DOUBLEDOWN, back off Baconator

• May 9, 2010

• #41

Chainsaw

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I don't know exactly what "Bama" is, I've seen that white gravy on an American dinner special. I don't know their recipe though. You guys make the best biscuits, different than are rye bread. We make our bread like card board! Ha,ha.

For Mac and cheese you basically start with a (edit: Bechamel)French white sauce, Melted butter, mixed with flour till thick, and incorporate milk till you get the proper thickness. To turn it into Mac and cheese just melt in your favorite cheese, Brick, cheddar et-cetera. You can make a nice Nacho dip too by using Process cheese and cheddar.

 

• May 9, 2010

• #42

Puzzicato

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I don't see how anything with pieces of sausage in it can possibly be bad! Although I made some biscuits with sausage gravy a while back when I was on a Southern American food kick and it was pretty horrible. Somehow, I can make scones but not biscuits, which makes no sense at all.

 

• May 9, 2010

• #43

Diamondback

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Chainsaw, 'Bama = Alabama.

Puzzicato, you might check out FoodNetwork.com and see if Alton Brown has a recipe for 'em.

 

• May 10, 2010

• #44

Puzzicato

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Diamondback said:

Chainsaw, 'Bama = Alabama.

Puzzicato, you might check out FoodNetwork.com and see if Alton Brown has a recipe for 'em.

Click to expand...

I will do that! Thanks!

 

• May 11, 2010

• #45

Diamondback

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The reason I specifically mention Alton Brown, as opposed to any other chef, is the combination of Geeky Food Science expert knowing the science of flavor and Southern Good Ol' Boy having been raised on the stuff. If Paula Deen, Sunny Anderson or The Neelys have recipes on Food Network's site, they might all be viable options too as additional Southern-cooking experts.

 

• May 11, 2010

• #46

Puzzicato

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Well, I followed Paula Deen's lead for making red velvet cake, and she didn't steer me wrong! Thank you for the advice.

 

• May 13, 2010

• #47

1961MJS

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Hi again

I ordered the grilled double down on Wednesday Night at the KFC on West 21st Street in Wichita KS (for those of you close by). The breaded one was great, the grilled one was almost "sooty" like it was grilled and "smoked" by dipping it in wood ash. O.K., that's a SLIGHT exaggeration. It had a bit of a lighter fluid taste to it.

Stick with the breaded version.

Later

 

• May 13, 2010

• #48

Paisley

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Man Doubles Down and Lives to Tell about It

Concerned about the nutritional content of the doubledown or the state of your arteries? You might appreciate this:

http://www.fathead-movie.com/index.php/2010/04/12/i-doubled-down-and-lived-to-tell/

 

• Jun 20, 2010

• #49

Chainsaw

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Aw come on honey. Deep fried goooood!!!!

 

• Jun 20, 2010

• #50

Mav

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California

Tried a double down last week. Not bad, but dry. Requires a dipping sauce- equal parts mayo and melted Velveeta would be about right, I think.

Good "white" (country) gravy, BTW, is pretty easy. Rendered grease from your favorite meat (in my case bacon but my wife uses sausage), make a roux with flour, then thin out slowly with cream. Season with salt and a ton of black pepper. Good on everything except Chinese food.
Actually, that's just an assumption- it might be good on Chinese food.

 

• Jun 20, 2010

• #51

Chainsaw

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Cooled bacon grease with chopped garlic is supposed to be fantastic. Makes me want to go to Mennonite country and get some real bacon.

 

• Jun 20, 2010

• #52

Diamondback

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Oh, I did finally try a Double Down--with any other cheese substituted for the pepperjack, and selection of something reasonably healthy as a combo side, and LOTS OF NAPKINS, it ain't too bad.

 

• Jun 20, 2010

• #53

DerMann

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Texas

Well, I bit the bullet and tried one a while back. At first, I thought they were going to be wildly expensive, but at just over $6 it was not bad at all.

Blimey, just holding the thing in your hands is a task. Its greasy, flaky, and hot. The first bite was intense. The taste of chicken with a hint of cheese and bacon (and I guess whatever the heck Colonel's sauce is) just exploding in your mouth.

My thoughts regarding this sandwich post-consumption:

It's delicious, so delicious, in fact, that you cannot eat another one ever. Worth the try, but don't expect to eat another one ever again.

 

• Jun 21, 2010

• #54

Ace Rimmer

One of the Regulars

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Philadelphia, PA

DerMann said:

It's delicious, so delicious, in fact, that you cannot eat another one ever. Worth the try, but don't expect to eat another one ever again.

Click to expand...

I recently tried the Double Down about three weeks ago. I agree with the last sentence, but only because I was a bit underwhelmed by the sandwich. I guess I was expecting more of the good ol' breading on the chicken patties. [huh] Oh well, I still go there for the popcorn chicken and biscuits.

 

• Jun 23, 2010

• #55

Undertow

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I was excited to try this decadent mess one night and purchased one.



Unfortunately, the sandwich was merely ho-hum in flavor and not very filling. It wasn't as salty as I expected, neither was it as robust in flavor. I was still hungry afterwards and ended up purchasing a chicken sandwich from McDonald's next door.

If this were $2 a pop, no big deal, but for $6 I'll gladly settle for an entire value meal. [huh]