Send your cardiologist's kids to college

My guess is that they'll have a bunch of first time buyers...



Originally seen in Bruni's Blog:

As reported by ESPN.com, a minor-league Illinois baseball team called the Gateway Grizzlies is planning to unveil what it’s promoting as “Baseball’s Best Burger” at the team’s home season opener in May. The burger’s principal distinction? Krispy Kreme glazed doughnuts stand in for a conventional bun.

It is often said, "don't knock it if you haven't tried it". I think I can safely knock this without ever, ever, ever having to try it.

Bill/SFNM

This is AKA the Luther Burger, named after alleged creator Luther Vandross.

I totally just urped a li'l.

Oh dear lord make it stop.

Back in my college days I was visiting Charlottesville, and after several beverages we went to a local diner, where I ordered a "one-eyed bacon cheese burger" (fried egg), and a "grill's width," 2 crispy creams grilled with ice cream inbetween. Since they arrived at the same time, I sort of ate them together, and it was quite delicious. Not sure where the Grizzlies play, but it might be worth a shot, at least after several beers.
-Will

The Grizzlies are downstate, across the River from St. Louis. I think they're in Sauget or Columbia or somesuch.

There's always:

Krispy Kreme Bread Pudding

2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.


Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding

Bruce, do you use fresh Krispy Kremes or day-old?

LAZ wrote:Bruce, do you use fresh Krispy Kremes or day-old?

I've never made that recipe. I'm not a fan of bread pudding.

post on the exact same topic here made at Thu Mar 16, 2006 9:55 pm. so which of one these will be considered a repost of doom?

LAZ wrote:Bruce, do you use fresh Krispy Kremes or day-old?

How do you tell the difference?

If you've never had a Krispy Kreme fresh off the line, you have not properly experienced the Kreme.

Now there may not be a big difference between "five-minutes-old" and "day-old", but there is a world of difference between "fresh" and "day-old"

Very true; they go from ethereal to "eh" in about a minute.

That recipe was from that show with Paula Deen. You can probably get more info at the Food Network website.

to be quite honest, I don't think fresh kremes have the structural integrity necessary for supporting a bread pudding.

mersmann wrote:If you've never had a Krispy Kreme fresh off the line, you have not properly experienced the Kreme.

Now there may not be a big difference between "five-minutes-old" and "day-old", but there is a world of difference between "fresh" and "day-old"

Well, presumably if "fresh" means less than 5 minutes old, then the recipe would instruct you to have a waiting getaway car idling outside the store so you could get the donuts back to your kitchen in the requisite timeframe. Obviously, though, the recipe does NOT assume "fresh" (in the 5-minutes-or-less sense of the word), because it would be impossible to "cube" a hot Krispy Kreme. As mersmann notes, "structural integrity" would be the problem. The point of my post was that KK donuts are so overladen with shortening that they NEVER really go stale, not in the way that bread for bread pudding has gone stale.

P.S. Not that I thought I had to establish my Krispy Kreme street cred, but for the record, I ate my first Krispy Kreme 20 years ago, and yes, I have had them fresh from the fat. They are mildly better than those that have sat out for a couple of hours, but basically just too gooey for my taste, regardless of age.