Text 11679, 89 rader
Skriven 2008-08-07 07:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: COOKING ECHO PICNIC
===========================
-=> GLEN JAMIESON wrote to DAVE DRUM <=-

 DD> The durian this time had a much sharper, much more sulphuric aroma
 DD> than previous durians. It was more an open sewer smell than the more
 DD> familiar diaper pail aroma. I did not partake as I was overstuffed with
 DD> other things and worrying about getting Georgia back where she could
 DD> have a lie down.
 DD> xxCarol brought the (young - short spikes) durian to this year's
 DD> picnic.

 GJ> Was it fully ripe?  Easily split, with soft flesh around the seeds?
 GJ> Who were the lucky people who enjoyed the durian?  Were the seeds also
 GJ> cooked and eaten?  (Hopefully I will read a full report on the picnic
 GJ> tomorrow.)

Ripe enough. The flesh scooped out by the fingers-full. I see from further
reading that Janis is the one who scored the durian at a local Asian store.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blt Burgers
 Categories: Five, Beef, Pork, Breads, Sandwiches
      Yield: 4 servings
 
    1/2 lb Bacon; in 1/2" pieces
  1 1/2 lb Lean ground beef chuck
           Iceberg lettuce
           Sliced tomatoes
      4    Hamburger buns; split,
           - grilled, sliced

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Mayonnaise
           Mustard
           Dill pickles
           Sliced onion
 
  With the exception of beef and cheese, there is no burger
  combination more revered than beef and bacon. We've improved
  on a classic by putting crumbled pieces of cooked bacon in
  the middle of the burger.
  
  Cook bacon in a 12-inch heavy skillet over medium heat,
  stirring occasionally, until crisp, then transfer with a
  slotted spatula to paper towels to drain. Cool to room temp,
  about 5 minutes.
  
  Holding one fourth of beef in your palm, make a depression
  in beef and add one fourth of bacon to depression. Pull beef
  over bacon to enclose completely, then flatten into a 3/4"
  thick patty (4 inches in diameter). Make 3 more patties in
  same manner with remaining beef and bacon.
  
  Prepare grill for direct-heat cooking over med-hot charcoal
  (medium heat for gas).
  
  Season patties on both sides with salt and pepper. Oil grill
  rack, then grill patties, covered only if using a gas grill,
  turning over once, 5 to 8 minutes total for medium-rare.
  
  (Burgers will continue to cook slightly after being removed
  from grill.)
  
  Assemble burgers with buns and accompaniments.
  
  Cooks’ notes: Patties can be formed up to 1 hour ahead and
  chilled, covered. If you aren't able to grill outdoors,
  patties can be sautéed in 3 tablespoons bacon fat remaining
  in skillet (discard remainder) over medium-high heat, turning
  over once, 6 to 8 minutes for medium-rare.
  
  Active time:25 min
  Start to fnish:50 min
  
  Recipe by Alexis Touchet
  
  August 2007 | Gourmet
  
  Serves 4
  
  Meal Master Format by Dave Drum - 29 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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