Posted on 02/03/2016 11:25:37 AM PST by nickcarraway
A lot of food has been helped by a sensible application of garlic.
Calories 590
http://fastfoodnutrition.org/burger-king/flame-broiled-burgers/extra-long-bbq-cheeseburger
Remove the bun, and it’s Atkins’ friendly.
send one to Michelle in the White House harem room
If they slather it with Plueger or Kerrigold, I just might try it...
They ought to put nitroglycerin shakers out there along with the salt and pepper.
Hamburgers....The cornerstone of any nutritious breakfast.
That’s a long BUN not burger.
LOL-—no, I prefer no butter on my meat.
Major quick-service food chains don’t close restaurants because of “how the food was”. They close because of changes in neighborhoods, demographics and competitive factors.
I had venison liver cooked in olive oil with onions, colored peppers and Garlic 10 minutes ago.
Yes...we know. ;)
Every piece of grilled meat tastes better when you add a pat of butter. Hamburger or filet.
“On the flip side: a lot of food has been saved by garlic.”
Garlic is okay if it’s cooked a long time and not the predominant flavor in a dish, but it can easily overwhelm a dish
My cardiologist would strangle me.
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Funny.
Let me guess, the butter they speak of is not real butter a butter-like food substance made from chemicals we cannot pronounce.
And the garlic? don’t ask.
Oh, heck yes! Now this HAS to be better than a Big Kahuna burger or a Royale with Cheese.
Who comes up with these new ideas? Sounds disgusting!!!
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You don’t cook much steak, do you? Actually the technique works well for any protein. Fish really enjoy the lemon butter baste.
When one is browning, say, a filet mignon at any restaurant worth eating at, what exactly do you think they are browning that steak in?
Flavored butter, that’s what. Tipping the pan up so they can baste that thing mightily. Actually the technique works well for any protein. Fish really enjoy the lemon butter baste.
I just cooked a flatiron steak the other night for the wife
and myself, and I took a sprig of thyme, threw in the saute pan with a couple of tablespoons of butter, and just wow.
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