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--- Received from GA.KWIST1 791 2377 03-06-04 12.29 -> london.food@xxxxxxxxxx.xxx -> roger@xxxxxxxxx.xxx Greek meatballs 'keftedes'(?) use bread as a binding agent, (home made type is better than presliced steam baked). Soak in water, squeeze and crumble into meat mixture. Loads of chopped parsley is also a great addition. Kay ********************************************************************* From: roger@xxxxxxxxx.xxx To: london.food@xxxxxxxxxx.xxx Date: Thu, 3 Jun 2004 11:35:19 +0100 Subject: Re: [london.food] burgers. On Thu, Jun 03, 2004 at 12:13:54AM +0100, Bob Walker wrote: > 1lb minced beef > 1 red onion > 6 cloves of garlic > 1 inch of ginger > 1 lime > Salt and Pepper Interesting. All the recipes I've seen call for some sort of binder - usually egg. How fatty was the beef? At some point I plan to take advantage of the local market and make goatburger. The problem is, goat is very lean and tends not to stick together well. Roger Norwich Union, an Aviva company, is authorised and regulated by the Financial Services Authority. This E-mail transmission may contain confidential or legally privileged information that is intended for the addressee only. Any view or opinions presented are solely those of the author and do not necessarily represent those of Norwich Union. If you are not the intended recipient you are hereby notified that any disclosure, copying, distribution or reliance upon the contents of this E-mail is strictly prohibited.
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