Text 28527, 107 rader
Skriven 2015-06-25 06:29:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Re: McDonalds etc.
==========================
-=> MARK LEWIS wrote to DAVE DRUM <=-

 ML> 24 Jun 15 07:12, you wrote to JIM WELLER:

 JW>>   Subj: Iconic Restaurant

 DD>> 1. Sambo's

 JW>> Deserved to die based on its name alone.

 DD>> Beg to differ -- Sambo's /Sam/Bohnett/ the name was taken
 DD>> from portions of the names of its founders

 JW>> So they claim. But use Google Images to scope out their old mascots
 JW>> and logos though. You'll change your mind.

 DD> I've seen the images - IIRC a little Asian-subcontinent figure in a turban
 DD> and diaper interacting with tigers and elephants. Implications of
 DD> insensitivity to black stereotypes aside - tigers are not found in Africa
 DD> outside of zoos. Elephants, of course, are found in both Asia and Africa.
 DD> And I mislike intensely the "well meaning" efforts of the clueless
 DD> "politically correct" and their knee jerk reactions to their
 DD> mis-perceptions. So, I'll probably not change my mind on that any more
 DD> than I will support the calls for renaming the Washington Redskins NFL
 DD> team or the trashing of the University of Illinois' mascot, Chief
 DD> Illiniwek.

 ML> hear! hear!

Providence save us from mis-guided do-gooders (who often do far more harm than
good). 

 ML> we used to eat at sambo's all the time when i was a kid... pretty
 ML> decent food... the decor fell in with a children's story... so what...
 ML> no big deal... it was a kids story about another place in the world
 ML> that most would likely never see... i certainly never thought there was
 ML> ever anything racial about it and i was raised in the deep south after
 ML> returning from turkey and japan...

I never knew you were a turkey.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Pastrami -- 00
 Categories: Poultry, Herbs, Bbq, Rubs
      Yield: 2 Pounds
 
      2 lb Turkey breast; skinned,
           - boned
      1 tb Coriander seeds
      2 ts Cracked black peppercorns
  1 1/2 tb Coarse (kosher or sea) salt
      2 ts Firm pack dark brown sugar
      2 ts Sweet paprika
  1 1/2 ts Mustard seeds
      1 ts Ground ginger
      3 cl Garlic; minced
 
  At least 1 cup wood chips, soaked for 1 hour in cold water
  to cover and drained.
  
  Rinse the turkey breast under cold running water, then
  drain and blot dry with paper towels. Set aside while you
  prepare the spice rub.
  
  Coarsely crush the coriander seeds and pepper in a spice
  mill or under the edge of a cast-iron skillet. Combine the
  crushed spices in a bowl and whisk in the salt, sugar,
  paprika, mustard seeds, ginger, and garlic. Using your
  fingers, pat the mixture over the entire surface of the
  turkey breast and rub in thoroughly. Wrap the breast in
  plastic wrap or place in a large zip-lock plastic bag and
  let the turkey cure in the refrigerator for 24 hours.
  
  Set up the grill for indirect grilling, place a drip pan
  in the center. If using a charcoal grill, preheat it to
  medium. If using a gas grill, place all the wood chips in
  the smoker box and preheat the grill to high; then, when
  smoke appears, lower the heat to medium.
  
  When ready to cook, if using charcoal, toss the wood chips
  on the coals. Unwrap the turkey and oil the grill grate.
  Place the turkey on the hot grate over the drip pan. Cover
  the grill and cook the turkey until an instant-read
  thermometer inserted in the thickest part of the breast
  registers 180øF/82øC, 1 to 1 1/2 hours. If using charcoal,
  add 10 to 12 fresh coals per side after 1 hour of cooking.
  
  Transfer the turkey pastrami to a rack and cool, then
  refrigerate, covered, until cold. To serve, cut the
  pastrami into thin slices across the grain.
  
  Pretty sure it was in The Barbecue! Bible by Steven
  Raichlen. Which I had bought once upon a time and typed
  this in.
  
  Bill Swisher
  
  MM Format by Dave Drum - 13 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Whoso would be a man must be a nonconformist -- Ralph Waldo Emerson
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