Text 28693, 108 rader
Skriven 2009-09-13 18:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: A & W
=============
-=> Quoting Bob Gearhart to Jim Weller <=-

 JW> From: www.brandrepublic.asia

 BG> That's an Asia ??????

Yep. There's a lot of A&Ws in Asia and that's why Jolibee's was
mentioned as a strong competitor (it's #1 in the Philippines as far
as burgers go.) It was the only site I could find that acknowledged
just how few A&Ws were left in the USA.

 BG> A&W still serves [...] foot long hot dogs

Do they have fried chicken? In Canada they serve "Chubby Chicken"
but not hotdogs.

 BG> Sonic Drive-in [...] the worst food ever in my opinion.

I am spared that here.

Not a hotdog but this sandwich does use the bun. Sort of a poor
man's lobster roll I guess...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Shrimp Rolls With Chive Mayo
Categories: Sandwiches, Shrimp, Dressings
  Servings: 2

    1/2 lb shrimp, peeled and deveined
      1    rib celery, finely diced
      2 tb chive mayo (recipe follows)
    Salt and freshly ground
    black pepper
      1 TB butter (optional)
      2    hot dog buns
    Minced chives for garnish

Bring a large pot of salted water to the boil. Gently slip in the
cleaned shrimp and cook until pink and firm, 2 to 3 minutes. Do not
overcook or shrimp will be tough. Drain and rinse under cold running
water until cool to the touch.

Using a small paring knife, slice the shrimp in half lengthways, as
shown.

Place halved shrimp, diced celery and two tablespoons of chive
mayonnaise in a mixing bowl and toss to coat. Add more mayonnaise if
a creamier consistency is desired. Check seasoning. Cover and
refrigerate, for up to 2 days, until ready to use.

Optional: In a small saute pan over low heat, melt the butter. Place
the hot dog buns cut-side down in the butter. When the butter is
soaked up and the buns are brown, remove buns from pan and transfer
to plate. Spoon chilled shrimp mixture evenly between buns and
garnish with chopped chives.

Alternatively, omit the butter step and spoon the shrimp mixture
straight into the cold buns. Garnish with chopped chives.

Chive Mayonnaise

Adapted from the basic mayonnaise recipe at Epicurious.
1 large egg yolk
1/2 teaspoon Dijon mustard
3/4 cup vegetable oil
1 teaspoon white wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1 tablespoon minced fresh chives

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined
well.

Add about 1/4 cup oil drop by drop, whisking constantly until
mixture begins to thicken.

Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in
a very slow, thin stream, whisking constantly until well blended.

If at any time it appears that oil is not being incorporated, stop
adding oil and whisk mixture vigorously until smooth, then continue
adding oil.

Check seasoning. Stir in minced chives. Chill, surface covered with
plastic wrap, until ready to use. Keeps, covered and refrigerated,
for 2 days.

Makes about 1 cup

About the author: Michele Humes blogs at Georgia On My Thighs.

From: Serious Eats

MMMMM-------------------------------------------------




Cheers

YK Jim


... Careful. We don't want to learn from this.

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