Text 28747, 107 rader
Skriven 2009-09-14 23:34:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: burgers &c 170
==========================
 -=> On 09-13-09  21:08,  Michael Loo <=-
 -=> spoke to Dale Shipp about burgers &c 170 <=-

 ML> If you're in first, I'd suggest straight Scotch - or you can get

On one trip I did try the scotch.  It was decent, but not as good as
that Nancy brought to the New York picnic.  The airline scotch had a
bite, hers was smooth.

We experimented with a number of things.  The thing we both decided we
like best is a Bailey's on the Rocks.  I know that would not appeal to
you, but we like it.  Plus, it is something we would not have at home
because a bottle would likely go sour before we drank it all up.


 DS> The burgers were cooked on demand, not precooked such as at McDonalds.
 DS> I could see him put it on the grill and they looked like preformed
 DS> patties, fairly uniform but not perfectly round.  During the cooking,
 DS> I could see him press on them -- not a good sign in my book.
 DD> Why is that? I don't understand why that would be bad.
 DS> Because it squeezes the juice out of them and makes them cook dried
 DS> out, especially if overdone.

 ML> If one makes burgers out of 75% lean and doesn't grossly overcook
 ML> them, a certain amount of pressing wouldn't be out of line. But for
 ML> much above that, it's not good to squeeze the burgers whether when
 ML> making the patties or when cooking them.

With meat that fat, you'd have to do something to get the extra out.  On
an open grill it would probably drip below and flame up to flavor the
burger.  But on a flat grill, it would just lay there and soak back in.
The highest fat content we would consider for anything is 20% (80%
lean) and that only for meatloaf or chili, not hamburgers.  Our
preference is %93 lean if we can get it without paying too much of a
premium.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EMPANADAS DE CAMARAO (SHRIMP EMPANADAS)
 Categories: Mexican, Seafood, South amer, Brazil
      Yield: 8 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      3 c  Flour, all-purpose
      1 ts Coarse salt
    1/2 ts Ground tumeric
    1/4 ts White pepper
     10 tb Unsalted butter, chill, chop
      6 tb Lard, chilled
      1    Egg
      1    Egg yolk
    1/2 c  Lite beer or water

MMMMM--------------------------FILLING-------------------------------
      2 tb Unsalted butter
      1    Large onion, peel, chop
      2    Cloves garlic
      3    Tomatoes, chopped
    1/2 ts Ground cardamon
    1/8 ts Ground cloves
    1/4 ts White pepper
      1 ts Coarse salt
  1 1/2 c  Hearts of palm, drain, chop
      3 tb Parsley
      1 lb Shrimp, peel, DEVEIN

MMMMM----------------------SEALER AND GLAZE---------------------------
      1    Egg white
      2 tb Cold water, milk or cream
 
    Sift flour into a bowl, add lard and mix until the
  mixture makes a coarse meal. Add egg, egg white and
  1/4 cup of cold water. Continue mixing and adding the
  water until a firm dough is formed. Knead until the
  dough is smooth, then wrap and chill for 15-30 minutes.
    In a small skillet, heat butter; add onion and
  garlic, cook over medium heat until onion is
  translucent, about 5 minutes. Add tomatoes, cardamon,
  cloves, pepper, and salt. Cook about 8 minutes. Add
  palm and cook 5 minutes more, or until liquid has
  evaporated. Set filling aside and let cool, or
  refigerate overnight, well covered.
    Make sealer and glaze by mixing egg yolk and cold
  water together. Set aside.
    Preheat oven to 400 deg F. On a floured board, roll
  out dough 1/8" thick and cut 4" squares. Knead scraps
  and reroll, repeat making squares until all the dough
  is used. Put one tablespoon of the filling into the
  center of each square, put shrimp on top, moisten
  edges of dough with sealer and form a triangle. Press
  edges together with a fork to seal.
    Place empanadas on a baking sheet lined with
  parchment paper. Brush with remaining glaze and bake
  for 25 minutes, or until golden. Transfer to a rack to
  cool slightly, serve warm.
  From: Ghislaine Dumont                Date: 04-04-97
  Gourmet
 
MMMMM


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