I wanted a hamburger but I also wanted to use one of those awesome
brioche lobster roll buns from earlier this week. So I made a
triangular hamburger log:

https://i.postimg.cc/44Vz82Zk/Three-...burger-Log.jpg

I toasted the bun on the outside and made it into a hamburger dog.

https://i.postimg.cc/cJCRXs1X/Triang...Butt-Fries.jpg

The 'Head Butt Fries' are the head and butt ends of the potatoes I
cooked for scalloped potatoes earlier today, scored with a fork for
extra crispness, and fried face down.

The scalloped potatoes were inspired by Kooky John's post earlier
today. Made with milk, buttermilk, and butter homogenized and
emulsified with home-made sodium citrate, swiss, and romano cheeses
and par-boiled 1/3" potato slices (two layers) along with fresh
chopped garlic. Baked for 40 minutes.

https://i.postimg.cc/vZWKvZKf/Scalloped-Potatoes.jpg

-sw

On Saturday, August 8, 2020 at 6:26:53 PM UTC-5, Sqwertz wrote:
> I wanted a hamburger but I also wanted to use one of those awesome
> brioche lobster roll buns from earlier this week. So I made a
> triangular hamburger log:
>
> https://i.postimg.cc/44Vz82Zk/Three-...burger-Log.jpg
>
> I toasted the bun on the outside and made it into a hamburger dog.
>
> https://i.postimg.cc/cJCRXs1X/Triang...Butt-Fries.jpg
>
> The 'Head Butt Fries' are the head and butt ends of the potatoes I
> cooked for scalloped potatoes earlier today, scored with a fork for
> extra crispness, and fried face down.
>
> The scalloped potatoes were inspired by Kooky John's post earlier
> today. Made with milk, buttermilk, and butter homogenized and
> emulsified with home-made sodium citrate, swiss, and romano cheeses
> and par-boiled 1/3" potato slices (two layers) along with fresh
> chopped garlic. Baked for 40 minutes.
>
> https://i.postimg.cc/vZWKvZKf/Scalloped-Potatoes.jpg
>
> -sw

How does it feel to be OUTTED that you work for Google? ;-)

Remember when you called me? And YOU TOLD ME! How to post to the old GoogleGroups format?

ROFL!

John Kuthe...

On Sat, 8 Aug 2020 18:26:41 -0500, Sqwertz >
wrote:

>I wanted a hamburger but I also wanted to use one of those awesome
>brioche lobster roll buns from earlier this week. So I made a
>triangular hamburger log:
>
>https://i.postimg.cc/44Vz82Zk/Three-...burger-Log.jpg

Obelisk alert!

>I toasted the bun on the outside and made it into a hamburger dog.
>
>https://i.postimg.cc/cJCRXs1X/Triang...Butt-Fries.jpg
>
>The 'Head Butt Fries' are the head and butt ends of the potatoes I
>cooked for scalloped potatoes earlier today, scored with a fork for
>extra crispness, and fried face down.
>
>The scalloped potatoes were inspired by Kooky John's post earlier
>today. Made with milk, buttermilk, and butter homogenized and
>emulsified with home-made sodium citrate, swiss, and romano cheeses

lol

>and par-boiled 1/3" potato slices (two layers) along with fresh
>chopped garlic. Baked for 40 minutes.
>
>https://i.postimg.cc/vZWKvZKf/Scalloped-Potatoes.jpg

Cheese swamp revisited.

On Saturday, August 8, 2020 at 6:26:53 PM UTC-5, Sqwertz wrote:
>
> I wanted a hamburger but I also wanted to use one of those awesome
> brioche lobster roll buns from earlier this week. So I made a
> triangular hamburger log:
>
> https://i.postimg.cc/44Vz82Zk/Three-...burger-Log.jpg
>
> I toasted the bun on the outside and made it into a hamburger dog.
>
> https://i.postimg.cc/cJCRXs1X/Triang...Butt-Fries.jpg
>
> The 'Head Butt Fries' are the head and butt ends of the potatoes I
> cooked for scalloped potatoes earlier today, scored with a fork for
> extra crispness, and fried face down.
>
> The scalloped potatoes were inspired by Kooky John's post earlier
> today. Made with milk, buttermilk, and butter homogenized and
> emulsified with home-made sodium citrate, swiss, and romano cheeses
> and par-boiled 1/3" potato slices (two layers) along with fresh
> chopped garlic. Baked for 40 minutes.
>
> https://i.postimg.cc/vZWKvZKf/Scalloped-Potatoes.jpg
>
> -sw
>
You did good! How long did it take to cook that hamburger log?

On Saturday, August 8, 2020 at 6:33:02 PM UTC-5, John Kuthe wrote:
>
> How does it feel to be OUTTED that you work for Google? ;-)
>
> Remember when you called me? And YOU TOLD ME! How to post to the old GoogleGroups format?
>
> ROFL!
>
> John Kuthe...
>
John, you've 'outed' no one. He felt sorry for you as you were stumbling
around and couldn't figure out how to get back to the old group format.
He helped you and that's it. You've been told previously if you'd asked
anyone here could have solved your earth-shattering problem if you'd only
taken the time to enquire.

On Sat, 8 Aug 2020 16:32:59 -0700 (PDT), John Kuthe wrote:

> On Saturday, August 8, 2020 at 6:26:53 PM UTC-5, Sqwertz wrote:
>> I wanted a hamburger but I also wanted to use one of those awesome
>> brioche lobster roll buns from earlier this week. So I made a
>> triangular hamburger log:
>>
>> https://i.postimg.cc/44Vz82Zk/Three-...burger-Log.jpg
>>
>> I toasted the bun on the outside and made it into a hamburger dog.
>>
>> https://i.postimg.cc/cJCRXs1X/Triang...Butt-Fries.jpg
>>
>> The 'Head Butt Fries' are the head and butt ends of the potatoes I
>> cooked for scalloped potatoes earlier today, scored with a fork for
>> extra crispness, and fried face down.
>>
>> The scalloped potatoes were inspired by Kooky John's post earlier
>> today. Made with milk, buttermilk, and butter homogenized and
>> emulsified with home-made sodium citrate, swiss, and romano cheeses
>> and par-boiled 1/3" potato slices (two layers) along with fresh
>> chopped garlic. Baked for 40 minutes.
>>
>> https://i.postimg.cc/vZWKvZKf/Scalloped-Potatoes.jpg
>
> How does it feel to be OUTTED that you work for Google? ;-)

Huh?

> Remember when you called me? And YOU TOLD ME! How to post to the old GoogleGroups format?

I didn't tell you how to use the old google groups. I didn't even
know there *was* a "new" google groups format (seems silly if
they're wasting their time on that again).

I simply told you to log-in. You said you never had to log in
before!!! And I told you every once in a while it will log you out
for different reasons, and that you just needed to log back in.

And 15 minutes later, there you were.

And here I thought you were going to mention something about the
scalloped potatoes you suggested <shrug>

> ROFL!

-sw

On Sat, 8 Aug 2020 16:54:03 -0700 (PDT),
wrote:

> On Saturday, August 8, 2020 at 6:33:02 PM UTC-5, John Kuthe wrote:
>>
>> How does it feel to be OUTTED that you work for Google? ;-)
>>
>> Remember when you called me? And YOU TOLD ME! How to post to the old GoogleGroups format?
>>
>> ROFL!
>>
>> John Kuthe...
>>
> John, you've 'outed' no one. He felt sorry for you as you were stumbling
> around and couldn't figure out how to get back to the old group format.
> He helped you and that's it. You've been told previously if you'd asked
> anyone here could have solved your earth-shattering problem if you'd only
> taken the time to enquire.

The new format had nothing to do with it. I solved his problem by
telling him to manually log into Google. Problem solved.

He explained that the problem was that he could read groups VIA
Google Groups, but that he didn't have a "Reply/Post" button. And I
figured that only shows up when YOU'RE LOGGED IN. And I nailed the
solution,

Aren't y'all glad I provided that pro-active support call?

-sw

On Sat, 8 Aug 2020 16:51:52 -0700 (PDT),
wrote:

> On Saturday, August 8, 2020 at 6:26:53 PM UTC-5, Sqwertz wrote:
>>
>> I wanted a hamburger but I also wanted to use one of those awesome
>> brioche lobster roll buns from earlier this week. So I made a
>> triangular hamburger log:
>>
>> https://i.postimg.cc/44Vz82Zk/Three-...burger-Log.jpg
>>
>> I toasted the bun on the outside and made it into a hamburger dog.
>>
>> https://i.postimg.cc/cJCRXs1X/Triang...Butt-Fries.jpg
>>
>> The 'Head Butt Fries' are the head and butt ends of the potatoes I
>> cooked for scalloped potatoes earlier today, scored with a fork for
>> extra crispness, and fried face down.
>>
>> The scalloped potatoes were inspired by Kooky John's post earlier
>> today. Made with milk, buttermilk, and butter homogenized and
>> emulsified with home-made sodium citrate, swiss, and romano cheeses
>> and par-boiled 1/3" potato slices (two layers) along with fresh
>> chopped garlic. Baked for 40 minutes.
>>
>> https://i.postimg.cc/vZWKvZKf/Scalloped-Potatoes.jpg
>>
>> -sw
>>
> You did good! How long did it take to cook that hamburger log?

Quicker than a regular 1/3rd lb burger.

Speaking of which, why don't they make hot dogs triangular?

They'd fit in the buns better, they'd sear on the grill better,
they'd use less packaging and take up less room on space ships, and
watching them tumble around the hot dog rollers at 7-11 would be
infinitely more mesmerizing!

I call Patent Pending!

-sw

On Saturday, August 8, 2020 at 9:03:57 PM UTC-5, Sqwertz wrote:
>
> On Sat, 8 Aug 2020 16:54:03 -0700 (PDT),
> wrote:
>
> > John, you've 'outed' no one. He felt sorry for you as you were stumbling
> > around and couldn't figure out how to get back to the old group format.
> > He helped you and that's it. You've been told previously if you'd asked
> > anyone here could have solved your earth-shattering problem if you'd only
> > taken the time to enquire.
>
> The new format had nothing to do with it. I solved his problem by
> telling him to manually log into Google. Problem solved.
>
> He explained that the problem was that he could read groups VIA
> Google Groups, but that he didn't have a "Reply/Post" button. And I
> figured that only shows up when YOU'RE LOGGED IN. And I nailed the
> solution,
>
> Aren't y'all glad I provided that pro-active support call?
>
> -sw
>
Ooooh ok. I don't see how it's possible but he's been explained 3 or 4
times he's 'outed' no one but he's too stupid to realize it. But glad
you could help him, but then again he acts so stupidly it might not have
been such a great deed you did.

On Sat, 8 Aug 2020 19:21:54 -0700 (PDT), "
> wrote:

>On Saturday, August 8, 2020 at 9:03:57 PM UTC-5, Sqwertz wrote:
>>
>> On Sat, 8 Aug 2020 16:54:03 -0700 (PDT),
>> wrote:
>>
>> > John, you've 'outed' no one. He felt sorry for you as you were stumbling
>> > around and couldn't figure out how to get back to the old group format.
>> > He helped you and that's it. You've been told previously if you'd asked
>> > anyone here could have solved your earth-shattering problem if you'd only
>> > taken the time to enquire.
>>
>> The new format had nothing to do with it. I solved his problem by
>> telling him to manually log into Google. Problem solved.
>>
>> He explained that the problem was that he could read groups VIA
>> Google Groups, but that he didn't have a "Reply/Post" button. And I
>> figured that only shows up when YOU'RE LOGGED IN. And I nailed the
>> solution,
>>
>> Aren't y'all glad I provided that pro-active support call?
>>
>> -sw
>>
>Ooooh ok. I don't see how it's possible but he's been explained 3 or 4
>times he's 'outed' no one but he's too stupid to realize it. But glad
>you could help him, but then again he acts so stupidly it might not have
>been such a great deed you did.

Oh come on, where would all y'all be without John? Who else could all
y'all put down to feel superior?

Sqwertz wrote:
> On Sat, 8 Aug 2020 16:51:52 -0700 (PDT),
> wrote:
>
>> On Saturday, August 8, 2020 at 6:26:53 PM UTC-5, Sqwertz wrote:
>>> I wanted a hamburger but I also wanted to use one of those awesome
>>> brioche lobster roll buns from earlier this week. So I made a
>>> triangular hamburger log:
>>>
>>> https://i.postimg.cc/44Vz82Zk/Three-...burger-Log.jpg
>>>
>>> I toasted the bun on the outside and made it into a hamburger dog.
>>>
>>> https://i.postimg.cc/cJCRXs1X/Triang...Butt-Fries.jpg
>>>
>>> The 'Head Butt Fries' are the head and butt ends of the potatoes I
>>> cooked for scalloped potatoes earlier today, scored with a fork for
>>> extra crispness, and fried face down.
>>>
>>> The scalloped potatoes were inspired by Kooky John's post earlier
>>> today. Made with milk, buttermilk, and butter homogenized and
>>> emulsified with home-made sodium citrate, swiss, and romano cheeses
>>> and par-boiled 1/3" potato slices (two layers) along with fresh
>>> chopped garlic. Baked for 40 minutes.
>>>
>>> https://i.postimg.cc/vZWKvZKf/Scalloped-Potatoes.jpg
>>>
>>> -sw
>>>
>> You did good! How long did it take to cook that hamburger log?
> Quicker than a regular 1/3rd lb burger.
>
> Speaking of which, why don't they make hot dogs triangular?
>
> They'd fit in the buns better, they'd sear on the grill better,
> they'd use less packaging and take up less room on space ships, and
> watching them tumble around the hot dog rollers at 7-11 would be
> infinitely more mesmerizing!
>
> I call Patent Pending!
>
> -sw

I hold the pentagonal patent and I'm negotiating with Oscar Mayer as I
write this.Â* There is more room for condiments on the side.

On Saturday, August 8, 2020 at 9:38:41 PM UTC-5, Bruce wrote:
>
> Oh come on, where would all y'all be without John? Who else could all
> y'all put down to feel superior?
>
Ju-Ju?

Crusty Cruller?

On Sat, 8 Aug 2020 22:57:44 -0400, Alex wrote:

> Sqwertz wrote:
>
>> Speaking of which, why don't they make hot dogs triangular?
>>
>> They'd fit in the buns better, they'd sear on the grill better,
>> they'd use less packaging and take up less room on space ships, and
>> watching them tumble around the hot dog rollers at 7-11 would be
>> infinitely more mesmerizing!
>>
>> I call Patent Pending!
>
> I hold the pentagonal patent and I'm negotiating with Oscar Mayer as I
> write this.* There is more room for condiments on the side.

Oh yeah, well, I'm going to patent the two-dimensional hot dog! It
takes up Zero space and doesn't require cooking at all!

Hrmpf. Pentagonal - pbbbt!

-sw

-sw

On Saturday, August 8, 2020 at 6:26:53 PM UTC-5, Sqwertz wrote:
>
>
> The scalloped potatoes were inspired by Kooky John's post earlier
> today. Made with milk, buttermilk, and butter homogenized and
> emulsified with home-made sodium citrate, swiss, and romano cheeses
> and par-boiled 1/3" potato slices (two layers) along with fresh
> chopped garlic. Baked for 40 minutes.
>
Great. Now I'm going to have to buy another ingredient for my kitchen. https://www.amazon.com/Citrate-Glute.../dp/B00BLPNMYY

That reminds me, Penzey's has a good deal right now, and I need to buy a bag of savory. https://www.penzeys.com/online-catal...-24/p-810/pd-s

Free cinnamon.
>
> -sw

--Bryan https://www.lulu.com/en/us/shop/brya...-176j5weg.html

Bruce wrote:
>
> Oh come on, where would all y'all be without John? Who else could all
> y'all put down to feel superior?

Since you like to act superior here, you should stop saying
"all y'all" and just say "y'all." I know you're mocking
but it also reveals your lack of intelligence.

On Saturday, August 8, 2020 at 9:38:41 PM UTC-5, Bruce wrote:
> On Sat, 8 Aug 2020 19:21:54 -0700 (PDT), "
> > wrote:
>
> >On Saturday, August 8, 2020 at 9:03:57 PM UTC-5, Sqwertz wrote:
> >>
> >> On Sat, 8 Aug 2020 16:54:03 -0700 (PDT),
> >> wrote:
> >>
> >> > John, you've 'outed' no one. He felt sorry for you as you were stumbling
> >> > around and couldn't figure out how to get back to the old group format.
> >> > He helped you and that's it. You've been told previously if you'd asked
> >> > anyone here could have solved your earth-shattering problem if you'd only
> >> > taken the time to enquire.
> >>
> >> The new format had nothing to do with it. I solved his problem by
> >> telling him to manually log into Google. Problem solved.
> >>
> >> He explained that the problem was that he could read groups VIA
> >> Google Groups, but that he didn't have a "Reply/Post" button. And I
> >> figured that only shows up when YOU'RE LOGGED IN. And I nailed the
> >> solution,
> >>
> >> Aren't y'all glad I provided that pro-active support call?
> >>
> >> -sw
> >>
> >Ooooh ok. I don't see how it's possible but he's been explained 3 or 4
> >times he's 'outed' no one but he's too stupid to realize it. But glad
> >you could help him, but then again he acts so stupidly it might not have
> >been such a great deed you did.
>
> Oh come on, where would all y'all be without John? Who else could all
> y'all put down to feel superior?

One word, Julie.

--Bryan https://www.lulu.com/en/us/shop/brya...-176j5weg.html

On Sun, 09 Aug 2020 11:22:28 -0400, Gary > wrote:

>Bruce wrote:
>>
>> Oh come on, where would all y'all be without John? Who else could all
>> y'all put down to feel superior?
>
>Since you like to act superior here, you should stop saying
>"all y'all" and just say "y'all." I know you're mocking
>but it also reveals your lack of intelligence.

But my lack of intelligence is part of my personality and I thought
RFC was inclusive!

Bruce wrote:
> On Sun, 09 Aug 2020 11:22:28 -0400, Gary > wrote:
>
>> Bruce wrote:
>>>
>>> Oh come on, where would all y'all be without John? Who else could all
>>> y'all put down to feel superior?
>>
>> Since you like to act superior here, you should stop saying
>> "all y'all" and just say "y'all." I know you're mocking
>> but it also reveals your lack of intelligence.
>
> But my lack of intelligence is part of my personality and I thought
> RFC was inclusive!
>

So is your butt sniffing.

On Sun, 9 Aug 2020 06:50:08 -0700 (PDT), Bryan Simmons wrote:


> Great. Now I'm going to have to buy another ingredient for my
> kitchen. https://www.amazon.com/Citrate-Glute.../dp/B00BLPNMYY

My recipe for home made sodium citrate:

Here's my method for sodium citrate. You can also buy it online, but
I had the ingredients at home to make it, so I did. Besides, it's
fun to make :-)

Sodium citrate for creamy, unbreakable quesos and mac & cheese.
Works with most any cheese or combinations of cheeses.

Yield: 75-80 grams

64 grams of baking soda ($.59/lb)
53 grams of citric acid ($4/lb in the bulk spice section)
235 ml (8oz) water

Dissolve powders in water in a tall bowl. The solution will bubble
furiously and diminish in about an hour. Stir to make sure the
solution has finished reacting - the liquid should be clear when
complete.

Evaporate most of the water in a wide pan on the stove. Turn off
stove when the solution reaches a paste consistency and let air dry
the rest of the way in the pan, breaking it up with a spatula every
so often. Run through spice grinder or mortar and pestle when
completely dry. Store in an airtight container at room temp.

Use about 12 grams of sodium citrate for each pound of cheese you'd
like to gooify with either water, beer, milk, half & half, cream, or
butter. Start with about 75% as much liquid as you did cheese for
cheese sauces - adjust up to preferred consistency. Use 15% cream to
make a velveeta like product you can mold and slice for hamburgers
and such.

-sw

On Sun, 9 Aug 2020 23:24:38 -0500, Bruce >
wrote:

>On Sun, 9 Aug 2020 06:50:08 -0700 (PDT), Bryan Simmons wrote:
>
>
>> Great. Now I'm going to have to buy another ingredient for my
>> kitchen. https://www.amazon.com/Citrate-Glute.../dp/B00BLPNMYY
>
>My recipe for home made sodium citrate:
>
>Here's my method for sodium citrate. You can also buy it online, but
>I had the ingredients at home to make it, so I did. Besides, it's
>fun to make :-)
>
>Sodium citrate for creamy, unbreakable quesos and mac & cheese.
>Works with most any cheese or combinations of cheeses.
>
>Yield: 75-80 grams
>
> 64 grams of baking soda ($.59/lb)
> 53 grams of citric acid ($4/lb in the bulk spice section)
> 235 ml (8oz) water
>
>Dissolve powders in water in a tall bowl. The solution will bubble
>furiously and diminish in about an hour. Stir to make sure the
>solution has finished reacting - the liquid should be clear when
>complete.
>
>Evaporate most of the water in a wide pan on the stove. Turn off
>stove when the solution reaches a paste consistency and let air dry
>the rest of the way in the pan, breaking it up with a spatula every
>so often. Run through spice grinder or mortar and pestle when
>completely dry. Store in an airtight container at room temp.
>
>Use about 12 grams of sodium citrate for each pound of cheese you'd
>like to gooify with either water, beer, milk, half & half, cream, or
>butter. Start with about 75% as much liquid as you did cheese for
>cheese sauces - adjust up to preferred consistency. Use 15% cream to
>make a velveeta like product you can mold and slice for hamburgers
>and such.
>
>-sw

I have an idea. Let's all start posting as Bruce. I like to be a
trendsetter for once.

Bruce wrote:
> On Sun, 9 Aug 2020 23:24:38 -0500, Bruce >
> wrote:
>
>> On Sun, 9 Aug 2020 06:50:08 -0700 (PDT), Bryan Simmons wrote:
>>
>>
>>> Great. Now I'm going to have to buy another ingredient for my
>>> kitchen. https://www.amazon.com/Citrate-Glute.../dp/B00BLPNMYY
>>
>> My recipe for home made sodium citrate:
>>
>> Here's my method for sodium citrate. You can also buy it online, but
>> I had the ingredients at home to make it, so I did. Besides, it's
>> fun to make :-)
>>
>> Sodium citrate for creamy, unbreakable quesos and mac & cheese.
>> Works with most any cheese or combinations of cheeses.
>>
>> Yield: 75-80 grams
>>
>> 64 grams of baking soda ($.59/lb)
>> 53 grams of citric acid ($4/lb in the bulk spice section)
>> 235 ml (8oz) water
>>
>> Dissolve powders in water in a tall bowl. The solution will bubble
>> furiously and diminish in about an hour. Stir to make sure the
>> solution has finished reacting - the liquid should be clear when
>> complete.
>>
>> Evaporate most of the water in a wide pan on the stove. Turn off
>> stove when the solution reaches a paste consistency and let air dry
>> the rest of the way in the pan, breaking it up with a spatula every
>> so often. Run through spice grinder or mortar and pestle when
>> completely dry. Store in an airtight container at room temp.
>>
>> Use about 12 grams of sodium citrate for each pound of cheese you'd
>> like to gooify with either water, beer, milk, half & half, cream, or
>> butter. Start with about 75% as much liquid as you did cheese for
>> cheese sauces - adjust up to preferred consistency. Use 15% cream to
>> make a velveeta like product you can mold and slice for hamburgers
>> and such.
>>
>> -sw
>
> I have an idea. Let's all start posting as Bruce. I like to be a
> trendsetter for once.
>

You gonna get them all to pick up your hobby too? Won't that be
too much competition?