Text 17064, 92 rader
Skriven 2011-10-26 14:02:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BURGER INTERLUDE 90 11026
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 -=> Quoting Michael Loo to All <=-

 ML> Lilli loves burgers, and early on in our friendship I got
 ML> intrigued by her nationwide (now worldwide) quest for the
 ML> perfect burger. I also like burgers very much. And Wisconsin
 ML> Cheeseheads are burger-mad. A perfect storm.

Have you suggested to Lilli that she might find the perfect burger in
Australia?  I admit that when you tried one in Adelaide several years
ago your expression was quite peculiar, but I put that down to the
mixed emotions resulting from discovering that the Antipodes could
produce something so wondrous and colourful.  I just know you
delighted in the pattern formed by the mixed beetroot juice and egg
yolk running down the sides, and the complexity of its flavours.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BIG AUSSIE BEEF BURGER
 Categories: Mains, Beef, Burgers, Australian
      Yield: 6 servings
 
           ;4 THE BURGERS
      1 kg Beef mince, lean
    100 g  Bacon rashers;dice fine
      1 sm Onions;finely diced
      2    Garlic cloves;chop fine
      1 ts Chilli mince
      3 tb Dijon mustard
      2 tb Worcestershire sauce
      1    Eggs; lightly beaten
      2 tb Parsley leaves;chopped
      2 ts Salt
      2 ts Black pepper;ground fresh
           Olive oil;for grilling
           ;BURGER ACCOMPANIMENTS
      6    Bread burger buns; OR
           ;ciabatta rolls, split
      1 sm Lettuces;leaves separated
           ;CARAMELISED ONIONS
     12 sl Beetroot
     12 sl Tomatoes
     12 sl Bacon rashers;grilled
      6    Eggs; fried
      6 sl Cheese- tasty
           Tomato sauce; or ketchup
 
  When it comes to using minced beef, I strongly suggest that you don't
  buy it ready minced from the supermarket. Go to your butcher and
  choose the appropriate cut for the dish; for burgers I'd suggest lean
  rump or topside; and ask him to mince it for you. That way you can be
  sure you're getting great quality, as well as correct balance of fat
  and lean meat.
  
  It's best not to make your burgers too far ahead of time. Fry or grill
  them,depending on how you feel. I like to sling them on the barbie,
  as I love the smoky, charred flavour, and the way they stay pink and
  juicy inside. Serve with all or some of the suggested accompaniments.
  
  Preheat your grill or barbecue to medium-high. To make the burgers,
  combine all the ingredients, except for the oil, in a large mixing
  bowl. Use your hands to scrunch everything together so that the onion
  and flavourings are evenly distributed. Shape into 6 patties, making
  them as neat as you can, and about 2.5-3cm thick.
  
  Brush each burger lightly with oil and arrange them on your grill or
  barbecue.
  
  Cook for 4 minutes and then turn them over. Continue to cook until
  they're done the way you like them. This will depend on the heat of
  the grill, the thickness of the burger and, of course, personal
  preference.
  
  Serve everything in the middle of the table so your guests can build
  their own burgers, the way they like them.
  
  *** There is a picture on the webpage, and I have never seen such a
  revolting monstrosity, but I dare say some one with a sick mind has!
  ~KJCJD From: Meat - How to Choose, Cook and Eat It by Adrian
  Richardson (Hardie Grant =A325) From:
  http://www.independent.co.uk/life-style/food-and-drink/recipes Typed
  by: KEVIN JCJD SYMONS, 30 SEPTEMBER 2010
 
MMMMM
 
I have just heard that the last 9 Megaton B53 nuclear bomb in USA has
now been defused.  A hundred and forty of those were made 1960.
Dropped by parachutes, they were designed to destroy the hardest of
hardened nuclear bomb shelters.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)