Text 17886, 142 rader
Skriven 2007-07-12 08:40:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Beef Eater's Paradis
================================
On 07-05-07 JOAN MACDIARMID Scribbled to DAVE DRUM about Re: Beef 

JM> DS>  When we lived in England in the early 70's, one of the first
JM> DS>  McDonalds opened up just north of London.   An American
JM> DS>  neighbor drove there on a weekend day (about 80 miles each way)
JM> DS>  for a burger, shake and fries. Then he bought another set to
JM> DS>  bring home to his wife.   I can only imagine what a McDonalds
JM> DS>  cheeseburger would taste like after having cooked in the back
JM> DS>  of a car for 2 hours.

JM> DD> Not substantially different than fresh out the pass thru window.
JM> DD> The "shake" on the other hand .....

JM> But it would still be nice and thick! That was
JM> what put me off McD's years ago. I treated myself
JM> to a lunch "out" while working in the lab on
JM> a Saturday during my grad school days. I
JM> took my fish sandwich and shake to a nearby
JM> park to relax a bit in the hot North Carolina
JM> summer sun, and by the time I got halfway
JM> through the shake it was quite warm and still
JM> as thick as when I bought it. "What have I been
JM> eating?! was my horrified thought.

My experience in the burger snatcher business was quite different. We 
had a refrigerated chest in which we stored "shakes". If allowed to get 
warm they melted much like I scream will do. However, I never worked at 
a Mickey D's - and their formulation was, no doubt, different.

JM> In another reply, you mentioned getting a Whopper
JM> as a "hold the meat" version. I had a Hindu
JM> vegetarian friend in grad school who tried
JM> to order exactly that at a Burger King he was
JM> at with a group of non-veg friends. And they
JM> wanted to charge him EXTRA for leaving out the
JM> meat at "Have it your way" Burger King.

"Hold the pickle, hold the lettuce, special orders don't upset us" is 
how the jingle goes. Apparently hold the beefoid puck is a different 
proposition. I, OTOH, being a dedicated carnivore wanted the beefoid 
substance.   Bv)=

My local Hardees is running a special for BOGO thickburgers (the best of 
the fast-food burgers). When I attempted to order their 1/2 lb Sourdough 
Thickburger the shift manager tried to convince we that the BOBO covered 
only their 1/3 lb burgers. We discussed the matter back and forth for a 
bit until an advert for the BOGO deal came on the radio they had playing 
- which said, as a tag line, "even the 2/3 lb Monster Thickburger". I 
got my 2 1/2 pounders. So, Tom and I dined expansively.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Soup With Garlic-Parmesan Crostini
 Categories: Soups, Breads, Cheeses
      Yield: 4 servings
 
MMMMM----------------------------SOUP---------------------------------
      1 tb Olive oil
      1 lg Yellow onion; chopped (about
      2    Cups)
      2 lb Asparagus
      2 c  Chicken broth
      1    Bay leaf
      1 c  Water
    1/2 c  Heavy cream (opt)
           -Coarse salt & pepper

MMMMM--------------------------CROSTINI-------------------------------
      8    Day-old baguette slices;
    1/4    " thick, cut on slight
           -diagonal
      2 ts Extra virgin olive oil
      1 cl Garlic; peeled
      2 tb Grated Parmesan
 
  This soup is good served chilled or warm. If chilled, adjust the
  seasoning just before serving and leave out the cream for best
  texture, or use half-and-half instead. This recipe uses chicken broth
  as the cooking liquid, but you can substitute vegetable broth to make
  it a vegetarian dish. To go vegan, omit the Parmesan from the
  crostini and the cream from the soup.
  
  To prepare the soup, heat the olive oil in a medium-size pot. Add the
  onion and cook over medium heat, stirring occasionally, until soft and
  translucent. Rinse the asparagus spears. Trim bottoms of asparagus
  spears, then cut off the tips on the diagonal — you want them to be
  about 2 inches long. Set the tips aside.
  
  Cut the spears into shorter lengths and add to the onion along with
  the broth, bay leaf and enough water to just cover. Bring to a boil,
  then reduce to a simmer, and cook until the asparagus is very tender,
  about 45-60 minutes. Add water as needed to keep the asparagus
  submerged.
  
  While the asparagus cooks, bring a small pot of well-salted water to a
  boil. Blanch the asparagus tips in the boiling water until
  crisp-tender, removing them while still bright green. Cool the tips
  quickly in ice water, drain and set aside.
  
  Remove the bay leaf from the pot and discard. Remove the asparagus and
  reserve the cooking liquid. Working in batches, puree the asparagus
  spears in a blender with some of the cooking liquid, then pass
  through a strainer; discard fiber. Return the puree to the pot; add
  the asparagus-cooking liquid plus additional broth or water if needed
  to adjust consistency. Reheat.
  
  For the crostini: Preheat oven to 375 degrees. Brush one side of each
  baguette slice with olive oil then rub lightly with the garlic clove.
  Place the slices on a baking sheet and toast in the oven until lightly
  dried with a hint of gold, about 5 minutes. Sprinkle the cheese on the
  crostini, return to the oven and bake until lightly browned, about 2
  minutes longer. Yields 8 crostini.
  
  To serve: Just before serving, stir the optional heavy cream into the
  soup and season with salt and pepper. Ladle into warmed bowls and
  garnish with the reserved asparagus tips and the warm crostini.
  
  Serves 4 as a first course
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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