Text 20564, 84 rader
Skriven 2007-09-22 22:57:00 av Dave Drum (1:10/345)
     Kommentar till en text av MICHAEL LOO
Ärende: 5 Guys
==============
On 09-07-07 MICHAEL LOO Scribbled to DALE SHIPP about various 97

ML>The first time I went to Five Guys I very much enjoyed the burger
ML>but didn't care for the fries. Later visits did not even have good
ML>burgers. I am told that there is some variation by franchise, though.

The one at Dulles is pretty good. I had a burger there whilst waiting 
for UE to comb through the gaols and alehouses for a crew to man the 
Springfield flight. Got a funny look when I declined to order the fries, 
though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jamaican Rice And "Peas"
 Categories: Emeril, Classic, Pork, Rice
      Yield: 4 servings
 
      1    Fresh coconut; cracked and
           - meat removed from shell
      4 c  Water
      1 c  Dried red kidney beans,
           - Soaked overnight in 3 cups
           - Water
    1/2 lb Smoked pork hocks, tails, or
           - Other meat for flavoring,
           - Opt
      4 cl Garlic, smashed
      4    Scallions, crushed*
      2    Sprigs fresh thyme
    1/4 ts Ground allspice
      3 ts Salt
      1    Scotch bonnet, halved and
           - seeded
  2 1/2 c  Long grain rice, washed and
           - drained
 
  Break the coconut meat into small chunks with your hands. Add the
  water to a blender, and blend on high speed, adding the coconut
  chunks little by little until the mixture resembles a coarse puree.
  Strain the mixture through a fine sieve and press to extract as much
  liquid as possible. Discard the solids, measure the coconut milk, and
  set aside.
  
  Place the beans, along with the soaking liquid into a large heavy pot
  or dutch oven. Add the pork hock and garlic and bring to a boil over
  high heat. Cover the pot, reduce heat to a simmer, and cook until
  beans are just tender, about 1 hour. Add the coconut milk, scallions,
  thyme, allspice, salt, and pepper and bring to a boil. Stir in the
  rice and, once the mixture has returned to a boil, stir, reduce the
  heat to low, cover and cook for 20 to 30 minutes, or until the rice
  is tender and has absorbed all of the liquid. Allow to sit for 15
  minutes before serving. Remove the thyme sprigs and scotch bonnet
  pepper halves and serve.
  
  **It is traditional to "crush" scallions by placing them on a cutting
  board and lightly tapping them with the handle of a knife. They can
  then be removed before serving but still impart their wonderful
  flavor to the rice and peas.
  
  Yield: 6 to 8 servings
  Prep Time: 20 minutes
  Cook Time: 30 minutes
  
  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E63
  
  MM Format by Dave Drum - 01 May 2002
  
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... POLITICALLY CORRECT: Certified Past-Life Regression Hypnotist -- crackpot

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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