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The Round Table
November Bombing Mission - Toxic Turkey!
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<blockquote data-quote="DrumsAndBeer" data-source="post: 292239" data-attributes="member: 2403"><p>Well this shows how much I actually know about American condiments. All together I don't care for catsup, and I thought that Heinz 57 was a variation on their catsup. I guess it's high time I gave 57 a try. I'll start with a pork cut.</p><p></p><p>On the other hand, I do not like A-1. I'd rather have a grilled Filet with a strip of bacon pinned to the edges seasoned with just black pepper and a touch of salt but grilled over lump mesquite coal. For a less expensive piece of meat a good marinade like one out of James Beard's book on BBQ would be my preference. And depending on the marinade I do like a touch of horse radish on the side for a little kick. I also like a dry rub of seasonings for cuts like tritip. Worcestershire is good in burger meat. I am assuming A-1 is bit of a take on the sauce that Lei & Perrins made famous. But A-1 is too pungent for my tastes.</p><p></p><p>Now for the portabello, I love olive oil, salt, pepper, fresh crushed garlic , and a little bit of balsamic vinegar but not too much (just a splash really) IMHO the shroom must be what's tasted.</p></blockquote><p></p>
[QUOTE="DrumsAndBeer, post: 292239, member: 2403"] Well this shows how much I actually know about American condiments. All together I don't care for catsup, and I thought that Heinz 57 was a variation on their catsup. I guess it's high time I gave 57 a try. I'll start with a pork cut. On the other hand, I do not like A-1. I'd rather have a grilled Filet with a strip of bacon pinned to the edges seasoned with just black pepper and a touch of salt but grilled over lump mesquite coal. For a less expensive piece of meat a good marinade like one out of James Beard's book on BBQ would be my preference. And depending on the marinade I do like a touch of horse radish on the side for a little kick. I also like a dry rub of seasonings for cuts like tritip. Worcestershire is good in burger meat. I am assuming A-1 is bit of a take on the sauce that Lei & Perrins made famous. But A-1 is too pungent for my tastes. Now for the portabello, I love olive oil, salt, pepper, fresh crushed garlic , and a little bit of balsamic vinegar but not too much (just a splash really) IMHO the shroom must be what's tasted. [/QUOTE]
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