All Things Considered > General Discussion--Food Related

Bacon Weave Tacos and Big Burgers

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jdmessner:
I am starting to make plans for the Gargantuan Big Mac. Has anyone attempted to recreate the "special" sauce? The easiest thing to do would be to just use 1000 Island dressing, but I think I will try a couple different recipes to see what I can come up with.

This is going to be my round. They are both supposed to be based on the actual ingredients of Mac Sauce by someone in the know:

Recipe 1 Big Mac Sauce
1 cup Mayo
¼ cup Sweet Relish
1 tsp. white vinegar
1 teaspoon Onion Powder,
1 tsp garlic powder,
1 ¼ tsp Paprika
1/8 tsp white pepper
2 TBSP Dusseldorf Ground Mustard

Recipe 2 Mac Sauce
½ cup Mayo
2 TBS Sweet Relish
½ Tbsp white vinegar
½ teaspoon Onion Powder, garlic powder, Paprika
½ TBSP Yellow Mustard



This is the latest plan for building the burger:

Bottom Bun: 20" Pizza with pickles and onion
10 lb. Burger
3 lb. Slice of American Cheese
Special Sauce
2.5 lbs. Bacon
Lettuce
Top Bun: 20" Pizza with Pepperoni and tomato

Repeat and stack on top.

jdmessner:
As it gets closer to the burger day on May 19, I think everything is good to go. I still have not tried making any Mac Sauce yet, but I do not think that will be a big deal. The only problem is, there is too much time between the practice run and the actual event. This means my mind is able to wander down some crazy rabbit holes. The other day, out of the blue, and without warning it hit me: A big burger needs a side order of extra large fries.

There are several videos on YouTube that show people making large fries using mashed potatoes. Some worked out better than others. I consulted with Larry about whether or not his latke recipe would work. He thought the mush would be too thin to fry in strips.

After pondering on that for a bit, I came up with an alternative that I may try. Instead of grating potatoes, I will substitute instant potatoes. This will give me control over the consistancy of the mush. If I make the fries approximately 18" in length, I can fry them in my cast iron frying pan. However, if I wanted to bake them, instead of frying them, I could make them even longer.

I did recieve word from the engineering department (my wife Sally), that if the large large fries work out, she would design a fry box to put them in. I love the engineering department!

jdmessner:
Starting the extra large fries experiment. I decided to modify Larry's latke recipe and see what happens.

I used 1 box of instant potatoes (13.75 ounces), rather than grated potatoes. I do think it will give me a better shot at hitting the right consistency for the mixture. I also used 1 egg, 1/4 cup bread crumbs (to try and absorb moisture and help as a binding agent), and just under six cups of boiling water.

The French fry is about 18 inches long, which is what I was shooting for. It's in the freezer overnight. We will see how it fries up tomorrow.

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urnmor:
WOW

pmillen:
This is soooo inventive.  I'm super interested in the final photographs.  (Not that I'll ever attempt to duplicate your work.)

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