Text 20606, 86 rader
Skriven 2007-09-23 23:32:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: 5 Guys
==================
 -=> On 09-22-07  22:57,  Dave Drum <=-
 -=> spoke to Michael Loo about 5 Guys <=-

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

  We often go to a Five Guys in Laurel.   The board shows a cup that
  might hold 12 ounces of liquid as a medium order of fries, and perhaps
  a 20 ounce cup as a large order.   However, if you ask for a medium
  order what happens is that the fill the cup, put it in a lunch bag
  size brown paper bag and then dump another full scoop on top.   If you
  ask for two medium fries or a large, guess what you get -- about the
  same thing.

  Their fries are decent, but lately we have also been passing them by
  since they are a bit more than we need or want for lunch.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Leek Soup
 Categories: Soup, Potato
      Yield: 4 Servings
 
      6 c  Water or stock
      6 c  Potatoes, unpeeled and
           Diced
      4 tb Butter, divided
      2 c  Leeks, washed well and
           Thinly sliced
      1 c  Celery, chopped
      1 ts Dried leaf thyme
  1 1/2 ts Dried dill weed
      1 ts Salt
           Black pepper, to taste
      2 tb Unbleached white flour
      1 c  Heavy cream
    1/2 c  Fresh parsley, minced
 
  The first time I made this soup was in the springtime after I went
  gathering wild leeks with my friend's mother, Priscilla.  Priscilla
  knows the woods behind her family farm well and named many of the
  plants and wild edibles as we walked.  The soup that I made later in
  the day was eaten with relish by all.
  
  Cultivated leeks are much larger than the wild variety and typically
  contain much grit and sand in their leaves, so wash them well before
  using.
  In a soup pot, bring the water/stock to a boil.  Add the potatoes
  (Only if you desire white, white soup should you peeled the potatoes
  ~- I don't bother!).  Cover the pot and cook until the potatoes are
  tender, 20 to 25 minutes.  Turn off the heat and puree 3/4 of the
  potatoes in a blender. Pour back into the soup pot.
  
  Meanwhile, in a 10-inch frying pan, melt 2 tablespoons of the butter
  and saute the leeks, celery, thyme, and dill weed until the leeks are
  well coated with butter.  Cover and cook over low heat until the leeks
  are tender, 10 to 15 minutes.  Add to the potatoes along with with
  salt and pepper.
  
  In a same pan in which the leeks were sauteed, melt the remaining 2
  tablespoons of butter and add the flour.  Brown for 1 minute on low
  heat. Whisk in the cream and turn off the heat.  Add the mixture to
  the soup and then add the parsley.  Simmer for 10 to 15 minutes,
  uncovered, and serve.  If you allow the soup to sit before serving,
  you will need to thin with some water or milk.
  
  Makes 8 servings.
  
  Recipe:  "Horn of the Moon Cookbook" by Ginny Callan --  Recipes from
  Vermont's Renowned Vegetarian Restaurant --  Copyright 1987
  Published by Harper and Row, Publishers, New York, New York
  
  From: David Pileggi                   Date: 04-18-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:37:38, 23 Sep 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)