Text 2029, 106 rader
Skriven 2008-02-08 23:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: burpers 823
===================
 DD> If anyone needs to borrow some "imperfections" I have a nice supply.
 DD> At a  good price, too.
 ML> How much will you pay me to take some off your hands?
 DD> Errrrrmmmmm .... that was an offer to sell, or donate.
 
Oh. No deal.

 DD> I usually substitute linguine for the superhighway-wide fettucine. I
 DD> think it's because when I see noodles that wide I think chicken and ...
 DD> or STROGANOV!!!

For someone who can't do much dairy, I sure do love the taste
of cream. Used to be a sucker for stroganov/stroganoff of
almost any description (sour cream and onions being one of the
great great combos of all time) Except, perhaps, see below.

==

 ML> I made Famous Pounders for me and my brother: he ate his as though
 ML> he'd not eaten for a week. He gave me the ultimate compliment: that
 ML> they were like his mother's, not like restaurant burgers.
 DD> Next time you visit I will take you to my pick for the best hamburger
 DD> in the area - Jungle Jim's. His are hand formed at time of order, done
 DD> on the grill, etc.

So. I get decent beef - not having ready access to the Cuise now,
preground -, hand-form it at time of stomach growl, do it on a
griddle or frypan, so. I might have a modest preference for flame-
kissed, but if I can get good burger for $2 a pound, done my way,
rare, why not.

 ML> When was the last time you had HoJo's rings? I haven't seen
 ML> them in quite a while. They were the first rings I ever ate
 ML> (at Hot Shoppes, back in the late '50s).

I'll clarify here. Hot Shoppes were a competitor of HoJo's,
but the rings were about the same (as were the burgers, except
the Hot Shoppes Mighty Mo was a little nicer than the HoJo's
HoJo). Hot Shoppes went on to become the Marriott Corporation,
while HoJo's ...

 DD> Been ... Godfrey Daniel - 20 years or more. Last time I visited one of
 DD> the dwindling supply of HoJo restaurants in the US.
 DD> When they built a HoJo motel here I had hopes that a HoJo restaurant
 DD> would accompany it. Instead we got a revolving door assortment of
 DD> cutesy macho-bar saloon operators who went tits-up in varying lengths
 DD> of time - none over six months.

I used to use a HoJo motel in Vegas: one of the few places I
used to take a shower before bed to get clean and another shower
after getting up in the morning to get clean.

 ML> Five Guys do make a decent burger, but I'd call them relatively
 ML> good rather than absolutely excellent. What really turns me off
 ML> are the French fries.
 DD> The shock was finding such a good burger in an Airport venue. I didn't
 DD> have the fries so I won't comment on that.

There's some competition for an increasingly captive clientele
in the airports, what with the 2 hours before your flight
recommendation, so you can get semi-respectable food at a lot
of them. At Seattle I had fresh oysters but could have had
grilled salmon or rosemary-scented marcona almonds and black
lentils with Niman Ranch bacon; at San Fran, roast duck; at
Boston, mussels in white wine and clam chowder. And at DCA,
both Fuddrucker's and Five Guys (different terminals, but
there is an airside shuttlebus between them), which have
very similar, i.e., okay overcooked, burgers.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Mushrooms Stroganoff
 Categories: Main dish
      Yield: 2 servings

      1    Onion; finely chopped
      1    Garlic clove; crushed
     25 g  Butter
           -OR sunflower margarine
    225 g  Small button mushrooms
           -- finely sliced
      1 ts Moutarde de Meaux (1-2 tsp)
    100 g  Thick set yogurt
           Salt

  Based on a classic Stroganoff recipe, this version loses the wine (and
  of course the beef!), and makes a delightful dish with mushrooms,
  garlic, grainy mustard and thick yogurt. Serve it warm, on a bed of
  rice, with a side salad.

  Soften the onions and garlic in the butter or sunflower margarine until
  translucent - about 10 minutes. Add the mushrooms and stir until they
  are beginning to cook through but are not too soft. Strain off most of
  the juices, reserving 2 tbs. Stir in the mustard and salt to taste and
  mix thoroughly. Mix the reserved cooking juices into the yogurt, and
  stir into the mushrooms. Heat through and serve warm.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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