Text 35638, 91 rader
Skriven 2013-04-04 02:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: eater 368
=================
 ML> i grew up with this... possibly it is a british thing? my mother was
 ML> raised in bermuda (british foods and habits)...

Annie is old Pennsylvania of very remote English ancestry.
Of course, she might have picked it up from a British source.

 i like to butter the
 ML> bread a little after cutting the hole out with a glass... then into the
 ML> frying pan with the egg... we called it, get this, "Egg in the Middle
 ML> of Toast" :) it can be hard to get right at times... we always had it
 ML> where the yolks were still runny... the hard part is getting the toast
 ML> toasted decently, not too much, while the whites are cooked and /don't/
 ML> let that yolk get cooked at all... it doesn't take much for it so go
 ML> sideways and not come out right

Yes: I had finished my appointed tasks and was told to
"flip that one and that one," and the first one I flipped
wasn't ready yet and fell apart. She very kindly took the
blame for it and ate it as well.

 ML> another one of similar nature is two or three eggs soft-boiled then
 ML> mashed in a bowl with Ritz crackers and a little bit of butter...

I'd try that if two eggs and a lot of butter.

 ML> the crackers... gotta be Ritz for the right taste i grew up with

Ritz and their sweet-saltiness and (perhaps pseudo-)buttery
flavor were always my favorite crackers.

 ML> anthony is a character, isn't he? :)  i've gotten to where i'll watch
 ML> his shows and not many of the others of similar nature...

I read a couple of his books but did not have a TV available
(now, I watch a bit on the Food Network, BBC America, and the
Travel Channel) when he started off. I kind of enjoy No
Reservations, but recently I found an episode on Food Network
with a vaguely familiar, irritating, somewhat undereducated young
fellow and discovered it was Bourdain in part of his first
series A Cook's Tour. Ah, well, everyone had to start somewhere.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: DANISH HASH WITH FRIED EGGS (BIKSEMAD)
 Categories: Breakfast, Meats, Cyberealm, Kooknet
      Yield: 4 servings

    1/2 c  Butter or margarine
           (1/4 lb.)
      2    Large onions, finely
           Chopped
      2 c  Peeled cooked potatoes,
           Cut in 1/2 inch cubes
      3 c  Cooked lean beef, cut in
           1/2 inch cubes
    1/4 c  Regular strength beef broth
      1 ts Worcestershire
    1/2 ts Salt
    1/8 ts Pepper
      4    Eggs
           Butter lettuuce and
           Tomatoes for garnish
           Coarse (kosher-style
           (optional)

  In a wide frying pan over medium heat, melt 3 tablespoons of butter.
  Add onions and cook slowly, stirring occasionally, until they are
  limp and golden (about 15 minutes). When onions are cooked, transfer
  to another container and keep warm. Then, in the same frying pan over
  medium-high heat, melt 3 tablespoons more of the butter and cook
  potatoes, turning as needed to brown on all sides; add to onions and
  keep warm. Add 1 tablespoon more butter to the pan and cook beef,
  stirring occasionally, until it is browned and heated through. Add
  beef to container with onions and potatoes; keep warm. Again using
  the same frying pan add broth, Worcestershire, salt, and pepper. Cook
  over high heat until reduced by about half; then pour over hash
  mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash
  onto a warm platter and arrange eggs on top. Garnish with the lettuce
  and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
  servings.

  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potatoe hash. It makes a delightful entree for a casual supper or
  brunch. From the "Sunset Scandinavian Cook Book", published by Lane
  Publishing Co., Menlo Park, California.

MMMMM
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