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Burgers

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Comments

  • RRP
    RRP Posts: 26,455
    any one...what do they taste like? I mean we start with a dill pickle, add flavoring plus sugar - so does than extract the dill taste or just mute it, or chemically alter it to make it akin to a sweet pickle?
    Re-gasketing the USA one yard at a time 
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  • dldawes1
    dldawes1 Posts: 2,208
    RRP...I only had mine mixed for 5 days. At that time, they still tated much like the dill pickle...but with a hint of Cherry Koolaid.  Enough to taste the difference, but not overpowering.

    I'm anxious to see what they taste like after more time. paqman might can tell us more about what to expect.

    They are different, and I do like them....I know that !!


    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • RRP
    RRP Posts: 26,455
    dldawes1 said:
    RRP...I only had mine mixed for 5 days. At that time, they still tated much like the dill pickle...but with a hint of Cherry Koolaid.  Enough to taste the difference, but not overpowering.

    I'm anxious to see what they taste like after more time. paqman might can tell us more about what to expect.

    They are different, and I do like them....I know that !!


    Thanks - I have already reserved a spot at the back of my refrig's bottom shelf for a 4 week stay - out of sight - out of mind!
    Re-gasketing the USA one yard at a time 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    paqman said:
    @pgprescott Cream cheese on burgers is fairly common around here.  You should try it, it's good.

    @Gunnar I have seen and tasted koolickles for the first time about a year ago in a local BBQ restaurant.  They make fried koolickles, this is apparently popular in the south...  The waiter insisted that we try them. Definitely weird; it took us a few times trying them before deciding if we liked them or not.  We now order them every time we go.  They taste like??? Kool-aid marinated pickles... I always have a jar hanging in the beer fridge now.  I purchase a jar of dill pickles remove them from the brine, slice them, add kool-aid to the brine, put the pickles back in the brine and wait a few weeks.  They are fantastic as a burger topping chopped in mayo.
    @paqman: Those look fantastic. I think you're right that cream cheese on burgers might be a (fantastic) regional phenomenon. First time I had this was the "Chubby Checker" burger at Le Twist, which is now (sadly) closed. If you haven't been to Le Foubrac, on Montclair, you must go. Have the Foubrac burger (featuring cream cheese, of course) and a poutine; you won't be disappointed! Fantastic food at excellent prices. My wife and I go often.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    ....I'm not really a fry, nor poutine guy, but I go nuts for both at Foubrac. The secret is that their fries are done in beef fat. Urghhhhhh......... (drool)......
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  • paqman
    paqman Posts: 4,923
    @GrateEggspectations I actually had my first burger with cream cheese a long long time ago at "Le Twist".  They may have started the trend because now, they have them everywhere.  I never been to "Foubrac", I'll need to go now!  You should try fries in duck fat... I'm still not sure if I prefer beef or duck fat.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    @paqman: I think Le Twist did set the trend. Try Bistro Le Foubrac now before word spreads too far. You can have a great meal (with drinks) for $50 or so. They have great daily specials. Also, you must have been to Chez Edgar on Bégin? Also a must-visit for their Dutch babies.
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  • paqman
    paqman Posts: 4,923
    @GrateEggspectations Edgar is great for brunches.  I will try Foubrac;  I looked them up and it looks nice.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • CTMike
    CTMike Posts: 3,664
    edited June 2016
    The wife and I will be visiting Ottawa in August and will definitely cross the river to try Foubrac's. This place sure can put a hurting on the wallet. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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