A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
small hot cast iron skillet. Salted, peppered and oh, a splash of
Worcestershire sauce. Topped with a slice of Swiss cheese when I
flipped the burger over. Cooked to medium rare and the cheese melts
down the side.

Served on a toasted whole wheat bun with some potato crisps/chips on the
side. Come to think of it, maybe I'll put some of them on the burger.

No thanks to other condiments. I do not like ketchup, mustard, mayo on
hamburgers. Plain with only cheese, please. The type of cheese may
vary.

Jill

On Friday, April 3, 2020 at 6:28:03 PM UTC-5, jmcquown wrote:
>
> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
> small hot cast iron skillet. Salted, peppered and oh, a splash of
> Worcestershire sauce. Topped with a slice of Swiss cheese when I
> flipped the burger over. Cooked to medium rare and the cheese melts
> down the side.
>
> No thanks to other condiments. I do not like ketchup, mustard, mayo on
> hamburgers. Plain with only cheese, please. The type of cheese may
> vary.
>
> Jill
>
I like a smear of mayo on each side of the bun and plenty of onions,
hold the cheese, please.

On 2020 Apr 3, , jmcquown wrote
(in article >):

> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
> small hot cast iron skillet. Salted, peppered and oh, a splash of
> Worcestershire sauce. Topped with a slice of Swiss cheese when I
> flipped the burger over. Cooked to medium rare and the cheese melts
> down the side.
>
> Served on a toasted whole wheat bun with some potato crisps/chips on the
> side. Come to think of it, maybe I'll put some of them on the burger.

Ham n beans n carrots with cornbread. Ive used neck bones before.
I forgot how sparse the meat was. Luckily, I had some frozen ham steaks
from our New Year's ham to provide meat to the concoction. The neck bones
provided the flavor.
I usually use shanks, and the store was out. But! They did have toilet
paper. Its the first time Ive seen it sold in three weeks where I
shop. Apparently, one has to get there early

leo

On Fri, 3 Apr 2020 19:27:56 -0400, jmcquown >
wrote:

>A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
>small hot cast iron skillet. Salted, peppered and oh, a splash of
>Worcestershire sauce. Topped with a slice of Swiss cheese when I
>flipped the burger over. Cooked to medium rare and the cheese melts
>down the side.
>
>Served on a toasted whole wheat bun with some potato crisps/chips on the
>side. Come to think of it, maybe I'll put some of them on the burger.
>
>No thanks to other condiments. I do not like ketchup, mustard, mayo on
>hamburgers. Plain with only cheese, please. The type of cheese may
>vary.
>
>Jill

I had purchased some brown rice tortillas from trader joe's. I covered
one with pizza sauce mozz and parma cheeses and couple of pieces of
precooked chicken tenders cut into small bits and precooked
cauliflower and precooked bacon (both cut into small bits) put it in a
preheated airfryer at 400 F for 7 minutes and it was simply divine
along with being totally gluten free.

--

____/~~~sine qua non~~~\____

wrote:

> On Fri, 3 Apr 2020 19:27:56 -0400, jmcquown >
> wrote:
>
> >A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
> >small hot cast iron skillet. Salted, peppered and oh, a splash of
> >Worcestershire sauce. Topped with a slice of Swiss cheese when I
> >flipped the burger over. Cooked to medium rare and the cheese melts
> >down the side.
> >
> >Served on a toasted whole wheat bun with some potato crisps/chips on the
> >side. Come to think of it, maybe I'll put some of them on the burger.
> >
> >No thanks to other condiments. I do not like ketchup, mustard, mayo on
> >hamburgers. Plain with only cheese, please. The type of cheese may
> >vary.
> >
> >Jill
>
> I had purchased some brown rice tortillas from trader joe's. I covered
> one with pizza sauce mozz and parma cheeses and couple of pieces of
> precooked chicken tenders cut into small bits and precooked
> cauliflower and precooked bacon (both cut into small bits) put it in a
> preheated airfryer at 400 F for 7 minutes and it was simply divine
> along with being totally gluten free.


That choleric swill would GAG a MAGGOT

Even the poorest ghetto negro would decline it

On Fri, 03 Apr 2020 19:42:02 -0500,
wrote:

>I had purchased some brown rice tortillas from trader joe's. I covered
>one with pizza sauce mozz and parma cheeses and couple of pieces of
>precooked chicken tenders cut into small bits and precooked
>cauliflower and precooked bacon (both cut into small bits) put it in a
>preheated airfryer at 400 F for 7 minutes and it was simply divine
>along with being totally gluten free.

Damn, you almost posted a whole post without mentioning gluten. And
then you caved at the very end.

At the moment, we have Gluten Boy, Hawaii Boy and Jew Boy in this
newsgroup.

Korea Girl and Thailand Boy seem to have left.

On Friday, April 3, 2020 at 3:36:40 PM UTC-10, Bruce wrote:
> On Fri, 03 Apr 2020 19:42:02 -0500,
> wrote:
>
> >I had purchased some brown rice tortillas from trader joe's. I covered
> >one with pizza sauce mozz and parma cheeses and couple of pieces of
> >precooked chicken tenders cut into small bits and precooked
> >cauliflower and precooked bacon (both cut into small bits) put it in a
> >preheated airfryer at 400 F for 7 minutes and it was simply divine
> >along with being totally gluten free.
>
> Damn, you almost posted a whole post without mentioning gluten. And
> then you caved at the very end.
>
> At the moment, we have Gluten Boy, Hawaii Boy and Jew Boy in this
> newsgroup.
>
> Korea Girl and Thailand Boy seem to have left.

Yoose got a lot of nerve calling other people "boy."

https://i.pinimg.com/originals/cf/3e...a76e2277cb.jpg

dsi1 was thinking very hard :
> On Friday, April 3, 2020 at 3:36:40 PM UTC-10, Bruce wrote:
>> Korea Girl and Thailand Boy seem to have left.
>
> Yoose got a lot of nerve calling other people "boy."
>
> https://i.pinimg.com/originals/cf/3e...a76e2277cb.jpg
>
LOL!

On Friday, April 3, 2020 at 8:36:40 PM UTC-5, Bruce wrote:
>
> Korea Girl and Thailand Boy seem to have left.
>
Korea Girl? Refresh my memory. But I have been wondering where Jebus
is. I hope the coronavirus hasn't gotten him.

On Fri, 3 Apr 2020 19:19:41 -0700 (PDT), dsi1 >
wrote:

>On Friday, April 3, 2020 at 3:36:40 PM UTC-10, Bruce wrote:
>> On Fri, 03 Apr 2020 19:42:02 -0500,
>> wrote:
>>
>> >I had purchased some brown rice tortillas from trader joe's. I covered
>> >one with pizza sauce mozz and parma cheeses and couple of pieces of
>> >precooked chicken tenders cut into small bits and precooked
>> >cauliflower and precooked bacon (both cut into small bits) put it in a
>> >preheated airfryer at 400 F for 7 minutes and it was simply divine
>> >along with being totally gluten free.
>>
>> Damn, you almost posted a whole post without mentioning gluten. And
>> then you caved at the very end.
>>
>> At the moment, we have Gluten Boy, Hawaii Boy and Jew Boy in this
>> newsgroup.
>>
>> Korea Girl and Thailand Boy seem to have left.
>
>Yoose got a lot of nerve calling other people "boy."

All variations on Fanboy.

On Fri, 3 Apr 2020 19:32:10 -0700 (PDT), "
> wrote:

>On Friday, April 3, 2020 at 8:36:40 PM UTC-5, Bruce wrote:
>>
>> Korea Girl and Thailand Boy seem to have left.
>>
>Korea Girl? Refresh my memory. But I have been wondering where Jebus
>is. I hope the coronavirus hasn't gotten him.

Maybe he broke up with Thailand and has nothing to brag about at the
moment. Korea Girl is German. Her name is Sanne.

Bruce wrote:
> On Fri, 03 Apr 2020 19:42:02 -0500,
> wrote:
>
>> I had purchased some brown rice tortillas from trader joe's. I covered
>> one with pizza sauce mozz and parma cheeses and couple of pieces of
>> precooked chicken tenders cut into small bits and precooked
>> cauliflower and precooked bacon (both cut into small bits) put it in a
>> preheated airfryer at 400 F for 7 minutes and it was simply divine
>> along with being totally gluten free.
>
> Damn, you almost posted a whole post without mentioning gluten. And
> then you caved at the very end.
>
> At the moment, we have Gluten Boy, Hawaii Boy and Jew Boy in this
> newsgroup.
>
> Korea Girl and Thailand Boy seem to have left.
>

STILL got the dutch ass sniffer though.

On Friday, April 3, 2020 at 9:39:30 PM UTC-5, Bruce wrote:
>
> On Fri, 3 Apr 2020 19:32:10 -0700 (PDT), "
> > wrote:
>
> >> Korea Girl and Thailand Boy seem to have left.
> >>
> >Korea Girl? Refresh my memory. But I have been wondering where Jebus
> >is. I hope the coronavirus hasn't gotten him.
>
> Maybe he broke up with Thailand and has nothing to brag about at the
> moment. Korea Girl is German. Her name is Sanne.
>
Oh yes, Sanne. Sorry, I had forgotten about her and I hope she and
Jebus are ok and wish they would come back.

On 4/3/2020 10:32 PM, wrote:
> On Friday, April 3, 2020 at 8:36:40 PM UTC-5, Bruce wrote:
>>
>> Korea Girl and Thailand Boy seem to have left.
>>
> Korea Girl? Refresh my memory. But I have been wondering where Jebus
> is. I hope the coronavirus hasn't gotten him.
>
Jebus has probably left northern Thailand and is back in, hmmm,
Tazmania? Who knows whether or not he has newsgroup access. Hope he's
okay too. Thailand has cut off international arrivals but I'm not sure
about departures. He could be stuck in never-never land.

Jill

On Fri, 3 Apr 2020 23:03:09 -0400, jmcquown >
wrote:

>On 4/3/2020 10:32 PM, wrote:
>> On Friday, April 3, 2020 at 8:36:40 PM UTC-5, Bruce wrote:
>>>
>>> Korea Girl and Thailand Boy seem to have left.
>>>
>> Korea Girl? Refresh my memory. But I have been wondering where Jebus
>> is. I hope the coronavirus hasn't gotten him.
>>
>Jebus has probably left northern Thailand and is back in, hmmm,
>Tazmania? Who knows whether or not he has newsgroup access. Hope he's
>okay too. Thailand has cut off international arrivals but I'm not sure
>about departures. He could be stuck in never-never land.

His last post is from Dec 24, so that predates the corona crisis.

"jmcquown" > wrote in message
...
>A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
>small hot cast iron skillet. Salted, peppered and oh, a splash of
>Worcestershire sauce. Topped with a slice of Swiss cheese when I flipped
>the burger over. Cooked to medium rare and the cheese melts down the side.
>
> Served on a toasted whole wheat bun with some potato crisps/chips on the
> side. Come to think of it, maybe I'll put some of them on the burger.
>
> No thanks to other condiments. I do not like ketchup, mustard, mayo on
> hamburgers. Plain with only cheese, please. The type of cheese may
> vary.
>
> Jill

I had leftover whole wheat spaghetti with butter, Parmesan, Romano, and
parsley. Also two ribs of raw celery and a handful of pecans. He had the
spaghetti with some eggs.

On Friday, April 3, 2020 at 7:28:03 PM UTC-4, jmcquown wrote:
> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
> small hot cast iron skillet. Salted, peppered and oh, a splash of
> Worcestershire sauce. Topped with a slice of Swiss cheese when I
> flipped the burger over. Cooked to medium rare and the cheese melts
> down the side.
>
> Served on a toasted whole wheat bun with some potato crisps/chips on the
> side. Come to think of it, maybe I'll put some of them on the burger.
>
> No thanks to other condiments. I do not like ketchup, mustard, mayo on
> hamburgers. Plain with only cheese, please. The type of cheese may
> vary.
>
> Jill

We had leftovers, or at least my husband did. Grilled flank steak, IIRC
sliced and made into a sandwich. I had a salad and a slice of bread
drizzled with EVOO and sprinkled with coarse salt. I'd had a good-sized
piece of cheese in the middle of the afternoon, so I didn't feel like I
needed anything more for dinner.

Burgers for lunch today. I prefer mine on a toasted bun with lettuce,
tomato, and raw onion.

Cindy Hamilton

jmcquown wrote:
>
> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
> small hot cast iron skillet. Salted, peppered and oh, a splash of
> Worcestershire sauce. Topped with a slice of Swiss cheese when I
> flipped the burger over. Cooked to medium rare and the cheese melts
> down the side.
>
> Served on a toasted whole wheat bun with some potato crisps/chips on the
> side. Come to think of it, maybe I'll put some of them on the burger.
>
> No thanks to other condiments. I do not like ketchup, mustard, mayo on
> hamburgers. Plain with only cheese, please. The type of cheese may
> vary.

I cook hamburgers (Sheldon's mystery meat) to medium with no pink
in the middle. Also use s&p and worcestershire on each side. I
also add swiss-only cheese if I have some handy.

Chips on burgers - never

Home cooked, same as the old diner burgers. You ask for the
works and you get mayo, mustard, ketchup, onions, tomato
and lettuce on the bun.

If you want cheese, you ask for a cheeseburger with the works
rather than a hamburger with the works.

As far as the onions, I like them both ways...
either cooked along with the burgers or just fresh
sliced on the bun. At home, normally fresh sliced on
the bun...sharper onion taste and adds some crunch
to the sandwich.

The best homemade burger I've ever had used fresh ground
sirloin as opposed to "ground beef" or "ground chuck".
I even tried home "ground" strip steak once. Love the
steaks but wasn't impressed with it turned into a burger.

Someday, I still would like to try ground ribeye.
I suspect that a great burger might be a combo of cuts.

On Sat, 04 Apr 2020 08:35:13 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
>> small hot cast iron skillet. Salted, peppered and oh, a splash of
>> Worcestershire sauce. Topped with a slice of Swiss cheese when I
>> flipped the burger over. Cooked to medium rare and the cheese melts
>> down the side.
>>
>> Served on a toasted whole wheat bun with some potato crisps/chips on the
>> side. Come to think of it, maybe I'll put some of them on the burger.
>>
>> No thanks to other condiments. I do not like ketchup, mustard, mayo on
>> hamburgers. Plain with only cheese, please. The type of cheese may
>> vary.
>
>I cook hamburgers (Sheldon's mystery meat) to medium with no pink
>in the middle. Also use s&p and worcestershire on each side. I
>also add swiss-only cheese if I have some handy.
>
>Chips on burgers - never
>
>Home cooked, same as the old diner burgers. You ask for the
>works and you get mayo, mustard, ketchup, onions, tomato
>and lettuce on the bun.
>
>If you want cheese, you ask for a cheeseburger with the works
>rather than a hamburger with the works.
>
>As far as the onions, I like them both ways...
>either cooked along with the burgers or just fresh
>sliced on the bun. At home, normally fresh sliced on
>the bun...sharper onion taste and adds some crunch
>to the sandwich.
>
>The best homemade burger I've ever had used fresh ground
>sirloin as opposed to "ground beef" or "ground chuck".
>I even tried home "ground" strip steak once. Love the
>steaks but wasn't impressed with it turned into a burger.
>
>Someday, I still would like to try ground ribeye.
>I suspect that a great burger might be a combo of cuts.

Got out of bed at 6 AM and started a beef stew with a 3 lb top round
steak... lots of carrots, spuds, celery, lge can sml diced tomatas. a
can of brewski, herbs, seasonings, four large cloves garlic, even
sneaked in one onyun, left whole for me... thickened with some Wondra
and some corn starch.
Anyways didn't enjoy my coffee til 10 AM.
I'm very used to begin cooking right out of bed, been doing that my
entire life. Filled a 12 qt pot... beef stew for two days and lots
for the freezer.faggOTS.
Oh, Trump, get off your fat faggot Queens ass and nuke the Chinks!
General Quarters, all hands man your battle stations... NOW!
I've no doubt what so ever that Trump is a cowardly FAGGOT!
However, ALL of DC are COWARDLY FAGGOTS... most especially the
PENTIGONIANS.
NUKE the Chinks NOW!

Sheldon wrote:

> On Sat, 04 Apr 2020 08:35:13 -0400, Gary > wrote:
>
> >jmcquown wrote:
> >>
> >> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
> >> small hot cast iron skillet. Salted, peppered and oh, a splash of
> >> Worcestershire sauce. Topped with a slice of Swiss cheese when I
> >> flipped the burger over. Cooked to medium rare and the cheese melts
> >> down the side.
> >>
> >> Served on a toasted whole wheat bun with some potato crisps/chips on the
> >> side. Come to think of it, maybe I'll put some of them on the burger.
> >>
> >> No thanks to other condiments. I do not like ketchup, mustard, mayo on
> >> hamburgers. Plain with only cheese, please. The type of cheese may
> >> vary.
> >
> >I cook hamburgers (Sheldon's mystery meat) to medium with no pink
> >in the middle. Also use s&p and worcestershire on each side. I
> >also add swiss-only cheese if I have some handy.
> >
> >Chips on burgers - never
> >
> >Home cooked, same as the old diner burgers. You ask for the
> >works and you get mayo, mustard, ketchup, onions, tomato
> >and lettuce on the bun.
> >
> >If you want cheese, you ask for a cheeseburger with the works
> >rather than a hamburger with the works.
> >
> >As far as the onions, I like them both ways...
> >either cooked along with the burgers or just fresh
> >sliced on the bun. At home, normally fresh sliced on
> >the bun...sharper onion taste and adds some crunch
> >to the sandwich.
> >
> >The best homemade burger I've ever had used fresh ground
> >sirloin as opposed to "ground beef" or "ground chuck".
> >I even tried home "ground" strip steak once. Love the
> >steaks but wasn't impressed with it turned into a burger.
> >
> >Someday, I still would like to try ground ribeye.
> >I suspect that a great burger might be a combo of cuts.
>
> Got out of bed at 6 AM and started a beef stew with a 3 lb top round
> steak... lots of carrots, spuds, celery, lge can sml diced tomatas. a
> can of brewski, herbs, seasonings, four large cloves garlic, even
> sneaked in one onyun, left whole for me... thickened with some Wondra
> and some corn starch.
> Anyways didn't enjoy my coffee til 10 AM.
> I'm very used to begin cooking right out of bed, been doing that my
> entire life. Filled a 12 qt pot... beef stew for two days and lots
> for the freezer.faggOTS.
> Oh, Trump, get off your fat faggot Queens ass and nuke the Chinks!
> General Quarters, all hands man your battle stations... NOW!
> I've no doubt what so ever that Trump is a cowardly FAGGOT!
> However, ALL of DC are COWARDLY FAGGOTS... most especially the
> PENTIGONIANS.
> NUKE the Chinks NOW!


Lol...TRUTH...!!!

;-D

<chuckle>

--
Best
Greg

On Sat, 04 Apr 2020 16:45:36 -0400, Sheldon > wrote:

>Oh, Trump, get off your fat faggot Queens ass and nuke the Chinks!
>General Quarters, all hands man your battle stations... NOW!
>I've no doubt what so ever that Trump is a cowardly FAGGOT!

Are these the first cracks in the deplorables' harness?

mcquown wrote:
>>A medium rare hamburger, about 1/4 lb. of ground chuck.

WOULDN'T FEED A STRAY CAT.
WE PUT OUT TWO CANS OF FRISKIES FOR EACH FERAL CAT, PLUS DRIED.

I WOULDN'T DIRTY A PAN FOR A 1/4 POUND BURGER, WE HAVE 12 OUNCE
BURGERS... 1/4 POUND BURGERS WOULDN'T FEED A TROPICAL CICHLID FISH.

On Sat, 04 Apr 2020 17:32:48 -0400, Sheldon > wrote:

>mcquown wrote:
>>>A medium rare hamburger, about 1/4 lb. of ground chuck.
>
>WOULDN'T FEED A STRAY CAT.
>WE PUT OUT TWO CANS OF FRISKIES FOR EACH FERAL CAT, PLUS DRIED.

You clearly don't know what's in friskies.

>I WOULDN'T DIRTY A PAN FOR A 1/4 POUND BURGER, WE HAVE 12 OUNCE
>BURGERS... 1/4 POUND BURGERS WOULDN'T FEED A TROPICAL CICHLID FISH.

I can't believe the most uneducated person in rfc spelled cichlid
correctly.

Sheldon wrote:
> On Sat, 04 Apr 2020 08:35:13 -0400, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
>>> small hot cast iron skillet. Salted, peppered and oh, a splash of
>>> Worcestershire sauce. Topped with a slice of Swiss cheese when I
>>> flipped the burger over. Cooked to medium rare and the cheese melts
>>> down the side.
>>>
>>> Served on a toasted whole wheat bun with some potato crisps/chips on the
>>> side. Come to think of it, maybe I'll put some of them on the burger.
>>>
>>> No thanks to other condiments. I do not like ketchup, mustard, mayo on
>>> hamburgers. Plain with only cheese, please. The type of cheese may
>>> vary.
>>
>> I cook hamburgers (Sheldon's mystery meat) to medium with no pink
>> in the middle. Also use s&p and worcestershire on each side. I
>> also add swiss-only cheese if I have some handy.
>>
>> Chips on burgers - never
>>
>> Home cooked, same as the old diner burgers. You ask for the
>> works and you get mayo, mustard, ketchup, onions, tomato
>> and lettuce on the bun.
>>
>> If you want cheese, you ask for a cheeseburger with the works
>> rather than a hamburger with the works.
>>
>> As far as the onions, I like them both ways...
>> either cooked along with the burgers or just fresh
>> sliced on the bun. At home, normally fresh sliced on
>> the bun...sharper onion taste and adds some crunch
>> to the sandwich.
>>
>> The best homemade burger I've ever had used fresh ground
>> sirloin as opposed to "ground beef" or "ground chuck".
>> I even tried home "ground" strip steak once. Love the
>> steaks but wasn't impressed with it turned into a burger.
>>
>> Someday, I still would like to try ground ribeye.
>> I suspect that a great burger might be a combo of cuts.
>
> Got out of bed at 6 AM and started a beef stew with a 3 lb top round
> steak... lots of carrots, spuds, celery, lge can sml diced tomatas. a
> can of brewski, herbs, seasonings, four large cloves garlic, even
> sneaked in one onyun, left whole for me... thickened with some Wondra
> and some corn starch.
> Anyways didn't enjoy my coffee til 10 AM.
> I'm very used to begin cooking right out of bed, been doing that my
> entire life. Filled a 12 qt pot... beef stew for two days and lots
> for the freezer.faggOTS.
> Oh, Trump, get off your fat faggot Queens ass and nuke the Chinks!
> General Quarters, all hands man your battle stations... NOW!
> I've no doubt what so ever that Trump is a cowardly FAGGOT!
> However, ALL of DC are COWARDLY FAGGOTS... most especially the
> PENTIGONIANS.
> NUKE the Chinks NOW!
>

Popeye, it's good to hear from yoose. And sorry that a fameos
homoxexual sailor finally succumbed,

No sailor ever ****ed as many whores as yoose, and non had bigger
dick ... Even sinbad the saior's penis was tiny] compared to yoose
Popeyes.

Popeye. If yoose work hard, yoose might be able to **** jill.

Better than most dem old whores at top market.

Bruce wrote:
> On Sat, 04 Apr 2020 17:32:48 -0400, Sheldon > wrote:
>
>> mcquown wrote:
>>>> A medium rare hamburger, about 1/4 lb. of ground chuck.
>>
>> WOULDN'T FEED A STRAY CAT.
>> WE PUT OUT TWO CANS OF FRISKIES FOR EACH FERAL CAT, PLUS DRIED.
>
> You clearly don't know what's in friskies.
>
>> I WOULDN'T DIRTY A PAN FOR A 1/4 POUND BURGER, WE HAVE 12 OUNCE
>> BURGERS... 1/4 POUND BURGERS WOULDN'T FEED A TROPICAL CICHLID FISH.
>
> I can't believe the most uneducated person in rfc spelled cichlid
> correctly.
>

If you don't smell Popeye's ass and file a report here, you're full
of shit druce.

On Friday, April 3, 2020 at 1:28:03 PM UTC-10, jmcquown wrote:
> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
> small hot cast iron skillet. Salted, peppered and oh, a splash of
> Worcestershire sauce. Topped with a slice of Swiss cheese when I
> flipped the burger over. Cooked to medium rare and the cheese melts
> down the side.
>
> Served on a toasted whole wheat bun with some potato crisps/chips on the
> side. Come to think of it, maybe I'll put some of them on the burger.
>
> No thanks to other condiments. I do not like ketchup, mustard, mayo on
> hamburgers. Plain with only cheese, please. The type of cheese may
> vary.
>
> Jill

Last night I made pepper steak. It was just so-so because I used substandard meat i.e., grass fed beef AKA, the future of meat. I don't like grass fed beef but these days, one gets whatever one can get. It's a tough meat that tastes weird. A meat like that can benefit from being tenderized. Baking soda would work well but there was none to be found. The taste is not too important. That can be changed easily. It was served on a bed of chopped cabbage instead of rice - low carbs and all that.

https://www.amazon.com/photos/shared...tFQUgQACfc3sak

"dsi1" wrote in message
...

On Friday, April 3, 2020 at 1:28:03 PM UTC-10, jmcquown wrote:
> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
> small hot cast iron skillet. Salted, peppered and oh, a splash of
> Worcestershire sauce. Topped with a slice of Swiss cheese when I
> flipped the burger over. Cooked to medium rare and the cheese melts
> down the side.
>
> Served on a toasted whole wheat bun with some potato crisps/chips on the
> side. Come to think of it, maybe I'll put some of them on the burger.
>
> No thanks to other condiments. I do not like ketchup, mustard, mayo on
> hamburgers. Plain with only cheese, please. The type of cheese may
> vary.
>
> Jill

Last night I made pepper steak. It was just so-so because I used substandard
meat i.e., grass fed beef AKA, the future of meat. I don't like grass fed
beef but these days, one gets whatever one can get. It's a tough meat that
tastes weird. A meat like that can benefit from being tenderized. Baking
soda would work well but there was none to be found. The taste is not too
important. That can be changed easily. It was served on a bed of chopped
cabbage instead of rice - low carbs and all that.

https://www.amazon.com/photos/shared...tFQUgQACfc3sak

===

That looks really good))))






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On 4/5/2020 4:07 PM, Ophelia wrote:
> "dsi1"Â* wrote in message
> ...
>
> On Friday, April 3, 2020 at 1:28:03 PM UTC-10, jmcquown wrote:
>> A medium rare hamburger, about 1/4 lb. of ground chuck, cooked in a very
>> small hot cast iron skillet.Â* Salted, peppered and oh, a splash of
>> Worcestershire sauce.Â* Topped with a slice of Swiss cheese when I
>> flipped the burger over.Â* Cooked to medium rare and the cheese melts
>> down the side.
>>
>> Served on a toasted whole wheat bun with some potato crisps/chips on the
>> side.Â* Come to think of it, maybe I'll put some of them on the burger.
>>
>> No thanks to other condiments.Â* I do not like ketchup, mustard, mayo on
>> hamburgers.Â* Plain with only cheese, please. Â* The type of cheese may
>> vary.
>>
>> Jill
>
> Last night I made pepper steak. It was just so-so because I used
> substandard meat i.e., grass fed beef AKA, the future of meat.

How about you specify the cut of beef rather than use a generic term
about what the beef is fed?

> I don't like grass fed beef but these days, one gets whatever one can get. It's
> a tough meat that tastes weird. A meat like that can benefit from being
> tenderized. Baking soda would work well but there was none to be found.
> The taste is not too important.

The taste of your food isn't important? Wow.

That can be changed easily. It was
> served on a bed of chopped cabbage instead of rice - low carbs and all
> that.
>
> https://www.amazon.com/photos/shared...tFQUgQACfc3sak
>
>
> ===
>
> Â* That looks really good))))
>
He could take a picture of cow dung and you'd say it looks good. What
he's saying is he bought some cheap (his own words "substandard") tough
beef. It looks pretty but hey, doesn't matter what it tasts like.

Jill

On Sunday, April 5, 2020 at 12:51:03 PM UTC-10, jmcquown wrote:
>
> How about you specify the cut of beef rather than use a generic term
> about what the beef is fed?
>

It doesn't matter what the cut of beef was. Grass fed beef is a tough mother compared to grain finished beef. That's all you need to know. Don't take my word for it. Just pick some up at your local Zippy-mart and try it.

In article >,
says...
>
> On Sunday, April 5, 2020 at 12:51:03 PM UTC-10, jmcquown wrote:
> >
> > How about you specify the cut of beef rather than use a generic term
> > about what the beef is fed?
> >
>
> It doesn't matter what the cut of beef was. Grass fed beef is a tough mother compared to grain finished beef.

Not in my experience

Janet UK

On 4/6/2020 9:03 AM, Janet wrote:
> In article >,
> says...
>>
>> On Sunday, April 5, 2020 at 12:51:03 PM UTC-10, jmcquown wrote:
>>>
>>> How about you specify the cut of beef rather than use a generic term
>>> about what the beef is fed?
>>>
>>
>> It doesn't matter what the cut of beef was. Grass fed beef is a tough mother compared to grain finished beef.
>
> Not in my experience
>
Nor mine.

On Monday, April 6, 2020 at 4:40:10 AM UTC-5, S Viemeister wrote:
>
> On 4/6/2020 9:03 AM, Janet wrote:
>
> > In article >,
> > says...
> >>
> >> It doesn't matter what the cut of beef was. Grass fed beef is a tough mother compared to grain finished beef.
> >
> > Not in my experience
> >
> Nor mine.
>
Mine either.

On 4/6/2020 5:40 AM, S Viemeister wrote:
> On 4/6/2020 9:03 AM, Janet wrote:
>> In article >,
>> says...
>>>
>>> On Sunday, April 5, 2020 at 12:51:03 PM UTC-10, jmcquown wrote:
>>>>
>>>> How about you specify the cut of beef rather than use a generic term
>>>> about what the beef is fed?
>>>>
>>>
>>> It doesn't matter what the cut of beef was. Grass fed beef is a tough
>>> mother compared to grain finished beef.
>>
>> Â*Â*Â* Not in my experience
>>
> Nor mine.
>
No experience to comment on. I did, however ask my friend Mr. Google
and he said:
Grass-fed beef is the clear winner on many counts, but you may have
noticed that grass-fed steaks can be noticeably tougher than grain-fed.
That's because pasture raised cows get plenty of exercise resulting in
thicker muscle fibers. They also take longer to €œfinish.€� These factors
can create tougher meat
Also
Because grass-fed beef has high protein and lower fat content, the beef
will usually require 20% to 30% less cooking time and will continue to
cook when removed from heat.

Following the logic of more exercise and less fat it would seem likely
but like all generalizations, it is not a guarantee of performance.
Much of the lower grades of grain fed are tough also.

On Monday, April 6, 2020 at 4:32:40 AM UTC-10, Ed Pawlowski wrote:
> On 4/6/2020 5:40 AM, S Viemeister wrote:
> > On 4/6/2020 9:03 AM, Janet wrote:
> >> In article >,
> >> says...
> >>>
> >>> On Sunday, April 5, 2020 at 12:51:03 PM UTC-10, jmcquown wrote:
> >>>>
> >>>> How about you specify the cut of beef rather than use a generic term
> >>>> about what the beef is fed?
> >>>>
> >>>
> >>> It doesn't matter what the cut of beef was. Grass fed beef is a tough
> >>> mother compared to grain finished beef.
> >>
> >> Â*Â*Â* Not in my experience
> >>
> > Nor mine.
> >
> No experience to comment on. I did, however ask my friend Mr. Google
> and he said:
> Grass-fed beef is the clear winner on many counts, but you may have
> noticed that grass-fed steaks can be noticeably tougher than grain-fed.
> That's because pasture raised cows get plenty of exercise resulting in
> thicker muscle fibers. They also take longer to €œfinish.€� These factors
> can create tougher meat
> Also
> Because grass-fed beef has high protein and lower fat content, the beef
> will usually require 20% to 30% less cooking time and will continue to
> cook when removed from heat.
>
> Following the logic of more exercise and less fat it would seem likely
> but like all generalizations, it is not a guarantee of performance.
> Much of the lower grades of grain fed are tough also.

I do have some experience with grass-fed beef. It's nasty stuff. I won't buy the stuff unless there's a world-wide pandemic going on and the meat counters are stripped bare. OTOH, that last experience was so bad that I'll by fake meat before buying grass-fed again. I'll probably go to hell for dissing the foods we eat but don't take my word for it - try it yourself.

On Monday, April 6, 2020 at 4:43:37 PM UTC-4, dsi1 wrote:
> On Monday, April 6, 2020 at 4:32:40 AM UTC-10, Ed Pawlowski wrote:
> > On 4/6/2020 5:40 AM, S Viemeister wrote:
> > > On 4/6/2020 9:03 AM, Janet wrote:
> > >> In article >,
> > >> says...
> > >>>
> > >>> On Sunday, April 5, 2020 at 12:51:03 PM UTC-10, jmcquown wrote:
> > >>>>
> > >>>> How about you specify the cut of beef rather than use a generic term
> > >>>> about what the beef is fed?
> > >>>>
> > >>>
> > >>> It doesn't matter what the cut of beef was. Grass fed beef is a tough
> > >>> mother compared to grain finished beef.
> > >>
> > >> Â*Â*Â* Not in my experience
> > >>
> > > Nor mine.
> > >
> > No experience to comment on. I did, however ask my friend Mr. Google
> > and he said:
> > Grass-fed beef is the clear winner on many counts, but you may have
> > noticed that grass-fed steaks can be noticeably tougher than grain-fed.
> > That's because pasture raised cows get plenty of exercise resulting in
> > thicker muscle fibers. They also take longer to €œfinish.€� These factors
> > can create tougher meat
> > Also
> > Because grass-fed beef has high protein and lower fat content, the beef
> > will usually require 20% to 30% less cooking time and will continue to
> > cook when removed from heat.
> >
> > Following the logic of more exercise and less fat it would seem likely
> > but like all generalizations, it is not a guarantee of performance.
> > Much of the lower grades of grain fed are tough also.
>
> I do have some experience with grass-fed beef. It's nasty stuff. I won't buy the stuff unless there's a world-wide pandemic going on and the meat counters are stripped bare. OTOH, that last experience was so bad that I'll by fake meat before buying grass-fed again. I'll probably go to hell for dissing the foods we eat but don't take my word for it - try it yourself.

I don't like grass-fed beef, either.

If that's all there were, I'd just eat something besides beef.

Cindy Hamilton

On Monday, April 6, 2020 at 11:53:07 PM UTC-10, Cindy Hamilton wrote:
> On Monday, April 6, 2020 at 4:43:37 PM UTC-4, dsi1 wrote:
> > On Monday, April 6, 2020 at 4:32:40 AM UTC-10, Ed Pawlowski wrote:
> > > On 4/6/2020 5:40 AM, S Viemeister wrote:
> > > > On 4/6/2020 9:03 AM, Janet wrote:
> > > >> In article >,
> > > >> says...
> > > >>>
> > > >>> On Sunday, April 5, 2020 at 12:51:03 PM UTC-10, jmcquown wrote:
> > > >>>>
> > > >>>> How about you specify the cut of beef rather than use a generic term
> > > >>>> about what the beef is fed?
> > > >>>>
> > > >>>
> > > >>> It doesn't matter what the cut of beef was. Grass fed beef is a tough
> > > >>> mother compared to grain finished beef.
> > > >>
> > > >> Â*Â*Â* Not in my experience
> > > >>
> > > > Nor mine.
> > > >
> > > No experience to comment on. I did, however ask my friend Mr. Google
> > > and he said:
> > > Grass-fed beef is the clear winner on many counts, but you may have
> > > noticed that grass-fed steaks can be noticeably tougher than grain-fed.
> > > That's because pasture raised cows get plenty of exercise resulting in
> > > thicker muscle fibers. They also take longer to €œfinish.€� These factors
> > > can create tougher meat
> > > Also
> > > Because grass-fed beef has high protein and lower fat content, the beef
> > > will usually require 20% to 30% less cooking time and will continue to
> > > cook when removed from heat.
> > >
> > > Following the logic of more exercise and less fat it would seem likely
> > > but like all generalizations, it is not a guarantee of performance.
> > > Much of the lower grades of grain fed are tough also.
> >
> > I do have some experience with grass-fed beef. It's nasty stuff. I won't buy the stuff unless there's a world-wide pandemic going on and the meat counters are stripped bare. OTOH, that last experience was so bad that I'll by fake meat before buying grass-fed again. I'll probably go to hell for dissing the foods we eat but don't take my word for it - try it yourself.
>
> I don't like grass-fed beef, either.
>
> If that's all there were, I'd just eat something besides beef.
>
> Cindy Hamilton

I've seen some grass-fed beef sold in packages not clearly marked as such. The consumer has to be careful about reading the meat label these days. OTOH, I bought some sirloin today and plan to make this dish proper. This time I'll add some poblano pepper to my pepper steak.

Cindy Hamilton wrote:
> I don't like grass-fed beef, either.
> If that's all there were, I'd just eat something besides beef.

Lettuce, most likely.

On Tuesday, April 7, 2020 at 10:45:17 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> > I don't like grass-fed beef, either.
> > If that's all there were, I'd just eat something besides beef.
>
> Lettuce, most likely.

Heh.

Cindy Hamilton

writes:
>I like a smear of mayo on each side of the bun and plenty of onions,
>hold the cheese, please.

I've never understood the cheeseburger's appeal: largely unseasoned, greasy
meat with equally greasy melted cheese. Give me a well-seasoned turkey burger
with lots of caramelized onions, mayo or mojo, sriracha or even hummus, perhaps
with some bitter greens and tomatoes. Even cucumbers would do nicely. But no
cheese! Oh, and please toast that whole-grain bun until it's actually crispy.

--
Orlando Enrique Fiol
Ph.D. in Music Theory
University of Pennsylvania: November, 2018
Professional Pianist/Keyboardist, Percussionist, Arranger, Performer and
Pedagogue

On Tue, 7 Apr 2020 22:27:59 -0400, Orlando Enrique Fiol
> wrote:

writes:
>>I like a smear of mayo on each side of the bun and plenty of onions,
>>hold the cheese, please.
>
>I've never understood the cheeseburger's appeal: largely unseasoned, greasy
>meat with equally greasy melted cheese. Give me a well-seasoned turkey burger
>with lots of caramelized onions, mayo or mojo, sriracha or even hummus, perhaps
>with some bitter greens and tomatoes. Even cucumbers would do nicely. But no
>cheese! Oh, and please toast that whole-grain bun until it's actually crispy.

Just get good bread. Good bread doesn't need toasting.