Text 23440, 152 rader
Skriven 2009-04-18 17:28:02 av Michael Loo (1:18/200.0)
  Kommentar till text 23397 av Dave Drum (1:124/311)
Ärende: Celibacy 502
====================
 ML> The result: that year the headmaster (a Benedictine
 ML> monk) ran off with a protestant woman non-clergy.
 DD> As I pointed out to Glen - not all those guys are celibate.

That was the nut of the story, wasn't it.

 -=> Dave Drum said to Dave Sacerdote <=-
 DD> If you run across it Ecco Domani also has a wunnerful Sangiovese di
 DD> Toscanna. They are Chianti ... just not from the Chianti boundaries.

Ecco Domani ("hey, it's tomorrow already") is a Gallo brand,
if you're interested. I've quit boycotting those predatory
folk, just as a practical matter, though. It's easy to avoid
Turning Leaf and Carlo Rossi just on quality considerations,
but Zabaco, Macmurray Ranch, and Martini (among others) offer
some decent wines at reasonable prices. And many restaurants
these days are Gallo exclusives, which is irritating but no l
onger fatal.

 DD> Sangiovese is the grape used in Chianti. And Tuscany borders on the
 DD> Chianti  region defined in the
 DD> appelation restrictions.

Truth, but that doesn't make it Chianti. In fact, the Ecco Domani
Sangiovese isn't even Chiantilike (not necessarily points off -
standard-issue Chianti often tastes as if it had old shoes boiled
in it).

The Ollieburger
cat: seasoning
yield: 1 batch

h - OLLIEBURGER SEASONING
h - DRY INGREDIENTS
1/4 C Sugar
2 Tb Paprika
1/4 ts Turmeric
1/2 ts Onion Powder
1 ts Ground Coriander
1/2 ts Cornstarch
1 Tb Ground Celery Seed
1 Tb Ground Cumin
1 Tb Garlic Powder
2 ts Fennel Seed
1 Tb Crushed Red Pepper
1/2 ts Cayenne Pepper
1 ts Ground Black Pepper
2 Crushed Beef Bouillon Cubes
h - LIQUID INGREDIENTS
6 Tb Lemon Juice
2 Tb Worcestershire sauce
2 Tb Soy Sauce
2 Tb Steak Sauce (A-1)
2 ts Vegetable Oil
2 ts Heinz 57 Sauce
2 ts Cider Vinegar
h - BUN SAUCE
1/4 c Miracle Whip
1/4 c mayonnaise
2 Tb orange French dressing
1/2 ts sweet relish
2 ts dill pickle relish
1 ts sugar
1 ts dried, minced onion
1 ts white vinegar
1 ts ketchup
2 Tb prepared Ollie Seasoning Marinade
1 ts Montreal Steak Seasoning

The World's Greatest Hamburger

For many years, a family restaurant chain, known as Lum's sold an
exceptional 1/3 pound hamburger that was second to none. These
fantastic burgers were also to be found at a Lum's spinoff called
Ollie's Trolleys. Unfortunately, due to the bad management of the
parent company and the repeated selling of the restaurants, the
chain virtually disappeared. There are a few Trolleys around and
a handful of restaurants where you can still purchase this burger.

However, these few remaining businesses have failed to live up to
Ollie's own strict standards of preparation that he personally
drilled into my head and they allow their customers to 'have it
their way'.

So, in honor of Oliver G. Gleichenhaus, I present to you, the one,
and the only Worlds Greatest Hamburger

In a large measuring bowl, add all dry Ingredients together by
hand. DO NOT INHALE MIX as the dust is very overwhelming.

In a separate bowl, mix liquid ingredients together until well
mixed. Carefully add to dry ingredients and slowly mix by hand.
Cover and refrigerate for 2 hr.

For bun sauce, mix all ingredients and refrigerate for 2 hr as well.

When preparing an Ollieburger, place a 1/3 lb burger in prepared
marinade and allow to soak for 15 min.

Place on a 2 sided grill (such as a sandwich grill) and cook until
Medium Rare.

Serve with a slice of Mozzarella cheese on a seeded bun with bun
sauce top and bottom, and a garlic pickle spear.

Potato chips are optional.

AND NOTHING ELSE IS NEEDED.

This is how Ollie wanted it, and this is how I present it to you.

Discard any remaining sauce after the day's preparation.

A little footnote.

This recipe was created using a small sample of a commercially
prepared seasoning mix.

As you may or may not know, commercial mixes are pulverized to
protect any proprietary secrets a company may have. Therefore
these may not be the 100% exact ingredients, as owned by
God-only-knows-who. Also, prior to Lum's buying Ollie's recipe,
there was no written recipe. Ollie tossed together whatever
ingredients he had handy in his chop shop. The commercial
recipe was a collaborative effort between Lum's and their
spice venders,

The creation of the recipe you see today was prepared over
a period of 7 years. I was assisted by the late Rich Loy,
of Lexington, Kentucky. Over that period we painstakingly
made hundreds of batches in order to dissect the secrets
of 'the sauce'.

The final test was made and perfected shortly after Rich
passed on. This last batch was the closest that anyone,
outside of the secret holder, had made in taste and consistency.

Like the late 'Ollie', Rich was a character in his own right.
I miss both, very much.

You will also find that this is a very expensive marinade to
make, unless you maintain a stock of all ingredients. For
those who can still buy it, you know now why it costs you
between $7 and $9 dollars per burger.

Try this recipe, and you'll know why it's worth it!

from ollieburger.wordpress.com


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