Text 24283, 44 rader
Skriven 2007-12-19 00:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Can'ts! 575
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 BM> I don't get smoked chicken or turkey, because I can't tell the
 BM> difference between them and smoked ham.  However, that fact makes them
 BM> acceptable substitutes for those who don't eat pork.

I might get them if they're cheap. But in general I can tell the
difference and usually prefer pig parts (though turkey ham had some
weird appeal for me).

 BM> I think it's BK that has Angusburger--not worth it to me, because it's
 BM> seasoned, like a Swedish meatball flattened into a burger.  How can I
 BM> tell whether it's better tasting meat than a plain burger?

I can tell you that Certified Angus is of decent quality:
the superiority I found marked in marginal cuts (shoulder clod
and chuck eye and so on) that are reasonably tender but that in
regular beef cattle don't do so well roasted or broiled. On the
whole I wouldn't see a big difference in burger meat. I think
the different style at BK must be to convince the public that
there is a reason for buying the more expensive product, whereas
if it were just the same type of presentation with more costly
ingredients, most people wouldn't be able to tell the difference.

TOUCINHO-DO-CEU (Bacon from Heaven)
cat: Portugese, dessert
sserves: 6 to 8

3 1/3 c sugar
1 c water
1 lb shelled almonds, blanched, finely ground,
- or 1 lb can almond puree
6 egg yolks

Put the sugar and water in a saucepan and boil until
the syrup sticks to a spoon. Remove from heat and cool
slightly. Add the almonds and the egg yolks. Stir over
low heat until slightly thickened. Put in a buttered 9"
pie pan and bake in preheated slow oven (325 F) for
45 minutes or until firm.

www.RecipeCottage.com

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