Text 28685, 66 rader
Skriven 2009-09-13 11:46:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: A & W et al  90913
==========================
 -=> Quoting Jim Weller to Bob Gearhart <=-


 JW> A&W seems to have been flailing about for years in one of the most
 JW> competitive environments there is. KFC, Pizza Hut, McDonalds,
 JW> Jollibee, Burger King, Wendy's and Carl's Jnr are incredibly focused
 JW> on investment in their brands, brand experiences and innovation.

Did the news about McDonald's defeat in Kuala Lumpur hit the headlines
in America?  As McD likes to feel that it has the sole, God-given
right to use "Mc" anything, it tried to stop an Indian restaurant
there using the name, "McCurry's".  The case went to the High Court
for a determination, which found that as that restaurant served Indian
and Malay food, all completely different from McDonald's, it was not
attempting to compete, and could legally use that name.  The $5000
costs were awarded against McDonald's.  Now the McCurry's owners are
thinking of introducing hamburgers to their range of dishes...

 JW> ... Just be glad you're at the top of the food chain and nothing eats
 JW> you. 

You haven't met our blow-flies...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Balti Keema (Mince/Hamburger)
 Categories: Main dish, Indian, Balti, Meats
      Yield: 4 Servings
 
  1 1/2 lb Minced (ground) meat
      2 tb Ghee or Oil
      4    Garlic cloves; fine chopped
      8 oz Onion; finely chopped
      3 tb Balti masala paste
      1 tb Tomato puree
      1 tb Balti garam masala
      1 tb Coriander leaves; chopped
           Aromatic salt to taste
 
  Put the mince in the karahi (wok) and stir-fry it for 10 minutes (no
  fat). This 'seals' it and draws off liquids. Strain off and reserve
  the liquid. Heat the Ghee in your karahi on high heat. Stir fry the
  garlic for 30 seconds. Add the onion, reduce the heat and stir-fry
  for about 10 minutes, allowing it to become translucent and begin to
  brown. Add the masala paste and the tomato puree. Raise the heat and
  bring to a brisk sizzle, stir-frying for about 2-3 minutes. Add the
  mince to the karahi, and stir-fry it until it is sizzling. simmer
  uncovered for 35 to 40 mins. little by little, add the reserved
  liquid (and, if needed, some water) to ensure it is not sticking, and
  to achieve a nice creamy texture.
  
  Add the garam masala, coriander and aromatic salt to taste. It is
  ready to serve after a few minutes, but can be kept simmering until
  needed.
  
  Originally posted by IMH (perhaps from Pat Chapman's book)
  
  Uncle Dirty Dave's Archives - A FIDO Cooking Echo Special
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)