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edit: The custom-made card itself is cool, though. Decidedly non-transferable!
Also, blah blah, no real human would ever eat something from a chain when they could eat something real, blah blah, makes a mockery of REAL MEXICAN FOOD, or possibly makes a mockery of REAL SAN FRANCISCO FOOD because the SAN FRANCISCO BURRITO is something ENTIRELY different from the original burrito, blah blah, etc. Now we can skip that part of the thread.
That's disappointing. I mean, Moe's rice is perfectly satisfactory, but it doesn't really compare to garden-variety rice at any actual Mexican place I can think of.
I've never done it, but there have been times I felt like going to a Mexican restaurant & ordering about 10 sides of rice & nothing else.
Sir, you have just performed a genuine public service.
Yes, but you have to click through ten pages before you get to the warning.
Any major city will have a hundred better burrito places, but they're pretty darn good for a chain fast food place. Sort of the Five Guys of Mexican food.
I haven't had Moe's in a while (since college, actually), but I loved them at the time. The athletic department where I worked used to have Moe's cater baseball games from time-to-time and the sportswriters nearly killed each other in the stampede to get a burrito.
I don't think I've ever bought one that wasn't the cheapest in the store ... maybe around $8?
I think that pretty much as long as you're buying one made of steel, rather than aluminum (assuming that's even a choice), you're good.
We're getting deeper into spring training, and posters here at BTF are sharpening their segue skills to mid-season form. I love this place.
I think Chipotle is great, and I've had plenty of real mission burritos. It's not the BEST burrito you'll ever have, but the quality is damn good and very consistent.
I just read a book on the history mexican food in the US that was pretty good: Taco USA.
Aren't those called skillets?
here's an example:
http://www.williams-sonoma.com/products/hammered-14-inch-wok/
Edit: As pictured, I see, in that link's first 2 "Customers Who Viewed This Item Also Viewed" photos.
Then again, I've never aspired to anything above garden-variety stir-fry, either.
Don't know about Moe's (never eaten there) but I find Chipotle's a good cut below Baja Fresh. None of their meats are particularily flavorful, their 1! kind of salsa is serviceable at best; I guess I'd call them the apex of assembly-line Mexican food ...
Now I'm intrigued again.
Where are you? Our Chipotle's have mild (tomato), medium (a green sauce and also a corn salsa), and a hot (red sauce). Plus, they have multiple varieties of tabasco (chipotle tabasco on Chipotle burritos kicks ass).
That's not the rice you get at Mexican restaurants, though. It usually has tomato in some form, stock in place of water, onion and other stuff depending on the source.
I had a friend who worked at Williams-Sonoma, and with her 40% employee discount I didn't feel bad shelling out for the Panasonic programmable one. I wonder now how I lived my life without it. The best feature is that I can program it to start cooking when I'm not home, so that as I'm walking in the door the rice is about 10 minutes from being done - just enough time to saute up some chicken and vegetables and have a meal.
There's a lot of appliances and other conveniences in my house I'd give up before I let that one go.
Yeah. That's what I'd love to be able to replicate.
Or maybe not, since it's not like I really need to have any of that on hand whenever I want it.
I actually have eaten their fried chicken, when I feel up to suffering the consequences, & it's worth it. Great stuff. I love their cornbread, too.
I haven't been to Corsino's in forever, but yeah, it's pretty darned good, or at least was. (Not sure if it's still there).
Out here at Maxwell, we're all still trying to deal with the closures of not only Tony's Pizza (maybe 4 years ago) but also, quite recently, the Wagon Wheel.
SoCal.
I should clarify, I meant the pico de gallo-ish salsa that they hand out with the chips (which, of course, are extra).
I can't remember if the local Chipotle's has bottles of tabasco or not, I'm not really a fan of vinegar-based hot sauces, so I probably just overlooked it ...
Seconded. The Chipotle Tabasco also complements the rice quite nicely.
Recognizing that Chipotle started off as a spin-off from McDonald's, I guess (I think Mickey D's got bought out of their holdings, didn't they?), it was considered quite an upgrade from usual fast food fare, particularly by McDonald's standards.
When a new Chipotle store opened a couple blocks from my house a few years ago, I was one of their very first customers which has had some perks along the way. I also bailed them out one time when they ran out of Chipotle Tabasco and I went to the Vons grocery store next door and bought some for them to restock. The manager was just stunned when I handed him the extra bottles of Tabasco. I told him it was absolutely unacceptable for them to be out of Chipotle Tabasco. For the last six months or so since then I have received a lot of free burritos from Chipotle. I usually go about once a week, so call it 4 times a month - a couple times a month the manager will see me walk in and tell the cashier this one's on the house - the free burritos I've received have long since exceeded what it cost me to buy the Tabasco. I guess the manager understands the benefits of establishing good will with the public but I'm a loyal customer. It's not free burritos for life or even a year, but it's still pretty cool.
Chipotle started off as an independent company, was bought by McDonalds, then the original owner didn't like the direction McDonald's was going to take the chain and he bought it back. At least, that's what I've heard...
edit: http://nutritionwonderland.com/2009/06/does-mcdonalds-own-chipotle-mailbag/
I also now have $3 & change in my checking account (pay day is tomorrow).
That juxtaposition of facts is not at all promising.
Back to the wok, though: I've had a thin, carbon-steel, cheap wok for a very long time, and it's been ideal and next to indestructible. You can't go far wrong; just avoid electric, non-stick, or heavy woks. The whole idea is for the bottom to heat very quickly indeed; thick metal defeats the design.
There are lots of things you can make in them aside from stir-fry. You can braise in them; you can get a couple of stackable bamboo steamers and steam a considerable amount of food over very little water. You can also "velvet" food in a wok (Google some instructions for that). Traditionally this is done with oil, but I've also done it with water. You very slightly cook, say, chopped chicken, over rather tepid heat, and then recook it in sauce. Sounds like half-hearted deepfrying, but done correctly, the food doesn't absorb a lot of the oil, and it is a wonderful preparation.
I mean, I wouldn't have it in a million years in SF, because there's great taquerias all over the City. But it's a good thing to have over here.
When I was in college I ate at a Chipotle (without exaggeration) at least four times a week. I moved somewhere without a chipotle and hunted far and wide for copycat recipes. We are getting one in my town this summer and I am PUMPED. It blows the other chain burrito joints out of the water IMO but the salsa is a real weakness. I love a good salsa verde.
Good to know. I guess basmati is my rice of choice; I have a 5(I think)-lb. bag, minus whatever I've used over the last few weeks, at the house even as I type.
Though it's all good, I guess, as long as they're not using instant rice. I know people who insist that there's no difference in taste between that stuff & the real thing, & I think they're insane.
That said, chipotle is the closest fast food Mexican to my house and I always drive a few miles extra for local options...
**
48: They are insane, yes. Favorite rice is nishiki, but basmati is up there.
I don't eat rice often, but I made sure to buy a decent rice steamer. Wonderful kitchen tool.
Chipotle is actually my favorite national fast food chain, and it isn't much of a contest. Also, as a poster mentioned earlier, you can eat quite healthy there. I lost 65 pounds over a 4 month span 2 years ago, and 90% of my lunches during that time were Chicken Burrito Bowls from Chipotle.
I spent a bit more as I pretty much only make brown rice and wanted to start it in the morning and not have it be too dried out when I made everything else that night - so, $40-50? If you're a rice fiend, get a fuzzy logic or induction cooker I guess, but I get extremely consistent quality with my midrange one.
Its also nice because they are sourcing all their pork and maybe beef from independent farmers not the factory feed lots. He is very into trying to make a fast food place that supports more than just himself.
Please rattle off 100 better burrito places in DC. This place is crap when it comes to burritos.
The rice cooker I had before my Panasonic one was a basic Black and Decker model that I bought for probably $25 at Target. I had it for about 15 years, and it made perfect rice every time. Alas, it finally gave out, and they didn't still make a version similar to the one I had, so I shelled out for the upgrade (mostly for the timed cooking feature, which really has been invaluable).
The thing is, you get unlimited choices of sides, so you get way more food at Gogi's than at a typical Chipotle for the same price. My waist and budget are both going to expand.
I just don't get five guys. Overpriced food, barely edible fries and nothing spectacular. The Whopper is a better burger than that, Heck the McDonald's Angus burger is better than five guys. Everyone talks about it like it's special, and it just doesn't do it for me.
http://shophousekitchen.com/
I think Five Guys is one of the better fast-food burgers, and in a totally different class than anything served at McDonald's or BK or Wendy's. I like their fries too, although there everyone is a distant second from McDonald's.
There are fast-food places I prefer in NY, like New York Burger Co. and Shake Shack, but Five Guys is consistently good. Lucky's makes a pretty good fast-food burger too.
I don't understand this at all, although, to be fair, I've heard that the quality control outside of DC stinks.
I grew up with electric and now live in a country which apparently only uses gas. What are the relative benefits? I've gotten over the fear and confusion of literally lighting gas on fire every time I cook, but I think I still prefer electric. Maybe it's just my aparatus, but the lowest setting is still too hot for simmering. If I'm making a chili or a stew I have to actual stand there stirring the whole time (rather than popping in every 10-15 minutes or so) or else it burns to the bottom of the pot. I'm not exactly a gourmet chef, so I'm sure there is some subtlety I'm missing out on, but for me gas seems to be a mild nuisance to start, and delivers a mildly worse cooking experience.
Iirc, McCoy has spoken up for gas - I could recite what I've read (better at regulating heat, able to reach target immediately) but am no chef.
This, although I'd call the fries average-to-good. Went for lunch with wife and stepkid a few weeks ago and ordered 3 bacon cheeseburgers, 3 reg. fries and 3 sodas and the bill was slightly over $40.
Good grief. Your assessment of food quality is about as good as your assessment of Bryce Harper last year.
I think Five Guys is one of the better fast-food burgers, and in a totally different class than anything served at McDonald's or BK or Wendy's. I like their fries too, although there everyone is a distant second from McDonald's.
There are fast-food places I prefer in NY, like New York Burger Co. and Shake Shack, but Five Guys is consistently good. Lucky's makes a pretty good fast-food burger too.
Question: Is there any remaining fast food chain where you can actually get an honest-to-God blood gushing RARE hamburger any more? Or have government regulations put the kibosh on it? When some dump called "Cheeburger Cheeburger" was flooding the DC area with ads a few years ago bragging about the quality of their hamburgers, I went on their website, and it said that all of their hamburgers are served medium. What is the ####### story with this? Is Cheeburger Cheeburger run by a bunch of religious nuts, or is this one of those cases where it really is "the government" that's to blame?
In&Out; will cook your burger rare if you order it.
My stepson likes his burgers rare and seems to be happy with the ones we get at Smokey Bones.
That's good to know, though unfortunately their closest location to DC seems to be in Dallas.
The most unbelievable exception in retrospect to the current Scorched Earth policy of cooking fast food burgers was that when the Roy Rogers chain first opened up in the DC area, rare was the default method of frying their burgers, and they were actually very good. It lasted about 5 years and then they were no different than McD's or Hardees, all overcooked all the time.
The only time I was in a Fuddruckers (in Minny) it was indeed very good for hamburgers, but aren't those sit-down restaurants with waiters/waitresses rather than stand in line to order?
So uh, don't expect any east coast stores anytime soon.
Just from looking at the menu options, I want a ShopHouse to open in Vegas.
It was also the case in a Northern Virginia sports bar that I was at a year or two ago, at least according to the waitress who wouldn't take my order for a rare burger. This is one of those times when "nanny state" is a fitting description.
I worked with his sister over a summer a couple of years back. She was nice.
That said, my main complaint about Chipotle is the lack of a fun salsa bar. Mediocre mexican food can become quite good if you have lots of salsas, pickled vegetables, onions, jalepenos, cilantro, etc to pile on top of it.
There's an episode of the unsuccessful 90s sit-com "It's Like, You Know" that has this exact plot. Man can't order rare hamburger at a restaurant because said restaurant is being sued by a customer who had food poisoning there. Man goes on rant about how this is evidence that America has gone down the toilet.
It's a testament to the show's quality that it is roughly as entertaining as this conversation.
More than likely yes. I recommended five guys to a lot of friends when they opened one up here, because of what people have said about the quality.(before I ever even tried it) nearly everyone who has had it because of my recommendations has not been impressed.
You mean the assessment that I had pretty much nailed until his last week September explosion? The only flaw with my assessment was that I underrated the value of a player with those numbers, not in the accuracy of the assessment.
The Fuddruckers here has you stand in line to order and when you get the basic burger, you go to the condiment bar and load up.
I can't speak for Cheeburger, Cheeburger, but the Wendy's nearest my house has their store on land which they lease from Florida Hospital, which is run by the 7th Day Adventists. Part of the lease states no pork products can be served, so you forget about the Baconator.
Therefore, I go to the Wendy's a little further from my house. Piss on their religious freedom stopping me from clogging my arteries if I choose to.
Same here, and it's why I love it. They have diced onions, and diced tomatoes, instead of just sliced tomatoes. I also never order the hamburger and get the steak sandwich.
The fries at the Five Guys in MN (well, at least the one in Edina) are just as good as those in DC. The burgers, OTOH, are not nearly as good. Now if only Rockland's would upon up a franchise in the Twin Cities. I'm pretty sure I ate at Rockland's at least twice a week during the year I lived in Glover Park.
EDIT: Re-reading that, it sounds like I make rice at home when I'm out of town. Not true.
Though with burgers I eat out only when I'm either already out and hungry, or just too tired to do it right at home (heat the grill, buttered and grilled bun, make your own ground beef, mince some onion into the meat, etc.). A burger at home can almost always beat anything you're going to get from one of these restaurants.
(Fries at home are another story - I know McDonald's is a big evil corporation, but man they can fry a potato.)
I grew up in Southern California... and yet I've never understood all the love for In-N-Out. Their burgers are just okay, and their fries are AWFUL.
The little microwave cooker from Tupperware that I use is pretty handy. Only drawback is that it's so small it's only for 1 cup at a time, but that's a function of my microwave, which is 23 years old & about the size of ... I don't know. Something pretty small.
Because he tweeted it and now we're all talking about Chipotle.
You and me both, man. You can't argue with the prices at In-n-Out, but there's tons of better burgers around - I usually go to Fatburger myself.
Fatburger is definitely a cut above In-N-Out. I have it just behind Five Guys, and just ahead of Shake Shack, as far as fast food burgers go. Five Guys and Fatburger are probably the only fast food burgers that actually taste like beef.
I don't think most fast-food patties can really be cooked rare effectively; they're too thin to be rare on the inside while maintaining a nice crust on the outside.
I think there's a fairly narrow range for beef that runs from halfway between rare/medium-rare (filet mignon territory) and medium (cheap-ass burger). I don't like a cool center, but it's better than anything past medium.
I've never understood all the love for In-N-Out. Their burgers are just okay, and their fries are AWFUL.
I think they make very good burgers, but the fries are lousy.
Is shake shack anything like Steak and Shake(worse burgers known to man...claim to be steak burgers, but every single ounce of any substance has been pressed out of them... I think it should be a federal law that outlaws steak presses.) Apparently Shake Shack is modeled from Steak and Shake, so it doesn't sound appealing.
Note: unlike five guys, I do know a lot of people who absolutely love Steak n Shake.
Five Guys burgers are too greasy - once finished it just sits in my stomach and I usually don't even order fries. Smashburgers are blech. I was a fan of Fatburger because you could get a fried egg but sadly the one near me closed.
Other than the chains, they only places where I can get a burrito is at a sit down restaurant. Chipotle does make a better burrito but Qdoba does have nachos. The Moe's and Baja Fresh around where I live aren't that good. Pancheros is another chain that has been expanding. It started in the midwest mainly around college campuses but became more corporate. It was pretty good drunk food but now its pretty bland and generic.
A sober man might well consider those to be equivalent to each other. Or is "drunk food" another way of saying "high cuisine"?
I love Steak n Shake. I agree the patties are far too flat, but I've eaten more double steakburgers with cheese than any man has a right to. Even better was the patty melt (which, let's face it, is superior to a burger to begin with). Never particularly cared for the fries (what's with the skinny fries people?), but the shakes are quality.
Of course, if you're going to talk flat and greasy burgers that will clog your arteries up good, the conversation begins and ends with Waffle House. A double with cheese, with a side of scattered and covered hash browns, is what I imagine lunch in heaven to be like.
But you should be talking about 2013 NL MVP Bryce Harper.
Totally agree. In fact,a buddy gave me a gift card to five guys, almost 2 years ago (when I lived in SoCal) and I never used it- despite being in lunchtime walking distance to a 5 guys- their food really is that bad.
The in'n'out phenomenon is also strange to me. As far as I can tell, the only thing worthwhile about their restaurant is that (while this is important, it's not a huge deal for me) they serve fresh veggies. That's it. The meat isn't great, the fries are awful, the bread is so-so, etc. I'd far rather go to a shake'n'steak than either 5 guys or in'n'out.
And I'd rather go to Chipotle than any of those. But I can't go there more than once a month, or else I have to buy new pants. It'll be interesting to see how this affects bryce harper.
and Little Tavern burgers...
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