Text 11087, 121 rader
Skriven 2008-07-26 13:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: fancy burgers 651
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> But hamburgers and cheeseburgers have invaded the city,

 ML> Face it, they're an enormously palatable way of making a meal
 ML> out of tougher cuts of meat and using not a whole lot of energy
 ML> (stews really do take a lot of cooking). Why should we be
 ML> surprised that the French recognize this?
                           
But what took them so long? National pride? Arrogance? Americans
have known of the glory of ground beef on a bun for well over a
century and the rest of the world followed suit.

 ML> Fresh thyme, that's nice but would make
 ML> the experience so much less burgerlike.
              
Then how about dried crumbled thyme mixed into the meat along with
salt, pepper and just a touch of garlic powder?

 JW> substituting a shrimp and squid
 JW> patty for the beef burger he served in cooler weather.

 ML> That sounds okay, worth reporting on, but not a burger!

Burger buns make a nice foundation for all sorts of sandwiches. This
morning we had a bacon burger brunch buffet: BLTS with baby spring
greens, bacon and Fruiliano with green jalapeno relish and onions
and various combinations and permutations thereof. They were happily
received by all and sundry in attendance.

 JW> burgers topped with slabs of foie gras of almost equal size.

 ML> I'm constantly amused by these guys making the world's most
 ML> expensive burgers, throwing around truffles and foie gras and
 ML> fancy wine and crystal and and and. It's missing the point of
 ML> burgers. Though someday I must try a burger with foie gras
 ML> standing in for cheese.

It would probably be delicious but hardly plebian any longer.

 JW> Parisians don't really understand about drinking a milkshake with
 JW> the burger. They order it as dessert.

 ML> Silly people, the best dessert after a burger is another
 ML> burger.

I tend to agree with both ideas. Milkshakes make a better dessert
than main course go with and a second burger is also a great
concept.

Another great way to deal with ground beef:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: SATE DAGING LEMBU - BEEF SATAY
Categories: Starters, Beef, Malaysia
  Servings: 4

   500 g  Beef mince
     1    Onions; diced
     2    Garlic cloves; crushed
     1    Ginger root, 5cm; grated
     1 ts Blachan; grilled
     1    Onions- spring; sl finely
     1 ts Cumin- ground
     1 ts Turmeric- ground
     1 ts Cardamom- ground
     1 ts Cloves- ground
     1 ts Chilli powder
   1/2 c  Peanuts; roasted/chopped
   1/2 bn Cilantro roots; chop fine
     1    Eggs; beaten
          Salt
          Black pepper; ground fresh
    16    Skewers- wooden; soaked
          MARINADE:
   1/4 c  Soy sauce
     4 tb Sugar- brown
     1 c  Tamarind water
     2 tb Sesame oil

Rectangular boxes of hot coals surrounded him. Amidst the smoke the
hands worked, turning one skewer, dabbing a little marinade on
another, while still other hands seemed to appear simultaneously
offering sticks of glistening satay to yet another drooling
customer. I couldn't help thinking of those garish posters depicting
the Indian god Siva in the dance of perpetual motion, tridents &
conch shells flailing in each of his eight hands.

Combine all the ingredients for the meat patties in a large bowl &
mix with your hands till everything is well incorporated. Mould the
mixture around each skewer, making sausage shapes about 2cm thick.
Brush with a little oil. Cook on a BBQ, in a char-grill pan or under
an overhead grill, turning the skewers a little at a time till all
sides are well cooked, about 4-5 minutes.

Brush with the marinade, return to the grill for 20 seconds each
side & serve immediately.

MARINADE: Bring the soy sauce & sugar to the boil. Reduce heat to a
simmer, add the tamarind extract ^ continue cooking till mixture
thickens, remove from the heat, stir in the sesame oil & set aside.

NOTE: If your prefer the peanut sauce that accompanies most satay,
us bumbu sate.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM



Cheers

YK Jim


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