Text 39071, 81 rader
Skriven 2010-06-17 08:53:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: JASKASS SANDWICHES 00617
================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> German sandwiches...
 
 GJ> the good, gambling Earl would have his cook horse-whipped
 GJ> Two slices of bread and a slice of meat; that is all.
 JW> 
 JW> That would disqualify the Dagwood too.

Perhaps, but not by as much.  After all, the word has been verbalised
in English to be generally understood as to confine between two
surfaces.  At least the Dagwood conforms to that description in that
it has bread top and bottom.  In fact, the Earl of Sandwich may have
been filled with admiration for Mr Bumstead's creation.  The idea of
an "open sandwich", however, is a contradiction of terms.
 
 GJ> This simple invention was corrupted, first by the Danes
 JW> Not corrupted, merely transmogrified.

If they had used another name for their creation they could be
forgiven, but by calling it an open sandwich, the best that could be
said of them is that they may have been merely ignorant of the true
meaning and derivation of the word.

 JW> Title: Greek-American Lamb Gyros
 JW> Categories: Greek, Sandwiches, Lamb, Groundmeat, Beef

Not much Greek about that.

 JW> Unlike Greek gyros, which are usually made with whole pieces of
 JW> thinly-sliced marinated pork skewered in a large stack on the
 JW> rotisserie before being cooked and shaved, Greek-American gyros are

Usually lamb, but can be pork or goat or beef.

 JW> made with a large, sausage-like cone of seasoned minced lamb and
 JW> beef.

 JW> 1. Combine lamb, salt, pepper, and oregano in medium bowl. Mix with
 JW> hands until homogeneous. Cover and refrigerate at least 1 hour or up
 JW> to over night. Meanwhile, place yogurt in fine-mesh strainer set
 JW> over small bowl. Allow to drain in refrigerator for 1 hour. Adjust
 JW> oven rack to middle position and preheat oven to 300 F. Place cold
 JW> mixture in bowl of food processor with onion, garlic, and bacon.
 JW> Process until smooth puree is formed, about 1 minute total, scraping
 JW> down sides with rubber spatula as necessary.

 JW> 2. Line rimmed baking sheet with aluminum foil. With moist hands,
 JW> form meat mixture into rectangle about 1 1/2 inches high, 8-inches
 JW> long, and 5-inches wide. Bake until center of loaf reads 155 F on an
 JW> instant read thermometer, about 30 minutes. Allow loaf to rest at
 JW> room temperature for fifteen minutes (or refrigerate for up to a
 JW> week—see note)

 JW> 3. Meanwhile, make sauce. Combine strained yogurt, mayonnaise,
 JW> garlic, lemon juice, and parsley and stir to combine. Season to
 JW> taste with salt. Refrigerate, covered, until ready to use.

 JW> 4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches
 JW> from broiler element) and preheat broiler. Slice loaf crosswise into
 JW> 1/8th to 1/4-inch strips (each strip should be about 5-inches long
 JW> and 1 1/2 inches wide). Lay strips on rimmed baking sheet lined with
 JW> aluminum foil and broil until edges are brown and crispy, about 2
 JW> minutes. Tent with aluminum foil. Warm bread by placing on rimmed
 JW> baking sheet and broiling until soft and pliant, about 45 seconds
 JW> per side.

 JW> 5. Spread 1/4 cup of sauce over each piece of bread. Divide meat
 JW> evenly between sandwiches. Top as desired, wrap with foil, and
 JW> serve.

What a lot of work, as compared with a real gyro!

 JW> ... Just slap a bunch of seasoned protein into an envelope of carbs.

That's more like it!

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)