Text 20001, 86 rader
Skriven 2007-09-04 01:06:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: various 76
======================
 -=> On 09-03-07  09:29,  Michael Loo <=-
 -=> spoke to Jim Weller about various 76 <=-

 ML> The condiment tables at the fast food joints in the states
 ML> have pre-packaged ketchup, mustard, relish, salt, and pepper.
 ML> At the indies you might luck out with jalapeno rings, onion
 ML> bits, pickle slices, tomato, lettuce leaves and the like, but
 ML> relatively few places have such, for reasons of hygiene (read:
 ML> fear that someone will contaminate them) as well as cost.
 ML> There is a chain called Fuddrucker's, which is known for its
 ML> condiment bar, but there the burgers cost as much as a small
 ML> steak would elsewhere.


  Five Guy's in Laurel has a push plunger catsup out in the seating area
  where you can serve yourself.  I like that because if I ask for catsup
  on the burger they put too much on.  They used to also have mustard,
  which is Gail's condiment of choice -- but last time I had to go ask
  for it.   We order the burgers with fried onions and nothing else.
  I've yet to see a chain burger place that has tomatoes worth using,
  even though I do like good tomatoes on my burger.

  When the Roy Roger's chain was around, they also made advertising
  point of having a "fixin's bar".    They had decent burgers and decent
  fried chicken -- but are sadly no longer in existence.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Farmer's Fresh Tomato Soup
 Categories: Italian, Soup
      Yield: 6 servings
 
    1/4 c  + 2 tb extra-virgin olive
           -oil
      2 md Onions, coarsely chopped
      3    Cloves garlic, minced
      2    Ribs celery, coarsely
           -chopped
      3 lb Plum tomatoes, washed,
           -stemmed, coarsely chopped
           Salt
      1 pn Sugar (Optional)
      3    Pieces day-old Italian
           -bread, crusts removed
      4 c  Hot meat broth
    1/2 c  Fresh basil leaves, torn in
           -strips
      2 tb Chopped fresh parsley
      2 tb Chopped fresh marjoram
      6 sm Fresh marjoram sprigs for
           -garnish
 
  Heat the oil, onions, garlic and celery in a soup pot over medium- low
  heat, stirring occasionally, until golden (about 20 minutes).  Add the
  tomatoes and salt; cook, partially covered, until the tomatoes are
  softened, about 20 minutes.  If necessary, add a pinch of sugar to
  balance the acidity of the tomatoes.
  
  Put the bread in a small bowl and add 1 cup of hot broth to soften.
  Mash the bread well with a wooden spoon.  Add the softened bread and
  remaining broth to the tomatoes, stirring well to completely dissolve
  the bread. Simmer for about 30 minutes.  Add the herbs during the
  last 5 minutes of cooking.  Pass the soup through the fine blade of a
  food mill or puree in a food processor and strain.
  
  Put the soup back in the soup pot and correct the seasoning.  Simmer
  for 10 minutes.  Ladle into heated soup bowls and pour 1 teaspoon of
  olive oil over each serving.  Garnish with sprigs of fresh marjoram.
  
  Serves 6 to 8.
  
  [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
  0-394-55798-0 ]
  
  Posted by Fred Peters.
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM



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