Text 26727, 63 rader
Skriven 2009-07-29 21:49:00 av Michael Loo (1:18/200.0)
  Kommentar till text 26631 av Dave Sacerdote (1:123/140)
Ärende: burgers and picnic 931
==============================
 DS> Cheeburger Cheeburger's 10-ounce pre-cooked weight ends up right
 DS> around 8 ounces when it comes off the griddle, so that's about right.
 ML> I'm still a pounder man, though a half might half satisfy me.
 DS> You can always have two.  

And two doses of bun, lettuce, tomato, and so on? I think not.

 DS> We do buy lunchmeats almost every week, because sandwiches are
 DS> a fairly cost-effective lunch and Maryanne and I both tend to
 DS> get busy and eat at our desks (so having something like leftover
 DS> ribs or fried chicken isn't always a good idea.}  
 DS> When real meats are on sale, I buy roasts and other large cuts
 DS> and we cook them and slice them into our own "cold cuts" to help
 DS> hold down costs.

You have a nifty slicer, a major advantage and one that
I thought would militate in favor of doing real meats all
the time.

= =

 DS> Ha!  Sounds like Dale is programming his GPS with all the stops all
 DS> at once as a trip with waypoints.

I can't fault anyone who wants that kind of organization, but
I'd not provide it or use it.

   If I did that with the Side Quest
 DS> Machine, the damn thing would have me going to Chebacco Lake between
 DS> clam stops to fetch Excalibur from The Lady of the Lake, and then 
 DS> going to Woodman's via the Tobin Bridge.

Don't the waypoints attach to a chronological order? I'd
find a machine that mappined my itinerary maddening at best.

Chebacco Lake used to be a center of the ice industry owing to
the great clarity of the water - I suppose a fitting place
for the Lady of the Lake to take her baths.


___------- Recipe via Meal-Master (tm) v8.01

      Title: Beef Pastrami
 Categories: Meats
      Yield: 4 servings

      6 lb Beef brisket                        2 tb Brown sugar; firmly packed
    1/2 c  Salt                                3 tb Mixed whole pickling spice
      1 ts Saltpeter                           3 ts Ginger; ground
      4 tb Black pepper; freshly ground

  Mix the Salt, Saltpeter, spices and Sugar together and then rub into the
  Beef forcing it into the meat. Set into a pan, cover closely, and put into
  the refrigerator or a very cool place. Turn every few days for 3 weeks,
  then smoke over a barbecue pit or in a smokehouse -- over very low heat for
  4 hours.  It will keep well for some time in a cool place. To prepare,
  cover with cold Water and cook until tender.
   The length of cooking time depends on how long it was smoked. Barb Day

___--

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