Five Guys Burgers!

Five Guys has been showing up in multiple places in Southern California and the first place I've seen/had it was when I went to Washington D.C. 

I was with a native Washington D.C'er and she mentioned it was comparable to In-and-Out Burger.  She also said it was like the East coast version of In-and-Out. 

The French Fries are, and always will be my favorite part of Five Guys.  I like the color and crunchy bits of it. I haven't tried the other seasoning of it but the original is really good. 

 Next, the burger. I got the little Burger, and it's about the size of a normal burger. The one thing that Five Guys excels at, is the size of their food, my Uncle got the normal sized burger, and it's MASSIVE!

In my burger, I got mayo, lettuce, pickles, tomatoes, grilled mushrooms, ketchup, mustard, and A1 sauce.  I was most excited for the A1 sauce and I love the flavor it gave to my burger.

Overall, not the healthiest food place to go to, but it is worth a try if your a big fan of burger places/fast food places. As for the price, it can get expensive depending on what or how much you get.

As for the question if it's better than In-and-Out Burger?
Five Guys wins for the size comparison, however I can't help but prefer In-out-Out Burger over Five Guys.

http://www.fiveguys.com

AMAZING Beef Dish recipe using KETCHUP!!

Our father has made this dish for awhile now, it's kind of a special dish whenever we have some beef to cook.  It's a 'stew' like dish and uses only ketchup!!  Cooking with ketchup is super easy because all you do is simmer it down until it tenderizes the meat and the ketchup combo makes the stew extremely savory!  For this recipe you can use any kind of beef, but it's usually made with short ribs.        

Ingredients:

1.5 lbs of Beef Short Ribs/ OR Beef Stew Meat (for this recipe I used Beef Stew but it's a lot easier with Short Ribs.
1/2 Medium Onion
1 Garlic
Salt and Pepper
Large Bottle of Ketchup (44oz bottle), You will use 3/4 of the bottle of ketchup.
2 tablespoons of oil

Pan of Choice: Wok
Serves: 4-5 people

1. In a large pan add the oil, and sauté the garlic and onion on medium heat until the onions are transparent.  

2. Add a little salt and pepper to taste and add the beef to the pan and create a light sear (till it gets brown).  If you are using short ribs make sure to do both sides, if your using beef stew, browning just two sides of the cube is fine.  


3.  Add the ketchup to the pan until it covers most of the beef. Lower the heat to medium/low heat and simmer the beef and ketchup. 

4.  The ketchup will start to get dark red and evaporate slightly.  Once the ketchup tastes less sweet and more savory then its about done!!

   


yum!!

The Forgotten Onion!! ::tear:: :D

Beef Stew with Roasted Red Peppers and Potatoes!!

Recently, I’ve been enjoying the agitating task creating new dishes for dinner and avoiding cooking chicken every night.  So at my family request, we finally settled on some beef stew.

Ingredients:

2.5 pounds of stew beef

2 tablespoons vegetable oil

2.5 cups water

3 cloves garlic, peeled and chopped

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon pepper

2 tablespoons of 21 seasoning or allspice

Button Mushrooms (any amount is fine, I put about 10 large mushrooms)

4-5 Small Red Potatoes, Diced

1 red pepper

2 tablespoons of flour

Serves 4 Pan of Choice: A Deep Large Pot

Directions

1. Sprinkle salt, pepper, and 1 tablespoon of 21 seasoning on the cubed beef.  Add the oil to a large pot and brown all sides of the beef on high heat.  Place the beef on a plate and let it rest.
2. In the same pot, add the water, chopped garlic, 1 teaspoon of salt and pepper, sugar, and the rest of the 21 seasoning (or allspice). Stir well and place the meat back into the pot. Lower the heat and simmer for 1 1/5 hours.
3. Meanwhile, place the red pepper using tongs on an open flame until it blackens and blisters.  Remove the pepper when it completely blackens and place it into a glass bowl covered with plastic wrap. Let it steam for 20 minutes and it will start to peel.  Remove all the skin and after the process is done, cut  the pepper into large strips.
4. Dice the potatoes into even cubes and slice the mushrooms. 
5. After 1 1/2 hrs, layer the potatoes then the mushrooms and the roasted red peppers.
6. Lightly stir the ingredients and let it simmer for another 35-45 minutes.  Check the stew until the potatoes are fork tender. Grab 1/4 cup of the stew and add the flour. Stir until well combined and add it back to the stew.  Raise heat to high until it starts to boil and the stew begins to thicken 
7. Place over a bed of rice or egg noodles and ENJOY!

The stew was such a nice change to our normal meals.  I find, also seasoning the vegetables every time you add more to a dish really enhances the vegetables.  The roasted peppers gave the stew a bit of spiciness. Pulling from various recipes, I found the dish included traditional ingredients and nontraditional ingredients.  Overall, it came out to be a very comforting and perfect meal for a cold night!