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Fast food, as the name suggests, is all about speed and consistency, and for many chains, that means frozen beef. While some fast-food chains use fresh beef as a selling point, frozen patties don ...
This week's recommendations include Jamaican patties from L.A.'s Simply Wholesome, cochinita pibil at an O.C. lucha libre-themed restaurant and Filipino food in Hollywood.
Competing patty producers include Tower Isles Frozen Foods in Bedford-Stuyvesant, which sells more than 100,000 patties a day to supermarkets, convenience stores, delis and pizza shops that bake them on site, and Caribbean Food Delights, which makes 250,000 a day at a factory in Tappan, N.Y. "for sale at major supermarkets and warehouse chains ...
Coco bread stuffed with a beef patty. The beef patty is a product of the long history of Jamaica, mixing an empanada-styled turnover introduced by the Spanish and pasties introduced by Cornish immigrants, turmeric or curry which were introduced by Indian indentured labourers, and cayenne pepper native to Central and South America, [3] which was introduced to the Caribbean by the Arawaks.
In addition to the standard toppings burgers in that range include mustard fried on each meat patty, pickles, grilled onions, and extra spread. The "3×3" (pronounced 3-by-3), the "4×4", or variations of "m" and "c", refer to a burger with a varied amount of meat patties ("m") and slices of cheese ("c").
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So far he has come up with 25–30 distinct blends of burger patties with hundreds of additional variations available. One of the many restaurants that follow this combination is Minetta Tavern, which uses an 80/20 lean meat to fat ratio for their burgers. [14] Pat LaFrieda Meat Purveyors' operations bring in more than $40 million in annual ...
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