Text 17586, 98 rader
Skriven 2007-07-02 07:18:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Beef Eater's Paradis
============================
On 07-01-07 MARK LEWIS Scribbled to JIM WELLER about Beef Eater's 

ML> JW> But I've only been to McDonalds just 4 times in 4 decades. 
ML> JW> They aren't getting any better with practise. [g]

ML>they have too high an employee turnover rate for there to be any real
ML>practise... think of them like a ball team (of any kind) that has an
ML>entirely new set of players for each and every game they play and
ML>you'll be close to getting it right ;)

ML>you ever go in to get a cheeseburger somewhere and find that there's
ML>only cheese in the bun?? how about a bacon cheeseburger and it's only
ML>a slice of bacon and cheese?? i have... more than once... and at more
ML>than one big name fast food place :(  i even had one place tell me
ML>that they didn't make bacon cheese burgers after 5:00PM because they
ML>didn't cook bacon after then... a week later, they were! ;) ;)

I did have an occasion at a Burger Whop to order their 2/U$3 Whopper 
deal. Got the second bite of bread, lettuce, pickle, tomato and mayo 
into me before I realised that the Whoppers were "hold the meat" instead
of "hold the pickles, hold the lettuce ... Bv)=

Naturally I complained. But, I don't doubt that it has happened  (and is
happening) more times than we know.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Croque Mom-Sieur
 Categories: Pork, Sandwiches, Cheese
      Yield: 4 servings
 
      1 lb Medium asparagus spears *
      2 lg Eggs
    1/4 c  Whole milk
           Coarse salt and pepper
      8 sl (1/2") artisan bread like
           - sweet batard
           Mayonnaise
           Whole-grain brown mustard
     12 oz Deli-sliced ham or smoked
           - turkey
      1 c  Grated regular or cave-aged
           - Gruyere (about 3-4 ounces)
      1 tb Olive oil
      3 tb Unsalted butter or as
           - needed
 
  The asparagus-adverse can substitute avocado and tomato.
  
  Snap or cut off the woody ends of the asparagus spears. Blanch the
  asparagus spears in well-salted water until crisp-tender; cool in an
  ice bath to stop the cooking.
  
  Whisk the eggs, milk, salt and pepper in a shallow dish. Keep the
  slices of bread in pairs as they are sliced from the loaf; then open
  them like a book so each sandwich has matching slices.
  
  Spread mayonnaise and mustard on opposite sides of each sliced bread
  pair. Layer several slices of meat, asparagus spears, sprinkle of salt
  and pepper, and grated cheese on one slice of bread, then top with the
  second slice of bread.
  
  Add the olive oil and butter to a large skillet or griddle over medium
  heat. Carefully dip both sides of each sandwich into the egg mixture.
  Allow a little of the mixture to soak into the bread (like lightly
  dipped French toast). Put the sandwiches cheese-side down in the pan.
  Fry until golden-brown and crispy, then carefully flip the sandwiches
  over and fry until golden-brown. Remove sandwiches from the pan and
  blot off any excess butter with paper towels. Cut in half and serve
  warm.
  
  * Note: Or, use 2 medium tomatoes, thinly sliced, and 1 large ripe
  avocado, lightly mashed, for the asparagus.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 06 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Parenthetical remarks (however relevant) are unnecessary.

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