Text 17592, 86 rader
Skriven 2007-07-02 20:47:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Beef Eater's Paradis
================================
On 07-02-07 DALE SHIPP Scribbled to JIM WELLER about Re: Beef Eater's 

DS> JW> When my sister and I were taking care of mom daily at the
DS> JW> hospital those last two weeks she would go one block to Wendy's
DS> JW> and an hour later I would drive 26 miles over to the next town
DS> JW> to a truck stop for my burger. We both thought the other one
DS> JW> insane. [g] 

DS>  When we lived in England in the early 70's, one of the first
DS>  McDonalds opened up just north of London.   An American neighbor
DS>  drove there on a weekend day (about 80 miles each way) for a
DS>  burger, shake and fries. Then he bought another set to bring home
DS>  to his wife.   I can only imagine what a McDonalds cheeseburger
DS>  would taste like after having cooked in the back of a car for 2
DS>  hours.

Not substantially different than fresh out the pass thru window. The 
"shake" on the other hand .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus With Toasted Breadcrumbs & Chopped Eggs
 Categories: Vegetables, Eggs, Breads
      Yield: 4 servings
 
MMMMM------------------------BREADCRUMBS-----------------------------
  1 1/2 ts Butter
    1/4 c  Very fine breadcrumbs
           -Salt

MMMMM----------------------------EGGS---------------------------------
      2    Eggs
           -Salt & fresh ground pepper
      2 lb Asparagus
    1/3 c  Unsalted butter
      1 tb Chopped fresh tarragon
 
  To make the breadcrumbs, melt the butter in a small skillet over
  moderately low heat. Add the breadcrumbs and stir to coat them well
  with butter. Cook slowly, stirring often, until they are a deep
  golden brown, about 10 minutes. Season with salt and set aside to
  cool and crisp.
  
  Put the eggs in a small saucepan with cold water to cover. Bring to a
  boil, cover and set aside for 7 minutes. Drain and cool under cold
  running water. Peel the eggs and chop fine. Season with salt and
  pepper.
  
  Bring a large pot of salted water to a boil over high heat. Holding an
  asparagus spear in both hands, bend it until it breaks naturally at
  the point at which the spear becomes tough. Discard the tough end.
  Repeat with remaining asparagus. Add the trimmed asparagus to the
  boiling water and cook until just tender, about 4 minutes, depending
  on size.
  
  While the asparagus cooks, melt the butter in a large skillet and add
  the tarragon. Drain the asparagus and add them to the skillet. Season
  with salt and stir to coat them with the seasonings. Transfer the
  asparagus to a large warm serving platter. Top with the breadcrumbs
  and the chopped eggs.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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