Text 24288, 101 rader
Skriven 2007-12-16 15:22:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Triple Burgers
======================
On 11-16-07 CAROL SHENKENBERGER Scribbled to MICHAEL LOO about 

CS> JW> One very overweight customer was recently seen staggering out of
CS> JW> Wendys after eating a hamburger that was topped off with six
CS> JW> strips of bacon. "I guess it tasted OK, but I think they were a
CS> JW> little stingy on the bacon!" Other customers complained of
CS> JW> triple-burgers not having enough beef.

CS> ML> This shows the lack of touch with reality that the no doubt
CS> ML> anorexic "humor" writer suffers. A burger with six strips of
CS> ML> bacon is not out of line, and a triple at Burger King could
CS> ML> easily not have enough beef.

CS>If it were the 1/8 lb patties, totally agree.  I can even wrap my
CS>mind around it at 1/4 lb patties for the treat every now and again.
CS>I agree, 6 stripsof bacon is NOT absurd.  They normally cut them in
CS>1/2 so you are actually getting 3 strips there.  If i were making a
CS>BLT, I'd use 6 full strips.

The Wendy's and Burger Whop places that I have been to in my town use 
1/4 lb (pre-cooked) patties on their feature sammiches. Both a Wendy's 
Triple and a Burger Snatcher Triple Whopper begin with 12 oz of beef 
patty and build on that. 1 is a meal - two is overload. Three is 
suicidal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Noodles With 5-Spice Shiitake Mushrooms
 Categories: Oriental, Pasta, Wine, Mushrooms
      Yield: 4 servings
 
  2 1/2 c  Water
    1/2 oz Dried shiitake mushrooms
      1 lb Fresh Chinese chow
           - mein-style noodles
    1/3 lb Fresh shiitake mushrooms
      1 tb Butter
      2 tb Vegetable oil
      1 ts 5-spice powder
      2    Shallots; minced
      2 cl Garlic; minced
      2 tb Soy sauce
      1 tb Shaoxing rice wine or dry
           - sherry
      2    Green onions; thin sliced
      1 tb Sesame seeds (opt)
 
  Start bringing a large pot of salted water to a boil. Meanwhile,
  bring 2 1/2 cups water to a boil in a small saucepan. Add the dried
  shiitakes, cover and simmer for 3 minutes. Drain the liquid into a
  bowl, then squeeze the mushrooms over the bowl. Set the mushrooms and
  liquid aside.
  
  Cook the noodles in the large pot of boiling water until tender
  (according to package directions). Drain and rinse under cold running
  water. Drain well.
  
  Remove the caps from the fresh and dried shiitakes and slice them into
  thin strips. Heat the butter and 1 tablespoon oil in a wok or large
  saucepan over medium heat. Add the 5-spice powder and shallots and
  saute, stirring frequently, over medium heat until tender, about 2
  minutes. Add the garlic and saute for 2 minutes.
  
  Increase the heat to medium-high and add both fresh and dry shiitakes
  with 1/2 cup of reserved mushroom-soaking water. Saute, stirring
  frequently, for about 3 minutes, or until the mushrooms are tender.
  Add the soy sauce and rice wine. Increase the heat to high and stir
  for 1 minute. Add the remaining mushroom-soaking water (except the
  last few tablespoons, which might contain dirt particles). Remove the
  mushroom mixture from the pan and set aside.
  
  Add the remaining 1 tablespoon oil to the pan and place over high
  heat. Add the noodles and stir for 1 minute. Add the mushroom mixture
  and green onions. Stir quickly to heat through, then garnish with
  sesame seeds.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

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