Text 38053, 85 rader
Skriven 2010-05-21 08:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: picnic stuff 186
========================
 ML> It's only what, a 3 hour drive from MD, plus I promised we'd
 ML> stop for Q or something.
 DS> From our house, it should be four hours, traffic willing.   Do you
 DS> know places to stop for BBQ?  We don't.

I had a list but lost it. I'll redo the research if I have time.

 ML> Pretty sure this recipe isn't from our Dale, but it looks sort
 ML> of ok (especially the substantial amount of cayenne).
 ML> Title: Dale-Burgers
 DS> Correct -- I cannot recall the last time I added stuff into the ground
 DS> meat before cooking it as a burger.  Gail adds all sorts of things to
 DS> meatballs, and I have been known to occasionally sprinkle a little
 DS> Montreal Steak seasoning on burgers -- but that is as far as it goes.

Salt and pepper for me. Meatballs, my method is pretty predictable:
ground beef (seldom if ever any other kind of meat), cracker crumbs
at about 1 oz per pound or breadcrumbs (why is breadcrumbs one word
and cracker crumbs two?) at maybe 2 oz dry or 3 oz fresh per pound.
Thyme, marjoram, savory, oregano, sage, parsley in that order of
preference, one or in a combination, but never parsley by itself,
pepper, a touch of salt (none if cracker crumbs), egg(s) to moisten.
Sometimes dried onion or garlic. Parmesan, never, unless I'm cooking
with or for Italians.

Mix rapidly but thoroughly and make a 3/4 to 2 oz ball, depending
on the application. If one ball sticks to your hands, chill the
mixture until one ball doesn't. Make a ball by either portioning
with a tablespoon or pulling bits off by hand, then rolling between
the palms. Cook in very hot olive oil, turning so well browned.
Cook thoroughly (!) because of the egg and to swell the starch
inside. When done, put in sauce to poach.

 DS> Title: Cashew Pate
 DS> Categories: Appetizer, Nuts

Yeah, I'd be nuts to eat this, because of

 DS> 8 oz Cream cheese, softened
 DS> 3 tb Cream or milk

I have a big box of 60 pills ready for the picnic and its
Jackass sandwiches and anticipate having to replenish when (if) I
return to Washington. 80% chance I will want to return with you,
20% that I'll fly out of Norfolk in my quest for more miles.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Savory Wild Goose Stew
 Categories: Cyberealm, Wild game, Kooknet
      Yield: 10 servings

      3    Geese [boned & cubed]
    1/2 c  Flour
    1/2 c  Oil
      2    (envelopes) onion soup mix
      5    Carrots [quartered]
      4    Celery stalks [chopped]
      8 sm Onions
      2 c  Frozen green beans
      8 oz Fresh mushrooms [sliced]
      1 ts Sweet basil
      1 ts Tarragon
      2    (cloves) Garlic [crushed]
      2    Bay leaves
      6 lg Potatoes [peeled & quartered
           Cavendars Greek seasoning to
           Taste

  1)      Rinse goose meat and pat dry, then coat with a mixture of
  flour, and salt & pepper to taste. Brown in oil in a skillet... 2)
  Place in large roaster and add water to cover, and the remaining
  ingredients except potatoes... Bake at 375ø for 2 hours... 3) Reduce
  heat to 275ø, add the potatoes and bake an additional hour or `til
  goose is tender... 4) Thicken sauce if desired, remove bay leaves,
  and serve...

  Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  cookbook Re-typed with permission for you by Fred Goslin in Watertown
  NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120

MMMMM
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