Well, it's been ages since I cooked hamburgers - it's
so much work and beef it so expensive (compared to pork
which is mostly what I buy). Anyhoo, ground chuck was
on sale for $1.99/lb. in the family pack. So I got some.
Been having a hamburger for dinner every night this week.
I preformed the patties in my Tupperware hamburger patty
former/storer thingy (I have no idea what it's called -
you have little round things that stack on top of each
other and theres a thing for pressing the meat into the
containers, then you stack them on top of each other and
add the lid on the last one. Then you can stick it in the
freezer. I line mine with plastic wrap so it's easier to
remove the patties.) I thaw each patty overnight in the
fridge for the next days meal.

First fry up some bacon and set aside. Fry patty in some
of the bacon fat. Slice a thick slice off a large ripe
tomato. Slice a thin slice off a large Vidalia onion.
Take a leave of Romaine and remove the topmost green leaf
part and then cut in half across the middle. Slice some
cheddar cheese. Slice a hamburger bun (couldn't find any
good ones so got some store-bakery Kaiser rolls instead -
they're okay.)

Slather Miracle Whip on bottom of bun. Turn hamburger
and top with bacon and cheddar. Cover pan and cook till
cheese is mostly melted (sometimes I cook a little too long
and the cheese melts and a lot of it runs off the hamburger -
damn!). Put burger on bun and top with onion, tomato, romaine.

Like I died and went to heaven! Keep a damp washcloth on my
tray because I end up with all sorts of juices all over my
hands - it's a very moist messy hamburger - but delicious.
When I'm done I suck all the juices off my fingers and then
wipe with the wash cloth - don't want any good flavors to
go to waste! ;-) I guess this is not something I can eat in
the presence of civilized people, or any people for that matter.
The cats don't give a crap about my table manners. ;-)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> Well, it's been ages since I cooked hamburgers - it's
> so much work and beef it so expensive (compared to pork
> which is mostly what I buy). Anyhoo, ground chuck was
> on sale for $1.99/lb. in the family pack. So I got some.
> Been having a hamburger for dinner every night this week.
> I preformed the patties in my Tupperware hamburger patty
> former/storer thingy (I have no idea what it's called -
> you have little round things that stack on top of each
> other and theres a thing for pressing the meat into the
> containers, then you stack them on top of each other and
> add the lid on the last one. Then you can stick it in the
> freezer. I line mine with plastic wrap so it's easier to
> remove the patties.) I thaw each patty overnight in the
> fridge for the next days meal.
>
> First fry up some bacon and set aside. Fry patty in some
> of the bacon fat. Slice a thick slice off a large ripe
> tomato. Slice a thin slice off a large Vidalia onion.
> Take a leave of Romaine and remove the topmost green leaf
> part and then cut in half across the middle. Slice some
> cheddar cheese. Slice a hamburger bun (couldn't find any
> good ones so got some store-bakery Kaiser rolls instead -
> they're okay.)
>
> Slather Miracle Whip on bottom of bun. Turn hamburger
> and top with bacon and cheddar. Cover pan and cook till
> cheese is mostly melted (sometimes I cook a little too long
> and the cheese melts and a lot of it runs off the hamburger -
> damn!). Put burger on bun and top with onion, tomato, romaine.
>
> Like I died and went to heaven! Keep a damp washcloth on my
> tray because I end up with all sorts of juices all over my
> hands - it's a very moist messy hamburger - but delicious.
> When I'm done I suck all the juices off my fingers and then
> wipe with the wash cloth - don't want any good flavors to
> go to waste! ;-) I guess this is not something I can eat in
> the presence of civilized people, or any people for that matter.
> The cats don't give a crap about my table manners. ;-)
>
> Kate


Sounds great, only you didn't finish it in the well respected Primanti Bros
tradition.

Andy
The cat

Andy wrote:
> Kate Connally said...
>
>> Well, it's been ages since I cooked hamburgers - it's
>> so much work and beef it so expensive (compared to pork
>> which is mostly what I buy). Anyhoo, ground chuck was
>> on sale for $1.99/lb. in the family pack. So I got some.
>> Been having a hamburger for dinner every night this week.
>> I preformed the patties in my Tupperware hamburger patty
>> former/storer thingy (I have no idea what it's called -
>> you have little round things that stack on top of each
>> other and theres a thing for pressing the meat into the
>> containers, then you stack them on top of each other and
>> add the lid on the last one. Then you can stick it in the
>> freezer. I line mine with plastic wrap so it's easier to
>> remove the patties.) I thaw each patty overnight in the
>> fridge for the next days meal.
>>
>> First fry up some bacon and set aside. Fry patty in some
>> of the bacon fat. Slice a thick slice off a large ripe
>> tomato. Slice a thin slice off a large Vidalia onion.
>> Take a leave of Romaine and remove the topmost green leaf
>> part and then cut in half across the middle. Slice some
>> cheddar cheese. Slice a hamburger bun (couldn't find any
>> good ones so got some store-bakery Kaiser rolls instead -
>> they're okay.)
>>
>> Slather Miracle Whip on bottom of bun. Turn hamburger
>> and top with bacon and cheddar. Cover pan and cook till
>> cheese is mostly melted (sometimes I cook a little too long
>> and the cheese melts and a lot of it runs off the hamburger -
>> damn!). Put burger on bun and top with onion, tomato, romaine.
>>
>> Like I died and went to heaven! Keep a damp washcloth on my
>> tray because I end up with all sorts of juices all over my
>> hands - it's a very moist messy hamburger - but delicious.
>> When I'm done I suck all the juices off my fingers and then
>> wipe with the wash cloth - don't want any good flavors to
>> go to waste! ;-) I guess this is not something I can eat in
>> the presence of civilized people, or any people for that matter.
>> The cats don't give a crap about my table manners. ;-)
>>
>> Kate
>
>
> Sounds great, only you didn't finish it in the well respected Primanti Bros
> tradition.
>
> Andy
> The cat

Well, I had enough trouble getting my mouth around it
to take a bite. If I had put french fries and slaw on it
I wouldn't have been able to eat it! But much as I love
Primanti's, I prefer the fries and slaw on the fish sandwich.
On my hamburger I want the accessories I already mentioned,
bacon, cheddar, onion, tomato, lettuce, and Miracle Whip.
Those are the absolute perfect accompaniments for a good burger.
And, oh yeah, my burgers are just meat - nothing else. Not
even salt and pepper. Of course you really don't need that
with the accessories providing all kinds of contrasting flavors
and textures.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> On my hamburger I want the accessories I already mentioned,
> bacon, cheddar, onion, tomato, lettuce, and Miracle Whip.
> Those are the absolute perfect accompaniments for a good burger.
> And, oh yeah, my burgers are just meat - nothing else. Not
> even salt and pepper.


Kate,

Miracle whip?

You're just making fun of me!!!

I can take a joke! Miracle whip. LOLOL!!!

Andy

Andy wrote:
> Kate Connally said...
>
>> On my hamburger I want the accessories I already mentioned,
>> bacon, cheddar, onion, tomato, lettuce, and Miracle Whip.
>> Those are the absolute perfect accompaniments for a good burger.
>> And, oh yeah, my burgers are just meat - nothing else. Not
>> even salt and pepper.
>
>
> Kate,
>
> Miracle whip?
>
> You're just making fun of me!!!
>
> I can take a joke! Miracle whip. LOLOL!!!
>
> Andy

Go ahead and laugh! I much prefer Miracle Whip to
other commercial mayos. Most of them have a slight
bitter taste to them that I don't care for. I do
eat them, though, when I have no choice, but if I'm
cooking at home I'm sure as hell gonna use MW. It
tastes the most like my homemade mayo, which I'm too
lazy to make very often, unfortunately! Homemade
mayo is awesome!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> Andy wrote:
>> Kate Connally said...
>>
>>> On my hamburger I want the accessories I already mentioned,
>>> bacon, cheddar, onion, tomato, lettuce, and Miracle Whip.
>>> Those are the absolute perfect accompaniments for a good burger.
>>> And, oh yeah, my burgers are just meat - nothing else. Not
>>> even salt and pepper.
>>
>>
>> Kate,
>>
>> Miracle whip?
>>
>> You're just making fun of me!!!
>>
>> I can take a joke! Miracle whip. LOLOL!!!
>>
>> Andy
>
> Go ahead and laugh! I much prefer Miracle Whip to
> other commercial mayos. Most of them have a slight
> bitter taste to them that I don't care for. I do
> eat them, though, when I have no choice, but if I'm
> cooking at home I'm sure as hell gonna use MW. It
> tastes the most like my homemade mayo, which I'm too
> lazy to make very often, unfortunately! Homemade
> mayo is awesome!
>
> Kate


Kate,

I've never made homemade mayo. It's the fear of raw eggs.

All kidding aside, I only use Miracle Whip. Real mayo would probably be a
shock to my system.

Best,

Andy

Kate Connally wrote:
> Go ahead and laugh! I much prefer Miracle Whip to
> other commercial mayos. Most of them have a slight
> bitter taste to them that I don't care for. I do
> eat them, though, when I have no choice, but if I'm
> cooking at home I'm sure as hell gonna use MW. It
> tastes the most like my homemade mayo, which I'm too
> lazy to make very often, unfortunately! Homemade
> mayo is awesome!
>
> Kate

After my first child was born, I went on a diet. Miracle Whip had 35
calories per tablespoon and Hellman's mayo had 90. When I grew up we
used both, so I had no problems using Miracle Whip. I still like it.


Becca

On Jun 26, 10:07 am, Kate Connally > wrote:
> Well, it's been ages since I cooked hamburgers - it's
> so much work and beef it so expensive (compared to pork
> which is mostly what I buy). Anyhoo, ground chuck was
> on sale for $1.99/lb. in the family pack. So I got some.
> Been having a hamburger for dinner every night this week.
> I preformed the patties in my Tupperware hamburger patty
> former/storer thingy (I have no idea what it's called -
> you have little round things that stack on top of each
> other and theres a thing for pressing the meat into the
> containers, then you stack them on top of each other and
> add the lid on the last one. Then you can stick it in the
> freezer. I line mine with plastic wrap so it's easier to
> remove the patties.) I thaw each patty overnight in the
> fridge for the next days meal.
>
> First fry up some bacon and set aside. Fry patty in some
> of the bacon fat. Slice a thick slice off a large ripe
> tomato. Slice a thin slice off a large Vidalia onion.
> Take a leave of Romaine and remove the topmost green leaf
> part and then cut in half across the middle. Slice some
> cheddar cheese. Slice a hamburger bun (couldn't find any
> good ones so got some store-bakery Kaiser rolls instead -
> they're okay.)
>
> Slather Miracle Whip on bottom of bun. Turn hamburger
> and top with bacon and cheddar. Cover pan and cook till
> cheese is mostly melted (sometimes I cook a little too long
> and the cheese melts and a lot of it runs off the hamburger -
> damn!). Put burger on bun and top with onion, tomato, romaine.
>
> Like I died and went to heaven! Keep a damp washcloth on my
> tray because I end up with all sorts of juices all over my
> hands - it's a very moist messy hamburger - but delicious.
> When I'm done I suck all the juices off my fingers and then
> wipe with the wash cloth - don't want any good flavors to
> go to waste! ;-) I guess this is not something I can eat in
> the presence of civilized people, or any people for that matter.
> The cats don't give a crap about my table manners. ;-)
>
> Kate
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

You've reminded me of my favorite burger joint in Chicago. (Choppers,
Wicker Park . Horrible "decor". Good slaw, bad fries). Not that
the trimmings are at all alike, but what a glorious mess. A lot of
great foods are sloppy - a dipped beef, for instance. In college
(Richmond, VA c. 1980), there was a place for pork chop sandwiches, no
sides - served with a pile of grilled onion on generic whitebread that
would melt into a greasy paste coating. Ooooh!

"Kate Connally" > wrote in message
...
> Well, it's been ages since I cooked hamburgers - it's
> so much work and beef it so expensive (compared to pork
> which is mostly what I buy). Anyhoo, ground chuck was
> on sale for $1.99/lb. in the family pack. So I got some.
> Been having a hamburger for dinner every night this week.
> I preformed the patties in my Tupperware hamburger patty
> former/storer thingy (I have no idea what it's called -

LOL I think a lot of us own or owned a set of those. My mother made sure I
had a set, and she had a set so now I have two sets! I sometimes use it to
form the patties, not often.

> I line mine with plastic wrap so it's easier to
> remove the patties.)

I use waxed paper when I bother to use those molds. Often times I use a
combination of beef and pork, it's very tasty. And when I make tacos
(rarely) I use hot (spicy) bulk breakfast sausage. Pork, it's the beef
substitute LOL

Jill

jmcquown wrote:
> "Kate Connally" > wrote in message
> ...
>> Well, it's been ages since I cooked hamburgers - it's
>> so much work and beef it so expensive (compared to pork
>> which is mostly what I buy). Anyhoo, ground chuck was
>> on sale for $1.99/lb. in the family pack. So I got some.
>> Been having a hamburger for dinner every night this week.
>> I preformed the patties in my Tupperware hamburger patty
>> former/storer thingy (I have no idea what it's called -
>
> LOL I think a lot of us own or owned a set of those. My mother made
> sure I had a set, and she had a set so now I have two sets! I sometimes
> use it to form the patties, not often.
>
>> I line mine with plastic wrap so it's easier to
>> remove the patties.)
>
> I use waxed paper when I bother to use those molds. Often times I use a
> combination of beef and pork, it's very tasty. And when I make tacos
> (rarely) I use hot (spicy) bulk breakfast sausage. Pork, it's the beef
> substitute LOL
>
> Jill

Maybe I'll try a beef/pork mixture sometime. I love pork.
I bet that would be really tasty.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Fri, 26 Jun 2009 13:40:25 -0400, "jmcquown" >
wrote:

>"Kate Connally" > wrote in message
...
>> Well, it's been ages since I cooked hamburgers - it's
>> so much work and beef it so expensive (compared to pork
>> which is mostly what I buy). Anyhoo, ground chuck was
>> on sale for $1.99/lb. in the family pack. So I got some.
>> Been having a hamburger for dinner every night this week.
>> I preformed the patties in my Tupperware hamburger patty
>> former/storer thingy (I have no idea what it's called -
>
>LOL I think a lot of us own or owned a set of those. My mother made sure I
>had a set, and she had a set so now I have two sets! I sometimes use it to
>form the patties, not often.
>
>> I line mine with plastic wrap so it's easier to
>> remove the patties.)
>
>I use waxed paper when I bother to use those molds. Often times I use a
>combination of beef and pork, it's very tasty. And when I make tacos
>(rarely) I use hot (spicy) bulk breakfast sausage. Pork, it's the beef
>substitute LOL
>
>Jill


Oops! There's BULK .... SAUSAGE again! Duck your heads .....

V

Vesper wrote:
> On Fri, 26 Jun 2009 13:40:25 -0400, "jmcquown" >
> wrote:
>
>> "Kate Connally" > wrote in message
>> ...
>>> Well, it's been ages since I cooked hamburgers - it's
>>> so much work and beef it so expensive (compared to pork
>>> which is mostly what I buy). Anyhoo, ground chuck was
>>> on sale for $1.99/lb. in the family pack. So I got some.
>>> Been having a hamburger for dinner every night this week.
>>> I preformed the patties in my Tupperware hamburger patty
>>> former/storer thingy (I have no idea what it's called -
>> LOL I think a lot of us own or owned a set of those. My mother made sure I
>> had a set, and she had a set so now I have two sets! I sometimes use it to
>> form the patties, not often.
>>
>>> I line mine with plastic wrap so it's easier to
>>> remove the patties.)
>> I use waxed paper when I bother to use those molds. Often times I use a
>> combination of beef and pork, it's very tasty. And when I make tacos
>> (rarely) I use hot (spicy) bulk breakfast sausage. Pork, it's the beef
>> substitute LOL
>>
>> Jill
>
>
> Oops! There's BULK .... SAUSAGE again! Duck your heads .....
>
> V
LOL... I think it's a dead issue at this point as everyone is all bulked
out.

Bob

jmcquown wrote:

> I use waxed paper when I bother to use those molds. Often times I use a
> combination of beef and pork, it's very tasty. And when I make tacos
> (rarely) I use hot (spicy) bulk breakfast sausage. Pork, it's the beef
> substitute LOL


I usually make my burgers with a mixture of pork and beef. I add lots of
salt, some pepper, a dash of Worcestershire and a glug of hot sauce. I
form the meat into balls and stuff some blue cheese into mine, cheddar
into my wife's, and then gently press them into patties.

In article >,
Kate Connally > wrote:

> Like I died and went to heaven! Keep a damp washcloth on my
> tray because I end up with all sorts of juices all over my
> hands - it's a very moist messy hamburger - but delicious.
> When I'm done I suck all the juices off my fingers and then
> wipe with the wash cloth - don't want any good flavors to
> go to waste! ;-) I guess this is not something I can eat in
> the presence of civilized people, or any people for that matter.
> The cats don't give a crap about my table manners. ;-)
>
> Kate
> --
> Kate Connally

One of the many endearing qualities of cats. <g>

If you don't mind a few fang marks, they will lick your fingers clean
for you!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> Kate Connally > wrote:
>
>> Like I died and went to heaven! Keep a damp washcloth on my
>> tray because I end up with all sorts of juices all over my
>> hands - it's a very moist messy hamburger - but delicious.
>> When I'm done I suck all the juices off my fingers and then
>> wipe with the wash cloth - don't want any good flavors to
>> go to waste! ;-) I guess this is not something I can eat in
>> the presence of civilized people, or any people for that matter.
>> The cats don't give a crap about my table manners. ;-)
>>
>> Kate
>> --
>> Kate Connally
>
> One of the many endearing qualities of cats. <g>
>
> If you don't mind a few fang marks, they will lick your fingers clean
> for you!

That's where I have the world's weirdest cat.
Not only is she a strawberry fiend, but she does not
bite your fingers when she licks them. She's 14 years
old and has only once bitten my finger.

When I first got her I would let her lick my fingers but
was always on guard to pull them out of harms way if she
gave the slightest indication of trying to bite them. But
I soon realized she was not going to bite. She's the only
cat I know who realizes that the good taste of the food on
the finger is just a coating and that the finger itself is
not food!

It was just recently when she actually bit my finger but
I think it was a miscalculation on her part. She hasn't
done it since and I feel very comfortable letting her
lick to her heart's content. Every other cat I've ever
known has bitten, never once did they even consider just
licking!

However, it the case of the above-mentioned hamburgers,
I get first licks. If she's around and wants seconds
then she's welcome to lick.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Fri, 26 Jun 2009 10:07:44 -0400, Kate Connally >
wrote:

>Well, it's been ages since I cooked hamburgers - it's
>so much work and beef it so expensive (compared to pork
>which is mostly what I buy). Anyhoo, ground chuck was
>on sale for $1.99/lb. in the family pack. So I got some.
>Been having a hamburger for dinner every night this week.
>I preformed the patties in my Tupperware hamburger patty
>former/storer thingy (I have no idea what it's called -
>you have little round things that stack on top of each
>other and theres a thing for pressing the meat into the
>containers, then you stack them on top of each other and
>add the lid on the last one. Then you can stick it in the
>freezer. I line mine with plastic wrap so it's easier to
>remove the patties.) I thaw each patty overnight in the
>fridge for the next days meal.
>
>First fry up some bacon and set aside. Fry patty in some
>of the bacon fat. Slice a thick slice off a large ripe
>tomato. Slice a thin slice off a large Vidalia onion.
>Take a leave of Romaine and remove the topmost green leaf
>part and then cut in half across the middle. Slice some
>cheddar cheese. Slice a hamburger bun (couldn't find any
>good ones so got some store-bakery Kaiser rolls instead -
>they're okay.)
>
>Slather Miracle Whip on bottom of bun. Turn hamburger
>and top with bacon and cheddar. Cover pan and cook till
>cheese is mostly melted (sometimes I cook a little too long
>and the cheese melts and a lot of it runs off the hamburger -
>damn!). Put burger on bun and top with onion, tomato, romaine.
>
>Like I died and went to heaven! Keep a damp washcloth on my
>tray because I end up with all sorts of juices all over my
>hands - it's a very moist messy hamburger - but delicious.
>When I'm done I suck all the juices off my fingers and then
>wipe with the wash cloth - don't want any good flavors to
>go to waste! ;-) I guess this is not something I can eat in
>the presence of civilized people, or any people for that matter.
>The cats don't give a crap about my table manners. ;-)
>
>Kate


This is my kind of eats! Can I substitute Hellmans's Mayo for the
Miracle Whip?

Now drooling

V

On Jun 29, 12:18*pm, Vesper > wrote:
> On Fri, 26 Jun 2009 10:07:44 -0400, Kate Connally >
> wrote:
>
>
>
>
>
> >Well, it's been ages since I cooked hamburgers - it's
> >so much work and beef it so expensive (compared to pork
> >which is mostly what I buy). *Anyhoo, ground chuck was
> >on sale for $1.99/lb. in the family pack. *So I got some.
> >Been having a hamburger for dinner every night this week.
> >I preformed the patties in my Tupperware hamburger patty
> >former/storer thingy (I have no idea what it's called -
> >you have little round things that stack on top of each
> >other and theres a thing for pressing the meat into the
> >containers, then you stack them on top of each other and
> >add the lid on the last one. *Then you can stick it in the
> >freezer. *I line mine with plastic wrap so it's easier to
> >remove the patties.) *I thaw each patty overnight in the
> >fridge for the next days meal.
>
> >First fry up some bacon and set aside. *Fry patty in some
> >of the bacon fat. *Slice a thick slice off a large ripe
> >tomato. *Slice a thin slice off a large Vidalia onion.
> >Take a leave of Romaine and remove the topmost green leaf
> >part and then cut in half across the middle. *Slice some
> >cheddar cheese. *Slice a hamburger bun (couldn't find any
> >good ones so got some store-bakery Kaiser rolls instead -
> >they're okay.)
>
> >Slather Miracle Whip on bottom of bun. *Turn hamburger
> >and top with bacon and cheddar. *Cover pan and cook till
> >cheese is mostly melted (sometimes I cook a little too long
> >and the cheese melts and a lot of it runs off the hamburger -
> >damn!). *Put burger on bun and top with onion, tomato, romaine.
>
> >Like I died and went to heaven! *Keep a damp washcloth on my
> >tray because I end up with all sorts of juices all over my
> >hands - it's a very moist messy hamburger - but delicious.
> >When I'm done I suck all the juices off my fingers and then
> >wipe with the wash cloth - don't want any good flavors to
> >go to waste! *;-) I guess this is not something I can eat in
> >the presence of civilized people, or any people for that matter.
> >The cats don't give a crap about my table manners. ;-)
>
> >Kate
>
> This is my kind of eats! *Can I substitute Hellmans's Mayo for the
> Miracle Whip?
>
> Now *drooling
>
> V- Hide quoted text -
>
> - Show quoted text -

Please do!!!

On Mon, 29 Jun 2009 15:45:08 -0700 (PDT), Merryb >
wrote:

>On Jun 29, 12:18*pm, Vesper > wrote:
>> On Fri, 26 Jun 2009 10:07:44 -0400, Kate Connally >
>> wrote:
>>
>>
>>
>>
>>
>> >Well, it's been ages since I cooked hamburgers - it's
>> >so much work and beef it so expensive (compared to pork
>> >which is mostly what I buy). *Anyhoo, ground chuck was
>> >on sale for $1.99/lb. in the family pack. *So I got some.
>> >Been having a hamburger for dinner every night this week.
>> >I preformed the patties in my Tupperware hamburger patty
>> >former/storer thingy (I have no idea what it's called -
>> >you have little round things that stack on top of each
>> >other and theres a thing for pressing the meat into the
>> >containers, then you stack them on top of each other and
>> >add the lid on the last one. *Then you can stick it in the
>> >freezer. *I line mine with plastic wrap so it's easier to
>> >remove the patties.) *I thaw each patty overnight in the
>> >fridge for the next days meal.
>>
>> >First fry up some bacon and set aside. *Fry patty in some
>> >of the bacon fat. *Slice a thick slice off a large ripe
>> >tomato. *Slice a thin slice off a large Vidalia onion.
>> >Take a leave of Romaine and remove the topmost green leaf
>> >part and then cut in half across the middle. *Slice some
>> >cheddar cheese. *Slice a hamburger bun (couldn't find any
>> >good ones so got some store-bakery Kaiser rolls instead -
>> >they're okay.)
>>
>> >Slather Miracle Whip on bottom of bun. *Turn hamburger
>> >and top with bacon and cheddar. *Cover pan and cook till
>> >cheese is mostly melted (sometimes I cook a little too long
>> >and the cheese melts and a lot of it runs off the hamburger -
>> >damn!). *Put burger on bun and top with onion, tomato, romaine.
>>
>> >Like I died and went to heaven! *Keep a damp washcloth on my
>> >tray because I end up with all sorts of juices all over my
>> >hands - it's a very moist messy hamburger - but delicious.
>> >When I'm done I suck all the juices off my fingers and then
>> >wipe with the wash cloth - don't want any good flavors to
>> >go to waste! *;-) I guess this is not something I can eat in
>> >the presence of civilized people, or any people for that matter.
>> >The cats don't give a crap about my table manners. ;-)
>>
>> >Kate
>>
>> This is my kind of eats! *Can I substitute Hellmans's Mayo for the
>> Miracle Whip?
>>
>> Now *drooling
>>
>> V- Hide quoted text -
>>
>> - Show quoted text -
>
>Please do!!!

I was raised on Miracle Whip as a child and can not stand it now.

Next move up is to learn to make my own fresh mayo.

V

Vesper wrote:
> On Mon, 29 Jun 2009 15:45:08 -0700 (PDT), Merryb >
> wrote:
>
>> On Jun 29, 12:18 pm, Vesper > wrote:
>>> On Fri, 26 Jun 2009 10:07:44 -0400, Kate Connally >
>>> wrote:
>>>
>>>
>>>
>>>
>>>
>>>> Well, it's been ages since I cooked hamburgers - it's
>>>> so much work and beef it so expensive (compared to pork
>>>> which is mostly what I buy). Anyhoo, ground chuck was
>>>> on sale for $1.99/lb. in the family pack. So I got some.
>>>> Been having a hamburger for dinner every night this week.
>>>> I preformed the patties in my Tupperware hamburger patty
>>>> former/storer thingy (I have no idea what it's called -
>>>> you have little round things that stack on top of each
>>>> other and theres a thing for pressing the meat into the
>>>> containers, then you stack them on top of each other and
>>>> add the lid on the last one. Then you can stick it in the
>>>> freezer. I line mine with plastic wrap so it's easier to
>>>> remove the patties.) I thaw each patty overnight in the
>>>> fridge for the next days meal.
>>>> First fry up some bacon and set aside. Fry patty in some
>>>> of the bacon fat. Slice a thick slice off a large ripe
>>>> tomato. Slice a thin slice off a large Vidalia onion.
>>>> Take a leave of Romaine and remove the topmost green leaf
>>>> part and then cut in half across the middle. Slice some
>>>> cheddar cheese. Slice a hamburger bun (couldn't find any
>>>> good ones so got some store-bakery Kaiser rolls instead -
>>>> they're okay.)
>>>> Slather Miracle Whip on bottom of bun. Turn hamburger
>>>> and top with bacon and cheddar. Cover pan and cook till
>>>> cheese is mostly melted (sometimes I cook a little too long
>>>> and the cheese melts and a lot of it runs off the hamburger -
>>>> damn!). Put burger on bun and top with onion, tomato, romaine.
>>>> Like I died and went to heaven! Keep a damp washcloth on my
>>>> tray because I end up with all sorts of juices all over my
>>>> hands - it's a very moist messy hamburger - but delicious.
>>>> When I'm done I suck all the juices off my fingers and then
>>>> wipe with the wash cloth - don't want any good flavors to
>>>> go to waste! ;-) I guess this is not something I can eat in
>>>> the presence of civilized people, or any people for that matter.
>>>> The cats don't give a crap about my table manners. ;-)
>>>> Kate
>>> This is my kind of eats! Can I substitute Hellmans's Mayo for the
>>> Miracle Whip?
>>>
>>> Now drooling
>>>
>>> V- Hide quoted text -
>>>
>>> - Show quoted text -
>> Please do!!!
>
> I was raised on Miracle Whip as a child and can not stand it now.
>
> Next move up is to learn to make my own fresh mayo.
>
> V

Vesper - It's seriously easy to do. In fact, think creative and add your
own flavor twists. I'd throw you'd a recipe, but there are a gazillion
of them out there.

Have questions? Post them.

Bob

On Mon, 29 Jun 2009 21:29:04 -0400, Bob Muncie >
wrote:

>Vesper wrote:
>> On Mon, 29 Jun 2009 15:45:08 -0700 (PDT), Merryb >
>> wrote:
>>
>>> On Jun 29, 12:18 pm, Vesper > wrote:
>>>> On Fri, 26 Jun 2009 10:07:44 -0400, Kate Connally >
>>>> wrote:
>>>>
>>>>
>>>>
>>>>
>>>>
>>>>> Well, it's been ages since I cooked hamburgers - it's
>>>>> so much work and beef it so expensive (compared to pork
>>>>> which is mostly what I buy). Anyhoo, ground chuck was
>>>>> on sale for $1.99/lb. in the family pack. So I got some.
>>>>> Been having a hamburger for dinner every night this week.
>>>>> I preformed the patties in my Tupperware hamburger patty
>>>>> former/storer thingy (I have no idea what it's called -
>>>>> you have little round things that stack on top of each
>>>>> other and theres a thing for pressing the meat into the
>>>>> containers, then you stack them on top of each other and
>>>>> add the lid on the last one. Then you can stick it in the
>>>>> freezer. I line mine with plastic wrap so it's easier to
>>>>> remove the patties.) I thaw each patty overnight in the
>>>>> fridge for the next days meal.
>>>>> First fry up some bacon and set aside. Fry patty in some
>>>>> of the bacon fat. Slice a thick slice off a large ripe
>>>>> tomato. Slice a thin slice off a large Vidalia onion.
>>>>> Take a leave of Romaine and remove the topmost green leaf
>>>>> part and then cut in half across the middle. Slice some
>>>>> cheddar cheese. Slice a hamburger bun (couldn't find any
>>>>> good ones so got some store-bakery Kaiser rolls instead -
>>>>> they're okay.)
>>>>> Slather Miracle Whip on bottom of bun. Turn hamburger
>>>>> and top with bacon and cheddar. Cover pan and cook till
>>>>> cheese is mostly melted (sometimes I cook a little too long
>>>>> and the cheese melts and a lot of it runs off the hamburger -
>>>>> damn!). Put burger on bun and top with onion, tomato, romaine.
>>>>> Like I died and went to heaven! Keep a damp washcloth on my
>>>>> tray because I end up with all sorts of juices all over my
>>>>> hands - it's a very moist messy hamburger - but delicious.
>>>>> When I'm done I suck all the juices off my fingers and then
>>>>> wipe with the wash cloth - don't want any good flavors to
>>>>> go to waste! ;-) I guess this is not something I can eat in
>>>>> the presence of civilized people, or any people for that matter.
>>>>> The cats don't give a crap about my table manners. ;-)
>>>>> Kate
>>>> This is my kind of eats! Can I substitute Hellmans's Mayo for the
>>>> Miracle Whip?
>>>>
>>>> Now drooling
>>>>
>>>> V- Hide quoted text -
>>>>
>>>> - Show quoted text -
>>> Please do!!!
>>
>> I was raised on Miracle Whip as a child and can not stand it now.
>>
>> Next move up is to learn to make my own fresh mayo.
>>
>> V
>
>Vesper - It's seriously easy to do. In fact, think creative and add your
>own flavor twists. I'd throw you'd a recipe, but there are a gazillion
>of them out there.
>
>Have questions? Post them.
>
>Bob


Thanks. I do and will.

V

Vesper wrote:
> On Fri, 26 Jun 2009 10:07:44 -0400, Kate Connally >
> wrote:
>
>> Well, it's been ages since I cooked hamburgers - it's
>> so much work and beef it so expensive (compared to pork
>> which is mostly what I buy). Anyhoo, ground chuck was
>> on sale for $1.99/lb. in the family pack. So I got some.
>> Been having a hamburger for dinner every night this week.
>> I preformed the patties in my Tupperware hamburger patty
>> former/storer thingy (I have no idea what it's called -
>> you have little round things that stack on top of each
>> other and theres a thing for pressing the meat into the
>> containers, then you stack them on top of each other and
>> add the lid on the last one. Then you can stick it in the
>> freezer. I line mine with plastic wrap so it's easier to
>> remove the patties.) I thaw each patty overnight in the
>> fridge for the next days meal.
>>
>> First fry up some bacon and set aside. Fry patty in some
>> of the bacon fat. Slice a thick slice off a large ripe
>> tomato. Slice a thin slice off a large Vidalia onion.
>> Take a leave of Romaine and remove the topmost green leaf
>> part and then cut in half across the middle. Slice some
>> cheddar cheese. Slice a hamburger bun (couldn't find any
>> good ones so got some store-bakery Kaiser rolls instead -
>> they're okay.)
>>
>> Slather Miracle Whip on bottom of bun. Turn hamburger
>> and top with bacon and cheddar. Cover pan and cook till
>> cheese is mostly melted (sometimes I cook a little too long
>> and the cheese melts and a lot of it runs off the hamburger -
>> damn!). Put burger on bun and top with onion, tomato, romaine.
>>
>> Like I died and went to heaven! Keep a damp washcloth on my
>> tray because I end up with all sorts of juices all over my
>> hands - it's a very moist messy hamburger - but delicious.
>> When I'm done I suck all the juices off my fingers and then
>> wipe with the wash cloth - don't want any good flavors to
>> go to waste! ;-) I guess this is not something I can eat in
>> the presence of civilized people, or any people for that matter.
>> The cats don't give a crap about my table manners. ;-)
>>
>> Kate
>
>
> This is my kind of eats! Can I substitute Hellmans's Mayo for the
> Miracle Whip?

Don't know why you'd want to, but as long as I don't
have to eat it, fine. ;-)

> Now drooling

Hope you have a towel handy. And be careful not to drool
on your cat. ;-)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 30 Jun 2009 14:04:53 -0400, Kate Connally >
wrote:

>Vesper wrote:
>> On Fri, 26 Jun 2009 10:07:44 -0400, Kate Connally >
>> wrote:
>>
>>> Well, it's been ages since I cooked hamburgers - it's
>>> so much work and beef it so expensive (compared to pork
>>> which is mostly what I buy). Anyhoo, ground chuck was
>>> on sale for $1.99/lb. in the family pack. So I got some.
>>> Been having a hamburger for dinner every night this week.
>>> I preformed the patties in my Tupperware hamburger patty
>>> former/storer thingy (I have no idea what it's called -
>>> you have little round things that stack on top of each
>>> other and theres a thing for pressing the meat into the
>>> containers, then you stack them on top of each other and
>>> add the lid on the last one. Then you can stick it in the
>>> freezer. I line mine with plastic wrap so it's easier to
>>> remove the patties.) I thaw each patty overnight in the
>>> fridge for the next days meal.
>>>
>>> First fry up some bacon and set aside. Fry patty in some
>>> of the bacon fat. Slice a thick slice off a large ripe
>>> tomato. Slice a thin slice off a large Vidalia onion.
>>> Take a leave of Romaine and remove the topmost green leaf
>>> part and then cut in half across the middle. Slice some
>>> cheddar cheese. Slice a hamburger bun (couldn't find any
>>> good ones so got some store-bakery Kaiser rolls instead -
>>> they're okay.)
>>>
>>> Slather Miracle Whip on bottom of bun. Turn hamburger
>>> and top with bacon and cheddar. Cover pan and cook till
>>> cheese is mostly melted (sometimes I cook a little too long
>>> and the cheese melts and a lot of it runs off the hamburger -
>>> damn!). Put burger on bun and top with onion, tomato, romaine.
>>>
>>> Like I died and went to heaven! Keep a damp washcloth on my
>>> tray because I end up with all sorts of juices all over my
>>> hands - it's a very moist messy hamburger - but delicious.
>>> When I'm done I suck all the juices off my fingers and then
>>> wipe with the wash cloth - don't want any good flavors to
>>> go to waste! ;-) I guess this is not something I can eat in
>>> the presence of civilized people, or any people for that matter.
>>> The cats don't give a crap about my table manners. ;-)
>>>
>>> Kate
>>
>>
>> This is my kind of eats! Can I substitute Hellmans's Mayo for the
>> Miracle Whip?
>
>Don't know why you'd want to, but as long as I don't
>have to eat it, fine. ;-)
>
>> Now drooling
>
>Hope you have a towel handy. And be careful not to drool
>on your cat. ;-)
>
>Kate


No cat but the dog Gunther drools all over me. I will need a towel on
two counts.

V

Kate Connally wrote:
> Well, it's been ages since I cooked hamburgers - it's
> so much work and beef it so expensive (compared to pork
> which is mostly what I buy). Anyhoo, ground chuck was
> on sale for $1.99/lb. in the family pack. So I got some.
> Been having a hamburger for dinner every night this week.
> I preformed the patties in my Tupperware hamburger patty
> former/storer thingy (I have no idea what it's called -
> you have little round things that stack on top of each
> other and theres a thing for pressing the meat into the
> containers, then you stack them on top of each other and
> add the lid on the last one. Then you can stick it in the
> freezer. I line mine with plastic wrap so it's easier to
> remove the patties.) I thaw each patty overnight in the
> fridge for the next days meal.
>
> First fry up some bacon and set aside. Fry patty in some
> of the bacon fat. Slice a thick slice off a large ripe
> tomato. Slice a thin slice off a large Vidalia onion.
> Take a leave of Romaine and remove the topmost green leaf
> part and then cut in half across the middle. Slice some
> cheddar cheese. Slice a hamburger bun (couldn't find any
> good ones so got some store-bakery Kaiser rolls instead -
> they're okay.)
>
> Slather Miracle Whip on bottom of bun. Turn hamburger
> and top with bacon and cheddar. Cover pan and cook till
> cheese is mostly melted (sometimes I cook a little too long
> and the cheese melts and a lot of it runs off the hamburger -
> damn!). Put burger on bun and top with onion, tomato, romaine.
>
> Like I died and went to heaven! Keep a damp washcloth on my
> tray because I end up with all sorts of juices all over my
> hands - it's a very moist messy hamburger - but delicious.
> When I'm done I suck all the juices off my fingers and then
> wipe with the wash cloth - don't want any good flavors to
> go to waste! ;-) I guess this is not something I can eat in
> the presence of civilized people, or any people for that matter.
> The cats don't give a crap about my table manners. ;-)
>
> Kate

Kate - You are welcome to eat your burger anyway you want in my presence
:-) The more not civilized the better (assuming I made it for you).
However, I may not forgive the use of salad dressing vs. mayo. To me,
that's as bad as adding sweet pickle relish (sorry to my Canadian
friends). Just doesn't compute.

But if you were to visit, I'd make you a great burger on the grill,
fresh buns, lettuce, tomato, onion, and cheddar cheese and pickle slices
would abound. But the only condiments available would be ketchup,
mustard, and mayo.

I'm sad you don't like my burger :-(

Bob

Bob Muncie wrote:
> Kate Connally wrote:
>> Well, it's been ages since I cooked hamburgers - it's
>> so much work and beef it so expensive (compared to pork
>> which is mostly what I buy). Anyhoo, ground chuck was
>> on sale for $1.99/lb. in the family pack. So I got some.
>> Been having a hamburger for dinner every night this week.
>> I preformed the patties in my Tupperware hamburger patty
>> former/storer thingy (I have no idea what it's called -
>> you have little round things that stack on top of each
>> other and theres a thing for pressing the meat into the
>> containers, then you stack them on top of each other and
>> add the lid on the last one. Then you can stick it in the
>> freezer. I line mine with plastic wrap so it's easier to
>> remove the patties.) I thaw each patty overnight in the
>> fridge for the next days meal.
>>
>> First fry up some bacon and set aside. Fry patty in some
>> of the bacon fat. Slice a thick slice off a large ripe
>> tomato. Slice a thin slice off a large Vidalia onion.
>> Take a leave of Romaine and remove the topmost green leaf
>> part and then cut in half across the middle. Slice some
>> cheddar cheese. Slice a hamburger bun (couldn't find any
>> good ones so got some store-bakery Kaiser rolls instead -
>> they're okay.)
>>
>> Slather Miracle Whip on bottom of bun. Turn hamburger
>> and top with bacon and cheddar. Cover pan and cook till
>> cheese is mostly melted (sometimes I cook a little too long
>> and the cheese melts and a lot of it runs off the hamburger -
>> damn!). Put burger on bun and top with onion, tomato, romaine.
>>
>> Like I died and went to heaven! Keep a damp washcloth on my
>> tray because I end up with all sorts of juices all over my
>> hands - it's a very moist messy hamburger - but delicious.
>> When I'm done I suck all the juices off my fingers and then
>> wipe with the wash cloth - don't want any good flavors to
>> go to waste! ;-) I guess this is not something I can eat in
>> the presence of civilized people, or any people for that matter.
>> The cats don't give a crap about my table manners. ;-)
>>
>> Kate
>
> Kate - You are welcome to eat your burger anyway you want in my presence
> :-) The more not civilized the better (assuming I made it for you).
> However, I may not forgive the use of salad dressing vs. mayo. To me,
> that's as bad as adding sweet pickle relish (sorry to my Canadian
> friends). Just doesn't compute.

Sorry to disappoint you, Bob. And if I'm going to use
relish on anything it would be sweet pickle relish, but
not on hamburgers. I only use it sometimes on hotdogs
when I have them with ketchup and onions. Also, on the
rare occasions when I make grilled cheese sandwiches I like
to add sweet pickle relish and dip them in ketchup.

> But if you were to visit, I'd make you a great burger on the grill,
> fresh buns, lettuce, tomato, onion, and cheddar cheese and pickle slices
> would abound. But the only condiments available would be ketchup,
> mustard, and mayo.

Well, I could live with mayo. I assume you would make it
from scratch for me, right? But keep those pickle slices
away from me. And much as I love ketchup - not on a hamburger.
And never, never mustard. ;-) Oh, and since you are making
me a hamburger on the grill, can I get it medium-rare, please?

What time should I be there. And I'll need directions.

Thanks,
Kate
>
> I'm sad you don't like my burger :-(

Well, as long as you like it. Cheer up, Bob.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 01 Jul 2009 13:30:17 -0400, Kate Connally wrote:

> Bob Muncie wrote:
>> Kate Connally wrote:
>>
>> Kate - You are welcome to eat your burger anyway you want in my presence
>> :-) The more not civilized the better (assuming I made it for you).
>> However, I may not forgive the use of salad dressing vs. mayo. To me,
>> that's as bad as adding sweet pickle relish (sorry to my Canadian
>> friends). Just doesn't compute.
>
> Sorry to disappoint you, Bob. And if I'm going to use
> relish on anything it would be sweet pickle relish, but
> not on hamburgers. I only use it sometimes on hotdogs
> when I have them with ketchup and onions. Also, on the
> rare occasions when I make grilled cheese sandwiches I like
> to add sweet pickle relish and dip them in ketchup.
>
>> But if you were to visit, I'd make you a great burger on the grill,
>> fresh buns, lettuce, tomato, onion, and cheddar cheese and pickle slices
>> would abound. But the only condiments available would be ketchup,
>> mustard, and mayo.
>
> Well, I could live with mayo. I assume you would make it
> from scratch for me, right? But keep those pickle slices
> away from me. And much as I love ketchup - not on a hamburger.
> And never, never mustard. ;-) Oh, and since you are making
> me a hamburger on the grill, can I get it medium-rare, please?
>

ketchup on hot dogs but not on a burger is not in accordance with god's
great plan.

your pal,
blake

On Thu, 02 Jul 2009 17:08:59 GMT, blake murphy
> wrote:

>On Wed, 01 Jul 2009 13:30:17 -0400, Kate Connally wrote:
>
>> Bob Muncie wrote:
>>> Kate Connally wrote:
>>>
>>> Kate - You are welcome to eat your burger anyway you want in my presence
>>> :-) The more not civilized the better (assuming I made it for you).
>>> However, I may not forgive the use of salad dressing vs. mayo. To me,
>>> that's as bad as adding sweet pickle relish (sorry to my Canadian
>>> friends). Just doesn't compute.
>>
>> Sorry to disappoint you, Bob. And if I'm going to use
>> relish on anything it would be sweet pickle relish, but
>> not on hamburgers. I only use it sometimes on hotdogs
>> when I have them with ketchup and onions. Also, on the
>> rare occasions when I make grilled cheese sandwiches I like
>> to add sweet pickle relish and dip them in ketchup.
>>
>>> But if you were to visit, I'd make you a great burger on the grill,
>>> fresh buns, lettuce, tomato, onion, and cheddar cheese and pickle slices
>>> would abound. But the only condiments available would be ketchup,
>>> mustard, and mayo.
>>
>> Well, I could live with mayo. I assume you would make it
>> from scratch for me, right? But keep those pickle slices
>> away from me. And much as I love ketchup - not on a hamburger.
>> And never, never mustard. ;-) Oh, and since you are making
>> me a hamburger on the grill, can I get it medium-rare, please?
>>
>
>ketchup on hot dogs but not on a burger is not in accordance with god's
>great plan.
>
>your pal,
>blake


How about ketchup mixed with Miracle Whip on potato pancakes? Anybody
ever try it? Equal parts I think.

I would use good mayo and nice ketchup if I were to mix a batch up. No
sense in ruining good pancakes.

V

On Thu, 02 Jul 2009 13:24:57 -0500, Vesper wrote:

> On Thu, 02 Jul 2009 17:08:59 GMT, blake murphy
> > wrote:
>
>>
>>ketchup on hot dogs but not on a burger is not in accordance with god's
>>great plan.
>>
>>your pal,
>>blake
>
> How about ketchup mixed with Miracle Whip on potato pancakes? Anybody
> ever try it? Equal parts I think.
>
> I would use good mayo and nice ketchup if I were to mix a batch up. No
> sense in ruining good pancakes.
>
> V

i think james once mentioned ketchup on pancakes. since i haven't had
pancakes in probably thirty years, it will likely be a while before i try
it.

your pal,
blake

On Jul 2, 2:24*pm, Vesper > wrote:

> How about ketchup mixed with Miracle Whip on potato pancakes? *Anybody
> ever try it? *Equal parts I think.

No. Butter. Nothing but butter, salt, and pepper on potato
pancakes. (Of course,
here we have to define potato pancakes: latkes, mashed potatoes
formed into
cakes, or pancake batter with grated potato in it?)

> I would use good mayo and nice ketchup if I were to mix a batch up. No
> sense in ruining good pancakes.

By, for example, putting mayo and ketchup on them.

Cindy Hamilton

Vesper wrote:
> On Thu, 02 Jul 2009 17:08:59 GMT, blake murphy
> > wrote:
>
>> On Wed, 01 Jul 2009 13:30:17 -0400, Kate Connally wrote:
>>
>>> Bob Muncie wrote:
>>>> Kate Connally wrote:
>>>>
>>>> Kate - You are welcome to eat your burger anyway you want in my presence
>>>> :-) The more not civilized the better (assuming I made it for you).
>>>> However, I may not forgive the use of salad dressing vs. mayo. To me,
>>>> that's as bad as adding sweet pickle relish (sorry to my Canadian
>>>> friends). Just doesn't compute.
>>> Sorry to disappoint you, Bob. And if I'm going to use
>>> relish on anything it would be sweet pickle relish, but
>>> not on hamburgers. I only use it sometimes on hotdogs
>>> when I have them with ketchup and onions. Also, on the
>>> rare occasions when I make grilled cheese sandwiches I like
>>> to add sweet pickle relish and dip them in ketchup.
>>>
>>>> But if you were to visit, I'd make you a great burger on the grill,
>>>> fresh buns, lettuce, tomato, onion, and cheddar cheese and pickle slices
>>>> would abound. But the only condiments available would be ketchup,
>>>> mustard, and mayo.
>>> Well, I could live with mayo. I assume you would make it
>>> from scratch for me, right? But keep those pickle slices
>>> away from me. And much as I love ketchup - not on a hamburger.
>>> And never, never mustard. ;-) Oh, and since you are making
>>> me a hamburger on the grill, can I get it medium-rare, please?
>>>
>> ketchup on hot dogs but not on a burger is not in accordance with god's
>> great plan.
>>
>> your pal,
>> blake
>
>
> How about ketchup mixed with Miracle Whip on potato pancakes? Anybody
> ever try it? Equal parts I think.
>
> I would use good mayo and nice ketchup if I were to mix a batch up. No
> sense in ruining good pancakes.
>
> V

Even though I put ketchup on most things potato -
I do not put it on mashed (gravy only) or potatoes
pancakes (applesauce and sour cream only). That would
just be gross. Oh, and I guess not on baked potatoes
either. But any sort of fried potatoes. But I don't
know about mixing MW and ketchup. Maybe just use both
but don't mix them together. I like to have the individual
tastes. Mixed together it would be like Russian dressing.
(Actually that's how I used to make Russian dressing -
MW, ketchup, and sweet pickle relish.)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> Well, it's been ages since I cooked hamburgers - it's

it's funny that sheldumb the supposed "king" of ground beef did not
expose his ugly head in this thread. I guess it is true that he knows
much less than he "thinks" he does.

ns

On Fri, 03 Jul 2009 00:47:36 -0700, me > wrote:

>Kate Connally wrote:
>> Well, it's been ages since I cooked hamburgers - it's
>
>it's funny that sheldumb the supposed "king" of ground beef did not
>expose his ugly head in this thread. I guess it is true that he knows
>much less than he "thinks" he does.
>
>ns

Is this your version of a contribution to the topic?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Fri, 03 Jul 2009 00:47:36 -0700, me > wrote:
>
>> Kate Connally wrote:
>> it's funny that sheldumb the supposed "king" of ground beef did not
>> expose his ugly head in this thread. I guess it is true that he knows
>> much less than he "thinks" he does.
>>
>> ns
>
> Is this your version of a contribution to the topic?
>

You mean like your contribution? Oh wait there was nothing contributed
by you! No surprise there!

ns