What root beer stands sold them? Where are they available today.

Frank Chris Dohrmann wrote:
> What root beer stands sold them? Where are they available today.

I don't know about root beer stands but in Memphis, at Dyer's, they sold
deep fried hot dogs. They'd split them down the middle and put two on a
hamburger bun, crosswise. The burgers are also deep fried, made from pure
ground round. More fat than that and they'd sink and that's not a good
thing I think the original location in Midtown Memphis closed and I'm
not sure they do the hotdog thing anymore.

http://www.roadfood.com/Reviews/Over...spx?RefID=1251

At any rate, why buy when you can fry?

Jill

Frank Chris Dohrmann wrote:

> What root beer stands sold them? Where are they available today.

Rutt's Hut in Clifton, NJ

Becca

"Frank Chris Dohrmann" > wrote in message
...
> What root beer stands sold them? Where are they available today.
>
http://www.hollyeats.com/RuttHut.htm

"Frank Chris Dohrmann" > wrote in message
...
> What root beer stands sold them? Where are they available today.
>

Ann's (or maybe Anne's, I forget) Dairy Queen has them. They're
on Ritchie Highway (MD Route 2), a bit south of Glen Burnie,
Maryland.

Hal Laurent
Baltimore

(Frank=A0Chris=A0Dohrmann) Wrote:
What root beer stands sold them? Where are they available today.
---------------------------------------------------------------
response: The famous landmark Lafayette Coney Island in downtown Detroit
makes them -the ripper-.
They have been featured on the food network & other national shows
numerous times.
Doesn't sound to healthy to me.

Far as I can tell, someone wrote:

>> What root beer stands sold them? Where are they available today.
>Rutt's Hut in Clifton, NJ

Oh goodness... do I miss them. We useta callem sploded dogs.

Far as I can tell, someone wrote:
>What root beer stands sold them? Where are they available today.

In New Jersey, we grew up eating Jimmy Buff's Italian Hot Dogs.

Fried with lotsa peppers, onions and sliced potatoes in a shallowish
pan, then served in half a split ropund bread bigger than both your
hands. Slathered in mustard, buried in the peppers and onions, then
topped with the potaotes with salt and catsup.

A wonderful meal in itself.

"Steve Wertz" > wrote in message
...
> On Fri, 11 Jun 2004 16:19:01 -0400, (T E)
> wrote:
>
> >response: The famous landmark Lafayette Coney Island in downtown Detroit
> >makes them -the ripper-.
> >They have been featured on the food network & other national shows
> >numerous times.
> >Doesn't sound to healthy to me.
>
> How much grease can a hotdog soak up? Certainly not as much as
> fried chicken or other fried goods.
>
> -sw
Good point Steve. They actually have the majority of their fat
cooked out and are healthier than a boiled dog.

My parents owned a Dairy Queen, we use to steam our dogs, but we had a few
customers who would ask that we deep fat fry them, so we did. Actually, that's
how I'd make mine. It just seemed to have more flavor that way. I would think
most businesses would cook them that way if you asked, as long as they had a
fryer.

Sandra

Frank Chris Dohrmann > wrote:
> What root beer stands sold them? Where are they available today.

There's a hotdog stand in upstate NJ that sells deep fried
hotdogs. Try doing a web search and I suspect you'll find
plenty of information.

"Frank Chris Dohrmann" > wrote in message
...
> What root beer stands sold them? Where are they available today.
>
Minnetti's Drug/Soda Wilson Ave Brooklyn, NY Probably burnt and gutted by
now
College Diner North Ave New Rochelle, NY. Probably urban renewed by now
John

Pluto Pups !

Steve Wertz wrote:
> On Sat, 12 Jun 2004 16:46:43 +1000, august
> > wrote:
>
>
>>I can pretty much guarantee I have never had deep fried bacon. It's just
>>not the done thing, here. Perhaps I frequent different restaurants?
>
>
> Well, obviously if you're in Australia (which you failed to
> mention - twice), yes - it's safe to say we probably frequent
> different restaurants.
>
> <sigh>
>
> -sw

His username wasn't clue enough for you?


jim

"august" > wrote in message
...
> :
>
> ||
> || "Frank Chris Dohrmann" > wrote in message
> || ...
> || > What root beer stands sold them? Where are they available today.
> || >
> || http://www.hollyeats.com/RuttHut.htm
>
> Oh, they look awful
>
After two pints and four bong hits they're beuuuutifuull :/\)~

Steve Wertz wrote:
> On Sat, 12 Jun 2004 18:01:26 +1000, august
> > wrote:
>
>
>
>>|| Well, obviously if you're in Australia (which you failed to
>>|| mention - twice), yes - it's safe to say we probably frequent
>>|| different restaurants.
>>
>>I'm sorry - I didn't catch you saying where you were from, in either of
>>your responses?
>
>
> 95% of the people posting here are in the U.S. I shouldn't have
> to announce it with every post. You could have assumed without me
> having to tell you.
>
> -sw

Stevie, you know what we say here in the US about making ASSumptions,
don't you? Like I asked above, wasn't his user name clue enough, or
don't you bother with details like that?


jim

august wrote:

> :
>
> || Steve Wertz wrote:
> || > On Sat, 12 Jun 2004 16:46:43 +1000, august
> || > > wrote:
> || >
> || >>I can pretty much guarantee I have never had deep fried bacon. It's just
> || >>not the done thing, here. Perhaps I frequent different restaurants?
> || >
> || >
> || > Well, obviously if you're in Australia (which you failed to
> || > mention - twice), yes - it's safe to say we probably frequent
> || > different restaurants.
> || >
> || > <sigh>
> || >
> || > -sw
> ||
> || His username wasn't clue enough for you?
> ||
> Hi Jim
> 'her'
>
> (smile)
>

My ASSumption. See what happens, Stevieboy?


jim

Steve Wertz wrote:

> On Sat, 12 Jun 2004 00:57:50 -0700, JimLane
> > wrote:
>
>
>>Steve Wertz wrote:
>>
>>>On Sat, 12 Jun 2004 16:46:43 +1000, august
> wrote:
>>>
>>>
>>>
>>>>I can pretty much guarantee I have never had deep fried bacon. It's just
>>>>not the done thing, here. Perhaps I frequent different restaurants?
>>>
>>>
>>>Well, obviously if you're in Australia (which you failed to
>>>mention - twice), yes - it's safe to say we probably frequent
>>>different restaurants.
>>>
>>><sigh>
>>
>>His username wasn't clue enough for you?
>
>
> August/Augie? No. I don't scrutinize domain names either.
> Otherwise I'd think you were from New Mexico or Texas, for
> example.
>
> -sw

Actually, you are right, should have said e-mail address or ISP, but why
did you stop the "thelanddownunder" is the clue. Are you being
deliberately obtuse? Seems so. I know of no one other than Aussies that
use that term to describe where they are from as it is slang referring
to Australia.


jim

>> What root beer stands sold them? Where are they available today.
>
>Rutt's Hut in Clifton, NJ

Great chili too. I remember going there after the movies to hang out.
They're right across the Passiac River about a mile and a half from me. Great
atmosphere and every once in a while you'd see some celebrities there stopping
in to get one of their famous dogs.

Donna T

Anyway, no drug, not even alcohol, causes the fundamental
ills of society. If we're looking for the source of our
troubles, we shouldn't test people for drugs, we should
test them for stupidity, ignorance, greed and love of
power. -- P.J. O'Rourke

august > wrote:
> lid :

>
> || Just like deep-fried bacon; a popular method for cooking bacon at
> || restaurants.

> I must eat at different types of restaurants than you

> I have never seen deep fried bacon in a restaurant, ever.

Unless the kitchen is in view of the dining area, you would not
see the chef deep fry bacon and most people wouldn't notice the
difference. About a half mile from where I live, there used to be
a cafetaria type restaurant that had great food at low prices.
The chef used to prepare the breakfast foods right in view of
the customers and if someone ordered bacon, he would take a few
slices off a pile in a metal tray and just dunk them in the deep
frying for a minute or two. Same with sausage. I don't remember
if they gave that treatment to hotdogs though. This was on
Route 70 in Cherry Hill, NJ and if I remember correctly, the
name of the place was the Chuck Waggon. That place was great!
Some colleagues and I would sometimes go there during lunch
and come over all the way from Philly. They had great sandwhiches
and a condiments bar that always had freshly sliced half sour
pickles, fresh homemade cole slaw, and some other condiments.
I sure do miss that place. The owner sold the restaurant when
he retired and a car dealership next door bought it, tore it
down and paved the place over to use as a parking place for
the cars the dealer sells.

august > wrote:

> I can pretty much guarantee I have never had deep fried bacon. It's just
> not the done thing, here. Perhaps I frequent different restaurants?

Where is "here?" How would you know? I doubt most people could tell
the difference between deep fried bacon and regular bacon since
even when cooked on a griddle, bacon essentially fries in its own fat.
The only difference I ever noticed between deep fried bacon and
pan fried bacon is that deep fried bacon tends to curl up more.

> We don't have Burger King, but I assume it is the same as Hungry Jacks.
> (I don't eat there, either)

Burger King is a chain of fast food restaurants that's common in the
United States, England, and some other countries. If you do a web
search, you can easily find information about Burger King.

Steve Wertz wrote:
> On Sat, 12 Jun 2004 11:23:02 -0700, JimLane
> > wrote:
>
>
>>Steve Wertz wrote:
>>
>>>On Sat, 12 Jun 2004 18:01:26 +1000, august
> wrote:
>>>
>>>
>>>>|| Well, obviously if you're in Australia (which you failed to
>>>>|| mention - twice), yes - it's safe to say we probably frequent
>>>>|| different restaurants.
>>>>
>>>>I'm sorry - I didn't catch you saying where you were from, in either of
>>>>your responses?
>>>
>>>
>>>95% of the people posting here are in the U.S. I shouldn't have
>>>to announce it with every post. You could have assumed without me
>>>having to tell you.
>>>
>>>-sw
>>
>>Stevie, you know what we say here in the US about making ASSumptions,
>>don't you? Like I asked above, wasn't his user name clue enough, or
>>don't you bother with details like that?
>
>
> Listen, Jim. If a person jumps in and says "it isn't done that
> way" or criticize someone in their selection of restaurants, they
> should at least mention that they're not in the US where the vast
> majority of the people here are.
>
> Now, are you just trying to start yet-anothger flame thread? Or
> is this really something you want to waste your time on?
>
> Because I don't. Enjoy.
>
> -sw

No, I am not trying to flame you, but you make one assumption after
another. The web, despite the percentages of who comes from where, is
INTERNATIONAL. Period. You would be much more of a man were you able to
say, yeah, I blew it and should have looked a bit better. Perhaps one
day you'll get there. But, I'm not holding my breath. My five-year-old
niece is far better at admitting her boo boos than you are. Try growing
up and be the man you are supposed to be.


jim

wrote:

> august > wrote:
>
>
>>I can pretty much guarantee I have never had deep fried bacon. It's just
>>not the done thing, here. Perhaps I frequent different restaurants?
>
>
> Where is "here?" How would you know? I doubt most people could tell
> the difference between deep fried bacon and regular bacon since
> even when cooked on a griddle, bacon essentially fries in its own fat.
> The only difference I ever noticed between deep fried bacon and
> pan fried bacon is that deep fried bacon tends to curl up more.
>
>
>>We don't have Burger King, but I assume it is the same as Hungry Jacks.
>>(I don't eat there, either)
>
>
> Burger King is a chain of fast food restaurants that's common in the
> United States, England, and some other countries. If you do a web
> search, you can easily find information about Burger King.
>

Haven't you been reading the comments addressing just this item or are
you just jumping in without a clue? Try reading the thread before diving
in and needlessly going over current ground.


jim

august wrote:

> lid :
>
> || On Sat, 12 Jun 2004 11:23:02 -0700, JimLane
> || > wrote:
> || >Steve Wertz wrote:
> || >> On Sat, 12 Jun 2004 18:01:26 +1000, august
> || >> > wrote:
> || >>
> || >>>|| Well, obviously if you're in Australia (which you failed to
> || >>>|| mention - twice), yes - it's safe to say we probably frequent
> || >>>|| different restaurants.
> || >>>
> || >>>I'm sorry - I didn't catch you saying where you were from, in either of
> || >>>your responses?
> || >>
> || >> 95% of the people posting here are in the U.S. I shouldn't have
> || >> to announce it with every post. You could have assumed without me
> || >> having to tell you.
> || >>
> || >
> || >Stevie, you know what we say here in the US about making ASSumptions,
> || >don't you? Like I asked above, wasn't his user name clue enough, or
> || >don't you bother with details like that?
> ||
> || Listen, Jim. If a person jumps in and says "it isn't done that
> || way" or criticize someone in their selection of restaurants, they
> || should at least mention that they're not in the US where the vast
> || majority of the people here are.
> ||
> I disagree, I don't see everyone stating their place of residence in
> every post, and sometimes only when they requests a country specific
> recipe or measurement.
>
> If we were discussing a specific restaurant in your (or my) area, or a
> style of cooking (ie Vietnamese), then sure - cultural influence depends
> on populace.
>
> However, to assume everyone eats deep fried bacon or flash fried brains
> (hypothetical!) is exactly that - an assumption.
>
> You could just have easily clarified yourself, by stating "Here in the
> U.S., it is common to have deep fried bacon, people often don't realise
> they have consumed such a thing".
>
> (I am assuming you are in U.S. ? You still have not said, in response to
> my earlier question)
>

August,

I doubt he has the balls to admit to his assumptions let alone his
arrogance. I'd call him an ugly American, but that assumes that because
he lives or posts from the US that he is a citizen. I'll not do that.


jim

wrote:

> august > wrote:
>
:
>
>
>>
>>|| Just like deep-fried bacon; a popular method for cooking bacon at
>>|| restaurants.
>
>
>>I must eat at different types of restaurants than you
>
>
>>I have never seen deep fried bacon in a restaurant, ever.
>
>
> Unless the kitchen is in view of the dining area, you would not
> see the chef deep fry bacon and most people wouldn't notice the
> difference. About a half mile from where I live, there used to be
> a cafetaria type restaurant that had great food at low prices.
> The chef used to prepare the breakfast foods right in view of
> the customers and if someone ordered bacon, he would take a few
> slices off a pile in a metal tray and just dunk them in the deep
> frying for a minute or two. Same with sausage. I don't remember
> if they gave that treatment to hotdogs though. This was on
> Route 70 in Cherry Hill, NJ and if I remember correctly, the
> name of the place was the Chuck Waggon. That place was great!
> Some colleagues and I would sometimes go there during lunch
> and come over all the way from Philly. They had great sandwhiches
> and a condiments bar that always had freshly sliced half sour
> pickles, fresh homemade cole slaw, and some other condiments.
> I sure do miss that place. The owner sold the restaurant when
> he retired and a car dealership next door bought it, tore it
> down and paved the place over to use as a parking place for
> the cars the dealer sells.
>

Way back when I worked in restaurants going through college, we used to
par bake the bacon in ovens and then crisp them or heat them on the
grill. we'd take the "baked" bacon and put them in large holding pans
and fry them off as needed. I suppose that a totally flat piece of bacon
was under a press of some kind. If it were uniform in color and not
flat, that it had been deep fried. Fried bacon from a grill and not
weighted would be curly and uneven in color.

Does that sound about right?


jim

august wrote:
> lid :
>>> august wrote:
>>> :
>>> >
>>> >
>>> >|| Just like deep-fried bacon; a popular method for cooking
>>> bacon at >|| restaurants.
>>> >
>>> >I must eat at different types of restaurants than you
>>> >
>>> >I have never seen deep fried bacon in a restaurant, ever.
>>>
>>> You wouldn't know it was deep-fired bacon unless you worked in the
>>> back. If you've eaten bacon in restaurants, especially at a
>>> breakfast buffet, I guarantee you've had deep-fried bacon.
>>> Foodservice manfacturers make special baskets specifcially for
>>> this purpose; it is the most efficient way to fry bacon.
>
> I can pretty much guarantee I have never had deep fried bacon. It's
> just not the done thing, here. Perhaps I frequent different
> restaurants?

I would 2nd that.
American buffets have very crisp bacon ( it does look deep fried in some
places ).

In Australian hotels, the chefs actually prepare and stand/wait behind their
buffet station, ever the ready to refill and take requests. You can see
them cook, and there is nary a deepfrier in sight.

Hungry Jacks/Burger King : again, the bacon is not fried here.
Like McDonalds tastes different in different countries ( in the US, the
bread/buns taste sweet to my palete )

JimLane wrote:
> Steve Wertz wrote:
>> JimLane wrote:
>>> Steve Wertz wrote:
>>>> augustwrote:
>>>>
>>>>> I can pretty much guarantee I have never had deep fried bacon.
>>>>> It's just not the done thing, here. Perhaps I frequent different
>>>>> restaurants?
>>>>
>>>>
>>>> Well, obviously if you're in Australia (which you failed to
>>>> mention - twice), yes - it's safe to say we probably frequent
>>>> different restaurants.
>>>>
>>>> <sigh>
>>>
>>> His username wasn't clue enough for you?
>>
>>
>> August/Augie? No. I don't scrutinize domain names either.
>> Otherwise I'd think you were from New Mexico or Texas, for
>> example.
>>
>
> Actually, you are right, should have said e-mail address or ISP, but
> why did you stop the "thelanddownunder" is the clue. Are you being
> deliberately obtuse? Seems so. I know of no one other than Aussies
> that use that term to describe where they are from as it is slang
> referring to Australia.

Augie's also posted here for some time, and has made plenty of ref's to her
country of residence.
I see no reason for her to add "as an Australian" to every post, and don't
expect the Americans or English ( or others here ) to have to do the same
either.

Steve Wertz wrote:
> august wrote:
>
>
>>>> Well, obviously if you're in Australia (which you failed to
>>>> mention - twice), yes - it's safe to say we probably frequent
>>>> different restaurants.
>>
>> I'm sorry - I didn't catch you saying where you were from, in either
>> of your responses?
>
> 95% of the people posting here are in the U.S. I shouldn't have
> to announce it with every post. You could have assumed without me
> having to tell you.

perhaps you should be in rec.food.cooking.us.posters.only ?

wrote:
> august > wrote:
>
>> I can pretty much guarantee I have never had deep fried bacon. It's
>> just not the done thing, here. Perhaps I frequent different
>> restaurants?
>
> Where is "here?" How would you know?

Australians tend ( IMO ) to eat their bacon almost undercooked compared to
US standards.
The rasher remains soft & pliable, tender and juicy ( not crisp fried ).

> I doubt most people could tell
> the difference between deep fried bacon and regular bacon since
> even when cooked on a griddle, bacon essentially fries in its own fat.
> The only difference I ever noticed between deep fried bacon and
> pan fried bacon is that deep fried bacon tends to curl up more.
>
>> We don't have Burger King, but I assume it is the same as Hungry
>> Jacks. (I don't eat there, either)
>
> Burger King is a chain of fast food restaurants that's common in the
> United States, England, and some other countries. If you do a web
> search, you can easily find information about Burger King.

Australia has both Burger King and Hungry Jacks. They are the same company,
AFAIK.

leebee wrote:
> JimLane wrote:
>
>>Steve Wertz wrote:
>>
>>>JimLane wrote:
>>>
>>>>Steve Wertz wrote:
>>>>
>>>>>augustwrote:
>>>>>
>>>>>
>>>>>>I can pretty much guarantee I have never had deep fried bacon.
>>>>>>It's just not the done thing, here. Perhaps I frequent different
>>>>>>restaurants?
>>>>>
>>>>>
>>>>>Well, obviously if you're in Australia (which you failed to
>>>>>mention - twice), yes - it's safe to say we probably frequent
>>>>>different restaurants.
>>>>>
>>>>><sigh>
>>>>
>>>>His username wasn't clue enough for you?
>>>
>>>
>>>August/Augie? No. I don't scrutinize domain names either.
>>>Otherwise I'd think you were from New Mexico or Texas, for
>>>example.
>>>
>>
>>Actually, you are right, should have said e-mail address or ISP, but
>>why did you stop the "thelanddownunder" is the clue. Are you being
>>deliberately obtuse? Seems so. I know of no one other than Aussies
>>that use that term to describe where they are from as it is slang
>>referring to Australia.
>
>
> Augie's also posted here for some time, and has made plenty of ref's to her
> country of residence.
> I see no reason for her to add "as an Australian" to every post, and don't
> expect the Americans or English ( or others here ) to have to do the same
> either.
>
>
>

I could not agree more. Never said that she should. In fact, defended
her right to not have to say it. Wertz, on the other hand, thinks
everyone but those from the US should have to do it. BS. His
self-referencing and, to a small degree, ethnocentrism, is showing.


jim

wrote:
> august > wrote:
>> lid :
>
>>
>>>> Just like deep-fried bacon; a popular method for cooking bacon at
>>>> restaurants.
>
>> I must eat at different types of restaurants than you
>
>> I have never seen deep fried bacon in a restaurant, ever.
>
> Unless the kitchen is in view of the dining area, you would not
> see the chef deep fry bacon and most people wouldn't notice the
> difference.

See my other replies : Australia / bacon preference / and buffet style
breakfasts here.
We would know

august wrote:
> :
>
>>> Pluto Pups !
>
> Oh yuk, those things nauseate just by sight alone!

heh - I always wanted one, but was never allowed (

--
16-20-26

JimLane wrote:
> leebee wrote:
>> JimLane wrote:
>>> Steve Wertz wrote:
>>>> JimLane wrote:
>>>>> Steve Wertz wrote:
>>>>>> augustwrote:
>>>>>>
>>>>>>
>>>>>>> I can pretty much guarantee I have never had deep fried bacon.
>>>>>>> It's just not the done thing, here. Perhaps I frequent different
>>>>>>> restaurants?
>>>>>>
>>>>>>
>>>>>> Well, obviously if you're in Australia (which you failed to
>>>>>> mention - twice), yes - it's safe to say we probably frequent
>>>>>> different restaurants.
>>>>>>
>>>>>> <sigh>
>>>>>
>>>>> His username wasn't clue enough for you?
>>>>
>>>>
>>>> August/Augie? No. I don't scrutinize domain names either.
>>>> Otherwise I'd think you were from New Mexico or Texas, for
>>>> example.
>>>>
>>>
>>> Actually, you are right, should have said e-mail address or ISP, but
>>> why did you stop the "thelanddownunder" is the clue. Are you
>>> being deliberately obtuse? Seems so. I know of no one other than
>>> Aussies that use that term to describe where they are from as it is
>>> slang referring to Australia.
>>
>>
>> Augie's also posted here for some time, and has made plenty of ref's
>> to her country of residence.
>> I see no reason for her to add "as an Australian" to every post, and
>> don't expect the Americans or English ( or others here ) to have to
>> do the same either.
>>
>>
>>
>
> I could not agree more. Never said that she should. In fact, defended
> her right to not have to say it.

ooh - sorry Jim - wasn't aimed at you ... I was backing you up !!!

> Wertz, on the other hand, thinks
> everyone but those from the US should have to do it.

yes, I noticed

> BS. His
> self-referencing and, to a small degree, ethnocentrism, is showing.

I hate it when fellow countrymen go bad

august wrote:
> :
>
>>> Hungry Jacks/Burger King : again, the bacon is not fried here.
>>> Like McDonalds tastes different in different countries ( in the
>>> US, the bread/buns taste sweet to my palete )
>
> Have you seen their latest offering in the marketing department?
>
> "We are now adding *less* sugar to our buns"!!!
>
> Blimey!

I know. How about "buns do not require *any* sugar, and that's how we make
'em: sugarless"

august wrote:
> :
>>>
>>> Australia has both Burger King and Hungry Jacks. They are the
>>> same company, AFAIK.
>
> Where is Burger King, Leebee? I have seen none in my State nor my home
> State, so I can't compare. Are the menus the same?

Some big metro areas I think, and definately the International terminal of
your airport.
I think they were going to integrate at one stage and did some research into
renaming all stores
"Burger King", but found the "Hungry Jacks" branding had more appeal/loyalty
here.

Menu basically the same, except they have cardboard "crowns" your kid can
wear - yay.

leebee wrote:
> JimLane wrote:
>
>>leebee wrote:
>>
>>>JimLane wrote:
>>>
>>>>Steve Wertz wrote:
>>>>
>>>>>JimLane wrote:
>>>>>
>>>>>>Steve Wertz wrote:
>>>>>>
>>>>>>>augustwrote:
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>I can pretty much guarantee I have never had deep fried bacon.
>>>>>>>>It's just not the done thing, here. Perhaps I frequent different
>>>>>>>>restaurants?
>>>>>>>
>>>>>>>
>>>>>>>Well, obviously if you're in Australia (which you failed to
>>>>>>>mention - twice), yes - it's safe to say we probably frequent
>>>>>>>different restaurants.
>>>>>>>
>>>>>>><sigh>
>>>>>>
>>>>>>His username wasn't clue enough for you?
>>>>>
>>>>>
>>>>>August/Augie? No. I don't scrutinize domain names either.
>>>>>Otherwise I'd think you were from New Mexico or Texas, for
>>>>>example.
>>>>>
>>>>
>>>>Actually, you are right, should have said e-mail address or ISP, but
>>>>why did you stop the "thelanddownunder" is the clue. Are you
>>>>being deliberately obtuse? Seems so. I know of no one other than
>>>>Aussies that use that term to describe where they are from as it is
>>>>slang referring to Australia.
>>>
>>>
>>>Augie's also posted here for some time, and has made plenty of ref's
>>>to her country of residence.
>>>I see no reason for her to add "as an Australian" to every post, and
>>>don't expect the Americans or English ( or others here ) to have to
>>>do the same either.
>>>
>>>
>>>
>>
>>I could not agree more. Never said that she should. In fact, defended
>>her right to not have to say it.
>
>
> ooh - sorry Jim - wasn't aimed at you ... I was backing you up !!!
>
>
>>Wertz, on the other hand, thinks
>>everyone but those from the US should have to do it.
>
>
> yes, I noticed
>
>
>>BS. His
>>self-referencing and, to a small degree, ethnocentrism, is showing.
>
>
> I hate it when fellow countrymen go bad
>
>
>

I do too, especially when it is me. ;->


jim

> wrote in message ...
> august > wrote:
> > lid :
>
> >
> > || Just like deep-fried bacon; a popular method for cooking bacon at
> > || restaurants.
>
> > I must eat at different types of restaurants than you
>
> > I have never seen deep fried bacon in a restaurant, ever.
>
> Unless the kitchen is in view of the dining area, you would not
> see the chef deep fry bacon and most people wouldn't notice the
> difference. About a half mile from where I live, there used to be
> a cafetaria type restaurant that had great food at low prices.
> The chef used to prepare the breakfast foods right in view of
> the customers and if someone ordered bacon, he would take a few
> slices off a pile in a metal tray and just dunk them in the deep
> frying for a minute or two. Same with sausage.

Oh no!! Deep fried sausages are rank. Although here in the UK - That's
HERE IN THE UNITED KINGDOM OF GREAT BRITAIN AND NORTHERN IRELAND, NOT THE
USA!! (Apologies for the shouting, just stopping any assumptions from anyone
who thinks I'm USA-ish) - you can get sausages dipped in batter and then
deep fried in many of our choice late-night takeaway establishments. They
can be pretty good after 10 pints!!

Colin

Colin Reed wrote:
> > wrote in message ...
>
>>august > wrote:
>>
:
>>
>>>|| Just like deep-fried bacon; a popular method for cooking bacon at
>>>|| restaurants.
>>
>>>I must eat at different types of restaurants than you
>>
>>>I have never seen deep fried bacon in a restaurant, ever.
>>
>>Unless the kitchen is in view of the dining area, you would not
>>see the chef deep fry bacon and most people wouldn't notice the
>>difference. About a half mile from where I live, there used to be
>>a cafetaria type restaurant that had great food at low prices.
>>The chef used to prepare the breakfast foods right in view of
>>the customers and if someone ordered bacon, he would take a few
>>slices off a pile in a metal tray and just dunk them in the deep
>>frying for a minute or two. Same with sausage.
>
>
> Oh no!! Deep fried sausages are rank. Although here in the UK - That's
> HERE IN THE UNITED KINGDOM OF GREAT BRITAIN AND NORTHERN IRELAND, NOT THE
> USA!! (Apologies for the shouting, just stopping any assumptions from anyone
> who thinks I'm USA-ish) - you can get sausages dipped in batter and then
> deep fried in many of our choice late-night takeaway establishments. They
> can be pretty good after 10 pints!!
>
> Colin
>
>

And then there are corn dogs here in the US.


jim

>And then there are corn dogs here in the US.
>
>
>jimbo

Caleefornya is not part of the US... okay, it's the asshole.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Colin Reed wrote:
>
> Oh no!! Deep fried sausages are rank. Although here in the UK -
> That's HERE IN THE UNITED KINGDOM OF GREAT BRITAIN AND NORTHERN
> IRELAND, NOT THE USA!! (Apologies for the shouting, just stopping any
> assumptions from anyone who thinks I'm USA-ish)

heh !

> - you can get
> sausages dipped in batter and then deep fried in many of our choice
> late-night takeaway establishments. They can be pretty good after 10
> pints!!

Pluto Pups !