Text 9951, 174 rader
Skriven 2014-02-15 20:36:50 av Dave Drum (1:261/38)
   Kommentar till text 9897 av Nancy Backus (1:261/1381.0)
Ärende: Kenny Rogers
====================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> I miss Lum's and their Wienerwald Chicken (rotisserie roasted). Oh,
 DD> well. That was then - this is now.

 NB> Was that the place that also specialized in beer-cooked hot dogs...?  I
 NB> remember that there was a Lum's near the RIT campus... the deaf
 NB> students actually had their own ASL sign for the place... It was a
 NB> great favorite among some...  :)  I was never sure whether it was part
 NB> of a chain or a stand-alone place...

The Lum's original specialty was hot dogs steamed in beer. But, there are only
two left in the whole country. One in Bellvue, Nebraska and the other in
Seekonk, Massachusetts. I never was big on hot dogs steamed in beer. But, I
really liked the Ollieburgers.

 DD> Last night I visited Popeyes for their Tuesday special X 4 - I got 4 legs
 DD> and 4 thighs - spicy. All for $5.40 out the door.  Bv)=  Had the legs for
 DD> dinner. I'll have two more meals from the more meaty thighs.

 NB> Nice.   :)

Yes'm 'twas.

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

      Title: The Ollieburger - Part One
 Categories: Beef, Chilies, Herbs, Sauces
      Yield: 1 servings

    1/3 lb Ground chuck per burger

MMMMM-------------------OLLIEBURGER SEASONING------------------------

MMMMM----------------------DRY INGREDIENTS---------------------------
    1/4 c  Sugar
      2 tb Paprika
    1/4 ts Turmeric
    1/2 ts Onion Powder
      1 ts Ground Coriander
    1/2 ts Cornstarch
      1 tb Ground Celery Seed
      1 tb Ground Cumin
      1 tb Garlic Powder
      2 ts Fennel Seed
      1 tb Crushed Red Pepper
    1/2 ts Cayenne Pepper
      1 ts Ground Black Pepper
      2    Crushed Beef Bouillon Cubes

MMMMM---------------------LIQUID INGREDIENTS--------------------------
      6 tb Lemon Juice
      2 tb Worcestershire sauce
      2 tb Soy Sauce
      2 tb Steak Sauce (A-1)
      2 ts Vegetable Oil
      2 ts Heinz 57 Sauce
      2 ts Cider Vinegar

MMMMM-------------------------BUN SAUCE------------------------------
    1/4 c  Miracle Whip
    1/4 c  Mayonnaise
      2 tb Orange French dressing
    1/2 ts Sweet relish
      2 ts Dill pickle relish
      1 ts Sugar
      1 ts Dried, minced onion
      1 ts White vinegar
      1 ts Ketchup
      2 tb Prepared Ollie Seasoning
           Marinade
      1 ts Montreal Steak Seasoning

  The World's Greatest Hamburger

  For many years, a family restaurant chain, known as Lum's sold an
  exceptional 1/3 pound hamburger that was second to none. These
  fantastic burgers were also to be found at a Lum's spin-off called
  Ollie's Trolleys. Unfortunately, due to the bad management of the
  parent company and the repeated selling of the restaurants, the chain
  virtually disappeared. There are a few Trolleys around and a handful
  of restaurants where you can still purchase this burger.

  However, these few remaining businesses have failed to live up to
  Ollie's own strict standards of preparation that he personally
  drilled into my head and they allow their customers to 'have it their
  way'.

  So, in honor of Oliver G. Gleichenhaus, I present to you, the one,
  and the only Worlds Greatest Hamburger

  In a large measuring bowl, add all dry Ingredients together by hand.
  DO NOT INHALE MIX as the dust is very overwhelming.

  In a separate bowl, mix liquid ingredients together until well mixed.
  Carefully add to dry ingredients and slowly mix by hand. Cover and
  refrigerate for 2 hr.

  For bun sauce, mix all ingredients and refrigerate for 2 hr as well.

  When preparing an Ollieburger, place a 1/3 lb burger in prepared
  marinade and allow to soak for 15 min.

  Place on a 2 sided grill (such as a sandwich grill) and cook until
  Medium Rare.

  Continued to PART TWO

  from ollieburger.wordpress.com

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: The Ollieburger - Part Two
 Categories: Beef, Chilies, Herbs, Sauces
      Yield: 1 servings


  Serve with a slice of Mozzarella cheese on a seeded bun with bun
  sauce top and bottom, and a garlic pickle spear.

  Potato chips are optional.

  AND NOTHING ELSE IS NEEDED.

  This is how Ollie wanted it, and this is how I present it to you.

  Discard any remaining sauce after the day's preparation.

  A little footnote.

  This recipe was created using a small sample of a commercially
  prepared seasoning mix.

  As you may or may not know, commercial mixes are pulverized to
  protect any proprietary secrets a company may have. Therefore these
  may not be the 100% exact ingredients, as owned by
  God-only-knows-who. Also, prior to Lum's buying Ollie's recipe, there
  was no written recipe. Ollie tossed together whatever ingredients he
  had handy in his chop shop. The commercial recipe was a collaborative
  effort between Lum's and their spice vendors,

  The creation of the recipe you see today was prepared over a period
  of 7 years. I was assisted by the late Rich Loy, of Lexington,
  Kentucky. Over that period we painstakingly made hundreds of batches
  in order to dissect the secrets of 'the sauce'.

  The final test was made and perfected shortly after Rich passed on.
  This last batch was the closest that anyone, outside of the secret
  holder, had made in taste and consistency.

  Like the late 'Ollie', Rich was a character in his own right. I miss
  both, very much.

  You will also find that this is a very expensive marinade to make,
  unless you maintain a stock of all ingredients. For those who can
  still buy it, you know now why it costs you between $7 and $9 dollars
  per burger.

  Try this recipe, and you'll know why it's worth it!

  from ollieburger.wordpress.com

  Uncle Dirty Dave's Archives

MMMMM

... Life is uncertain. Eat dessert first. - Ernestine Ulmer

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