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Chomp! Hungry Jacks Thirsty serves food off beaten path

By by jessica rodrigo/jrodrigo@vicad.com
Sept. 26, 2012 at 4:26 a.m.

Hungry Jacks Thirsty has a liverwurst sandwich on the menu that I was compelled to try. I ordered a side of french fries to go with to add some extra texture to the meal.

Jessica's Rating

nFOOD: HHH

nSERVICE: HH

nATMOSPHERE: HH

I hope you enjoy the adjustment of my ratings.

4 stars = Best of the best 3 stars = I recommend it without hesitation2 stars = Good place to visit for something new 1 star = It has a few pluses and few minuses

Don't miss/Sure bets:

If you like sauerkraut, they have a few variations on the class Rueben sandwich. It's your typical Rueben, but with shaved turkey added to it. It hit the spot. I'm a huge fan, and was proud to say I finished it all in one sitting.

Details:

Address: 1209 E Airline Road, VictoriaPhone: 361-578-6322Hours: 11 a.m.-10:30 p.m. Monday-Thursday, 11 a.m.-10 p.m. Friday-Saturday

It's not often that I get a chance to eat something off the beaten path. There's always the burgers or Frito pies, but sometimes, I have a chance to try something not many others would venture off to try. Hungry Jacks Thirsty has a wide range of sandwiches from your French dip to your BLTs. When I was feeling a little adventurous, I decided to try the liverwurst sandwich.

Having spent a lot of time serving at restaurants and working with food, I will always seek advice from the people behind the counter. After all, shouldn't they know what they are serving.

So, I asked Carol, the wonderfully helpful person behind the counter at Hungry Jacks, what she thought of the liverwurst. She said she liked it and then asked me how I wanted it. That's when I told her I wanted it exactly how she eats it.

"I get mine with yellow mustard," she said.

"Bah! Do I have to get yellow mustard? Do you have brown mustard?" I asked.

She offered spicy mustard in lieu, and I said, "Oh, that sounds good." I also ordered French fries, so I could add some extra texture to the meal. If you've had liverwurst before, you know what I mean.

I was eating lunch with Kat Duncan, the new photo/video editor at the Advocate, who had spent the last five days driving from Utica, N.Y., to Victoria. I'm sure she was pretty hungry, which is why I brought her to Hungry Jack's, they have so much to choose from, and they're quick. She ordered the grilled chicken plate, which came with a salad and a baked potato and bread.

Most of the vertical blinds were pulled shut making the restaurant dark in some areas. We navigated our way through the maze of chairs and tables and found a place by the windows facing Airline Road.We sat down and had just gotten comfortable when our waitress arrived with a tray of four Styrofoam cups. She set my iced tea and Kat's water on the table and was off to deliver the other drinks. She returned with a tray full of salads and gave one to Kat and almost gave one to me until I remembered I didn't order one.

When our food arrived, we both perked up in our seats and were ready to eat. My sandwich came with a huge pile of French fries and was on untoasted, sourdough bread. It was cut in half and pinned with toothpicks adorned with little green olives.

I've never ordered liverwurst at a restaurant before, but I used to inhale the little fold-over sandwiches my mom would make for me when I was younger. It was always the liverwurst out of the can, which came wrapped in brown and white paper and had a little red devil dancing on it.

I was the only one who would eat that stuff, neither my brother or sister were fans and I can remember my mom coming home from the commissary telling me she bought me some liverwurst "because I know you like it."

It had been at least seven or eight years since I'd last eaten liverwurst, out of the can - all together, really - but I can still remember the taste. There is such a distinct smell and taste to it, that I can smell it and taste it just thinking about it. For those who don't know, liverwurst is exactly what it sounds like. It's liver - from calves or pork - that is cooked and formed into a sausage.

Whoever made my sandwich had a heavy hand with the spicy mustard. The yellow condiment came oozing out between the bread and liverwurst with each bite and I found myself using the fries to spread or take off the excess mustard. The liverwurst was tasty, much lighter than I remembered it, but it was also cut from a sausage rather than spread from the contents of the Underwood brand liverwurst that came in a can.

Together, with the spicy mustard and untoasted bread, it made for a dull texture with no crunch to it. Next time, I might ask for toasted bread.

The spicy mustard burned my lips and was a little too much for my non-mustard palate (I'm typically a mayo girl). Carol suggested I get the mustard on the side next time, so I can spread it myself.

Listed on the menu, right next to the liverwurst, was a bologna sandwich. I grew up with all those weird meat products that most people nowadays won't venture to try: bologna, Spam, Vienna sausage, liverwurst, etc.

I look forward to trying the bologna next time. Thanks for your suggestions, Carol. Are you a fan of the bologna?

Jessica Rodrigo is looking for a hearty dinner. Know a new place we've never Chomp'd? Give me a heads up at jrodrigo@vicad.com or tweet me @eatseatseats.

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