1 LB GROUND BEEF
SALT , PEPPER
6 SLICES OF BACON
1 CUP MUSHROOMS, SLICED
1 CUP ONION, DICED
1 T BUTTER
4 SLICES OF AMERICAN CHEESE
2 HAMBURGER BUNS
MAYO,MUSTARD,KETCHUP ETC.

HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE UNTIL
CRISPY, ABOUT 10 MINS.
PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS & ONIONS &
SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE. SEASON
WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK ANOTHER FEW
MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE. ADD
MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH VHEESE. TOP WITH
BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT FOR
THE OTHER BURGER. SERVE HOT! ENJOY

Matt Ferrari wrote:
> 1 LB GROUND BEEF
> SALT , PEPPER
> 6 SLICES OF BACON
> 1 CUP MUSHROOMS, SLICED
> 1 CUP ONION, DICED
> 1 T BUTTER
> 4 SLICES OF AMERICAN CHEESE
> 2 HAMBURGER BUNS
> MAYO,MUSTARD,KETCHUP ETC.
>
> HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE UNTIL
> CRISPY, ABOUT 10 MINS.
> PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS & ONIONS &
> SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
> MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
> HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE. SEASON
> WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK ANOTHER FEW
> MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
> TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE. ADD
> MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH VHEESE. TOP WITH
> BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT FOR
> THE OTHER BURGER. SERVE HOT! ENJOY


VHEESE must be the secret ingredient

"tert in seattle" > wrote in message
...
> Matt Ferrari wrote:
>> 1 LB GROUND BEEF
>> SALT , PEPPER
>> 6 SLICES OF BACON
>> 1 CUP MUSHROOMS, SLICED
>> 1 CUP ONION, DICED
>> 1 T BUTTER
>> 4 SLICES OF AMERICAN CHEESE
>> 2 HAMBURGER BUNS
>> MAYO,MUSTARD,KETCHUP ETC.
>>
>> HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE UNTIL
>> CRISPY, ABOUT 10 MINS.
>> PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS &
>> ONIONS &
>> SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
>> MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
>> HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE.
>> SEASON
>> WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK ANOTHER FEW
>> MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
>> TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE. ADD
>> MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH VHEESE. TOP
>> WITH
>> BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT
>> FOR
>> THE OTHER BURGER. SERVE HOT! ENJOY
>
>
> VHEESE must be the secret ingredient

Nodnodnod ;-)



--
http://www.helpforheroes.org.uk/shop/

Sqwertz wrote:
> On Mon, 20 Oct 2014 17:20:14 +0000 (UTC), tert in seattle wrote:
>
>>> TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE. ADD
>>> MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH VHEESE. TOP WITH
>>> BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT FOR
>>> THE OTHER BURGER. SERVE HOT! ENJOY
>>
>> VHEESE must be the secret ingredient
>
> It's Virtual Cheese. A lot of fast food restaurants use it.
>
> -sw


i LEARN SO MUCH ON RFC

On Mon, 20 Oct 2014 12:42:14 -0500, Sqwertz wrote:

> A lot of fast food restaurants use it.
>
> -sw

> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On 2014-10-20 16:46:39 +0000, Matt Ferrari said:

> 1 LB GROUND BEEF
> SALT , PEPPER
> 6 SLICES OF BACON
> 1 CUP MUSHROOMS, SLICED
> 1 CUP ONION, DICED
> 1 T BUTTER
> 4 SLICES OF AMERICAN CHEESE
> 2 HAMBURGER BUNS
> MAYO,MUSTARD,KETCHUP ETC.
>
> HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE
> UNTIL CRISPY, ABOUT 10 MINS.
> PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS &
> ONIONS & SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
> MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
> HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE.
> SEASON WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK
> ANOTHER FEW MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
> TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE.
> ADD MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH VHEESE.
> TOP WITH BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE
> BURGER. REPEAT FOR THE OTHER BURGER. SERVE HOT! ENJOY

Anybody who suggests using American "cheese" automatically puts
themselves into a very unfavorable culinary category - the human
garbage disposal.

I mean, I am just shocked at the idea that people need an actual recipe
for a hamburger to begin with. I can see it now, the baffled
expression on the neophyte's face: "No wonder my hamburgers never
turned out - I wasn't FOLLOWING THE RECIPE!"

Ulch.

"Oregonian Haruspex" > wrote in message
...
> On 2014-10-20 16:46:39 +0000, Matt Ferrari said:
>HOT! ENJOY
>
> Anybody who suggests using American "cheese" automatically puts themselves
> into a very unfavorable culinary category - the human garbage disposal.
>
> I mean, I am just shocked at the idea that people need an actual recipe
> for a hamburger to begin with. I can see it now, the baffled expression
> on the neophyte's face: "No wonder my hamburgers never turned out - I
> wasn't FOLLOWING THE RECIPE!"
>
> Ulch.


ya ya ya suck it bob

On Monday, October 20, 2014 12:30:24 PM UTC-5, Sqwertz wrote:
> On Mon, 20 Oct 2014 11:46:39 -0500, Matt Ferrari wrote:
>
>
>
> > 1 LB GROUND BEEF
>
> > SALT , PEPPER
>
> > 6 SLICES OF BACON
>
> > 1 CUP MUSHROOMS, SLICED
>
> > 1 CUP ONION, DICED
>
> > 1 T BUTTER
>
> > 4 SLICES OF AMERICAN CHEESE
>
> > 2 HAMBURGER BUNS
>
> > MAYO,MUSTARD,KETCHUP ETC.
>
> >
>
> > HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE UNTIL
>
> > CRISPY, ABOUT 10 MINS.
>
> > PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS & ONIONS &
>
> > SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
>
> > MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
>
> > HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE. SEASON
>
> > WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK ANOTHER FEW
>
> > MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
>
> > TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE. ADD
>
> > MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH VHEESE. TOP WITH
>
> > BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT FOR
>
> > THE OTHER BURGER. SERVE HOT! ENJOY
>
>
>
> IOW, it's a recipe for a cheeseburger with sauteed mushrooms and
>
> onions. So what do you do with the 2 leftover patties?
>
>
>
> Saucy condiments go *on the top* of the burger(*) or attached to the
>
> top bun. Never on the bottom. That way there's more surface area for
>
> the sauces to adhere to if and when they start oozing out of the
>
> burger. if you put them onto the bottom of the bun, then they just
>
> ooze out and drip onto the plate, table, shirt, or lap.
>
>
>
> (*) A small amount of optional mustard and pickles are the only extras
>
> that are allowed on the bottom bun.
>
Or a small amount of ketchup for those who put ketchup on burgers. Pickles
on the bottom is oddball, but I happen to share that oddballness. I want
pickles on the top, bottom, and some on the side. I think that tomorrow I
will go by Steak 'n Shake at 5 AM and get a triple Steak and fries with
extra onion, extra pickles and extra relish. The guy at the one near my job
is a maniac; he told me that if I loved the Triple Steakburger and fries,
that I would *really* love it made by him, because he was great at his job. Indeed, it was the best dressed Steakburger ever, plenty of pickles and
relish. He might have given me a few cents worth of extra condiments, but I
am more likely to give them business more often. "Radical Hospitality" is a
phrase that was used at the church where I used to work, but it extends to retail in general. If I get that same level of customer service from that
same person tomorrow, SnS will get a call from me, a person who has registered
complaints in the past, complimenting that employee.

On a macroeconomic level, I detest the inequity in pay of the levels of
management, and the obscene disparity between the earnings of the ownership
class and working class, but that's not a battle that can be fought in the
workplace. In the extant paradigm, class warfare is all about the ballot
box, and meliorist rebellion against a system that has created the greatest
disparities since the 1920s.

Revolution cannot be led or inspired by workers who have become uninspired
by work--by their own work, or by the work of others. The Second World
ceased to exist not only because people became sickened by authoritarianism,
but because the whole, "We pretend to work, and they pretend to pay us,"
paradigm stifled inspiration.

Das Kapital was a perfect description and critique of Capitalism, but his
later writings were a mere utopian fantasy that exaggerated the effect of
altered economic relationships on the human condition. The choice between
Communist dystopia and Capitalist dystopia is a false choice. FDR, Truman,
Eisenhower, Kennedy, Johnson, Nixon, Ford and Carter all understood that,
and if either Carter had been reelected, or had been succeeded by Bush the
Elder (who called Trickle-down, Voodoo Ecomomics) we might have had sane policies, but Reagan had been captured by the evil of Ayn Rand, who
differed from Satanism only by her Atheism. The Kennedy tax restructurings
were stupid, and ill advised, but the Reagan ones were downright evil--the
beginning of the Fascist era of American economic policies.

In the 1960s, Milburn Drysdale was a caricature, but in modern America,
greed has been re-visualized as a virtue, and the ultra-wealthy deserving
of every bit of *use value* they can manage to extract from the economy.
They function as royalty because we let them do so.
>
> -sw

--Bryan

On 10/21/2014 12:29 AM, Sqwertz wrote:
> On Mon, 20 Oct 2014 17:14:08 -0700 (PDT), Bryan-TGWWW wrote:
>
(a bunch of drivel)
>>
>> In the 1960s, Milburn Drysdale was a caricature, but in modern America,
>> greed has been re-visualized as a virtue, and the ultra-wealthy deserving
>> of every bit of *use value* they can manage to extract from the economy.
>> They function as royalty because we let them do so.
>
> Dude, the subject was burgers.
>
> The mind is a terrible thing to lose - ain't it a bitch?
>
> -sw
>
At least he didn't drag sex into the discussion.

Jill

On Tuesday, October 21, 2014 11:40:27 AM UTC-4, jmcquown wrote:
> > At least he didn't drag sex into the discussion. Jill

I'd like a Patty on top and Patty on the bottom.

(I have his back)

On Mon, 20 Oct 2014 23:29:30 -0500, Sqwertz wrote:

> The mind is a terrible thing to lose - ain't it a bitch?

> I have space for rent inside Barbara's head. It's priced to
> move - well below market price.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

"Sqwertz" > wrote in message
...
> On Mon, 20 Oct 2014 11:46:39 -0500, Matt Ferrari wrote:
>
>> 1 LB GROUND BEEF
>> SALT , PEPPER
>> 6 SLICES OF BACON
>> 1 CUP MUSHROOMS, SLICED
>> 1 CUP ONION, DICED
>> 1 T BUTTER
>> 4 SLICES OF AMERICAN CHEESE
>> 2 HAMBURGER BUNS
>> MAYO,MUSTARD,KETCHUP ETC.
>>
>> HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE UNTIL
>> CRISPY, ABOUT 10 MINS.
>> PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS &
>> ONIONS &
>> SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
>> MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
>> HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE.
>> SEASON
>> WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK ANOTHER FEW
>> MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
>> TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE. ADD
>> MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH CHEESE. TOP
>> WITH
>> BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT
>> FOR
>> THE OTHER BURGER. SERVE HOT! ENJOY
>
> IOW, it's a recipe for a cheeseburger with sauteed mushrooms and
> onions. So what do you do with the 2 leftover patties?

Well Steve, If you knew anything about 5 guys you would know that their
burgers have 2 pattys.
Did you want the recipe for the little cheeseburger?
..

On Monday, October 20, 2014 8:59:26 PM UTC-7, Matt Ferrari wrote:

> "Sqwertz" > wrote in message
> ...

> > IOW, it's a recipe for a cheeseburger with sauteed mushrooms and
> > onions. So what do you do with the 2 leftover patties?
>

> Well Steve, If you knew anything about 5 guys you would know that their
> burgers have 2 pattys.
>
> Did you want the recipe for the little cheeseburger?
> .

Look who thinks he's Jerry Sauk all of a sudden.

On Mon, 20 Oct 2014 23:41:43 -0500, Sqwertz wrote:

> Hmm. That did sound exactly like Jerry.

> I have space for rent inside Barbara's head. It's priced to
> move - well below market price.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Monday, October 20, 2014 10:59:26 PM UTC-5, Matt Ferrari wrote:
>
> If you knew anything about 5 guys you would know that their
> burgers have 2 pattys.
>
>
Pattys???????????

On 10/21/2014 12:38 AM, Sqwertz wrote:
> On Mon, 20 Oct 2014 22:59:26 -0500, Matt Ferrari wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 20 Oct 2014 11:46:39 -0500, Matt Ferrari wrote:
>>>
>>>> 1 LB GROUND BEEF
>>>> SALT , PEPPER
>>>> 6 SLICES OF BACON
>>>> 1 CUP MUSHROOMS, SLICED
>>>> 1 CUP ONION, DICED
>>>> 1 T BUTTER
>>>> 4 SLICES OF AMERICAN CHEESE
>>>> 2 HAMBURGER BUNS
>>>> MAYO,MUSTARD,KETCHUP ETC.
>>>>
>>>> HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE UNTIL
>>>> CRISPY, ABOUT 10 MINS.
>>>> PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS &
>>>> ONIONS &
>>>> SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
>>>> MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
>>>> HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE.
>>>> SEASON
>>>> WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK ANOTHER FEW
>>>> MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
>>>> TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE. ADD
>>>> MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH CHEESE. TOP
>>>> WITH
>>>> BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT
>>>> FOR
>>>> THE OTHER BURGER. SERVE HOT! ENJOY
>>>
>>> IOW, it's a recipe for a cheeseburger with sauteed mushrooms and
>>> onions. So what do you do with the 2 leftover patties?
>>
>> Well Steve, If you knew anything about 5 guys you would know that their
>> burgers have 2 pattys.
>
> It's spelled 'patties'. And since the recipe is so generically
> simple-minded assuming a cooking IQ of about 75, it needs to specify
> what to do with the other two patties.
>
> Also, the burgers don't come with mushrooms and onions unless you ask.
> And they sure as hell aren't 1/2lb burgers. So what makes this a 5
> Guys burger? This same basic burger can be had at 100,000 different
> burger joints.

I didn't get it, either. I had my Five Guys burger yesterday
with bacon, tomato and mayo. They have a number of toppings to
choose from.

nancy

On Tue, 21 Oct 2014 07:37:00 -0400, Nancy Young
> wrote:

> I didn't get it, either. I had my Five Guys burger yesterday
> with bacon, tomato and mayo. They have a number of toppings to
> choose from.

I prefer the basics too (double the onion, raw). I know they claim to
warm their buns and you see buns on the grill, but invariably, I end
up with a cold bun and that does not make a FF burger delicious for
me. I like their fries 100% better than In n Out's (seasoning on the
side, please), but I prefer In n Out's burgers. 5 Guys patties are
twice as big for twice the price, but you can build your burger at In
n Out and have two patties if that's you want (so size is not an issue
for me). Best of all, the bun is always warm. I'm actually okay with
their In n Out's yucky fries, because I don't pig out on them the way
I'd like to pig out on 5 Guys fries.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 21 Oct 2014 08:32:12 -0700 in rec.food.cooking, sf
> wrote,
>for me). Best of all, the bun is always warm. I'm actually okay with
>their In n Out's yucky fries, because I don't pig out on them the way
>I'd like to pig out on 5 Guys fries.

Perhaps you would prefer In n Out's "Fries Well Done"

On Tue, 21 Oct 2014 23:03:39 -0700, David Harmon >
wrote:

> On Tue, 21 Oct 2014 08:32:12 -0700 in rec.food.cooking, sf
> > wrote,
> >for me). Best of all, the bun is always warm. I'm actually okay with
> >their In n Out's yucky fries, because I don't pig out on them the way
> >I'd like to pig out on 5 Guys fries.
>
> Perhaps you would prefer In n Out's "Fries Well Done"

BTDT (we eat there often enough), do not like In N Out fries as well
as 5 Guys. I know their fries are fresh because we used to watch them
cut potatoes in the store (not sure if that part of operation has been
centralized or not, but I haven't seen it done in a couple of years).
I suspect that they don't double fry and that's the difference. I
know it's possible to make great fries with just one session in the
hot tub, but fast fries aren't allowed that kind of time.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Sqwertz" > wrote in message
...
> On Mon, 20 Oct 2014 22:59:26 -0500, Matt Ferrari wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 20 Oct 2014 11:46:39 -0500, Matt Ferrari wrote:
>>>
>>>> 1 LB GROUND BEEF
>>>> SALT , PEPPER
>>>> 6 SLICES OF BACON
>>>> 1 CUP MUSHROOMS, SLICED
>>>> 1 CUP ONION, DICED
>>>> 1 T BUTTER
>>>> 4 SLICES OF AMERICAN CHEESE
>>>> 2 HAMBURGER BUNS
>>>> MAYO,MUSTARD,KETCHUP ETC.
>>>>
>>>> HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE
>>>> UNTIL
>>>> CRISPY, ABOUT 10 MINS.
>>>> PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS &
>>>> ONIONS &
>>>> SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
>>>> MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
>>>> HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE.
>>>> SEASON
>>>> WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK ANOTHER
>>>> FEW
>>>> MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
>>>> TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE.
>>>> ADD
>>>> MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH CHEESE. TOP
>>>> WITH
>>>> BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT
>>>> FOR
>>>> THE OTHER BURGER. SERVE HOT! ENJOY
>>>
>>> IOW, it's a recipe for a cheeseburger with sauteed mushrooms and
>>> onions. So what do you do with the 2 leftover patties?
>>
>> Well Steve, If you knew anything about 5 guys you would know that their
>> burgers have 2 pattys.
>
> It's spelled 'patties'. And since the recipe is so generically
> simple-minded assuming a cooking IQ of about 75, it needs to specify
> what to do with the other two patties.
>
> Also, the burgers don't come with mushrooms and onions unless you ask.
> And they sure as hell aren't 1/2lb burgers. So what makes this a 5
> Guys burger? This same basic burger can be had at 100,000 different
> burger joints.
>
> -sw


Disappointing that 8 out 11 comments had nothing to do with the recipe.

On 10/21/2014 7:38 AM, Matt Ferrari wrote:
> "Sqwertz" > wrote in message
> ...
>> On Mon, 20 Oct 2014 22:59:26 -0500, Matt Ferrari wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Mon, 20 Oct 2014 11:46:39 -0500, Matt Ferrari wrote:
>>>>
>>>>> 1 LB GROUND BEEF
>>>>> SALT , PEPPER
>>>>> 6 SLICES OF BACON
>>>>> 1 CUP MUSHROOMS, SLICED
>>>>> 1 CUP ONION, DICED
>>>>> 1 T BUTTER
>>>>> 4 SLICES OF AMERICAN CHEESE
>>>>> 2 HAMBURGER BUNS
>>>>> MAYO,MUSTARD,KETCHUP ETC.
>>>>>
>>>>> HEAT OVEN 425 DEGREES F. PLACE THE BACON ON A BAKING SHEET & BAKE
>>>>> UNTIL
>>>>> CRISPY, ABOUT 10 MINS.
>>>>> PLACE THE BUTTER IN A SAUTE PAN OVER MED. HEAT. ADD THE MUSHROOMS &
>>>>> ONIONS &
>>>>> SAUTE UNTIL CARMAMELIZED, ABOUT 10 MINS. REMOVE FROM HEAT.
>>>>> MAKE 4 PATTIES OUT OF GROUND BEEF BEEF'
>>>>> HEAT A GRIDDLE TO MED, HEAT & PLACE THE PATTIES ON THE HOT SURFACE.
>>>>> SEASON
>>>>> WITH SALT & PEPPER. COOK UNTIL EDGES ARE COOKED. FLIP & COOK ANOTHER
>>>>> FEW
>>>>> MINS,UNTIL THE BURGERS ARE DONE THROUGHOUT.
>>>>> TO ASSEMBLE THE BURGER, PLACE THE BOTTOM HALF OF THE BUN ON A PLATE.
>>>>> ADD
>>>>> MAYO, MUSTARD OR OTHER CONDIMENTS. PLACE A BURGER.TOP WITH CHEESE. TOP
>>>>> WITH
>>>>> BACON & SAUTEED VEGGIES. PLACE THE TOP OF THE BUN ON THE BURGER. REPEAT
>>>>> FOR
>>>>> THE OTHER BURGER. SERVE HOT! ENJOY
>>>>
>>>> IOW, it's a recipe for a cheeseburger with sauteed mushrooms and
>>>> onions. So what do you do with the 2 leftover patties?
>>>
>>> Well Steve, If you knew anything about 5 guys you would know that their
>>> burgers have 2 pattys.
>>
>> It's spelled 'patties'. And since the recipe is so generically
>> simple-minded assuming a cooking IQ of about 75, it needs to specify
>> what to do with the other two patties.
>>
>> Also, the burgers don't come with mushrooms and onions unless you ask.
>> And they sure as hell aren't 1/2lb burgers. So what makes this a 5
>> Guys burger? This same basic burger can be had at 100,000 different
>> burger joints.
>>
>> -sw
>
>
> Disappointing that 8 out 11 comments had nothing to do with the recipe.
>
>
That's not a "recipe". That's hamburgers 101. Add or subtract toppings
as you like. Anyone can cook and construct burgers like that if they so
desire.

Jill

On Tuesday, October 21, 2014 4:38:36 AM UTC-7, Matt Ferrari wrote:

>
> Disappointing that 8 out 11 comments had nothing to do with the recipe.

I have never eaten at Five Guys, so I had no comments regarding the recipe
itself.

I did idly wonder what Brits and Ozzies would use in place of American
cheese. Cheddar? But it seems to me that the fat and water would separate
when heated.

And if you saute onions and mushrooms, why not add bell pepper to the mix?

On 10/21/2014 1:32 PM, wrote:
> On Tuesday, October 21, 2014 4:38:36 AM UTC-7, Matt Ferrari wrote:
>
>>
>> Disappointing that 8 out 11 comments had nothing to do with the recipe.
>
> I have never eaten at Five Guys, so I had no comments regarding the recipe
> itself.
>
> I did idly wonder what Brits and Ozzies would use in place of American
> cheese. Cheddar? But it seems to me that the fat and water would separate
> when heated.
>
> And if you saute onions and mushrooms, why not add bell pepper to the mix?
>

Ick. I'd add garlic over peppers.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Tue, 21 Oct 2014 11:37:42 -0500, Sqwertz wrote:

> Aww, there there. Don't pout.

> I have space for rent inside Barbara's head. It's priced to
> move - well below market price.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Mon, 20 Oct 2014 23:38:36 -0500, Sqwertz wrote:

> It's spelled 'patties'.

> I have space for rent inside Barbara's head. It's priced to
> move - well below market price.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Mon, 20 Oct 2014 12:30:24 -0500, Sqwertz wrote:

> So what do you do with the 2 leftover patties?

> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw