Text 37645, 92 rader
Skriven 2010-05-11 07:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Match-ups
=================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> What's up with BOTH Carl's Jr and Hardee's being in this
 DD> "match-up"?

I wasn't in charge of it. [g]

 DD> And Wendy's beats Culver's??? Who judges these things ... Madison
 DD> Avenue?!?!

The readers who voted.

 JW> In a subsequent free vote Five Guys came in first, In-N-Out second,
 JW> Whataburger third and Fatburger fourth with none of the others
 JW> getting many votes at all.

 DD> Sounds about right ...

Sadly, none of those four have spread to Canada yet.

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

     Title: Mini Tourtieres
Categories: Groundmeat, Pies, Canadian, Pork
  Servings: 12

    PASTRY:
      4 c  flour
      2 ts salt
  1 1/2 c  vegetable shortening,
    chilled
    1/2 c  ice-cold water
      1    egg, lightly beaten
      1 TB white vinegar
    FILLING:
      1 lb each ground beef, veal and
    pork
      2    onions, chopped
      2    cloves garlic, minced
      1 lg baking potato, peeled and
    grated
      1 ts dried savory
    1/2 ts ground cloves
      1    egg beaten with
      1 TB water (egg wash)

To prepare the dough, combine flour and salt in a mixing bowl. Using
a pastry cutter or two knives, cut in the shortening until mixture
resembles coarse meal. Add egg, water and vinegar, and mix until
dough comes together. Divide dough into halves. Shape each half into
a ball, then flatten into a disk. Wrap each disk in plastic wrap and
place in refrigerator to chill for at least 30 minutes. Meanwhile,
prepare the filling. Combine all of the ingredients in a large heavy
bottomed pot, and add just enough water to cover. Bring the mixture
to a simmer over high heat, then reduce to medium and cook,
uncovered, for 15-20 minutes or until mixture is thick and meat is
no longer pink. Remove from heat and set aside to cool. Preheat oven
to 425F.

Roll out the chilled pastry to 1/8" thick. Using a small mixing bowl
as a guide, cut out twelve 6" wide circles of dough (you . Press
these into the cups of a jumbo muffin tin. Cut out twelve 4" wide
circles out of the remaining dough for top crusts, and set these
aside (you may need to gather up the dough and roll it out again, if
necessary). Spoon the filling into the crusts. Top each mini-pie
with a 4" round of dough, and crimp the edges with fingers or a fork
to seal as best you can. Cut a few slits into the top of each pie to
let steam escape, then brush with a thin layer of egg wash.

Bake the mini-tourtieres in preheated oven for 10 minutes, then
reduce temperature to 375F and continue baking for another 20-25
minutes or until golden brown and piping hot. To serve, allow the
pies to cool in the tin for 10 minutes, then gently run a knife
around the edge of each cup to loosen the pies before lifting out.
Pies can be served hot, or chilled for two hours to serve cold.


  From: Isabelle Boucher, Http://Messycook

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


Cheers

YK Jim


... The appeal of burgers crosses all ethnic, racial, and class lines.

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