Text 35566, 141 rader
Skriven 2010-03-07 22:47:06 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Jim Weller
Ärende: Devil in the Details
============================
-=> JIM WELLER wrote to ALL <=-

 JW> It looks like Dave Drum was not the only one sucked in.

 JW> I Hate the Mac Snack Wrap: A Rant by Nick Kindelsperger

 JW> Ozersky is actually describing a Big Boy cheeseburger, the first
 JW> double decker cheeseburger to gain acceptance. It took Jim

Not really, I've eaten a *LOT* of Big Boys at various franchises. My local Big
Boy (Tops franchise) restaurant had one that used a cross between tartar sauce
and ranch dressing as their "special sauce". Shoney's in the south part of the
US used a different sauce, as did Marc's in Indiana and Michigan. In
Californica, Bob's Big Boy used a "chilli sauce" which was pretty much a very
mild salsa. 

 JW> Delligatti, who had once worked at a Big Boy, to bring the Big Mac
 JW> to McDonald's. The Big Boy's version, if I remember correctly, is
 JW> better than the Big Mac because they take the time to do things
 JW> right. And though occassionally a Big Mac comes out of the box like
 JW> a perfect commercial, it more often than not comes out looking like
 JW> a horror show shown above. But the main point is that the sandwich
 JW> as a concept works. Though the execution at McDonald's may fail for
 JW> any number of reasons, it's structure is still true. It is not a
 JW> lie.

 Big Macs, OTOH, are the same where ever I have tried them.

 JW> The Mac Snack Wrap, on the other hand, is merely half a regular
 JW> burger that has been sliced into strips, and laid on a tortilla with

The ones I had they did not slice the patty into strips - they were just
obvious about using a half puck of burger. It would have been a bit more
difficult to bust them had they done as described in Kindelsperger's rant.

 JW> It is a culinary crime. That this even evolved from a traditional
 JW> taco is enough to make my mind explode with fury. I'm not boycotting

It didn't evolve from a traditional taco. It merely uses a flat-bread that is
commonly found in soft tacos, burritos, etc. Were it no for cost they could
have got much the same sammich using a pocket pita.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Pita, Greek Style
 Categories: Beef, Breads, Sandwiches, Cheese, Wine
      Yield: 12 servings
 
      2 lb Ground beef
      1 md Onion, chopped
      4 cl Garlic; minced
    1/2 lb Fresh mushrooms; sliced
      1    Bay Leaf
  1 1/4 ts Salt
    1/2 ts Chilli spice
    1/2 ts Ground cumin
    1/4 ts Cinnamon
      8 oz Can tomato sauce
    1/3 c  Burgundy Or Rose Wine
      1 lg Egg
      8 oz Cream cheese; softened
      1 c  Creamed Cottage Cheese
    1/2 c  Crumbled Feta Cheese
    1/2 c  Butter; Melted
      8 oz (1/2 Pk) Phyllo Leaves *
    1/4 c  Dry Bread Crumbs

MMMMM--------------------GARNISHES-------------------------
           Parsley Sprigs
     12    Cherry Tomatoes
           Fresh Fruit Kabobs (opt.)
 
  * Phyllo Leaves are Greek pastry and they should be
  defrosted.
  
  Combine ground beef, onion and garlic in a large
  frying-pan; cook, stirring frequently until beef loses
  pink color. Pour off drippings. Add mushrooms, bay
  leaf, salt, chilli spice, cumin powder, and cinnamon;
  cook, stirring frequently, until mushrooms are tender
  about 5 minutes. Stir in tomato sauce and wine; cook,
  covered, 10 minutes, stirring occasionally.
  
  Remove bay leaf. Cool while preparing cheese filling.
  Combine egg and cream cheese in medium bowl, beat with
  electric mixer until smooth. Stir in cottage and feta
  cheeses and blend. Brush 13 x 9-inch baking pan with
  melted butter. Line pan with 1 sheet of pastry,
  fitting pastry to contour of pan. (Pastry will come up
  over edges of pan.) Brush pastry with butter. Layer
  with 3 more pastry sheets, brushing each with butter.
  
  Sprinkle bread crumbs evenly over top. Spoon 1/5 of
  meat filling in layer over crumbs and 1/5 of the
  cheese filling over meat. Place 1 pastry sheet over
  cheese filling, crinkling to fit inside dimensions of
  pan; brush with butter and layer with 1/5 of the meat
  and 1/5 to the cheese fillings. Repeat with 3 more
  pastry sheets, crinkling each, brushing with butter
  and topping with fillings. Turn bottom pastry ends up
  over filling. Place remaining 8 pastry sheets smoothly
  over top, brushing each with butter.
  
  Using spatula, tuck top pastry sheets around inside
  edges of pan. With sharp knife, score top lightly in
  half lengthwise and sixths crosswise. (Do not cut
  through.) 

  Bake in moderate oven (350øF.) 1 hour or until top is
  golden brown. Cool at least 10 minutes before cutting
  along scored lines. 

  Place a cherry tomato on each of 12 small wooden picks
  and insert pick in center of each serving. Garnish with
  parsley. Garnish individual servings with fresh fruit
  kabobs, if desired. 

  FRESH FRUIT KABOBS: To make fresh fruit kabobs, place
  chunks of fresh pineapple, cantaloupe, whole straw
  berries or other fruits in season on small wooden
  skewers.
  
  Servings: 12
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Where we have strong emotions, we're liable to fool ourselves. - Carl Sagan
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