I couldn't resist the sale on Top Round at $2.69/lb... bought enough
to make ten 12 ounce burgers
https://postimg.org/image/16ty1wibjf/
Ebenezer:
https://postimg.org/image/6m57yhvtzf/
https://postimg.org/image/5jia1s8njf/

Sheldon wrote:

> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
> to make ten 12 ounce burgers
> https://postimg.org/image/16ty1wibjf/


Nice size...no weenie - burgers allowed...


> Ebenezer:
> https://postimg.org/image/6m57yhvtzf/
> https://postimg.org/image/5jia1s8njf/


Guarding his tree...nothing gets past him...!!!


--
Best
Greg

On Thu, 19 Oct 2017 18:12:17 -0700 (PDT), Ding - Dong Daddy
> wrote:

>Sheldon wrote:
>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>
>Nice size...no weenie - burgers allowed...

That's another thing I abhor about fast food mystery meat
burgers, they're much too thin... mine are what the olde tyme diners
called a "ground steak"... I much prefer them to actual steaks with
all their bones, excessive fat and gristle... often when you order a
steak its about half inedible, and you need to be a brain surgeon to
filet it.

>> Ebenezer:
>> https://postimg.org/image/6m57yhvtzf/
>> https://postimg.org/image/5jia1s8njf/
>
>Guarding his tree...nothing gets past him...!!!

Correct, that's Ebbie's tree... he has good taste... that's the
fanciest priciest tree; Acer griseum.
https://en.wikipedia.org/wiki/Acer_griseum

On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>
> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
> to make ten 12 ounce burgers
> https://postimg.org/image/16ty1wibjf/
>
I'd rather see one cooked, with a slice of onion and tomato on
the side with a bun, please. (No cheese.)
>
> Ebenezer:
> https://postimg.org/image/6m57yhvtzf/
> https://postimg.org/image/5jia1s8njf/
>
Handsome!

On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "
> wrote:

>On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>>
>I'd rather see one cooked, with a slice of onion and tomato on
>the side with a bun, please. (No cheese.)

I prefer fried onions:
https://postimg.org/image/1ddnigzf7f/

>> Ebenezer:
>> https://postimg.org/image/6m57yhvtzf/
>> https://postimg.org/image/5jia1s8njf/
>>
>Handsome!

On 10/20/2017 8:54 AM, wrote:
> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "
> > wrote:
>
>> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>>
>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>> to make ten 12 ounce burgers
>>> https://postimg.org/image/16ty1wibjf/
>>>
>> I'd rather see one cooked, with a slice of onion and tomato on
>> the side with a bun, please. (No cheese.)
>
> I prefer fried onions:
> https://postimg.org/image/1ddnigzf7f/

Same here, maybe some shrooms too...

And of course ALWAYS:

http://roadfood.com/wp-content/uploa.../rfl_15372.jpg

....on the burger too...

On Fri, 20 Oct 2017 09:09:50 -0600, Casa lo pensa >
wrote:

>On 10/20/2017 8:54 AM, wrote:
>> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "
>> > wrote:
>>
>>> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>>>
>>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>>> to make ten 12 ounce burgers
>>>> https://postimg.org/image/16ty1wibjf/
>>>>
>>> I'd rather see one cooked, with a slice of onion and tomato on
>>> the side with a bun, please. (No cheese.)
>>
>> I prefer fried onions:
>> https://postimg.org/image/1ddnigzf7f/
>
>Same here, maybe some shrooms too...
>
>And of course ALWAYS:
>
>http://roadfood.com/wp-content/uploa.../rfl_15372.jpg

Sorrwy... not something I'd want to be at the same table with... not
even the same room. I don't eat fries often but when I do I want them
very crispy, definitely not soupy.... I typically don't even have
ketchup on fries, just salt. I don't care much for skinny fries, I
like jumbo ripple/crinkle cuts from real potatoes, not extruded as all
fast food joints use, most all frozen fries at market are extruded.
I've tried the Nathans brand but I prefer to make my own, easy to
tell Nathans were frozen, I have a ripple cut knife, and I prefer
baked... coat spuds with a little oil and bake at 375ºF.
https://www.walmart.com/ip/Nathan-s-...28-oz/23619926

On 10/20/2017 10:23 AM, wrote:
> On Fri, 20 Oct 2017 09:09:50 -0600, Casa lo pensa >
> wrote:
>
>> On 10/20/2017 8:54 AM, wrote:
>>> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "
>>> > wrote:
>>>
>>>> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>>>>
>>>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>>>> to make ten 12 ounce burgers
>>>>> https://postimg.org/image/16ty1wibjf/
>>>>>
>>>> I'd rather see one cooked, with a slice of onion and tomato on
>>>> the side with a bun, please. (No cheese.)
>>>
>>> I prefer fried onions:
>>> https://postimg.org/image/1ddnigzf7f/
>>
>> Same here, maybe some shrooms too...
>>
>> And of course ALWAYS:
>>
>> http://roadfood.com/wp-content/uploa.../rfl_15372.jpg
>
> Sorrwy... not something I'd want to be at the same table with... not
> even the same room. I don't eat fries often but when I do I want them
> very crispy, definitely not soupy.... I typically don't even have
> ketchup on fries, just salt. I don't care much for skinny fries, I
> like jumbo ripple/crinkle cuts from real potatoes, not extruded as all
> fast food joints use, most all frozen fries at market are extruded.

Tsk...you have not lived until you've had the Owl Cafe's green chile
cheese fries, oh well..

https://www.yelp.com/menu/owl-bar-an...e-cheese-fries

5.0 star rating 2/9/2017
"Every time I travel through New Mexico to Albuquerque or Santa Fe it is
imperative that I make a stop at the Owl Bar. It has a lot of nostalgia
being a little bar/restaurant in a small town. You will find it pretty
quickly after exiting off of the San Antonio Exit 139.

I honestly don't remember the first time I cam to this place. I just
know my mom heard of it and that they had amazing green chile
cheeseburgers and that we had to stop. I'm so happy we did because after
that it became a tradition while traveling.

I checked in twice once on the way to Santa Fe and another on my way
back to El Paso but my review will hold up for both experiences. Upon
entering my family and I immediately found a table and also brought
along a first timer. Immediately we were greeted by our waitress for our
drink order. The entire family had water but my friend/first timer
ordered a beer. Have to admit it came out in the coolest little bottle,
definitely caught my eye because I have never seen it before.

We ordered four green chile cheeseburgers and two orders of green chili
cheese fries and one regular order of fries. Now let me tell you this is
the kind of burgers I would make at home. It is not giant in size but it
is perfect to fill up your appetite and I have had some pretty big
burgers. Upon taking a bite to eat I just found the perfect blend of
seasoning, cheese melting in my mouth, and the green chile adding the
perfect kick for my burger. I wonder where they get their green chili
because the green chili I had in Santa Fe just sucked. So I'm surprised
that the green chile here at the Owl Bar is so good. They obviously have
the right supplier. The green chile cheese fries are also pretty simple,
you have fries on the bottom, melted cheese, and then green chile on the
top. It's the perfect blend in my opinion. Once you take your first bite
you just cannot stop.

Owl Bar continues to be one of my favorite places to grab a green chile
cheeseburger in New Mexico. I'm actually surprised by some of these
reviews but I think Owl Bar represents a great burger and I will
continue to come back."



> I've tried the Nathans brand but I prefer to make my own, easy to
> tell Nathans were frozen, I have a ripple cut knife, and I prefer
> baked... coat spuds with a little oil and bake at 375ºF.
> https://www.walmart.com/ip/Nathan-s-...28-oz/23619926
>

To each his own, but baked fries leave me cold.

wrote:

> I prefer fried onions:
> https://postimg.org/image/1ddnigzf7f/

I switch back and forth with onions on hamburgers.
They ALL need to have onions but sometimes some
fried onions and even mushrooms are a good topping.

But I also use fresh, crisp and sharp raw onions
probably most of the time, rather than cooked.

Dinner tonight is 2 burgers with a few fried mushrooms
and raw red onion on the bun. Along with mayo, mustard,
ketchup, tomato. Lettuce too but I don't have any.
Also missing is some swiss cheese. good stuff for a burger.

Anyway...the burgers and a bit of homemade fries. Only
ingredients there is potato and salt and pepper, cooked in canola
oil. Bruce should approve except maybe for the fried food part.
oh well.

On Friday, October 20, 2017 at 9:54:56 AM UTC-5, Sheldon wrote:
> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "
> > wrote:
>
> >On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
> >>
> >> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
> >> to make ten 12 ounce burgers
> >> https://postimg.org/image/16ty1wibjf/
> >>
> >I'd rather see one cooked, with a slice of onion and tomato on
> >the side with a bun, please. (No cheese.)
>
> I prefer fried onions:
> https://postimg.org/image/1ddnigzf7f/
>
>
Ahhhhhhhhh, much better.

On Friday, October 20, 2017 at 11:23:29 AM UTC-5, Sheldon wrote:
>
> On Fri, 20 Oct 2017 09:09:50 -0600, Casa lo pensa >
> wrote:
> >
> >And of course ALWAYS:
> >
> >http://roadfood.com/wp-content/uploa.../rfl_15372.jpg
>
> Sorrwy... not something I'd want to be at the same table with... not
> even the same room. I don't eat fries often but when I do I want them
> very crispy, definitely not soupy.... I typically don't even have
> ketchup on fries, just salt.
>
>
I like my fries naked as well. About the only thing I eat with
catsup is onion rings.

On 10/20/2017 11:09 AM, wrote:
> On Friday, October 20, 2017 at 9:54:56 AM UTC-5, Sheldon wrote:
>> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "
>> > wrote:
>>
>>> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>>>
>>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>>> to make ten 12 ounce burgers
>>>> https://postimg.org/image/16ty1wibjf/
>>>>
>>> I'd rather see one cooked, with a slice of onion and tomato on
>>> the side with a bun, please. (No cheese.)
>>
>> I prefer fried onions:
>> https://postimg.org/image/1ddnigzf7f/
>>
>>
> Ahhhhhhhhh, much better.
>

Also served this way by choice at:

https://freddysusa.com/

https://s3-media3.fl.yelpcdn.com/bph...RR_H43eQ/o.jpg

Darned tasty for a smashed burger.!

On Fri, 20 Oct 2017 11:14:20 -0600, Casa lo pensa >
wrote:

>On 10/20/2017 11:09 AM, wrote:
>> On Friday, October 20, 2017 at 9:54:56 AM UTC-5, Sheldon wrote:
>>> On Thu, 19 Oct 2017 23:22:09 -0700 (PDT), "
>>> > wrote:
>>>
>>>> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>>>>
>>>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>>>> to make ten 12 ounce burgers
>>>>> https://postimg.org/image/16ty1wibjf/
>>>>>
>>>> I'd rather see one cooked, with a slice of onion and tomato on
>>>> the side with a bun, please. (No cheese.)
>>>
>>> I prefer fried onions:
>>> https://postimg.org/image/1ddnigzf7f/
>>>
>>>
>> Ahhhhhhhhh, much better.
>
>Also served this way by choice at:
>
>https://freddysusa.com/
>
>https://s3-media3.fl.yelpcdn.com/bph...RR_H43eQ/o.jpg
>
>Darned tasty for a smashed burger!

None in NY.

itsjoannotjoann wrote:
>Penmart10 wrote:
>>Casa lo pensa wrote:
>> >
>> >And of course ALWAYS:
>> >
>> >http://roadfood.com/wp-content/uploa.../rfl_15372.jpg
>>
>> Sorrwy... not something I'd want to be at the same table with... not
>> even the same room. I don't eat fries often but when I do I want them
>> very crispy, definitely not soupy.... I typically don't even have
>> ketchup on fries, just salt.
>>
>I like my fries naked as well. About the only thing I eat with
>catsup is onion rings.

I like Heinz Red on meat loaf and on corned beef hash.
Watching someone eat a hotdog with ketchup gives me the shivers.
Growing up one of my friend's mom would serve fried balogna sandwiches
for lunch with yellow mustard, yik! The fried bologna didn't bother
me, it was that yellow mustard, would have been fine with brown
mustard. I don't like lurid yellow mustard [period]

On 10/20/2017 1:35 PM, Sqwertz wrote:
> chuck, like it should be.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


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

-sw
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On Friday, October 20, 2017 at 12:14:24 PM UTC-5, Casa lo pensa wrote:
>
> Also served this way by choice at:
>
> https://freddysusa.com/
>
I'd never heard of Freddy's but their site says there are locations
in my state. Nearest one is 42 miles away and I'm hoping to go car
shopping in late December. One of the dealerships is located there
so I might get to try a Freddy's.
>
> https://s3-media3.fl.yelpcdn.com/bph...RR_H43eQ/o.jpg
>
> Darned tasty for a smashed burger.!
>
If I had my druthers, I'd druther have a slice of raw onion, please.

On Friday, October 20, 2017 at 1:36:27 PM UTC-5, Sheldon wrote:
> itsjoannotjoann wrote:
> >>
> >I like my fries naked as well. About the only thing I eat with
> >catsup is onion rings.
>
> I like Heinz Red on meat loaf and on corned beef hash.
> Watching someone eat a hotdog with ketchup gives me the shivers.
>
Me, too.
>
> Growing up one of my friend's mom would serve fried balogna sandwiches
> for lunch with yellow mustard, yik! The fried bologna didn't bother
> me, it was that yellow mustard, would have been fine with brown
> mustard. I don't like lurid yellow mustard [period]
>
We always had plain old yellow mustard when I was growing up so it
doesn't bother me. I was grown and out on my own before I knew
there were other mustards to be enjoyed.

On 2017-10-20 5:12 PM, wrote:
> On Friday, October 20, 2017 at 1:36:27 PM UTC-5, Sheldon wrote:

>> Growing up one of my friend's mom would serve fried balogna sandwiches
>> for lunch with yellow mustard, yik! The fried bologna didn't bother
>> me, it was that yellow mustard, would have been fine with brown
>> mustard. I don't like lurid yellow mustard [period]
>>
> We always had plain old yellow mustard when I was growing up so it
> doesn't bother me. I was grown and out on my own before I knew
> there were other mustards to be enjoyed.

We always had plain old yellow mustard when I was a kid. It seemed like
the thing to do because that's what everyone did. I always used it
sparingly because I wasn't all that crazy about it. Some time ago I
discovered grainy mustard, and I use a lot more mustard now than I ever
did with the plain old prepared.


I did find one good, simple recipe that uses plain old mustard. Mix
up equal parts of that and cream. Dip scallops into that mixture, roll
them in bread crumbs and stick them on skewers and then broil them until
golden brown on both sides. It's not often that such a simple recipe
tastes so good.

On Fri, 20 Oct 2017 14:12:53 -0700 (PDT), "
> wrote:

>On Friday, October 20, 2017 at 1:36:27 PM UTC-5, Sheldon wrote:
>> itsjoannotjoann wrote:
>> >>
>> >I like my fries naked as well. About the only thing I eat with
>> >catsup is onion rings.
>>
>> I like Heinz Red on meat loaf and on corned beef hash.
>> Watching someone eat a hotdog with ketchup gives me the shivers.
>>
>Me, too.
>>
>> Growing up one of my friend's mom would serve fried balogna sandwiches
>> for lunch with yellow mustard, yik! The fried bologna didn't bother
>> me, it was that yellow mustard, would have been fine with brown
>> mustard. I don't like lurid yellow mustard [period]
>>
>We always had plain old yellow mustard when I was growing up so it
>doesn't bother me. I was grown and out on my own before I knew
>there were other mustards to be enjoyed.

NYC delis and restaurants don't have hillybilly yallow mustard, only
deli style brown.

On Friday, October 20, 2017 at 11:49:50 AM UTC-10, Sheldon wrote:
>
> NYC delis and restaurants don't have hillybilly yallow mustard, only
> deli style brown.

There's nothing wrong with yellow mustard. Yoose guys don't like it because it's popular. If a hillbilly made mustard, it would that that coarse, unrefined, products that you see in those funny jars. Yoose guys are saps.

On 10/20/2017 3:56 PM, dsi1 wrote:
> On Friday, October 20, 2017 at 11:49:50 AM UTC-10, Sheldon wrote:
>>
>> NYC delis and restaurants don't have hillybilly yallow mustard, only
>> deli style brown.
>
> There's nothing wrong with yellow mustard. Yoose guys don't like it because it's popular. If a hillbilly made mustard, it would that that coarse, unrefined, products that you see in those funny jars. Yoose guys are saps.
>

Made with mustard greens!

Dig it - maybe some ramps...

On 2017-10-20 5:56 PM, dsi1 wrote:
> On Friday, October 20, 2017 at 11:49:50 AM UTC-10, Sheldon wrote:
>>
>> NYC delis and restaurants don't have hillybilly yallow mustard,
>> only deli style brown.
>
> There's nothing wrong with yellow mustard. Yoose guys don't like it
> because it's popular. If a hillbilly made mustard, it would that that
> coarse, unrefined, products that you see in those funny jars. Yoose
> guys are saps.
>

Oh poppycock. I referred to my experience about using mustard because
that is what everyone had on hot dogs, hamburgers, sandwiches etc but
only in small doses. Then I discovered grainy mustard and I use a lot
more of it that I do with that pantywaist yellow stuff.

On 10/20/2017 4:14 PM, Dave Smith wrote:
> On 2017-10-20 5:56 PM, dsi1 wrote:
>> On Friday, October 20, 2017 at 11:49:50 AM UTC-10, Sheldon wrote:
>>>
>>> NYC delis and restaurants don't have hillybilly yallow mustard,
>>> only deli style brown.
>>
>> There's nothing wrong with yellow mustard. Yoose guys don't like it
>> because it's popular. If a hillbilly made mustard, it would that that
>> coarse, unrefined, products that you see in those funny jars. Yoose
>> guys are saps.
>>
>
> Oh poppycock.Â* I referred to my experience about using mustard because
> that is what everyone had on hot dogs, hamburgers, sandwiches etcÂ* but
> only in small doses. Then I discovered grainy mustard and I use a lot
> more of it that I do with that pantywaist yellow stuff.

No more SISSY mustard!

http://www.sadiessalsa.com/old-pecos...chile-mustards

http://www.southwestdiscovered.com/p...ard-gift-pack/

On Fri, 20 Oct 2017 14:56:48 -0700 (PDT), dsi1 >
wrote:

>On Friday, October 20, 2017 at 11:49:50 AM UTC-10, Sheldon wrote:
>>
>> NYC delis and restaurants don't have hillybilly yallow mustard, only
>> deli style brown.
>
>There's nothing wrong with yellow mustard. Yoose guys don't like it because it's popular. If a hillbilly made mustard, it would that that coarse, unrefined, products that you see in those funny jars. Yoose guys are saps.

That yellow stuff is over-processed turtle poop.

On Fri, 20 Oct 2017 14:35:37 -0500, Sqwertz >
wrote:

>On Thu, 19 Oct 2017 21:03:42 -0400, wrote:
>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>
>Ground round makes TIAD burgers. You'll never find any successful
>restaurant serving hamburgers from ground round. And for good reason.
>Even the restaurant chain named "Ground Round" doesn't use ground
>round. They use chuck, like it should be.
>
>https://www.groundround.com/Menu/

That's not the original Long Island Ground Round, the original has
been out of business some 30 years, they used to grind in front of
you. The new Ground Rounds are selling the same mystery meat as other
restaurants. Any mystery meat from the stupidmarket that says chuck
it's mostly scraps, trimmings, and other cuts that didn't sell prior
to the pull date. Once ground no one can tell what/who is in it.
According to that web site there is no longer a Ground Round on Long
Island.
Top round makes excellent burgers... and it's simple to add extra fat
if one desires, however top round normally contains a 10% fat which is
what I want. Chuck contains way too much fat for a good burger.
Stupidmarkets grind a blend of various cuts and guestimate the fat to
lean ratio. When I know I'll be grinding I choose top round with more
fat cap... sometimes I'll coat the meat with some olive oil, lubes teh
grinding for a better grind and saves on cholesterol... sometimes I
grind in the fat trimmings from pork chops, that's exactly what I did
yesterday with the trimmings from the six pork chops I bought... crows
missed out. Occasionally when I think the top round is too lean I'll
grind in a small chuck roast... however pure chuck is way too fatty
for decent burgers, I'd need to trim out at least 20% in fat... the
crows would have a field day. I never grind less than five pounds but
usually more.... I'm not going through the procedure and clean up for
two burgers.
Occasionally I'll grind chuck fillets, but not easy to find and at a
decent price and they still contain excessive fat for my taste. No
way are restaurants grinding chuck fillets... neither market meat
departments. The last time I found chuck fillets at a good price was
in 2008.

As per usual there is no way to know what/who is in preground mystery
meat, ONLY way is to grind it yourself.

On Friday, October 20, 2017 at 4:56:51 PM UTC-5, dsi1 wrote:
>
> On Friday, October 20, 2017 at 11:49:50 AM UTC-10, Sheldon wrote:
> >
> > NYC delis and restaurants don't have hillybilly yallow mustard, only
> > deli style brown.
>
> There's nothing wrong with yellow mustard. Yoose guys don't like it because it's popular. If a hillbilly made mustard, it would that that coarse, unrefined, products that you see in those funny jars. Yoose guys are saps.
>
>
No, nothing wrong with plain yellow mustard at all. On some things it's
better than a spicy or coarse mustard. Whereas a spicy or coarse mustard
is better on some things than a plain mustard. It all just depends on
what it's being slathered on; too much of either one is not good, at
least to me it's not.

Thinly spread plain yellow mustard on lightly toasted bread with two
breakfast sausage patties in between is larruping.

On Friday, October 20, 2017 at 12:13:22 PM UTC-10, Dave Smith wrote:
>
> Oh poppycock. I referred to my experience about using mustard because
> that is what everyone had on hot dogs, hamburgers, sandwiches etc but
> only in small doses. Then I discovered grainy mustard and I use a lot
> more of it that I do with that pantywaist yellow stuff.

Yellow mustard ain't pantywaist or any other derogatory term you care to throw at it. It's just a yellow condiment. That's like saying ketchup is careless or rude.

On Friday, October 20, 2017 at 2:53:11 PM UTC-10, wrote:
> No, nothing wrong with plain yellow mustard at all. On some things it's
> better than a spicy or coarse mustard. Whereas a spicy or coarse mustard
> is better on some things than a plain mustard. It all just depends on
> what it's being slathered on; too much of either one is not good, at
> least to me it's not.
>
> Thinly spread plain yellow mustard on lightly toasted bread with two
> breakfast sausage patties in between is larruping.

People perceive things in the most unusual manner. Yellow mustard is a highly refined product. That gritty stuff is the one that looks like it was made by cavemen/hillbillies hitting two stones together. People think they're so classy and sophisticated by eating this stuff. Let me tell you, just believing that this condiment means something about your character/lifestyle means you ain't so classy and definitely not sophisticated. Larruping indeed..

On Friday, October 20, 2017 at 8:42:44 PM UTC-5, dsi1 wrote:
> On Friday, October 20, 2017 at 2:53:11 PM UTC-10, wrote:
>
> > No, nothing wrong with plain yellow mustard at all. On some things it's
> > better than a spicy or coarse mustard. Whereas a spicy or coarse mustard
> > is better on some things than a plain mustard. It all just depends on
> > what it's being slathered on; too much of either one is not good, at
> > least to me it's not.
> >
> > Thinly spread plain yellow mustard on lightly toasted bread with two
> > breakfast sausage patties in between is larruping.
>
> People perceive things in the most unusual manner. Yellow mustard is a highly refined product. That gritty stuff is the one that looks like it was made by cavemen/hillbillies hitting two stones together. People think they're so classy and sophisticated by eating this stuff. Let me tell you, just believing that this condiment means something about your character/lifestyle means you ain't so classy and definitely not sophisticated. Larruping indeed.
>
>
I think you are ranting at the wrong person. I like them both.

On 10/20/2017 7:31 PM, dsi1 wrote:
> On Friday, October 20, 2017 at 12:13:22 PM UTC-10, Dave Smith wrote:
>>
>> Oh poppycock. I referred to my experience about using mustard because
>> that is what everyone had on hot dogs, hamburgers, sandwiches etc but
>> only in small doses. Then I discovered grainy mustard and I use a lot
>> more of it that I do with that pantywaist yellow stuff.
>
> Yellow mustard ain't pantywaist or any other derogatory term you care to throw at it. It's just a yellow condiment. That's like saying ketchup is careless or rude.
>

Lol, the image is funny!


http://www.clipartbest.com/cliparts/.../KTjLG9BAc.jpg

On Friday, October 20, 2017 at 5:12:56 PM UTC-4, wrote:
> On Friday, October 20, 2017 at 1:36:27 PM UTC-5, Sheldon wrote:
> > itsjoannotjoann wrote:
> > >>
> > >I like my fries naked as well. About the only thing I eat with
> > >catsup is onion rings.
> >
> > I like Heinz Red on meat loaf and on corned beef hash.
> > Watching someone eat a hotdog with ketchup gives me the shivers.
> >
> Me, too.
> >
> > Growing up one of my friend's mom would serve fried balogna sandwiches
> > for lunch with yellow mustard, yik! The fried bologna didn't bother
> > me, it was that yellow mustard, would have been fine with brown
> > mustard. I don't like lurid yellow mustard [period]
> >
> We always had plain old yellow mustard when I was growing up so it
> doesn't bother me. I was grown and out on my own before I knew
> there were other mustards to be enjoyed.

We always had both yellow mustard and Plochman's brown mustard. Once
I outgrew ketchup on bologna sandwiches, I favored the latter.

Cindy Hamilton

On Sat, 21 Oct 2017 03:43:57 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, October 20, 2017 at 5:12:56 PM UTC-4, wrote:
>> On Friday, October 20, 2017 at 1:36:27 PM UTC-5, Sheldon wrote:
>> > itsjoannotjoann wrote:
>> > >>
>> > >I like my fries naked as well. About the only thing I eat with
>> > >catsup is onion rings.
>> >
>> > I like Heinz Red on meat loaf and on corned beef hash.
>> > Watching someone eat a hotdog with ketchup gives me the shivers.
>> >
>> Me, too.
>> >
>> > Growing up one of my friend's mom would serve fried balogna sandwiches
>> > for lunch with yellow mustard, yik! The fried bologna didn't bother
>> > me, it was that yellow mustard, would have been fine with brown
>> > mustard. I don't like lurid yellow mustard [period]
>> >
>> We always had plain old yellow mustard when I was growing up so it
>> doesn't bother me. I was grown and out on my own before I knew
>> there were other mustards to be enjoyed.
>
>We always had both yellow mustard and Plochman's brown mustard. Once
>I outgrew ketchup on bologna sandwiches, I favored the latter.

Can you believe the ingredients of McDonalds hot mustard sauce?

Water, High Fructose Corn Syrup, Distilled Vinegar, Soybean Oil,
Mustard Seed, Salt, Spices, Egg yolks, Modified Food Starch, turmeric,
Paprika, Xanthan Gum, Annatto Extract, Caramel Color, Sodium Benzoate
(Preservative), Spice Extractives, Calcium Disodium EDTA (to Protect
Flavor).

I think it's really cool that they go through all this trouble to get
the flavour right for the sheeple and then they go the extra mile by
protecting the flavor!

Thanks McDonalds!

On 10/21/2017 5:02 AM, Bruce wrote:
> Can you believe the ingredients of McDonalds hot mustard sauce?


Can you bugger off and DIE!

On Friday, October 20, 2017 at 4:29:34 PM UTC-10, wrote:
> On Friday, October 20, 2017 at 8:42:44 PM UTC-5, dsi1 wrote:
> > On Friday, October 20, 2017 at 2:53:11 PM UTC-10, wrote:
> >
> > > No, nothing wrong with plain yellow mustard at all. On some things it's
> > > better than a spicy or coarse mustard. Whereas a spicy or coarse mustard
> > > is better on some things than a plain mustard. It all just depends on
> > > what it's being slathered on; too much of either one is not good, at
> > > least to me it's not.
> > >
> > > Thinly spread plain yellow mustard on lightly toasted bread with two
> > > breakfast sausage patties in between is larruping.
> >
> > People perceive things in the most unusual manner. Yellow mustard is a highly refined product. That gritty stuff is the one that looks like it was made by cavemen/hillbillies hitting two stones together. People think they're so classy and sophisticated by eating this stuff. Let me tell you, just believing that this condiment means something about your character/lifestyle means you ain't so classy and definitely not sophisticated. Larruping indeed.
> >
> >
> I think you are ranting at the wrong person. I like them both.

I should not have used the word "you." I wasn't talking about you. I don't want to make my posts about you or anybody else. Sorry about that.

On 10/20/2017 3:35 PM, Sqwertz wrote:
> On Thu, 19 Oct 2017 21:03:42 -0400, wrote:
>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>
> Ground round makes TIAD burgers. You'll never find any successful
> restaurant serving hamburgers from ground round. And for good reason.
> Even the restaurant chain named "Ground Round" doesn't use ground
> round. They use chuck, like it should be.
>
> https://www.groundround.com/Menu/
>
> -sw
>
Hey, he's been doing it for years so we all should, too! When I grind
beef for burgers I grind chuck.

I have ground a sirloin steak. IMHO sirloin is too lean to make a good
hamburger. I likely won't do it again any time soon. I still have two
sirloin burgers in the freezer.

I've never ground top (or bottom) round. Then again, I don't eat much
in the way of ground meat. <shrug>

Jill

On 10/21/2017 3:08 PM, jmcquown wrote:
> On 10/20/2017 3:35 PM, Sqwertz wrote:
>> On Thu, 19 Oct 2017 21:03:42 -0400, wrote:
>>
>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>> to make ten 12 ounce burgers
>>> https://postimg.org/image/16ty1wibjf/
>>
>> Ground round makes TIAD burgers.Â* You'll never find any successful
>> restaurant serving hamburgers from ground round.Â* And for good reason.
>> Even the restaurant chain named "Ground Round" doesn't use ground
>> round.Â* They use chuck, like it should be.
>>
>> https://www.groundround.com/Menu/
>>
>> -sw
>>
> Hey, he's been doing it for years so we all should, too!Â* When I grind
> beef for burgers I grind chuck.
>
> I have ground a sirloin steak.Â* IMHO sirloin is too lean to make a good
> hamburger.Â* I likely won't do it again any time soon.Â* I still have two
> sirloin burgers in the freezer.
>
> I've never ground top (or bottom) round.Â* Then again, I don't eat much
> in the way of ground meat. <shrug>
>
> Jill


Short ribs and ribeye steak - perfection!@

On 10/20/2017 2:22 AM, wrote:
> On Thursday, October 19, 2017 at 8:03:46 PM UTC-5, Sheldon wrote:
>>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>>
> I'd rather see one cooked
(snippage)

All I see is a couple of Ziplock bags containing raw burgers. I often
buy meat in quantities that I separate into smaller servings in Ziplock
freezer bags. How do we know *he* ground those burgers? Hmmmm? LOL

I'd like to see a current picture of Sheldon with the meat grinder.

>> Ebenezer:
>> https://postimg.org/image/5jia1s8njf/
>>
> Handsome!
>
Yes, Ebenezer is a handsome tuxedo cat.

Jill

On 10/21/2017 3:29 PM, jmcquown wrote:
>
> I'd like to see a current picture of Sheldon with the meat grinder.

Whoa...

Now there's a come-on line!

On 10/21/2017 4:12 PM, Sqwertz wrote:
> dsi1 sounds like he's making a Gary-style argument: Stupid, arrogant,
> rude, and kinda psycho.
>
> -sw

Says the morbidly obese synthroid patient who STALKS women...


Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


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

-sw
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!

On 10/21/2017 6:18 PM, Wayne Boatwright wrote:
> On Sat 21 Oct 2017 02:08:23p, jmcquown told us...
>
>> On 10/20/2017 3:35 PM, Sqwertz wrote:
>>> On Thu, 19 Oct 2017 21:03:42 -0400, wrote:
>>>
>>>> I couldn't resist the sale on Top Round at $2.69/lb... bought
>>>> enough to make ten 12 ounce burgers
>>>> https://postimg.org/image/16ty1wibjf/
>>>
>>> Ground round makes TIAD burgers. You'll never find any
>>> successful restaurant serving hamburgers from ground round. And
>>> for good reason. Even the restaurant chain named "Ground Round"
>>> doesn't use ground round. They use chuck, like it should be.
>>>
>>> https://www.groundround.com/Menu/
>>>
>>> -sw
>>>
>> Hey, he's been doing it for years so we all should, too! When I
>> grind beef for burgers I grind chuck.
>>
>> I have ground a sirloin steak. IMHO sirloin is too lean to make a
>> good hamburger. I likely won't do it again any time soon. I
>> still have two sirloin burgers in the freezer.
>>
>> I've never ground top (or bottom) round. Then again, I don't eat
>> much in the way of ground meat. <shrug>
>>
>> Jill
>>
>
> I prefer grinding chuck for burgers or meatloaf. It definitely makes
> them jucier. However. I prefer grinding sirloin when making meat
> sauce or chili. Less fat in the sirloin means more meat in anything
> your cooking the meat in.
>
When I make meat sauce (for spaghetti) I buy Italian sausage made from
ground pork. I can't think of the last time I used ground beef to make
meat sauce.

My mother used ground beef for chili but then again, she also used
canned tomato soup and water and a packet of "chili seasoning" and
thought it was good. LOL

Jill