Text 37144, 108 rader
Skriven 2010-04-26 06:39:00 av Dave Drum (40211.cooking)
  Kommentar till text 37133 av JIM WELLER (1:123/140)
Ärende: Fast Food Burgers
=========================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 ML> the joints not only survive but
 ML> thrive. Dave the Clean's enthusiasm for the King and many of
 ML> ours' (including mine) for Popeye's shows that we are not
 ML> completely hostile to the fast-food genre.

 JW> In Canada, Harvey's Burger is pretty good; its main claim to fame is
 JW> a huge condiment and topping bar so you can customize your burger.

Sounds a lot like Fuddpuckers' - of which we had an example here in
Spring-A-Leak. They didn't last long though. Most people, me included, couldn't
see paying U$4.50 for a 1/2 lb cheee-burger they had to stand on line for, and
dress out themselves. No matter the selection and quantity of toppings.

Not when one could get a 1/2 lb burger with fries and a drink for about the
same $$$ in a sit down and order from the menu place.

Don't get me wrong - the burgers at Fuddpuckers' were good. But, for me the
insult to my wallet (and thus my intelligence - by inference) led me to seek
other venues. The location is now called "The Pasta House" and is drubbing the
local iteration of Olive Garden pretty soundly.   Bv)=

The nearest locations to me are on the far side of St. Louis, MO and in the
Chicago area. Hardly worth the trip.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoky Ricotta Fritters
 Categories: Cheese, Breads, Appetisers
      Yield: 6 servings

     15 oz Container ricotta cheese
    3/4 c  Fine grated Pecorino Romano
    1/2 c  Coarse grated smoked
           - mozzarella
      3 lg Eggs
           All purpose flour
      1 c  (or more) fine grated
           - Parmesan
           Olive oil (for frying)

  Special equipment: Cheesecloth

  This recipe for a typical Puglian snack comes from
  Donatella's aunt. Keep in mind that the ricotta cheese needs
  to drain overnight.

  Place sieve over medium bowl; line sieve with double layer
  of cheesecloth, leaving long overhang. Place ricotta cheese
  in prepared sieve and wrap cheesecloth around ricotta,
  squeezing gently to release some of liquid from ricotta.
  Cover and refrigerate until ricotta has released most of its
  liquid and cheese is dry enough to form into balls, at least
  24 hours and up to 2 days. Discard drained liquid.

  Line baking sheet with plastic wrap or parchment paper.
  Place drained ricotta cheese in another medium bowl. Mix
  Pecorino Romano cheese and smoked mozzarella into ricotta.
  Season to taste with salt and pepper. Add 1 egg; stir to
  blend. Place flour in small bowl. Whisk remaining 2 eggs in
  another small bowl to blend. Place Parmesan in another small
  bowl. Form ricotta mixture into walnut-size balls (about 1
  packed tablespoonful for each). Working with 1 cheese ball
  at a time, dip into beaten egg, then roll in flour, then
  coat with beaten egg again. Roll cheese ball in Parmesan
  cheese, coating completely. Place on prepared baking sheet.
  Repeat with remaining cheese balls. Chill at least 1 hour.

  DO AHEAD: Can be made 4 hours ahead. Cover and keep chilled.

  Pour enough olive oil into large skillet to reach depth of 1
  1/2 inches. Lean deep-fry thermometer against side of
  skillet with bulb submerged in oil; heat oil to 360øF.

  Working in batches, lower a few cheese balls at a time into
  hot oil and fry until golden, turning occasionally, 30
  seconds to 1 minute. Using slotted spoon, transfer fritters
  to paper towels to drain. Divide among plates and serve hot.

  Ingredient tips: If you can find it, buy a brand of ricotta
  cheese that has a strainer built into the container, which
  eliminates the need for draining. Look for smoked mozzarella
  at some supermarkets and at specialty foods stores.

  by Donatella Arpaia

  Bon Appétit | May 2010
  
  Yield: Makes 6 servings

  MM Format by Dave Drum - 25 April 2010

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... My problem lies in reconciling my gross habits with my net income.
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