Quoting Dave Drum to Sean Dennis <=-
A lot of fast food places will give you a bottled water if you ask if
you want a safer option.
And charge you for it. I typically order water in restaurants as my beverage. And if ordering in a fats food drive through I am careful to specify a "glass of water" so I don't get a jug of Dasani or something
and a charge for it.
I don't hit fast food places very often but when I do the beverages
in a combo meal are essentially free when you check out the prices
of sandwiches and sides a la carte. And it doesn't matter whether
you order coffee, tea, a fountain drink, a bottled fruit juice or
bottled water, the price remains the same.
And I always eat sitting down inside; never use the drive thru.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bamberg Style Stuffed Onions
Categories: Pork, Bacon, Onion, Beer, German
Yield: 4 Servings
4 lg Onions, peeled
3 Eggs
1 c Fresh bread cubes, from
Rolls
1/2 lb Ground pork
1/4 lb Smoked boneless pork chop,
Coarsely chopped
1/4 c Fresh parsley, chopped
3/4 ts Salt
1/4 ts Mace
1/4 ts Thyme
Freshly ground pepper
4 sl Cooked smoked bacon, cut
Into 3-inch pieces
2 tb Butter
2 tb Flour
1 c Chicken broth
1 c Smoked or regular beer
Heat oven to 375 degrees. Trim the root end of the onion so onions
stand up straight. Trim a 1/2-inch slice off the top of the onion;
reserve tops. Scoop out each onion with a melon baller, leaving a
1/4-inch shell; set shells aside. Transfer the onion pieces to a food
processor. Add the eggs, bread, ground pork, smoked pork, parsley,
1/2 teaspoon of the salt, mace, thyme and pepper to taste. Pulse,
scraping down the sides of the bowl, until the mixture resembles
meatloaf. Divide mixture among the onion shells; place in a lightly
greased roasting pan. Bake until onion is soft and meat has browned,
about 50 minutes.
Remove onions from oven; remove to platter. Pour pan drippings into a
bowl. Return onions to pan; top each with 2 pieces of bacon. Place the
reserved tops on top of the bacon. Return to oven; bake until tops
soften, about 15 minutes.
Transfer onions to a warm plate to keep warm. Melt the butter in a
medium skillet over medium heat; whisk in flour. Cook 1 minute. Add
reserved pan drippings. Cook, whisking, until pale brown, about 5
minutes. Add chicken broth and smoked beer. Cook, stirring often,
until the sauce thickens, about 6 minutes. Season with remaining 1/4
teaspoon of the salt and pepper to taste. Pour sauce over or around
onions.
Matthias Trum, brewmaster for Heller-Brau Trum KG brewery in Bamberg,
Germany, suggests using his Original Schlenkerla Smokebeer in this
recipe, but any smoked beer would work.
From: Snoleppard42 On Rec.Food.Recipes
MMMMM
Cheers
Jim
... Fast food doesn't satisfy your appetite, it just kills it
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