Text 34774, 89 rader
Skriven 2016-01-02 06:49:39 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: contradictions? 733
===============================
-=> NANCY BACKUS wrote to DALE SHIPP <=-

 DD>> Naaaaaahhhhh ... but, you got to like acerbic cheeses. And as a
 DD>> combination bacon and bleu cheese is a favourite. Especially bleu
 DD>> cheese on a half-pound crispy bacon burger cooked no more than medium
 DD>> rare (for the beef).

 DS> I like bleu cheese.  Bleu cheese dressing is one of our favorites.
 DS> BUT, the one time I tried a bleu cheese hamburger I found it decidedly
 DS> not very good.  Don't know why that distinction, but it is true.  I
 DS> tried it once and never again.

 NB> Blue cheese and bacon make a better combination with hamburger than
 NB> blue cheese alone... One of the premade specialty burgers at Wegmans is
 NB> blue cheese... we found it too bland unless we added bacon atop it...
 NB> :)

Another vote for bacon with blue cheese.

 NB> Wendy's Black and Blue sandwich (a once-in-a while offering) has the
 NB> bleu cheese dressing on the hamburger, and also a good serving of
 NB> bacon...  :)

If they ever advert that around here they'll have my business as long as it's 
available. I've not seen it, though. One of the things I like about Wendy's is 
the availability of a "baked" potato in lieu of fries.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Luby's Stuffed Baked Potato
 Categories: Potatoes, Pork, Vegetables, Cheese, Dairy
      Yield: 8 Servings
 
      4 md Baking potatoes
           Oil
      6 sl Bacon; crisp cooked, crumble
    1/4 c  Sour cream
      2 tb Butter
      2 tb Green onions w/tops; thin
           - sliced
      1 ts Salt
    1/2 ts White pepper
      4 oz American cheese; shredded
 
  Preheat the oven to 350øF/175øC.
  
  Scrub the potatoes and let dry. Lightly coat the potatoes
  with oil and place in a shallow baking pan.
  
  In the preheated oven, bake the potatoes for 1 hour or
  until tender.
  
  Remove the potatoes from the oven. Cut each in half
  lengthwise. Using a large spoon, scope out the insides
  of the potatoes, leaving a 1/3" shell. In a large bowl,
  combine the insides of the potatoes, the bacon, sour
  cream, butter/margarine, green onions, salt, and white
  pepper. Mash together with a hand-held potato masher
  until the mixture is smooth.
  
  Spoon the mixture into the potato shells. Place the
  stuffed shells in a shallow baking pan and cover with
  aluminum foil.
  
  In the preheated oven, bake the stuffed shells for 20
  to 25 minutes or until hot.
  
  Remove the foil. Sprinkle with the cheese, Continue to
  bake for 2 minutes or until the cheese melts.
  
  Makes 8 servings.
  
  TIP: Store potatoes in a cool, dark, well ventilated
  place. The skins of potatoes which are exposed to light
  for too long will turn green and develop a bitter flavor.
  Do not store uncooked potatoes in the refrigerator.
  
  Recipe: "Luby's Cafeteria 50th Anniversary Recipe
  Collection" (Luby's Cafeterias, Inc., $9.95)
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I want a job in fast food. Something involving French fries.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)