1 | DHL

June 19th, 2009 at 5:24 am

Bucatini! There is some TAP (thick A** Pasta)

2 | BearSilber

June 19th, 2009 at 5:38 am

Isn't steak naturally going to be beef….why the redundancy? The ambiguity in this product makes me very nervous.

Why use the generic “noodles”? Rather use a lie like “fresh cooked” in the marketing mumbo jumbo. Why not use a descriptive text of pasta, come on BM.

Tsk tsk on the trans-fat. Seriously!!! Contact the FFM guys. The people deserve to know….I mean if KFC can do it…..

The picture is okay to me…I think the beef pieces look good but not the egg noodles and sauce. Reminds me of Beef Stroganoff which I'm not a fan of

I think you're reading that wrong….it's more mush-”room”.

So Han would like the noodles then?

Favorite shape of pasta….well when it's all said and done I've got many….guess it depends on its application. I mean how can anything beat elbow macaroni but that's because it's always with mac & cheese. I like the spiral kind, you know the triple color (yellow-regular, red-tomato & green-spinach) because my Gramma used to make it. I really like lasagna noodles when they're crispy from the oven too. Mmmmm. What about you?

Have a nice vacay bud!

3 | mia

June 19th, 2009 at 5:51 am

Hmm, I like most pasta…..but I gotta say, I like the elbow noodles, fettucine, and angelhair the best, all for different occasions.
Elbow noodles are just fun to eat. Especially with peas. Yes, I AM 5 years old, why do you ask? :p

However, the thing I like even better than the pasta is the red sauce. I'd eat just a big bowl of pasta sauce over a pile of pasta (whoa, alliteration!) anyday!
Yum.

4 | Dan Blomquist

June 19th, 2009 at 7:06 am

My favorite “pasta” would be Couscous. It technically is a pasta I guess, albeit a very simple one. I also like Cellentani; it's perfect for cream sauces and it holds it's texture quite well.

5 | celticheart

June 19th, 2009 at 8:01 am

My dad use to eat that all the time. He is legally blind so that might be why, maybe if you can't see it it's not that bad. It always looked gross to me
My favorite pasta is rotini and mezze penne.

6 | BearSilber

June 19th, 2009 at 12:37 pm

I thought of another….might actually be my all-time favorite…it's a sleeper too, not too many people know it well….orzo!

7 | DHL

June 19th, 2009 at 4:57 pm

I actually thought about putting orzo down and had to look up the wiki to make sure it was a pasta, but my favorite is still Bucatini All'Amatriciana … mmm…

8 | meg

June 19th, 2009 at 7:10 pm

Maybe the mushroom are mushed up into the sauce. It never said “Now with more VISIBLE mushrooms” now did it? Just yanking your chain Great review, thanks.
Let's see, I'm not a big pasta person, prefer rice. Maybe Orzo? reminds me of rice.

9 | JoelSpangler

June 19th, 2009 at 7:45 pm

My favorite pasta is Penne. I don't know what it is, I guess I just prefer the texture, and it's ability to retain the sauce and flavor.

10 | Ryan

June 20th, 2009 at 3:51 am

Anytime I read…”Now with More Mushrooms!” I run in the other direction. Not that I don't appreciate them from time to time, I can't stand when they start to dominate my meal.

11 | BearSilber

June 20th, 2009 at 7:24 am

It's “da bomb!”

12 | Alex

June 20th, 2009 at 4:50 pm

What I don't get is: if the trans fat aren't helping the taste of these things at all, then what's the point? I realize that trans fats are horrible for you, but if the taste is there then once in a while it's something I can just ignore. But it's not like these dishes would lose a whole heck of a lot if they dropped the trans fat–they're usually not very good to begin with!

13 | Market Sub in Dover Delaware - Restaurants in Dover - Restaurants in Dover Delaware

June 20th, 2009 at 8:42 pm

[...] Manhatten Bagel Manor Family Restaurant Market Sub & Steak Blogger Review Of Market Sub & Steak Episode 116: Boston Market Beef Steak & Noodles | Freezer Burns … Although the words beef steak and noodles in this Boston Market Beef Steak & Noodles made my mouth [...]

14 | Juan

June 21st, 2009 at 3:16 pm

Just wanna tell ya greg this week it kinda felt like you jiped us on episodes. Hopefully next week you'll have some more full episodes as well as a Banquet review.

15 | freezerburns

June 21st, 2009 at 5:30 pm

Juan, Sorry you feel that way. The weekly schedule of 2 or 3 full length reviews and 2 one word reviews is actually what the norm was up to about a month ago. If you are a new watcher of Freezerburns you probably got spoiled with the recent trend I had with 5 full lengths a week. Sorry to disappoint!

Now that I have also introduced Fryer Burns to the segment list, you should expect to see only 3 full length reviews a week: Monday, Wednesday, and Friday moving forward.

16 | BearSilber

June 22nd, 2009 at 4:45 am

Wauh, wauh, wauh Juan….Greg does ALL of this without asking for anything in exchange. You should be appreciative that he does even one full review a month. I do think you probably got spoiled when he went on a tear there though

Look around and try to find someone putting out this much content (especially video/not live) on a regular basis…If you know anyone let me know becuase I'd love to watch it too.

I'm sure you mean well, obviously otherwise you wouldn't want more, but it's always a better idea to praise than criticize.

17 | meg

June 22nd, 2009 at 5:32 am

I'm giving Juan here the benefit of the doubt and think he was just kidding. Next time put a after your comment, then it will be clearer.

As for Banquet reviews, you can only do so many of those….otherwise your heart and stomach will rebel

18 | Steven Schwark

June 22nd, 2009 at 9:48 am

Ton-ton meat, that's hilarious…but judging from the box, it looks to be true!

19 | MJ

June 23rd, 2009 at 1:35 am

Bear, i think they used the term “Beef” steak , because there is such a think as pork steak. Its not a redundancy.

As for the crust Greg -check this tasty pic
http://www.cretafarms.com/retail/products/image...

I'm pretty sure the slices are supposed to look like that…I personally find it quite appetizing.

That particular boston market is one of my favorites. You are right about the gravy needing to be thinner though. (Albeit personally I rarely follow directions and nuke everything for 8mins. So mine may lose some of the extra water. After cooking I always ad butter, and follow the meal with a thick slice of wheat bread to hit that leftover gravy)

20 | MJ

June 23rd, 2009 at 1:49 am

http://www.cretafarms.com/retail/products/image...

http://foodphotoblog.com/wp-content/uploads/blo...
Beef with crust.

Its your friend. Dont be afraid of it…

From my personal experience, I bet the total lack of shroomage was poor quality control.

21 | freezerburns

June 23rd, 2009 at 5:09 am

Lets also not forget Tuna Steak, Swordfish Steak, Salmon Steak, and Ton Ton Steak (Which I thought smelled bad…from the outside)

22 | BearSilber

June 23rd, 2009 at 5:16 am

Yes, yes guys I know. I was just saying….

Chalk it up as a “mis”-steak on my part

23 | Sarge

June 28th, 2009 at 5:56 am

Greg is best bud to our tastebuds. I have a Freezerburns sticker on the bumper of my pickup truck now thanks to Mr Ng.

24 | 18DJim

June 28th, 2009 at 11:05 am

Boston Market and Claim Jumper frozen meals on sale for $2 at Kroger here in central Indiana.

25 | ShaneH

June 29th, 2009 at 4:16 pm

Boston market doesn't have a good track record on FreezerBurns. I havn't had them but because of their restaurants you would think they would put out a better product. Someone else mentioned claim jumper and the one or two frozen meals I have had, although plentiful in serving size, didn't impress me much.

26 | ShaneH

June 29th, 2009 at 11:16 pm

Boston market doesn't have a good track record on FreezerBurns. I havn't had them but because of their restaurants you would think they would put out a better product. Someone else mentioned claim jumper and the one or two frozen meals I have had, although plentiful in serving size, didn't impress me much.