Text 17894, 104 rader
Skriven 2007-07-12 09:53:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Hot Dogs
================
On 07-08-07 DAVE SACERDOTE Scribbled to MICHAEL LOO about HOW TO GET A 

DS>DS> I used to really love Nathan's hot dogs, but they must have done
DS>DS> something to the recipe, because they are pretty damn awful now.

DS>ML> There must have been some shenanigans, but I would have 
DS>ML> guessed corporate beancounting (maybe using garlic extract
DS>ML> instead of real garlic) rather than an actual recipe change.
DS>ML> My friend Ella Lou noted that her local grocery (in Arkansas)
DS>ML> put Nathan's dogs on deep discount, then stopped carrying them,
DS>ML> then started offering them again at a grossly inflated price
DS>ML> (which she pays). This all happened about 1 1/2 to 2 years ago.

DS>It may well be corporate beancounting, but it's deeper than garden-
DS>variety beancounting.  The flavor of the dogs themselves have changed
DS>quite noticeably, and they are an order of magnitude saltier than
DS>they were.  Really salty.  Nautical saltiness.

DS>Interestingly, the exact same thing happened here with grocery sales
DS>of Nathan's - many of the stores here ran BOGO or even BOG2 sales
DS>on them, then they went on clearance, then they were gone for a few
DS>months...then they were back (though not at any higher prices than
DS>Sabrett's or other (perceived) "premium" hot dog.)

If they are available at your local - I recommend Hebrew National and/or 
David Berg. Wonderful hot dogs.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb With Coffee-Tomato Sauce
 Categories: Lamb, Sauces
      Yield: 2 servings
 
      1 lb Boneless lamb sirloin
           Coarse salt & fresh pepper
      2 tb Chopped shallots
      2 cl Garlic; peeled and crushed
      1 tb Olive oil
    1/2 c  Dry, fruity red wine
      1 c  Beef or chicken broth
    1/4 c  Espresso or very strong
           - coffee
      1    Sprig of rosemary
      1 tb Tomato paste
    1/2 ts Sugar
      4 tb Unsalted butter, in pcs
           Chopped parsley for garnish
           - (opt)
           Julienned sun-dried tomatoes
           - in oil (opt)
 
  Any type of lamb, even a lamb burger patty, goes well with this sauce.
  Serve with roasted or mashed potatoes and a vegetable like eggplant,
  snap peas or sauteed greens.
  
  Season the lamb with salt and pepper, then grill or pan-fry until done
  to your liking. Set aside.
  
  Meanwhile, cook the shallots and garlic in the oil in a small
  nonreactive saucepan over medium heat until translucent. Add the wine,
  bring to a simmer and cook until reduced by half. Add the broth,
  espresso and rosemary and continue to simmer until reduced by half.
  Taste occasionally and remove the rosemary when you can taste a hint
  of it in the sauce. Strain the sauce and discard the solids. Stir in
  the tomato paste, then add sugar as needed to balance the flavors.
  
  The sauce may be made in advance to this point and refrigerated. If
  you pan-fry the lamb, use the sauce (before the butter is added) to
  deglaze the pan after the lamb is removed. This will add more flavor
  to the sauce.
  
  Bring the sauce back to a simmer if it has been refrigerated. Remove
  from the heat, then whisk in the butter piece by piece just before
  serving. Taste and adjust the seasoning.
  
  Spoon the sauce around the lamb and garnish, if desired, with parsley
  and/or sun-dried tomatoes. (If your wine has a tart red-fruit
  character, the sweet sun-dried tomato garnish is particularly nice.)
  
  Serves 2 or 3
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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