Posted By: Blank
Burgers, Fries, and Onion Rings - 10/15/20 12:21 AM
OMG, I am stuffed. Thanks to everyone on the input about the Louisiana Fry, in the other thread. I decided to use it on some big Vidalia onions I had and make rings. Can't do that without cooking some fresh, out of the field spuds, and some burgers!! It was outstanding!!! The wife said I shorted her on fries.
Mixed the fry batter up thick, and added a little more powder to a ziplock bag, with a tiny bit of flour. Double dredged, and cooked at 350 for about 3 minutes, after the French fries. Light, crisp, and fluffy. Just enough heat to notice. I give it two thumbs up!!
Toasted buns, burgers with aged sharp white cheddar, ran out of bacon so put some carved ham on the meat. Lettuce, tomato, and jalapeños toped the whole mess off. Capt. Morgan out of the IV jug tasted pretty darn good tonight.
Mixed the fry batter up thick, and added a little more powder to a ziplock bag, with a tiny bit of flour. Double dredged, and cooked at 350 for about 3 minutes, after the French fries. Light, crisp, and fluffy. Just enough heat to notice. I give it two thumbs up!!
Toasted buns, burgers with aged sharp white cheddar, ran out of bacon so put some carved ham on the meat. Lettuce, tomato, and jalapeños toped the whole mess off. Capt. Morgan out of the IV jug tasted pretty darn good tonight.