Text 5341, 81 rader
Skriven 2013-10-02 15:52:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Eat Here - Get Lit Up
=============================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> We didn't have the bleu cheese and bacon Angus burger on offer. My
 DD> default was the regular bacon-cheeseburger or the mushroom-Swiss ...
 DD> but, like you I wasn't their #1 customer for any of it. Hardee's is
 DD> offering (currently) a Bacon - bleu cheese Buffalo (sauce) thick-burger
 DD> in both 1/4 and 1/3 pound versions. Pretty good - except the Buffalo
 DD> sauce need to get better acquainted with the Frank's Hot Sauce bottle.
 DD> Bv)=

 NB> No Hardee's around here... that I know about, anyway...  That one
 NB> sounds interesting... :)   Do they hand out hot sauce packets in the
 NB> take-out bags...?   (G)

The only N.Y.S. Hardee's I can find are one in Brooklyn and one in Shirley out
on Long Island. I think there is one in Jefferson, Ohio @ 188 miles from
Rochester that is closer than either of the two NYC area stores. And, yeah,
they offer packets of "Buffalo sauce" for take-away customers. It still isn't
very hot. Plenty vinegary, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lundy's Brooklyn Red (or Manhattan Clam Chowder)
 Categories: Seafood, Soups, Vegetables
      Yield: 8 Servings
 
      4 lb Quahog clams
           +=OR=+
      6 lb Cherrystone clams
      2 tb Butter
      2 lg Onions; in large dice
      2    Carrots; in large dice
      2    Ribs celery; in large dice
      2 cl Garlic; minced
      1    Bay leaf
      3 md Potatoes; peeled, in lg dice
     28 oz Can whole peeled tomatoes
      1 ts Tomato paste
  1 1/2 ts Dry thyme
  1 1/2 ts Dry oregano
           Fresh ground black pepper
           Salt (opt)
 
  Like all chowders, this one tastes better made a day ahead
  of time. This is a classic that combines clams, fresh clam
  broth, tomatoes, potatoes, vegetables, and herbs.
  
  Scrub the clams well to remove any external debris. Place
  the clams in a large pot with 8 cups water. Place over high
  heat and bring to a boil. Reduce the heat and cook until
  the clams just open, about 5 minutes. Remove from the heat
  and strain the broth into a large bowl and set aside.
  Separate the clams from their shells. Coarsely chop the
  clams and set aside; discard the shells.
  
  Clean any sand from the bottom of the pot. Heat the butter
  over a moderately low heat. Add the onions and cook,
  stirring frequently to prevent browning, about 8 minutes,
  or until soft. Add the carrots, celery, garlic, bay leaf,
  potatoes, tomatoes, tomato paste, thyme, oregano and
  pepper, and stir to mix. Add the reserved clam broth into
  the pot and bring to a boil over high heat. Reduce the
  heat to moderate and cook, uncovered, for 30 to 40 minutes.
  Add the clams and cook another 10 minutes, or until the
  potatoes are tender.
  
  Taste for seasoning and serve piping hot.
  
  Recipe from: Lundy's by Robert Cornfield, Kathy Gunst
  
  Serves 8
  
  Meal Master Format by Dave Drum - 05 December 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Rice is born in water and must die in wine. - Italian Proverb
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