Text 20100, 117 rader
Skriven 2009-01-26 22:59:10 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: VARIOUS BEASTS 49 90126
===============================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Greetings, Hap,

 -> I happily go for years between eating hamburgers.  I agree that the
 -> taste of the combination of bread roll, meat patty, lettuce, cheese and
 -> onions isn't bad, and is even better after adding the fried egg and
 -> slice of beetroot, but it is a messy thing to eat, having to be
 -> squashed down to fit into my mouth, then the juices dribbling down into
 -> my beard as I try to bite it. Using a knife and fork, like most people
 -> attempt to do in a restaurant, is awkward, and it then tends to
 -> disintegrate into pieces of its component parts.
 -> 
 HN> Perhaps I should have stated more 
 HN> clearly that I was speaking from my own
 HN> personal perspective. I can't address Ozzie
 HN> perceptions as I ain't one (grin). I don't put
 HN> beetroot or fried eggs on my burgers, I've 
 HN> had em with both, but prefer the burger
 HN> prepared "my way". Mustard, cheese
 HN> (a sharp cheddar or a good swiss is
 HN> best) lettuce,onion,  tomato, bacon (optional),
 HN> and mayo (optional). From there you can
 HN> expand to blue cheese, french fried crispy
 HN> onions, sliced jalapenos, sprouts, or 
 HN> whatever you can imagine.
 
 ->  HN> From the White Castle belly bombs to
 ->  HN> the fancy mega bux kobe (style) waygu
 ->  HN> teryaki blue cheese with pepperjack
 ->  HN> yada yada burger..it still comes to
 ->  HN> some sort of spiritual meal that 
 ->  HN> everyone can feel is their own. 
 -> 
 -> I suppose if that is what you have grown up with...
 ->
 HN> My point exactly! For ME a burger is an ideal
 HN> comfort food, touching all the right culinary,
 HN> spiritual, physical, and emotional buttons to 
 HN> make ME happy.
 
 -> A pie floater is an Adelaide peculiarity, now only available in two
 -> pie-carts, parked in the city.  Other Australians come to see
 -> Adelaideans eating them.  Hardly a "national dish" earning the degree
 -> of adulation and respect that hamburgers receive in USA!
 ->
 HN> Ok so pie floaters aren't as endemic in OZ
 HN> as burgers are here....is there a dish in OZ
 HN> that is as universal as the burger is here?
 
Hamburgers and pizzas are universal in Australia, also, thanks to
McDonald, Hungry Jack (alias Burger King), Pizza Hut and other US-based
big names.  On today, Australia Day, the only purely Australian snack
food which comes to mind is the Vegemite Sandwich - the school lunch of
my youth - made with white bread and butter, but even Vegemite is owned
by Kraft Foods...

The most widely eaten main meal dish here would be the Sunday Roast,
which most commonly would be lamb.  Traditionally served with mint
sauce, or flavoured with rosemary, these days the Continental influence
has been to insert slivers of garlic into the meat.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROAST LAMB WITH BAKED VEGETABLES
 Categories: Mains, Lamb, Roasts
      Yield: 1 servings
 
           ; ROAST
      2 kg Lamb leg
      1 tb Sea salt
      1 tb Sp- lemon pepper
    1/4 c  Oil
      2    Garlic cloves; crushed
           Sp- black pepper, ground
    400 g  Pumpkin; peel/slice thick
    400 g  Potatoes; slice thick
    400 g  Parsnips; slice thick
    400 g  Carrots; slice thick
           ; BASTE
    1/2 c  W- red wine
    1/4 c  Balsamic
    1/4 c  Olive oil
           ; GRAVY
      1 c  W- red wine
    1/2 c  Balsamic
    1/2 c  Water
      2 tb Sugar- brown
 
  BASTE: Combine all ingredients in a small bowl.
  
  ROAST: Heat oven to 220^C. Rub lamb all over with sea salt & lemon
  pepper. Place in an oiled oven dish & cook for 30 minutes. Reduce
  temperature to 180^C. Spoon 2tb of baste over the lamb. Continue to
  cook for up to 2 hours, basting every 30 minutes.
  
  Combine oil, garlic & pepper & coat potato, pumpkin, parsnip & carrot.
  Place on an oven tray & cook for up to 45 minutes with the lamb. When
  cooked, place on a warm serving platter & cover with foil to rest.
  
  GRAVY: Prepare gravy in the same baking dish used to cook the lamb.
  Add wine, balsamic vinegar, water & sugar. Stir over a low heat,
  scraping up all the meat pieces till reduced to a thick sauce.
  
  Carve the lamb & serve with a generous spoonful of gravy alongside the
  roast vegetables & with green peas.
  
  From: THE ADVERTISER, FOOD&WINE [3 NOVEMBER 2004] Typed by: KEVIN JCJD
  SYMONS, FEBRUARY 2006
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)