"Sqwertz" > wrote in message
news
> On Mon, 8 Oct 2012 23:32:53 -0500, Sqwertz wrote:
>
>> On Tue, 09 Oct 2012 00:20:05 -0400, Cheryl wrote:
>>
>>> On 10/7/2012 5:35 PM, Sqwertz wrote:
>>>
>>>> ObFood: The perfect meatball and pepperoni sub, with gravity defying
>>>> melting Iberico cheese:
>>>>
>>>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>>
>>> I've never seen a meatball sub with pepperoni! But DAMN that looks
>>> good.
>>
>> 29,500 hits for:
>>
>> "meatball and pepperoni" sandwich -subway
>
> And Papa John's just sent me an email introducing their Meatball and
> Pepperoni pizza. They must have been reading this thread and copied
> my idea.
>
> Earlier in the week Jack in the Box came out with a burger on a
> pretzel roll, just a couple days after I posted my pretzel rolls to
> Facebook. They copied my idea, too.
>
> It appears the restaurant marketing execs are following me around
> copying my ideas for their next hot menu items.
>
> -sw

The fertilizer companies need to get in on this action.

On Tue, 9 Oct 2012 17:15:32 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >On Mon, 8 Oct 2012 17:39:13 +0000 (UTC), (Steve
>
> >> You would want to use a BBQ insert (which could just be another grill,
> >> oriented perpendicularly to the first one; but I have invested in a
> >> couple inserts and they make these things much easier).
>
> >Not sure what you mean by BBQ insert... are you talking about those
> >metal thingies with holes that you put wood chips in?
>
> No; they are metal things with holes, but they hold the item
> being cooked, not the wood chips. The wood chips can go directly
> on top of the charcoals.
>
> They come in various shapes, some flat, some basket-shaped.
>
> Here's an example (called a "BBQ Wok" although that is a silly
> name for it):
>
> http://www.amazon.com/Danesco-150121.../dp/B0018C3D80
>
>
Thanks, I'm familiar with the concept except I've never seen or heard
them called an insert before. They usually have higher sides, so I
can understand the "wok" term a little better than for the one in that
image. If I sliced the corned beef thick, why would I need to put it
on a perforated sheet like that? The slices should be too thick to
flex and fall through the grate.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 9 Oct 2012 14:38:30 -0700, "Pico Rico" >
wrote:

>
> "Sqwertz" > wrote in message
> news
> > On Mon, 8 Oct 2012 23:32:53 -0500, Sqwertz wrote:
> >
> >> On Tue, 09 Oct 2012 00:20:05 -0400, Cheryl wrote:
> >>
> >>> On 10/7/2012 5:35 PM, Sqwertz wrote:
> >>>
> >>>> ObFood: The perfect meatball and pepperoni sub, with gravity defying
> >>>> melting Iberico cheese:
> >>>>
> >>>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
> >>>
> >>> I've never seen a meatball sub with pepperoni! But DAMN that looks
> >>> good.
> >>
> >> 29,500 hits for:
> >>
> >> "meatball and pepperoni" sandwich -subway
> >
> > And Papa John's just sent me an email introducing their Meatball and
> > Pepperoni pizza. They must have been reading this thread and copied
> > my idea.
> >
> > Earlier in the week Jack in the Box came out with a burger on a
> > pretzel roll, just a couple days after I posted my pretzel rolls to
> > Facebook. They copied my idea, too.
> >
> > It appears the restaurant marketing execs are following me around
> > copying my ideas for their next hot menu items.
> >
> > -sw
>
> The fertilizer companies need to get in on this action.
>
He's at the center of his own little universe.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote:

[ BBQ "woks"/inserts ]

>Thanks, I'm familiar with the concept except I've never seen or heard
>them called an insert before. They usually have higher sides, so I
>can understand the "wok" term a little better than for the one in that
>image. If I sliced the corned beef thick, why would I need to put it
>on a perforated sheet like that? The slices should be too thick to
>flex and fall through the grate.

You can do it just on top of the grill that came with your Weber.
But in my experience, sometimes things fall through the grill and the
insert doesn't have that problem; plus you can place/remove the
insert with its contents in one move, without having to place/remove
individual items (in this case, slices of corned beef) from a hot
Weber. It ends up saving some work.

Something like an eggplant, or steaks, the insert is unnecessary.
Whereas something like fish, or smaller vegetables, it really helps. I
suspect in the case of sliced corned beef, it would help although
I haven't tried that yet.


Steve

Mark Thorson > wrote in
:

>> That's a good question. I have never heard of it. There is
>> Montreal Smoked Meat, which is a very good corned beef/
>> pastrami that originated in a couple of very well known
>> Montreal delis. Maybe it is like Canadian bacon, a product
>> apparently named for something we eat here, but unknown in
>> Canada by that name.
>
> Do you have anything called "American"?

Actually no. Odd, isn't it.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dave Smith wrote:
>
> On 07/10/2012 9:24 AM, sf wrote:
> >
> > What is Canadian smoked meat? Hubby ordered some and it looked
> > (tasted) like a very lean piece of corned beef that had spent some
> > time in the smoker.
>
> That's a good question. I have never heard of it. There is Montreal
> Smoked Meat, which is a very good corned beef/ pastrami that originated
> in a couple of very well known Montreal delis. Maybe it is like Canadian
> bacon, a product apparently named for something we eat here, but unknown
> in Canada by that name.

Do you have anything called "American"?

Michel Boucher > wrote:

>Because being thin-skinned is an observable condition, like
>persistent conservatism, neither of which is curable.

I've concluded conservatism is an anger disorder. Something
like "borderline personality". A diagnosable derangement.


Steve

Steve Pope wrote:

> I've concluded conservatism is an anger disorder. Something
> like "borderline personality". A diagnosable derangement.

I think you're on to something. Now all we need is an efficacious
treatment. So far, neither prolonged education nor reduced taxation
has had any effect. I say we try forcible deprivation from religious
rituals. That might cure some of them.

On 10/10/2012 12:22 PM, Mark Thorson wrote:
> Dave Smith wrote:
>>
>> On 07/10/2012 9:24 AM, sf wrote:
>>>
>>> What is Canadian smoked meat? Hubby ordered some and it looked
>>> (tasted) like a very lean piece of corned beef that had spent some
>>> time in the smoker.
>>
>> That's a good question. I have never heard of it. There is Montreal
>> Smoked Meat, which is a very good corned beef/ pastrami that originated
>> in a couple of very well known Montreal delis. Maybe it is like Canadian
>> bacon, a product apparently named for something we eat here, but unknown
>> in Canada by that name.
>
> Do you have anything called "American"?
>


American Bacon? American smoked meat?

No.

(Steve Pope) wrote in news:k54cvf$ovc$1
@blue-new.rahul.net:

> Michel Boucher > wrote:
>
>>Because being thin-skinned is an observable condition, like
>>persistent conservatism, neither of which is curable.
>
> I've concluded conservatism is an anger disorder. Something
> like "borderline personality". A diagnosable derangement.

Where does it sit in the DSM IV? I believe it is not curable
because it hasn't yet been identified as a disorder or chemical
imbalance in the brain. Research however is starting to reveal
that an enlarged amygdala is double-plus ungood, brain-wise:

http://www.ucl.ac.uk/news/news-articles/1012/10122301

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

George M. Middius > wrote in
:

> Steve Pope wrote:
>
>> I've concluded conservatism is an anger disorder. Something
>> like "borderline personality". A diagnosable derangement.
>
> I think you're on to something. Now all we need is an
> efficacious treatment. So far, neither prolonged education nor
> reduced taxation has had any effect. I say we try forcible
> deprivation from religious rituals. That might cure some of
> them.

Or just convince them they are martyrs to their cause.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dave Smith > wrote in
:

>>> That's a good question. I have never heard of it. There is
>>> Montreal Smoked Meat, which is a very good corned beef/
>>> pastrami that originated in a couple of very well known
>>> Montreal delis. Maybe it is like Canadian bacon, a product
>>> apparently named for something we eat here, but unknown
>>> in Canada by that name.
>>
>> Do you have anything called "American"?
>
> American Bacon? American smoked meat?

American butter tarts, American bars, poutine.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On Wed, 10 Oct 2012 01:09:24 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> [ BBQ "woks"/inserts ]
>
> >Thanks, I'm familiar with the concept except I've never seen or heard
> >them called an insert before. They usually have higher sides, so I
> >can understand the "wok" term a little better than for the one in that
> >image. If I sliced the corned beef thick, why would I need to put it
> >on a perforated sheet like that? The slices should be too thick to
> >flex and fall through the grate.
>
> You can do it just on top of the grill that came with your Weber.
> But in my experience, sometimes things fall through the grill and the
> insert doesn't have that problem; plus you can place/remove the
> insert with its contents in one move, without having to place/remove
> individual items (in this case, slices of corned beef) from a hot
> Weber. It ends up saving some work.
>
> Something like an eggplant, or steaks, the insert is unnecessary.
> Whereas something like fish, or smaller vegetables, it really helps. I
> suspect in the case of sliced corned beef, it would help although
> I haven't tried that yet.
>
>
I don't have anything perforated that I've bought specifically to use
on the bbq, but I have one of those perforated pizza pans (that I
never use but haven't thrown out or donated) I could use. Thanks.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"aboot"

HTH, eh? ;-)

Bob