Text 34653, 110 rader
Skriven 2015-12-30 06:30:24 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: contradictions? 733
===============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  > The motive force of a made in America automobile or pick-em-up.

 >  ML> To quote such an engine, r-r-r-r-r [cough].

 > That's just cranky.

 ML> I didn't axle you.

But, I tolled you.
 
 >  ML> Bacon-Wrapped Blue Cheese-Stuffed Dates

 > Actually those are pretty good. If you like dates. And I do, on occasion.

 ML> Strikes me an overconcentration of strong flavors,
 ML> including one that I of course flee from.

Naaaaaahhhhh ... but, you got to like acerbic cheeses. And as a combination 
bacon and bleu cheese is a favourite. Especially bleu cheese on a half-pound 
crispy bacon burger cooked no more than medium rare (for the beef).

 ML> ---------- Recipe via Meal-Master (tm) v8.00

 ML>       Title: Gorgonzola and Fresh Thyme Sauce for Pasta
 ML>  Categories: Italian, Sauces
 ML>       Yield: 2 servings

 ML>   1 1/2 c  Heavy or whipping cream             3    Generous grates
 ML> nutmeg OR
 ML>       6 oz Aged gorgonzola cheese,           1/8 ts Ground nutmeg
 ML>            Crumbled                                 Salt
 ML>       1 ts Fresh thyme OR                           White pepper
 ML>     1/2 ts Dried thyme                              Hot cooked pasta

 ML>   Stir together cream, cheese, thyme, and nutmeg in a large skillet.
 ML> Cook
 ML>   gently over medium heat until mixture reduces by one-fourth. Add salt
 ML> and
 ML>   pepper to taste. Toss with pasta to coat well. Serve with extra
 ML> nutmeg, if
 ML>   desired. Source unknown

For someone who doesn't like the stuff you sure got some good receipts for it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Cheese-Stuffed Burgers
 Categories: Beef, Cheese, Mushrooms, Herbs, Chilies
      Yield: 4 servings
 
      6 oz Cremini mushrooms; thin
           - sliced
      1 lg Red onion; thin sliced in
           - rings
      1 c  Red wine vinegar
    1/2 c  Olive oil
      1 ts Dried basil
      1 ts Dried oregano
           Salt
           Fresh ground pepper; to
           - taste, + 1 tbsp.
      2 lb Ground beef
      4 oz Blue cheese (or more)
      2 tb Dehydrated garlic flakes
      1 tb Coriander seeds
    1/2 tb Dill seed
      1 tb Crushed red chile flakes
    1/2 tb Dried onion flakes
      4    Hamburger buns; toasted
           Dijon mustard; for serving
 
  Place mushrooms and onions in a bowl. Bring vinegar, oil,
  basil, oregano, salt, and pepper to a boil in a 1-qt.
  saucepan; pour over mushrooms and onions. Let cool; cover
  with plastic wrap and refrigerate for 1 hour.
  
  Season beef with salt; divide into 4 flat patties about
  1/3" thick. Place 1 oz. blue cheese into the center of
  each patty; fold sides of meat up and over cheese. In a
  spice grinder, grind 1 tbsp. black pepper, garlic flakes,
  coriander, dill, chile flakes, and onion flakes into a
  coarse powder. Rub spice mixture over each burger, coating
  it completely.
  
  Heat a charcoal grill or set a gas grill to high; bank
  coals or turn burner off on one side (see Grilling 101).
  Grill burgers, flipping them once, until cooked to desired
  doneness, about 12 minutes for medium rare. If outside
  starts to burn before burgers are cooked, move to cooler
  section of grill until done. Serve on buns with pickled
  mushrooms, red onions, and Dijon mustard.

  UDD NOTE: 3-4 crisp-cooked, thick cut bacon per sandwich
  sets these right into "heaven on a bun" territory.
  
  Serves 4
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 20 August 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "After a full belly all is poetry." -- Frank McCourt
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)