Text 8798, 104 rader
Skriven 2014-01-14 06:07:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: odds and ends
=====================
JIM WELLER Said to ALL  about odds and ends

JW> Bad food alert: I also went to MacDonald's, dragged there by Ray's
JW> stepkids, for the 7th time in 50 years. They haven't gotten any
JW> better. Their premium priced 1/3 pound Angus burger is a dry little
JW> hockey puck with the same lame toppings, plastic cheese slices and
JW> poor quality bun as their other burgers. Avoid. For just a dollar
JW> more one can get a nice and juicy 6 oz ground sirloin Uncle Burger
JW> with steak sauce, bacon and mushrooms at A&W.

Do they spell McDonalds differently in Canadia? Down here in the Lower 
48 they have ditched the Angus McBurgers in favour of tarted-up quarter 
pounders. Which also have an overcooked patty, crappy roll that even the 
sesame seeds can't save and increased prices. The bacon-habanero-ranch 
Quarter-pounder is OK, with a respectable heat and their brief fling 
with a BLT Quarter-pounder was pretty good. But, the best things on 
their menu remain the breakfast burritos, the iconic Big Mac and the 
McDouble (and now the bacon McDouble). And, of course, the fries.

Burger Kink^hg is futzing about trying to clone the Big Mac. So, I tried 
one - HAH! Charbroiling the patties doesn't help. And they are using a 
weird Thousand Islandish sauce.  FAIL!  Big time FAIL! And their fries 
suck, too.

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

      Title: Habanero Pesto Cream Sauce
 Categories: Sauces, Herbs, Chilies, Dairy, Poultry
      Yield: 3 servings

      3 c  Tight-packed cilantro leaves
      6 cl Garlic
      3    Habanero chilies; seeded
    3/4 c  Olive oil
    1/2 c  Butter
    1/3 c  (heaped) flour
     14 oz Can chicken broth
      1 ts Chicken stock
    1/4 ts Cayenne pepper
      2    Egg yolks
    1/4 c  Half & Half
    1/2 lb Sharp cheddar cheese; grated
      1 oz Parmesan cheese; grated
      1 oz Bleu cheese; crumbled
  1 2/3 c  Milk

  Combine the garlic and chilies in a blender or food
  processor and blend into a smooth paste.

  Add the cilantro leaves and olive oil in slowly, a little
  at a time until the mixture turns into a mixture that is a
  consistent dark green in color and about the consistency
  of thick oil. You do not need to add all the oil and
  cilantro if it takes this form before you used it all up.

  In a bowl beat the egg yolks and half and half until
  mixed.

  Melt the butter in a saucepan, do not allow to brown. When
  melted add the flour a little at a time. Mix thoroughly
  until the butter is taken up and formed into little balls
  of dough. Add more flour if necessary.

  Stir in the chicken broth and stock and bring the mixture
  to a boil. Simmer until thickened (approximately 5-10
  minutes), stirring occasionally.

  Add the milk slowly to the sauce (1/4-1/2 cup at a time).
  Allow the sauce to come to a boil between each addition.

  Add the cheddar cheese and taste as you go to make sure it
  doesn't become too strong. Do not allow the sauce to
  settle and burn on the bottle of the pan. Stir along the
  bottom of the pan. If it does begin to stick, remove or
  reduce from the heat.

  Add the Parmesan and blue cheeses. Taste as you go. If the
  flavor is too bland add more blue, if too strong, add
  Parmesan.

  Stir in the egg mixture and Cayenne and reduce heat to
  low, stirring to make sure it doesn't burn. Slowly stir in
  the chile mixture. The pesto should be a light green
  color. Taste as you add. You do not need to add the entire
  mixture if it would overpower the sauce.

  Source: FLG Beta Recipe Site

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... Always whisper the names of diseases.

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