08-30-2008, 01:44 PM | #21 |
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In-n-Out is a great tasting, cheap burger. But even more, it's fresh. It doesn't feel like the greasy gut bomb burgers you get from other fast food joints. This is what pushes In-n-Out above Crown/Astro Burger in my eyes.
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08-30-2008, 06:44 PM | #22 | |
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08-30-2008, 06:51 PM | #23 |
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08-31-2008, 05:21 PM | #24 |
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An anxious nation awaits your findings. Seriously, out of the mouths of two or three witnesses shall the menu for our Friday evening soiree be established, and Surfah's recipe sounds enticing. I await your review.
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08-31-2008, 06:17 PM | #25 |
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Translation: You still nag and give him shit for it, instead of letting him enjoy it.
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08-31-2008, 07:31 PM | #26 | |
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I am excited, though. Besides Obama, nobody stirs the masses into a frenzy like Surfah.
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08-31-2008, 07:38 PM | #27 |
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08-31-2008, 07:44 PM | #28 |
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It's true. Style over substance.
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09-01-2008, 11:28 PM | #29 | |
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I used ground sirloin and spicy Italian sausage. I kept the 1.5 pounds beef/1 pound sausage ratio. The yield was about 8 or 9 VERY large patties. I used 2 eggs to bind. Added salt, pepper, garlic salt into the mix. Hand pressed into patties, covered with plastic wrap, and let sit out to room temp for an hour or so before cooking. I oven cooked thick cut bacon to use as a topper. About 18 minutes at 400 degrees was perfect. I also pre-fried eggs to add (in the spirit of a King burger at Fatburger). Left some yolk uncooked. Used spicy jack cheese as a topper. Made the patties about an inch or so thick and about 6 inches wide....caution...instead of shrinking, these burgers balloon up and contain massive amounts of juice. Be careful when biting initially, esp just off the grill. You can seriously burn yourself. As with all my grilling, cranked up the heat to high, get the BBQ nice and hot, then turn the flames all the way down low. Brush the patties with olive oil on both sides before placing on grill. Flipped every 4-5 minutes. After about 3 flips, it was cooked all the way through. Also, reapplied light coats of olive oil after each flip to keep burger moist. With about 2 minutes to go, I placed a fresh-cut pineapple slice on top of the patty, let is start to cook (didnt grill them directly because I didnt want to lose any juice, although this could be a delicious add if grilled with brown sugar). With about 1 or so minutes to go, I placed the fried egg on top of the pineapple slice, then covered the egg in a slice of cheese, let the cheese melt. Upon removal from grill, top the cheese with bacon and present. Garnish with grilled onions, fresh tomatoes, lettuce, grilled jalapenos, onion buns. I did not add sauce to the beef mix. Instead, I added Peter Luger sauce as a condiment on my burger (no mustard or ketchup) and that was an amazing touch. One side effect: burps an hour later....yikes!
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09-01-2008, 11:33 PM | #30 | |
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Quote:
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Ernie Johnson: "Auburn is a pretty good school. To graduate from there I suppose you really need to work hard and put forth maximum effort." Charles Barkley: "20 pts and 10 rebounds will get you through also!" |
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