Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
picked two nearly identical weight 2 1/2 pounders... what to do with
5lbs of beautiful beef, burgers of course.

Got to try my new grinder, excellent:


Lets back up a bit, started with a stiff gin and tonic.
Got real lime and a real stemmed cherry:


I weigh em, 10 ounces per, bigger than some implants:


I form burgers kinda ovate, fits a roll but a nicer presentation as a
chopped steak smothered w/onions n' shrooms, ovalte I can fit all
seven in my pan:


Before anyone asks the reason the color of the gin and tonic is less
red in that last picture is because it's my second, and I didn't add a
new cherry so didn't add another slug of cherry juice.

Okay, didn't cook any tonight, I froze them all.

Anyone who doesn't own a real meat grinder has no idea what/who
they're missing.

Sheldon

On Apr 20, 8:56 pm, Sheldon > wrote:
> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
> I weigh em, 10 ounces per, bigger than some implants:
>
>
> I form burgers kinda ovate, fits a roll but a nicer presentation as a
> chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> seven in my pan:
>
>
> Before anyone asks the reason the color of the gin and tonic is less
> red in that last picture is because it's my second, and I didn't add a
> new cherry so didn't add another slug of cherry juice.
>
> Okay, didn't cook any tonight, I froze them all.
>
> Anyone who doesn't own a real meat grinder has no idea what/who
> they're missing.
>
> Sheldon

Why would anyone add a cherry to a gin an tonic? The first picture
was frightening

John Kane replied to Sheldon:

>> Before anyone asks the reason the color of the gin and tonic is less
>> red in that last picture is because it's my second, and I didn't add a
>> new cherry so didn't add another slug of cherry juice.
<snip>
>
> Why would anyone add a cherry to a gin an tonic?


Because that's the people LIKE gin & tonics to be made when they have
Chronic Taste In Ass Disease.

Bob

Sheldon wrote:
> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
> I weigh em, 10 ounces per, bigger than some implants:
>
>
> I form burgers kinda ovate, fits a roll but a nicer presentation as a
> chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> seven in my pan:
>
>
Is there a reason it appears there is a telephone shaped thing on your
cutting board?

Jill

"Sheldon" > wrote in message
ups.com...
> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>

Why can't you learn to post a simple link?

cybercat made fun of Sheldon:

>>
>
> Why can't you learn to post a simple link?


He's a Usenet newbie and a complete retard.

Bob

cybercat wrote:
> "Sheldon" > wrote in message
> ups.com...
>> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
>> picked two nearly identical weight 2 1/2 pounders... what to do with
>> 5lbs of beautiful beef, burgers of course.
>>
>> Got to try my new grinder, excellent:
>>
>
> Why can't you learn to post a simple link?
>
>
I had no trouble viewing this picture (or any of the others, for that
matter), so your above remark puzzled me a bit.
My newsreader allows me to click on the above link, and in turn that
launches the pic in my browser, no problem.

Doesn't it work like that for you? Just curious.
--
Cheers
Chatty Cathy

On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> wrote:

>>> Got to try my new grinder, excellent:
>>>
>>
>> Why can't you learn to post a simple link?
>>
>>
>I had no trouble viewing this picture (or any of the others, for that
>matter), so your above remark puzzled me a bit.
>My newsreader allows me to click on the above link, and in turn that
>launches the pic in my browser, no problem.

There is something "non standard" with the way he posts his Urls. They
do not show as a normal link for me, either. I've been on Usenet for
over 10 years and this is not a normal thing. He's doing something
odd.

--
Zilbandy

"Zilbandy" > wrote

> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> > wrote:
>
>>>> Got to try my new grinder, excellent:
>>>>

>>I had no trouble viewing this picture (or any of the others, for that
>>matter), so your above remark puzzled me a bit.
>>My newsreader allows me to click on the above link, and in turn that
>>launches the pic in my browser, no problem.
>
> There is something "non standard" with the way he posts his Urls. They
> do not show as a normal link for me, either. I've been on Usenet for
> over 10 years and this is not a normal thing. He's doing something
> odd.

Tinypic has a copy feature now, one of the links is in that format.
I don't have a problem with it because I cut and paste, anyway.

nancy

Nancy Young wrote:
> "Zilbandy" > wrote
>
>> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
>> > wrote:
>>
>>>>> Got to try my new grinder, excellent:
>>>>>
>
>>> I had no trouble viewing this picture (or any of the others, for that
>>> matter), so your above remark puzzled me a bit.
>>> My newsreader allows me to click on the above link, and in turn that
>>> launches the pic in my browser, no problem.
>> There is something "non standard" with the way he posts his Urls. They
>> do not show as a normal link for me, either. I've been on Usenet for
>> over 10 years and this is not a normal thing. He's doing something
>> odd.
>
> Tinypic has a copy feature now, one of the links is in that format.
> I don't have a problem with it because I cut and paste, anyway.

Hmmmm. Wonder if its "browser-related". Only "odd" thing I have noticed
is that it has that *[/IMG]* in the link. My browser "strips that out"
automatically and "fixes it up". In other words, when I click on the
link in my newsreader and then look at the URL it puts in the browser,
it transforms it to:

http://i12.tinypic.com/2ziyj4w.jpg%5B/IMG

which works just fine. Dunno if all browsers do that. I am using
Firefox, BTW.

OBFood: Old faithful roast chicken today.....
--
Cheers
Chatty Cathy

"Zilbandy" > wrote in message
...
> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> > wrote:
>
>>>> Got to try my new grinder, excellent:
>>>>
>>>
>>> Why can't you learn to post a simple link?
>>>
>>>
>>I had no trouble viewing this picture (or any of the others, for that
>>matter), so your above remark puzzled me a bit.
>>My newsreader allows me to click on the above link, and in turn that
>>launches the pic in my browser, no problem.
>
> There is something "non standard" with the way he posts his Urls. They
> do not show as a normal link for me, either. I've been on Usenet for
> over 10 years and this is not a normal thing. He's doing something
> odd.
>

And when aggressively stupid, obnoxious people do odd things, well, I call
that "Open Season."



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:

> And when aggressively stupid, obnoxious people do odd things, well, I call
> that "Open Season."
>
Sayeth the agressively stupid, obnoxious odd ball who is still using MS
Outlook Express??

On Sat, 21 Apr 2007 08:55:46 -0400, "cybercat" >
wrote:
>
>"Zilbandy" > wrote in message
.. .
>> On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
>> > wrote:
>>
>>>I had no trouble viewing this picture (or any of the others, for that
>>>matter), so your above remark puzzled me a bit.
>>>My newsreader allows me to click on the above link, and in turn that
>>>launches the pic in my browser, no problem.
>>
>> There is something "non standard" with the way he posts his Urls. They
>> do not show as a normal link for me, either. I've been on Usenet for
>> over 10 years and this is not a normal thing. He's doing something
>> odd.
>>
>
>And when aggressively stupid, obnoxious people do odd things, well, I call
>that "Open Season."

He's using "IMG Code for for Forums and Message Boards" instead of
"URL for Email and IM". That's all.

IMG Code:
URL: http://tinypic.com/view.php?pic=2e2getv

I use an old version of Agent with Firefox set as my default browser.
Agent does not recognize [IMG] as a clickable link, so FF doesn't get
a chance to play with it. As a result of this thread, I pasted the
entire URL directly into FF. It did not ignore [IMG] and told me it
was not a valid URL, so Cathy's news reader must strip off the [IMG]
tags for her.

In any case, most of us post the URL when we use TinyPic. Both will
get you to the same place (immediately) if the OP remembers to trim
off extranious [IMG] code. http://i14.tinypic.com/2e2getv.jpg



--
See return address to reply by email

On Sat, 21 Apr 2007 03:36:04 -0700, Zilbandy
> wrote:

>On Sat, 21 Apr 2007 09:59:15 +0200, Chatty Cathy
> wrote:
>
>>>> Got to try my new grinder, excellent:
>>>>
>>>
>>> Why can't you learn to post a simple link?
>>>
>>>
>>I had no trouble viewing this picture (or any of the others, for that
>>matter), so your above remark puzzled me a bit.
>>My newsreader allows me to click on the above link, and in turn that
>>launches the pic in my browser, no problem.
>
>There is something "non standard" with the way he posts his Urls. They
>do not show as a normal link for me, either. I've been on Usenet for
>over 10 years and this is not a normal thing. He's doing something
>odd.

If I want to see the pictures, I just click on Reply and then I can
delete the [img] part and then click on the URL.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sat, 21 Apr 2007 09:03:57 -0500, The Cook >
wrote:

>If I want to see the pictures, I just click on Reply and then I can
>delete the [img] part and then click on the URL.

Copy/Paste works too. I can just select the url itself and not copy
the tags, paste it into my browser and I'm good to go.

--
See return address to reply by email

On Sat, 21 Apr 2007 09:03:57 -0500, The Cook >
wrote:

>If I want to see the pictures, I just click on Reply and then I can
>delete the [img] part and then click on the URL.

I can highlight just the actual URL and then right click. Agent gives
you an option to "Launch URL", but it's a pain when just using a
normal URL would work. Are ya listening Shel?

--
Zilbandy

"Chatty Cathy" > wrote in message
...
> cybercat wrote:
>> "Sheldon" > wrote in message
>> ups.com...
>>> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
>>> picked two nearly identical weight 2 1/2 pounders... what to do with
>>> 5lbs of beautiful beef, burgers of course.
>>>
>>> Got to try my new grinder, excellent:
>>>
>>
>> Why can't you learn to post a simple link?
> I had no trouble viewing this picture (or any of the others, for that
> matter), so your above remark puzzled me a bit.
> My newsreader allows me to click on the above link, and in turn that
> launches the pic in my browser, no problem.
>
> Doesn't it work like that for you? Just curious.
> --

No. Hence my comment. ?? I use Outlook Express, and Sheldon's
are the only "links" that show up this way because he is posting them
stupidly.



--
Posted via a free Usenet account from http://www.teranews.com

Chatty Cathy wrote:


> I had no trouble viewing this picture (or any of the others, for that
> matter), so your above remark puzzled me a bit.
> My newsreader allows me to click on the above link, and in turn that
> launches the pic in my browser, no problem.
>
> Doesn't it work like that for you? Just curious.

I'm reading through Google Groups and my browser is Safari. His links
open just fine in a new browser window, so I'm not sure what the
other's complaints are either.

--Lin

Sheldon said...

> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
> I weigh em, 10 ounces per, bigger than some implants:
>
>
> I form burgers kinda ovate, fits a roll but a nicer presentation as a
> chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> seven in my pan:
>
>
> Before anyone asks the reason the color of the gin and tonic is less
> red in that last picture is because it's my second, and I didn't add a
> new cherry so didn't add another slug of cherry juice.
>
> Okay, didn't cook any tonight, I froze them all.
>
> Anyone who doesn't own a real meat grinder has no idea what/who
> they're missing.
>
> Sheldon


No matter the color of the gin and tonic, WTF, you go grinding up burgers,
spin a yarn with photos to boot and then don't cook one or two???

Rather drink than eat?

Ya liquor'd up BUM!!!

Andy

On Apr 21, 5:10�am, Andy <q> wrote:
> Sheldon said...
>
>
>
>
>
> > Today there was top round (london broil) on sale, BOGO $4.99/lb. *So I
> > picked two nearly identical weight 2 1/2 pounders... what to do with
> > 5lbs of beautiful beef, burgers of course.
>
> > Got to try my new grinder, excellent:
> >
>
> > Lets back up a bit, started with a stiff gin and tonic.
> > Got real lime and a real stemmed cherry:
> >
>
> > I weigh em, 10 ounces per, bigger than some implants:
> >
>
> > I form burgers kinda ovate, fits a roll but a nicer presentation as a
> > chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> > seven in my pan:
> >
>
> > Before anyone asks the reason the color of the gin and tonic is less
> > red in that last picture is because it's my second, and I didn't add a
> > new cherry so didn't add another slug of cherry juice.
>
> > Okay, didn't cook any tonight, I froze them all.
>
> > Anyone who doesn't own a real meat grinder has no idea what/who
> > they're missing.
>
> > Sheldon
>
> No matter the color of the gin and tonic, WTF, you go grinding up burgers,
> spin a yarn with photos to boot and then don't cook one or two???
>
> Rather drink than eat?
>
> Ya liquor'd up BUM!!!

I previously posted pictures of the exact same kind of burgers
cooking.

http://i18.tinypic.com/40c2is1.jpg

Sheldon wrote:
> Andy <q> wrote:
>
> > No matter the color of the gin and tonic, WTF, you go grinding up burgers,
> > spin a yarn with photos to boot and then don't cook one or two???
>
> > Rather drink than eat?
>
> > Ya liquor'd up BUM!!!
>
> I previously posted pictures of the exact same kind of burgers
> cooking.
>
> http://i18.tinypic.com/40c2is1.jpg

I see it works with the bracketed portion omited... tinypics added
those brackets just recently when they revamped thier web site... the
brackets work for me and for most others, but from now on I will
remember to omit them... then anyone has a bitch take it up with
tinypics.

Sheldon

On Apr 20, 8:56 pm, Sheldon > wrote:
> Today there was top round (london broil) on sale, BOGO $4.99/lb. So I
> picked two nearly identical weight 2 1/2 pounders... what to do with
> 5lbs of beautiful beef, burgers of course.
>
> Got to try my new grinder, excellent:
>
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
> I weigh em, 10 ounces per, bigger than some implants:
>
>
> I form burgers kinda ovate, fits a roll but a nicer presentation as a
> chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> seven in my pan:
>
>
> Before anyone asks the reason the color of the gin and tonic is less
> red in that last picture is because it's my second, and I didn't add a
> new cherry so didn't add another slug of cherry juice.
>
> Okay, didn't cook any tonight, I froze them all.
>
> Anyone who doesn't own a real meat grinder has no idea what/who
> they're missing.
>
> Sheldon

Your beef looks warm.

Jimmy wrote:
>
> Your beef looks warm.

Anyone who has ever ground meat can plainly see that the meat coming
from the grinder if anything is too cold, that's why the grind looks
so stiff.

On Apr 21, 10:52 am, Sheldon > wrote:
> Jimmy wrote:
>
> > Your beef looks warm.
>
> Anyone who has ever ground meat can plainly see that the meat coming
> from the grinder if anything is too cold, that's why the grind looks
> so stiff.

So warm it up.

"Sheldon" > wrote in message
ups.com...
>> Okay, didn't cook any tonight, I froze them all.
>
> Anyone who doesn't own a real meat grinder has no idea what/who
> they're missing.
>
> Sheldon


Unless you have a restaurant nearby that makes their burgers from fresh
ground, never frozen beef everyday. And they grill the buns too. Sometimes
they're so busy you have to wait for a parking space!


Ms P

"Sheldon" > wrote in message
ups.com...
>
> Lets back up a bit, started with a stiff gin and tonic.
> Got real lime and a real stemmed cherry:
>
>
>
> Sheldon
>
Sheldon, for an alternative "getting started" drink try this recipe for an
"In Like Gin" cocktail.
http://www.videojug.com/film/how-to-...e-gin-cocktail
Their blood mary recipe is by far the best one I've ever had, though it was
also the first I've had in at least 20 years.
http://www.videojug.com/film/how-to-...-mary-cocktail

Videojug is a great cooking site all may not know about.

Kent

"Kent" wrote:
> "Sheldon" wrote:
>
> > Lets back up a bit, started with a stiff gin and tonic.
> > Got real lime and a real stemmed cherry:
> >
>
> > Sheldon
>
> Sheldon, for an alternative "getting started" drink try this recipe for an
> "In Like Gin" cocktail.http://www.videojug.com/film/how-to-...e-gin-cocktail
> Their blood mary recipe is by far the best one I've ever had, though it was
> also the first I've had in at least 20 years.http://www.videojug.com/film/how-to-...-mary-cocktail


Interesting drinks but a lot of work, I like drinks I can prepare
quickly, with no fuss, no muss, and with twice the alcohol they used.

> Videojug is a great cooking site all may not know about.

I was hoping for a bar with different kinda jugs. hehe

Thanks.

Sheldon