What is an authentic hamburger?
What ingredients are included on an "authentic" hamburger?
Is there a particular order in which the ingredients must be "stacked" on
an authentic hamburger?

On 2006-03-11, jay > wrote:
>
> What is an authentic hamburger?
> What ingredients are included on an "authentic" hamburger?
> Is there a particular order in which the ingredients must be "stacked" on
> an authentic hamburger?

There used to be a poster of a blueprint for the perfect hamburger.
I've been unable to find it on the net, so far. But, I did find this
site, which is a hoot:

http://www.ahamburgertoday.com/

still lookin'...
nb

jay wrote:

> What is an authentic hamburger?
> What ingredients are included on an "authentic" hamburger?
> Is there a particular order in which the ingredients must be "stacked" on
> an authentic hamburger?
>

I can't answer as to authentic but we like homemade patties on homemade
buns topped with a combination of any of the following: mayo, cheese,
mustard, ketchup, relish, dill pickles, hot peppers, onions either raw
or sauteed, sauteed mushrooms, lettuce something more substantial than
iceberg, tomatoes, bacon. DH makes the very best burgers! They end up
being about 1/2 lb cooked patties, nice and thick and juicy! I'm in
charge of making the buns and I make up bowls of the additions then we
let each top their own. IMO ingredients stacked on top depends on your
tastes. Since cheese is put on while the burger is still on the grill,
cheese is first. Then it's up to who is eating it as to order. My
order is mayo each side of the bun, add pattie with cheese, lettuce,
tomato, onion, mushrooms, dill pickles, hot peppers, mustard. I don't
care for bacon on my burger. With DH's burgers, I can only eat half so
I usually cut my burger in half and dress one half then save the other
half for later or share with another who only wants half.

We frequent a pub who's burgers are a close second to DH's. They are
also 1/2 lb. The are served cut in half with a side of dill pickle
rounds and raw spanish onions. Toppings include your choice of cheese,
mushrooms, bacon or combination thereof. Condiments are ketchup and
mustard.

On Sat, 11 Mar 2006 20:04:40 GMT, jay wrote:

>
> What is an authentic hamburger?

I take it you're not American.

> What ingredients are included on an "authentic" hamburger?
> Is there a particular order in which the ingredients must be "stacked" on
> an authentic hamburger?

What I like may not be what someone else likes. My current favorite
hamburger palace literally has a salad bar to choose from for
toppings. It's still "authentic". Personally, if I was limited....
it would be "good" mustard, onion, lettuce and a slice of tomato.
--

Practice safe eating. Always use condiments.

Steve Wertz wrote:

> On Sat, 11 Mar 2006 20:04:40 GMT, jay > wrote:
>
>
>>What is an authentic hamburger?
>>What ingredients are included on an "authentic" hamburger?
>>Is there a particular order in which the ingredients must be "stacked" on
>>an authentic hamburger?
>
>
> Everyone knows the best hamburger is made from St. Bernard meat
> and Heinz ketchup.
>

Not true. I have homemade ketchup that will kick Heinz's butt big time!
It is excellent on homemade burgers. I also have a ketchup made from
green tomatoes that would beat Heinz hands down.

> This is a newbie post - the kind you get from WebTV'ers and
> AOL'ers that just want to see what kind of thread they can
> produce.

Oh come on! Where is your sense of humour?

>
> I expected better of you, Jay. I see I still have some work to
> do. I've been giving you too much free reign lately.
>
> -sw

On Sat, 11 Mar 2006 14:42:44 -0600, notbob wrote:

> On 2006-03-11, jay > wrote:
>
> But, I did find this
> site, which is a hoot:
>
> http://www.ahamburgertoday.com/
>
> still lookin'...
> nb

Thanks.. that is a GOOD one!

sf > wrote in
:

>> What is an authentic hamburger?
>
> I take it you're not American.

Odd thing to say when that would apply to nearly 96% of the world's
population.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

Steve Wertz > wrote in
:

> the best hamburger is made from St. Bernard meat

I draw the line at eating dog.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

On Sat, 11 Mar 2006 14:42:44 -0600, notbob wrote:

> On 2006-03-11, jay > wrote:
> >
> > What is an authentic hamburger?
> > What ingredients are included on an "authentic" hamburger?
> > Is there a particular order in which the ingredients must be "stacked" on
> > an authentic hamburger?
>
> There used to be a poster of a blueprint for the perfect hamburger.
> I've been unable to find it on the net, so far. But, I did find this
> site, which is a hoot:
>
I LOVE that poster! I never saw it for sale, only framed in burger
joints. There was a series, but I can't tell you what the others were
now.
--

Practice safe eating. Always use condiments.

On Sat, 11 Mar 2006 14:42:44 -0600, notbob wrote:

> On 2006-03-11, jay > wrote:
> >
> > What is an authentic hamburger?
> > What ingredients are included on an "authentic" hamburger?
> > Is there a particular order in which the ingredients must be "stacked" on
> > an authentic hamburger?
>
> There used to be a poster of a blueprint for the perfect hamburger.
> I've been unable to find it on the net, so far. But, I did find this
> site, which is a hoot:
>
> http://www.ahamburgertoday.com/
>
> still lookin'...

this is better, but still not it....
http://www.dailywriting.net/burgerblueprnt.gif

--

Practice safe eating. Always use condiments.

On Sat, 11 Mar 2006 16:44:28 -0500, ~patches~ wrote:

> I have homemade ketchup that will kick Heinz's butt big time!
> It is excellent on homemade burgers.

Oh yeah? So, post the recipe hot shot.

sf
<ducking and running>

--

Practice safe eating. Always use condiments.

On Sat, 11 Mar 2006 20:04:40 +0000, jay wrote:

Argument still going on here.. fixing hamburgers for ~ 60 people of varied
origins. I thought we had everything and anything that one could
possibly think of to put between 2 buns.<g> nearly?? Still some "do you
have any___ will happen" Sounds like patches has her act together in
regard to the burger. ( DH ..is getting around..lot of people cooking for
him) Maybe notbob will find the poster on line.

I think it should go this way. Home ground chuck (80/15) or somewhere
around that mix. Never have made the buns.. (sorry patches you win that
one)..soft bun with no seeds. Ingredients should be the usual lettuce,
tomato, pickles(jalapeños are OK), onion, cheddar, (or nearly any cheese)
mayonnaise and yellow mustard. The stacking order has to be this way...


Bottom bun toasted, mustard, pickles against the mustard (or pickled
jalapeños), 1/3 pound of beef cooked to your liking, cheese on beef,
onions on beef or cheese, lettuce, tomato on top against the mayonnaise on
top toasted bun.

Exact same ingredients list..stacked differently..completely different
tasting sandwich/burger.

On Sat, 11 Mar 2006 16:43:27 -0600, Michel Boucher wrote:

> sf > wrote in
> :
>
> >> What is an authentic hamburger?
> >
> > I take it you're not American.
>
> Odd thing to say when that would apply to nearly 96% of the world's
> population

As a stupid question and you get a stupid answer.
--

Practice safe eating. Always use condiments.

On 2006-03-11, sf > wrote:

> this is better, but still not it....
> http://www.dailywriting.net/burgerblueprnt.gif

Yeah, sf. Not the one I remember, but close.

nb

sf wrote:

> On Sat, 11 Mar 2006 16:44:28 -0500, ~patches~ wrote:
>
>
>> I have homemade ketchup that will kick Heinz's butt big time!
>> It is excellent on homemade burgers.
>
>
> Oh yeah? So, post the recipe hot shot.
>
> sf
> <ducking and running>
>

Hey, you want it I can post it!

On Sat 11 Mar 2006 05:50:19p, Thus Spake Zarathustra, or was it Old Mother
Ashby?

> jay wrote:
>
>>What is an authentic hamburger?
>>What ingredients are included on an "authentic" hamburger?
>>Is there a particular order in which the ingredients must be "stacked" on
>>an authentic hamburger?
>>
>>
>>
> In order, the classic Aussie burger
>
> fried onions
> shredded iceberg lettuce mixed with a little shredded cabbage
> tomato
> fried egg
> hamburger patty
> beetroot (tinned)
> cheese
> tomato sauce
>
> Some people prefer tinned pineapple to beetroot - it's very unusual to
> have both. And exactly where you put the tomato sauce varies a bit,
> sometimes it's under the meat.

Is that plain or pickled beetroot?



--
Wayne Boatwright o¿o
____________________

BIOYA

~patches~ wrote:
> sf wrote:
>
>> On Sat, 11 Mar 2006 16:44:28 -0500, ~patches~ wrote:
>>
>>
>>> I have homemade ketchup that will kick Heinz's butt big time!
>>> It is excellent on homemade burgers.
>>
>>
>> Oh yeah? So, post the recipe hot shot.
>>
>> sf
>> <ducking and running>
>>
>
> Hey, you want it I can post it!

At this point I think we all want to see it.
(except Sheldon - I just know where he will tell you to shove it)

Ken.

Wayne Boatwright wrote:

>On Sat 11 Mar 2006 05:50:19p, Thus Spake Zarathustra, or was it Old Mother
>Ashby?
>
>
>
>>jay wrote:
>>
>>
>>
>>>What is an authentic hamburger?
>>>What ingredients are included on an "authentic" hamburger?
>>>Is there a particular order in which the ingredients must be "stacked" on
>>>an authentic hamburger?
>>>
>>>
>>>
>>>
>>>
>>In order, the classic Aussie burger
>>
>>fried onions
>>shredded iceberg lettuce mixed with a little shredded cabbage
>>tomato
>>fried egg
>>hamburger patty
>>beetroot (tinned)
>>cheese
>>tomato sauce
>>
>>Some people prefer tinned pineapple to beetroot - it's very unusual to
>>have both. And exactly where you put the tomato sauce varies a bit,
>>sometimes it's under the meat.
>>
>>
>
>Is that plain or pickled beetroot?
>
>
>
>
>
Pickled, there's no such thing as plain tinned beetroot. When I was a
kiddie I had no idea that either beetroot or pineapple came any other
way than in tins!

Christine

notbob wrote:

>On 2006-03-11, sf > wrote:
>
>
>
>>this is better, but still not it....
>>http://www.dailywriting.net/burgerblueprnt.gif
>>
>>
>
>Yeah, sf. Not the one I remember, but close.
>
>nb
>
>
No good, the onion must be *fried*.

Christine

On Sat 11 Mar 2006 06:16:23p, Thus Spake Zarathustra, or was it Ken Davey?

> ~patches~ wrote:
>> sf wrote:
>>
>>> On Sat, 11 Mar 2006 16:44:28 -0500, ~patches~ wrote:
>>>
>>>
>>>> I have homemade ketchup that will kick Heinz's butt big time!
>>>> It is excellent on homemade burgers.
>>>
>>>
>>> Oh yeah? So, post the recipe hot shot.
>>>
>>> sf
>>> <ducking and running>
>>>
>>
>> Hey, you want it I can post it!
>
> At this point I think we all want to see it.
> (except Sheldon - I just know where he will tell you to shove it)
>
> Ken.

Hey, Ken, good to see you! In case you don't know it, several folks here
have been asking about you. How is everything going?

--
Wayne Boatwright o¿o
____________________

BIOYA

On 2006-03-12, Old Mother Ashby > wrote:

> No good, the onion must be *fried*.

Arrgh! ...no way!

On Sat 11 Mar 2006 06:20:41p, Thus Spake Zarathustra, or was it Old Mother
Ashby?

> Wayne Boatwright wrote:
>
>>On Sat 11 Mar 2006 05:50:19p, Thus Spake Zarathustra, or was it Old
>>Mother Ashby?
>>
>>
>>
>>>jay wrote:
>>>
>>>
>>>
>>>>What is an authentic hamburger?
>>>>What ingredients are included on an "authentic" hamburger?
>>>>Is there a particular order in which the ingredients must be "stacked"
>>>>on an authentic hamburger?
>>>>
>>>>
>>>>
>>>>
>>>>
>>>In order, the classic Aussie burger
>>>
>>>fried onions
>>>shredded iceberg lettuce mixed with a little shredded cabbage tomato
>>>fried egg
>>>hamburger patty
>>>beetroot (tinned)
>>>cheese
>>>tomato sauce
>>>
>>>Some people prefer tinned pineapple to beetroot - it's very unusual to
>>>have both. And exactly where you put the tomato sauce varies a bit,
>>>sometimes it's under the meat.
>>>
>>>
>>
>>Is that plain or pickled beetroot?
>>
>>
>>
>>
>>
> Pickled, there's no such thing as plain tinned beetroot. When I was a
> kiddie I had no idea that either beetroot or pineapple came any other
> way than in tins!
>
> Christine
>

Plain tinned beetroot is common shelf item in the US. Pickled beetroot
usually comes in glass jars here. I prefer my homemade pickled beets, as
I like it spiced more strongly with more vinegar. Pineapple is almost
always tinned. Only this year did I try the beetroot on a burger, after
reading that it was common in Oz. I really like it.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:
> On Sat 11 Mar 2006 06:16:23p, Thus Spake Zarathustra, or was it Ken
> Davey?
>
> Hey, Ken, good to see you! In case you don't know it, several folks
> here have been asking about you. How is everything going?

I just got back from my alternate home in Honduras.
I convinced my team of doctors that a month long break on a tropical beach
would be the best medicine - I was right!
On the trip south I was forced to utilize wheelchairs to get around the
airports but on my return I did it all under my own steam.
I am mostly healed from the surgery and what the chemo and the radiation did
to me.
On Monday I head in to the LOCAL hospital (no more hanging out in miserable
Vancouver) for more chemo. This series is for two five day sessions with
three weeks off between them. This is going to knock me flat on my ass for a
while but I should be 'good-to-go' by the end of June - just in time to
enjoy the best of the summer weather.
OB - food
Although the amounts I can eat are necessarily small I have found no food
that really gives me trouble.
Tonight - A very nice piece of pork liver floured and fried in coconut oil -
finished with a chunk of butter - a technique taught to me by a Montreal
chef I was 'pearl diving' for.

And thanks to you - and the other folk for asking after me.
I was out of touch for a while with laptop troubles.

Love to the group.
Ken.

On Sat, 11 Mar 2006 16:44:28 -0500, ~patches~ wrote:

Hey.. I never see minus sw posts.. chung is still slipping through but
minus sw ain't as smart as chung...

Wayne Boatwright wrote:

>On Sat 11 Mar 2006 06:20:41p, Thus Spake Zarathustra, or was it Old Mother
>Ashby?
>
>
>
>>Wayne Boatwright wrote:
>>
>>
>>
>>>On Sat 11 Mar 2006 05:50:19p, Thus Spake Zarathustra, or was it Old
>>>Mother Ashby?
>>>
>>>
>>>
>>>
>>>
>>>>jay wrote:
>>>>
>>>>
>>>>
>>>>
>>>>
>>>>>What is an authentic hamburger?
>>>>>What ingredients are included on an "authentic" hamburger?
>>>>>Is there a particular order in which the ingredients must be "stacked"
>>>>>on an authentic hamburger?
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>In order, the classic Aussie burger
>>>>
>>>>fried onions
>>>>shredded iceberg lettuce mixed with a little shredded cabbage tomato
>>>>fried egg
>>>>hamburger patty
>>>>beetroot (tinned)
>>>>cheese
>>>>tomato sauce
>>>>
>>>>Some people prefer tinned pineapple to beetroot - it's very unusual to
>>>>have both. And exactly where you put the tomato sauce varies a bit,
>>>>sometimes it's under the meat.
>>>>
>>>>
>>>>
>>>>
>>>Is that plain or pickled beetroot?
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>Pickled, there's no such thing as plain tinned beetroot. When I was a
>>kiddie I had no idea that either beetroot or pineapple came any other
>>way than in tins!
>>
>>Christine
>>
>>
>>
>
>Plain tinned beetroot is common shelf item in the US. Pickled beetroot
>usually comes in glass jars here. I prefer my homemade pickled beets, as
>I like it spiced more strongly with more vinegar. Pineapple is almost
>always tinned. Only this year did I try the beetroot on a burger, after
>reading that it was common in Oz. I really like it.
>
>
>
The only problem is that it has this way of escaping and leaving nasty
stains on your clothes! For that reason I usually don't haveit.

Oh dear, this thread is starting to give me hamburger cravings, which
usually strike about once every six weeks. It's not the weather for it,
too hot, maybe tomorrow after the cool change.

Christine

On Sun, 12 Mar 2006 13:16:32 +1100, Old Mother Ashby wrote:

>
> Oh dear, this thread is starting to give me hamburger cravings, which
> usually strike about once every six weeks. It's not the weather for it,
> too hot, maybe tomorrow after the cool change.
>
> Christine

Well.. I remember Sheldon giving U the giggles.. so go for it...<G>

On Sat 11 Mar 2006 06:43:58p, Thus Spake Zarathustra, or was it Ken Davey?

> Wayne Boatwright wrote:
>> On Sat 11 Mar 2006 06:16:23p, Thus Spake Zarathustra, or was it Ken
>> Davey?
>>
>> Hey, Ken, good to see you! In case you don't know it, several folks
>> here have been asking about you. How is everything going?
>
> I just got back from my alternate home in Honduras.
> I convinced my team of doctors that a month long break on a tropical
> beach would be the best medicine - I was right!
> On the trip south I was forced to utilize wheelchairs to get around the
> airports but on my return I did it all under my own steam.
> I am mostly healed from the surgery and what the chemo and the radiation
> did to me.

This is wonderful news, Ken!

> On Monday I head in to the LOCAL hospital (no more hanging out in
> miserable Vancouver) for more chemo. This series is for two five day
> sessions with three weeks off between them. This is going to knock me
> flat on my ass for a while but I should be 'good-to-go' by the end of
> June - just in time to enjoy the best of the summer weather.

I know that can be rough going, but at least there's an end in sight. Will
this be the end of your treatment, then?

> OB - food
> Although the amounts I can eat are necessarily small I have found no
> food that really gives me trouble.
> Tonight - A very nice piece of pork liver floured and fried in coconut
> oil - finished with a chunk of butter - a technique taught to me by a
> Montreal chef I was 'pearl diving' for.

That sounds delicious!

SO and I are following Weight Watchers so our portions are also necessarily
much smaller. We are learning portion control, or I should say I always
new it but didn't apply it. :-)

> And thanks to you - and the other folk for asking after me.
> I was out of touch for a while with laptop troubles.

There has definitely been concern, knowing what you have been going
through. I'm sure everyone will be thrilled and relieved with all the
great news.

> Love to the group.

And to you, Ken!

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:
> On Sat 11 Mar 2006 06:43:58p, Thus Spake Zarathustra, or was it Ken
> Davey?
>
>> Wayne Boatwright wrote:
>>> On Sat 11 Mar 2006 06:16:23p, Thus Spake Zarathustra, or was it Ken
>>> Davey?
>>>
>>> Hey, Ken, good to see you! In case you don't know it, several folks
>>> here have been asking about you. How is everything going?
>>
>> I just got back from my alternate home in Honduras.
>> I convinced my team of doctors that a month long break on a tropical
>> beach would be the best medicine - I was right!
>> On the trip south I was forced to utilize wheelchairs to get around
>> the airports but on my return I did it all under my own steam.
>> I am mostly healed from the surgery and what the chemo and the
>> radiation did to me.
>
> This is wonderful news, Ken!
>
>> On Monday I head in to the LOCAL hospital (no more hanging out in
>> miserable Vancouver) for more chemo. This series is for two five day
>> sessions with three weeks off between them. This is going to knock me
>> flat on my ass for a while but I should be 'good-to-go' by the end of
>> June - just in time to enjoy the best of the summer weather.
>
> I know that can be rough going, but at least there's an end in sight.
> Will this be the end of your treatment, then?

With any luck - YES!!
>
>
>> Love to the group.
>
> And to you, Ken!

On Sat, 11 Mar 2006 19:32:56 -0600, notbob wrote:

> On 2006-03-12, Old Mother Ashby > wrote:
>
> > No good, the onion must be *fried*.
>
> Arrgh! ...no way!

nodnod, agree.... I live in a schizophrenic household: I like my
hamburger onion thick and raw, hubby likes it "fried".
--

Practice safe eating. Always use condiments.

On Sat, 11 Mar 2006 17:43:58 -0800, Ken Davey wrote:

>
> I just got back from my alternate home in Honduras.

I hope you remembered to at least email SD to tell her you were in
Honduras!
<snip>
>
> And thanks to you - and the other folk for asking after me.
> I was out of touch for a while with laptop troubles.
>
Sending good thoughts your way! Hope it all goes well.
--

Practice safe eating. Always use condiments.

sf wrote:
> On Sat, 11 Mar 2006 17:43:58 -0800, Ken Davey wrote:
>
>>
>> I just got back from my alternate home in Honduras.
>
> I hope you remembered to at least email SD to tell her you were in
> Honduras!
I emailed her to let her know I was coming and to offer to bring any needful
things she couldn't get there.
I never received any answer.
So it goes.

Ken.

Wayne Boatwright wrote:

> Pineapple is almost always tinned.

You mean when processed, as opposed to being in jars, right?

Pastorio

"Old Mother Ashby" > wrote in message
...
> notbob wrote:
>
> >On 2006-03-11, sf > wrote:
> >
> >
> >
> >>this is better, but still not it....
> >>http://www.dailywriting.net/burgerblueprnt.gif
> >>
> >>
> >
> >Yeah, sf. Not the one I remember, but close.
> >
> >nb
> >
> >
> No good, the onion must be *fried*.
>
> Christine

I prefer mine sauteed or carmelized.

kili

"jay" > wrote in message
news
> On Sat, 11 Mar 2006 20:04:40 +0000, jay wrote:
>
> Argument still going on here.. fixing hamburgers for ~ 60 people of varied
> origins. I thought we had everything and anything that one could
> possibly think of to put between 2 buns.<g> nearly?? Still some "do you
> have any___ will happen" Sounds like patches has her act together in
> regard to the burger. ( DH ..is getting around..lot of people cooking for
> him) Maybe notbob will find the poster on line.
>
> I think it should go this way. Home ground chuck (80/15) or somewhere
> around that mix. Never have made the buns.. (sorry patches you win that
> one)..soft bun with no seeds. Ingredients should be the usual lettuce,
> tomato, pickles(jalapeños are OK), onion, cheddar, (or nearly any cheese)
> mayonnaise and yellow mustard. The stacking order has to be this way...
>
>
> Bottom bun toasted, mustard, pickles against the mustard (or pickled
> jalapeños), 1/3 pound of beef cooked to your liking, cheese on beef,
> onions on beef or cheese, lettuce, tomato on top against the mayonnaise on
> top toasted bun.
>
> Exact same ingredients list..stacked differently..completely different
> tasting sandwich/burger.
>

To me, you're missing bacon and mushrooms, but that's kind of pricey if
you're cooking for 60.

kili

"sf" > wrote in message
...
> On Sat, 11 Mar 2006 19:32:56 -0600, notbob wrote:
>
>> On 2006-03-12, Old Mother Ashby > wrote:
>>
>> > No good, the onion must be *fried*.
>>
>> Arrgh! ...no way!
>
> nodnod, agree.... I live in a schizophrenic household: I like my
> hamburger onion thick and raw, hubby likes it "fried".

I am not sure how to say this without getting lynched..
but.................

I don't like hamburger!

Ophelia runninggggggggggggggggggggggggggggggggggg

On Sun, 12 Mar 2006 12:24:16 +0000, Ophelia wrote:


>
> I am not sure how to say this without getting lynched..
> but.................
>
> I don't like hamburger!
>
> Ophelia runninggggggggggggggggggggggggggggggggggg

GET a rope!... <g>

Old Mother Ashby wrote:

> Wayne Boatwright wrote:
>
>> On Sat 11 Mar 2006 05:50:19p, Thus Spake Zarathustra, or was it Old
>> Mother Ashby?
>>
>>
>>
>>> jay wrote:
>>>
>>>
>>>
>>>> What is an authentic hamburger?
>>>> What ingredients are included on an "authentic" hamburger?
>>>> Is there a particular order in which the ingredients must be
>>>> "stacked" on
>>>> an authentic hamburger?
>>>>
>>>>
>>>>
>>>>
>>>
>>> In order, the classic Aussie burger
>>>
>>> fried onions
>>> shredded iceberg lettuce mixed with a little shredded cabbage
>>> tomato
>>> fried egg
>>> hamburger patty
>>> beetroot (tinned)
>>> cheese
>>> tomato sauce
>>>
>>> Some people prefer tinned pineapple to beetroot - it's very unusual
>>> to have both. And exactly where you put the tomato sauce varies a
>>> bit, sometimes it's under the meat.
>>>
>>
>>
>> Is that plain or pickled beetroot?
>>
>>
>>
>>
>>
> Pickled, there's no such thing as plain tinned beetroot. When I was a
> kiddie I had no idea that either beetroot or pineapple came any other
> way than in tins!
>
> Christine

I can both plain and pickled beets. You can buy them in the stores as
plain or harvard in tins or pickled in jars.

On Sun 12 Mar 2006 12:38:02a, Thus Spake Zarathustra, or was it Bob (this
one)?

> Wayne Boatwright wrote:
>
> > Pineapple is almost always tinned.
>
> You mean when processed, as opposed to being in jars, right?
>
> Pastorio
>

Well, yes, of course.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 12 Mar 2006 05:24:16a, Thus Spake Zarathustra, or was it Ophelia?

>
> "sf" > wrote in message
> ...
>> On Sat, 11 Mar 2006 19:32:56 -0600, notbob wrote:
>>
>>> On 2006-03-12, Old Mother Ashby > wrote:
>>>
>>> > No good, the onion must be *fried*.
>>>
>>> Arrgh! ...no way!
>>
>> nodnod, agree.... I live in a schizophrenic household: I like my
>> hamburger onion thick and raw, hubby likes it "fried".
>
> I am not sure how to say this without getting lynched..
> but.................
>
> I don't like hamburger!
>
> Ophelia runninggggggggggggggggggggggggggggggggggg

Opehlia, really! You are no longer safe. People will not forget. :-)

--
Wayne Boatwright o¿o
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BIOYA

On Sun 12 Mar 2006 06:56:50a, Thus Spake Zarathustra, or was it ~patches~?

> Old Mother Ashby wrote:
>
>> Wayne Boatwright wrote:
>>
>>> On Sat 11 Mar 2006 05:50:19p, Thus Spake Zarathustra, or was it Old
>>> Mother Ashby?
>>>
>>>
>>>
>>>> jay wrote:
>>>>
>>>>
>>>>
>>>>> What is an authentic hamburger?
>>>>> What ingredients are included on an "authentic" hamburger?
>>>>> Is there a particular order in which the ingredients must be
>>>>> "stacked" on
>>>>> an authentic hamburger?
>>>>>
>>>>>
>>>>>
>>>>>
>>>>
>>>> In order, the classic Aussie burger
>>>>
>>>> fried onions
>>>> shredded iceberg lettuce mixed with a little shredded cabbage tomato
>>>> fried egg
>>>> hamburger patty
>>>> beetroot (tinned)
>>>> cheese
>>>> tomato sauce
>>>>
>>>> Some people prefer tinned pineapple to beetroot - it's very unusual
>>>> to have both. And exactly where you put the tomato sauce varies a
>>>> bit, sometimes it's under the meat.
>>>>
>>>
>>>
>>> Is that plain or pickled beetroot?
>>>
>>>
>>>
>>>
>>>
>> Pickled, there's no such thing as plain tinned beetroot. When I was a
>> kiddie I had no idea that either beetroot or pineapple came any other
>> way than in tins!
>>
>> Christine
>
> I can both plain and pickled beets. You can buy them in the stores as
> plain or harvard in tins or pickled in jars.
>

Wow, I hadn't thought of harvard beets for years, but I always liked them.
I used to make them using fresh beets, and along with the other usual
ingredients I used orange juice and apinch of thyme.

--
Wayne Boatwright o¿o
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BIOYA