Text 19414, 114 rader
Skriven 2014-11-15 07:19:42 av Dave Drum (1:261/38)
  Kommentar till text 19328 av Michael Loo (1:123/140)
Ärende: technic
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Title: Alexander Graham Bell's Corned Beef Hash in Peppers

 ML> Okay, I'll bite: what's so Bellish about this except the peppers?

 DD> It's possible (just) that it is truly a recipe favoured by Mr. Bell.
 DD> When I first saw it I misread the call for canned corned beef as canned
 DD> corned beef hash -- and said "NO WAY, JOSE" not in Bell's time. But,
 DD> tinned (or jarred) beef was available in his time - so, the recipe is
 DD> possible.

 ML> Nonetheless it seems unlikely, smacking more of the
 ML> 1950s-70s when random casseroley things were fashionable.
 ML> I've no clue what Alexander Graham Bell was inclined to
 ML> eat, but I'd have thought Scottish fare such as he was
 ML> brought up with.

I neither know, nor care - although it is possible that he might have thought
it somewhat haggis-ish. With the corned beef standing in got the mutton guts,
rice for the oatmeal and the bell pepper for the sheep stomach. Neither of us
has any way of knowing for sure and I am certainly not going to pursue it
further.

 ML> =

 DD> The power output is from 1.5 horsepower to 20 horsepower (in that "hit
 DD> or miss" design) the larger examples, though, were not necessarily
 DD> "stationary" being used in early examples of John Deere tractors in
 DD> addition to running corn shellers, irrigation pumps, etc.

 ML> Kind of interesting. So the predecessor of the internal
 ML> combustion engine, or an early implementation?

Since the combustion takes place inside the cylinder and is ignited by a
sparking plug it IS an internal combustion engine by definition.

 DD> Some of the I scream freezers being powered by the 1 1/2 to 4 horse
 DD> examples could go as much as 20 gallons of product - so, yeah,
 DD> commercial quantities.

 ML> Okay, I could run an ice cream store with 20 gallons
 ML> at a shot (not that I'd want to, though).

I can't see you staying put long enough to run any sort of store, restaurant or
gas station.

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

      Title: Gas Grill Texas Beef BBQ
 Categories: Beef, Bbq, Rubs, Chilies
      Yield: 6 Servings

      5 lb Lean beef brisket
           Mesquite chips; soaked

MMMMM----------------------------RUB---------------------------------
           Garlic powder
           Onion powder
           Coarse ground black pepper
           Cayenne
           Paprika

MMMMM---------------------------SAUCE--------------------------------
    1/4 lb Butter
    1/2 tb Worcestershire sauce
      2 lg Onions; chopped
    1/3 c  Cider vinegar
      6 cl Garlic; minced
      1 c  Water
      2 c  Catsup
      1 ts (ea) Salt & pepper
      1 ts Chilli spice (Mexene)
      2 tb Brown sugar
      7 oz Beer; or more

  Closely trim fat from brisket and place in basket, lightly
  season both sides with black pepper, garlic & onion powder,
  cayenne, and heavily with paprika. Place in Rotisserie and
  turn both burners on as low as possible. Place a few
  mesquite chips right on the grill. Prop grill hood so the
  front is open a good 4 inches and let cook while preparing
  sauce.

  Texas BARBECUE SAUCE: By: Susana Montes, modified by Steve
  Shanker

  Melt the butter in a saucepan, add the onion and garlic, and
  cook over low heat for about 5 minutes. Add the remaining
  ingredients, except beer, and simmer for 15 minutes. Add
  beer, and simmer for another 15-20 minutes. Remove from
  heat, and use for barbecuing pork or beef.

  After grilling for about 30 minutes, generously coat meat
  with sauce. (I continued to cook sauce maybe another 10
  minutes longer after this) Continuing grilling (4 1/2 to 5
  hours total time), basting every 30 minutes or so. Add a
  few more mesquite chips every hour or so. Sauce will form
  a glaze on the meat keeping it from burning.

  Remove meat from basket and slice meat THINLY on a bias
  (meat should actually fall apart as it is cut)...serve
  with remaining sauce.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Adapt or perish, now as ever, is nature's inexorable imperative-H. G. Wells

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)