Text 541, 102 rader
Skriven 2006-04-18 22:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: McD 532
===============
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> [Makes me wonder, though, if there would be enough demand for
 DS> Mickey D's to allow the customer to specify the type of cheese:
 DS> I know I'd definitely try a cheeseburger with Provolone or Swiss
 DS> at the local Arches.]
 
 JW> They would still have to work on improving the bun and the patty to
 JW> draw me in!

 DS> The quarter-pounder is a minimally acceptable size.  The standard 
 DS> burger patty, though...Yeesh.  I think they were going to call it
 DS> the 16th-pounder but the marketing dudes killed it.

I always thought 1/3 pound made a good patty.

 DS> This is one fairly decent thing McDonald's has going for it: their
 DS> sausage is quite good.

Perhaps I'll try it sometime (I haven't been in McDonald's for over a
decade.)

 DS> Anyway, I was going to make some wiseass crack about McDonald's 
 DS> needing a pretty damn strong magnet to draw you in from the foothills
 DS> of the arctic, but then I discovered that YK is pretty well equipped,
 DS> fast-food-wise, what with McD's, Subway, Quiznos, Pizza Hut, and KFC.

Also A&W and Boston Pizza. They are all less than 15 years old except
KFC. A Taco Time came and went.

 DS> So tell me, how's the pizza up there?

Mediocre. There's an independent, a Greek guy, who makes a good pizza
and will customize it the way I like it (thin crust, slightly browned,
extra sauce, less cheese) but he is retiring this year. Pizza Hut would
be the second best.

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

     Title: Grilled Sausage And Egg Breakfast Sandwiches
Categories: Grill, Sausage, Eggs, Breakfast, Sandwiches
  Servings: 4

      4    cloves finely chopped garlic
      1 lb ground pork 
      1 TB ancho chile powder 
      2 ts chile de arbol 
      2 ts kosher salt 
      1 ts ground coriander 
    1/4 ts ground cloves 
    1/4 ts ground black pepper 
    1/4 ts ground cumin 
      2 TB finely chopped Mexican
           oregano 
      2 TB finely chopped cilantro
           leaves 
           SCRAMBLED EGGS:
     12 lg eggs 
           Salt and freshly ground
           pepper 
      3 TB finely chopped chives 
      3 TB unsalted butter 
           SANDWICHES:
      4    bagels, split 
      4 sl Monterey jack cheese

Sausage: Heat grill to medium. Combine all ingredients in a bowl, being
careful not to overmix. Divide the sausage mixture into 8 (4-ounce)
patties. Grill until cooked completely through, about 4 minutes per
side. 

Eggs: Heat grill to medium. Whisk together eggs, salt, pepper, and
chives in a medium bowl. Melt the butter in a 9-inch cast iron skillet
on the grates of the grill. Add the eggs and stir until soft curds form.
Remove from the heat.

Assemble: Place bagels, cut side down, on the grill and toast until
lightly golden brown, about 45 to 60 seconds. Remove the bagel tops from
the grill. Turn the bagel bottoms over and top each with a slice of
cheese and let melt, about 30 seconds. Top the cheese with a sausage
patty and then divide the eggs among the patties. Top with the bagel
tops, close the cover and just let heat through, about 1 minute. Remove
from heat and serve immediately.

Bobby Flay

From: Ginny Short
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




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