Text 13801, 126 rader
Skriven 2014-05-31 23:19:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13758 av Janis Kracht (1:261/38)
Ärende: Re: Fatties
===================
 -=> On 05-31-14  01:46,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Fatties <=-

 > That sounds and looks like what the smoking meat forum calls a fattie.
 > In fact they have an entire sub forum devoted to talking about them,
 > with pictures.
 > www.smokingmeatforums.com/f/175/fatties

 JK> This was very good... we enjoyed it.  The link you sent has 
 JK> some interesting ideas as well :)

 JK> ===Somewhat Healthy Burgers===
 JK> 1 lb. hamburger
 JK> 1/2 carrot minced
 JK> 1 stick celery minced
 JK> 1/4 cup bread crumbs
 JK> 1 clove garlic

 JK> Mix all ingredients, form 5 patties. Sprinkle liberally 
 JK> with garlic salt and pepper. Saute 3 minutes on each side. 
 JK> Top with cheese, serve with 1 piece of bacon crumbled on 
 JK> top.
 JK> ===

Personally, I prefer my burgers to be just meat, and to be at least 1/4
pound if not more.  I recently saw a TV ad for Duke's Mayo that
suggested adding their mayo to the meat mixture before shaping into
patties.  I'm not sure about that either.

OTOH, what you posted might be a decent meatloaf :-}}
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHUPE DE CAMARONES (SHRIMP SOUP WITH CORN)
 Categories: _ethnic, Soups, Seafood, .mag
      Yield: 4 Servings
 
  1 1/2 lb Raw jumbo shrimp; in their
           Shells, (about 11 to 15 per
           Pound.
    1/4 c  Olive oil
      1 c  Onions; coarsely chopped
      1 lb Heads, bones and trimmings
           Of any firm white fish
    1/2 ts Garlic; finely chopped
      1 lg Tomato; peeled, seeded and
           Coarsely chopped (see salsa
           Cruda), or substitute 1/2
           Cup drained, canned, Italian
           Plum tomatoes
      1 ts Hot red or green chili;
           Finely chopped, fresh,
           Stemmed, deribbed & seeded
    1/2 ts Dried oregano
      2 ts Salt
    1/4 ts Black pepper, freshly ground
      2 qt Water
      2 lg Potatoes (about 1 pound),
           Peeled and cut into 1 inch
           Cubes
      4    Potatoes; peeled and cut in
           Half lengthwise
    1/2 c  Rice; raw, long grained
      1 lb Green peas; freshly shelled
           Or substitute 1 cup (frozen)
           Thoroughly defrosted peas
      2    Corn, ears; shucked and cut
           Crosswise into thirds
      3    Eggs
      1 c  Milk
      2 tb Fresh parsley; finely
           Chopped
 
    Shell the shrimp and devein them by making a shallow incision down
  the back with a small, sharp knife, then lifting out the black or
  white intestinal vein with the tip of the knife.  Set the shells
  aside.
    In a 5 quart, flameproof casserole, heat the oil over moderate heat
  until a light haze forms above it.  Add the onions, shrimp shells,
  fish trimmings and garlic, lower the heat to moderate, and cook,
  stirring constantly, for 6 minutes, or until the onions are
  transparent but not brown and the shells are pink.  Stir in the
  tomato, chili, oregano, salt and pepper, and cook for about 3
  minutes, stirring frequently. Add the water and diced potatoes, and
  mix thoroughly. Then cover the casserole, reduce the heat or low, and
  simmer for 30 minutes, or until the potatoes are soft.  Pour the
  entire contents of the casserole into a serve set in a large bowl,
  and force the ingredients through with the back of a large spoon.
  Discard the shells and any pulp remaining in the sieve.  Return the
  pureed mixture to the casserole, bring it to a boil, and add the
  potato halves and the rice. Cover, reduce the heat to low, and simmer
  for 25 minutes, or until the potato halves are almost tender, then
  add the peas and corn, and simmer, covered, for 5 minutes longer.
  Drop in the shrimp and cook for 5 minutes, or until they are firm to
  the touch and pink. Meanwhile, beat the eggs in a small bowl until
  they are well blended, then slowly pour them into the stew, stirring
  constantly, until they coagulate into shreds. Pour in the milk and
  simmer only long enough to heat it through.  Taste for seasoning.
  Sprinkle the stew with parsley and serve at once.
  
    NOTE: Because there is a good deal of broth in this soup, it is best
  served in soup bowls.
  
  2 of 108
  
  Time/Life 'Foods of the World', Recipes: Latin American Cooking
  
  Earl Cravens earl.cravens@mgmtsys.com
  
  Recipe posted by: Earl Cravens
 
MMMMM


 JK> Take care,
 JK> Janis

 JK> -!- BBBS/Li6 v4.10 Dada-1
 JK>  ! Origin: Prism bbs (1:261/38)



... Shipwrecked on Hesperus in Columbia, Maryland. 23:11:31, 31 May 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)