Text 25505, 128 rader
Skriven 2012-05-30 23:45:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Arby's
==================
 -=> On 05-30-12  19:24,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Arby's <=-

 DSh> We used to really like Arby's -- but that was probably several 
 DSh> decades ago when they *did* use real beef.  Once they switched 
 DSh> to that processed "meat product", we stopped and have never been 
 DSh> back.  If I want a roast beef sandwich these days we drive out to
 DSh>  Pioneer beef, just north of H-Mart.

 DSac> I used to like Arby's back in the 70's, before they switched.

I could not place an exact date on it so I weasel worded by saying
"several decades".  You are placing it at more than three decades:-}}  I
wonder why such a change did not do them in and why they are still in
operation, given that better places such as Roy Rodgers have gone under
in the mean time.

 DSac> I loved Pioneer Beef when you took us there. That place is awesome.

A friend and workmate touted it to us some time ago.  Even though it is
30+ minutes away, we'll still look for excuses to go there.  I don't
think I've seen better anywhere.

Open invitation to go there with us whenever you are within shouting
distance.

For your grail??


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Haggis (Mock)
 Categories: Scottish, Beef
      Yield: 1 servings
 
    1/2 lb Liver ; 225 grams
    1/2 lb Beef, minced; 225 grams
      2 md Onions
      6 oz Oatmeal, medium; 175 grams
      6 oz Suet; shredded; 175 grams
      1 ts -Salt
      1 pn -Pepper
      1 pn Nutmeg;grated
    1/3 c  -Water; 50 ml approx.
           -in which liver had been
           -boiled
      1 pn Cayenne pepper
 
  "Haggis, "The great Chieftain of the pudding' race", as Robert Burns,
  described it, is indeed a toothsome morsel and it is a great pity
  that many English people look upon it as more a Scottish joke than a
  good Scottish dish. However since Haggis is made from the stomach,
  lungs and other internals of a sheep it is a rather gruesome sight
  during certain stages of its cooking, as anyone who has witnessed the
  process will agree. The lung must be first be heating in a pan of hot
  water with the trachea hanging over the side to allow any blood and
  froth to escape and the stomach bag must be cleaned and scraped very
  thoroughly before it is used. I must say from experience that it
  takes needs a fairly robust stomach to first prepare and then eat it.
  If you can buy prepared haggis I do strongly recommend you to try it.
  All you need to do is slice it and fry it in a lightly greased frying
  pan. If you cannot buy ready-made haggis, then the following is tasty
  substitute.."
  
  Boil the liver for five minutes. Drain and put aside to cool. Toast
  the oatmeal in a dry frying pan or in the oven until it begins to
  turn a pale brown. Peel and mince the onions and the liver. Mix all
  the ingredients with the seasoning and stir in some of the water in
  which the liver has been boiled. The mixture should be thoroughly
  moist but not wet. Have ready a greased basin large enough to give
  the mixture room to swell. Cover with greaseproof paper and a cloth
  and boil or steam for three hours. The traditional way to serve
  haggis is with mashed potatoes and turnips - "tatties and neeps", as
  they are called in Scotland - and to give the meal a truly Scottish
  flavour you should serve a glass of whiskey along with it. I like to
  let the mock haggis go cold and then slice it and heat it through in
  a frying pan (without fat) until golden brown on both sides. This way
  it is very good with poached eggs and even with chips.
  
  Note: if your mince looks to be on the fatty side, then cut down the
  quantity of suet to 4 oz (100grams).
  
  SOURCE:_ Lillian Beckwith's Herbidean Cookbook_ by Lillian Beckwith,
  Lillian Beckwith an English writer, lived in the Hebrides as a
  crofter for 20 years. boile
  Submitted By COOKING Submitted By QUILT COUNTRY SHARED BY PAT STOCKETT
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hungarian Cabbage Rolls
 Categories: Beef, Vegetable, Hungarian
      Yield: 4 servings
 
      1    Cabbage
  1 1/2 lb Ground Beef
      1    Onion, Chopped
      1 c  Rice
      1    Egg
      1 tb Salt
    1/2 ts Pepper
      1 tb Paprika
      2 c  Sauerkraut
      2 c  Tomato Sauce
    1/2 c  Water
      1 c  Sour Cream
 
  Core cabbage and place in large bowl.  Cover cabbage with boiling
  water and let stand five minutes.  (If cabbage is very large, repeat
  this process after you've stuffed half of the leaves).  Combine meat,
  onion, rice, egg, salt, pepper and paprika.  Drain cabbage and remove
  leaves, cutting off the thick end of the stem.  Put about two
  tablespoons of filling on a leaf. Fold sides in and roll.  Place seam
  side down in a slow cooker. Spread sauerkraut on top.  Add tomato
  sauce and water.  Cook on low six to eight hours.  Remove rolls,
  blend sour cream with sauce and serve with cabbage rolls.
  Submitted By "THE FOOD OF GREECE" BY VILMA LIACOURAS CHANTILES. AVENEL
  BOOKS, NEW
 
MMMMM


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