Text 40832, 126 rader
Skriven 2010-08-07 23:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MATT MUNSON
Ärende: national mustard day
============================
-=> Quoting Matt Munson to All <=-

 MM> National Mustard Day [at] the Mount Horeb Mustard Museum

Only in America!

It appears the museum centers on a mustard collection began in 1986
by a Barry Levenson, former Assistant Attorney General of Wisconsin.
while despondent over the failure of his favorite baseball team, the
Boston Red Sox, to win the 1986 World Series. The initial collection
has grown to more than 5,100 mustards. Is that obsessive of what?

Apparently you guys have a lunch box museum and a button museum as
well. Actually all of those things would be a bit more interesting
than the world's largest ball of twine.

"Hey, hey, easy kids. Everybody in the car. We leave in two
minutes... or perhaps you don't want to see the second largest ball
of twine on the face of the earth, which is only four short hours
away?" - Clark Griswold

For mustard day I'll have a...

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

     Title: In-N-Out's Double-Double, Animal Style 
Categories: sandwiches, groundmeat, beef, cheese
  Servings: 2

    1/2 lb fresh beef chuck with plenty
           fat, cut into 1-inch cubes
      2 ts vegetable oil, divided
      1 lg onion, finely chopped
           Kosher salt
      2 TB plus 2 teaspoons mayonnaise
      1 TB ketchup
      2 ts sweet pickle relish
    1/2 ts sugar
    1/2 ts distilled white vinegar
      2    soft Hamburger buns,
           preferably Arnold brand
           Freshly ground black pepper
      8    dill pickles chips
      2    quarter-inch-thick slices
           ripe tomato
      2    leaves fresh iceberg lettuce
           white core section removed,
           torn to bun-sized pieces
    1/4 c  yellow mustard
      4 sl deli-cut American Cheese

If using a meat grinder: Place feed shaft, blade, and 1/4-inch die
of meat grinder in freezer until well-chilled. Meanwhile, place meat
chunks on rimmed baking sheet, leaving space between each piece and
place in freezer for 10 minutes until meat is firm.

Combine meat in large bowl and toss to combine. Grind meat and
refrigerate immediately until ready for use. Handle as gently as
possible. Proceed with step three below.

If using a food processor: Place bowl and blade of food processor in
freezer until well-chilled. Meanwhile, place meat chunks on rimmed
baking sheet, leaving space between each piece, and place in freezer
for 10 minutes until meat is firm, but not frozen.

Combine meat in large bowl and toss to combine. Working in two
batches, place meat cubes in food processor and pulse until
medium-fine grind is achieved, about 8 to 10 one-second pulses,
scraping down processor bowl as necessary. Refrigerate ground meat
immediately until ready for use. Handle as gently as possible.

Preheat the oven or toaster oven to 400 degrees while you cook the
onions: Heat 1 teaspoon oil in a 10-inch non-stick skillet over
medium-high heat until shimmering. Add onions and 1/2 teaspoon salt
to skillet. Reduce heat to medium low, and cook, tossing and
stirring occasionally until onions are well browned, about 15
minutes. Once onions begin to sizzle heavily and appear dry, add 1
tablespoon water to skillet and stir. Continue cooking until water
evaporates and onions start sizzling again. Repeat process, adding 1
tablespoon of water with each iteration until onions are meltingly
soft and dark brown, about 3 times total. Transfer to a small bowl
and set aside.

Make the sauce: Combine mayonnaise, ketchup, relish, sugar, and
vinegar in small bowl. Stir to combine.

Place closed buns in preheated oven for 2 minutes until slightly
darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick
skillet or griddle over medium-high heat until shimmering. Open buns
and add face-down to skillet. Toast until dark brown around the
edges, about 1 minute total.

Form ground beef into four 2-ounce patties, using damp hands to
press each into a patty about 3/16ths of an inch thick and 4 inches
wide. Season generously with salt and pepper. Add remaining 1/2
teaspoon oil to pan, swirl to coat, and heat over medium-high heat
until lightly smoking. Add burger patties and cook without moving
until well browned and crusty on first side, about 2 1/2 minutes.
While they are cooking, spread 1 tablespoon mustard on raw side of
each patty with a spoon. Meanwhile, top each bottom bun with up half
of spread, 4 slices pickles, 1 slice tomato, and lettuce. Flip
patties with a thin spatula so mustard side is down and continue to
cook for 1 minute. Top each patty with a slice of cheese. Divide
onion mixture evenly between two patties. Place the other two
patties directly on top of the onions , sandwiching them between the
beef. Transfer patty stacks to bottom bun. Top with top bun, and
serve immediately.

Posted by J. Kenji Lopez-Alt

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Foodie geeks are a major part of the social fabric of the internet.

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