seed bun (that's new, too) there was a
substantial amount of nicely smoky bacon, lettuce, tomato, a slice of a white
cheezoid which I think is supposed to represent the clan of Jack from Monterey.
And a nice slather (it ran out the sandwich a bit) of the sauce I had sampled.

Also in the bag was a wad of napkins. These came in handy since about halfway
through the burger my sinuses were set free.

By the time I had finished the meal my lips were growing numb, my sinuses were
drained and my mouth and upper esophagus were glowing and I was a happy camper.
I can't wait to go back. Next time I will request pickle and onion be added.

One the chile-head scale I consider myself to be a moderate. And this guy was
about 2/3 of the way to the top of my personal heat scale. If you are a pepper
wuss - leave this bad boy in the warming tray and get a Big Mac.

McDonald's - ya done good.

If you have friends whose stereotype reaction to hot sauce is “oh, that wasn’t
so hot." This is the sauce for them. F-16 takes no prisoners.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: F-16 Afterburner Sauce
 Categories: Chilies, Spices, Condiments, Sauces
      Yield: 34 Servings
 
    1/2    Dried Ancho Chile
      1    Fresh red Thai Chile
     16    Fresh Scotch Bonnet,
           - Habanero or Red Savina
           - Chilies; preferably
           - orange or golden yellow
           - unless using the Savinas
      1 c  Coarse chopped yellow onion
      4 lg Cloves garlic; crushed
      2 tb Fresh Lemon Juice
      2 ts Imitation Rum Extract *
      1 c  White vinegar
      1 ts Dried oregano
 
  Recipe By: Jennifer Trainer Thompson in "Hot Licks"
  
  * You may also use 2 TB dark rum if you have it on hand.
  
  Submerge the ancho in a pot of hot water and soak until
  soft, about 20 minutes. Chop ancho finely and reserve.
  Roast and peel the Thai chile.
  
  Stem, seed, and finely chop the chile. Stem and seed the
  Scotch bonnets, leaving the inner membranes (and, if
  desired, a few seeds). Combine the Scotch bonnets with
  onion and garlic in a food processor and process until
  very finely chopped. Combine lemon juice, rum extract,
  and vinegar in a nonreactive pan and bring to a boil.
  
  Pour liquid into processor, add the oregano and Thai
  chile, and process lightly. Add the ancho teaspoon by
  teaspoon, processing briefly in between, pulsing only
  enough to obtain a smooth, sauce, highlighted by red
  flecks. (Overprocessing or adding too much ancho will
  result in a redder sauce, which is also quite beautiful.)
  
  Refrigerated, this sauce will keep 6 weeks. 2 cups.
  
  Serving Ideas : Curtis sez: Try this on blackeye peas for
  a great snack!
  
  NOTES : This recipe has the basic ingredients of a
  Carribean hot sauce, although the Scotch bonnet peppers
  appear in extremis for those who care about flavor but
  can't get enough heat. The recipe is not named after the
  Navy fighter plane that starred in Desert Storm, but
  after the sixteen chiles that create a heat storm of their
  own in this sauce. In other words, this is a sauce for
  chileheads whose predictable reaction to all hot sauce
  is, "oh, it wasn't that hot," because the F-16 takes no
  prisoners.
  
  Though many Carribean sauces feature one chile type, I
  also used an ancho and a fresh red chile; I like the
  fuller tones of the ancho, and the red chile adds a
  lingering heat to the hit-and-run Scotch bonnet. Perhaps
  just as important, the red chile contributes brilliant
  crimson flecks to an otherwise golden sauce, which I like
  to think of as little warning flags signaling the red-hot
  heat to come.
  
  CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
  
  MM Format by Dave Drum - 12 February 1997
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I have always admired atheists. I think it takes a lot of faith. D. Frolov
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)