Text 14058, 72 rader
Skriven 2011-07-29 09:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: fast food 653
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 ML> For some people, chopped and formed is a boon.
 DD> That's true. But, sometimes, as with Hardee's turkey "burger" (puck)
 DD> the result is tougher than a similar sized slab of poultry. Possibly
 DD> it's the filler/binder/stretcher being used to boost the bottom line.

Filler/binder usually makes things softer, though the
meat glue we've been talking about firms things up.

 DD> Before summer is done I will have at least an upper plate. I may get
 DD> the lower (for a full set) at that time or wait until later. Depends on
 DD> the budget. 

Do you use the clinic at the nearest dental college?

 DD> Wow, I found a triple Burton recipe ...

I thought that a Burton recipe had to have red Zinfandel.

==

 DD> In the spring (don't know why it seemed seasonal) the Big Boy chain in
 DD> Michigan and northern Indiana used to serve sauteed frog's legs - they
 DD> were listed on a menu insert along with the fired smelt (of which I do
 DD> understand the seasonality). And, as I recall, were fairly reasonable
 DD> in cost. 

Is this Bob's Big Boy with the big-eyed pre-anime character
holding up a burger on a tray?

Wonder if this was a case of the franchisee getting
some leeway as to what to offer, similar to the
KFC in YK getting to serve burgers.

 DD> And they were quite tasty - unless they got too much garlic powder in
 DD> the coating mix. And I'll bet you never thought I would ever use the
 DD> words "too much" and "garlic" in the same sentence when referring to
 DD> any food. 

Right.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Braised with 40 Cloves of Garlic
 Categories: Garlic, Poultry
      Yield: 6 servings

     40 ea Cloves Garlic *                   1/2 ts Allspice
      6 ea Chicken Legs/Thighs **            1/4 ts Cinnamon
      2 ea Med Onions, Coarsely Chopped        1 x  Salt & Pepper To Taste
      2 tb Olive Oil                         1/4 c  Cognac
      1 c  Fresh Parsley, Chopped            1/3 c  Dry White Vermouth
      1 ts Dried Tarragon, Crumbled

  *     original note: Garlic Should be parboiled and peeled.
        M's note: Of course not.
  **    original note: Chicken may be skinned if desired
        M's note: No bleeding way!

  Preheat oven to 375 degrees F.  Place all the ingredients in a deep, heavy
  pot that can be covered.  Combine everything very well with your hands.
  Seal the pot very tightly with foil.  Place a cover over the foil.  Pot
  must be very well sealed so that no juices or steam can escape.  Bake for
  1 1/2 hours.  Do not open the pot during this time.  Serve piping hot,
  with good crusty bread for mopping up the juices and garlic.  Open the pot
  at the table, so that the diners may get the full benefit of the marvelous
  fragrance that explodes out of the vessel.

  Source unknown

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