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

Cheddar, cheddar, and cheddar. Although I wouldn't
mind Emmenthaler or Gruyere if someone gave it to me.
But I wouldn't choose it myself. Provolone would also
be okay. American-style Swiss, nyet. And triple nyet
on American or Velveeta. I will eat hamburgers with
American if that's all they have - like at fast food
places - but I really don't like the stuff.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

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

Kent,
You are a man after my own heart. :-)
Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

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

A hamburger without cheese is like a day without sunshine!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

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

A hamburger without cheese is like a day without sunshine!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

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

A hamburger without cheese is like a day without sunshine!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Yeff wrote:
>
> On Sat, 1 Apr 2006 18:37:45 -0600, jmcquown wrote:
>
> > I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
> > So Emmentaler would be a close second for me and third, Gruyere. I'll eat
> > American or Cheddar on a burger, sure, but *not* those "processed cheese
> > food slices"*, thank you very much.
>
> Kraft American cheese on a bun that includes Miracle Whip.
>
> Yeah, I went there.

I, too, prefer Miracle Whip to regular commercial mayo.
(However my homemade mayo is the best but I'm too lazy
to make it very often.) That's Hellman's crap is really
foul tasting.

Anyway, the idea hamburger (cheeseburger, actually) is
made with good quality ground beef, not too lean, not too
fatty. There are no additives. It is fried in a skillet
or on a griddle or grilled over charcoal, depending. The
good quality, not-too-sharp, cheddar is put on the burger
near the end of cooking so it can melt, but not enough to
run off the burger and be lost. The burger should be medium
rare. A good quality regular hamburger bun like the ones
we get in bakeries here in the Pittsburgh area (they didn't
have anything like that when I lived in L. A. :-( ), but
not a Kaiser roll (I hate those suckers. That's what they
often used as hamburger buns in the L. A. area.). The burger
with cheese is placed on the bun bottom and then a fat slice
of deep, red, ripe, juice tomato, at slice of onion, and a
couple of pieces of iceberg or romaine lettuce are added and
Miracle Whip thickly slathered on the top half of the bun and
then the top is put on the sandwich. Enjoy with a large glass
of real Coca Cola (preferably from a can or bottle, not a fountain
which often gets the mix a little off and thus ruins it).

Boy, am I craving this now. I haven't made burgers at home
for a long time. I think I'm going to do it this weekend.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Wayne Boatwright wrote:
>
> On Sat 01 Apr 2006 08:08:01p, Thus Spake Zarathustra, or was it Serene?
>
> > On 2 Apr 2006 05:09:02 +0200, Wayne Boatwright
> > <wayneboatwright_at_gmail.com> wrote:
> >
> >>On Sat 01 Apr 2006 07:58:19p, Thus Spake Zarathustra, or was it Yeff?
> >>
> >>> On Sat, 1 Apr 2006 18:37:45 -0600, jmcquown wrote:
> >>>
> >>>> I love (American) Swiss cheese on a burger which is an Emmentaler
> >>>> knock-off. So Emmentaler would be a close second for me and third,
> >>>> Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
> >>>> those "processed cheese food slices"*, thank you very much.
> >>>
> >>> Kraft American cheese on a bun that includes Miracle Whip.
> >>>
> >>> Yeah, I went there.
> >>>
> >>
> >>Maybe you could send one of those to Serene. :-)
> >
> > *giggle*
> >
> > Actually, this reminds me of a favorite from my childhood that I would
> > probably hate these days. They were called Yumbos, and my mom made
> > them all the time. Hamburger bun with ham, mayo, and a slice of
> > cheese. Microwave it for half a minute or so (it was longer with the
> > old microwaves). It was all slimy, with melted cheese and cooked mayo
> > and stuff, but as kids, we *loved* it.
> >
> > serene
> >
>
> Actually, I very rarely put cheese on a burger, but when I do it has to be
> melted well. I could do without the mayo. :-) What I really like is a
> slice of raw onion, either pickle or relish, and mustard with just a dot or
> two of catsup.

I don't like pickle, relish, mustard, or ketchup on hamburgers
(cheeseburgers). Tomato, lettuce, onion, and MW for me please.
Funny thought that I always orders a Wendy's bacon cheeseburger
with everything. That's the only time I do that. I don't know
why I like it then but not any other time.

> Another addition I really like but rarely have is a good smear of peanut
> butter with all of the above. Now *that* ought to turn lots of people off!
> :-)

The peanut butter itself doesn't sound bad but not combined
with mustard or ketchup. Blecch. The onion would work and
maybe the pickle or relish would be okay.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
>
> Yeff wrote:
> >
> > On Sat, 1 Apr 2006 18:37:45 -0600, jmcquown wrote:
> >
> > > I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
> > > So Emmentaler would be a close second for me and third, Gruyere. I'll eat
> > > American or Cheddar on a burger, sure, but *not* those "processed cheese
> > > food slices"*, thank you very much.
> >
> > Kraft American cheese on a bun that includes Miracle Whip.
> >
> > Yeah, I went there.
>
> I, too, prefer Miracle Whip to regular commercial mayo.
> (However my homemade mayo is the best but I'm too lazy
> to make it very often.) That's Hellman's crap is really
> foul tasting.
>
> Anyway, the idea hamburger (cheeseburger, actually) is
> made with good quality ground beef, not too lean, not too
> fatty. There are no additives. It is fried in a skillet
> or on a griddle or grilled over charcoal, depending. The
> good quality, not-too-sharp, cheddar is put on the burger
> near the end of cooking so it can melt, but not enough to
> run off the burger and be lost. The burger should be medium
> rare. A good quality regular hamburger bun like the ones
> we get in bakeries here in the Pittsburgh area (they didn't
> have anything like that when I lived in L. A. :-( ), but
> not a Kaiser roll (I hate those suckers. That's what they
> often used as hamburger buns in the L. A. area.). The burger
> with cheese is placed on the bun bottom and then a fat slice
> of deep, red, ripe, juice tomato, at slice of onion, and a
> couple of pieces of iceberg or romaine lettuce are added and
> Miracle Whip thickly slathered on the top half of the bun and
> then the top is put on the sandwich. Enjoy with a large glass
> of real Coca Cola (preferably from a can or bottle, not a fountain
> which often gets the mix a little off and thus ruins it).

Oh! My! God! I totally forgot bacon. I cannot live
without bacon on my burger. So add 2-3 slices bacon,
cooked soft (I hate crisp bacon) to the above ideal
ham/cheeseburger.

And a nice slice of fresh pineapple is a good substitute for
the tomato.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

J wrote:
>
> Kate Connally > wrote:
> > Cheddar, cheddar, and cheddar. Although I wouldn't
> > mind Emmenthaler or Gruyere if someone gave it to me.
> > But I wouldn't choose it myself. Provolone would also
> > be okay. American-style Swiss, nyet. And triple nyet
> > on American or Velveeta. I will eat hamburgers with
> > American if that's all they have - like at fast food
> > places - but I really don't like the stuff.
>
> A local pizza place makes a three cheese pizza, and their
> combo works great on burgers. Provolone, smoked gouda,
> and sharp cheddar.

That doesn't sound bad. I'd eat it if someone gave
me one. Don't think I'd make it myself, though.

> Add some carmelized onions

Nope, can't stand large pieces of cooked onion.
Has to be raw or chopped up fine and cooked in
something.

> and tomato slices, and maybe a few thin slices of ham or
> canadian bacon,

Not a big fan of Canadian bacon and ham just seems wrong.
I'd rather have my ham in its own sandwich with some Swiss
cheese and MW. Lettuce and tomato optional.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed 05 Apr 2006 08:45:10a, Thus Spake Zarathustra, or was it Kate
Connally?

> Wayne Boatwright wrote:
>>
>> On Sat 01 Apr 2006 08:08:01p, Thus Spake Zarathustra, or was it Serene?
>>
>> > On 2 Apr 2006 05:09:02 +0200, Wayne Boatwright
>> > <wayneboatwright_at_gmail.com> wrote:
>> >
>> >>On Sat 01 Apr 2006 07:58:19p, Thus Spake Zarathustra, or was it Yeff?
>> >>
>> >>> On Sat, 1 Apr 2006 18:37:45 -0600, jmcquown wrote:
>> >>>
>> >>>> I love (American) Swiss cheese on a burger which is an Emmentaler
>> >>>> knock-off. So Emmentaler would be a close second for me and third,
>> >>>> Gruyere. I'll eat American or Cheddar on a burger, sure, but
>> >>>> *not* those "processed cheese food slices"*, thank you very much.
>> >>>
>> >>> Kraft American cheese on a bun that includes Miracle Whip.
>> >>>
>> >>> Yeah, I went there.
>> >>>
>> >>
>> >>Maybe you could send one of those to Serene. :-)
>> >
>> > *giggle*
>> >
>> > Actually, this reminds me of a favorite from my childhood that I
>> > would probably hate these days. They were called Yumbos, and my mom
>> > made them all the time. Hamburger bun with ham, mayo, and a slice of
>> > cheese. Microwave it for half a minute or so (it was longer with the
>> > old microwaves). It was all slimy, with melted cheese and cooked
>> > mayo and stuff, but as kids, we *loved* it.
>> >
>> > serene
>> >
>>
>> Actually, I very rarely put cheese on a burger, but when I do it has to
>> be melted well. I could do without the mayo. :-) What I really like
>> is a slice of raw onion, either pickle or relish, and mustard with just
>> a dot or two of catsup.
>
> I don't like pickle, relish, mustard, or ketchup on hamburgers
> (cheeseburgers). Tomato, lettuce, onion, and MW for me please.
> Funny thought that I always orders a Wendy's bacon cheeseburger
> with everything. That's the only time I do that. I don't know
> why I like it then but not any other time.

Well, I have to say that I'm of several different minds on burgers. Of
course, I do like what I've already described. I also like a burger that
has tomato, lettuce, mayo, and perhaps some onion.

Fast food burgers are another matter. If I have one, which is rarely, it
must have cheese melted on.

>> Another addition I really like but rarely have is a good smear of
>> peanut butter with all of the above. Now *that* ought to turn lots of
>> people off!
>> :-)
>
> The peanut butter itself doesn't sound bad but not combined
> with mustard or ketchup. Blecch. The onion would work and
> maybe the pickle or relish would be okay.

I can enjoy a "peanut burger" with all of that stuff, or with only some of
them.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

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

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

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

Greg Zywicki

Kate Connally > wrote:
> Cheddar, cheddar, and cheddar. Although I wouldn't
> mind Emmenthaler or Gruyere if someone gave it to me.
> But I wouldn't choose it myself. Provolone would also
> be okay. American-style Swiss, nyet. And triple nyet
> on American or Velveeta. I will eat hamburgers with
> American if that's all they have - like at fast food
> places - but I really don't like the stuff.

A local pizza place makes a three cheese pizza, and their
combo works great on burgers. Provolone, smoked gouda,
and sharp cheddar. Add some carmelized onions and
tomato slices, and maybe a few thin slices of ham or
canadian bacon, and I've got the perfect burger.

J

On Wed, 05 Apr 2006 11:56:38 -0400, Kate Connally wrote:

> And a nice slice of fresh pineapple is a good substitute for
> the tomato.

So... you're a godless communist?

--

-Jeff B. (or does LA just really mess people up?)
zoomie at fastmail dot fm

P.S.
There are plenty of other threads out there where the insults are
serious. This isn't one of them. Except for the "godless communist"
remark. That was serious. Everyone knows that a pineapple has only
four uses, and hamburger addition ain't one of them. 1) On baked ham.
2) Upsidedown cake. 3) Bamboo skewer with course salt (from my time in
the Philippines) 4) Centerpiece. A possible fifth use is out there if
you know the joke about the castaways, the cannibals, and
rectum-inserted fruit. I don't know that joke so there's only four
uses. I have spoken.

P.P.S.
Is it 8:00AM yet? I'm supposed to take my medication at 8:00AM...

On 5 Apr 2006 09:47:55 -0700, J wrote:

> Kate Connally > wrote:
> > Cheddar, cheddar, and cheddar. Although I wouldn't
> > mind Emmenthaler or Gruyere if someone gave it to me.
> > But I wouldn't choose it myself. Provolone would also
> > be okay. American-style Swiss, nyet. And triple nyet
> > on American or Velveeta. I will eat hamburgers with
> > American if that's all they have - like at fast food
> > places - but I really don't like the stuff.
>
> A local pizza place makes a three cheese pizza, and their
> combo works great on burgers. Provolone, smoked gouda,
> and sharp cheddar. Add some carmelized onions and
> tomato slices, and maybe a few thin slices of ham or
> canadian bacon, and I've got the perfect burger.
>
One of my burger joints does a blue cheese and mozzarella mix.
Another one uses a certain kind of chili sauce that I haven't ever
tracked down to buy... it's yummy and what I order when I go there.
--

Practice safe eating. Always use condiments.

In article >,
Kate Connally > wrote:


> Not a big fan of Canadian bacon and ham just seems wrong.
> I'd rather have my ham in its own sandwich with some Swiss
> cheese and MW. Lettuce and tomato optional.


No ham on a hamburger?

--
Dan Abel

Petaluma, California, USA

Kate Connally > wrote:
> J wrote:
> > and tomato slices, and maybe a few thin slices of ham or
> > canadian bacon,
> Not a big fan of Canadian bacon and ham just seems wrong.
> I'd rather have my ham in its own sandwich with some Swiss
> cheese and MW. Lettuce and tomato optional.

Ham seems wrong, but regular old bacon is ok? You sound
like a pork bigot. ;-)

J

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

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

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

Serene, on day 30 or something of rain

On Wed, 05 Apr 2006 11:56:38 -0400, Kate Connally >
wrote:

>So add 2-3 slices bacon,
>cooked soft (I hate crisp bacon)

Okay, you're just weird. ;-)

serene

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

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

Kate Connally wrote:

> I don't like pickle, relish, mustard, or ketchup on hamburgers
> (cheeseburgers). Tomato, lettuce, onion, and MW for me please.

As I mentioned before, I don't like burgers all that much. When I do
have them, the only condiments are mustard and tomatoes if they are
nice and ripe.

> Funny thought that I always orders a Wendy's bacon cheeseburger
> with everything. That's the only time I do that. I don't know
> why I like it then but not any other time.

For White Castles are always the exception, but they aren't really
burgers. I either eat those plain or lightly dunk in the ketchup I
using for the fries.



Brian

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

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

Lucerne swiss-american.

Might be a process cheese. Doesn't matter.

Trust me on this.

Two slices, above and below a seared, medium-rare burger. Thin-sliced
garlic pickle, (optional) onion, and (optional) tomato above. Lettuce
on bottom bun. Mustard and ketchup on top bun.

Open head, insert, enjoy.

Make enough for everyone.

--Blair

J wrote:
>
> Kate Connally > wrote:
> > J wrote:
> > > and tomato slices, and maybe a few thin slices of ham or
> > > canadian bacon,
> > Not a big fan of Canadian bacon and ham just seems wrong.
> > I'd rather have my ham in its own sandwich with some Swiss
> > cheese and MW. Lettuce and tomato optional.
>
> Ham seems wrong, but regular old bacon is ok? You sound
> like a pork bigot. ;-)
>
> J

Ya caught me. But to me ham and bacon (streaky) are very
dissimilar in flavor, texture, etc. And to me bacon is
more like a garnish (except when used in a BLT ;-)) and ham
is more like a main ingredient that wants it's own sandwich.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Yeff wrote:
>
> On Wed, 05 Apr 2006 11:56:38 -0400, Kate Connally wrote:
>
> > And a nice slice of fresh pineapple is a good substitute for
> > the tomato.
>
> So... you're a godless communist?

And proud of it! (The godless part, never was
fond of them commies - at least the Russian type
which weren't actually true communists anyway)

Or, at least, I was!. I have since
started my own religion, the worship of Coca Cola.
I have appointed myself high priestess of Coke. Three
times a day we all face Atlanta and bow. Pepsi, of
course, is the equivalent of Satan. And all those other
"colas" are false gods. Anyone want to join up or
convert?

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Serene wrote:
>
> On Wed, 05 Apr 2006 11:56:38 -0400, Kate Connally >
> wrote:
>
> >So add 2-3 slices bacon,
> >cooked soft (I hate crisp bacon)
>
> Okay, you're just weird. ;-)

And proud of it! ;-)

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> Yeff wrote:
>>
>> On Wed, 05 Apr 2006 11:56:38 -0400, Kate Connally wrote:
>>
>> > And a nice slice of fresh pineapple is a good substitute for
>> > the tomato.
>>
>> So... you're a godless communist?
>
> And proud of it! (The godless part, never was
> fond of them commies - at least the Russian type
> which weren't actually true communists anyway)
>
> Or, at least, I was!. I have since
> started my own religion, the worship of Coca Cola.
> I have appointed myself high priestess of Coke. Three
> times a day we all face Atlanta and bow. Pepsi, of
> course, is the equivalent of Satan. And all those other
> "colas" are false gods. Anyone want to join up or
> convert?
>

I just decided it would be a lot more fun to be a Pastafarian. They've even
got cool tee shirts.

http://www.venganza.org/

Donna