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Skriven 2013-08-21 03:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: circling 34
===================
 DD> If Phydeaux were not circling the drain except for some die-hards like
 DD> our merry band of culinary adventurers someone would probably write a
 DD> utility to further add to the messaging overhead to do just that. When

Well, if they'd consulted me in making their standard,
the original messaging overhead would have included
something like that. Anyhow, we've helped stave off
the drain for quite some time now.

 DD> I happen to mention Fido or the cooking echo to people who are
 DD> otherwise computer literate all I get are blank looks and/or comments
 DD> like "Is that like Tweet Her or is it more like Farce Book?"

Idiocy is wasted on the young. 

==

Look familiar?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Springfield Horseshoe Sandwich
 Categories: Sandwiches, Classic, Potatoes, Sauces, Cheese
      Yield: 4 Servings
 
      8 sl Bread; toasted
           Cooked French fries
           Sliced/shaved ham, chicken
           -turkey, cooked ground beef
           -patty, shrimp, etc.

MMMMM---------------------------SAUCE--------------------------------
      2    Egg yolks
    1/2 c  Beer
      2 tb Butter
      3 c  Grated sharp Old English or
           Colby Longhorn Cheese
      1 ts Worcestershire sauce
    1/4 ts Dry mustard
    1/2 ts Salt
           Cayenne pepper
 
  The Springfield Horseshoe Sandwich was created at the
  Leland Hotel in 1928 by Joe Schweska and Steve Tomko. For
  years the only recipe that existed was "a pinch of this
  and a little of that."
  
  It wasn't until a Christmas edition of the State Journal
  Register in 1939 that Chef Schweska finally revealed the
  secret. The name "horseshoe" was derived from the shape
  of the cut of ham used in the original sandwich. The
  French fries represent the nails of the shoe and the
  sizzle platter represents at hot anvil.
  
  The sandwich is made by laying two pieces of toast on a
  pre-heated platter, then placing the meat on the toast,
  covering the entire sandwich with cheese sauce, circling
  the platter with French fries. Add a dash of paprika for
  color and you have created a horseshoe.
  
  As a result of the popularity of the original ham version,
  Chefs Schweska and Tomko produced endless variations
  including ham and egg, all egg, hamburger, ham and chicken
  chicken, bacon, shrimp, turkey, corned beef.
  
  The possibilities are limited only by the chef's
  imagination. While the ingredients can vary from the
  original, all the experts (and there are many of them)
  agree that the key is the sauce.
  
  The secret is a sharp Old English Cheddar or a good Colby
  Longhorn cheese, Worcestershire sauce and Tabasco for the
  adventurous.
  
  The Sauce Is The Thing:
  
  Beat the egg yolk and beer together. Melt the butter and
  cheese over boiling water, stirring in one direction only
  with a wooden spoon.
  
  Add the seasonings. Stirring constantly, add the beer and
  egg mixture a little at a time. Keep the mixture piping
  hot as you stir; but don't let it bubble. Constant
  stirring and the very best cheese will yield a smooth,
  uncurdled mixture.
  
  Note: A smaller sandwich, using only 1 slice of toast, is
  a Ponyshoe.
  
  Makes 4 Sandwiches
  
  MM Format by Dave Drum - 05 April 2004
  
  Uncle Dirty Dave's Kitchen
 
MMMMM 
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