{"id":13285,"date":"2015-01-02T01:54:48","date_gmt":"2015-01-02T07:54:48","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=13285"},"modified":"2015-01-02T01:54:48","modified_gmt":"2015-01-02T07:54:48","slug":"nathans-frozen-onion-rings","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=13285","title":{"rendered":"Nathans Frozen Onion Rings"},"content":{"rendered":"

\"Nathans<\/a>I have expressed my concerns here about the infiltration of restaurant brands into the grocery aisles on many occasions. While I realize these companies (or their licensees) are trying to \u00a0extend their brand names and develop new sources of revenues, very rarely is the product anywhere near the taste \/ texture of what you will find at the restaurant. Usually a disappointment with very few exceptions.<\/p>\n

Unless you live in a cave, you know about Nathan’s Hot Dog stand at Coney Island in New York City. \u00a0If for no other reason than they are the sponsor of the annual 4th of July hot dog eating contest<\/a> – \u00a0the one hour of the year I can bear to watch ESPN.<\/p>\n

They are the fifth largest seller of packaged weenies in \u00a0US grocery stores, and over the past couple of years, they have extended their brand by manufacturing and distributing snack foods to grocery stores. \u00a0The line includes pickles, condiments, salty snacks<\/a>, and a couple of frozen items, fries and rings. \u00a0I’ve tried a few of these types of products from other brands, including the Steak N Shake<\/a> and Fatburger<\/a> frozen burgers, and Red Robin’s fries<\/a>.<\/p>\n

So tonight it’s Nathan’s frozen rings, there are about 30 in a bag (six servings, it says), and the ingredients are:\u00a0Onions, Wheat Flour, Soybean Oil and\/or Canola Oil, Beer (Water, Malted Barley, Hops, Yeast, Salt), Corn Flour, Modified Corn Starch, Sugar, Salt, Dextrose, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Whey (Milk), Guar Gum, Spice and Coloring, Natural Flavors, Spices, Sorbitol. Contains: Wheat, Milk.<\/em><\/p>\n

The directions call for placing them on a cookie sheet, sprayed with pam, \u00a0baking the frozen rings at 400 for 14-16 minutes, turning once.<\/p>\n

I don’t know how these compare to the rings at the restaurants, I’ve never had them. \u00a0How’s this \u00a0product? \u00a0It had the potential to be great. \u00a0The breading crisped up nicely, which surprised me, and the slices of onions were generous. \u00a0However, over all, I thought they were awful. \u00a0They had \u00a0a distinctively odd taste, which for me, went back and forth between being reminiscent of freezer burn or being fried in old oil.<\/p>\n

Just not appealing.<\/p>\n

(Update, 3 weeks later<\/strong><\/em>). \u00a0I had a half bag left and tried again. \u00a0Ignoring the baking instructions, I had them in the oven with something else at 450 for 22 minutes. \u00a0The results were much more satisfactory this way.<\/p>\n

Fast food generally does a miserable job with onion rings, and Burger King leads the pack of bad rings. \u00a0Are there any good ones? \u00a0I think so. \u00a0I think the Arby’s steakhouse rings<\/a> are pretty good, if they are made when you order them.<\/p>\n

Find a store near you that carries Nathan’s products, or buy them online here.<\/a><\/p>\n

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\"Nathans<\/a>
Unbaked<\/strong><\/figcaption><\/figure>\n
\"Nathans<\/a>
Baked and Plated<\/strong><\/figcaption><\/figure>\n

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Nathans Frozen Onion Rings<\/p>\n

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I have expressed my concerns here about the infiltration of restaurant brands into the grocery aisles on many occasions. While I realize these companies (or their licensees) are trying to \u00a0extend their brand names and develop new sources of revenues, very rarely is the product anywhere near the taste \/ texture of what you will… Continue reading Nathans Frozen Onion Rings<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,13,15,16],"tags":[893,1722,2396],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13285"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13285"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/13285\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13285"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}