Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
one slice, mayo on the other. All washed down Hansen's Root Beer
which contains actual sassafras (which was supposedly banned for use
in food production, is my understanding).

http://i27.tinypic.com/2egb1xw.jpg

http://i25.tinypic.com/mx28zs.jpg

Nobody ever eats just one BLT... do they?

-sw

Sqwertz wrote:
>
> Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
> one slice, mayo on the other. All washed down Hansen's Root Beer
> which contains actual sassafras (which was supposedly banned for use
> in food production, is my understanding).

Safrole-free extract of sassafras root bark is a permitted additive,
as defined in 21CFR172.580.

Sqwertz wrote:

> Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
> one slice, mayo on the other. All washed down Hansen's Root Beer
> which contains actual sassafras (which was supposedly banned for use
> in food production, is my understanding).
>
> http://i27.tinypic.com/2egb1xw.jpg
>
> http://i25.tinypic.com/mx28zs.jpg
>
> Nobody ever eats just one BLT... do they?
>
> -sw

That lamb bacon looks even better sliced.
Awesome.

In article >,
Sqwertz > wrote:

> Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
> one slice, mayo on the other. All washed down Hansen's Root Beer
> which contains actual sassafras (which was supposedly banned for use
> in food production, is my understanding).
>
> http://i27.tinypic.com/2egb1xw.jpg
>
> http://i25.tinypic.com/mx28zs.jpg
>
> Nobody ever eats just one BLT... do they?
>
> -sw

Saw it and answered on a.b.f.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sat, 12 Sep 2009 14:26:48 -0700, RegForte wrote:

> That lamb bacon looks even better sliced.
> Awesome.

It has a really deep red color, even better looking when cooked.
Nothing like that pale pink stuff made of pork.

-sw

On Sep 12, 4:04*pm, Sqwertz > wrote:
> Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> and hothouse tomatoes. *Bob's Big Boy Roquefort dressing and FGBP on
> one slice, mayo on the other. *All washed down Hansen's Root Beer
> which contains actual sassafras (which was supposedly banned for use
> in food production, is my understanding).
>
> http://i27.tinypic.com/2egb1xw.jpg
>
> http://i25.tinypic.com/mx28zs.jpg
>
> Nobody ever eats just one BLT... do they?
>
> -sw

Mmmmm, pardon me . . . what is FGBP?
I was about to suggest you try alfalfa and radish sprouts before I saw
the pix with the gorgeous leaf lettuce. Did you grow it? I eat
sliced avocado on my BLTs and I don't toast the (gasp!) white bread!
Lynn in Fargo
also loves Hansen's

On Sat, 12 Sep 2009 16:45:13 -0500, Omelet wrote:

> Saw it and answered on a.b.f.

I posted two different sets of pictures to each group so it wouldn't
be too redundant.

-sw

On Sat, 12 Sep 2009 15:19:47 -0700 (PDT), Lynn from Fargo
Ografmorffig wrote:


> Mmmmm, pardon me . . . what is FGBP?

Black Pepper, freshly ground.

> I was about to suggest you try alfalfa and radish sprouts before I saw
> the pix with the gorgeous leaf lettuce. Did you grow it?

No. Nut I did grow the money that I used to pay $.77 head of
lettuce at Sprouts this afternoon.

> I eat
> sliced avocado on my BLTs and I don't toast the (gasp!) white bread!

I never toast bread for a BLT. BLT's require squishy, doughy bread.

-sw

Lynn from Fargo Ografmorffig wrote:
> On Sep 12, 4:04 pm, Sqwertz > wrote:
>> Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
>> and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
>> one slice, mayo on the other. All washed down Hansen's Root Beer
>> which contains actual sassafras (which was supposedly banned for use
>> in food production, is my understanding).
>>
>> http://i27.tinypic.com/2egb1xw.jpg
>>
>> http://i25.tinypic.com/mx28zs.jpg
>>
>> Nobody ever eats just one BLT... do they?
>>
>> -sw
>
> Mmmmm, pardon me . . . what is FGBP?
> I was about to suggest you try alfalfa and radish sprouts before I saw
> the pix with the gorgeous leaf lettuce. Did you grow it? I eat
> sliced avocado on my BLTs and I don't toast the (gasp!) white bread!
> Lynn in Fargo
> also loves Hansen's

Fresh Ground Black Pepper (FGBP).

Mark Thorson wrote:
>
> Sqwertz wrote:
> >
> > Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> > and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
> > one slice, mayo on the other. All washed down Hansen's Root Beer
> > which contains actual sassafras (which was supposedly banned for use
> > in food production, is my understanding).
>
> Safrole-free extract of sassafras root bark is a permitted additive,
> as defined in 21CFR172.580.

Here's a link to the actual regulation.

http://edocket.access.gpo.gov/cfr_20...cfr172.580.htm

"Sqwertz" > wrote in message
...
> Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
> one slice, mayo on the other. All washed down Hansen's Root Beer
> which contains actual sassafras (which was supposedly banned for use
> in food production, is my understanding).
>
> http://i27.tinypic.com/2egb1xw.jpg
>
> http://i25.tinypic.com/mx28zs.jpg
>
> Nobody ever eats just one BLT... do they?
>
> -sw
That bacon is really good looking!!! The sandwich ain't to shabby either!!
Janet

Sqwertz wrote:

> http://i27.tinypic.com/2egb1xw.jpg
>
> http://i25.tinypic.com/mx28zs.jpg

Wow. Gorgeous.

Serene

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Sep 12, 4:04*pm, Sqwertz > wrote:
> > Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> > and hothouse tomatoes. *Bob's Big Boy Roquefort dressing and FGBP on
> > one slice, mayo on the other. *All washed down Hansen's Root Beer
> > which contains actual sassafras (which was supposedly banned for use
> > in food production, is my understanding).
> >
> > http://i27.tinypic.com/2egb1xw.jpg
> >
> > http://i25.tinypic.com/mx28zs.jpg
> >
> > Nobody ever eats just one BLT... do they?
> >
> > -sw
>
> Mmmmm, pardon me . . . what is FGBP?
> I was about to suggest you try alfalfa and radish sprouts before I saw
> the pix with the gorgeous leaf lettuce. Did you grow it? I eat
> sliced avocado on my BLTs and I don't toast the (gasp!) white bread!
> Lynn in Fargo
> also loves Hansen's

Fresh Ground Black Pepper.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Sqwertz > wrote:

> On Sat, 12 Sep 2009 16:45:13 -0500, Omelet wrote:
>
> > Saw it and answered on a.b.f.
>
> I posted two different sets of pictures to each group so it wouldn't
> be too redundant.
>
> -sw

Ah, ok. I'll go back and look. :-)

Not everybody belongs to both groups so I don't agonize over it when I
post the same pics tho'.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Sqwertz > wrote:

> On Sat, 12 Sep 2009 14:26:48 -0700, RegForte wrote:
>
> > That lamb bacon looks even better sliced.
> > Awesome.
>
> It has a really deep red color, even better looking when cooked.
> Nothing like that pale pink stuff made of pork.
>
> -sw

I really am going to have to try making this.
Since I've recently become interested in meat curing and all that, it'll
fit well with the new hobby. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Sqwertz wrote:

> Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
> one slice, mayo on the other. All washed down Hansen's Root Beer
> which contains actual sassafras (which was supposedly banned for use
> in food production, is my understanding).
>
> http://i27.tinypic.com/2egb1xw.jpg
>
> http://i25.tinypic.com/mx28zs.jpg

Funny, whenever somebody mentions bacon I always think pork. But your
lamb bacon looks wonderful. Hope it tasted as good as it looks?
>
> Nobody ever eats just one BLT... do they?

<laugh> Not I.

--
Cheers
Chatty Cathy

On Sun, 13 Sep 2009 12:37:44 +0200, ChattyCathy wrote:

> Funny, whenever somebody mentions bacon I always think pork. But your
> lamb bacon looks wonderful. Hope it tasted as good as it looks?

Everybody in the U.S. considers bacon to be pork, which it is by all
definition. It's the belly of the pig in any form (cooked, smoked,
raw). It's the back/loin of the pig in some other countries.

"lamb bacon" is really an oxymoron. But there's nothing else to
call it. Everybody would know exactly what it is without ever
having heard the term before. Unlike those awful posers like "beef
bacon" and "turkey bacon", which are not bacon at all (Beef bacon is
usually brisket, and turkey bacon is just... so completely wrong).

>> Nobody ever eats just one BLT... do they?
>
> <laugh> Not I.

They're mostly vegetables. I only use 1 to 1.5 ounces of bacon on
each sandwich anyway. It's really just a salad on bread, IMO.

-sw

On Sat, 12 Sep 2009 16:04:42 -0500, Sqwertz wrote:

> Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
> and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
> one slice, mayo on the other. All washed down Hansen's Root Beer
> which contains actual sassafras (which was supposedly banned for use
> in food production, is my understanding).
>
> http://i27.tinypic.com/2egb1xw.jpg
>
> http://i25.tinypic.com/mx28zs.jpg
>
> Nobody ever eats just one BLT... do they?
>
> -sw

jeez, was roquefort dressing even mentioned on the marathon mustard on BLTs
thread?

good-lookin' sandwiches in any case.

your pal,
blake

On Sat, 12 Sep 2009 17:44:23 -0500, Sqwertz wrote:

> On Sat, 12 Sep 2009 15:19:47 -0700 (PDT), Lynn from Fargo
> Ografmorffig wrote:
>
>> Mmmmm, pardon me . . . what is FGBP?
>
> Black Pepper, freshly ground.
>
>> I was about to suggest you try alfalfa and radish sprouts before I saw
>> the pix with the gorgeous leaf lettuce. Did you grow it?
>
> No. Nut I did grow the money that I used to pay $.77 head of
> lettuce at Sprouts this afternoon.
>
>> I eat
>> sliced avocado on my BLTs and I don't toast the (gasp!) white bread!
>
> I never toast bread for a BLT. BLT's require squishy, doughy bread.
>
> -sw

christ, here we go again.

your pal,
blake

On Sun, 13 Sep 2009 08:24:57 -0500, Sqwertz wrote:

> On Sun, 13 Sep 2009 12:37:44 +0200, ChattyCathy wrote:
>
>> Funny, whenever somebody mentions bacon I always think pork. But your
>> lamb bacon looks wonderful. Hope it tasted as good as it looks?
>
> Everybody in the U.S. considers bacon to be pork, which it is by all
> definition. It's the belly of the pig in any form (cooked, smoked,
> raw). It's the back/loin of the pig in some other countries.
>
> "lamb bacon" is really an oxymoron. But there's nothing else to
> call it. Everybody would know exactly what it is without ever
> having heard the term before. Unlike those awful posers like "beef
> bacon" and "turkey bacon", which are not bacon at all (Beef bacon is
> usually brisket, and turkey bacon is just... so completely wrong).
>

yahweh and allah might not want you to eat pig, but i can't believe either
He would countenance turkey bacon. they're supposed to be merciful.

your pal,
blake

On Sun, 13 Sep 2009 01:15:37 -0500, Omelet >
wrote:

>In article >,
> Sqwertz > wrote:
>
>> On Sat, 12 Sep 2009 14:26:48 -0700, RegForte wrote:
>>
>> > That lamb bacon looks even better sliced.
>> > Awesome.
>>
>> It has a really deep red color, even better looking when cooked.
>> Nothing like that pale pink stuff made of pork.
>>
>> -sw
>
>I really am going to have to try making this.
>Since I've recently become interested in meat curing and all that, it'll
>fit well with the new hobby. <g>

Om, one of the blogs I read, and have a link to from mine, is menu in
progress, they are very much into curing meat here's a link for you.
http://menuinprogress.com/2008/07/ch...e-at-home.html

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

On Sun, 13 Sep 2009 10:34:13 -0400, blake murphy wrote:

> On Sat, 12 Sep 2009 17:44:23 -0500, Sqwertz wrote:
>
>> I never toast bread for a BLT. BLT's require squishy, doughy bread.
>
> christ, here we go again.

I'm innocent. I must have missed the previous flame war regarding
"To Toast or Not To Toast?". Lemme guess - Andy?

Oh, wait - you mean when Andy was vandalizing the bread at Trader
Joes by squishing it beyond recognition, just out of misplaced
spite?

-sw

On Sun, 13 Sep 2009 10:28:57 -0400, blake murphy wrote:

> jeez, was roquefort dressing even mentioned on the marathon mustard on BLTs
> thread?

Thank of it as a lettuce, tomato, and bacon salad with Roquefort
dressing. A perfectly valid combination. I'm now thinking I should
have added some really think sliced red onion as well.

-sw

On Sep 13, 8:56*am, Sqwertz > wrote:[i]
> Thnk of it as a lettuce, tomato, and bacon salad with Roquefort
> dressing. *A perfectly valid combination. *I'm now thinking I should
> have added some really think sliced red onion as well.

What's stopping you? You already ruined it with avocado so adding a
slice of red onion wouldn't improve it beyond bringing in more texture
and possible sweetness to cover that slop you already created.

The Ranger

In article >,
koko > wrote:

> Om, one of the blogs I read, and have a link to from mine, is menu in
> progress, they are very much into curing meat here's a link for you.
> http://menuinprogress.com/2008/07/ch...e-at-home.html
>
> koko

Thanks luv! :-)

The Rytek Kutas book arrived a couple of days ago too, but I've not
cracked it yet. Charles, my pharmacist, says it'll keep me busy for
awhile too. <g>

<http://www.amazon.com/Great-Sausage-.../0025668609/re
f=sr_1_1?ie=UTF8&s=books&qid=1252868007&sr=8-1>

Or

<http://tinyurl.com/punxy8>

It is supposed to be THE textbook of said subject.:-)

But I always appreciate any links/advice anyone is willing to offer.

I'm still feasting on the Canadian bacon batch #2...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 13 Sep 2009 09:35:04 -0700 (PDT), The Ranger wrote:

> On Sep 13, 8:56*am, Sqwertz > wrote:
[i]
>> Thnk of it as a lettuce, tomato, and bacon salad with Roquefort
>> dressing. *A perfectly valid combination. *I'm now thinking I should
>> have added some really think sliced red onion as well.
>
> What's stopping you? You already ruined it with avocado so adding a
> slice of red onion wouldn't improve it beyond bringing in more texture
> and possible sweetness to cover that slop you already created.

More of that signature, childish and misdirected anger. Those are
perfectly common ingredients together as most here will agree (some
who have already agreed). Not that I would ever care what you
think, I just like to point out your absurdity.

What's a matter, was Munchie not allowed out to play with you today?

Grow up, punk. And use a real news server, loser. They're free,
you know.

-sw

On Sun, 13 Sep 2009 10:53:44 -0500, Sqwertz wrote:

> On Sun, 13 Sep 2009 10:34:13 -0400, blake murphy wrote:
>
>> On Sat, 12 Sep 2009 17:44:23 -0500, Sqwertz wrote:
>>
>>> I never toast bread for a BLT. BLT's require squishy, doughy bread.
>>
>> christ, here we go again.
>
> I'm innocent. I must have missed the previous flame war regarding
> "To Toast or Not To Toast?". Lemme guess - Andy?
>
> Oh, wait - you mean when Andy was vandalizing the bread at Trader
> Joes by squishing it beyond recognition, just out of misplaced
> spite?
>
> -sw

i don't recall whether andy stuck his oar of stupid in or not. suffice it
to say, many people have strong ideas about the canonical BLT.

your pal,
blake

On Sun, 13 Sep 2009 10:56:32 -0500, Sqwertz wrote:

> On Sun, 13 Sep 2009 10:28:57 -0400, blake murphy wrote:
>
>> jeez, was roquefort dressing even mentioned on the marathon mustard on BLTs
>> thread?
>
> Thank of it as a lettuce, tomato, and bacon salad with Roquefort
> dressing. A perfectly valid combination. I'm now thinking I should
> have added some really think sliced red onion as well.
>
> -sw

it looked good, and i'm sure it tasted great. should have toasted the
bread, though.

your pal,
blake

blake murphy wrote:
> On Sun, 13 Sep 2009 10:53:44 -0500, Sqwertz wrote:
>
>
>>On Sun, 13 Sep 2009 10:34:13 -0400, blake murphy wrote:
>>
>>
>>>On Sat, 12 Sep 2009 17:44:23 -0500, Sqwertz wrote:
>>>
>>>
>>>>I never toast bread for a BLT. BLT's require squishy, doughy bread.
>>>
>>>christ, here we go again.
>>
>>I'm innocent. I must have missed the previous flame war regarding
>>"To Toast or Not To Toast?". Lemme guess - Andy?
>>
>>Oh, wait - you mean when Andy was vandalizing the bread at Trader
>>Joes by squishing it beyond recognition, just out of misplaced
>>spite?
>>
>>-sw
>
>
> i don't recall whether andy stuck his oar of stupid in or not. suffice it
> to say, many people have strong ideas about the canonical BLT.
>
> your pal,
> blake


De gustibus non est disputandum.

Quidquid latine dictum sit, altum videtur

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Mon, 14 Sep 2009 10:22:43 -0700, Mr. Joseph Littleshoes Esq. wrote:

> blake murphy wrote:
>> On Sun, 13 Sep 2009 10:53:44 -0500, Sqwertz wrote:
>>
>>>On Sun, 13 Sep 2009 10:34:13 -0400, blake murphy wrote:
>>>
>>>
>>>>On Sat, 12 Sep 2009 17:44:23 -0500, Sqwertz wrote:
>>>>
>>>>
>>>>>I never toast bread for a BLT. BLT's require squishy, doughy bread.
>>>>
>>>>christ, here we go again.
>>>
>>>I'm innocent. I must have missed the previous flame war regarding
>>>"To Toast or Not To Toast?". Lemme guess - Andy?
>>>
>>>Oh, wait - you mean when Andy was vandalizing the bread at Trader
>>>Joes by squishing it beyond recognition, just out of misplaced
>>>spite?
>>>
>>>-sw
>>
>> i don't recall whether andy stuck his oar of stupid in or not. suffice it
>> to say, many people have strong ideas about the canonical BLT.
>>
>> your pal,
>> blake
>
> De gustibus non est disputandum.
>
> Quidquid latine dictum sit, altum videtur

my high school latin wasn't quite up to the job for the last bit, but upon
googling, i found i had gotten the gist of it. very true.

your pal,
blake

On Sat, 12 Sep 2009 16:04:42 -0500, Sqwertz >
wrote:

>Home made lamb bacon, green leaf lettuce, Mexican avocado (3 for $1)
>and hothouse tomatoes. Bob's Big Boy Roquefort dressing and FGBP on
>one slice, mayo on the other. All washed down Hansen's Root Beer
>which contains actual sassafras (which was supposedly banned for use
>in food production, is my understanding).
>
>http://i27.tinypic.com/2egb1xw.jpg
>
>http://i25.tinypic.com/mx28zs.jpg
>
>Nobody ever eats just one BLT... do they?

Great looking sandwiches Steve.

Lou

On Sun, 13 Sep 2009 08:24:57 -0500, Sqwertz >
wrote:

>On Sun, 13 Sep 2009 12:37:44 +0200, ChattyCathy wrote:
>
>> Funny, whenever somebody mentions bacon I always think pork. But your
>> lamb bacon looks wonderful. Hope it tasted as good as it looks?
>
>Everybody in the U.S. considers bacon to be pork, which it is by all
>definition. It's the belly of the pig in any form (cooked, smoked,
>raw). It's the back/loin of the pig in some other countries.
>
>"lamb bacon" is really an oxymoron. But there's nothing else to
>call it. Everybody would know exactly what it is without ever
>having heard the term before. Unlike those awful posers like "beef
>bacon" and "turkey bacon", which are not bacon at all (Beef bacon is
>usually brisket, and turkey bacon is just... so completely wrong).

I'd never heard of beef bacon until a few weeks ago. There's an
upscale restaurant in the burbs here called Vie that has a wood fire
grilled burger with beef bacon. It looked pretty good on the TV but
for 13 bucks I'd have to pass.

Lou

On Tue, 22 Sep 2009 09:42:51 -0500, Lou Decruss wrote:

> On Sun, 13 Sep 2009 08:24:57 -0500, Sqwertz >
> wrote:
>
>>On Sun, 13 Sep 2009 12:37:44 +0200, ChattyCathy wrote:
>>
>>> Funny, whenever somebody mentions bacon I always think pork. But your
>>> lamb bacon looks wonderful. Hope it tasted as good as it looks?
>>
>>Everybody in the U.S. considers bacon to be pork, which it is by all
>>definition. It's the belly of the pig in any form (cooked, smoked,
>>raw). It's the back/loin of the pig in some other countries.
>>
>>"lamb bacon" is really an oxymoron. But there's nothing else to
>>call it. Everybody would know exactly what it is without ever
>>having heard the term before. Unlike those awful posers like "beef
>>bacon" and "turkey bacon", which are not bacon at all (Beef bacon is
>>usually brisket, and turkey bacon is just... so completely wrong).
>
> I'd never heard of beef bacon until a few weeks ago. There's an
> upscale restaurant in the burbs here called Vie that has a wood fire
> grilled burger with beef bacon. It looked pretty good on the TV but
> for 13 bucks I'd have to pass.
>
> Lou

i've got a mental block on sandwiches over ten dollars. (not that i think
of a burger as a sandwich, for you get my drift.)

your pal,
blake

On Tue, 22 Sep 2009 12:31:59 -0400, blake murphy
> wrote:

>On Tue, 22 Sep 2009 09:42:51 -0500, Lou Decruss wrote:

>> I'd never heard of beef bacon until a few weeks ago. There's an
>> upscale restaurant in the burbs here called Vie that has a wood fire
>> grilled burger with beef bacon. It looked pretty good on the TV but
>> for 13 bucks I'd have to pass.
>>
>> Lou
>
>i've got a mental block on sandwiches over ten dollars. (not that i think
>of a burger as a sandwich, for you get my drift.)

Ya I know. After seeing how it was made and the ingredients used it
was probably not a bad price considering the type restaurant it is,
but how much can you improve a burger? I don't think I'd go to a
restaurant like this and order a burger anyway.

http://www.vierestaurant.com/index.html

Lou

On Tue, 22 Sep 2009 12:31:59 -0400, blake murphy
> wrote:

>On Tue, 22 Sep 2009 09:42:51 -0500, Lou Decruss wrote:

>> I'd never heard of beef bacon until a few weeks ago. There's an
>> upscale restaurant in the burbs here called Vie that has a wood fire
>> grilled burger with beef bacon. It looked pretty good on the TV but
>> for 13 bucks I'd have to pass.
>>
>> Lou
>
>i've got a mental block on sandwiches over ten dollars. (not that i think
>of a burger as a sandwich, for you get my drift.)

Ya I know. After seeing how it was made and the ingredients used it
was probably not a bad price considering the type restaurant it is,
but how much can you improve a burger? I don't think I'd go to a
restaurant like this and order a burger anyway.

http://www.vierestaurant.com/index.html

Lou

On Sep 13, 9:39*am, blake murphy > wrote:
> yahweh and allah might not want you to eat pig, but i can't believe either
> He would countenance turkey bacon. *they're supposed to be merciful.
>
> your pal,
> blake

TURKEYS??? Merciful ???
Lynn in Fargo ;-)

On Sep 13, 10:56*am, Sqwertz > wrote:
> On Sun, 13 Sep 2009 10:28:57 -0400, blake murphy wrote:
> > jeez, was roquefort dressing even mentioned on the marathon mustard on BLTs
> > thread?
>
> Thank of it as a lettuce, tomato, and bacon salad with Roquefort
> dressing. *A perfectly valid combination. *I'm now thinking I should
> have added some really think sliced red onion as well.
>
> -sw

If you use day-old ciabatta would you call it a "Panzanella BLT" ??
Lynn in Fargo
(just in a kinda smart-ass mood . . . )

In article >,
Lou Decruss > wrote:

> On Tue, 22 Sep 2009 12:31:59 -0400, blake murphy
> > wrote:
>
> >On Tue, 22 Sep 2009 09:42:51 -0500, Lou Decruss wrote:
>
> >> I'd never heard of beef bacon until a few weeks ago. There's an
> >> upscale restaurant in the burbs here called Vie that has a wood fire
> >> grilled burger with beef bacon. It looked pretty good on the TV but
> >> for 13 bucks I'd have to pass.
> >>
> >> Lou
> >
> >i've got a mental block on sandwiches over ten dollars. (not that i think
> >of a burger as a sandwich, for you get my drift.)
>
> Ya I know. After seeing how it was made and the ingredients used it
> was probably not a bad price considering the type restaurant it is,
> but how much can you improve a burger? I don't think I'd go to a
> restaurant like this and order a burger anyway.
>
> http://www.vierestaurant.com/index.html

We have a BBQ place not far from us. I'm not much for BBQ (mostly ribs
there), but they have a grill, visible from part of the dining area,
with mesquite charcoal, for burgers, chicken pieces and steaks. I had a
burger there Monday. It was very good. I think it was US$7, with
french fries.

--
Dan Abel
Petaluma, California USA

On Wed, 23 Sep 2009 11:15:10 -0700, Dan Abel > wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Tue, 22 Sep 2009 12:31:59 -0400, blake murphy
>> > wrote:
>>
>> >On Tue, 22 Sep 2009 09:42:51 -0500, Lou Decruss wrote:
>>
>> >> I'd never heard of beef bacon until a few weeks ago. There's an
>> >> upscale restaurant in the burbs here called Vie that has a wood fire
>> >> grilled burger with beef bacon. It looked pretty good on the TV but
>> >> for 13 bucks I'd have to pass.
>> >>
>> >> Lou
>> >
>> >i've got a mental block on sandwiches over ten dollars. (not that i think
>> >of a burger as a sandwich, for you get my drift.)
>>
>> Ya I know. After seeing how it was made and the ingredients used it
>> was probably not a bad price considering the type restaurant it is,
>> but how much can you improve a burger? I don't think I'd go to a
>> restaurant like this and order a burger anyway.
>>
>> http://www.vierestaurant.com/index.html
>
>We have a BBQ place not far from us. I'm not much for BBQ (mostly ribs
>there), but they have a grill, visible from part of the dining area,
>with mesquite charcoal, for burgers, chicken pieces and steaks. I had a
>burger there Monday. It was very good. I think it was US$7, with
>french fries.

That sounds nice Dan. Probably a place I'd enjoy.

The place I mentioned has a "smart casual" (business) dress code and a
20 dollar corking fee unless the wine is over 10 years old. They have
85 of their own offerings. I've not been there. I've only seen a TV
show mentioning it and seen it in magazines all the time. My point
was I just don't think I'd go there and have a burger.

Lou

On Wed, 23 Sep 2009 09:59:50 -0500, Lou Decruss wrote:

> On Tue, 22 Sep 2009 12:31:59 -0400, blake murphy
> > wrote:
>
>>On Tue, 22 Sep 2009 09:42:51 -0500, Lou Decruss wrote:
>
>>> I'd never heard of beef bacon until a few weeks ago. There's an
>>> upscale restaurant in the burbs here called Vie that has a wood fire
>>> grilled burger with beef bacon. It looked pretty good on the TV but
>>> for 13 bucks I'd have to pass.
>>>
>>> Lou
>>
>>i've got a mental block on sandwiches over ten dollars. (not that i think
>>of a burger as a sandwich, for you get my drift.)
>
> Ya I know. After seeing how it was made and the ingredients used it
> was probably not a bad price considering the type restaurant it is,
> but how much can you improve a burger? I don't think I'd go to a
> restaurant like this and order a burger anyway.
>
> http://www.vierestaurant.com/index.html
>
> Lou

<looks at menu>

nope.

your pal,
blake