Two food posts; a new one and an oldie.
If you like fast-food burgers, you have got to get by a McDuck's and chow down on their Angus burger before they disappear. (McDonald's has a long and honorable history of putting some really great foods out there — only to remove them a few months later because they didn't meet sales expectations. People still talk about their McRibs.)
I've yakked with five or six people about the Angus burger, and they all have a similar opinion. You take your first bite, not knowing what to expect, and you think...
"Oh! It's like a restaurant hamburger!"
I was at a local restaurant a few nights later and confirmed with the waitress that most normal restaurants use Angus beef for their burgers. I'd certainly heard the term before, but had never associated it with a distinct taste until now.
Although they have three pre-set meals (pictured above), you can order them however you like. The usual 'trick' to fast-food burgers is to order them a special way so they'll cook it fresh. Personally, when it comes to fast-food burgers, I'm a Wendy's fan, but the Angus burger has gone right to the top of the list. Get 'em while you can.
And from my own site:
The Secret of Subway Sandwiches
Subway Sandwiches has a really great sandwich — and it's not even on the menu. It's called a "Club sandwich with vinaigrette dressing," and, I'm tellin' ya, it's a slice o' Heaven. The vinaigrette dressing is somewhat like an Italian salad dressing, although French, if that makes sense. It's vinegar-y and garlic-y, tart, tangy and tasty.
I get mine with just meat, lettuce and onions; no cheese or other fixings. So, if you get yours with cheese and a bunch of fixings, and it just doesn't go with the vinaigrette dressing, oh well.
I'd suggest the following:
- Get the vinaigrette dressing 'to go' in a little cup so you can put it on yourself. I've had them ruin sandwiches by putting on too much.
- Get it on their "honey oat" bread. If you already have a favorite Subway bread, go ahead and try it on that, but if something seems off, try it on the honey oat. I've had it on three or four types, but the second I tried it on honey oat, I said, 'That's it!"
- Have it toasted after the meat goes on, but before the fixings. This really brings out the bread flavor.
- If you take part of it home and want to re-heat it later, heat it at 300 degrees for about 20 minutes from a cold start. You just want it warm, not cooked. Take the fixings off first.
- If you like BBQ chips, you'll dig how they go with the vinaigrette dressing. Great combo.
Bon appétit!
