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Hank Scorpio
PostPosted: Mon Oct 23, 2017 4:26 pm 
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IMU wrote:
Folks, let's break it down. Who all besides Hank and I had it?

For me, personally, it wasn't amazing. It was overcooked, and chewier than even venison should be. The sauce was fine, but it was put on very unevenly. And the onion crisp rings or whatever the hell those were just became soggy mush. Those should be put on the opposite side of the meat as the sauce.


Mine was prepared well. The guy even warned me that the middle would be pink.

Not nearly enough sauce on mine.

The issue to me was that it was steak shaped but put on a circular bun. That didn't allow for maximum bun:meat ratio. Part of the steak was hanging off and another part of the bun was devoid of meat. They needed more of a sub style bun. You get a longer bun, more sauce and you'll have something there.

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IMU
PostPosted: Mon Oct 23, 2017 4:42 pm 
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Damn, mine was not even the slightest bit pink. Gray as hell.

I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a pic.

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IMU
PostPosted: Mon Oct 23, 2017 4:44 pm 
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Frank Coztansa
PostPosted: Tue Oct 24, 2017 7:31 am 
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That really does not even look appetizing.

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sjboyd0137
PostPosted: Tue Oct 24, 2017 7:40 am 
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IMU wrote:
I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a pic.

:lol: :lol: :lol: :lol: :lol:

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denisdman
PostPosted: Tue Oct 24, 2017 7:45 am 
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sjboyd0137 wrote:
IMU wrote:
I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a dic.

:lol: :lol: :lol: :lol: :lol:


Corrected. Makes more sense now, don't ya think?

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IMU
PostPosted: Tue Oct 24, 2017 7:51 am 
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sjboyd0137 wrote:
IMU wrote:
I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a pic.

:lol: :lol: :lol: :lol: :lol:

:wink:

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sjboyd0137
PostPosted: Tue Oct 24, 2017 7:52 am 
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IMU wrote:
sjboyd0137 wrote:
IMU wrote:
I saw the photo of yours. Mine had a much smaller circumference but seemed thicker. Let me post a pic.

:lol: :lol: :lol: :lol: :lol:

:wink:


Roll tide

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IMU
PostPosted: Tue Oct 24, 2017 7:53 am 
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Frank Coztansa wrote:
That really does not even look appetizing.

While I don't expect fast food to ever look appetizing...one thing I had to get over in my old age was the look of food versus the taste of food. I would have missed out on things like octopus.

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Bagels
PostPosted: Tue Oct 24, 2017 8:07 am 
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was there a lot of gristle ?
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IMU
PostPosted: Tue Oct 24, 2017 8:46 am 
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Bagels wrote:
was there a lot of gristle ?

No. The quality of the meat was solid. If it wasn't overcooked, it probably would have been pretty good.

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Frank Coztansa
PostPosted: Tue Oct 24, 2017 9:21 am 
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IMU wrote:
Frank Coztansa wrote:
That really does not even look appetizing.

While I don't expect fast food to ever look appetizing...one thing I had to get over in my old age was the look of food versus the taste of food. I would have missed out on things like octopus.
I'm not quite sure octopus or squid or herring is supposed to look appetizing.

A sandwich should, and that one did not.

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IMU
PostPosted: Tue Oct 24, 2017 9:30 am 
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Frank Coztansa wrote:
IMU wrote:
Frank Coztansa wrote:
That really does not even look appetizing.

While I don't expect fast food to ever look appetizing...one thing I had to get over in my old age was the look of food versus the taste of food. I would have missed out on things like octopus.
I'm not quite sure octopus or squid or herring is supposed to look appetizing.

A sandwich should, and that one did not.

I don't think there are any set rules on this.

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pittmike
PostPosted: Tue Oct 24, 2017 9:31 am 
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IMU wrote:
Bagels wrote:
was there a lot of gristle ?

No. The quality of the meat was solid. If it wasn't overcooked, it probably would have been pretty good.


How are they cooking it there on site?

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IMU
PostPosted: Tue Oct 24, 2017 9:33 am 
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pittmike wrote:
IMU wrote:
Bagels wrote:
was there a lot of gristle ?

No. The quality of the meat was solid. If it wasn't overcooked, it probably would have been pretty good.


How are they cooking it there on site?

Vacuum sealed cooking bag thrown in water for 3 hours.

Or 6 hours, as was seemingly the case with mine.

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Frank Coztansa
PostPosted: Tue Oct 24, 2017 9:37 am 
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This isn't 'Nam, there are rules.

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pittmike
PostPosted: Tue Oct 24, 2017 9:38 am 
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IMU wrote:
pittmike wrote:
IMU wrote:
Bagels wrote:
was there a lot of gristle ?

No. The quality of the meat was solid. If it wasn't overcooked, it probably would have been pretty good.


How are they cooking it there on site?

Vacuum sealed cooking bag thrown in water for 3 hours.

Or 6 hours, as was seemingly the case with mine.


Pretty clever of them. I asked because I could not think of something similar they cook at the place.

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IMU
PostPosted: Tue Oct 31, 2017 10:57 am 
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Has anyone tried the new Turkey sandwiches? All 3 look pretty great...think I might try the Gobbler or the Cajun Deep Fried Turkey today.

https://arbys.com/our-menu/limited-time-offers

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jimmypasta
PostPosted: Tue Oct 31, 2017 11:07 am 
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Arby's should have their spokesman say: "I'm about to go medieval on a beef."

http://wkdq.com/find-out-the-man-behind ... arl-jones/

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jimmypasta
PostPosted: Tue Oct 31, 2017 11:10 am 
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IMU
PostPosted: Tue Oct 31, 2017 11:13 am 
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https://youtu.be/Jv5StAv77Dg

I still remember when I saw this ad on TV for the first time (I'm pretty sure it had a very limited run). Their current marketing guys are solid.

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shakes
PostPosted: Tue Oct 31, 2017 11:31 am 
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good dolphin wrote:
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Growing older has it's suprises


I spent a lifetime not eating sport peppers on my hot dog. I tried it in my late 30s and realized what a young fool I had been



I've still never enjoyed sport pepper on hot dogs, on certain corned beefs though, good eats.


I like to rip open the sport pepper and squeeze out the juice onto the hot dog. That way I get the flavor of the pepper without the unpleasant texture (at least I find it unpleasant when on a dog)

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Hockey Gay
PostPosted: Wed Nov 01, 2017 7:52 am 
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IMU wrote:
Has anyone tried the new Turkey sandwiches? All 3 look pretty great...think I might try the Gobbler or the Cajun Deep Fried Turkey today.

https://arbys.com/our-menu/limited-time-offers

I tried the Deep Fried Turkey Club. Was delicious. Turkey was juicy and flavorful.
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IMU
PostPosted: Wed Nov 01, 2017 9:18 am 
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I had the Gobbler. It was fine, but the cranberry sauce was a little bit more overpowering than I would have liked. Turkey and jelly sandwich almost. The turkey and bacon were top notch, as always.

Cajun one is next. If I get the club, it'll have to be without cheddar or whatever cheese that is.

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Hockey Gay
PostPosted: Wed Nov 01, 2017 11:48 am 
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The cheese was awesome. Perfectly melted.

I want to try the Cajun one next too. I won't ever get the Gobbler. Don't like cranberry sauce with turkey.
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IMU
PostPosted: Wed Nov 01, 2017 3:01 pm 
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I'm not a big cheese guy. Especially cheddar and especially not on sandwiches.

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Rod
PostPosted: Wed Nov 01, 2017 3:04 pm 
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shakes wrote:
I like to rip open the sport pepper and squeeze out the juice onto the hot dog. That way I get the flavor of the pepper without the unpleasant texture (at least I find it unpleasant when on a dog)


Very strange. My first real job out of college I worked for a guy who did the same thing. He was Jewish too.

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Regular Reader
PostPosted: Wed Nov 01, 2017 3:10 pm 
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Joe Orr Road Rod wrote:
shakes wrote:
I like to rip open the sport pepper and squeeze out the juice onto the hot dog. That way I get the flavor of the pepper without the unpleasant texture (at least I find it unpleasant when on a dog)


Very strange. My first real job out of college I worked for a guy who did the same thing. He was Jewish too.


Oddly, that's the way I largely eat them on corned beef from my local spot.

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Frank Coztansa
PostPosted: Wed Nov 01, 2017 3:45 pm 
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IMU wrote:
I'm not a big cheese guy. Especially cheddar and especially not on sandwiches.
Agree somewhat. Melted cheese on a hot or toasted sandwich, sign me up for. Sliced cheese on cold cuts, pass.

I used to not be a bigfan of cheddar, but the last few times I've grilled burgers, I've ended up using cheddar cheese. Tasty.

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IMU
PostPosted: Wed Nov 01, 2017 3:54 pm 
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I've softened my stance on cheese in the last few years. Like I could do a truffle mushroom swiss from Smashburger, or put mozzarella on an italian beef. But I agree with you on cold cuts. Can't remember the last time I put a slice of cheese on a ham, turkey, pastrami or anything else. And for traditional burgers, I go with mayo / mustard / tomato / lettuce / onion.

I'll still have macaroni and cheese on the odd occasion. Also blue cheese with hot wings is heavenly.

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