Text 34009, 109 rader
Skriven 2010-01-28 00:41:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: living 717
======================
 -=> On 01-26-10  16:50,  Michael Loo <=-
 -=> spoke to Dale Shipp about living 717 <=-

 DS> the Carolina's).  On Monday night they have a special on hamburgers at
 DS> half price, plus during happy hour they have half price buffalo wings. 
 DS> We had wings and two half pound burgers each with a side dish plus two
 DS> drinks for a grand total of $20 before tip.

 ML> Sounds like a good deal, especially if the drinks include beer.
 ML> I can't see wasting my carbs on Coke, ever. 

They have domestic bottle beers at $2.50, Yingling and Miller lite draft
beer at $3.00.
 
 DS> Both came out with a nice crust on the outside and
 DS> pink/red meat throughout on the inside.

 ML> I'd settle for that if that's the rarest they come.

We were asked how we wanted them and said "medium-rare", without asking
for a definition.  I suspect that if you had defined "warm", or "bleu",
they would have served it just that way.  It must have been a pretty hot
flame to get a nice crisp crust outside and solid red/pink inside.

 DS> They have come to the list of contenders for best burger, especially
 DS> at $4-5 per half pound burger.

 ML> Good price, as most places except the fastest of fast-food
 ML> ones quarter-pounders run about that. Halves are running
 ML> $9 except in New York, where they're at least 13.

On every night except Monday -- the burgers are $8 for plain, and $10
for dressed.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Boeuf En Daube
 Categories: Beef, Soup
      Yield: 6 Servings
 
    1/4 lb Bacon -- sliced
      3 lb Beef round -- cubed
      2 lg Onions -- minced
      2 tb Cognac
      2 lb Carrots -- peeled and
           -sliced
      4    Cloves garlic -- crushed
      3    Parsley sprigs
      1    Bay leaf
      1    Thyme sprig
      1    Cheesecloth
      3 c  Dry red wine
      1 c  Beef bouillon, canned
      8 sm Boiling potatoes -- peeled
 
  1. Cut bacon slices horizontally into strips about 1/4 inch by 1 inch.
  In a very large, heavy skillet, saute bacon until lightly browned but
  not crisp. Remove bacon with a slotted spoon and reserve.
  
  2. Reheat bacon fat and over high heat brown about one third of the
  beef. (If beef is crowded it will release its juices and boil rather
  than brown.) Remove with a slotted spoon to a large, heavy casserole
  or Dutch oven and brown remaining beef in two more shifts,
  transferring it to casserole when it is done. Over moderate heat
  saute onion until wilted (adding additional fat or oil to skillet if
  necessary), then transfer it to the casserole.
  
  3. Make bouquet garni by wrapping parsley sprigs, bay leaf and thyme
  in cheese cloth and tying it shut.
  
  4. In a small saucepan over low heat, warm Cognac; have a long match
  ready. Warm casserole over low heat. Pour Cognac into casserole, warm
  for a minute, and very carefully (making sure nothing flammable is
  near stove) set Cognac aflame. When flame dies down add reserved
  bacon, carrots, garlic, bouquet garni, wine, and stock. Stir,
  carefully season to taste with salt and pepper, cover, and simmer
  very slowly (or slowly bake in oven at 250 degrees F) until beef is
  very tender (2 to 2-1/2 hours).
  
  5. Meanwhile, boil potatoes in salted water to cover until tender (25
  to 30    minutes).
  
  6. When stew is done, remove and discard bouquet garni. Degrease stew.
  If desired, liquid may be poured off into a saucepan and boiled over a
  high heat until reduced by half.  Return liquid to stew along with
  potatoes. Correct seasonings and reheat together gently for a few
  minutes.
  
  7. Serve stew hot in broad soup bowls. This dish can be varied from
  dinner to dinner: add sauteed mushrooms, olives, or any tempting fresh
  vegetable, or substitute orange juice and rum for the wine and Cognac.
  
  NOTES : France's wine-based beef stews are popular nearly everywhere
  beef is eaten. Many variations spring from this basic version: Add
  blanched vegetables of your choice just before serving; vary the
  cooking liquid; or sprinkle with fresh garden herbs.
  
  Recipe By     :
  
  From: George Elting                   Date: 06-19-99  Home Cooking
 
MMMMM


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