Subj : Sandwich was:Blueberries
To : Ben Collver
From : Dave Drum
Date : Tue Mar 11 2025 07:08:00
-=> Ben Collver wrote to Dave Drum <=-
DD> Place was always busy I dunno what caused its demise.
BC> My hometown used to have an A&W that ways always busy. It had an
BC> ice cream bar, and i remember my favorite flavor was Tin Roof Sundae.
BC> It went out of business shortly after Mickey D's opened up. I think
BC> it was because Mickey D's was right next to the freeway exit and
BC> easy to see, while A&W was hidden on the other side of the river.
BC> Same area the bowling alley and skating rink were in.
We had three A&W locations here - all w/car hops as well as picnic tables
and inside dining. They are but a distant memory since all of the A*W
around here is part of Long John Silver's fish shoppes. Best thing about
that is that I can get draught A&W root beer with my fish * chips. I've
ordered a Papa Burger combo a couple times but it just didn't seem to
taste the way I remembered from the stand-aloe A&W days.
DD> Here's one I do based (very) loosely on the Mickey D's breakfast
DD> item.
BC> I didn't have this recipe in my collection yet.
BC> Here's a run of the mill burrito recipe.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Moon Burritos
BC> Categories: Burritos, Vegetarian
BC> Yield: 8 Burritos
Not R.O.T.M. really. Most burritos have some meat (usually beef) in them.
Here's one ver similar tp my standard order at Los Agaves before they left
town. I still miss them. The "Agave Burrito" used pulled pork rather than
cubes
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Carnitas Burrito
Categories: Pork, Vegetables, Chiles, Herbs, Beans
Yield: 6 servings
MMMMM--------------------------CARNITAS-------------------------------
2 ts Kosher salt; divided
2 ts Dried oregano
3 ts Cumin
1 ts (ea) smoked paprika, garlic
- powder, onion powder, and
- chilli spice mix
1/2 ts Black pepper
3 lb Boneless pork shoulder; in
- 1" inch pieces
2 tb Olive or avocado oil
6 cl Garlic; rough chopped
1 md White onion; in large
- chunks
2 Bay leaves
1/3 c Fresh orange juice
1/3 c Fresh lime juice
1 c Chicken broth
MMMMM--------------------------BURRITOS-------------------------------
6 10" flour tortillas
1 1/2 c Cooked Cilantro-lime rice or
- plain long-grain rice
15 oz Can black beans; drained,
- rinsed
1 c Pico de gallo
Shredded cheese or cashew
- queso
Jalapeno ranch dressing
+=OR=+
Sour cream
Guacamole and sliced avocado
Mix all of the spices in a small bowl. Rub the mixture
into all sides of each piece of pork, using your
fingertips to rub it in until the outside turns a red
hue from the paprika and chili powder.
Drizzle the olive oil into the bottom of the Instant Pot
and turn it to the saute function until it's hot and
shimmering. Working in batches, sear 4-5 pieces of pork
shoulder for 2-3 minutes on each side, until crispy and
brown. Transfer the seared pork to a cutting board.
Pour in a bit more oil in the bottom of the pot and add
the onion and cook to soften for 2-3 minutes, until
translucent. Add the garlic and cook for another 1-2
minutes, until fragrant.
Pour in the lime juice, orange juice, broth, and bay
leaves. Stir it togetheere, scraping any brown bits from
the bottom of the pan. Cancel the saute setting and
close the lid and turn the pressure valve to the sealing
position.
Cook on high pressure for 55 minutes. It will take about
10 minutes for Instant Pot to come to pressure before it
counts down. When the timer goes off, naturally release
the Instant Pot (do nothing) for 10 minutes then turn
the pressure release valve to quick release (release the
remaining pressure).
Heat the oven to broil. Use a slotted spoon to remove
the cooked pork pieces from the Instant Pot onto a sheet
pan. Shred the pork with two forks. It should fall apart
easily.
Spread it out evenly onto the sheet pan and broil it in
the oven for 3-5 minutes, turning the pan once or twice
to crisp it evenly. Serve warm in tortillas, a burrito,
or in a burrito bowl.
When you're ready to serve, warm the burrito shells by
heating over an open gas stove flame for 30 seconds on
each side. You can also put them in the microwave for 30
seconds or use a large cast-iron skillet to heat on both
sides for 20-30 seconds each.
Place about 1/4 cup of rice in the middle of the
tortilla then top with black beans and crispy carnitas.
Finish with your favorite toppings.
To roll the burrito, fold half of the burrito over the
toppings and tuck it under, securing the toppings
against the shell. Fold in both sides then finish
rolling into a burrito. Serve whole or slice in half.
By Molly Thompson
RECIPE FROM:
https://whatmollymade.com
Uncle Dirty Dave's Archives
MMMMM
... I smell a rat. Did you bake it or fry it?
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