I scarfed the preceding image from the website below [Scott is referring to this site, I removed the link]. Awesome sight. Some sad news, Nick's on main street will now be closed after 8:00 PM. Why I have no idea, that is when most of their business comes in, so be advised.
Nick's offers the best food in the entire world. It's specialty is a garbage plate. The atmosphere at the REAL Nick's is awesome. Especially around two or three in the morning. To see some images of the place and a picture of a cheeseburger plate go to following awesome website. Seeing the plate and not being able to eat one is somewhat painful.
I remember the first time I was at Nick's, about the third night I was in Rochester after I transferred to the Uof R. I was sitting there thinking about what I got myself into and this drug dealer pulled out a gun and pointed it at this other guy. Not to many people seemed to care. I then asked if you guys come here alot. Boy, did I have alot to learn. Another funny one is when my friend passed out in a plate and woke up with mac stuck to his hair.
The founder of Nick's, Nick Tahou recently died and I would like to give my condolences to the family. Fortunately I got Nick to sign a plate for me not to long ago. It is probably the finest food I have ever had.
Now saying that, several years ago I sacrificed a plate to do an analysis on it at the lab I used to work. I did total fat, protein, moisture and weight. Unfortunately I lost the protein numbers but I do remember that the burgers were highest (duh), but the surprising thing is that the bread had a significant amount in it. Making the bread the healthiest thing (another duh). I used standard methods for the fat analysis.
Here it is:
| Total Wt (g) | % Moisture | Total fat (g) | % Fat | |
| Burger | 103.7 | 54.5 | 21.56 | 38.30 |
| Mac | 242.66 | 51.2 | 47.34 | 38.07 |
| Taters | 151.53 | 56.3 | 23.55 | 27.60 |
| Bread | 89.57 | 27.0 | 0.57 | 0.67 |
| Total |
|
------- |
|
15.8 |
*For novelty purposes only.
As you can see the bread is low in moisture content and I think that is the secret of Nick's bread. When it dries out ,it is the same size as it was before and it never molds.
Be advised that the %Fat numbers are calculated using the dried weight. If anything, the total fat in grams here is less than the actual total because some grease was lost in the grinding (which was very interesting).
I recommend everybody try some freeze dried Nick's. It is awesome. I still have some left somewhere if anybody wants some. It's only a couple years old.
This was a take home plate and they are always larger than the plates at Nick's. The total fat is high but comparing it to a fast food burger, pound per pound, it is about the same. I do not want this to deter anybody from eating Nick's, there is nothing like it.
When you do go, say Hi to Jimmy because he seems to always be there and get the cheeseburger plate with double sauce. Mmmm.
Me and my friend Jim have been working on a Nick's recipe for making your own plate. Here is what you need for your homemade nick's plate:
1) 90% lean preformed beef patties and some white cheese. Also need mustard (spiced) and onions if you like them.
2) Cut up about 2 cups of potatoes and cook them is a pan with oil and add a little worseshire sauce and some paprika. Cook them until half done then finish them off by deep frying them in a pan until they are crispy on the outside.
3) Cook some elbow macaroni and add mayonnaise. Add sliced carrots and a little mustard.
4) Here is the recipe for the sauce:
| 1/2 lb ground beef (75% lean) |
| 1/4 tsp chili powder |
| 1/4 tsp cayenne pepper |
| 1/2 tsp paprika |
| 1/2 tsp black pepper |
| 1/4 tsp salt |
| dash of thyme and cinnamon |
| 1 tbsp chopped onions |
| 1 1/4 cups water |
Cook 1 1/2 hours covered, then 1 1/2 hours uncovered.
Then you just put the mac down first then the taters, add the burgers and dump the sauce on top. Hmmm. Not as good as the real thing but good enough to tide you over until you drive to Rochester and get a real plate. Enjoy