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You should have gone to Wisconsin. They have real food there.
LoL just kidding, even with all the mayo in the slaw the TI dressing still is needed and makes the sammich. Sounds Interesting and delish.
Biggest best and best selection of burgers was Wisconsin, for me, also because they seem to cherish the mom n pop places. And even the chain restaurants are localized just to that region.
I asked a younger than me guy, "hey, where can i go to get the biggest best burger". He tellls me a place and adds, "its 4000 calaries going down and five minutes after you're done you say to yourself, why the f did I just eat that?" I was sold! So we go there and sure enough 5 minutes after finishing, back in the car with the seat now reclined, on the verge of passing out with labored shallow breathing, I go, "Why the F did I just eat that?
This recipe had eggplant and was really good.
IngredientsVegetables:Cooking spray1 pound Asian eggplants, unpeeled, cut into 1-inch pieces1 pound Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces2 tablespoons olive oilKosher salt and freshly ground black pepperMeat Sauce:1 tablespoon olive oil1/2 medium yellow onion, chopped1 tablespoon tomato paste1/2 teaspoon dried oregano1/4 teaspoon ground cinnamon1/4 teaspoon powdered garlic1/4 teaspoon ground ginger1 pound lean ground beef1/2 cup red wine2 tablespoons red wine vinegarKosher salt and freshly ground black pepper1/4 cup chopped fresh flat-leaf parsley, plus more for garnishBechamel:2 cups 1-percent milk1/4 cup all-purpose flourPinch nutmegKosher salt1 cup grated ParmesanCooking sprayDirectionsPreheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside.Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside.Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside.Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot.Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.Copyright 2013 Television Food Network, G.P. All rights reservedFrom Food Network KitchensCATEGORIES: Vegetables Dinner Baking View AllRead more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-moussaka.html?oc=linkback
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