CALGARY — Walking through the Calgary Stampede Midway, there are more than a few options for food of the artery-clogging variety.
But the one that seems to stand out for people, either in disgust or genius, is the new doughnut burger.
Located near the main Lammle’s Western Wear Store, it’s exactly what it sounds like.
A beef burger with all the fixings stuffed between two maple-glazed doughnuts acting as the bun, all for $8.
“It’s dinner and dessert at the same time,” said Heidi Duchow, operator of the doughnut burger stand. “You get the sweet and the salty.
“All the different flavours at the same time.”
Thursday, July 14, 2011
Sweet AND Salty
Fair food:
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11 comments:
Doesn't work for me. Sweet/savory or sweet/salty combinations are not easy, and cannot be done successfully on the basis of brute force.
Sweet n Sour sauce, particularly as the basis for deep fried pork over rice, is a win. Maple syrup is almost prototypical in this environment, serving equally well with bacon at breakfast and fried chicken and waffles at dinner.
But if there's on thing we Americans embrace as a core cuisine function it's burger building. The various approaches to burger, toppings, condiments and buns, along with the occasional quirky add-in a myriad throughout this great land, but to dump it all between a sliced doughnut of all things and walk away with a smirk of satisfaction as if you've done anything other than throw a misshapen rock through the perfect plate glass window of the burger is cheap, thoughtless and an ultimate expression of anarchy over construction...
I think stuff like this is pretty disgusting.
If you're going to add meat + sweet it should =something like this.
The thing I like the best about the item is that salt and sweet are the end of the line for flavours.
Umami's like "Typical."
“It’s dinner and dessert at the same time,” said Heidi Duchow
So, um, what about putting it all through a blender first, then deep frying it? Sheesh, I gotta do everthing round here.
One pound ten for the doughnut burger...
yeah, you seem to be way behind the times for Wisconsin.
Hell, at this point, we have pioneered deep-frying pickles and kool-aid.
J— saved me the trouble. Cheers!
The thing I like the best about the item is that salt and sweet are the end of the line for flavours.
You beat them over the head w/ it & you still have to explain it. Breaks your heart, doesn't it?
Until you guys are deep frying butter, you got no game.
“All the different flavours at the same time.”
Wow, that's almost entirely like broccoli rabe sauteed with garlic, currants, and pine nuts.
Except it's repulsive.
One pound ten for the doughnut burger...
Plenty bottle of Pepto wine.
All them people all dressed up inna white,
For to be at Johnson's bypass op.
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