JIM WELLER wrote to DAVE DRUM <=-
The nearest Fatburger to me is the single Michigan location at
Wayne State University in Detroit. 500 miles is a long way to
go for a burger. I do have Smashburger, Five Guys and Red
Robin - all of which are very good .... Smashburger at the top
followed by Red Robin.
I would have thought there would be one closer to you but after I
went to their website I learned they are not (yet) that wide spread.
There is one in Grand Prairie and Fort McMurray and several in
Edmonton which, although more than 500 miles from home, are all
places that I visit regularly.
Mostly in the western part of the continent it seems. If I am within hailing distance of one at meal time - I'll give them a whistle.
I have often driven 50 miles out of the way and past other places
for really good burgers, pizza, steaks, Asian food and bars.
I go regularly 30 miles to Taylorville, IL for really good chilli-mac. The recipe is that of Don Marsango who was Illinois State Chilli Champ so many times in a row there was talk of retiring the title. Bv)= I used to drive the 40 or so miles to Decatur, IL to Carlos O'Kelly's for a bowl of Chile Verde. But, they dropped that from their menu - so, I dropped them. Carlos has from hundreds of locations to less than 25 - clustered mostly in eastern Kansas and western Iowa ..... and one outlier in Stafford, VA.
Smashburger and Five Guys both get rave reviews from net people.
For one of the biggest polls of fast food enthusiasts ever taken
check out... http://tinyurl.com/burger-brackets
That/those pairings are pretty funky. And some of the entrants ...... pheeeeewwwwww. McDucks? Jack In The Box? You've got to be kidding me, right? JIB adulterates their burgers with soya grit. And Carl's Jr and Hardee's are the same burger - really. Of the burgers which I have experienced -- I disagree with many of their "winners". Wendy's over Culver's? Are they serious? And Steak & Shake over Smashburger? Both are good example of their sort, - but very different schools of hamburger artistry. S&S is really good. But, my $$$ goes to Smash well before Steak & Shake.
Five Guys is OK ..... but not OK enough that I'll visit my local maul to get their grub. Especially not when there is a Red Robin in the same area - where I can park right near the door. And which, for my $$$ has better burgers and table service. Not to mention decent+ fish & chips.
Sadly both Smashburger and Fatburger got knocked out early by being
paired up with strong competitors, so the results are not perfect.
All that being said --- it seems to have been a poll. In a blind tasting the first cut would get rid of Jack in theBox, McD's, Carl's Jr./Hardees, Burger Whop, Wendy's, White Castle, and maybe Sonic. It's been so long since I had a Krystal burger I can't say -- but I seem to recall that they fell somewhere between White Castle and Sonic. Which would leave the serious burgers: Whataburger, Smashburger, Fatburger, In-N-Out, Culver's and maybe Steak & Shake.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Picado (Like Carlos O’Kelly’s)
Categories: Poultry, Vegetables, Dairy, Herbs, Cheese
Yield: 4 servings
32 oz Chicken; boned
1 lg Tomato; diced very small;
- drained, juice reserved
6 Green onions; sliced very
- very thin, white and green
- separated
1 sm Bell pepper; fine dice
16 oz Shredded Monterey jack
8 oz Dairy sour cream
1/2 c Butter
1/4 c Butter
1/2 ts Salt
1/4 ts Pepper
1 c Milk
1/4 ts (ea) salt & pepper
1 c Milk
1/2 tb Fresh garlic; minced
2 ts Cornstarch
+=MIXED WITH=+
2 ts Water
12 sm (6") tortillas; 3 per person
Preheat oven to 350oF/175oC
PREPARE SAUCE: Combine milk, 1 stick of butter, salt,
pepper, minced garlic & sour cream in skillet over medium
to medium low heat.
Stir and heat till sauce starts to boil. Transfer sauce to
blender and puree sauce till smooth. Transfer back to
skillet and continue to heat till boiling.
Add cornstarch mixture and stir till thickened. Add tomato
juice from diced tomatoes and stir. Transfer back to
blender to Puree. Cover and set aside.
PREPARE CHICKEN: Slice chicken into pieces no bigger than
one inch.
Melt 4 TB of butter in skillet over medium heat, Sauté
green onions and chicken. Add water and butter to ensure
chicken does not crisp or get dry.
For best results lower temperature, cover and cook slowly.
Cook till chicken is completely done.
BAKE THE PICADO: On oven safe plates, arrange chicken
without allowing pieces to touch each other. (this may
take several plates).
Cover chicken with Picado sauce (3/4 covered)
Cover entire mixture with heavy layer of Monterey Jack
cheese and sprinkle diced tomatoes and scallions (green
part of green onions sliced thin) over top of cheese.
Bake in oven at 350oF/175oC until all cheese is melted
completely.
Remove from oven just before it begins to turn a light
golden color. Cheese still needs to be white.
Prepare tortillas during baking (warm in microwave by
placing wax paper between each tortilla stacked on a
microwave safe plate for 1 to 3 minutes on high - covered)
Serve fresh and hot from oven.
Each tortilla should contain 2 to 4 tsp of Picado
Add any desired toppings (guacamole, tomatoes, lettuce,
salsa, etc.)
Roll tortillas and eat.
Best if served with refried beans (with sausage) and
Spanish Rice.
Thank you to Chad Agler from Topeka, Kansas
Recipe from:
http://www.food.com
Uncle Dirty Dave's Archives
MMMMM
... He is so dour it looks as if he had been weaned on a pickle.
--- MultiMail/Win32
* Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)