-=> Dale Shipp wrote to Dave Drum <=-
DS> Unami -- I keep running across that term in various cooking shows and
DS> have yet to grok it. My online dictionary is no help -- it defines the
DS> word as being a Native American tribe of the Lenape Nation.
DS> Can you explain it in a manner that even I can grasp?
DD> Start by spelling it with two ems. You've spelt it with an en and an
DD> em. You - em - ay - em - eye : umami. (oooh mommy)
DS> Thanks. I guess I cannot even blame Michael's eyesight on that error.
DS> I just read the first "M" as an "N".
DS> I still do not grok it though.
Which is why I included the Urban Dictionary definition. You're not
alone in that un-grokkishness. Bv)= I know the textbook definition.
Full stop. Like you it does not relate to the real world for me.
DS> This recipe has some decent flavors in it. My only problem is that
DS> more than two pounds of toppings sounds like a lot for only four medium
DS> potatoes. It would have to be piled awfully high.
Two pounds of tatties and two(ish) pounds of chilli 'n beenz ( Beans?
are you sure this is really a Texas recipe?)
Comments interleaved with recipe.
DS> MMMMM----- Recipe via Meal-Master (tm) v8.05
DS> Title: Beef Chili 'N' Cheddar Topped Potatoes
DS> Categories: Main dish
DS> Yield: 4 Servings
DS> 1 1/2 lb Ground beef
DS> 4 md Baking potatoes
DS> -(8 oz each)
DS> 1 tb Chili powder
I assume that since this is a "Texas Beef Council" recipe that they
mean Gebhart's chilli spice. A call out would be nice. And a boost to
two tablespoons of spice.
DS> 15 oz Canned hot chili beans
DS> 1 1/2 c Shredded cheddar cheese
DS> -(mild), divided
Why "mild"? Just for the colour? Something with more flavour profile
would go well.
DS> 1/4 c Sliced green onions
Where are the garlic and cumin????
DS> Preparation time: 30 Minutes
DS> 1. Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or
DS> until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.
DS> 2. Meanwhile in large skillet, brown ground beef over medium-high
DS> heat 6 to 8 minutes or until beef is no longer pink, breaking up into
DS> 3/4" pieces. Pour off drippings; stir in chili powder and 1/2
3/4" is end-of-my-thumb sized chunks. If making chilli w/ground beef one
should break it up into *much* smaller bits than that. Or just use "cut
meat" (diced beef). And why pour off the tasty "drippings". Fat carries
flavour.
DS> teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated
DS> through.
So, the cheese is used as a thickener. Might as well use the Velveeta
that you didn't use to wax your car. Bv)=
DS> 3. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season
DS> potatoes with salt and pepper, if desired. Spoon equal amounts of
DS> beef
DS> mixture over each potato. Top with remaining cheese and green onions.
DS> * COOKFDN brings you this recipe with permission from:
DS> * Texas Beef Council -- http://www.txbeef.org
DS> MMMMM
Not one of Texas Beef's better recipes. Here's one that works - it's a
Texas take on 7-Up's "Unburger".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jumping Jacques Jalapeno Burgers
Categories: Beef, Chilies, Cheese
Yield: 4 Servings
1 lb Ground beef
1 sm Onion; diced (4 tbsp.)
1 tb Cream
1 cl Garlic; crushed
1/2 ts (ea) salt & pepper
4 ts Salsa Picante
4 ts Jalapeno Nacho Slices;
- chopped
1/2 c Shredded cheddar cheese
Mix beef, onion, cream, garlic, salt and pepper and form
into 8 thin patties.
Top each of 4 patties with 1 tsp. Salsa Picante, 1 tsp.
Jalapeno Nacho Slices and 2 tbsp. cheese.
Top with remaining 4 patties, press edges to seal in
toppings.
Grill over medium coals for 12 minutes. Turn once after 7
minutes.
Serve on your favorite bun. Spread with or dip in extra
Salsa. This burger can stand alone or be eaten with
lettuce and tomato.
Recipe from: * Texas Beef Council *
Uncle Dirty Dave's Kitchen
MMMMM
... "Velveeta - you can eat it or you can wax your car with it." Judy Garland
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* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
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National Cooking Echo 
