Text 15123, 81 rader
Skriven 2011-09-01 07:44:00 av Dave Drum (54250.cooking)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: hurricane aftermath
===========================
-=> RUTH HANSCHKA wrote to MICHAEL LOO <=-

 -> Apparently the enticements make up for the dangers, but people
 -> are indeed fools if they can't figure out why they can't get
 -> insurance.

 RH> They get government-backed insurance, which explains the problems we've
 RH> got.

I dunno how it is in your world, dear heart, but even the gummint has limits.
There are a number of towns here in the Great American Outback which cashed in
their gummint backed flood insurance - and were told by the gummint that "if
you rebuild your houses in that flood plane we WILL NOT insure them." One whole
town relocated to higher ground. Several had the majority of their residents
either take the money and run or rebuild on higher ground. And, of course,
there were a few knuckleheads who insisted, like a bird building a nest in a
downspout, on rebuilding right where their (former) house stood.

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

      Title: Flood Burgers
 Categories: Five, Beef, Cheese, Breads
      Yield: 4 servings

      2 lb Fresh 85% lean ground beef
           Kosher salt & Fresh cracked
           - black pepper
      4 sl Cheddar cheese
      4 lg Hamburger buns; toasted,
           - seeds optional

  Measure four 2-ounce portions of beef and form into balls.
  Season generously with salt and pepper. Heat heavy-bottomed
  12" cast-iron or stainless steel skillet (or carbon steel
  crepe pan) over high heat for at least 5 minutes. Place
  balls of beef on skillet. Smash beef balls with back of
  heavy-duty spatula sprayed with non-stick cooking spray
  until 1/4" thick and 4-5" wide. Cook for 1 minute. Using
  spatula, carefully scrape patties from skillet and flip,
  taking care to scrape up any browned bits from bottom of
  pan. Cook for one minute longer, then remove patties to
  plate and allow to cool for 3 minutes.

  Using citrus juicer or hands and wire mesh strainer, squeeze
  patties firmly and catch juice in small bowl. Discard or
  save meat for another use (it works surprisingly well in
  long-simmered pasta sauces). Divide sauce into four small
  soup bowl and place in freezer until firmly frozen, about 20
  minutes.

  Meanwhile, divide remaining beef into eight 3-ounce balls
  and form into four-inch-wide patties. Take one patty and use
  fingers to form 1/4" ridge around rim of the patty, creating
  shallow cup shape. Repeat with three more patties.

  Remove frozen beef juice disks from bowls and place one disk
  in each ground beef "cup." Top with remaining beef patties.
  Carefully crimp and seal edges, then form into even, 1/2-3/4" 
  patty. Season generously on all sides with salt and pepper.

  Heat 1 tablespoon canola oil in heavy-bottomed 12-inch
  cast-iron or stainless steel skillet (or carbon steel crepe
  pan) over high heat until lightly smoking. Add patties and
  cook without moving for 1 1/2 minutes. Flip, using thin
  metal spatula. Using toothpick, poke hole in center of each
  burger to allow steam to escape. Continue cooking for 1
  minute. Top with cheese and cook for 1 minute longer, or
  until center registers 130øF/55øC on an instant-read
  thermometer for medium-rare. Place patties on toasted buns,
  and serve with napkins.

  From: http://www.seriouseats.com

  Uncle Dirty Dave's Archives

MMMMM

... I just hate health food. - Julia Child
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