Text 25483, 96 rader
Skriven 2012-05-30 07:12:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Angus
=============
-=> JIM WELLER wrote to DAVE SACERDOTE <=-

 DS> the difference /  between "Certified Angus Beef" and "Angus Beef."

 JW> And I think the so called Angus beef burgers at my local A&W are
 JW> merely cooked by a guy called Angus! [g]

I don't recall the latest iteration of A&W we had around here ballyhooing Angus
beef. Although their Papa Burger was relatively tasty for a fats food burger.
There were no A&W stores around here for a long time. Then there were three
co-located with Long John Silver fish joints. Then all but two of the LJS
locations closed ... and those remaining were the ones sans A&W. I see the
combination places in other towns - but I'm damned if I'll drive 40 or more
miles for a fast food hamburg. Not in this lifetime.

Besides, if I want a "Charbroiled 100% Black Angus Beef Thickburger" I'll drop
by my local Hardee's - which has the best fats food burgers going. I do notice
that for all their promotion of "100% Black Angus Beef" there is not one word
about *CERTIFIED*.   Bv)=

Still miles and miles better than Burger Whop or Mickey D's, though.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Angus Burger w/Cheddar & Grilled Green Chilies
 Categories: Tv-food, Beef, Chilies, Cheese, Breads
      Yield: 6 Servings
 
      2 lb Ground angus beef
      3    Grilled poblano chilies;
           - seeded, sliced in thirds
      6 sl Yellow cheddar cheese
      6    Hamburger rolls

MMMMM-------------------------GARNISH-------------------------------
           Baby red oak lettuce
           Pickled red onions
           Poblano pepper vinaigrette *
           Salt & fresh ground pepper

  Courtesy of Jack McDavid
 
  Prepare a wood or charcoal fire and let it burn down to
  embers.
  
  In a large mixing bowl season angus beef with salt and
  pepper. Refrigerate until ready to use. When ready to use,
  form into 1-inch thick disks.
  
  Grill for five minutes on each side for medium rare.
  During the last five minutes top with cheddar cheese. When
  finished grilling, on one half of the roll place the
  burger and top with baby red oak, poblano peppers,
  vinaigrette and pickled red onions.

  Serve immediately.

  * Separate recipe
  
  Yield: 6 servings

  Recipe by: Grillin' & Chillin' TV Food Network SHOW #GR3602

  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Poblano Vinaigrette
 Categories: Sauces, Chilies, Herbs, Citrus
      Yield: 1 /2 cup

      1 lg Poblano; chopped 
      1 lg Garlic clove; smashed 
      1    Scallion; in 1" lengths 
    1/4 c  Cilantro leaves 
    1/4 c  Fresh lime juice 
        pn (ea) salt & sugar 
      6 tb Vegetable oil

  Courtesy of Jack McDavid
 
  In a mini food processor, combine the poblano, garlic,
  scallion, cilantro, lime juice, salt and sugar and puree.
  With the machine on, add the 6 tablespoons of oil in a
  thin stream.

  Recipe by: Grillin' & Chillin' TV Food Network SHOW #GR3602

  Uncle Dirty Dave's Archives
 
MMMMM

... An expert is one who knows more and more about less and less - R.A.Heinlein
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