Text 13859, 98 rader
Skriven 2011-07-25 09:11:34 av Sean Dennis (1:18/200)
  Kommentar till text 13854 av Dave Drum (1:18/200.0)
Ärende: Sides
=============
Hello, Dave.

Monday July 25 2011 at 09:07, you wrote to me:

 DD> Whereas I often eat out for financial reasons. If I figure the cost of
 DD> utilities to cook, clean up, store ingredients and leftovers, cost of
 DD> ingredients, etc. I am actually better off, money and timewise, to get
 DD> something whlist "out".

I can understand that completely.  For Maura and me, it's better for us to do
this right now.  Maura gets severely burnt out on eating out more than once a
week so we don't do it a lot for that either.  But for a bachelor like
yourself, yeah, it's the best.  Back when I was younger and was in better
health, I used to eat out at least once a day every day.

 DD> That could get old, too. Back in the early 60s, before I did the "go
 DD> west, young man" thing I worked in a burger snatcher called "The
 DD> Broiler" - which featured a flame boiler identical AFAICS to what
 DD> Burger Whop uses ... long before Burger Biggie came to the area. There
 DD> was just us and three or four Mickey D's in all of Springpatch. And we
 DD> had, besides burgers and fish sarnies, Coney Island hot dogs with a
 DD> really good chilli sauce, onions and mustard. Employees were allowed
 DD> to eat free. There are only so many ways one can arrange the limited
 DD> menu. So, we were all bored with the grub and used to trade a sack of
 DD> burgers, etc to a pizza delivery guy for a nice pizza, which we would
 DD> share.

I don't do it all the time.  However, for me, it's more of a matter that I'm
under doc's orders to eat every five hours because of my health.  So while I'm
at work, I will eat something small, even if it's just an egg biscuit.  The
biscuits are made from scratch and we have a really good biscuit maker on staff
in the mornings, so it's still good.  But I agree that it will get old and
that's why I try not to eat there now when I'm not at work.

As for the pizza trade, yeah, we'd do that when I worked at a Taco Bell in a
mall in the early naughties.  There was a Sbarro a few stalls down from us that
liked Taco Bell and every once in a while we'd do a trade.  If we were caught,
we'd probably been fired on the spot, but we were good and stealthy about
things.

 DD> BTW - the Waldmire family holds the patent on most of the specialised
 DD> equipment used to make Cozy Dogs and still makes a big chunk of their
 DD> income from selling the batter mix to others around the country.

That's interesting.  AFAIK, Sonic's corn dogs are of their own recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Impossible Hamburger Pizza
 Categories: Meats, Main dish, Vegetables, Pies
      Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Bisquick Baking Mix
      1    Active Dry Yeast; Package
    2/3 c  Water; Hot

MMMMM------------------------MEAT MIXTURE-----------------------------
      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
     15 oz Tomato Sauce; 1 Cn
      2 ts Oregano Leaves
    1/4 ts Pepper

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Green Pepper; Chopped, Opt.
      2 c  Mozzarella Cheese; Shredded
      1 c  Parmesan Cheese; Grated

  Heat the oven to 425 degrees F.  Mix the baking mix and yeast and
  stir in the hot water.  Turn the dough onto a well-floured surface
  and knead until smooth, about 20 times. Let the dough rest a few
  minutes.

  While the dough is resting, cook and stir the meat and onion in a
  large skillet until the onion is tender and the meat is brown. Drain
  off the excess fat.

  Stir in the tomato sauce, oregano leaves, and pepper and set aside.
  Divide the dough in half.  Roll each half on an ungreased baking
  sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in
  diameter. Pinch the edges to make a slight rim.  Spread the meat
  mixture almost to the edges.  Top with the green pepper and cheeses.
  Bake until the crust is brown and the filling is hot and bubbly, 15
  to 20 minutes. Cut into squares or wedges and serve.

  NOTE: If desired, you can use shredded Cheddar Cheese for the
  Mozzarella in the above recipe.
         FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)

MMMMM

Later,
Sean

... The only perfect science is hind-sight.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)