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Author: Subject: I am dying here, need In n Out Burger, ASAP!!
bajaguy
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[*] posted on 8-19-2011 at 07:59 AM
In-N-Out Baja Tour


Maybe we could talk them into bringing this down Mex 1

http://www.in-n-out.com/cookout_trailer.asp




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Katiejay99
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[*] posted on 8-19-2011 at 08:08 AM


mentioning fries.....

The very best way to make homemade french fries is to cut them and then place them in water with ice cubes so they are VERY COLD - pat off with a paper towel and drop them into very hot oil. For some reason this makes them tastier imho.
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[*] posted on 8-19-2011 at 08:27 AM


French Fries

Cooking them twice is the key to a great fry. First time through at 320 degrees for 3 minutes drain and place on paper towels, then at 350 degrees for 4 +-minutes to the desired brownness, drain on paper towel and salt right away. The fry is fluffy in the center and crispy on the outside.

Very hard to find them cooked this way in the states.
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Mexitron
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[*] posted on 8-19-2011 at 08:33 AM


Quote:
Originally posted by JESSE
Will trade a burger for dinner for 2, help!!!!!

I am tired of all the lame mediocre burgers here in La Paz.


I feel your pain----I was in TX for almost five years without them....now that we're moving back to CA they're putting a new In n Out just a few blocks from where we lived in Fort Worth....:rolleyes:
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[*] posted on 8-19-2011 at 08:36 AM


Double Double, well done, grilled onions, no spread, ketchup and mustard instead! I can almost taste it now:biggrin:
Jesse, have you tried Kiki's Burgers on Abasolo? between the used car lot and motorcycle shop, just down from Chedraui. so far, the best burger I've found in La Paz. They open about 5, and the fries are pretty good also.




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castaway$
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[*] posted on 8-19-2011 at 08:39 AM


Quote:
Originally posted by JESSE
Ok so heres what i did:

Went out and ordered a rack of Rancho 17 Ribeye for the restaurant, Rancho 17 has perhaps the best beef in Mexico right now. How good? they export to Japan.

I told the butcher to save all the fat trimmings from the ribeye, how much? 1 kilo. I then ordered 800gms of Rancho 17 of almost non fat Sirloin. Had him ground the ribeye fat and the sirloin beef.

Bought some Heinz sweet relish, wich i will mix togheter with mayo and a little Ketchup to create a "spread" for the burger.

Slowly caramelized some onions until they had the consistency of jam.

Got myself some Vlasic pickles, Mustard, found some deli quality American cheese and i am baking some buns.

The plan:

Grill the beef (2) patties for a minute or so to give them flavor, then move them to the griddle, add some mustard before putting them on the griddle, then add the caramelized onions to only one patty, and cheese to both. Stick them togheter when they are ready.

Warm the bread, put the spread on the bottom part, add pickles, add tomato and lettuce, add patties, add spread again, and ..................................???

Stay tunned for pics tonight!!!!!

[Edited on 8-18-2011 by JESSE]

Now thats what I'm talkin bout! More what i expect from a chef. Not a big fan of In-n-out or fast food burgers in general but if I was in La PAz I'd order 2 of these and a hand full of fries-YUM!




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TMW
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[*] posted on 8-19-2011 at 12:54 PM


In-n-Out is OK but for lunch today I went to Juicy Burger and got a double burger with lettice, tomatoe, pickle and onion with mustard. An order of fries and diet coke. Got the wife the same except added cheeze and thousand island dressing. Man they were good and big. First time there. It's a fairly new place here, in business maybe 6-9 months. We have a Five Guy or Five Man burger joint coming in a few months.
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[*] posted on 8-19-2011 at 02:49 PM


Jesse, Ever try the dill relish? I switched from sweet to dill. Just a matter of taste, but it tastes "mo betta" to me.:yes:
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[*] posted on 8-19-2011 at 02:50 PM


Hi Jesse,

Been following your Burger post with GREAT interst and I like your plan to satisfy your craving!!


I really LIKE the fact that you added some fat to the meat. So many people now days go for the LEAN or EXTRA LEAN burger meat and IMHO it tastes like junk. Many of the best rated burgers you read about in magazines or see on TV have 15-20% Fat in them.


My favorite burger meat is Ground Chuck in an 80/20 blend which I get at a local market that has a small Butcher counter. It's ground fresh daily and is SO good in lots of recipes. Most of the fat renders out but leaves the great taste!

I really like that American Cheese is your choice too. That's the classic way to do it! Though...like Mitch, Swiss Cheese is another of my favorites.

BUT...again like Mitch, I also enjoy a good Blue Cheese Burger. My BC burger is different than most though. I make a homemade batch of BC Dressing and slather it on top of the meat like a thick Mayo...Yummy!!!

My BLUE CHEESE recipe is very simple...
6 oz. Crumbled Gorgonzola or Blue Cheese
8 oz. Sour Cream - Not LITE!
8 oz. Best Foods Mayo.
Salt, Pepper and Garlic Powder to taste

Mix well and let it set for at least 1/2 hour to meld flavors.

GREAT on salad too! If you want it a bit thinner, thin it out with a little
Whole Milk. You can also add more Sour Cream and Mayo if you want a liitle less strong BC flavor.


BTW...I fully understand the IN n OUT urge. I have relatives in Washington
and Kentucky that are from CA. When they come home, their FIRST stop after leaving the airport is ALWAYS 'IN n OUT' !!!


Take Care, Miguelamo/Mike :yes: :tumble: :yes: :)
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[*] posted on 8-19-2011 at 03:34 PM


HI DAVID....

I'll have to give SMASH a try when they open up in Oceanside.

VERY GLAD to hear that Chris is doing well and likes his job there!!!

Maybe he can work his way up to Manager (if that's something he wants). My younger brother started out at McDonald's working at the counter and ended up being with them for 22 years...still working at the counter!

JUST KIDDING!! He became a Store Manager for the franchise owner after 3-4 years and when he moved to the Seattle area he went to work for McD Corporate and rose to a great Regional Management position with them, working out of the NW regional office. TODAY...he owns a very successful Italian restaurant and he gives a lot of credit to his early fast food training.


Take Care, Michael :yes: ;D :yes: :tumble:
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[*] posted on 8-19-2011 at 08:02 PM


Burger King here in the states is my favorite burger chain, Whopper with cheese. Many many people are partial to In and Out burger, though. No too fond of the fries at In and Out, great fries at Mac Donalds.

Good American cheese is getting harder and harder to find, even the Kraft brand.
Don't know why that is. Most so called American cheese is 'cheese product" or "cheese food", whatever in the heck that is. At Smart and Final in the States they have a "1st Street" brand that isn't bad. Boar's Head is another brand that isn't too bad either. These days, just as expensive per lb as Provolone or Swiss, Muenster, Gouda, or Cheddar. I would smuggle it into Baja in a three lb loaf of Boar's Head or 1st Street, but I can't eat it fast enough, can't freeze it either. Tried freezing American cheese once, it separates, becomes brittle and crumbles.. loses its smooth texture.

It's easy to smuggle a little bit of some good cheese on board the plane in a carryon going into baja on Volaris. I do it all the time.
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[*] posted on 8-19-2011 at 08:08 PM


Quote:
Originally posted by MitchMan
Tried freezing American cheese once, it separates, becomes brittle and crumbles.. loses its smooth texture.



Believe it or not, the fat-free type doesn't do that.

Yeah...Yeah...I know. Fat-Free?
Well, it's come a long way from the first editions of the stuff that tasted like Parafin and if you want to restrict your fat intake, it has become a viable option.
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[*] posted on 8-19-2011 at 08:10 PM


We bought some Oaxacan cheese at La Balena in Guerrero Negro and really liked it. It was mozzarela as far as I could tell. Recommended for quesadillas. It looked like a ball of string cheese wrapped around one another.Didn't spoil very fast either. I never tried it with burgers.

There are many stores here in the states that sell Oaxacan cheese that looks just like it but just doesn't taste as good. Could be the skim milk that's been added that messes it up.
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[*] posted on 8-19-2011 at 08:14 PM


Quote:
Originally posted by Skipjack Joe
We bought some Oaxacan cheese at La Balena in Guerrero Negro and really liked it. It was mozzarela as far as I could tell. Recommended for quesadillas. It looked like a ball of string cheese wrapped around one another.Didn't spoil very fast either. I never tried it with burgers.



I like it a lot....low-moisture Mozzarella type, but it has been my experience that it doesn't melt well on a burger.
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JESSE
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[*] posted on 8-20-2011 at 08:40 PM


Sorry about the pics. Twice i made the burgers, and everytime i remember to takes pics, they are gone:biggrin:

Today i baked fresh buns for the burger, oh lord!!!!




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[*] posted on 8-20-2011 at 08:48 PM


oh well, we missed this latest hamburger version ...next time wwe are in la paz, we shall have to visit you, jesse.....so craving a good burger now ..




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[*] posted on 8-21-2011 at 06:25 AM


Quote:
Originally posted by AmoPescar
Hi Jesse,

Been following your Burger post with GREAT interst and I like your plan to satisfy your craving!!


I really LIKE the fact that you added some fat to the meat. So many people now days go for the LEAN or EXTRA LEAN burger meat and IMHO it tastes like junk. Many of the best rated burgers you read about in magazines or see on TV have 15-20% Fat in them.


My favorite burger meat is Ground Chuck in an 80/20 blend which I get at a local market that has a small Butcher counter. It's ground fresh daily and is SO good in lots of recipes. Most of the fat renders out but leaves the great taste!

I really like that American Cheese is your choice too. That's the classic way to do it! Though...like Mitch, Swiss Cheese is another of my favorites.

BUT...again like Mitch, I also enjoy a good Blue Cheese Burger. My BC burger is different than most though. I make a homemade batch of BC Dressing and slather it on top of the meat like a thick Mayo...Yummy!!!

My BLUE CHEESE recipe is very simple...
6 oz. Crumbled Gorgonzola or Blue Cheese
8 oz. Sour Cream - Not LITE!
8 oz. Best Foods Mayo.
Salt, Pepper and Garlic Powder to taste

Mix well and let it set for at least 1/2 hour to meld flavors.

GREAT on salad too! If you want it a bit thinner, thin it out with a little
Whole Milk. You can also add more Sour Cream and Mayo if you want a liitle less strong BC flavor.


BTW...I fully understand the IN n OUT urge. I have relatives in Washington
and Kentucky that are from CA. When they come home, their FIRST stop after leaving the airport is ALWAYS 'IN n OUT' !!!


Take Care, Miguelamo/Mike :yes: :tumble: :yes: :)


AmoPescar ....
I'm a blue cheese junkie! If I may suggest to you:

Add
1 tablespoon of Worcestershire Sauce
4 tablespoon of White Vinegar

Every little crumb of that blue cheese flavor is brought out!
:wow::wow::wow::wow::wow::wow::wow::wow::wow:




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[*] posted on 8-21-2011 at 09:02 AM


Animal style fries rule.



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[*] posted on 8-21-2011 at 12:21 PM


OK I give up, what are "animal style" fries, are they fried in lard?



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[*] posted on 8-21-2011 at 12:39 PM
Here You Go, castaway$


http://www.seriouseats.com/2009/01/animal-style-fries-at-in-...



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