Text 37805, 93 rader
Skriven 2010-05-16 14:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: cap lock key
====================
-=> Quoting Burton Ford to Dale Shipp <=-

 BF> I just this hour d/l CAPshift.exe

Now I have too.

I see there is an option to replace special characters in the ini
file. I think I can configure it to replace multiple extended ascii
symbols with standard letters in one fast swoop which would make
cleaning up recipe files go faster than doing a search and replace one
symbol at a time.

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

     Title: Weber's New Potato Salad
Categories: Potatoes, Salads, Bacon, Grill
  Servings: 4

           FOR THE POTATOES:
      3 TB extra-virgin olive oil
    1/2 ts kosher salt
    1/2 ts freshly ground black pepper
  2 1/2 lb new potatoes, washed, cut
    in half
    1/2 lb thick cut bacon, cut into
    1/4    inch dice
      3 md Vidalia onions, cut
    crosswise into 1/2" slices
    Kosher salt
    Freshly ground black pepper
      6    green onions (white part
    only), thinly sliced
    crosswise and skewered
      3 TB finely chopped fresh Italian
    parsley
      1 TB finely chopped thyme
           FOR THE DRESSING:
    1/3 c  extra-virgin olive oil
      3 TB sherry vinegar
      3 TB chicken broth
    1/4 ts kosher salt
    1/4 ts freshly ground black pepper

Light a chimney 3/4 full of charcoal. When the charcoal is fully lit
and covered in gray ash, pour coals out and arrange them on one side
of the charcoal grate, keeping the other side empty. Clean and oil
the grilling grate.

Toss potatoes with the olive oil, salt, and pepper. Place potatoes
over the hot side of the grill, and cook until nicely browned on all
sides, about 2-3 minutes per side. When browned, move to cool side
of the grill and cover. Cooking an additional 10-15 minutes, until
the potatoes can be easily pierced with a paring knife. Remove the
potatoes from the grill and set aside to cool.

Cook bacon in skillet over medium heat until crispy and fat has
almost completely rendered, about 10 minutes. Remove bacon bits with
a slotted spoon and add them in with the cooling potatoes. Reserve
the rendered bacon fat.

Brush onion slices with reserved bacon fat and sprinkle with salt
and pepper. Cook on the hot side of the grill until browned and
tender, about 5-7 minutes per side. Baste with bacon fat again 1/2
way through cooking process. Remove onion slices from the grill, cut
into quarters, and add them in with the potatoes and bacon bits. Add
the parsley, green onions, and thyme in the with potatoes.

In a medium bowl whisk together all the ingredients for the
dressing. Pour dressing over the potatoes and toss gently to evenly
coat. Allow potato salad to sit out at room temperature for 1 hour
before serving.

Adapted from Weber's Big Book of Grilling,
By Jamie Purviance and Sandra S. McRae

From: Joshua Bousel,  The Meatwave

From: Serious Eats

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



Cheers

YK Jim


... Vindaloo has replaced haggis as the national dish of Scotland

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