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best burger now has fries + more

The best burger ever now comes with fries.

Well, it happened.  After all of these years of holding out on the installation of a deep fryer, the owners of the Rock Salt gave in & bought the dam thing!  This is going to be good.  Delicious in fact.

Think of all of those freezing cold, wet soccer players all winter long that can now warm up in our café with a bag of hot, fresh French fries drenched in malt vinegar & bright red ketchup!   It almost seems like French fries have gotten healthier.   It makes one want to say yum.

The word on the restaurant scene is that “ ½ inch, skin on, fresh Kennebecs” are the best choice for fries.  What exactly is a Kennebec potato?

“The Kennebec potato is making quite an imprint on the culinary world… potato-wise. The days of ‘just use any old potato’ for french fries are gone, and finer restaurants are switching over to the Kennebec for a variety of reasons and for many kinds of dishes. Why?   As with all basic food items, the qualities of that particular food are important to how it is cooked by itself and how it is used with other ingredients in recipes. The Kennebec has great potato qualities and, although this strain of potato has been around for over 50 years, it’s just beginning to get its due by being noticed by restauranteurs.    The Kennebec is a large potato, and it looks very pretty with its light tan skin, nice uniform appearance and attractive white fleshy insides. The skin is thin so it peels quickly (and is fine to use even unpeeled), and it’s a nice oval potato so it is more attractive on the plate than some other irregularly-shaped ones.” (http://www.kennebecpotato.com)

So there we have it folks, fresh cut, delicious,  ½ inch, skin on, Kennebec fries.  Come try ‘em & let us know how you like them.

And if that wasn’t enough, we got really inspired by our staff with Frech-Canadian roots and started POUTINE!  The food almost deserves its own cheer leading squad.  “A melange of warm, fresh, hand-cut french fries, topped with cheese curds & smothered in gravy”.    You’ll have to get in onthe debate on whether the cheese curds should traditional go under the fries or on top.

Last but certainly not least, yam fries in all of their popularity made thier way into our hearts and onto our menu.  Chipolte mayo to boot.

The perfect match for those awesome home cut fries is one of our burgers.  My personal favourite is the cranberry chicken burger but we have got options!  Check out the blog post written by Hummingbird, who made this fairly serious accusation, “I have discovered what I think are perhaps the best burgers in all of British Columbia.”  Here is the recipe for our “best burger ever” as declared by our customers.

Beef Burger

Combine:
2 large eggs (beaten)
1/4 cup minced fresh parsley
1/4  cup minced onion (really really small or burgers will fall apart)
1  Tablespoon minced garlic
1 teaspoon salt
1  teaspoon pepper

Then add and mix well:
1 cup bread crumbs
1 kilogram hamburger meat

Form into balls and then press firmly into patties.  Burgers are always best if cooked over a flame.  Be careful to ensure that they are done all the way through but not over done.  When the juice runs clear they are done.