Text 21247, 92 rader
Skriven 2009-02-23 16:42:00 av Michael Loo (1:18/200.0)
  Kommentar till text 21204 av Dave Sacerdote (1:123/140)
Ärende: stuffers 266
====================
 DS> I'll wager that if you go into a McD's in the AM and ask for
 DS> several sausage patties a la carte, they will accomodate you.

If I should get that Jones for Jones, I'll think about it.
Usually I can substitute one for another.

=

 DS> I don't think there's any filler or enhancements involved
 DS> (especially in the case of BK, where their website quite
 DS> openly and honestly lists other ingredients in their "Angus" 
 DS> patty [Beef, Encapsulated Salt (Salt, Partially Hydrogenated 
 DS> Vegetable Oil), Flavorings, Beef Fat, Beef Stock, Dextrose.])

Well, that certainly sounds appetizing. What's the point?
And who owns the Angus name (probably P.D.), as opposed to
Certified Angus (trademarked by the industry association).

 DS> I suspect that the mushy texture of the underdone meat is the
 DS> result of overgrinding the beef.  "100% beef" is a pretty broad
 DS> brush; nowhere does it say "100% choice" etc.  The big burger
 DS> joints are very likely using an extremely fine grind that makes
 DS> any cuts going into them a nice uniform texture which fries up
 DS> nicely but is less nice uncooked. 

Two additional pieces of information. The patties were wet
(overgrinding can do that), but also, there's been discernible
gristle, which one might have thought would be less obvious
in overground meat. Now that I think of it, there has to be
a "too low a flame" component to the phenomenon.

 DS> These patties are _designed_ to be served well-done.

We're all aware of that. What we weren't aware of was how
bad the product could be when not finished according to spec.

 DS> I noticed a package of chicken at Price/Rite similarly
 DS> labeled:  "No hormones" - "Federal law prohibits the use
 DS> of hormones in poultry" - "Enhanced with up to 6% solution."
 DS> It may even be a rule of thumb that the brands shouting the
 DS> loudest about their lack of hormones use it to distract the

Indeed: again, with intermittent access to the Internet, my
inquisitiveness remains insatiable - what are the maximum
amounts of water that can be legally injected into meats of
various kinds?

MMMMM----- Meal Master Recipe

      Title: Train Smash (Bangers in Tomato Sauce)
 Categories: Pork, Sauces
      Yield: 4 Servings

    450 g  Pork sausages (1 lb)
      4 lg Baking potatoes
     90 ml semi-skimmed milk (6 tb)
    100 g  Cheddar cheese; grated(4 oz)
      1 ts English mustard
      3 tb Chives, chopped
      1 c  Tomato sauce

  Method

  1. Microwave the potatoes until soft, approximately 15-20
     minutes. Slice in half lengthways and scoop out the
     centre.

  2. Mash and mix with the milk, cheese, mustard and chives.
     Pile back into the shells and place onto a preheated
     barbecue to brown. The potatoes should go melted and
     gooey and if you have a covered barbecue, they'll
     brown even more nicely.

  3. Meanwhile, place the sausages onto a preheated barbecue
     and cook for 10-12 minutes, turning occasionally, until
     thoroughly cooked.

  4. Remove to serving bowl and pour tomato sauce over.

  5. Serve the bangers and mash with a sliced tomato and chive
     salad.

  Recipes developed by Ross Burden exclusively for British Meat.

  Uncle Dirty Dave's Archives

MMMMM

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