Text 6536, 81 rader
Skriven 2008-05-05 01:01:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Arby's
==============
 -=> On 05-03-08  23:45,  Dave Sacerdote <=-
 -=> spoke to Jim Weller about Re: BK Steakhouse Burger <=-

 JW> They used to be good; they used real roast beef and they cost
 JW> substantially more than a burger at the burger places. 

 DSac> Thing is, the reason we went to begin with was I had fond memories
 DSac> of an Arby's in a nearby town from back when I was in high school.
 DSac> You pegged them: real roast beef, piled high, more expensive than
 DSac> a burger but worth more than a burger, too.  That was 1978 or so.

  We can also remember when they did real roast beef.  But, as you said,
  they switched to that processed stuff and it was no where close to the
  same flavor, etc.   These days, the only really good roast beef
  sandwichs are at pit beef places -- such as the Pioneer place we took
  you guys to on the Friday before the Picnic here.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lime-Garlic Marinade
 Categories: Barbecue, Mid west, Sauce
      Yield: 4 Servings
 
      2 lb Meat*
    1/2 c  Chicken Broth
    1/3 c  Lime Juice
      2 tb Olive Or Cooking Oil
      1 tb Brown Sugar
      3    Cloves garlic -- Finely
           Chopped
    1/4 ts Dried Red-Pepper Flakes
    1/2 ts Dried Mint (Crushed) --
           Optional
 
  * For your meat, choose from 3/4-inch thick pork loin chops, bone-in
  or boneless; pork tenderloin, cut into 3/4-inch slices; or skinless,
  boneless chicken breasts or thighs.
  
  1. Place meat in a plastic bag set into a shallow dish.

  2. For marinade; Combine chicken broth, lime juice, olive oil, brown
  sugar, garlic and dried pepper flakes. If you like, add crushed mint.
  Pour over the meat. Seal bag.

  3. Marinate in the refrigerator for 6 to 24 hours. Turn the bag
  occasionally.

  4. Remove meat from the bag, reserving the marinade.

  5. Grill pork chops or tenderloin slices on an uncovered grill
  directly over medium-hot coals for 8 to 10 mins for medium, turning
  halfway through grilling time. Brush with reserved marinade up to the
  last 5 mins of cooking time. Grill chicken on an uncovered grill
  directly over medium coals for 12 to 15 mins or till tender and no
  longer pink inside, turning once. Brush occasionally with marinade up
  to the last 5 mins of cooking time.

  6. Serve pork chops, tenderloins and chicken immediately. Makes 4
  servings.
  
  Note: To test for medium and medium-hot heat, you should be able to
  hold your hand over the heat at food height for 4 seconds for medium
  and 3 seconds for medium-hot before having to pull away.
  
  This recipe comes from Krehbiel's Specialty Meats in McPherson,
  Kansas. This mild, flavorful marinade will keep even the leanest of
  meats juicy.
  
  Recipe By     : Midwest Living - August 1996
  
  From: Dan Klepach                     Date: 07-26-96  Cooking
 
MMMMM


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