Homemade In-n-Out Animal Fries

We haven’t been to Southern California in a little over 3 months now. That means that the In-n-Out withdrawal, the so-called “out-n-out,” has finally set in. Luckily for us, with AK‘s creativity and SP‘s methodicalness, we have a temporary solution until our next visit West. Or South. Wherever there’s burgers.

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We’ve tried a few different ways of making what we miss most: animal style fries. People like the burgers and all, but for us, it’s all about that extremely saucy, super oniony fry mixture that gets our motors running. There are some serious bummer recipes out there that basically say that Thousand Island dressing is the same thing. They’re wrong. Here’s the closest we’ve come:

THE RECIPE FOR THE SOUSE:

  • 1 cup Hellmann’s Light Mayo
  • 1/2 cup (or a little extra) Ketchup
  • 3 Tbsp sweet pickle relish
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1 tsp cider vinegar

Basically you mix all of it and set it in the fridge for a couple hours for maximum impact. But making it looks a little funny.

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Heinz for the appropriate taste.

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Maaaayo. Maaaaaaaaaaaayo. Daylight come and me wanna make fries.

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SOMEONE BLED ALL OVER OUR MAYO!

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We relish making this sauce.

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You can also add a bit of garlic powder if you want.

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If you went to Kindergarten, you may remember that you get different colors when you mix stuff together.

Ok, so the sauce is made. The next important part is the umyum. This part is even more tricky than mixing the sauce because it requires patience, varying temperatures, and a keen eye. We’ll leave the eyeball part to AK.

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White onion outperforms yellow onion in this mixture.

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Dice. (Yes there’s yellow onion back there that we were going to use for our Sloppy Joes.)

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A tbsp and a half of vegetable oil, and throw in the onions.

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Leave it on super low heat, covered, for 30 minutes. For serious. Just leave it alone. SP STOP OPENING IT TO CHECK ON THEM!

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After that 30 minutes, bring the heat up and stir for about 6-8 minutes. Then throw in 1/4-1/2 cup of water, leaving it on hot, and let the water cook out. This will help loosen any stubborn bits of umyum and help the flavor get a bit smoky.

Ok. Now it’s time to build our animal fries. We may be a bit sacrilegious because we aren’t using cheese, but then again, we can’t source In-n-Out fries either. So this can only be a temporary fix.

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We used some Ore Ida “zesties.” They’re great seasoned fries to make in the oven and really good quality fries no matter the style you get. 

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Get some of the umyums on there.

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DOUSE IN SOUSE!!

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Served tonight alongside some homemade Untidy Josephs.

Please feel free to try the recipe and give us your feedback!

Man it feels good to type up some stuff again. Catch you on the flip-flop?

-SPAK

[FHCx262] National Cheeseburger Day

Deja vu…

IT’S NATIONAL CHEESEBURGER DAY!

Well on Thursday we celebrated double cheeseburger day. Today celebrates the singular. The original. But we aren’t going to do your regular old McDonald’s.

We’re Minnesotans. We believe in the Juicy Lucy. We went to Blue Door Pub.

The Juicy Lucy is a Minnesota invention, where cheese is stuffed into the burger. Techniques vary, and there is dispute regarding what restaurant actually created it. But Blue Door has one of SP‘s favorite burgers, so we had to do it.

Behold, the Merriam Park burger. Burger stuffed with blue cheese, bacon, and garlic, and topped with a red currant jelly.

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STUFF IT INTO DA FACE

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Look at all that good stuff inside.

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Oh, and here’s AK‘s burger, the NeuFrenchy: swiss cheese, prime rib, mushrooms, swiss mornay sauce, and onion jam. Served with au jus!

Horribly unkosher and horribly delicious. It’s like we’ve taken everything we can from the cow and made it tasty together.

Tomorrow is National Butterscotch Pudding Day!

-SPAK

[FHCx259] National Linguine Day/National Creme de Menthe Day/National Double Cheeseburger Day

IT’S NATIONAL LINGUINE DAY, NATIONAL CREME DE MENTHE DAY, AND NATIONAL DOUBLE CHEESEBURGER DAY!

It’s hard to place which of these we would enjoy most. AK definitely would go for the pasta, and SP would certainly like the double serving of meat… We love both.

Linguine is the pasta that you have when you want spaghetti, but slightly flatter. These little tongues are good at carrying sauce which, let’s face it, is the real reason we’re eating pasta to begin with. Well thanks to Buca, which supplied SP with beautiful birthday coupons, we had some linguine on Tuesday and had some leftovers today.

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We built our own with linguine, marinara, mushrooms, artichokes, onions, and poached garlic. With meatballs of course.

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And look at this cute cake they made for SP! (Those aren’t actually noodles)

Alright, palette cleanser time. Let’s have a mint. A menthe.

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Lastly, we took a trip down to SParents (since we haven’t been there in a while) to have some burgers. SPom’s hamburgers are awesome. She has some kind of magic she makes them with, because she uses a 95% lean beef – not traditionally what you’d use for a juicy hamburger – and mixes in pureed… MUSHROOMS! It thickens out the patty and they are super tender. But then she gives SP all the credit because of his grilling skills. Let’s just say that SP is so badass at grilling that he did the whole thing in the rain tonight!

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Rainy burgers!

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Some cheese.

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SP‘s.

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AK made this with some sauteed onions and mushrooms.

Tomorrow is National Guacamole Day and National Cinnamon Raisin Bread Day.

-SPAK

[FHCx225] National Julienne Fries Day

Julie who?

IT’S NATIONAL JULIENNE FRIES DAY!

French Fry lesson time. There’s a lot of different forms of our favorite deep fried potato treat. Thanks to The Nibble, we have this beautiful article. In it, we find some serious wisdom.

The general shape of the french fry is called the “batonnet.” It’s about 0.25″ by 0.25″ by 2-2.5″ while its big brother, the “baton,” is 0.5″ by 0.5″ on the end. Our buddy for today, the Julienne style, which admittedly is used in cutting all sorts of things that aren’t french fries, uses 1/8″ or 3mm – one half each edge length of the batonnet. Nobody knows how the term originates but perhaps after a person with a name like Julienne.

So to honor the french fry, we went French: Barbette in Minneapolis.

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SP‘s “Royale with Cheese” – burger with caramelized onions and brie (yes, brie) with some hollandaise for the fries.

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AK‘s Croque Madame, with that beautiful egg on top.

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J is for Julienne!

We can’t turn down french fries. These were really great. If you’re ever in the Lake Calhoun area, make sure to stop by Barbette!

Tomorrow is National Filet Mignon Day!

-SPAK

[FHCx129] National Coconut Cream Pie Day/National Have a Coke Day/5-8 Day

TODAY IS NATIONAL COCONUT CREAM PIE DAY AND NATIONAL HAVE A COKE DAY AND (UNOFFICIALLY) 5-8 DAY!

We’ll settle this right now. Coconut Cream Pie < Banana Cream Pie. But that doesn’t mean it isn’t great. There really aren’t any pies that aren’t worth having. We love pie. Pie pie pie.

Of all the places to get pie, we wanted to highlight the lovely bakery of Hy-Vee, the grocery store you wish your grocery store could be. It’s a growing chain of employee-owned stores with amazing quality and great ethics. We’re happy that they’ve moved into the Twin Cities!

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Today was also National Have a Coke Day. AK doesn’t like carbonated drinks, but SP is all about that Coke Zero.

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Coke Zero doesn’t taste like Coca Cola classic. But it’s better than Diet Coke.

Lastly, we had to take advantage of today’s date and highlight a local restaurant that is home to a classic Twin Cities tradition. We’re talking about 5-8 (though that’s not the case for those of you in Europe until August) and we’re talking about the 5-8 Club, home of the Juicy Lucy. SPAK took a trip out to get some cheese-stuffed burgers.

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Lucy’s Sunny Side: Stuffed with cream cheese and bacon and topped with a fried egg.

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The Saucy Sally: Stuffed with secret sauce and American cheese, topped with lettuce, onions, and some Thousand Island sauce

SP‘s Sunny Side was a very good burger. Most people avoid cream cheese when it comes to cheesing their burgers because it just seems so different than the norm. However, it toes the line between savory and sweet flavors, which is great to add depth to a burger!

AK says that the Saucy Sally tastes very close to an In-n-Out burger. Something about the special sauce, Thousand Island, and onions made it a bit nostalgic.

So happy 5-8, 5-8 Club!

Tomorrow is National Butterscotch Brownie Day and National Moscato Day.

-SPAK

[FHCx60] National Surf and Turf Day

Happy leap day!

TODAY IS NATIONAL SURF AND TURF DAY!

Apparently there is no real definition on surf and turf. So we took it upon ourselves on this lovely extra Monday to find ourselves something from the surf and something from the turf.

Our journey took us to a local favorite, Red Cow.

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Surf: Fish and Chips. Really tasty.

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Turf: The Royale. Pork belly, Brie, arugula, and tomato jam. One of our favorites.

It wasn’t quite steak ‘n lobster, but it was damn good! The burgers are amazing at Red Cow. Super juicy and cooked to that perfect slight-pink center. With the pork belly and jam mixing with the sweetness of the cheese it’s just… ugh. Awesome.

Tomorrow is National Peanut Butter Lover’s Day (not to be confused with National Peanut Butter Day) and National Fruit Compote Day!

-SPAK