Text 5856, 85 rader
Skriven 2011-01-16 07:05:00 av Dave Drum (49516.cooking)
   Kommentar till text 5821 av Sean Dennis (1:18/200)
Ärende: Re: Absence
===================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> though the moderator seems to be on hiatus. Bv)=  The author seems to
 DD> use a favourite scatological term rather more freely than many of us
 DD> would appreciate. Ah, the joys of blogging .......

 SD> I looked at that person's blog and it reminded me of something my
 SD> mother told me long ago: "You may have book sense but you don't always
 SD> have common sense." I've managed to tone down my swearing and I'm
 SD> trying very hard to eliminate it from my speech; there was a time
 SD> before my military service where I rarely swore.

 SD> As for that blog, just because that person seems to have an advanced
 SD> degree doesn't mean they know sh*t from Shinola (to use a term they'd
 SD> understand).

Beg to doubt that she'd (or most born since a shoe shine was important) would
even know what Shinola is. Or even Kiwi, for that matter.  Bv)=

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

      Title: Shinola's Texas Cafe Burgers
 Categories: Beef, Breads, Vegetables
      Yield: 2 servings

      1 lb Ground beef
           Salt & freshly ground pepper
      1 ts Garlic powder
      2    Sourdough Hamburger Buns
           +=OR=+
      2    Kaiser rolls
      2    Pats of butter
      1 tb Creole or Dijon mustard
      1 tb Mayonnaise
      6    Dill pickle chips
      2 sl (thin) sweet Texas 1015
           - onion or other sweet onion
      2 sl (thick) from a ripe tomato
      2    Iceberg lettuce leaves

  Season the beef with salt and pepper, sprinkle with the
  garlic powder, and knead to mix. When the spices are evenly
  mixed in, divide the meat into two equal portions and form
  into patties. Cook the meat patties over medium heat on a
  griddle or gas grill or in a frying pan, turning several
  times. Resist the temptation to press down on the patty with
  the spatula-this squeezes out all the juices and results in
  a dry hamburger.

  When the burgers are halfway done, split the buns and butter
  both sides. Lay the buns on the griddle or grill, and toast
  them until they are nicely browned along the edges. Then
  place the buns on top of the burgers to steam. Half-pound
  burgers should be cooked to medium (140øF) after 12 to 15
  minutes. Check the level of doneness with a meat
  thermometer.

  When the patties are done to your liking, spread half a
  tablespoon of mustard on each bottom bun and half a
  tablespoon of mayonnaise on each top bun. Place three pickle
  chips and an onion slice on each bottom bun and add the
  burger patties. Then put the tomato and the lettuce on top
  of the patties and finish with the crown halves of the buns.

  Serve immediately.

  Serves two.
 
  From: http://www.seriouseats.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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