Text 2729, 72 rader
Skriven 2008-02-18 23:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Pork and garlic
===========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Sage has a musty, moldy aspect to it if used in excess.

 DS> I will have to give that a try next time, yes indeed.
 
 JW> Use the sage sparingly if you do.

 DS> Well, I wasn't sure of what you meant when you said "chunks"
 DS> of sage leaf

I cut the sage leaves in half and used about 6 of them. Way too much!

 DS> but I was envisioning a 1/16-inch-wide chiffonade
 DS> slice of sage leaf about the length of the garlic clove

That should be adequate.

 JW> We use a locally made seasoned salt called Back Eddy Spice, made by
 JW> the Back Eddy Steak House in Hay River and well known locally. 

 DS> What's Back Eddy's last name?  Did his parent name him that, or
 DS> is it a nickname for something like Posterior Theodore?

 DS> Check this out, eh?  http://ci1.yp.ca/13863811ab_i.jpg

Back Eddy.... It's a  current of water that flows against the main
stream usually along a shoreline where the current doubles back on
itself and actually flows the opposite direction. That steakhouse
is on the bank of the Hay River which runs through the centre of
the town of Hay River.

When you googled up my restaurant did you notice another one by the
same name in Westport, Mass?

In the next recipe I suspect the original used lamb not turkey.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bifteki (Hamburger)
 Categories: Groundmeat, Turkey, Grill, Greek
      Yield: 4 Servings
 
      3 lb Ground turkey
      2 md Onion; finely chopped
      4    Cloves garlic; minced
           Parsley; to taste
      2    Eggs
           Salt and pepper
      1 pn Oregano
      4 tb Ouzo liqueur; or to taste
      4 sl Tomato
      3 tb Bread crumbs
    1/2 lb Feta cheese
 
  Mix first 8 ingredients together in a medium bowl. Divide in half and
  form 2 patties. Place the cheese and tomato slice between two patties
  and form into one large patty. Grill, or broil until done. Place on a
  toasted bun, sourdough bread or dark bread and serve.
  
  From: "Tranch"
 
MMMMM

Cheers

YK Jim


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