, and you bring the party to a whole new level. The onion slice gets replaced with a dollop of a sweet, darkly caramelized chopped onions, an extra stack of pickle chips goes underneath the tomato, and the patties get fried with mustard directly on the griddle.
After a totally failed attempt at reheating one whole, I realized that the best way is to separate it into individual components, and reheat each individually, tossing the veg and replacing them with fresh ones. Within the hour, I had my lunch of Zombie In-N-Out burgers:Delicious? Certainly. As good as real? Absolutely not. But still, as a research tool to base the rest of my fresh sandwich construction on, it was invaluable.
Now, gifted as I am with an extraordinarily delicate and precise palate, I could do this the artistic way, tasting the path to victory, adding a little of this and a bit of that until I'd achieved a good enough balance. But the inner nerd in me is always seeking ways to express itself, so I decided to take the mathematical approach., replacing the Spread with ketchup results in a decrease of 80 calories per sandwich.
I've had some experience cooking onions, but my first try at these, done by simply slow cooking a fine dice of onions in a little oil fell miserably short. They were brown alright, but they still had a distinct, crunchy, oniony texture. I was cooking them over the lowest heat possible, but they simply weren't melting—they were threatening to burn before they were sufficiently broken down.
Quiero una☝️😌
It's gone too big and corporate and impersonal anyway
You do realize that there are In-n-Outs outside of California? Dallas oversaturated with them.
Five Guys. Never duplicated.
No. Just no
But we have Shake Shack here, why slum it?
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