Text 7280, 125 rader
Skriven 2011-02-16 06:08:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Edible/inedible
=======================
JIM WELLER Said to DAVE DRUM about Edible/inedible

JW>  DD> Remembering that climate is what we expect, weather is what we
JW>  DD> get - the temps here have been over 40øF the past few days and
JW>  DD> are expected to continue above frozen as far out as the NWS is
JW>  DD> willing to predict. We're  supposed to be into the 60s by the
JW>  DD> end of the week. I think we can put this year in Phil's "WIN"
JW>  DD> column.

JW> Phil would die a quick and bitter death here. Tonight's forecast is
JW> for -43 C plus 20 km/hour winds which gives us a windchill factor of
JW> -60 C or 76 effing (pun intended) degrees below 0! I sure do hope
JW> that the forecast is wrong.

Yeah, but Phil is in Punxatawney where the forecast for today is for a 
high of 8ø, a low of 2ø and a projected high of 12ø for tomorrow. Those 
temps are quoted in centipedes for your convenience in not having to 
convert.  Bv)=

JW>  DD> Fuddpuckers... same or less $$$ (including) one could get as
JW>  DD> good or better a burger, DD> dressed to spec and delivered to
JW>  DD> table by a waitron in a atmosphere

JW> Fudd's made a decent burger for the price so if you can do better,
JW> you're doing well. The one nearest me (Edmonton) closed up as well. 

I can do better at a number of places. I cannot, however, get all of 
Fuddpuckers offered dressings at any one single venue. But, then, I 
can't remember ever having chilli beans on a hamburger - unless eating a 
Texas heart attack on a plate called a "Chilli Size". 

I can get BBQ sauce, jalapeños (fresh or pickled), olives (green or 
black), etc. Even alfalfa and/or mung bean sprouts at one or more 
places.

JW>  DD> which did not feature naked pipes as part of the ceiling decor.

JW> That's tres post modern industrial chic doncha know. All sorts of
JW> places are ripping out their suspended ceilings and painting the
JW> exposed ceiling black or red with bright yellow, orange and purple
JW> pipes and air conditioning ducts.

There have been a couple mid-scale venues in this area which have 
decorated their ceilings with turn-of-the-20th century stamped metal 
panels. (http://www.classicceilings.com/)

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

      Title: Chilli Size
 Categories: Chilli, Beef, Stews, Breads, Beans
      Yield: 4 servings

MMMMM--------------------------CHILLI-------------------------------
      3 oz Suet; finely chopped
      1 md Yellow onion; peeled, fine
           - chopped
  1 1/2 lb Ground beef or chuck
      6 cl Garlic; peeled, minced
    1/4 c  Chilli spice
  2 1/4 ts Paprika
  1 1/2 ts Brown sugar
           Salt
     28 oz Can crushed tomatoes
  1 1/2 c  Cooked pinto beans

MMMMM-----------------------HAMBURGERS------------------------------
      1 lb Ground beef or chuck
           Salt & fresh ground pepper
    1/2 c  Grated cheddar cheese
      4 ts Butter; softened
      4    Soft, white, hamburger buns
           - w/sesame seeds, split
    1/2 sm White onion; peeled, minced

  This dish is said to take its name from the "hamburger size"
  ladle that legendary Los Angeles chili parlor proprietor
  Ptomaine Tommy used decades ago to spoon chili over the
  open-face burgers he served.

  For the chilli: Melt suet in a medium pot over medium heat,
  add onions, and cook, stirring often, until soft, 8-10
  minutes. Add meat and cook, breaking it up with a wooden
  spoon, until no longer pink, 5-7 minutes. Add garlic, chilli
  powder, paprika, sugar, and salt to taste, mix well, then
  add tomatoes and 2 cups water. Bring to a boil, reduce heat
  to medium-low, and simmer, stirring occasionally, until
  thick, 1 1/2 hours. Add beans and adjust seasonings. Keep
  warm on lowest heat.

  For the hamburgers: Preheat broiler. Divide meat into 4
  equal parts, then gently shape each into a 3 1/2" patty
  (don't over-handle meat, or it will toughen) and season
  generously with salt and pepper. Heat a large ovenproof
  skillet over medium-high heat. Sear patties until well
  browned on both sides, turning once, about 1 minute per
  side. Reduce heat to medium-low and continue cooking 1 more
  minute per side for medium rare. Top patties with cheese and
  broil until melted, about 1 minute.

  Heat a large skillet over medium heat. Butter buns, add to
  skillet buttered side down, and toast until golden, about 1
  minute.

  To assemble, divide bottom buns between 4 plates, top each
  with a hamburger, then spoon some of the chilli on top of
  each burger. Garnish with onions and put top bun on the
  side.

  This article was first published in Saveur in Issue #60
 
  From: http://www.saveur.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

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