IN-N-OUT BURGER the secret(?) menu......

In 1948, the first In-N-Out Burger was founded by Harry and Esther Snyder in Baldwin Park. Harry's idea of a drive-thru hamburger stand where customers could order through a two-way speaker box was quite unique. In that era, it was common to see carhops serving those who wanted to order food from their car. Harry's idea caught on and California's first drive-thru hamburger stand was born. In-N-Out remains privately owned and the Snyder family has no plans to take the company public or franchise any units. As in the past, everything is cooked to order and is made from fresh ingredients.

There is a lot of talk or perhaps even an urban myth has come from the so called secret menu – well it’s not as secret as they have a section on it on the company website these days. But I wanted to dig a bit more so I researched and talked with several “experts” on In-N-Out Burger and got some more juice.

Some of this may be known to the eating experts and some may not – so here you go. Happy ordering!!!

The (not) so secret menu……

"3-by-3" = three meat patties and three slices of cheese.

"4-by-4" = four meat patties and four slices of cheese.

"2-by-4" = two meat patties and four slices of cheese.

*Note: You may get a burger with the exact number of meat patties or cheese slices you want (up to 4x4). Just tell the In-N-Out Burger cashier how many meat patties and how much cheese you want and that is what you'll get! For instance, if you want 4 pieces of meat and 3 pieces of cheese tell them you want a "4-by-3."

"Double Meat" = like a Double Double without cheese.

"3 by Meat" = three meat patties and no cheese.

"Animal Style" = the meat is cooked and fried with mustard and then pickles are added, extra spread and grilled onions are added.

"Protein Style" = for all you low-carbohydrate dieters, this is a burger with no bun (wrapped in lettuce).

"Flying Dutchman" = two meat patties, two slices of melted cheese and nothing else - not even a bun!

"Grilled Cheese" = no meat, just melted cheese, tomato, lettuce and spread on a bun.

"Veggie Burger" = burger without the patty or cheese. Sometimes we call this the "Wish Burger."

"Neapolitan" Shake = strawberry, vanilla and chocolate mixed together.

Burger Options

Mustard Grilled patty spread with mustard, and then cooked.

Chopped Chilis adds some jalapenos to the bottom of your burger.

Mustard and/or ketchup can be substituted for the spread. Only designates no spread. Cashiers may ask if you want ketchup or mustard instead.

No-salt has no salt added to the patties.

Extra toasted bun/lightly toasted bun/untoasted bun. The bun come toasted by default, but you can ask to have the level of toastyness varied. The buns are toasted to add some rigidity to the burger, as an untoasted bun is flimsy under the weight of all the meat/cheese/condiments. This also prevents sauces and toppings from excessively soaking into the bun, thereby avoiding the last-bites-are-soggy problem. This needs to be the first modification requested, based on keystroke order into the register.

Extra tomatoes, extra lettuce, and extra onion You can ask for all of these at no extra charge. They'll really fill out your burger and make it a more balanced meal. Especially if you're a veggie fan. I find extra raw onions to be a bit much, though. You can also ask for both raw and grilled onions.

Custom Fries

Fries well-done are extra crispy fries.

Fries extra well done are even crispier

Fries light are fries that have been cooked less than normal.

Fries animal style includes two slices of melted cheese, grilled onions, and spread as toppings. You'll need a fork to eat them.

Cheese Fries are fries with one or two slices of melted cheese.

Fries no-salt have no salt added to them.

The BLT

The BLT

I read this over the weekend and it felt like a love story.......

"Innumerable thoughtless efforts have taught me, quite precisely, what to expect from a great BLT. First, the supporting cast: crisp lettuce, well-toasted bread and a mayonnaise that is tangy enough to induce the little quiver at the back of the jaw, just under the ear. Next, the bacon. Volume counts here, and the bacon has to be just at the border where tender meets crisp. Transcendent bacon can mask a lot of faults but never, ever can it hide a sad tomato. The tomato has to be ripe, real ripe, not that faded pinkish-orange of January. It needs all the sugar and acid it can get to counter the salty, decadent richness of great bacon."

By Dennis Lowery

Gobble Gobble Thanksgiving will be upon is before we know it!

What can currants do to help plan your event?

Thanksgiving will be upon is before we know it! Time to plan

What are you serving? What are your famous dishes? What are your holiday standard dishes? Family specialties? Share them with me and I’ll share them with our readers.

Would you like some expert help menu planning or finding recipes for things you want to try? Well, ask currants and we will send you some guidance.

Popular topics – how to order/buy a fresh turkey? Is a kosher turkey the way to go? Do I stuff the bird? How do I get mine to look like Martha Stewart perfect? Do I carve at the table? How should I set the table? Do I do a seating plan? And lots of recipe requests…..

I will be posting my menu very soon.

Send a note to currants at currants@cox.net or via Facebook and let us help. Let’s make your holiday this year as smooth as homemade gravy!

Cheers,
Aaron

Sustainable baked goods by weekly subscription in NYC

Operating on the same principle as Milk Made—food produced in small batches and delivered locally to pre-paying customers—is Dulcinea. The young baked-goods company, also based in New York, delivers 'a wholesome indulgence' every Wednesday. Customers subscribe per month, paying USD 28 per week.

Past deliveries include six jumbo rhubarb muffins, a blueberry lemon pound cake, and a half dozen strawberry scones. Dulcinea uses produce from local farms, choosing organic and sustainably produced ingredients as much as possible. Like the roaming restaurants we've covered, the subscription/members model used by Dulcinea and Milk Made is a great way for fledgling entrepreneurs to get a foothold in the food business, creating a steady income and a client base for other parts of their business (Dulcinea, for example, also does catering). Entrepreneurial foodies in other cities- hello, hire them!)

Website: http://www.dulcineabaking.com/

Contact: emma@dulcineabaking.com

Members only club for artisanal ice cream in Manhattan

Members only club for artisanal ice cream in Manhattan - freshly-made ice cream delivered to their doorstep every month

Manhattan Milk Company reacquainted downtown New Yorkers with doorstep deliveries of bottled milk. Now, another local startup is hoping to, um, milk the same market. Soon to officially launch, Milk Made is offering New Yorkers the chance to have a pint of freshly-made ice cream delivered to their doorstep every month. The service will be by subscription only, and will give members the chance to submit flavour ideas and see how their ice cream is made, as well as attend Milk Made ice cream parties. Pricing for the service is still being finalised, and Milk Made expects to be able to accommodate about 50 members.

So what kind of ice cream are we talking here? You've guessed it: local and organic. The ingredients are sourced from local farmers' markets, so flavours vary with the seasons. There will generally be five to choose from per month, to be detailed on a menu sent to all members. Examples of flavours on offer include Maple Pancake, Berry-Berry Cobbler and Peanut Butter Brown Sugar, all handmade by the company's founders in their East Village flat. Which is about as (still) made here as it gets.

Website: http://www.milkmadeicecream.com/


Contact: info@milkmadeicecream.com

Black Ravioli With Pumpkin

Black Ravioli With Pumpkin

makes approx 50 ravioli

Ingredients:
3 1/2 cups flour
4 eggs
1 small pumpkin
pinch of cinnamon
pinch of cloves
pinch of nutmeg
4 oz goat cheese
salt and pepper, to taste
squid ink (or black food coloring)
1 stick of butter
egg wash, 1 egg and a little milk

Putting them all together:

1. Preheat your oven to 350 degrees F.

2. Cut the pumpkin in half and clean out the cavity of the pumpkin. Cut side down, bake both pumpkin halves until they are tender and you can poke your knife with very little resistance (approx. 45 minutes).

3. Make the pasta dough by creating a well with the flour and slowly incorporating the eggs and squid ink to form a dough.

4. Knead the dough for 5-7 minutes, cover with plastic wrap and store in the fridge until ready to use.

5. Once the pumpkin has finished cooking, scoop out the flesh and process in the food processor along with the goat cheese and spices. Taste for seasoning and adjust as necessary.

6. In the same sheet tray, spread pumpkin mixture and return to the oven for another 15-20 minutes so that the excess liquid in the pumpkin puree is allowed to evaporate.

7. Refrigerate the mixture until cooled and ready to use.

8. Using a pasta machine, roll out your dough into long sheets and scoop 1/2 tsp of the chilled filling in 1 inch intervals, giving you room to seal the edges. (see photo)

9. Brush a little egg wash around the edges of the filling and cover with another sheet of pasta. Seal the ravioli sheets carefully, making sure no air bubbles get trapped inside.

10. Boil the ravioli for 5-6 minutes, or until pasta is al dente.

11. For the sauce, melt the butter and sage in a small saute pan. Brown the butter carefully, making sure it does not burn.

12. Toss the ravioli in the sauce and enjoy!

note: If you can’t find squid ink or don’t particularly care for it, you can substitute it for black food coloring. If you don’t want or don’t have time to make your own ravioli, store bough

Thank you Tony

Guide to Better Bacon

Stories of Pork Bellies, Hush Puppies, Rock 'n' Roll Music, and Bacon Fat Mayonnaise

Take a trip to Camp Bacon with James Beard award-winner Ari Weinzweig as he guides you on a personal tour of bacon's long and curious history, and brings you right to the smokehouse door of some of his favorite bacon curers in the U.S. "Bacon is so integral to the culinary history of this country. The roots are so deep in our cooking, I think of it as the olive oil of North America."
And that history is often a strange one. You'll learn about how bacon was used to promote matrimonial harmony in medieval England, and you'll meet Andre Williams, one of the countries most colorful blues singers and a big bacon lover. You'll also meet celebrated bacon makers from Wisconsin to Kentucky to Connecticut and learn not only what makes their bacons so full of flavor, but also, just as importantly, what makes one bacon different from the next. Best, the book includes over 42 recipes so you can put your new-found bacon expertise to use in the kitchen right away!

Printed, bound, and warehoused locally, in southeastern Michigan.

Currant's received no compensation from this supplier and endorses the book with no economic benefit.
The book can be purchased directly at http://www.zingermanspress.com/