That patty does nothing on Meat Co Burgerflatfourfan wrote:EVERYTHING.......singemonkey wrote:Even baby otters?flatfourfan wrote: screw mcdonalds and burger king, bring us Wendy's.........they just kill everything.
Burger King
different ball park alltogether.....Squonk wrote: That patty does nothing on Meat Co Burger
And read the small print.Squonk wrote:That patty does nothing on Meat Co Burgerflatfourfan wrote:EVERYTHING.......singemonkey wrote:Even baby otters?flatfourfan wrote: screw mcdonalds and burger king, bring us Wendy's.........they just kill everything.
?X-rated Bob wrote:Not quite. But last time I ate at a Wendy's I felt pretty sick the next day - so they're trying.flatfourfan wrote: screw mcdonalds and burger king, bring us Wendy's.........they just kill everything.
I'll make my own patties outta donkey/armadillo/rat meat... at least I know what um eating... ???
Amen to that one brother, ever since watching Hester Blummenthal make his own, I don't buy store bought. My butcher mixes my own blend for me.DaFiz wrote: I'll make my own patties outta donkey/armadillo/rat meat... at least I know what um eating... ???
A lot of work, but OH so worth it. Triple frying the chips just makes them serious pop.....
What does triple frying the chips do?
As far as I understand it... fry them once, let them cool completely, then fry again to get french fries (or rather americanised version). So if we let them cool down completely again and then fry them... are we preparing for dust?
What I'm trying to work out is how to get my patties shiny after grilling. Some say oil, some say basting... pretty much all comes out charred to me.
As far as I understand it... fry them once, let them cool completely, then fry again to get french fries (or rather americanised version). So if we let them cool down completely again and then fry them... are we preparing for dust?
What I'm trying to work out is how to get my patties shiny after grilling. Some say oil, some say basting... pretty much all comes out charred to me.
I'd have to be seriously hungry (about to go canibal) to eat those burgers. I saw on Dr Oz today a 16 year old burger that showed no signs of deterioration. If no insect or bacteria want to eat it then it has NO nutritional value.
Anything that is minced or processed is a definite no-no in light of recent revelations. I also saw how chicken is 'minced' and coloured to make the nicely shaped nuggets etc. and will likewise need to be about to chew my arm off first. I still eat take-away fish and chicked as long as it is still a solid piece of flesh.
But by and large I am a do-it-yourself king of chef. Making a burger is SO easy. Bit of mince (home minced in a mincer or blender), few herbs spices and perhaps a bit of egg for binding and a bit of stone ground flour to roll the balls in. Then some good Olive Oil to bast for the braai or fry them in. I have a passion for Lamb burgers and no fast food can approach the taste of a freshly made patty. I also prefer to discard the buns as they tend to be white bread with the consistency of cotton wool.
Anything that is minced or processed is a definite no-no in light of recent revelations. I also saw how chicken is 'minced' and coloured to make the nicely shaped nuggets etc. and will likewise need to be about to chew my arm off first. I still eat take-away fish and chicked as long as it is still a solid piece of flesh.
But by and large I am a do-it-yourself king of chef. Making a burger is SO easy. Bit of mince (home minced in a mincer or blender), few herbs spices and perhaps a bit of egg for binding and a bit of stone ground flour to roll the balls in. Then some good Olive Oil to bast for the braai or fry them in. I have a passion for Lamb burgers and no fast food can approach the taste of a freshly made patty. I also prefer to discard the buns as they tend to be white bread with the consistency of cotton wool.
People are so worried about the donkeys and water buffalo. but it's probably been steeked with no hormones and stuff. the hormones and kind of stuff that's possibly worse for you than sitting on a smoker's lap hey.
I love Burger King! Best fast food burgers IMO!
I eat nothing less than a triple whopper with bacon each time ? the best!
I don't know why CPT gets one and JHB doesn't!
We work up an appetite up here, making all the money for the entire country and whatnot ?
I eat nothing less than a triple whopper with bacon each time ? the best!
I don't know why CPT gets one and JHB doesn't!
We work up an appetite up here, making all the money for the entire country and whatnot ?
With all this talk, I decided to drive down to check it out. At 6pm there was a +100 hungry people queuing down the street. I'm not that hungry :-\!!!
I'm in the USA at the moment and I think Wendy's makes the best fast food burger, and is the best fast food restaurant in general. Burger King is the same as McDonalds here, in my opinion. Probably a bit worse.
There is a burger place here called Five Guys... This, my friends, is a real burger.
There is a burger place here called Five Guys... This, my friends, is a real burger.
I worked at KFC for a year. Multi-frying stuff was a common occurrence, not to improve the taste though. Staff would cook extra chicken & chips the night before and then officially write it off as waste as it wasn't sold by closing time. They'd then be on shift the next morning and peel the fried flour off the chicken and re-flour and fry it. Idea was that then they could sell the written-off stuff first thing and pocket the takings.evolucian wrote: What does triple frying the chips do?
As far as I understand it... fry them once, let them cool completely, then fry again to get french fries (or rather americanised version). So if we let them cool down completely again and then fry them... are we preparing for dust?
What I'm trying to work out is how to get my patties shiny after grilling. Some say oil, some say basting... pretty much all comes out charred to me.
Entrepreneurship is alive and well!
I agree completely with the MacDonalds statements, but what's wrong with Steers? Fresh lettuce, tomato and buns, flame-grilled patties and I've hardly ever had bad chips there.Tokai SA wrote: After watching Diners, Drive-Ins and Dives for a few years, it's clear to me, WE HAVE A HUGE PROBLEM IN SOUTH AFRICA...and that problem is, our take away food is a disgrace.
If we do happen to get a take out doing pretty good hamburgers, like Black Steer & Chuckleberry's, they end up going insolvent because Steers controls the market with their garbage.
For a great hamburger I recommend the Grill House (was Gourmet Garage) in Katherine St, Turn & Tender in Illovo.
Our pizza take aways are decent (if they have a proper wood burning oven), Nandos are good but they're lazy (same thing for years, nothing new), Steers is poison, Kentucky is ok if they have a lucky day and happen to cook some good pieces of chicken.
Mi Vami, do you remember the days when there was a big fat juicy piece of meat spinning on their grill, and they used to slice your meat off the grill and make your Shawarma?...now days they have the meat in a little plastic bag in the fridge then they cook it on the flat grill. :?
Anat...well, thank G-d for Anat, at least they still make a decent Shawarma.
Menachin and his wife Anat were my next door neighbours for 10 years.
My son and Menachim's son used to work at their first mobile Shawarma 'joint' at Bruma flee market...wow, he's sure made a success of the business, good luck to him.
Reubens used to make a killer beef on rye when they were at the petrol station is Athol, now they're in the Benmore Shopping centre, it's still pretty good, but not like it used to be.
Burger King. ?
Hoping they make an edible burger unlike McDonalds garbage.
Can anybody tell me where to get a decent hot dog or toasted cheese in Johannesburg?
Let me answer, there is no half decent toasted cheese or hot dog anywhere in Johannesburg. ?
To go back to what Singlemonkey said, what if you don't live in one of the bigger cities in South Africa where there aren't plenty of places to get a really good burger? I don't know how often any of you guys travel long distances via car/bus or how often you need quick cheap food, but to me Steers Diner is pretty damn perfect.
I'm not saying that one should rely on fast food and that it should be a regular part of our lives, but I really don't see a problem with Steers.
I am Belgian an we make the perfect pomme frite ...we fry em twice
Hot oil, insert chips...cook til the start to rise remove from oil....ensure u remove all the oil from the fries by dabbing em on paper....ensure oil does not get over hot...just before serving put em back in oil for a couple minutes at voila..the perfect chip....
Mmmm going to Belgium in August..looking forward to mussels and chips from the roadside trucks ...with mayo....oh he'll I am hungry
Hot oil, insert chips...cook til the start to rise remove from oil....ensure u remove all the oil from the fries by dabbing em on paper....ensure oil does not get over hot...just before serving put em back in oil for a couple minutes at voila..the perfect chip....
Mmmm going to Belgium in August..looking forward to mussels and chips from the roadside trucks ...with mayo....oh he'll I am hungry
Bonjour... Born in Louvain (my folks were students) moved here in 76. Walloon i am but have no problem eith understanding flemish. I probably understand it better than french these days. I fill in all the flemish documents at the embassy ? it makes them smile as i tell them i am french then fill in the flemish documents. Looking forard to my trip ,not been back since 2000 and thats a shame. I want to take my small son to theplaces i went to as a kid... The lakes, feeding the ducks in Tervuren that kind of thing...anyway i reminisce to much. My wife is an english rose so i need to educatenher too on tihe fine foods available. Black pufding and the like although she knows that but the fine chocalatiers etc...drink coffee and croissant on the main squarein brussels....100 days to go more or less...enjoy yr trip.babbalute wrote:Hi fellow Belgian, the best packet o "fritte" (chis for English) comes most certainly from a roadsite truck or caravan in Belgium. and there is only one way to fry as you indicate. all other variations cannot beat the Belgium way.IceCreamMan wrote: I am Belgian an we make the perfect pomme frite ...we fry em twice
Hot oil, insert chips...cook til the start to rise remove from oil....ensure u remove all the oil from the fries by dabbing em on paper....ensure oil does not get over hot...just before serving put em back in oil for a couple minutes at voila..the perfect chip....
Mmmm going to Belgium in August..looking forward to mussels and chips from the roadside trucks ...with mayo....oh he'll I am hungry
Ik kom van Antwaarpe, gebore en getoge, all sins 1986 in Zuid Africa en ik goan ook oop vakaanse naar den Belgick in Julij. Natuurlijk alleen mor ver de mossele me frit.
Ze hebben ook goei mossele in Den Anker op de Waterfront in Koapstad, goei mosselsoas en de fritte da goat nogal.
On Burger King: not another junk food take away ? exactly what we need in these bad economic times. I suppose the burgers will include donkey, water buffalo, horse etc. Maybe this is why the 9 Ton of kangaroo meat was imported into SA recently ? As long as you don't see the burger patty make from fresh meat and other ingredient do you really know what you're eating ? On the other hand if it tastes good do we really care ?
Diners,drive ins and dives ismy favourite program on tv...i dont jave tv but i get them downloaded an i have guy fieri books om kindle...love the show and the books are great too. Funny enough i dont like the pizza here itis too "heavy" for my gut..takes days to download and too salty. Prefer my pizza with less cheese and more natural..funny thing the best pizza i ever had was whileliving in tel aviv...sparse ingredients and it worked...and this brings me to the felafels i often had in tel aviv...dayum the farmers markets had mighty fine felafels...again simple but excellent....
Steers burgers are pretty good i reckon , nandos chicken good but i think they put their chickens on diet the last coupleof years..not as filling as years ago. Steers fries i generally do not eat as while they good they put that crap spice on em...I despise kentucky..to salty obut their coffee is good... Gourmet garae at monte makes decent burgers at good pricies....as a lad in ZA we used to ride our 50's to hillbrow to Al's burgers....damn that was a fine burger...huge.....ended up living above als at some point to while at varsity...tropicals / mivami regualr aunts in them days...
Hot dogs...mmm my wife goes to the seemans outlet in strydom park andbuys the best bratwurts, bockwurst,frankfurters etc and cooks up a storm with onions the whole trip....mmmmm mustard,lashings of and i am away...toasted cheeses ,well i like the mugg an bean ones u et with the tomato soup.....
And finally , the mighty belgians eat everything with mayo...but not that abomination stuff one finds in stores we make our own...its an art passed from father to son ...short "shelf" life, not healthy( but who cares) but divinely awesome...some things in life make it worth living, music, food, women, mayo.... ?
Thats just sad man... you have officially made me super wary of KFC now. Although I've never gone to them in the morning so I might have been safe. Or rather safer than those morning folk. I recently bought the double down thing... as I was eating it, I happened to notice they used a giant chicken because there is no breast that big in retail. I will not buy it again - it was nice but still... we don't have giant chickens and no amount of mallet is going to get it that big and thick.ActionArnie wrote:I worked at KFC for a year. Multi-frying stuff was a common occurrence, not to improve the taste though. Staff would cook extra chicken & chips the night before and then officially write it off as waste as it wasn't sold by closing time. They'd then be on shift the next morning and peel the fried flour off the chicken and re-flour and fry it. Idea was that then they could sell the written-off stuff first thing and pocket the takings.evolucian wrote: What does triple frying the chips do?
As far as I understand it... fry them once, let them cool completely, then fry again to get french fries (or rather americanised version). So if we let them cool down completely again and then fry them... are we preparing for dust?
What I'm trying to work out is how to get my patties shiny after grilling. Some say oil, some say basting... pretty much all comes out charred to me.
Entrepreneurship is alive and well!
I will now rather do my own despite the fact that I don't have the pressure frying thing they have... but the crunchiness is easily attained. I think the colonel will be more pissed now at what they're doing, even more so than after they bought it and he told them their food sucked. I will never eat from Steers again either. So BK will not be on my to do list.
Black Steer... BFF! So much so that when I move into the mobile food market, that will be my model for the burgers. Proper chunky sauce for cheese and not a slice of chalky crap. Real mushroom sauce and pepper sauce. And if I can improve on it (which would probably be highly unlikely) then so be it.
ICM... the mussels and fries sounds quite nice
IceCreamMan wrote: I am Belgian an we make the perfect pomme frite ...we fry em twice
Hot oil, insert chips...cook til the start to rise remove from oil....ensure u remove all the oil from the fries by dabbing em on paper....ensure oil does not get over hot...just before serving put em back in oil for a couple minutes at voila..the perfect chip....
Mmmm going to Belgium in August..looking forward to mussels and chips from the roadside trucks ...with mayo....oh he'll I am hungry
[/quote
Hi fellow Belgian, the best packet o "fritte" (chis for English) comes most certainly from a roadsite truck or caravan in Belgium. and there is only one way to fry as you indicate. all other variations cannot beat the Belgium way.
Ik kom van Antwaarpe, gebore en getoge, all sins 1986 in Zuid Africa en ik goan ook oop vakaanse naar den Belgick in Julij. Natuurlijk alleen mor ver de mossele me frit.
Ze hebben ook goei mossele in Den Anker op de Waterfront in Koapstad, goei mosselsoas en de fritte da goat nogal.
On Burger King: not another junk food take away ? exactly what we need in these bad economic times. I suppose the burgers will include donkey, water buffalo, horse etc. Maybe this is why the 9 Ton of kangaroo meat was imported into SA recently ? As long as you don't see the burger patty make from fresh meat and other ingredient do you really know what you're eating ? On the other hand if it tastes good do we really care ?
Huh, what's all the fuss w/BK?
It's not like making a burger is difficult... :?
I'll go out my way for a good cheeseburger, the Dog's Bollocks in Cpt are worth the effort (Clarke's isn't consistent enough), otherwise I'll make em myself, thanks. 70% Beef, 30% Pork mince, some breadcrumbs, milk, seasoning and burger happiness ?
It's not like making a burger is difficult... :?
I'll go out my way for a good cheeseburger, the Dog's Bollocks in Cpt are worth the effort (Clarke's isn't consistent enough), otherwise I'll make em myself, thanks. 70% Beef, 30% Pork mince, some breadcrumbs, milk, seasoning and burger happiness ?
+1. Cannot explain why the mayo works, but it does.babbalute wrote:Hi fellow Belgian, the best packet o "fritte" (chis for English) comes most certainly from a roadsite truck or caravan in Belgium. and there is only one way to fry as you indicate. all other variations cannot beat the Belgium way.IceCreamMan wrote: I am Belgian an we make the perfect pomme frite ...we fry em twice
Hot oil, insert chips...cook til the start to rise remove from oil....ensure u remove all the oil from the fries by dabbing em on paper....ensure oil does not get over hot...just before serving put em back in oil for a couple minutes at voila..the perfect chip....
Mmmm going to Belgium in August..looking forward to mussels and chips from the roadside trucks ...with mayo....oh he'll I am hungry
After watching Diners, Drive-Ins and Dives for a few years, it's clear to me, WE HAVE A HUGE PROBLEM IN SOUTH AFRICA...and that problem is, our take away food is a disgrace.
If we do happen to get a take out doing pretty good hamburgers, like Black Steer & Chuckleberry's, they end up going insolvent because Steers controls the market with their garbage.
For a great hamburger I recommend the Grill House (was Gourmet Garage) in Katherine St, Turn & Tender in Illovo.
Our pizza take aways are decent (if they have a proper wood burning oven), Nandos are good but they're lazy (same thing for years, nothing new), Steers is poison, Kentucky is ok if they have a lucky day and happen to cook some good pieces of chicken.
Mi Vami, do you remember the days when there was a big fat juicy piece of meat spinning on their grill, and they used to slice your meat off the grill and make your Shawarma?...now days they have the meat in a little plastic bag in the fridge then they cook it on the flat grill. :?
Anat...well, thank G-d for Anat, at least they still make a decent Shawarma.
Menachin and his wife Anat were my next door neighbours for 10 years.
My son and Menachim's son used to work at their first mobile Shawarma 'joint' at Bruma flee market...wow, he's sure made a success of the business, good luck to him.
Reubens used to make a killer beef on rye when they were at the petrol station is Athol, now they're in the Benmore Shopping centre, it's still pretty good, but not like it used to be.
Burger King. ?
Hoping they make an edible burger unlike McDonalds garbage.
Can anybody tell me where to get a decent hot dog or toasted cheese in Johannesburg?
Let me answer, there is no half decent toasted cheese or hot dog anywhere in Johannesburg. ?
If we do happen to get a take out doing pretty good hamburgers, like Black Steer & Chuckleberry's, they end up going insolvent because Steers controls the market with their garbage.
For a great hamburger I recommend the Grill House (was Gourmet Garage) in Katherine St, Turn & Tender in Illovo.
Our pizza take aways are decent (if they have a proper wood burning oven), Nandos are good but they're lazy (same thing for years, nothing new), Steers is poison, Kentucky is ok if they have a lucky day and happen to cook some good pieces of chicken.
Mi Vami, do you remember the days when there was a big fat juicy piece of meat spinning on their grill, and they used to slice your meat off the grill and make your Shawarma?...now days they have the meat in a little plastic bag in the fridge then they cook it on the flat grill. :?
Anat...well, thank G-d for Anat, at least they still make a decent Shawarma.
Menachin and his wife Anat were my next door neighbours for 10 years.
My son and Menachim's son used to work at their first mobile Shawarma 'joint' at Bruma flee market...wow, he's sure made a success of the business, good luck to him.
Reubens used to make a killer beef on rye when they were at the petrol station is Athol, now they're in the Benmore Shopping centre, it's still pretty good, but not like it used to be.
Burger King. ?
Hoping they make an edible burger unlike McDonalds garbage.
Can anybody tell me where to get a decent hot dog or toasted cheese in Johannesburg?
Let me answer, there is no half decent toasted cheese or hot dog anywhere in Johannesburg. ?