Text 3200, 112 rader
Skriven 2013-08-05 17:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Alaska Slimy 967
========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Some kind of bread 2-3 times daily as well

 ML> Why, that's about the way I eat meat. 

Same here. But I am more of an omnivore than a meatatarian.

 ML> had a $4 draft Guinness

Now that's a good deal!

 ML> Pabst Blue Ribbon for $3

Actually, both sound like good value in that all the beers here
start at $5.50 and go up from there.

 ML> I thought the Kokanee pretty identical to Labatt Blue, not that
 ML> that's a bad thing.

Kokanee is now owned by Labatt's (which is in turned owned by Bud
which of course is ultimately owned by Inbev).

Most Canadian lagers are virtually indistinguishable from each
other. As are the American brand names that are brewed in Canada, by
one of the big two, under licence.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Borinquen's Jibarito Sandwich
 Categories: Sandwiches, Caribbean, Beef, Cheese
      Yield: 2 servings
 
      1 lg Green plantain, peeled and
           Sliced lengthwise and in
           Half (4 pieces)
           Oil (for deep frying)
      1 tb Butter
      2 ts Olive oil
      1 c  Thinly sliced onion
      2 cl Garlic, minced
    1/4 ts Cumin
      2 pn Cayenne or dried chipotle
           Powder
      6 oz Shaved shoulder steak or
           Flank
           Salt & freshly ground black
           Pepper
      4 sl American cheese
      1 tb Mayonnaise
           Romaine lettuce
           Thinly sliced tomatoes or
           Roasted red pepper
      1 ts Melted butter
    1/4 ts Roasted minced garlic
 
  The Puerto Rican style jibarito sandwich was created at the
  Borinquen Restaurant in Chicago by owner Juan "Peter" Figueroa.
  Here's my take on making his famous jibarito at home. The plantain
  "bread slices" for this sandwich are most easily made if you have
  a large deep fryer, but it can also be done in a deep skillet with
  oil. I originally saw this made on FoodTV's "Roker on the Road".
  According to the Borinquen website, these sandwiches are known as
  "emparedado de platano" in Puerto Rico.
  
  Heat oil, then fry the peeled and sliced plantain for 1 minute.
  Remove plantain from oil, place on a heavy cutting board (if wooden,
  wrap board in plastic first, which will assist in the spreading of
  the softened plantain), top with another cutting board, and flatten
  the plantain between them.
  
  Fry the now-flattened plantain in the oil again, until outside is
  golden and crispy; remove from oil, set aside on paper towels to
  blot oil, and keep warm.
  
  Over medium high heat, melt 1 tablespoon butter and olive oil
  together, then saute the onions until just becoming soft. Add the
  garlic, cumin, and cayenne (to taste), stir well, then add the
  meat slices and saute until browned; season to taste with salt and
  pepper.
  
  Spread mayonnaise on bottom slice of flattened fried plantain, lay
  down 2 slices of American cheese, then the meat and onions. Top with
  lettuce and thinly sliced tomato (or roasted red pepper), then the
  remaining plantain top.
  
  Combine 1 teaspoon melted butter with 1/4 teaspoon roasted minced
  garlic, then brush the top plantain slice with the butter garlic
  mixture.
  
  Repeat steps to make another sandwich. Serve completed sandwiches
  with Arroz Con Gandules (Yellow Rice With Pigeon Peas).
  
  Jibaritos can also made with other combinations of roast pork,
  white or dark chicken meat, vegetables or ham - don't be afraid to
  experiment. I've made the sandwich using chicken and substituting
  roasted red pepper for the tomato, and the taste was phenomenal!
  
  Posted By: Julesong
  From: Food.Com
 
MMMMM


YK Jim


... Sampling a whole nation's beers is a huge task, but we were up to it

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