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how to make an in-n-out burger for the rest of us
09-19-2010, 04:18 AM
Hey all.
A few days ago someone (I forget who, my mental mapping of skype voices -> coh characters -> board handles isn't 1-to-1) mentioned that they were missing the taste of an In-N-Out burger.
So I present for your consumption:
http://aht.seriouseats.com/archives/201 ... style.html
Anyone else have local foods that are definitive?
I am of the firm opinion that a double-double is the best burger I have had for less than $10.
-Terry
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RE: how to make an in-n-out burger for the rest of us
09-19-2010, 04:02 PM
(This post was last modified: 07-04-2020, 08:39 PM by robkelk.)
Quote:Anyone else have local foods that are definitive?
Beavertails. (No, they aren't "just" fried dough.) Not having access to a deep-fryer, I can't make them at home, so I have to buy them...
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Rob Kelk
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http://en.wikipedia.org/wiki/Pork_roll]Taylor Pork Roll used to be strictly a New Jersey-Philly-sorta NY thing, almost unknown anywhere else, but over the last ten or twenty years it seems to be http://www.jerseyporkroll.com/]popping up in different spots all over the country -- I found it once in a grocery store on the Florida Atlantic coast (probably because it was a resort area with a lot of tourists from up north).
In any case, pork roll by itself is very NJ (I have a Tshirt to that effect, in fact), but as prepared foods go, the grilled pork-roll-and-cheese sandwich on a kaiser bun is a diner favorite. And for breakfast, slap a scrambled or fried egg or two on that.
Oh, and I hear that Up-And-Away Burgers in Rhode Island give In-And-Out a run for their money.
-- Bob
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My area has a berry that they use in freaking everything.
http://en.wikipedia.org/wiki/Saskatoon_berry
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Quote:My area has a berry that they use in freaking everything.
Oh, yeah, NJ has something similar -- the http://en.wikipedia.org/wiki/Prunus_maritima]beach plum (though to be fair it apparently grows all up and down the east coast.
-- Bob
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Buffalo Wings were invented about an hour's drive from me. Now they're everywhere. And almost universally poorly made. 
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I get to eat real salmon. I don't know what that crap the rest of you call salmon actually is, but it isn't Real Fresh Silver Salmon (Momma prefers the King Salmon, but I'm all about the Silver. Unless you have a local salmon fishery, you probably get either canned Red or god help you, Pink)
"No can brain today. Want cheezeburger."
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I've had wild salmon before... even saw the thing being caught  .
My favourite Irish dish... my absolute favourite... would have to be something called a 'Breakfast Roll.'.
Available from any petrol station, or a decent deli, they're the greatest thing on the planet for an early morning, with or without hangover. Includes all the important food groups; sausages, smoked back rashers, black and white pudding, hash browns and/or an egg or two. Mix in red sauce or brown and maybe some chips... slap it all on a demi-baguette nicely toasted and buttered, compress it down and wrap it in greaseproof paper and ye've got something that'll get you through the entire day. Add in a cup of industrial coffee from the station machine, and you're golden.
Yous probably have them in the States, but you'll never beat the ones from my local Topaz.
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... I'm sorry, Dartz, but I think I need a translation guide, because I have no clue what half of what you said, meant.
'Back rasher'? That sounds kind of scary... like a medical condition. O_o
'Black and white pudding'? The only thing coming to mind is the Thai rice pudding I've had as dessert before, but I don't think that's the case here.
'Red sauce or brown'... the 'red sauce' I thought I understood, meaning some variant of hot or spicy tomato-based sauce, but then you said 'or brown', and brown sauce makes me think of gravy... I'm confused.
I'm just an ignorant American, I admit it. The rest of the dish sounds good, but I'm failing my reference check on these bits.
--sofaspud
-- "Listening to your kid is the audio equivalent of a Salvador Dali painting, Spud." --OpMegs
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Back rasher is "American" bacon. Brown sauce is a ketchup-like stuff that Heinz sells in the UK -- it tastes more or less like ketchup but looks like a translucent brown gravy. Our local grocery carries it, on its "British" shelves in the ethnic section. (Yeah, I know.) Black pudding is blood pudding, which is actually more like a sausage than a "pudding" in the American sense. "White pudding" is actually a thick oatmeal porridgey kind of thing.
The whole mess sounds a little like a breakfast version of the http://www.fatdarrell.com/]"fat sandwiches" sold by the http://en.wikipedia.org/wiki/Grease_Trucks]Rutgers grease trucks.
-- Bob
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I'll have to try one of those... I'm sure my local deli could make something similar.
Red sauce is generic no-brand ketchup, brown sauce is usually a version of something called YR Sauce, it's much sharper and tangier than most ketchup here, and quite nice on meats or as a dip for crisps. The closest US equivalent would be a steak sauce, I think.I don't normally have sauce on mine anyway, because it just goes everywhere.
They're not usually too greasy, mind... most decent places that sell them store the rashers on bread heels which soak up alot of the excess. It's really something you want to eat before a long day's drive, or work where you need energy over a long time.
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I know this is weird but... pizza.
You see, in the maritimes they make pizza a certain way that they don't in any other place I have been. They use a specific type of pepperoni (Brothers) and cheese that makes it very greasy and combine it with a very thin crust. It's divine and pizza anywhere else will always be a pale shadow.
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Epsilon
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You know, it never occurred to me to list the fat sandwiches, but they are distinctive and local.
As for pizza, I just have to hold out Three Brothers From Italy, in Seaside Heights and Seaside Park (there are six or so individual restaurants along the boardwalk, which stretches maybe a mile, probably a bit less). I'm not sure what it is, but the combination of two-foot-plus-wide pies (and thus slices that are at least a foot long) along with a very thin crispy crust and the sea air spritzing the ingredients before and as they are assembled results in a flavor that I've never been able find anywhere else. Consequently I always get a Three Brothers slice whenever I'm in Seaside. Even if it means I am uncomfortably stuffed by the end of the visit.
-- Bob
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come to think of it, Man Vs Food did an episode on fat sammiches. IIRC they're basicly a whole combo meal shoved in a hoagie roll (sans the drink, cause that'd be silly).
Out here in LA, its hard to say, save that this angel town is rife with In n Out's. For Pizza, my family's usuall vote is for a local 3 store chain called Lomelli's... though its also nice cause we have a real deli chain around known as Gulianno's where one can get real pizza dough and mozzerella if one has the mind to make one's own. Also I think a lot of these places part of the appeal is they move enough that you get it fresh from the oven, while the toppings are still giving off that delicious aroma unlike places (*cough* convenience stores) where they've sat under the warming lamp for who knows how long.
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RE: how to make an in-n-out burger for the rest of us
09-21-2010, 01:49 AM
(This post was last modified: 07-04-2020, 08:45 PM by robkelk.
Edit Reason: link fix
)
Oh! OH! How did I forget about smoked meat egg rolls? I've never seen them available anywhere except in delis in Montreal and Ottawa.
( Smoked meat poutine can be good, too...)
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(I guess I should point out that this isn't the first time that fat sandwiches have been mentioned in the forums -- they came up in one of my posts in the http://drunkardswalkforums.yuku.com/sre ... d-2-0.html]"Virtue Is Its Own Reward 2.0" thread, where Evangelia calls one the "Aberrant Eremite of sandwiches".)
-- Bob
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I've had the odd bit of salmon from Tasmania & steak from the Bass Straight islands, 'kobe beef' from somewhere in the Murray River district.
Yet the one thing I can't find anywhere other than my local cake shop, is a decent Apple Cake. All it is a scoop of diced apple sandwiched between two bits of biscuit pastry (probably from the shortbread family) baked for a bit, cooled and then drizzled with a vanilla-lemon icing. Any other ones I've tried are just blaugh in comparison, with sultanas mixed in to the apple, strange pastry.
I dread the day when that shop shuts for good.
Then there's the biscuits that the Learmonth Bakery when it was still open made, never found any since that's come even close to 'em. Supposedly the baker moved to new digs in Ballarat which we've been yet to locate, nor trace of any apprentices of said baker.
--Rod.H
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