Text 31632, 92 rader
Skriven 2009-11-30 22:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: earrings
================
-=> Quoting Janis Kracht to Jim Weller <=-

 > Hippies are just ancient history and colourful folklore.

 JK> My son-in-law wears one as well.. he was concerned what
 JK> our reaction would be when he got it done.. my daughter said to him,
 JK> 'Worried? be real, this is MY parents'

When my stepdaughter got a tattoo years ago (she was 15 at the time)
her Dad made a big fuss about it but I was cool. (It's small and
discrete and in an intimate location so I have never seen it.)

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

     Title: Lamb Burger By Michael Psilakis
Categories: sandwiches, lamb, groundmeat
  Servings: 4

      2    (1/4-inch-thick) slices
           Spanish or sweet onion
           Blended oil (90% canola, 10%
           EVOO), as needed
           Kosher salt and cracked
           black pepper
      7 oz ground lamb
      3 oz ground pork
      1 TB Dijon mustard
    1/2 ts ground coriander
      1 TB finely chopped parsley 
      1 TB finely chopped dill
      1    scallion, green part only,
           finely chopped
    1/2 ts ground cumin
    1/2 ts ground fennel
           About 2 ounces pork caul
           fat
      2    kaiser rolls or sesame buns,
           or the roll or bread of your
           choice,
           brushed with olive oil and
           toasted
           Htipiti (recipe follows) or
           lemon wedges and
           extra-virgin olive oil

1. Brush the onion slices with a little oil and season with kosher
salt and pepper. On a hot grill pan or cast-iron skillet, grill
until tender. Separate the onion into rings and chop fine.

2. In a bowl, combine the chopped grilled onion, lamb, pork,
mustard, coriander, parsley, dill, and scallion. Season liberally
with kosher salt and pepper. With clean hands, combine the mixture
evenly and divide in half.

3. Place a 4- to 5-inch ring mold on a clean work surface (if one
side is wider, place the wider side down). Lay a piece of caul fat
over the top with a few inches overhanging all around. Place half
the lamb mixture in the center and press down to form a thick,
flattened disk. Wrap the overhanging caul fat up and over the top,
overlapping a bit but trimming off extra bits and pieces. Smooth the
caul fat so that it is flat to the surface. Repeat to make the
second burger, and place them on a piece of parchment. Cover with
another piece of parchment and refrigerate for a couple of hours if
not using immediately.

4. Preheat a charcoal or gas grill, ridged cast-iron grill pan, or
cast-iron skillet, until hot. Brush the burgers lightly with olive
oil and season with kosher salt and pepper. Place the side with the
caul fat down first, grill, and turn over until firm and char-marked
on both sides, to your desired doneness. Transfer to the bun of your
choice and top with a spoonful of Htipiti (or drizzle with some
lemon juice and extra-virgin olive oil). Serve with french fries
(optional).

Adapted from How to Roast a Lamb by Michael Psilakis.


  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... "Don't Panic !" - "What else is there to do !!?!"

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