Text 22847, 78 rader
Skriven 2009-04-04 07:30:00 av Dave Drum (1:124/311)
Ärende: Hash House Jargon
=========================
A trucker came into a truck stop cafe and placed his order.  He said, "I want
three flat tires, a pair of headlights and pair of running boards."

The brand-new blonde waitress, not wanting to appear stupid, went to the
kitchen and said to the cook, "This guy out there just ordered three flat
tires, a pair of headlights and a pair of running boards. What does he think
this place is, an auto parts store?"

"No," the cook said. "Three flat tires mean three pancakes, a pair of
headlights is two eggs sunny side up, and running boards are two slices of
crisp bacon."

"Oh, OK!" said the blonde. She thought about it for a moment and then spooned
up a bowl of (chilli) beans and gave it to the customer.
 
The trucker asked, "What are the beans for, Blondie?"
 
She replied, "I thought while you were waiting for the flat tires, headlights
and running boards, you might as well gas up!"

Speaking of breakfast ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hash Brown Rice W/Eggs
 Categories: Five, Eggs, Rice, Breakfast
      Yield: 4 servings
 
      2 tb To 3 tb extra-virgin olive
           - oil
      1 ts Cumin seeds (opt)
      1 md Onion; fine chopped
      3 c  Cooked simple short-grain
           - brown rice
      4    Fried or poached eggs
 
  Accompaniments: your favorite tomatillo or tomato salsa; crumbled
  cotija, queso fresco, or feta cheese; cilantro sprigs; lime wedges
  
  Who says brown rice can’t be sexy? Cooked like hash brown potatoes in
  a skillet, short-grain brown rice hits all the right buttons: There
  are crusty bits and tender parts that add even more character to the
  general, all-around good chew. Embellish it with a fried egg and your
  own toppings and you’ve got a satisfyingly hearty breakfast, brunch,
  or weeknight supper.
  
  Heat 2 Tbsp oil in a 10- to 12-inch heavy skillet (preferably
  cast-iron) over medium-high heat until it shimmers. Sauté cumin seeds
  (if using) until a shade darker and fragrantly toasty, 20 to 30
  seconds. Add onion and 1/4 tsp salt and sauté until pale golden, 4 to
  5 minutes.
  
  Stir in rice until combined well, then spread evenly. Cook,
  undisturbed, until underside is golden and a crust develops, 2 to 4
  minutes. Scoop under portions of rice with a metal spatula and turn
  over, drizzling skillet with another Tbsp oil if it appears dry and
  adjusting heat as necessary. Spread out rice in skillet again. Cook
  until underside is golden and turn portions over again in same
  manner. If a crisper result is desired, continue cooking and turning
  a few minutes more. Season with salt and pepper.
  
  Divide rice among 4 plates and top with eggs and accompaniments.
  
  Recipe by Kemp M. Minifie
  
  October 2008 | Gourmet
  
  Serves 4
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Animany, Totally insaney, Cockamamey, Animaniacs!"
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)