Text 20254, 89 rader
Skriven 2009-01-30 23:19:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Grill time
======================
 -=> On 01-30-09  11:11,  Dave Sacerdote <=-
 -=> spoke to Dave Drum about Re: Grill time <=-

 DSac> I was mentioning to Michael a little while back that I wanted to
 DSac> build a bigger smokehouse, something where I could cold smoke
 DSac> American-style bacon, salamis, kielbasi and other sausages,
 DSac> hams, etc.  Check out this blog:

 DSac> http://tinyurl.com/bjyx32

I looked at that.  I can appreciate the ideas, even though I would not
build one here myself.

 DSac> A lot of good ideas for smokehouse constructions - She's seemed
 DSac> to have worked a lot of the bugs out.

Her putting it up on masonry blocks is similar to the way I did my
electric smoker on the deck.  Has no effect on the smoking ability, but
sure does save the bending over to access the chamber.

 DSac> I might be able to get to that after the henhouse is finished.

I can see you doing that -- and having a door with the type of
decoration they used to put on the outhouse:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "The Classic Hot Brown" Turkey Sandwich
 Categories: Live!, Poultry, Cheese, Sandwich
      Yield: 6 Servings
 
      6    (2-ounce) slices Texas toast
           Lightly toasted
     12 oz Thinly sliced cooked turkey
           Breast
     12    (1/4-inch-thick) slices
           Tomato (about 2 tomatoes)
    1/4 ts Fresh ground black pepper
      2    Bacon slices, cooked and
           Crumbled
    1/4 ts Paprika

MMMMM--------------------CHEDDAR CHEESE SAUCE-------------------------
      1 ts Stick margarine or butter
      3 tb All-purpose flour
  1 1/2 c  Low-fat (1 percent) milk
    1/2 c  (2 ounces) shredded
           Reduced-fat sharp cheddar
           Cheese
      1 tb Dry sherry
    1/4 ts Salt
    1/4 ts Ground red pepper
    1/8 ts Onion powder
      1    (2-ounce) jar diced pimento,
           Drained
 
  Recipe Courtesy of Cooking Light Magazine
  
  To make sauce: melt margarine in a small saucepan over medium heat.
  Stir in flour; gradually add milk, stirring with a whisk until
  blended. Cook until thick (about 10 minutes), stirring constantly.
  Remove from heat; add cheese, stirring until cheese melts. Stir in
  sherry and remaining ingredients. Yield: 2 cups
  
  To make sandwiches: preheat broiler. Arrange toast in a 13 by 9-inch
  baking pan or baking dish. Top each toast slice with 2 ounces turkey
  and 2 tomato slices; sprinkle with pepper. Spoon Cheddar Cheese Sauce
  evenly over tomatoes, and sprinkle with bacon and paprika. Broil
  until lightly browned.
  
  Yield: 6 servings
  
  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9233
  
  Format by Dave Drum - 25 January 99
  FROM: Uncle Dirty Dave's Kitchen
  From: Dave Drum                       Date: 02-09-99
  Cooking
 
MMMMM
 


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