Text 22914, 108 rader
Skriven 2015-01-13 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: steaks 53
=================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> how boring is it if there is nothing but steakhouses to choose
 JW> from.

 ML> I could live in such a place. I could thrive in such a
 ML> place if I were allowed to vary my diet with lamb chops
 ML> at least once a week.

I wouldn't want that; I'd like more variety. But if I lived on a
short street that had but seven restaurants one of them would be have
to be a steakhouse and I'd certainly go at least once a week.

Let's see:

-1- steakhouse
-2- sea food place
-3- Chinese
-4- Pizza
-5- Italian
-6- a diner with all day breakfast, good burgers and chili
-7- a toss up between a fried chicken joint and a Kosher deli

OK I actually need 8 restaurants to survive.

The diner would also make poutine-like dishes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Chili Cheese Fries
 Categories: Chili, Vegetables, Chilies, Groundmeat, Beef
      Yield: 8 Servings
 
      2 tb Vegetable oil
      2 c  Chopped yellow onions
           Salt
           Cayenne
      2 lb Ground beef
      1 tb Chili powder
      2 ts Ground cumin
           Crushed red pepper
      2 ts Dried oregano leaves
      2 tb Chopped garlic
      3 c  Tomatoes; peeled, seeded
           -and chopped
           -fresh or canned
      2 tb Tomato paste
      3 c  Beef stock
      2 tb Masa harina flour
           Vegetable oil
           -for deep frying
      2 lg Idaho potatoes
    1/2 lb Grated cheddar cheese
    1/2 lb Grated monterey jack cheese
      1 c  Sour cream
    1/2 c  Sliced pickled jalapenos
 
  Prepare the potatoes: peel, cut into shoe strings, rinse in cool
  water and pat dry.

  Heat the vegetable oil in a large saute pan over medium heat. Add
  the onions, season with salt and cayenne, and cook, stirring,
  until they begin to wilt, about 2 minutes.
  
  Add the beef, chili powder, cumin, crushed red pepper, and
  oregano, season with salt and cayenne, and cook until all the pink
  in the meat disappears, 5 to 6 minutes.
  
  Add the garlic, tomatoes, tomato paste and 2 1/2 cups beef stock,
  bring to boil, and reduce the heat to medium low.  Simmer,
  uncovered, until the meat is tender, about 1 hour, stirring
  occasionally.  Skim off any fat that rises to the surface.
  
  Combine the masa harina flour with the remaining 1/2 cup stock and
  mix to blend.  Slowly add to the pot, stirring to blend.  The
  mixture will thicken.  Cook for 30 minutes, then season again with
  salt and cayenne. It should be thick enough to coat the back of a
  spoon.
  
  In a heavy, deep pot or an electric fryer, heat 4 inches of
  vegetable oil to 360 F.  Fry the shoestring potatoes in batches
  until golden brown, 3 to 4 minutes per batch.  Drain on paper
  towels, then season with salt and cayenne.
  
  Preheat the oven to 400 F. Cover the bottom of a large, glass
  rectangular baking pan with the shoestring potatoes.  Combine the
  Cheddar and Jack cheeses. Sprinkle the cheese over the fries.
  
  Bake just until the cheese melts, 3 to 4 minutes.  Remove the pan
  from the oven and spoon the chili over the top of the fries.
  Garnish with the sour cream and jalapenos.  Serve immediately.
  
  Emeril Lagasse
  
  From: Barb Price
 
MMMMM
 


YK Jim


... I'm so old I remember when vodka only came in vodka flavour.

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