Re: In-N-Out Burger
Around here, the best by far is a place called JCW's. Their burgers are incredible - and the price reflects it. Then we have Crown Burger and its spinoffs, another local chain featuring pastrami burgers. I would say In-N-Out is a distant third behind those, and definitely not worth waiting in line for.
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In-n-out serve really tasty burgers. However, if you eat those little peppers or pepper slices (they changed the type and style of peppers recently around here) with each bite of burger, they really come alive! Delicious! -klb |
Re: In-N-Out Burger
In n out is over rated. I’ve had a ton of times, but it doesn’t deserve the cult following it usually receives, I like mine animal style. Blake’s Lottaburger destroys it in every way possible.
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You all are making me hungry. Around here its just brew pubs for a good burger.
When I go home, as soon as I get off the plane its Whataburger, then Braums for lunch the next day, then Del's in Richardson the next day followed by every BBQ joint I can fit in. |
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When I lived in Plano I would go over to the Richardson/Garland border for Griffs. I miss Griffs since moving away.
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I can definitely get into some whataburger. The green chile double they have in NM is real good.
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Agree that Lotaburger tops In and Out - love me a green chile cheese burger with grilled onions and hold the pickles. Yummy. Trying to decide Culver’s butter burger over In Out. Tough call. It’s been a long time since I’ve had a What a burger but I recall them fondly.
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My wife suggested Culver's just the other day. I hit Steak and Shake every time I get close to one. The rest of my people like Freddy's.
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We indulge every now and then in a In-N-Out Burger and it's very good, but we have a little local Mom-N-Pop Smash Burger that is second to none IMHO. You can taste the freshness, quality and pride they put into their products.
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If you are in So-Cal you are wasting your time going to an In-and-Out. A Tommies burger would be at the top of my list
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I wouldn’t describe Culver’s as trash. Seems on par with In and Out.
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Well the San Antonio Griffs was not like I remembered. Perhaps it is going to have the same fate as Albuquerque.
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Dion’s is tasty too. Many years ago we’d go to the then original and only Dions location in the NE heights. Quote:
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We don't have any of these burger chains in my area, but we have others. I don't patronize the chains unless it's a drive-thru off the hiway when I need something quick. Even that's a rare exception. For that I prefer Burger King. I buy great ground beef from our local locker plant and make my own any way that suits my fancy that day. I usually grill them but earlier this week I made smash burgers. I'm with Farmall on what I call a bar burger. Always great, and if I'm paying what it cost for eating out I want a beer with it. Lou & Joe's is the closest thing to a honky tonk roadhouse we have and their burgers kill it every time, no matter which way I go. I tend to get their bleu cheese burger. That bar/restaurant has the best food across the board. Woodbine Inn ain't too shabby either. They have great seafood since across the road is J & T fresh seafood market. I'll take a crab cake sandwich over a hamburger any day
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I went to phoenix last year for 5 days and had in-n-out 6 times. one day i said i wouldnt have it and suffered all day till my wife ran out and brought me a burger as a surprise
fries are terrible (isnt it funny how in spanish terrible is spelled the same but pronounced differently?), its funny that they dont know that fresh cut potatoes should not be fried instantly? so skip the fries, get a double double and a neopolitan. |
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Most folks today can't cook from scratch. They have grown up with mostly prepared (and frozen) or fully cooked, just needing a microwave. Making hand cut fries is way more of an artform simply throwing thm in some hot oil. Cooking them twice (pre blanching and then final crisping) is the key. Some people also like a saltwater soak first too. The salt will draw some of the natural moisture out, resulting in better overall cooking. They don't even start to brown until that moisture is gone or you burn up the outside and mushy in the middle. ETA, I like me some In-N-Out, Jack in the Box, or Whataburger, but I think it's mostly because they aren't available here. The closest any of these places is to me is the In-N-Out in East St.Louis. Its about 8 hrs west. |
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So if you want really good homemade FF's rinse twice, blanch, cool and refry all in Beef Tallow. And on another note if someone wanted salt free FF's which was rare, we took a bag of salted FF's and dumped right back in the fryer for about a minute or less and the oil lifted the salt off.... then re-bagged them. |
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I worked at a good steakhouse in Dallas as a kid washing dishes and making fries and chicken fried steaks. The place had its own butcher shop in the back and the owner had a ranch that supplied the beef. The huge potatoes went in a machine like a washing machine with a tub made of a rock like substance. It would spin and take the skin off. Then I would hold the spud in a wall mounted cutter with a big lever that would force the spud down through the blades. I would say they were .50" openings. The fries would drop in a 50 Gal. plastic drum of water and I poured in a packet of white powder that I thought was to keep the fries from turning grey. I dont remember how long they sat in the water. Man they were good. I will tell you about the chicken fried steaks later. The sun is out now. |
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