Text 23158, 69 rader
Skriven 2007-11-20 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Norfolk
===================
-=> Quoting Dave Drum to Carol Shenkenberger <=-

 DD> "Sailors & Dogs Keep OFF The Grass" signs 

This whole thread amazes me. I grew up near CFB Petawawa, a large
army base and later worked in Grand Centre beside CFB Cold Lake. The
military were very welcome in both places. At the end of the Cold
War town councils in both the US and Canada screamed bloody murder
at the higher levels of government when bases were closed or downsized.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilling Tips By Matt Jacobs
Categories: Info, Groundmeat, Beef
  Servings: 1 text file

           Grilling Tips

For nutjobs like myself, bbq season never ends. To help celebrate,
we'd like to help you learn to grill up the perfect burger. To do
that, we've enlisted the help of Epicurious' burger school.
Grillmasters Steven Raichlen, host of Barbecue University on PBS,
and Chris Schlesinger, coauthor of The Thrill of the Grill and How
To Cook Meat, are ready to walk us through the process. Above all,
you should avoid store-bought meat and get the freshly ground stuff
from a local butcher. Our friends at Epicurious explain that it will
cut back on any excess bacteria, allowing you to safely cook your
burgers medium-rare, but I also think your local butcher will likely
have better quality meat, which should always be your top concern.
Here are a just a few of the points the burger experts have for us:

Any tips on forming the patties? "Cold meat and cold, wet hands,"
says Raichlen. "Chill your hands under cold running water, then work
as gently and quickly as possible so as not to bruise or heat the
meat." Handling the meat delicately prevents the burgers from 
getting too dense and firm, and keeping it cold prevents the fat
from melting, which would also make the burgers tougher.

Both Schlesinger and Raichlen favor thick patties at least one inch
thick so they can develop a seared crust on the outside while still
staying pink on the inside.

What's the best way to cook burgers? Start with a clean, oiled, hot
grill. "First sear them over high heat to develop a crust, then move
them to a cooler part of the grill to cook," says Schlesinger. "And
be sure not to press down on them while cooking  this will only
squeeze out the juices and dry them out." Neither he nor Raichlen
recommends barbecue or steak sauces, which just cover up the flavor
of a perfect burger. "I take a less-is-more approach," says
Raichlen.

In addition to these excellent pointers, Epicurious has links to
some good-looking recipes on the Burger School page. The Ultimate
Hamburger looks like essential reading and some of the international
burgers, like Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise,
sound quite tasty. Here's to some good grilling!

  From: A Hamburger Today At Serious Eats
 
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Cheers

YK Jim


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