http://i1.tinypic.com/mwy1z5.jpg

I seasoned the ground beef with minced lemon confit, a dash of nuoc
mam, a pinch of chipotle powder, oregano, and pepper. Condiments
include Dijon mustard and a mayo/pasilla negra spread with roasted
garlic. Also available: mixed greens, pickle slices, tomato slices,
onion, and avocado.

D shifted into phase two of South Beach today, so the whole wheat buns
are cool with the diet. However, they were not cool to the touch
after I'd grilled them in a little olive oil in an iron skillet. In
fact they were toasty.

modom

In article >,
modom > wrote:

> http://i1.tinypic.com/mwy1z5.jpg
>
> I seasoned the ground beef with minced lemon confit, a dash of nuoc
> mam, a pinch of chipotle powder, oregano, and pepper. Condiments
> include Dijon mustard and a mayo/pasilla negra spread with roasted
> garlic. Also available: mixed greens, pickle slices, tomato slices,
> onion, and avocado.
>
> D shifted into phase two of South Beach today, so the whole wheat buns
> are cool with the diet. However, they were not cool to the touch
> after I'd grilled them in a little olive oil in an iron skillet. In
> fact they were toasty.
>
> modom

Yummy!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> modom > wrote:
>
>
>>http://i1.tinypic.com/mwy1z5.jpg
>>
>>I seasoned the ground beef with minced lemon confit, a dash of nuoc
>>mam, a pinch of chipotle powder, oregano, and pepper. Condiments
>>include Dijon mustard and a mayo/pasilla negra spread with roasted
>>garlic. Also available: mixed greens, pickle slices, tomato slices,
>>onion, and avocado.
>>
>>D shifted into phase two of South Beach today, so the whole wheat buns
>>are cool with the diet. However, they were not cool to the touch
>>after I'd grilled them in a little olive oil in an iron skillet. In
>>fact they were toasty.
>>
>>modom
>
>
> Yummy!!!


looks good from here, too


--

saerah

http://anisaerah.blogspot.com/

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and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
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Date: Tue, Jan 31, 2006, 8:19pm (EST-1)
(modom)WROTE:
http://i1.tinypic.com/mwy1z5.jpg-------------
RESPONSE: Been thinking about buying new causal dinner plates this
spring and after seeing your bright reds I have my choice now. Thanks

modom > wrote in
:

> http://i1.tinypic.com/mwy1z5.jpg
>
> I seasoned the ground beef with minced lemon confit, a dash of nuoc
> mam, a pinch of chipotle powder, oregano, and pepper. Condiments
> include Dijon mustard and a mayo/pasilla negra spread with roasted
> garlic. Also available: mixed greens, pickle slices, tomato slices,
> onion, and avocado.
>
> D shifted into phase two of South Beach today, so the whole wheat buns
> are cool with the diet. However, they were not cool to the touch
> after I'd grilled them in a little olive oil in an iron skillet. In
> fact they were toasty.
>
> modom

Never heard of some of those ingredients but you seem to have created a
new class of hamburger.

I'll try one, with cheese, please?

Andy

On Wed, 01 Feb 2006 04:05:49 -0600, Andy <q> wrote:

>modom > wrote in
:
>
>> http://i1.tinypic.com/mwy1z5.jpg
>>
>> I seasoned the ground beef with minced lemon confit, a dash of nuoc
>> mam, a pinch of chipotle powder, oregano, and pepper. Condiments
>> include Dijon mustard and a mayo/pasilla negra spread with roasted
>> garlic. Also available: mixed greens, pickle slices, tomato slices,
>> onion, and avocado.
>>
>> D shifted into phase two of South Beach today, so the whole wheat buns
>> are cool with the diet. However, they were not cool to the touch
>> after I'd grilled them in a little olive oil in an iron skillet. In
>> fact they were toasty.

>Never heard of some of those ingredients but you seem to have created a
>new class of hamburger.
>
>I'll try one, with cheese, please?
>
I didn't supply cheese this time. But cheddar would likely have been
a decent addition.

If you can get your hands on pasillas negras where you are, I
recommend you try them. They're very dark dried chiles. I believe
the name means black raisins. Toast them lightly (careful not to
burn) and rehydrate them. Then either scrape the flesh off the skin
or just grind them up thoroughly. They're delicious. Rich, earthy,
mildly picante. A fine addition to mayo for a sandwich. Wonderful in
meat sauces.

modom

On Wed, 1 Feb 2006 00:11:23 -0500, (ms. tonya)
wrote:

> Date: Tue, Jan 31, 2006, 8:19pm (EST-1)
>(modom)WROTE:
>http://i1.tinypic.com/mwy1z5.jpg-------------
>RESPONSE: Been thinking about buying new causal dinner plates this
>spring and after seeing your bright reds I have my choice now. Thanks

I think we got them at Sur la Table. Don't remember for sure. If we
did, they were marked down. That store is pretty expensive.


modom

modom wrote:
> http://i1.tinypic.com/mwy1z5.jpg

Mystery meat boogers...

Your prep board is disgusting, all gaping abysses between the
laminations... one can only imagine what evils lurk there... and it's
generally filthy looking, gives me the willies. Please don't just
discard it, incinerate! I was right, you are a slob.

Sheldon