exvaxman wrote:Santander, where did you get that picture?
I goofed and showed it to my kid and he just "informed" me that is going to be his first meal when wrestling season is over and weight is not a concern.

That was my entry at this year's LTH picnic (which David Hammond was away for) - quartered sliders with a homemade piperade, and White Castle fries wrapped in jamon serrano and dusted with smoked paprika. I regret I won't be able to make this next tasting, and may the odds be ever in the favor of those participating.

I am making a kind of appetizer out of sliders but nothing that has been mentioned thus far.

By the way does anyone know how much one entire slider weighs without cheese? Research on the internet seems to indicate two ounces. Or in other words does any one know how many slider in a pound? I do not have a kitchen scale.

toria wrote:By the way does anyone know how much one entire slider weighs without cheese? Research on the internet seems to indicate two ounces. Or in other words does any one know how many slider in a pound? I do not have a kitchen scale.

I would recommend buying a 10 pack and stopping by a local deli. Often they are willing to help.

Based on your research it would seem to be 8.

White Castle
3212 W. Addison (at Elston),
Chicago

That is my local White Castle so I have darkened its drive-thru many a time. This may be overly ambitious, but please put me down for a Slider Consomme.

Panther in the Den wrote:Put me down for Biscuits and Slider Gravy.

Did a test run and 'Slider on a Shingle' came to mind.

I came to my senses. WC bao won't be that good, especially if i have to incorporate the bun into it. I've decided to attempt white castle breaded fried chicken.

eating while walking wrote:

White Castle
3212 W. Addison (at Elston),
Chicago

That is my local White Castle so I have darkened its drive-thru many a time. This may be overly ambitious, but please put me down for a Slider Consomme.

Consomme was also on my list of ideas! I am anxious to hear the process you end up using, and to taste this as well.

I came to my senses. WC bao won't be that good, especially if i have to incorporate the bun into it. I've decided to attempt white castle breaded fried chicken.

Interesting. Can you take pictures as you go? I can't even imagine how this would be done.

Depending on how the Slusterd® comes out, sweet or savory, and how much time I have, I may attempt potato bread, cookies or Irish Tea Cake made with pureed fries instead of mashed potatoes.

I think we created a monster. Whose idea was this, anyway?

laikom wrote:I came to my senses. WC bao won't be that good, especially if i have to incorporate the bun into it. I've decided to attempt white castle breaded fried chicken.

Buy a whole chicken in case you want to make the classic White Castle stuffing for the chicken, instead.

Regards,

Hi,

Helen and I are buying our White Castles around noon Saturday.

She will attempt to make the Filipino eggroll call Lumpia.

I am definitely making Sloppy Joes a la White Castle. I am definitely making a second dish, though possibly not the bread stated earlier.

Everyone is having fun, which was the point of this event anyway!

Regards,

Pie Lady wrote:

I came to my senses. WC bao won't be that good, especially if i have to incorporate the bun into it. I've decided to attempt white castle breaded fried chicken.

Interesting. Can you take pictures as you go? I can't even imagine how this would be done.

I'll do my best to take pictures, or enlist Teresa to do so. My hands (and brain) may be quite busy trying to figure out how the heck to make this work!

Cathy2 wrote: Buy a whole chicken in case you want to make the classic White Castle stuffing for the chicken, instead.

Regards,

Perhaps disastrously, I'm not going to be attempting the chicken until the hours right before coming, I want it to be warm and crisp (if that is possible). I won't have any time for a plan-B, should the WC-fried chicken fail, so no stuffing from me. I would be excited to try the WC stuffing, if anyone else without a plan yet wants to do it!!!

Plan C for Laikom: if the breading does not stick as hoped. You could declare it stuffing, then cook the chicken parts on top!

I appologize but I have to back out.
I have a sick relative I need to look after.

Sorry agsain for the late notice

laikom wrote:
Consomme was also on my list of ideas! I am anxious to hear the process you end up using, and to taste this as well.

Crave Case has been procured, the aromatics have been sweated, and now the long simmer has begun. I plan to double strain with cheesecloth and then make an egg white raft. Then if it's still not clear enough - I want it to look like tap water - I'll do the gelatin/freezer trick.

Here's hoping it'll taste better than it looks right now (which is totally disgusting).

eating while walking wrote:

laikom wrote:
Consomme was also on my list of ideas! I am anxious to hear the process you end up using, and to taste this as well.

Crave Case has been procured, the aromatics have been sweated, and now the long simmer has begun. I plan to double strain with cheesecloth and then make an egg white raft. Then if it's still not clear enough - I want it to look like tap water - I'll do the gelatin/freezer trick.

Here's hoping it'll taste better than it looks right now (which is totally disgusting).

Wish I hadn't read this right before bedtime.

eating while walking wrote:

laikom wrote:
Consomme was also on my list of ideas! I am anxious to hear the process you end up using, and to taste this as well.

Crave Case has been procured, the aromatics have been sweated, and now the long simmer has begun. I plan to double strain with cheesecloth and then make an egg white raft. Then if it's still not clear enough - I want it to look like tap water - I'll do the gelatin/freezer trick.

Here's hoping it'll taste better than it looks right now (which is totally disgusting).

I'm curious, if you're following the rule of using the entire burger, are you using all of the buns in there too?

Cathy, what will be done with the food we bring. I can not imagine that it will actually be eaten, maybe tasted. Who will actually eat a cake made out of White Castles? Or anything else for that matter? Of course I might be under estimating the crowd ...thinking most are white castle haters.

I think we should offer some to unsuspecting diners. That should be fun. Kind of like truth or dare, where the truth lies with individual White Castle loyalty.

laikom wrote:
I'm curious, if you're following the rule of using the entire burger, are you using all of the buns in there too?

Oh yes. I'm finding that White Castle buns have a remarkable amount of tensile strength even when wet. I'm guessing they are specially formulated to stand up to steam cooking.

eating while walking wrote:Oh yes. I'm finding that White Castle buns have a remarkable amount of tensile strength even when wet. I'm guessing they are specially formulated to stand up to steam cooking.

Good to know. I just bought four classic sliders and have them on a rack in my refrigerator, drying them out prior to immersing them in warm clear gelative.

toria wrote:Cathy, what will be done with the food we bring. I can not imagine that it will actually be eaten, maybe tasted. Who will actually eat a cake made out of White Castles? Or anything else for that matter? Of course I might be under estimating the crowd ...thinking most are white castle haters.

I'm actually shocked by this question! I, for one, am far from a White Castle hater, and I have faith in this crowd to make a delicious fast food burger even tastier! I plan to show up famished and walk away stuffed.

Now, if we all showed up drunk, I'm sure everything would be consumed, would also make for a more interesting get together.

David Hammond wrote:

eating while walking wrote:Oh yes. I'm finding that White Castle buns have a remarkable amount of tensile strength even when wet. I'm guessing they are specially formulated to stand up to steam cooking.

Good to know. I just bought four classic sliders and have them on a rack in my refrigerator, drying them out prior to immersing them in warm clear gelative.

In regards to the physical and chemical properties of the White Castle bun, you may also want to be careful of drying them out too much, or that they may not rehydrate (though i have no evidence of this). On one visit to white castle I must have gotten some old stale buns. The way in which they dry out is unlike any other bread I've seen. When i squeezed the hard end of the bun, it literally burst into a very fine powder between my finger. During my attempt to get replacement burgers, the management began to argue with me. They insisted that the burgers and buns were fresh, that is until I demonstrated the exploding bun trick for them.

HI,

I plan to eat this food. Toria, if you only want to taste, that's fine, too.

I purposefully timed this event for a low-ebb in their business. I was there last week at the time we would be gathering. There was only one couple eating in the dining area.

The manager I met on my two of three query visits was not there last week. The one who was working last week wore a deadpan face. She wondered how we might behave if there was a crowd there. I promised we would work cooperatively with whatever situation we came upon and not pester the management.

I look forward to White Castle consomee, custard, fried chicken and all the other delicacies we muster up. Maybe someone should bring some Grey Poupon to give us just a bit more class.

See you all soon!

Regards,

laikom wrote:When i squeezed the hard end of the bun, it literally burst into a very fine powder between my finger. During my attempt to get replacement burgers, the management began to argue with me. They insisted that the burgers and buns were fresh, that is until I demonstrated the exploding bun trick for them.

Hilarious.

I'll tell you, this is some vile stuff. I bought the burgers today, but I didn't eat them; I just put them in the car. I had a stop to make. When I got back in the car I thought some hobo had snuck in my vehicle and farted, and then I realized, no, it was just the brown bag of sliders in the back seat. I drove home with back windows open.

Thanks for the tip. I hope I don't have leftovers stanking up my freezer.

From the Culinary Historians largess, I will bring 6-inch paper plates and bowls, plus plastic knives, forks and spoons.

Otherwise, please bring whatever is needed to serve your product.

I will bring my camera and encourage anyone else to do so, too. We will need those images to prove what I wonderful time we had.

At the suggestion of a friend who might stop by, I will make breakfast casserole as my second dish. She made it for an office event and said it was a hit.

Regards,

I am taking pictures as I go. I wish I had taken a photo of the Sliders blended with 1/4 of milk...it was quite a sight. But I have a photo of Final Goo.

I tasted a corner of a slider before I puréed it into oblivion...still nasty. My tastebuds had not betrayed me the first time. Tasted, and smelled, like vomit left in the blue line station at Clark & Lake.

I'm so far rather proud of my concoction thus far. Currently it sits, cooling, in the back of my fridge. What will be extra nice is the texture: there are unidentified little chunks that did not get puréed entirely. Are they onions? Are they bits of beef sinew? Only your colon knows for sure!

I dunno laikom....maybe not too hungry after reading these threads. And I have to kind of agree with David Hammond...White castle is worse than I thought. After picking up my sliders today to prep I decided to eat lunch there and found the sliders tasteless. I have not had a White Castle for years and years....I thought I remember them as oniony beefier tasting than they were. Kinda like the powdered onion soup stuff. The onion rings were also not tasty even in that fast food onion ring taste that is kinda good. Nevertheless I am game and I will plunge on. I will hope to bring a tasty creation.

I don't deny that they are very pungent and have the power to fill a car with a thick scent. I, also, crack a window on the ride home. On that note, I'm quite the fan of funky food and beverage, so it's not a surprise that they're right up my alley.

However, tasteless is not a word that I'd use to describe a WC burger. Since we have been taking a (pseudo) scientific and analytic approach to these burgers, I'd have to disagree with you. Taste, on a basic level is salt, umami, sour, sweet, and bitter. I don't think too much of the last 2 would be welcome in a burger , but from recollection a WC burger has plenty of the first 3 (sour being attributed to the pickle, which i find integral to my WC enjoyment). Did you find it to be lacking in salt, umami, or sour? In relation to full flavor (taste plus aroma), a WC burger would be off the radar, by that measure. Please feel free to elaborate. Isn't this fun??