I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
So Emmentaler would be a close second for me and third, Gruyere. I'll eat
American or Cheddar on a burger, sure, but *not* those "processed cheese
food slices"*, thank you very much.

Jill

On Sat 01 Apr 2006 05:37:45p, Thus Spake Zarathustra, or was it jmcquown?

> I love (American) Swiss cheese on a burger which is an Emmentaler
> knock-off. So Emmentaler would be a close second for me and third,
> Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
> those "processed cheese food slices"*, thank you very much.
>
> Jill

I rarely put cheese on a burger, but when I do it must be "processed cheese
food slices", either Kraft American or Old English, or Velveeta, and it must
be put on the burger long enough to melt in.

--
Wayne Boatwright @¿@¬
_____________________

Duh'Wayne bragged:
> jmcquown writes:
>
> > I love (American) Swiss cheese on a burger which is an Emmentaler
> > knock-off. So Emmentaler would be a close second for me and third,
> > Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
> > those "processed cheese food slices"*, thank you very much.
>
> when I do it must be "processed cheese food slices".

Why waste real $7/lb cheese on a fercocktah $2/lb mystery meat booger.

Sheldon wrote:
> Duh'Wayne bragged:
>> jmcquown writes:
>>
>>> I love (American) Swiss cheese on a burger which is an Emmentaler
>>> knock-off. So Emmentaler would be a close second for me and third,
>>> Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
>>> those "processed cheese food slices"*, thank you very much.
>>
>> when I do it must be "processed cheese food slices".
>
> Why waste real $7/lb cheese on a fercocktah $2/lb mystery meat booger.

To whom are you replying? You quote both me and Wayne then refer to $7/lb
cheese, which I'm pretty sure the "processed cheese food slices" are not.
And I don't pay $7/lb for slices of Swiss.

I wish I could grind my own, I really do. But it wouldn't be cost effective
for me because I don't necessarily cook meat the same day I buy it. Sorry,
but I have to freeze it; I don't have much freezer space. And since you
live in the middle of nowhere, how is it you are able to buy all that
quality beef, grind it and use it all up the same day?

In one post you said you make 6 burgers at a time; that's fair. But do you
drive all the way (1 hour, IIRC) to the store to buy the meat to grind for
only 6 burgers? That hardly seems worth the trouble not to mention the cost
of gasoline. Perhaps you can clarify. Maybe you're grinding enough to make
48 burgers and I missed that. But then, what do you do with the rest of the
meat you've ground?

Jill

On Sat 01 Apr 2006 07:38:10p, Thus Spake Zarathustra, or was it jmcquown?

> Sheldon wrote:
>> Duh'Wayne bragged:
>>> jmcquown writes:
>>>
>>>> I love (American) Swiss cheese on a burger which is an Emmentaler
>>>> knock-off. So Emmentaler would be a close second for me and third,
>>>> Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
>>>> those "processed cheese food slices"*, thank you very much.
>>>
>>> when I do it must be "processed cheese food slices".
>>
>> Why waste real $7/lb cheese on a fercocktah $2/lb mystery meat booger.
>
> To whom are you replying? You quote both me and Wayne then refer to
> $7/lb cheese, which I'm pretty sure the "processed cheese food slices"
> are not. And I don't pay $7/lb for slices of Swiss.
>
> I wish I could grind my own, I really do. But it wouldn't be cost
> effective for me because I don't necessarily cook meat the same day I
> buy it. Sorry, but I have to freeze it; I don't have much freezer
> space. And since you live in the middle of nowhere, how is it you are
> able to buy all that quality beef, grind it and use it all up the same
> day?
>
> In one post you said you make 6 burgers at a time; that's fair. But do
> you drive all the way (1 hour, IIRC) to the store to buy the meat to
> grind for only 6 burgers? That hardly seems worth the trouble not to
> mention the cost of gasoline. Perhaps you can clarify. Maybe you're
> grinding enough to make 48 burgers and I missed that. But then, what do
> you do with the rest of the meat you've ground?

Always consider the source, Jill. Always...

--
Wayne Boatwright @¿@¬
_____________________

On Sat, 1 Apr 2006 20:38:10 -0600, "jmcquown" >
wrote:

>I wish I could grind my own, I really do. But it wouldn't be cost effective
>for me because I don't necessarily cook meat the same day I buy it.

I have the ability to grind my own (thank you again, Mystery Birthday
Bunny), but I have yet to find even the cheapest cuts of beef that
were less than the cost of hamburger. You eat what you can afford.

Peace,
Carol

Damsel in dis Dress wrote:
> On Sat, 1 Apr 2006 20:38:10 -0600, "jmcquown" >
> wrote:
>
>> I wish I could grind my own, I really do. But it wouldn't be cost
>> effective for me because I don't necessarily cook meat the same day
>> I buy it.
>
> I have the ability to grind my own (thank you again, Mystery Birthday
> Bunny), but I have yet to find even the cheapest cuts of beef that
> were less than the cost of hamburger. You eat what you can afford.
>
> Peace,
> Carol

Amen!! I got 6 pounds of "mystery meat" burger at 99 cents/lb. What would
it cost me if I wanted to grind 6 pounds of meat for burgers from, say, a
chuck roast that cost $2.59/lb?

Your second and third choices should cost around $7/lb. At least
Boar's Head brand or better. New Topic: those wonks at Cook's tested 47
varieties of cheese for grilled sangwiches and decreed that Swiss
Emmentaler produced a sour taste and that Dutch was preferred. Hmmmm.
And I thought it was the pickles I was eating.

jmcquown wrote:
>
> I wish I could grind my own, I really do. But it wouldn't be cost effective
> for me because I don't necessarily cook meat the same day I buy it. Sorry,
> but I have to freeze it; I don't have much freezer space.

Actually, meat grinds better when it's slightly frozen. So you could
buy and freeze, then grind when ready.

But you probably don't have anywhere to keep a grinder.

Greg Zywicki

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Sat 01 Apr 2006 05:37:45p, Thus Spake Zarathustra, or was it jmcquown?
>
>> I love (American) Swiss cheese on a burger which is an Emmentaler
>> knock-off. So Emmentaler would be a close second for me and third,
>> Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
>> those "processed cheese food slices"*, thank you very much.
>>
>> Jill
>
> I rarely put cheese on a burger, but when I do it must be "processed cheese
> food slices", either Kraft American or Old English, or Velveeta, and it must
> be put on the burger long enough to melt in.
>
> --
> Wayne Boatwright @¿@¬


Oh Lord, there are few things worse than ordering a cheeseburger and having them set
before you a lukewarm burger with cold cheese. Uck.

kimberly

On Sun 02 Apr 2006 02:12:58p, Thus Spake Zarathustra, or was it Nexis?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Sat 01 Apr 2006 05:37:45p, Thus Spake Zarathustra, or was it
>> jmcquown?
>>
>>> I love (American) Swiss cheese on a burger which is an Emmentaler
>>> knock-off. So Emmentaler would be a close second for me and third,
>>> Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
>>> those "processed cheese food slices"*, thank you very much.
>>>
>>> Jill
>>
>> I rarely put cheese on a burger, but when I do it must be "processed
>> cheese food slices", either Kraft American or Old English, or Velveeta,
>> and it must be put on the burger long enough to melt in.
>>
>> --
>> Wayne Boatwright @¿@¬
>
>
> Oh Lord, there are few things worse than ordering a cheeseburger and
> having them set before you a lukewarm burger with cold cheese. Uck.
>
> kimberly

Yes, horrible.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> On Sat 01 Apr 2006 05:37:45p, Thus Spake Zarathustra, or was it jmcquown?
>
> > I love (American) Swiss cheese on a burger which is an Emmentaler
> > knock-off. So Emmentaler would be a close second for me and third,
> > Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
> > those "processed cheese food slices"*, thank you very much.
> >
> > Jill
>
> I rarely put cheese on a burger, but when I do it must be "processed cheese
> food slices", either Kraft American or Old English, or Velveeta, and it must
> be put on the burger long enough to melt in.

Process cheese. The official cheese of r.f.cooking!
>
> --
> Wayne Boatwright @¿@¬
> _____________________
--Bryan

"jmcquown" > wrote in message
...
>I love (American) Swiss cheese on a burger which is an Emmentaler
>knock-off.
> So Emmentaler would be a close second for me and third, Gruyere. I'll eat
> American or Cheddar on a burger, sure, but *not* those "processed cheese
> food slices"*, thank you very much.
>
> Jill

As a midwesterner from the old Wisconsin dairy country I am somewhat biased.
There are only three choices, cheddar, cheddar, and cheddar.
Kent
>
>

Kent wrote:
>
> "jmcquown" > wrote in message
> ...
> >I love (American) Swiss cheese on a burger which is an Emmentaler
> >knock-off.
> > So Emmentaler would be a close second for me and third, Gruyere. I'll eat
> > American or Cheddar on a burger, sure, but *not* those "processed cheese
> > food slices"*, thank you very much.
> >
> > Jill
>
> As a midwesterner from the old Wisconsin dairy country I am somewhat biased.
> There are only three choices, cheddar, cheddar, and cheddar.
> Kent

Kent,
You are a man after my own heart. :-)
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 Sat, 1 Apr 2006 18:37:45 -0600, "jmcquown" >
wrote:

>I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
>So Emmentaler would be a close second for me and third, Gruyere. I'll eat
>American or Cheddar on a burger, sure, but *not* those "processed cheese
>food slices"*, thank you very much.

Land O'Lakes American cheese (not cheesefood) sliced from a 2 pound
block. They were 3 pounders when I was a kid.

Peace,
Carol

provolone

On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
wrote:

>provolone

No cheese on hamburgers! I have spoken!

serene

Serene wrote:
> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
> wrote:
>
>>provolone
>
> No cheese on hamburgers! I have spoken!
>
> serene

what are you, the boss of hamburgerville?

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Sun, 02 Apr 2006 02:47:27 GMT, The Bubbo >
wrote:

>Serene wrote:
>> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
>> wrote:
>>
>>>provolone
>>
>> No cheese on hamburgers! I have spoken!
>>
>> serene
>
>what are you, the boss of hamburgerville?

Why, yes. Yes, I am.

serene

McMayor, maybe.


"The Bubbo" > wrote in message
...
> Serene wrote:
>> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
>> wrote:
>>
>>>provolone
>>
>> No cheese on hamburgers! I have spoken!
>>
>> serene
>
> what are you, the boss of hamburgerville?
>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!

"Serene" > wrote in message
...
> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
> wrote:
>
>>provolone
>
> No cheese on hamburgers! I have spoken!
>
> serene

Well, of course there's no cheese on hamburgers. Once you put cheese on
them, they become cheeseburgers.

HTH,

Donna

D.Currie wrote:
> "Serene" > wrote in message
> ...
>> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
>> wrote:
>>
>>> provolone
>>
>> No cheese on hamburgers! I have spoken!
>>
>> serene
>
> Well, of course there's no cheese on hamburgers. Once you put cheese
> on them, they become cheeseburgers.
>
> HTH,
>
> Donna

Hence the subject of my post

Serene wrote:
>
> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
> wrote:
>
> >provolone
>
> No cheese on hamburgers! I have spoken!
>
> serene

A hamburger without cheese is like a day without sunshine!

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, 05 Apr 2006 11:28:05 -0400, Kate Connally >
wrote:

>Serene wrote:
>>
>> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
>> wrote:
>>
>> >provolone
>>
>> No cheese on hamburgers! I have spoken!
>>
>> serene
>
>A hamburger without cheese is like a day without sunshine!

Then the Bay Area truly is the place for me. :-)

Serene, on day 30 or something of rain

Serene wrote:
>
> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
> wrote:
>
> >provolone
>
> No cheese on hamburgers! I have spoken!
>
> serene

A hamburger without cheese is like a day without sunshine!

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?

Serene wrote:
>
> On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" >
> wrote:
>
> >provolone
>
> No cheese on hamburgers! I have spoken!
>
> serene

A hamburger without cheese is like a day without sunshine!

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 Sat, 01 Apr 2006 18:53:14 -0600, Damsel in dis Dress
> wrote:

>On Sat, 1 Apr 2006 18:37:45 -0600, "jmcquown" >
>wrote:
>
>>I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
>>So Emmentaler would be a close second for me and third, Gruyere. I'll eat
>>American or Cheddar on a burger, sure, but *not* those "processed cheese
>>food slices"*, thank you very much.
>
>Land O'Lakes American cheese (not cheesefood) sliced from a 2 pound
>block. They were 3 pounders when I was a kid.
>
Cheese food is stuff you feed your cheese when it's feeling peckish.

When I get a burger at TJ's here in Cow Hill, I always go for the
jalapeno cheeseburger with cheddar and the works. And onion rings, of
course.

TJ's closed for a few days this week -- some sort of dispute over a
nasty divorce in a community property state. He left her, and he
wanted half the business or a cash settlement punitive enough that she
closed up shop rather than give him a dime. Word has it they're back
in the saddle as of yesterday. I, for one, am much gratified at the
news. You wouldn't believe the onion rings those folks make, and the
beef in their burgers is really fine. Really fine.
--
modom

"jmcquown" > wrote in message
...
> I love (American) Swiss cheese on a burger which is an Emmentaler
knock-off.
> So Emmentaler would be a close second for me and third, Gruyere. I'll eat
> American or Cheddar on a burger, sure, but *not* those "processed cheese
> food slices"*, thank you very much.
>
> Jill
>

I like blue cheese the best... kinda hidden in the center of the burger. I
guess that would be "in your burger though, not on your burger".

Slice of Cabot Vermont cheddar isn't too shabby either.

Chris in Pearland, TX

Chris Marksberry wrote:
> "jmcquown" > wrote in message
> ...
> > I love (American) Swiss cheese on a burger which is an Emmentaler
> knock-off.
> > So Emmentaler would be a close second for me and third, Gruyere. I'll eat
> > American or Cheddar on a burger, sure, but *not* those "processed cheese
> > food slices"*, thank you very much.
> >
> > Jill
> >
>
> I like blue cheese the best... kinda hidden in the center of the burger. I
> guess that would be "in your burger though, not on your burger".
>
> Slice of Cabot Vermont cheddar isn't too shabby either.
>
> Chris in Pearland, TX

I agree with you Chris--my favorite is to put blue cheese in the center
of the burger--then plenty of tomato on top of the patty.

tsr3 > wrote:

>Chris Marksberry wrote:

>> I like blue cheese the best... kinda hidden in the center of the burger. I
>> guess that would be "in your burger though, not on your burger".

>> Slice of Cabot Vermont cheddar isn't too shabby either.

>I agree with you Chris--my favorite is to put blue cheese in the center
>of the burger--then plenty of tomato on top of the patty.

I became a fan of blue-cheese burgers after encountering them
at the old Hamburger Mary's in San Francisco. There would not
only be blue cheese melted on the burger, but the lettuce
included in the burger would be dressed with blue-cheese salad
dressing. A definite dose of blue cheese.

Steve

"Steve Pope" > wrote in message
...
> tsr3 > wrote:
>
> >Chris Marksberry wrote:
>
> >> I like blue cheese the best... kinda hidden in the center of the
burger. I
> >> guess that would be "in your burger though, not on your burger".
>
> >> Slice of Cabot Vermont cheddar isn't too shabby either.
>
> >I agree with you Chris--my favorite is to put blue cheese in the center
> >of the burger--then plenty of tomato on top of the patty.
>
> I became a fan of blue-cheese burgers after encountering them
> at the old Hamburger Mary's in San Francisco. There would not
> only be blue cheese melted on the burger, but the lettuce
> included in the burger would be dressed with blue-cheese salad
> dressing. A definite dose of blue cheese.
>
> Steve

Oh yeah... sounds good. I always have a pursuit going on for the ultimate
blue cheese. A friend mailed me some Rogue Creamery blue from Oregon, and
am waiting to try Point Reyes (California blue). Yum.

Some people say blue cheese tastes like crayons (I wonder what crayons taste
like)but I love it!

Chris in Pearland, TX

Chris Marksberry wrote:

>
> Oh yeah... sounds good. I always have a pursuit going on for the ultimate
> blue cheese. A friend mailed me some Rogue Creamery blue from Oregon, and
> am waiting to try Point Reyes (California blue). Yum.

point reyes is truly one of the best blues from the US. I absolutely love it.

>
> Some people say blue cheese tastes like crayons (I wonder what crayons taste
> like)but I love it!
>
> Chris in Pearland, TX
>
>

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Chris Marksberry > wrote:

>"Steve Pope" > wrote in message

>> I became a fan of blue-cheese burgers after encountering them
>> at the old Hamburger Mary's in San Francisco. There would not
>> only be blue cheese melted on the burger, but the lettuce
>> included in the burger would be dressed with blue-cheese salad
>> dressing. A definite dose of blue cheese.

> Oh yeah... sounds good. I always have a pursuit going on
> for the ultimate blue cheese. A friend mailed me some Rogue
> Creamery blue from Oregon, and am waiting to try Point Reyes
> (California blue). Yum.

Pt. Reyes is very good, but often the cheese is over-salted,
which is unfortunate.

I like Maytag for an all-around blue cheese.

Steve

jmcquown wrote:
> I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
> So Emmentaler would be a close second for me and third, Gruyere. I'll eat
> American or Cheddar on a burger, sure, but *not* those "processed cheese
> food slices"*, thank you very much.
>
> Jill
>
>


I *like* processed cheese slices!

I had a burger Wednesday with bleu cheese crumbles on it and it was great.

Bob

zxcvbob wrote:


> I like processed cheese slices!

I like that one little bitty burgers. The cold-pack cheddar spread is
good on a burger too, as is pepper-jack.

My problem is that I'm just not a big burger fan, so I don't eat a lot
them, cheese or not.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in message
...
> zxcvbob wrote:
>
>
>> I like processed cheese slices!
>
> I like that one little bitty burgers. The cold-pack cheddar spread is
> good on a burger too, as is pepper-jack.
>
> My problem is that I'm just not a big burger fan, so I don't eat a lot
> them, cheese or not.

Gosh.. someone else like me who doesn't like burgers )))))))))))))))))))

On Sun 02 Apr 2006 08:22:01a, Thus Spake Zarathustra, or was it Ophelia?

>
> "Default User" > wrote in message
> ...
>> zxcvbob wrote:
>>
>>
>>> I like processed cheese slices!
>>
>> I like that one little bitty burgers. The cold-pack cheddar spread is
>> good on a burger too, as is pepper-jack.
>>
>> My problem is that I'm just not a big burger fan, so I don't eat a lot
>> them, cheese or not.
>
> Gosh.. someone else like me who doesn't like burgers )))))))))))))))))))

You just wren't meant for burgers, O.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Sun 02 Apr 2006 08:22:01a, Thus Spake Zarathustra, or was it Ophelia?
>
>>
>> "Default User" > wrote in message
>> ...
>>> zxcvbob wrote:
>>>
>>>
>>>> I like processed cheese slices!
>>>
>>> I like that one little bitty burgers. The cold-pack cheddar spread is
>>> good on a burger too, as is pepper-jack.
>>>
>>> My problem is that I'm just not a big burger fan, so I don't eat a lot
>>> them, cheese or not.
>>
>> Gosh.. someone else like me who doesn't like burgers
>> )))))))))))))))))))
>
> You just wren't meant for burgers, O.

Nodnodnod

Ophelia wrote:

>
> "Default User" > wrote in message
> ...
> > zxcvbob wrote:
> >
> >
> > > I like processed cheese slices!
> >
> > I like that one little bitty burgers. The cold-pack cheddar spread
> > is good on a burger too, as is pepper-jack.
> >
> > My problem is that I'm just not a big burger fan, so I don't eat a
> > lot them, cheese or not.
>
> Gosh.. someone else like me who doesn't like burgers
> )))))))))))))))))))

I don't hate them, I just don't go out of my way to eat them. If that's
what's being served, I'll have one, but there are any number of other
things I'd prefer. I rarely make them for myself.

A sort of exception is for White Castles, but those are really a whole
different breed of cat.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Sat, 1 Apr 2006 18:37:45 -0600, jmcquown wrote:

> I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
> So Emmentaler would be a close second for me and third, Gruyere. I'll eat
> American or Cheddar on a burger, sure, but *not* those "processed cheese
> food slices"*, thank you very much.

Kraft American cheese on a bun that includes Miracle Whip.

Yeah, I went there.

--

-Jeff B.
zoomie at fastmail dot fm