Dinner Tonight 8/23/24 - Cheeseburger Night

[jmcquown]

I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.

I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)

Anything cooking at your house tonight?

Jill

[Hank Rogers]

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high heat,
get a nice sear, flip the burger, then turn down the heat and drain off the
fat.  Further season with a little ground pepper and garlic powder.  And a
pat of butter.  Add a good splash of Worcestershire sauce.  Cook to just
under medium-rare.  Top with cheese and (in this case, Swiss) and heat
until the cheese is nicely melted. Meanwhile, toast a hamburger bun in the
toaster and spread it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable toppings.
Just meat, cheese & a bun.  I do like topping my burgers with salty potato
chips.  It may seem an oddity but I've been doing this for years.  I like
the added crunch and taste.  No need to have fries on the side. ;)
Anything cooking at your house tonight?
Jill

Ribs, your majesty. With potato and broccoli.

[Ed P]

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

Agree on the veggies, or lack of them, but I'd put a little ketchup on
it. I like Worcestershire sauce and usually forget to use it.

Tonight was leftover chicken thigh, half a baked potato. Cooked fresh
some green beans.

I did some experimenting with the potato. I've been very happy with the
cooked in the air fryer but saw a shortcut and tried it. You microwave
the potato for five minutes then air fry for 12. Nope, won't do that
again. Skin not as crispy.

[jmcquown]

Tonight was leftover chicken thigh, half a baked potato.  Cooked fresh
some green beans.
I did some experimenting with the potato.  I've been very happy with the
cooked in the air fryer but saw a shortcut and tried it.  You microwave
the potato for five minutes then air fry for 12.  Nope, won't do that
again.  Skin not as crispy.

Crispy skin on a baked potato is, for me, essential! How is it
par-cooking in the microwave before air-frying it resulted in less crisp
skin? Too much moisture? Perhaps rub the skin with a little oil or
butter after nuking it, before finishing it in the air fryer?

Jill

[Dave Smith]

Tonight was leftover chicken thigh, half a baked potato.  Cooked fresh
some green beans.
I did some experimenting with the potato.  I've been very happy with
the cooked in the air fryer but saw a shortcut and tried it.  You
microwave the potato for five minutes then air fry for 12.  Nope,
won't do that again.  Skin not as crispy.

Crispy skin on a baked potato is, for me, essential!  How is it
par-cooking in the microwave before air-frying it resulted in less crisp
skin?  Too much moisture?  Perhaps rub the skin with a little oil or
butter after nuking it, before finishing it in the air fryer?

WE had the usual Saturday night hamburgers. It was a nice evening so we
grilled them on the BBQ and ate outside. My burger was stuffed with a
chunk of blue cheese and my wife's had some aged cheddar. Topped them
with deli mustard, sweet pickle relish, sliced tomato and thinly sliced
onions. We had carrot sticks and radishes on the side and I had a nice
organic lager beer with mine.

[Ed P]

Tonight was leftover chicken thigh, half a baked potato.  Cooked fresh
some green beans.
I did some experimenting with the potato.  I've been very happy with
the cooked in the air fryer but saw a shortcut and tried it.  You
microwave the potato for five minutes then air fry for 12.  Nope,
won't do that again.  Skin not as crispy.

Crispy skin on a baked potato is, for me, essential!  How is it par-
cooking in the microwave before air-frying it resulted in less crisp
skin?  Too much moisture?  Perhaps rub the skin with a little oil or
butter after nuking it, before finishing it in the air fryer?
Jill

I did oil the skin, but just not enough time. I suppose I could change
the balance and nuke a bit less and air fry more but rather than play
around, I'll just go back to what I know works.

I usually do two potatoes. then have a half on meal #1. The other
halves I scoop out, load up with butter, cheese, whatever and make a
half at a time, reheated 12 minutes at 285 and skin remains crispy.

[Carol]

Post by jmcquown

Tonight was leftover chicken thigh, half a baked potato.  Cooked
fresh some green beans.
I did some experimenting with the potato.  I've been very happy
with the cooked in the air fryer but saw a shortcut and tried it. 
You microwave the potato for five minutes then air fry for 12. 
Nope, won't do that again.  Skin not as crispy.

Crispy skin on a baked potato is, for me, essential! How is it
par-cooking in the microwave before air-frying it resulted in less
crisp skin? Too much moisture? Perhaps rub the skin with a little
oil or butter after nuking it, before finishing it in the air fryer?
Jill

That might work also it was apt to be in microwave too long. 6 minutes
it's finished so you'd want 3 minutes in microwave likely.

[Carol]

Post by Ed P

I have a 1/4 lb. ground chuck burger.  I salted it and let it set
for a bit.  I'll be cooking this in the very small cast iron
skillet I reserve for cooking burgers & small steaks such as filet
minon.  Medium high heat, get a nice sear, flip the burger, then
turn down the heat and drain off the fat.  Further season with a
little ground pepper and garlic powder.  And a pat of butter.  Add
a good splash of Worcestershire sauce.  Cook to just under
medium-rare.  Top with cheese and (in this case, Swiss) and heat
until the cheese is nicely melted. Meanwhile, toast a hamburger
bun in the toaster and spread it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers
with salty potato chips.  It may seem an oddity but I've been
doing this for years.  I like the added crunch and taste.  No need
to have fries on the side. ;)
Anything cooking at your house tonight?
Jill

Agree on the veggies, or lack of them, but I'd put a little ketchup
on it. I like Worcestershire sauce and usually forget to use it.
Tonight was leftover chicken thigh, half a baked potato. Cooked
fresh some green beans.
I did some experimenting with the potato. I've been very happy with
the cooked in the air fryer but saw a shortcut and tried it. You
microwave the potato for five minutes then air fry for 12. Nope,
won't do that again. Skin not as crispy.

How long does a smallish potato take in the air fryer?

[Ed P]

Post by Carol

Post by Ed P
Tonight was leftover chicken thigh, half a baked potato. Cooked
fresh some green beans.
I did some experimenting with the potato. I've been very happy with
the cooked in the air fryer but saw a shortcut and tried it. You
microwave the potato for five minutes then air fry for 12. Nope,
won't do that again. Skin not as crispy.

How long does a smallish potato take in the air fryer?

A full size baked potato is 55 minutes.
A medium size (Yukon Gold) whole potato is about 30 - 35 minutes
That same Yukon Gold or sweet potato sliced about 3/8", is about 18-20
minutes depending how you like them
Creamers, about 22 minutes.

[Dave Smith]

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?

We had salmon fillets grilled in the gas BBQ. They were excellent. On
the side was steamed broccoli, a salad and a whole grain dinner roll.

[ItsJoanNotJoAnn]

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I smoked a pork shoulder, so I had pulled pork, plenty leftover, too.

[Bruce]

Post by ItsJoanNotJoAnn

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I smoked a pork shoulder, so I had pulled pork

Are you going to see a chiropractor?

[jmcquown]

Post by ItsJoanNotJoAnn

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I smoked a pork shoulder, so I had pulled pork, plenty leftover, too.

Wow, a pork shoulder (butt) is rather large. No doubt you will have
leftovers. Enjoy!

Jill

[Dave Smith]

Post by ItsJoanNotJoAnn

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I smoked a pork shoulder, so I had pulled pork, plenty leftover, too.

Wow, a pork shoulder (butt) is rather large.  No doubt you will have
leftovers.  Enjoy!

Based on the number of butts I have turned into pulled pork and the
amount of leftover pulled pork I have thrown out I decided it is not
worth cooking one. Because of the high fat and high salt it is
something I can only eat once in a while. Because it is shredded, it
doesn't keep all that well in the freezer. However, the Italian butcher
I go to sells pulled pork. It's all cooked, shredded and ready to go.
It works out to be cheaper for me to get it that way and the it's good.

[ItsJoanNotJoAnn]

Post by Dave Smith
Based on the number of butts I have turned into pulled pork and the
amount of leftover pulled pork I have thrown out I decided it is not
worth cooking one. Because of the high fat and high salt it is
something I can only eat once in a while. Because it is shredded, it
doesn't keep all that well in the freezer. However, the Italian butcher
I go to sells pulled pork. It's all cooked, shredded and ready to go.
It works out to be cheaper for me to get it that way and the it's good.

I really scour the pork that is offered when I buy a butt to
try to get one that is not too fatty. I've seen some sales
that make me just walk away as the fat to lean ratio can be
70/30. The fat is needed to help the meat stay moist while
smoking, but I've also have no trouble trimming the fat cap
if I feel it's just too thick.

High salt content?? My homemade rub is not that high in
sodium especially compared to the other spices that go into
making a rub.

I vacuum seal leftover meat, and it keeps quite well and tastes
great when thawed, too.

[Carol]

Post by ItsJoanNotJoAnn

Post by Dave Smith
Based on the number of butts I have turned into pulled pork and the
amount of leftover pulled pork I have thrown out I decided it is not
worth cooking one. Because of the high fat and high salt it is
something I can only eat once in a while. Because it is shredded, it
doesn't keep all that well in the freezer. However, the Italian
butcher I go to sells pulled pork. It's all cooked, shredded and
ready to go. It works out to be cheaper for me to get it that way
and the it's good.

I really scour the pork that is offered when I buy a butt to
try to get one that is not too fatty. I've seen some sales
that make me just walk away as the fat to lean ratio can be
70/30. The fat is needed to help the meat stay moist while
smoking, but I've also have no trouble trimming the fat cap
if I feel it's just too thick.
High salt content?? My homemade rub is not that high in
sodium especially compared to the other spices that go into
making a rub.
I vacuum seal leftover meat, and it keeps quite well and tastes
great when thawed, too.

I don't even use a rub. Just dump in crockpot and let it do it's thing.

[Carol]

Post by Dave Smith

Post by ItsJoanNotJoAnn

I have a 1/4 lb. ground chuck burger.  I salted it and let it
set for a bit.  I'll be cooking this in the very small cast
iron skillet I reserve for cooking burgers & small steaks such
as filet minon.  Medium high heat, get a nice sear, flip the
burger, then turn down the heat and drain off the fat.  Further
season with a little ground pepper and garlic powder.  And a
pat of butter.  Add a good splash of Worcestershire sauce. 
Cook to just under medium-rare.  Top with cheese and (in this
case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it
with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my
burgers with salty potato chips.  It may seem an oddity but
I've been doing this for years.  I like the added crunch and
taste.  No need to have fries on the side. ;)
Anything cooking at your house tonight?
Jill

I smoked a pork shoulder, so I had pulled pork, plenty leftover, too.

Wow, a pork shoulder (butt) is rather large.  No doubt you will
have leftovers.  Enjoy!

Based on the number of butts I have turned into pulled pork and the
amount of leftover pulled pork I have thrown out I decided it is not
worth cooking one. Because of the high fat and high salt it is
something I can only eat once in a while. Because it is shredded, it
doesn't keep all that well in the freezer. However, the Italian
butcher I go to sells pulled pork. It's all cooked, shredded and
ready to go. It works out to be cheaper for me to get it that way and
the it's good.

You might be freezing it wrong or spicing it pre-shredding making it
salty.

I vacuum seal it in quality bags (unseasoned, shredded) and have no
problems at all, up to 2 years.

[ItsJoanNotJoAnn]

Post by jmcquown

Post by ItsJoanNotJoAnn
I smoked a pork shoulder, so I had pulled pork, plenty leftover, too.

Wow, a pork shoulder (butt) is rather large. No doubt you will have
leftovers. Enjoy!
Jill

Yes, it yielded a lot of meat even after removing the fat
cap and that triangular shoulder bone. I do make generous
sandwiches, but the meat can also be frozen.

[Carol]

Post by jmcquown

Post by ItsJoanNotJoAnn

I have a 1/4 lb. ground chuck burger.  I salted it and let it set
for a bit.  I'll be cooking this in the very small cast iron
skillet I reserve for cooking burgers & small steaks such as
filet minon.  Medium high heat, get a nice sear, flip the burger,
then turn down the heat and drain off the fat.  Further season
with a little ground pepper and garlic powder.  And a pat of
butter.  Add a good splash of Worcestershire sauce.  Cook to just
under medium-rare.  Top with cheese and (in this case, Swiss) and
heat until the cheese is nicely melted. Meanwhile, toast a
hamburger bun in the toaster and spread it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my
burgers with salty potato chips.  It may seem an oddity but I've
been doing this for years.  I like the added crunch and taste. 
No need to have fries on the side. ;)
Anything cooking at your house tonight?
Jill

I smoked a pork shoulder, so I had pulled pork, plenty leftover, too.

Wow, a pork shoulder (butt) is rather large. No doubt you will have
leftovers. Enjoy!
Jill

Cuckle, shoulders are bigger than butt but more bone and waste parts so
overall, about the same on usable yield. Size seems to vary by area a
bit but I've not heard of a butt under 5lbs and 8-10lbs is more common
here.

[dsi1]

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.

https://photos.app.goo.gl/X317yTP16S4cQQLa7

Loading Image...

[D]

Post by dsi1

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!

What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

[dsi1]

Post by D

Post by dsi1

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.

Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.

[Delbert Tourbillon]

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers
with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on
the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Next stop in the future (9 years ago) - mag lev sushi!

[D]

Post by Delbert Tourbillon

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Next stop in the future (9 years ago) - mag lev sushi!
http://youtu.be/d3BB-Upw9tU
http://youtu.be/mI0rHixRkDE

You should work in business development! Can you imagine the enormous
success of the maglev sushi restaurants in japan today, and tomorrow the
world!

[Delbert Tourbillon]

Post by D

Post by Delbert Tourbillon

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my
burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries
on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Next stop in the future (9 years ago) - mag lev sushi!
http://youtu.be/d3BB-Upw9tU
http://youtu.be/mI0rHixRkDE

You should work in business development! Can you imagine the enormous
success of the maglev sushi restaurants in japan today, and tomorrow the
world!

Applied to sporting stadiums this could end all the knee-jostling and
turning in ones seat.

[D]

Post by D

Post by Delbert Tourbillon

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Next stop in the future (9 years ago) - mag lev sushi!
http://youtu.be/d3BB-Upw9tU
http://youtu.be/mI0rHixRkDE

You should work in business development! Can you imagine the enormous
success of the maglev sushi restaurants in japan today, and tomorrow the
world!

Applied to sporting stadiums this could end all the knee-jostling and turning
in ones seat.

See... you're already at it! You should hasten to get a patent on the
idea, and before you'll know it you will be living the american dream! =D

[Dave Smith]

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers
with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on
the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Interesting. I have to ask about tipping. From your account, you use
your own cell phone to order. The food is delivered by a mechanical
gizmo. No humans have been involved in the process of ordering and
serving, the type of service for which a tip is given. When you got the
bill and paid was there an option to tip? What would you be tipping
for? There was no service.

[Bruce]

On Sat, 24 Aug 2024 17:32:31 -0400, Dave Smith

Post by Dave Smith

Post by dsi1
The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Interesting. I have to ask about tipping. From your account, you use
your own cell phone to order. The food is delivered by a mechanical
gizmo. No humans have been involved in the process of ordering and
serving, the type of service for which a tip is given. When you got the
bill and paid was there an option to tip? What would you be tipping
for? There was no service.

Tippical.

[Hank Rogers]

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers
with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on
the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Interesting.   I have to ask about tipping. From your account, you use your
own cell phone to order. The food is delivered by a mechanical gizmo. No
humans have been involved in the process of ordering and serving, the type
of service for which a tip is given.  When you got the bill and paid was
there an option to tip?  What would you be tipping for? There was no service.

Soon, Uncle Tojo will be able to get a blow job from a robotic geisha girl
with electronic ticklers installed in her mouth.

It'll be all the rage on da asian rock.

[jmcquown]

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers
with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries
on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. (snip)
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Interesting.   I have to ask about tipping. From your account, you use
your own cell phone to order. The food is delivered by a mechanical
gizmo. No humans have been involved in the process of ordering and
serving, the type of service for which a tip is given.  When you got the
bill and paid was there an option to tip?  What would you be tipping
for? There was no service.

I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Jill

[Hank Rogers]

Post by jmcquown

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with
cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers
with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries
on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. (snip)
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Interesting.   I have to ask about tipping. From your account, you use
your own cell phone to order. The food is delivered by a mechanical
gizmo. No humans have been involved in the process of ordering and
serving, the type of service for which a tip is given.  When you got the
bill and paid was there an option to tip?  What would you be tipping
for? There was no service.

I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk.  I do wonder
at the glee (my inference) in replacing humans with robots in the equation
of serving food.  Sure, the little train thing delivering the food looks
nifty but it is also putting people out of work.
Jill

I think your Majesty should ban this sort of price gouging. Everyone would
stand behind your Highness.

[Cindy Hamilton]

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

[D]

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

And do note that every time this complaint has been made, you can fast
forward 50 years, and not only has the population of the planet increase,
the people will have found new jobs.

I really don't get the fear of AI. Weavers gone, ice carriers gone,
milkmen gone, and all happily redeployed, over time, in much more
productive and beneficial jobs.

[Mike Duffy]

Post by D

Post by Cindy Hamilton
Every technological improvement puts people out of work.

I really don't get the fear of AI. Weavers gone, ice carriers gone,
milkmen gone, and all happily redeployed, over time, in much more
productive and beneficial jobs.

And with current info-tech, we no longer need
others to carry our desires to the law-makers.

Thus, we should be able to eliminate the
'middle-people' in the political process.

The only problem is the affectation we
have with secret ballots. If voting were
completely tranparent, crypto could
easily ensure proper vote counting.

[gm]

Post by Mike Duffy

Post by D

Post by Cindy Hamilton
Every technological improvement puts people out of work.

I really don't get the fear of AI. Weavers gone, ice carriers gone,
milkmen gone, and all happily redeployed, over time, in much more
productive and beneficial jobs.

And with current info-tech, we no longer need
others to carry our desires to the law-makers.
Thus, we should be able to eliminate the
'middle-people' in the political process.
The only problem is the affectation we
have with secret ballots. If voting were
completely tranparent, crypto could
easily ensure proper vote counting.

In my perfect "GM World" only white male property owners would be
allowed to vote - *precisely* what our US Founding Fathers *intended*...

Women would not only be disallowed suffrage, but they would not be
allowed to own property or other "financial instruments"...

Women would only be able to pursue higher education or work with the
permission of their men folk...


All this would solve a LOT of our current societal problems...

--
GM

[D]

Post by gm

Post by Mike Duffy

Post by D

Post by Cindy Hamilton
Every technological improvement puts people out of work.

I really don't get the fear of AI. Weavers gone, ice carriers gone,
milkmen gone, and all happily redeployed, over time, in much more
productive and beneficial jobs.

And with current info-tech, we no longer need
others to carry our desires to the law-makers.
Thus, we should be able to eliminate the
'middle-people' in the political process.
The only problem is the affectation we
have with secret ballots. If voting were
completely tranparent, crypto could
easily ensure proper vote counting.

In my perfect "GM World" only white male property owners would be
allowed to vote - *precisely* what our US Founding Fathers *intended*...
Women would not only be disallowed suffrage, but they would not be
allowed to own property or other "financial instruments"...
Women would only be able to pursue higher education or work with the
permission of their men folk...
All this would solve a LOT of our current societal problems...
--
GM

You could very well hav a point here! I'm sure this is vigorously debated
in the current US election! =)

[Hank Rogers]

Post by gm

Post by Mike Duffy

Post by D

Post by Cindy Hamilton
Every technological improvement puts people out of work.

I really don't get the fear of AI. Weavers gone, ice carriers gone,
milkmen gone, and all happily redeployed, over time, in much more
productive and beneficial jobs.

And with current info-tech, we no longer need
others to carry our desires to the law-makers.
Thus, we should be able to eliminate the
'middle-people' in the political process.
The only problem is the affectation we
have with secret ballots. If voting were
completely tranparent, crypto could
easily ensure proper vote counting.

In my perfect "GM World" only white male property owners would be
allowed to vote - *precisely* what our US Founding Fathers *intended*...
Women would not only  be disallowed suffrage, but they would not be
allowed to own property or other "financial instruments"...
Women would only be able to pursue higher education or work with the
permission of their men folk...
GM

Would they have to be circumcised and wear burqas?

[gm]

Post by Hank Rogers

Post by gm

Post by Mike Duffy

Post by D

Post by Cindy Hamilton
Every technological improvement puts people out of work.

I really don't get the fear of AI. Weavers gone, ice carriers gone,
milkmen gone, and all happily redeployed, over time, in much more
productive and beneficial jobs.

And with current info-tech, we no longer need
others to carry our desires to the law-makers.
Thus, we should be able to eliminate the
'middle-people' in the political process.
The only problem is the affectation we
have with secret ballots. If voting were
completely tranparent, crypto could
easily ensure proper vote counting.

In my perfect "GM World" only white male property owners would be
allowed to vote - *precisely* what our US Founding Fathers *intended*...
Women would not only  be disallowed suffrage, but they would not be
allowed to own property or other "financial instruments"...
Women would only be able to pursue higher education or work with the
permission of their men folk...
GM

Would they have to be circumcised and wear burqas?

Natcherly on the circumcision... as for dress, it would be "plain and
modest"... think how gals were garbed c. 1800...

I'd also bring back punishments for "scolds", such as "ducking stools""

https://en.wikipedia.org/wiki/Ducking_stool

"Ducking stools or cucking stools were chairs formerly used for
punishment of disorderly women or scolds...

The ducking-stool was a strongly-made wooden armchair (the surviving
specimens are of oak) in which the offender was seated, an iron band
being placed around them so that they should not fall out during their
immersion...

This was pushed into the pond and then the shafts released, thus tipping
the chair up backwards. Sometimes the punishment proved fatal and the
subject died..."


And this I'd make available for Widder Jill:

https://en.wikipedia.org/wiki/Scold%27s_bridle

"A scold's bridle, sometimes called a witch's bridle, a gossip's bridle,
a brank's bridle, or simply branks, was an instrument of punishment, as
a form of public humiliation...

It was an iron muzzle in an iron framework that enclosed the head
(although some bridles were masks that depicted suffering). A bridle-bit
(or curb-plate), about 5 cm × 2.5 cm (2 in × 1 in) in size, was slid
into the mouth and pressed down on top of the tongue, often with a spike
on the tongue, as a compress...

It functioned to silence the wearer from speaking entirely, to prevent
the women from nagging. The scold's bridle was used on women...

This prevented speaking and resulted in many unpleasant side effects for
the wearer, including excessive salivation and fatigue in the mouth...
any movement of the mouth would result in laceration of the tongue...

For extra humiliation, a bell could also be attached to draw in crowds.
The wearer was then led around town by a leash...

First recorded in Scotland in 1567, this was also used in England and
its colonies... this punishment was inflicted on women considered to be
rude, nags, common scolds, or drunken..."

:-D

--
GM

[jmcquown]

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

Jill

[Cindy Hamilton]

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement. I don't get anything
out of interacting with waiters.

[Dave Smith]

Post by Cindy Hamilton

Post by jmcquown
I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement. I don't get anything
out of interacting with waiters.

Sometimes it is handy to have a server to explain what things are and to
let you know that their kitchen prepares that is especially good. When I
go to ethnic restaurants there are likely things I don't know about.

I hate to see humans being replaced with machines. I can understand
that machines work cheap and they don't get any benefits. OTOH, they
also don't pay any taxes. It seems fair to me that if employees have to
pay income tax it is only fair that robots should too.

[Ed P]

Post by Dave Smith

Post by Cindy Hamilton

Post by jmcquown
I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement.  I don't get anything
out of interacting with waiters.

Sometimes it is handy to have a server to explain what things are and to
let you know that their kitchen prepares that is especially good. When I
go to ethnic restaurants there are likely things I don't know about.
I hate to see humans being replaced with machines.  I can understand
that machines work cheap and they don't get any benefits. OTOH, they
also don't pay any taxes. It seems fair to me that if employees have to
pay income tax it is only fair that robots should too.

Depends on the situation. Some things may be better explained,
especially some ethnic foods.

I want to know how the 11 herbs and spices were blended before added to
the coating on my chicken.

[jmcquown]

Post by Dave Smith

Post by Cindy Hamilton

Post by jmcquown
I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement.  I don't get anything
out of interacting with waiters.

Sometimes it is handy to have a server to explain what things are and
to let you know that their kitchen prepares that is especially good.
When I go to ethnic restaurants there are likely things I don't know
about.
I hate to see humans being replaced with machines.  I can understand
that machines work cheap and they don't get any benefits. OTOH, they
also don't pay any taxes. It seems fair to me that if employees have
to pay income tax it is only fair that robots should too.

Depends on the situation.  Some things may be better explained,
especially some ethnic foods.

True.

I want to know how the 11 herbs and spices were blended before added to
the coating on my chicken.

Obviously there *are* actual people preparing the food before they put
it on the little train and send it out to the table. I'm not sure what
one would do if the order received was incorrect. Is there an "OOPS,
that's not what I ordered" button where the little train comes back and
picks it up and takes it back to the kitchen? It sounds terribly silly
to me.

Jill

[songbird]

jmcquown wrote:
...

Post by jmcquown
Obviously there *are* actual people preparing the food before they put
it on the little train and send it out to the table. I'm not sure what
one would do if the order received was incorrect. Is there an "OOPS,
that's not what I ordered" button where the little train comes back and
picks it up and takes it back to the kitchen? It sounds terribly silly
to me.

they have fairly high-tech ordering too which means you
are selecting items from a menu and that is what you would
get. if you mess up the ordering then it's on you.

"Option A, B or C?" Presses D. "There is no D. Try
again..." you can press D until you starve to death or
the place closes for the evening.


songbird

[jmcquown]

Post by songbird
...

Post by jmcquown
Obviously there *are* actual people preparing the food before they put
it on the little train and send it out to the table. I'm not sure what
one would do if the order received was incorrect. Is there an "OOPS,
that's not what I ordered" button where the little train comes back and
picks it up and takes it back to the kitchen? It sounds terribly silly
to me.

they have fairly high-tech ordering too which means you
are selecting items from a menu and that is what you would
get. if you mess up the ordering then it's on you.
"Option A, B or C?" Presses D. "There is no D. Try
again..." you can press D until you starve to death or
the place closes for the evening.
songbird

Do you really believe if you select option A there is no way you might
receive option C by mistake? How long do you plan to sit there trying
to figure out how to send it back via the tablet and wait for the little
train to take care of that for you?

Jill

[dsi1]

Post by songbird
....

Post by jmcquown
Obviously there *are* actual people preparing the food before they put
it on the little train and send it out to the table. I'm not sure what
one would do if the order received was incorrect. Is there an "OOPS,
that's not what I ordered" button where the little train comes back and
picks it up and takes it back to the kitchen? It sounds terribly silly
to me.

they have fairly high-tech ordering too which means you
are selecting items from a menu and that is what you would
get. if you mess up the ordering then it's on you.
"Option A, B or C?" Presses D. "There is no D. Try
again..." you can press D until you starve to death or
the place closes for the evening.
songbird

The average American 10 year old child would have no problem ordering
food on a tablet or phone. The average rfc'er would find it too
confusing. Using a phone or tablet to order stuff is way beyond their
pay grade, it seems.

[gm]

Post by dsi1

Post by songbird
....

Post by jmcquown
Obviously there *are* actual people preparing the food before they put
it on the little train and send it out to the table. I'm not sure what
one would do if the order received was incorrect. Is there an "OOPS,
that's not what I ordered" button where the little train comes back and
picks it up and takes it back to the kitchen? It sounds terribly silly
to me.

they have fairly high-tech ordering too which means you
are selecting items from a menu and that is what you would
get. if you mess up the ordering then it's on you.
"Option A, B or C?" Presses D. "There is no D. Try
again..." you can press D until you starve to death or
the place closes for the evening.
songbird

The average American 10 year old child would have no problem ordering
food on a tablet or phone. The average rfc'er would find it too
confusing. Using a phone or tablet to order stuff is way beyond their
pay grade, it seems.

The 1967-68 Mercury Cougar had so many great styling elements, starting
with the matching front and rear end themes...

The very first Cougar I ever saw was a 1967 model. It was drop-dead
gorgeous! It was dark green – weren’t 75% of them?

Perhaps the greatest thing of them was the tailights. When these cars
were common when I was a kid, I loved being stuck behind them at red
lights, so that I could watch the sequential taillights at work...

--
GM

[Helvetica Depot]

Post by gm

Post by dsi1

....

Post by jmcquown
Obviously there *are* actual people preparing the food before they put
it on the little train and send it out to the table.  I'm not sure what
one would do if the order received was incorrect.  Is there an "OOPS,
that's not what I ordered" button where the little train comes back and
picks it up and takes it back to the kitchen?  It sounds terribly silly
to me.

  they have fairly high-tech ordering too which means you
are selecting items from a menu and that is what you would
get.  if you mess up the ordering then it's on you.
  "Option A, B or C?"  Presses D.  "There is no D.  Try
again..."  you can press D until you starve to death or
the place closes for the evening.
  songbird

The average American 10 year old child would have no problem ordering
food on a tablet or phone. The average rfc'er would find it too
confusing. Using a phone or tablet to order stuff is way beyond their
pay grade, it seems.

The 1967-68 Mercury Cougar had so many great styling elements, starting
with the matching front and rear end themes...
The very first Cougar I ever saw was a 1967 model. It was drop-dead
gorgeous! It was dark green – weren’t 75% of them?
Perhaps the greatest thing of them was the tailights. When these cars
were common when I was a kid, I loved being stuck behind them at red
lights, so that I could watch the sequential taillights at work...
--
GM

https://www.youtube.com/shorts/mH7VqewfYxE?feature=share

https://www.youtube.com/shorts/kpRq17qa4Is?feature=share

[D]

Post by dsi1

Post by songbird
....

Post by jmcquown
Obviously there *are* actual people preparing the food before they put
it on the little train and send it out to the table. I'm not sure what
one would do if the order received was incorrect. Is there an "OOPS,
that's not what I ordered" button where the little train comes back and
picks it up and takes it back to the kitchen? It sounds terribly silly
to me.

they have fairly high-tech ordering too which means you
are selecting items from a menu and that is what you would
get. if you mess up the ordering then it's on you.
"Option A, B or C?" Presses D. "There is no D. Try
again..." you can press D until you starve to death or
the place closes for the evening.
songbird

The average American 10 year old child would have no problem ordering
food on a tablet or phone. The average rfc'er would find it too
confusing. Using a phone or tablet to order stuff is way beyond their
pay grade, it seems.

Easily solved! One of my brilliant engineers could build an ordering
gateway based on NNTP for the rfc crowd for a modest fee!

Imagine ordering your meal through your news client! Wouldn't that be one
restaurant well worth visiting? ;)

[Cindy Hamilton]

Post by Dave Smith

Post by Cindy Hamilton

Post by jmcquown
I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement. I don't get anything
out of interacting with waiters.

Sometimes it is handy to have a server to explain what things are and to
let you know that their kitchen prepares that is especially good. When I
go to ethnic restaurants there are likely things I don't know about.

Just about the only question is ever have is "what is the soup today?"
Easily answered.

Post by Dave Smith
I hate to see humans being replaced with machines. I can understand
that machines work cheap and they don't get any benefits. OTOH, they
also don't pay any taxes. It seems fair to me that if employees have to
pay income tax it is only fair that robots should too.

Those employees will pay income tax at whatever job they end up getting.

[Bruce]

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement. I don't get anything
out of interacting with waiters.

Don't you have little conversations with checkout chicks?

[Cindy Hamilton]

Post by Bruce

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement. I don't get anything
out of interacting with waiters.

Don't you have little conversations with checkout chicks?

No. Why would I? It would slow them down and I want to get out
of the grocery store as quickly as possible.

[Bruce]

Post by Cindy Hamilton

Post by Bruce

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement. I don't get anything
out of interacting with waiters.

Don't you have little conversations with checkout chicks?

No. Why would I? It would slow them down and I want to get out
of the grocery store as quickly as possible.

Same here, but the checkout chick often starts.

[jmcquown]

Post by Cindy Hamilton

Post by Bruce

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement. I don't get anything
out of interacting with waiters.

Don't you have little conversations with checkout chicks?

No. Why would I? It would slow them down and I want to get out
of the grocery store as quickly as possible.

Sheldon would but you're not Sheldon. ;) People at my grocery store
checkouts often engage in polite conversation *while* they are ringing
up my purchases but not enough to hold up the process. That's not what
this thread is about anyway. It's about restaurant food brought to the
table via a little train. I still find it an odd idea. If the computer
system f's up and you get the wrong item, how long do you have to wait
until someone sends the correct item? Computers are not infallible.
Perhaps the item was 86xd but the app was not yet updated. What then?
The idea is too gimmicky for my liking.

Jill

[gm]

Post by jmcquown

Post by Cindy Hamilton

Post by Bruce

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

If the kitchen can get the correct order out and the train can get it
to me in a timely fashion, that's an improvement. I don't get anything
out of interacting with waiters.

Don't you have little conversations with checkout chicks?

No. Why would I? It would slow them down and I want to get out
of the grocery store as quickly as possible.

Sheldon would but you're not Sheldon. ;) People at my grocery store
checkouts often engage in polite conversation *while* they are ringing
up my purchases but not enough to hold up the process. That's not what
this thread is about anyway. It's about restaurant food brought to the
table via a little train. I still find it an odd idea. If the computer
system f's up and you get the wrong item, how long do you have to wait
until someone sends the correct item? Computers are not infallible.
Perhaps the item was 86xd but the app was not yet updated. What then?
The idea is too gimmicky for my liking.
Jill

"Excuse me while I take a sleeping pill before I start listening to your
problems..."

--
Gr

[songbird]

...chatting with checkout people...

Post by jmcquown

Post by Cindy Hamilton
No. Why would I? It would slow them down and I want to get out
of the grocery store as quickly as possible.

Sheldon would but you're not Sheldon. ;) People at my grocery store
checkouts often engage in polite conversation *while* they are ringing
up my purchases but not enough to hold up the process.

we have a favorite checkout lady at our bigbox store
that is a good laugh and we have fun talking to her and
getting caught up while she's ringing things up.
yesterday we got a huge laugh out of her, they probably
heard her at the other end of the store. :) hope she
didn't get in trouble, but we've rung up so many
thousands of $ there over the years that they better not
give her crap.

Post by jmcquown
That's not what
this thread is about anyway. It's about restaurant food brought to the
table via a little train. I still find it an odd idea. If the computer
system f's up and you get the wrong item, how long do you have to wait
until someone sends the correct item? Computers are not infallible.
Perhaps the item was 86xd but the app was not yet updated. What then?
The idea is too gimmicky for my liking.

push the big red button...


songbird

[Ed P]

No.  Why would I?  It would slow them down and I want to get out
of the grocery store as quickly as possible.

Sheldon would but you're not Sheldon. ;)  People at my grocery store
checkouts often engage in polite conversation *while* they are ringing
up my purchases but not enough to hold up the process.  That's not what
this thread is about anyway.  It's about restaurant food brought to the
table via a little train.  I still find it an odd idea.  If the computer
system f's up and you get the wrong item, how long do you have to wait
until someone sends the correct item?  Computers are not infallible.
Perhaps the item was 86xd but the app was not yet updated.  What then?
The idea is too gimmicky for my liking.
Jill

How direct are the train tracks? I don't want my food cruising around
where others can contaminate it as it passes by.

I've heard of some places with robots that deliver to your table. That
would work, but I still prefer the server place the dish on the table.
Fast food? OK, but not a normal place.

[D]

No.  Why would I?  It would slow them down and I want to get out
of the grocery store as quickly as possible.

Sheldon would but you're not Sheldon. ;)  People at my grocery store
checkouts often engage in polite conversation *while* they are ringing up
my purchases but not enough to hold up the process.  That's not what this
thread is about anyway.  It's about restaurant food brought to the table
via a little train.  I still find it an odd idea.  If the computer system
f's up and you get the wrong item, how long do you have to wait until
someone sends the correct item?  Computers are not infallible. Perhaps the
item was 86xd but the app was not yet updated.  What then? The idea is too
gimmicky for my liking.
Jill

How direct are the train tracks? I don't want my food cruising around where
others can contaminate it as it passes by.
I've heard of some places with robots that deliver to your table. That would
work, but I still prefer the server place the dish on the table. Fast food?
OK, but not a normal place.

You would be able to buy direct express tickets for your food in case you
don't want it to travel with the food for the common people. ;)

[Bruce]

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

It's fun for children and Asians can be very childish.

[Delbert Tourbillon]

Post by Bruce

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
I'm not sure where tipping would come into play, although of course I've
heard of people being asked on the electronic checkout system to *tip* a
machine for dispensing a bottle of water at an airport kiosk. I do
wonder at the glee (my inference) in replacing humans with robots in the
equation of serving food. Sure, the little train thing delivering the
food looks nifty but it is also putting people out of work.

Every technological improvement puts people out of work. Think of
the poor wool weavers!

I'm not sure I consider getting restaurant food to your table via a
little train a "technological improvement". :)

It's fun for children and Asians can be very childish.

It's bigotry to sort by race , the ageism is expected in this matrix.

[dsi1]

Post by Dave Smith

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers
with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on
the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Interesting. I have to ask about tipping. From your account, you use
your own cell phone to order. The food is delivered by a mechanical
gizmo. No humans have been involved in the process of ordering and
serving, the type of service for which a tip is given. When you got the
bill and paid was there an option to tip? What would you be tipping
for? There was no service.

That's a good question. We didn't have much contact with the servers.
The only thing served to us was water and tea. I tipped 25% and the
total came out to $25. I usually tip 20% but I liked the symmetry of the
tip and the payment coming out to be the same number. It was an
opportunity that I couldn't pass up.

https://photos.app.goo.gl/cgYZaeuUEWj9RyDF7

[D]

Post by dsi1

Post by Dave Smith

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers
with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on
the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Interesting. I have to ask about tipping. From your account, you use
your own cell phone to order. The food is delivered by a mechanical
gizmo. No humans have been involved in the process of ordering and
serving, the type of service for which a tip is given. When you got the
bill and paid was there an option to tip? What would you be tipping
for? There was no service.

That's a good question. We didn't have much contact with the servers.
The only thing served to us was water and tea. I tipped 25% and the
total came out to $25. I usually tip 20% but I liked the symmetry of the
tip and the payment coming out to be the same number. It was an
opportunity that I couldn't pass up.
https://photos.app.goo.gl/cgYZaeuUEWj9RyDF7

25%!?!? That's ridiculous! Did they perform free sexual services? On a
more serious note, is 25% normal in the US? My regular euro-tip is between
0% and 5%.

[D]

Post by dsi1

Post by D

Post by dsi1

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Ahh... got it! Thank you for the explanation. I've tried one or two of the
classic conveyor belt sushi places, but the taste was definitely not
exceptional.

I'm waiting for the first automated mainstream restaurant. Surely it
cannot be that far away. All technology exists, it should be a simple
exercise to integrate it all.

[Mike Duffy]

Post by D
I'm waiting for the first automated mainstream restaurant.

I cannot see how that would be more entertaining than the
place where they catapult the chicken from the kitchen to
your table where the server catches it in on a trident
while riding a unicycle.

[jmcquown]

Post by Mike Duffy

Post by D
I'm waiting for the first automated mainstream restaurant.

I cannot see how that would be more entertaining than the
place where they catapult the chicken from the kitchen to
your table where the server catches it in on a trident
while riding a unicycle.

I'm afraid sushi might fall apart if someone tried that.

How about the Automat?

https://tinyurl.com/3fjkh9up

Jill

[D]

Post by Mike Duffy

Post by D
I'm waiting for the first automated mainstream restaurant.

I cannot see how that would be more entertaining than the
place where they catapult the chicken from the kitchen to
your table where the server catches it in on a trident
while riding a unicycle.

You do have a point! Do note that with current robotics technology, this
could easily be automated as well! I think it's Elon-time to get this
thing off the ground!

[Mike Duffy]

Post by D
You do have a point! Do note that with current robotics
technology, this could easily be automated as well!

Are you nuts? Robots with bladed appendages have been
sufficiently covered in 'B' movies to discourage such.

Plus it would behoove us to swap the unicycle for rockets.

[D]

Post by Mike Duffy

Post by D
You do have a point! Do note that with current robotics
technology, this could easily be automated as well!

Are you nuts? Robots with bladed appendages have been
sufficiently covered in 'B' movies to discourage such.
Plus it would behoove us to swap the unicycle for rockets.

Bladed appendages are part of the fun! Haven't you seen the running man?
I'm sure we'll eventually reach that low when it comes to our
entertainment. ;)

[dsi1]

Post by D

Post by dsi1

Post by D

Post by dsi1

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Ahh... got it! Thank you for the explanation. I've tried one or two of the
classic conveyor belt sushi places, but the taste was definitely not
exceptional.
I'm waiting for the first automated mainstream restaurant. Surely it
cannot be that far away. All technology exists, it should be a simple
exercise to integrate it all.

My guess is that you'll be seeing automated restaurants soon enough.
We'll be seeing our orders being done on cell phones and the food being
served by machines. Essentially that was the bullet train sushi
experience. You'll also travel by electric plane. Perhaps you will own
an electric flying machine of your own. Is that a gas or what?

https://photos.app.goo.gl/BuchsR7qjqWufGYS7

[Bruce]

Post by dsi1
My guess is that you'll be seeing automated restaurants soon enough.
We'll be seeing our orders being done on cell phones and the food being
served by machines. Essentially that was the bullet train sushi
experience. You'll also travel by electric plane. Perhaps you will own
an electric flying machine of your own. Is that a gas or what?

Soon we'll be able to email ourselves to another country. You'll be
having a coffee in Tokyo, an alcohol-free witchetty grub cocktail in
Alice Springs or a bowl of borscht in Vladivostok. Welcome to the
future!

[Delbert Tourbillon]

Post by dsi1

Post by D

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set
for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with
cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my
burgers with
salty potato chips.  It may seem an oddity but I've been doing
this for
years.  I like the added crunch and taste.  No need to have fries
on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Ahh... got it! Thank you for the explanation. I've tried one or two of the
classic conveyor belt sushi places, but the taste was definitely not
exceptional.
I'm waiting for the first automated mainstream restaurant. Surely it
cannot be that far away. All technology exists, it should be a simple
exercise to integrate it all.

My guess is that you'll be seeing automated restaurants soon enough.
We'll be seeing our orders being done on cell phones and the food being
served by machines. Essentially that was the bullet train sushi
experience. You'll also travel by electric plane. Perhaps you will own
an electric flying machine of your own. Is that a gas or what?
https://photos.app.goo.gl/BuchsR7qjqWufGYS7

Tipping in machine oil?

[dsi1]

Post by Delbert Tourbillon

Post by dsi1

Post by D

Post by dsi1

Post by D

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set
for a
bit.  I'll be cooking this in the very small cast iron skillet I
reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with
cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my
burgers with
salty potato chips.  It may seem an oddity but I've been doing
this for
years.  I like the added crunch and taste.  No need to have fries
on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Ahh... got it! Thank you for the explanation. I've tried one or two of the
classic conveyor belt sushi places, but the taste was definitely not
exceptional.
I'm waiting for the first automated mainstream restaurant. Surely it
cannot be that far away. All technology exists, it should be a simple
exercise to integrate it all.

My guess is that you'll be seeing automated restaurants soon enough.
We'll be seeing our orders being done on cell phones and the food being
served by machines. Essentially that was the bullet train sushi
experience. You'll also travel by electric plane. Perhaps you will own
an electric flying machine of your own. Is that a gas or what?
https://photos.app.goo.gl/BuchsR7qjqWufGYS7

Tipping in machine oil?

Tips will be done in memory upgrades, of course.

[D]

Post by dsi1

Post by D

Post by dsi1

Post by D

Post by dsi1

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and
garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers with
salty potato chips. It may seem an oddity but I've been doing this for
years. I like the added crunch and taste. No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Looks good! Minimalist, just the way I like my burgers!
What is bullet train sushi restaurant? Is it a chain or has the world
developed yet another innovation I have missed?

The sushi is delivered to your table on sleds that look like trains. The
sleds are so quiet that I was puzzled by the locomotion system. Perhaps
it was linear induction motors. Yesterday we sat next to the motor
powering the sleds. It made a loud electric motor noise. The delivery
system is grabbing onto a belt driven by the motors at the ends. The
system is not using the technology of high speed trains - they are
actually driven by the same power used by old-time cable cars. It's a
letdown to be sure.
Ordering is not done using tablets - we use cell phones and the app to
place orders and pay. My guess is that in a few years, the staff will be
replaced with robots. Welcome to the future.
http://youtu.be/3sEYPbfs3WA

Ahh... got it! Thank you for the explanation. I've tried one or two of the
classic conveyor belt sushi places, but the taste was definitely not
exceptional.
I'm waiting for the first automated mainstream restaurant. Surely it
cannot be that far away. All technology exists, it should be a simple
exercise to integrate it all.

My guess is that you'll be seeing automated restaurants soon enough.
We'll be seeing our orders being done on cell phones and the food being
served by machines. Essentially that was the bullet train sushi
experience. You'll also travel by electric plane. Perhaps you will own
an electric flying machine of your own. Is that a gas or what?
https://photos.app.goo.gl/BuchsR7qjqWufGYS7

I think the first case of a robo-server should be a cute litte R2D2 unit
serving drinks. That would be awesome! Also, given todays technology,
fairly simple to create. =)

[Delbert Tourbillon]

Post by dsi1

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I ate at a bullet train sushi restaurant. What I cooked tonight was a
cheese burger for my son. I mixed some Korean beef broth powder into the
hamburger to give it a punch.
https://photos.app.goo.gl/X317yTP16S4cQQLa7
https://a.media-amazon.com/images/I/61fw+T99gXL._SX679_.jpg

Yep, that is a beauty!

You have to try the bone marrow inclusion, it's so unctuous.

[D]

I have a 1/4 lb. ground chuck burger. I salted it and let it set for a bit.
I'll be cooking this in the very small cast iron skillet I reserve for
cooking burgers & small steaks such as filet minon. Medium high heat, get a
nice sear, flip the burger, then turn down the heat and drain off the fat.
Further season with a little ground pepper and garlic powder. And a pat of
butter. Add a good splash of Worcestershire sauce. Cook to just under
medium-rare. Top with cheese and (in this case, Swiss) and heat until the
cheese is nicely melted. Meanwhile, toast a hamburger bun in the toaster and
spread it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable toppings.
Just meat, cheese & a bun. I do like topping my burgers with salty potato
chips. It may seem an oddity but I've been doing this for years. I like the
added crunch and taste. No need to have fries on the side. ;)
Anything cooking at your house tonight?
Jill

I'm on a business trip to sweden, so without the wife, yesterdays dinner
was:

3 small pieces of mustard herring.
2 small rye crisps with liverspread and Pickled cucumber.
(https://en.wikipedia.org/wiki/Crispbread)
1 tunnbröd with mustard and sausage
(https://en.wikipedia.org/wiki/Tunnbr%C3%B6d)
1 plum for dessert

All washed down with some average quality apple cider.

See... that's what the wife being in a different country gets you in form
of culinary delight! ;)

[Delbert Tourbillon]

Post by D

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for
a bit. I'll be cooking this in the very small cast iron skillet I
reserve for cooking burgers & small steaks such as filet minon.
Medium high heat, get a nice sear, flip the burger, then turn down the
heat and drain off the fat. Further season with a little ground pepper
and garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with
cheese and (in this case, Swiss) and heat until the cheese is nicely
melted. Meanwhile, toast a hamburger bun in the toaster and spread it
with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun.  I do like topping my burgers
with salty potato chips.  It may seem an oddity but I've been doing
this for years.  I like the added crunch and taste.  No need to have
fries on the side. ;)
Anything cooking at your house tonight?
Jill

I'm on a business trip to sweden, so without the wife, yesterdays dinner
3 small pieces of mustard herring. 2 small rye crisps with liverspread
and Pickled cucumber.
(https://en.wikipedia.org/wiki/Crispbread)
1 tunnbröd with mustard and sausage
(https://en.wikipedia.org/wiki/Tunnbr%C3%B6d)
1 plum for dessert
All washed down with some average quality apple cider.
See... that's what the wife being in a different country gets you in
form of culinary delight! ;)

Well it certainly beats McDonalds!

[D]

Post by Delbert Tourbillon

Post by D

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high heat,
get a nice sear, flip the burger, then turn down the heat and drain off
the fat. Further season with a little ground pepper and garlic powder. 
And a pat of butter.  Add a good splash of Worcestershire sauce.  Cook to
just under medium-rare.  Top with cheese and (in this case, Swiss) and
heat until the cheese is nicely melted. Meanwhile, toast a hamburger bun
in the toaster and spread it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable toppings.
Just meat, cheese & a bun.  I do like topping my burgers with salty potato
chips.  It may seem an oddity but I've been doing this for years.  I like
the added crunch and taste.  No need to have fries on the side. ;)
Anything cooking at your house tonight?
Jill

I'm on a business trip to sweden, so without the wife, yesterdays dinner
3 small pieces of mustard herring. 2 small rye crisps with liverspread and
Pickled cucumber.
(https://en.wikipedia.org/wiki/Crispbread)
1 tunnbröd with mustard and sausage
(https://en.wikipedia.org/wiki/Tunnbr%C3%B6d)
1 plum for dessert
All washed down with some average quality apple cider.
See... that's what the wife being in a different country gets you in form
of culinary delight! ;)

Well it certainly beats McDonalds!

It sure does! =) Those are the kind of things I can't buy when I'm home,
so always try to get it when on business trips to sweden! =)

Ok, one of my dark secrets is that I actually like Mc Donalds from time to
time. My standard order is 1 double cheese burgers and 1 regular burger.
No soft drinks, no fries, in the hope of leaving Mc Donalds fit as a
fiddle!

[Mike Duffy]

Post by D
time. My standard order is 1 double cheese
burgers and 1 regular burger.

Get 3 doubles and then shuffle & discard
surplus bread to yield 2 triple burgers.

[D]

Post by Mike Duffy

Post by D
time. My standard order is 1 double cheese
burgers and 1 regular burger.

Get 3 doubles and then shuffle & discard
surplus bread to yield 2 triple burgers.

Too much for me, but otherwise an excellent idea!

[Delbert Tourbillon]

Post by D

Post by Delbert Tourbillon

Post by D

I have a 1/4 lb. ground chuck burger.  I salted it and let it set
for a bit. I'll be cooking this in the very small cast iron skillet
I reserve for cooking burgers & small steaks such as filet minon.
Medium high heat, get a nice sear, flip the burger, then turn down
the heat and drain off the fat. Further season with a little ground
pepper and garlic powder. And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with
cheese and (in this case, Swiss) and heat until the cheese is nicely
melted. Meanwhile, toast a hamburger bun in the toaster and spread
it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun.  I do like topping my burgers
with salty potato chips.  It may seem an oddity but I've been doing
this for years.  I like the added crunch and taste.  No need to have
fries on the side. ;)
Anything cooking at your house tonight?
Jill

I'm on a business trip to sweden, so without the wife, yesterdays
3 small pieces of mustard herring. 2 small rye crisps with
liverspread and Pickled cucumber.
(https://en.wikipedia.org/wiki/Crispbread)
1 tunnbröd with mustard and sausage
(https://en.wikipedia.org/wiki/Tunnbr%C3%B6d)
1 plum for dessert
All washed down with some average quality apple cider.
See... that's what the wife being in a different country gets you in
form of culinary delight! ;)

Well it certainly beats McDonalds!

It sure does! =) Those are the kind of things I can't buy when I'm home,
so always try to get it when on business trips to sweden! =)
Ok, one of my dark secrets is that I actually like Mc Donalds from time
to time. My standard order is 1 double cheese burgers and 1 regular
burger. No soft drinks, no fries, in the hope of leaving Mc Donalds fit
as a fiddle!

I confess a craven weakness for their chemistry shop chicken nuggets
with BBQ sauce. And some how that square fish patty sammich, which looks
like play food, is an occasional hasty lunch item.

The fries always work, but not so well as when they used to be fried in
beef tallow.

[D]

Post by Delbert Tourbillon

Post by D

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and garlic
powder. And a pat of butter.  Add a good splash of Worcestershire
sauce.  Cook to just under medium-rare.  Top with cheese and (in this
case, Swiss) and heat until the cheese is nicely melted. Meanwhile,
toast a hamburger bun in the toaster and spread it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I'm on a business trip to sweden, so without the wife, yesterdays dinner
3 small pieces of mustard herring. 2 small rye crisps with liverspread
and Pickled cucumber.
(https://en.wikipedia.org/wiki/Crispbread)
1 tunnbröd with mustard and sausage
(https://en.wikipedia.org/wiki/Tunnbr%C3%B6d)
1 plum for dessert
All washed down with some average quality apple cider.
See... that's what the wife being in a different country gets you in form
of culinary delight! ;)

Well it certainly beats McDonalds!

It sure does! =) Those are the kind of things I can't buy when I'm home, so
always try to get it when on business trips to sweden! =)
Ok, one of my dark secrets is that I actually like Mc Donalds from time to
time. My standard order is 1 double cheese burgers and 1 regular burger. No
soft drinks, no fries, in the hope of leaving Mc Donalds fit as a fiddle!

I confess a craven weakness for their chemistry shop chicken nuggets with BBQ
sauce. And some how that square fish patty sammich, which looks like play
food, is an occasional hasty lunch item.
The fries always work, but not so well as when they used to be fried in beef
tallow.

Beef tallow? When was that? I went to a steak house once, and instead of
butter for the bread, they served lard, and the fries were fried in beef
tallow as well. Very nice!

[Delbert Tourbillon]

Post by D

Post by Delbert Tourbillon

Post by D

Post by Delbert Tourbillon

Post by D

I have a 1/4 lb. ground chuck burger.  I salted it and let it set
for a bit. I'll be cooking this in the very small cast iron
skillet I reserve for cooking burgers & small steaks such as filet
minon.  Medium high heat, get a nice sear, flip the burger, then
turn down the heat and drain off the fat. Further season with a
little ground pepper and garlic powder. And a pat of butter.  Add
a good splash of Worcestershire sauce.  Cook to just under
medium-rare.  Top with cheese and (in this case, Swiss) and heat
until the cheese is nicely melted. Meanwhile, toast a hamburger
bun in the toaster and spread it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun.  I do like topping my burgers
with salty potato chips.  It may seem an oddity but I've been
doing this for years.  I like the added crunch and taste.  No need
to have fries on the side. ;)
Anything cooking at your house tonight?
Jill

I'm on a business trip to sweden, so without the wife, yesterdays
3 small pieces of mustard herring. 2 small rye crisps with
liverspread and Pickled cucumber.
(https://en.wikipedia.org/wiki/Crispbread)
1 tunnbröd with mustard and sausage
(https://en.wikipedia.org/wiki/Tunnbr%C3%B6d)
1 plum for dessert
All washed down with some average quality apple cider.
See... that's what the wife being in a different country gets you
in form of culinary delight! ;)

Well it certainly beats McDonalds!

It sure does! =) Those are the kind of things I can't buy when I'm
home, so always try to get it when on business trips to sweden! =)
Ok, one of my dark secrets is that I actually like Mc Donalds from
time to time. My standard order is 1 double cheese burgers and 1
regular burger. No soft drinks, no fries, in the hope of leaving Mc
Donalds fit as a fiddle!

I confess a craven weakness for their chemistry shop chicken nuggets
with BBQ sauce. And some how that square fish patty sammich, which
looks like play food, is an occasional hasty lunch item.
The fries always work, but not so well as when they used to be fried
in beef tallow.

Beef tallow? When was that? I went to a steak house once, and instead of
butter for the bread, they served lard, and the fries were fried in beef
tallow as well. Very nice!

It was a staple from the origination of McDs in the 1950s right up ti 1990.

But then some rich elite with high cholesterol had to go all food nazi
on us:

https://www.news.com.au/lifestyle/food/restaurants-bars/mcdonalds-changed-its-french-fries-recipe-but-its-no-healthier-for-you/news-story/525e00e20a6a1e125c4dded9af60eb24

It’s all thanks to a man by the name of Phil Sokolof, an American
crusader whose heart attack in 1966 “turned him into a national
evangelist of a low-cholesterol diet,” according to The New York Times.

After a heart attack at 43, Mr Sokolof switched gears on nutrition.

“I was a student in the greasy hamburger school of nutrition for my
first 43 years,’’ Mr. Sokolof wrote in 1991.

Over the years, the businessman spent $3 million of his own money
financing newspaper ads condemning fast food chains like McDonald’s for
poisoning America and beyond. He founded the National Heart Savers
Association in 1985 and convinced McDonald’s to produce a low-fat,
low-cholesterol hamburger in 1991.

“I can’t say we’re going to tear down the golden arches by the year
2000,” Mr. Sokolof told The New York Times in 1990, “but I am confident
that by the year 2000 they are going to be serving more healthful food.”

At the time, McDonald’s was cooking its French fries in beef tallow, an
animal fat.

Sokolof put out a full-page ad attacking the chain, headlined “the
poisoning of America”, accusing mcdonalds of selling fries loaded in fat.

[D]

Post by Delbert Tourbillon

Post by D
Beef tallow? When was that? I went to a steak house once, and instead of
butter for the bread, they served lard, and the fries were fried in beef
tallow as well. Very nice!

It was a staple from the origination of McDs in the 1950s right up ti 1990.

Makes one wish one could compare the happy meals from childhood with the
taste today. Somehow I think that the burgers from my childhood would
taste a lot better.

Post by Delbert Tourbillon
https://www.news.com.au/lifestyle/food/restaurants-bars/mcdonalds-changed-its-french-fries-recipe-but-its-no-healthier-for-you/news-story/525e00e20a6a1e125c4dded9af60eb24
It’s all thanks to a man by the name of Phil Sokolof, an American crusader
whose heart attack in 1966 “turned him into a national evangelist of a
low-cholesterol diet,” according to The New York Times.

Jesus Christ, what a traitor! Are you sure his name wasn't Karen
Sokolof?

Post by Delbert Tourbillon
After a heart attack at 43, Mr Sokolof switched gears on nutrition.

...(story about the hate of man for man follows)...

Post by Delbert Tourbillon
Sokolof put out a full-page ad attacking the chain, headlined “the poisoning
of America”, accusing mcdonalds of selling fries loaded in fat.

I'm glad he was not able to destroy Mc Donalds! At least we can comfort
ourselves with that! =)

If those people are given too much power, Mc Donalds would serve only
vegan burgers and other abominable things. =/

[Delbert Tourbillon]

Post by D

Post by Delbert Tourbillon

Post by D
Beef tallow? When was that? I went to a steak house once, and instead
of butter for the bread, they served lard, and the fries were fried
in beef tallow as well. Very nice!

It was a staple from the origination of McDs in the 1950s right up ti 1990.

Makes one wish one could compare the happy meals from childhood with the
taste today. Somehow I think that the burgers from my childhood would
taste a lot better.

Post by Delbert Tourbillon
https://www.news.com.au/lifestyle/food/restaurants-bars/mcdonalds-changed-its-french-fries-recipe-but-its-no-healthier-for-you/news-story/525e00e20a6a1e125c4dded9af60eb24
It’s all thanks to a man by the name of Phil Sokolof, an American
crusader whose heart attack in 1966 “turned him into a national
evangelist of a low-cholesterol diet,” according to The New York Times.

Jesus Christ, what a traitor! Are you sure his name wasn't Karen
Sokolof?

Post by Delbert Tourbillon
After a heart attack at 43, Mr Sokolof switched gears on nutrition.

...(story about the hate of man for man follows)...

Post by Delbert Tourbillon
Sokolof put out a full-page ad attacking the chain, headlined “the
poisoning of America”, accusing mcdonalds of selling fries loaded in fat.

I'm glad he was not able to destroy Mc Donalds! At least we can comfort
ourselves with that! =)
If those people are given too much power, Mc Donalds would serve only
vegan burgers and other abominable things. =/

This will really confound you.

I used to enjoy their McLean Deluxe burger, the one made with seaweed!

I do not know how but they got the moisture and beef flavor right.

Maybe it was just that it was so much thicker than their standard patty.

Lord. I said it...and I even tried that estrogen burger at BK, twas OK...

[D]

Post by Delbert Tourbillon

Post by D

Post by Delbert Tourbillon

Post by D
Beef tallow? When was that? I went to a steak house once, and instead of
butter for the bread, they served lard, and the fries were fried in beef
tallow as well. Very nice!

It was a staple from the origination of McDs in the 1950s right up ti 1990.

Makes one wish one could compare the happy meals from childhood with the
taste today. Somehow I think that the burgers from my childhood would
taste a lot better.

Post by Delbert Tourbillon
https://www.news.com.au/lifestyle/food/restaurants-bars/mcdonalds-changed-its-french-fries-recipe-but-its-no-healthier-for-you/news-story/525e00e20a6a1e125c4dded9af60eb24
It’s all thanks to a man by the name of Phil Sokolof, an American crusader
whose heart attack in 1966 “turned him into a national evangelist of a
low-cholesterol diet,” according to The New York Times.

Jesus Christ, what a traitor! Are you sure his name wasn't Karen
Sokolof?

Post by Delbert Tourbillon
After a heart attack at 43, Mr Sokolof switched gears on nutrition.

...(story about the hate of man for man follows)...

Post by Delbert Tourbillon
Sokolof put out a full-page ad attacking the chain, headlined “the
poisoning of America”, accusing mcdonalds of selling fries loaded in fat.

I'm glad he was not able to destroy Mc Donalds! At least we can comfort
ourselves with that! =)
If those people are given too much power, Mc Donalds would serve only
vegan burgers and other abominable things. =/

This will really confound you.
I used to enjoy their McLean Deluxe burger, the one made with seaweed!

=O !?

Post by Delbert Tourbillon
I do not know how but they got the moisture and beef flavor right.
http://youtu.be/j25xY6-OpyQ
Maybe it was just that it was so much thicker than their standard patty.
Lord. I said it...and I even tried that estrogen burger at BK, twas OK...

Never tried any vegan burgers myself. But if Mc Donalds were so successful
with it, they should start their own artificial meat company. Plenty of
expensive options to compete with!

[Delbert Tourbillon]

Post by D

Post by Delbert Tourbillon

Post by D

Post by Delbert Tourbillon

Post by D
Beef tallow? When was that? I went to a steak house once, and
instead of butter for the bread, they served lard, and the fries
were fried in beef tallow as well. Very nice!

It was a staple from the origination of McDs in the 1950s right up ti 1990.

Makes one wish one could compare the happy meals from childhood with the
taste today. Somehow I think that the burgers from my childhood would
taste a lot better.

Post by Delbert Tourbillon
https://www.news.com.au/lifestyle/food/restaurants-bars/mcdonalds-changed-its-french-fries-recipe-but-its-no-healthier-for-you/news-story/525e00e20a6a1e125c4dded9af60eb24
It’s all thanks to a man by the name of Phil Sokolof, an American
crusader whose heart attack in 1966 “turned him into a national
evangelist of a low-cholesterol diet,” according to The New York Times.

Jesus Christ, what a traitor! Are you sure his name wasn't Karen
Sokolof?

Post by Delbert Tourbillon
After a heart attack at 43, Mr Sokolof switched gears on nutrition.

...(story about the hate of man for man follows)...

Post by Delbert Tourbillon
Sokolof put out a full-page ad attacking the chain, headlined “the
poisoning of America”, accusing mcdonalds of selling fries loaded in fat.

I'm glad he was not able to destroy Mc Donalds! At least we can comfort
ourselves with that! =)
If those people are given too much power, Mc Donalds would serve only
vegan burgers and other abominable things. =/

This will really confound you.
I used to enjoy their McLean Deluxe burger, the one made with seaweed!

=O !?

Post by Delbert Tourbillon
I do not know how but they got the moisture and beef flavor right.
http://youtu.be/j25xY6-OpyQ
Maybe it was just that it was so much thicker than their standard patty.
Lord. I said it...and I even tried that estrogen burger at BK, twas OK...

Never tried any vegan burgers myself. But if Mc Donalds were so
successful with it, they should start their own artificial meat company.
Plenty of expensive options to compete with!

No doubt.

It was a commercial failure, but it wasn't for lack of taste.

The BK "Impossible" meat burger seems to take on the same flame grilled
taste as their meat offerings. I have no need to consumer one, but
should I ever desire a less manly hormonal status it's interesting to
know that corrupted food science is their to grow me a nice set of man
boobs, lol!

[D]

Post by Delbert Tourbillon

Post by D

Post by Delbert Tourbillon

Post by D

Post by Delbert Tourbillon

Post by D
Beef tallow? When was that? I went to a steak house once, and instead
of butter for the bread, they served lard, and the fries were fried in
beef tallow as well. Very nice!

It was a staple from the origination of McDs in the 1950s right up ti 1990.

Makes one wish one could compare the happy meals from childhood with the
taste today. Somehow I think that the burgers from my childhood would
taste a lot better.

Post by Delbert Tourbillon
https://www.news.com.au/lifestyle/food/restaurants-bars/mcdonalds-changed-its-french-fries-recipe-but-its-no-healthier-for-you/news-story/525e00e20a6a1e125c4dded9af60eb24
It’s all thanks to a man by the name of Phil Sokolof, an American
crusader whose heart attack in 1966 “turned him into a national
evangelist of a low-cholesterol diet,” according to The New York Times.

Jesus Christ, what a traitor! Are you sure his name wasn't Karen
Sokolof?

Post by Delbert Tourbillon
After a heart attack at 43, Mr Sokolof switched gears on nutrition.

...(story about the hate of man for man follows)...

Post by Delbert Tourbillon
Sokolof put out a full-page ad attacking the chain, headlined “the
poisoning of America”, accusing mcdonalds of selling fries loaded in fat.

I'm glad he was not able to destroy Mc Donalds! At least we can comfort
ourselves with that! =)
If those people are given too much power, Mc Donalds would serve only
vegan burgers and other abominable things. =/

This will really confound you.
I used to enjoy their McLean Deluxe burger, the one made with seaweed!

=O !?

Post by Delbert Tourbillon
I do not know how but they got the moisture and beef flavor right.
http://youtu.be/j25xY6-OpyQ
Maybe it was just that it was so much thicker than their standard patty.
Lord. I said it...and I even tried that estrogen burger at BK, twas OK...

Never tried any vegan burgers myself. But if Mc Donalds were so successful
with it, they should start their own artificial meat company. Plenty of
expensive options to compete with!

No doubt.
It was a commercial failure, but it wasn't for lack of taste.
The BK "Impossible" meat burger seems to take on the same flame grilled taste
as their meat offerings. I have no need to consumer one, but should I ever
desire a less manly hormonal status it's interesting to know that corrupted
food science is their to grow me a nice set of man boobs, lol!

Touché! ;)

[BryanGSimmons]

Post by D

Post by Delbert Tourbillon

Post by D

I have a 1/4 lb. ground chuck burger.  I salted it and let it set
for a bit. I'll be cooking this in the very small cast iron skillet
I reserve for cooking burgers & small steaks such as filet minon.
Medium high heat, get a nice sear, flip the burger, then turn down
the heat and drain off the fat. Further season with a little ground
pepper and garlic powder. And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with
cheese and (in this case, Swiss) and heat until the cheese is nicely
melted. Meanwhile, toast a hamburger bun in the toaster and spread
it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun.  I do like topping my burgers
with salty potato chips.  It may seem an oddity but I've been doing
this for years.  I like the added crunch and taste.  No need to have
fries on the side. ;)
Anything cooking at your house tonight?
Jill

I'm on a business trip to sweden, so without the wife, yesterdays
3 small pieces of mustard herring. 2 small rye crisps with
liverspread and Pickled cucumber.
(https://en.wikipedia.org/wiki/Crispbread)
1 tunnbröd with mustard and sausage
(https://en.wikipedia.org/wiki/Tunnbr%C3%B6d)
1 plum for dessert
All washed down with some average quality apple cider.
See... that's what the wife being in a different country gets you in
form of culinary delight! ;)

Well it certainly beats McDonalds!

It sure does! =) Those are the kind of things I can't buy when I'm home,
so always try to get it when on business trips to sweden! =)
Ok, one of my dark secrets is that I actually like Mc Donalds from time
to time. My standard order is 1 double cheese burgers and 1 regular
burger. No soft drinks, no fries, in the hope of leaving Mc Donalds fit
as a fiddle!

McD's is unique. No other burgers taste like theirs. The sausage
muffins are a cheap, filling breakfast on the road. Their coffee isn't
bad in a pinch.

[Ed P]

McD's is unique.  No other burgers taste like theirs.  The sausage
muffins are a cheap, filling breakfast on the road.  Their coffee isn't
bad in a pinch.

When traveling, I often just want to get to my destination. I'm up and
on the road early. Does not matter where I am, I know what I'm getting
at McDonalds. I'm not looking for a gourmet experience, they give me
what I want: fast, sensibly priced, edible.

[Dave Smith]

McD's is unique.  No other burgers taste like theirs.  The sausage
muffins are a cheap, filling breakfast on the road.  Their coffee
isn't bad in a pinch.

When traveling, I often just want to get to my destination.  I'm up and
on the road early.  Does not matter where I am, I know what I'm getting
at McDonalds.  I'm not looking for a gourmet experience, they give me
what I want:  fast, sensibly priced, edible.

That is basically the idea behind McDs and their success. They have
standardized products that they carry in all their stores. It doesn't
matter if you are in New York, Michigan, Oregon or Texas, that
McDonalds burger is going to be the same in all of them. It may be be
for me, but a lot of people like them or at least like the idea that the
one they get 2,000 miles from home will be the same as the one they get
at home.

When I was headed to Georgia I stopped at one in Pittsburgh. We had left
home at about 4am and by the time we got to Pittsburg I was pretty
hungry. I grabbed a breakfast burrito and a coffee and my wife got some
yogurt and fruit. There were no surprises. The food was edible. I can't
say it was cheap. That burrito was pretty small.

[D]

McD's is unique.  No other burgers taste like theirs.  The sausage muffins
are a cheap, filling breakfast on the road.  Their coffee isn't bad in a
pinch.

When traveling, I often just want to get to my destination. I'm up and on
the road early. Does not matter where I am, I know what I'm getting at
McDonalds. I'm not looking for a gourmet experience, they give me what I
want: fast, sensibly priced, edible.

And, if you avoid fries and soft drinks, it's actually not that unhealthy.

[dsi1]

Post by BryanGSimmons
McD's is unique. No other burgers taste like theirs. The sausage
muffins are a cheap, filling breakfast on the road. Their coffee isn't
bad in a pinch.

I'm just so-so on McDonald's burgers. OTOH, I've eaten their burger
patty without anything else. Boy, it's delicious! I don't know what it
is about that patty - it's packed with umami.

[Helvetica Depot]

Post by dsi1

McD's is unique.  No other burgers taste like theirs.  The sausage
muffins are a cheap, filling breakfast on the road.  Their coffee isn't
bad in a pinch.

I'm just so-so on McDonald's burgers. OTOH, I've eaten their burger
patty without anything else. Boy, it's delicious! I don't know what it
is about that patty - it's packed with umami.

Ha!

Now we know where the tallow went when it left the fries.

[D]

Post by Delbert Tourbillon

Post by D

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit. I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon. Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat. Further season with a little ground pepper and garlic
powder. And a pat of butter.  Add a good splash of Worcestershire
sauce.  Cook to just under medium-rare.  Top with cheese and (in this
case, Swiss) and heat until the cheese is nicely melted. Meanwhile,
toast a hamburger bun in the toaster and spread it with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

I'm on a business trip to sweden, so without the wife, yesterdays dinner
3 small pieces of mustard herring. 2 small rye crisps with liverspread
and Pickled cucumber.
(https://en.wikipedia.org/wiki/Crispbread)
1 tunnbröd with mustard and sausage
(https://en.wikipedia.org/wiki/Tunnbr%C3%B6d)
1 plum for dessert
All washed down with some average quality apple cider.
See... that's what the wife being in a different country gets you in form
of culinary delight! ;)

Well it certainly beats McDonalds!

It sure does! =) Those are the kind of things I can't buy when I'm home, so
always try to get it when on business trips to sweden! =)
Ok, one of my dark secrets is that I actually like Mc Donalds from time to
time. My standard order is 1 double cheese burgers and 1 regular burger. No
soft drinks, no fries, in the hope of leaving Mc Donalds fit as a fiddle!

McD's is unique. No other burgers taste like theirs. The sausage muffins
are a cheap, filling breakfast on the road. Their coffee isn't bad in a
pinch.

Hmm, haven't tried their coffee in a long time, but Egg Mc Muffin was a
great breakfast when I had to drive early and far to sales meetings!

[songbird]

jmcquown wrote:
...

Post by jmcquown
Anything cooking at your house tonight?

PB&apricot preserves sandwhich on Mom's homemade
white bread. not very big, but enough. handful of
carrots, glass of water.


songbird

[Bruce]

Post by songbird
...

Post by jmcquown
Anything cooking at your house tonight?

PB&apricot preserves sandwhich on Mom's homemade
white bread. not very big, but enough. handful of
carrots, glass of water.

Party time.

[Delbert Tourbillon]

I have a 1/4 lb. ground chuck burger.  I salted it and let it set for a
bit.  I'll be cooking this in the very small cast iron skillet I reserve
for cooking burgers & small steaks such as filet minon.  Medium high
heat, get a nice sear, flip the burger, then turn down the heat and
drain off the fat.  Further season with a little ground pepper and
garlic powder.  And a pat of butter.  Add a good splash of
Worcestershire sauce.  Cook to just under medium-rare.  Top with cheese
and (in this case, Swiss) and heat until the cheese is nicely melted.
Meanwhile, toast a hamburger bun in the toaster and spread it with a
little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings.  Just meat, cheese & a bun.  I do like topping my burgers with
salty potato chips.  It may seem an oddity but I've been doing this for
years.  I like the added crunch and taste.  No need to have fries on the
side. ;)
Anything cooking at your house tonight?
Jill

+1 on technique, and the chips on top sound like a neat idea. Sort of
like what Primanti Bros. does by putting friend on their sammiches.

Loading Image...

[Leonard Blaisdell]

Post by jmcquown
Anything cooking at your house tonight?

Chicken pot pies from frozen. Tonight will be just as sad. I'm just not
sure what yet. My wife just ate a couple of hot dogs.

leo

[Hank Rogers]

Post by Leonard Blaisdell

Post by jmcquown
Anything cooking at your house tonight?

Chicken pot pies from frozen. Tonight will be just as sad. I'm just not
sure what yet. My wife just ate a couple of hot dogs.
leo

If you have to eat frozen chicken pot pies, try marie calenders. I buy the
large size and they're pretty good. Takes about an hour to cook in a
regular oven. Be sure to put a strip of tin foil around the edges, or the
crust will burn. Best I've found, and what I use when I'm by myself.

It's not a royal grade meal, but good enough for us peons.

[Carol]

Post by jmcquown
I have a 1/4 lb. ground chuck burger. I salted it and let it set for
a bit. I'll be cooking this in the very small cast iron skillet I
reserve for cooking burgers & small steaks such as filet minon.
Medium high heat, get a nice sear, flip the burger, then turn down
the heat and drain off the fat. Further season with a little ground
pepper and garlic powder. And a pat of butter. Add a good splash of
Worcestershire sauce. Cook to just under medium-rare. Top with
cheese and (in this case, Swiss) and heat until the cheese is nicely
melted. Meanwhile, toast a hamburger bun in the toaster and spread it
with a little butter.
I prefer my cheeseburgers plain; no condiments or raw vegetable
toppings. Just meat, cheese & a bun. I do like topping my burgers
with salty potato chips. It may seem an oddity but I've been doing
this for years. I like the added crunch and taste. No need to have
fries on the side. ;)
Anything cooking at your house tonight?
Jill

I'm a bit behind still but tonight is the 27th and we had air fryer
chicken bone in, skin on. I seasoned them lightly with Black River
creole blend. Sides were yellow rice (turmeric) and a mix-n-mashup
vegetable of last of the stir fry with last of the leftover Italian
flat beans.

Worked very nicely.