I agree...

[Jeßus]

https://imgur.com/gallery/m9yKbj1

[Dave Smith]

On 2022-02-03 6:03 p.m., Je�us wrote:
> https://imgur.com/gallery/m9yKbj1

LOL. So true. I don't understand the appeal of big, high burgers. Not
all of us are capable of unhinging our jaws like Guy Fieri.

[itsjoan...@webtv.net]

On Thursday, February 3, 2022 at 5:03:26 PM UTC-6, Jeßus wrote:
>
> https://imgur.com/gallery/m9yKbj1
>
I agree as well.

[Catullus]

The rednecks are agreeing on a powerful statement!

[Catullus]

We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.

[Catullus]

Ghe? Uhm, can you go into more detail? I don't get it

[Ed Pawlowski]

Seems to be a trendy thing to stack a lot of stuff on a burger. I
prefers simplicity.

[Gary]

A Burger King Whopper (or it's homemade equivalent) is a good example of
a good burger size. If you want more, just make or buy another.

[jmcquown]

On 2/3/2022 7:29 PM, Ed Pawlowski wrote:

I've seen ads on TV (don't recall which chain) for burgers that have
battered fried onion rings stacked on the burger. What's up with that?
Won't the onion rings get soggy?

I may have dreamed this one, but seems I also saw an ad for one that had
both a beef patty and a battered fried chicken breast on the same bun.
Can't make up your mind which you want? Get one of each!

Jill

[Sheldon Martin]

On Fri, 4 Feb 2022 09:05:08 -0500, jmcquown <j_mc...@comcast.net>
wrote:

>On 2/3/2022 7:29 PM, Ed Pawlowski wrote:
>> On 2/3/2022 6:11 PM, Dave Smith wrote:

>>> On 2022-02-03 6:03 p.m., Je?us wrote:
>>>> https://imgur.com/gallery/m9yKbj1
>>>
>>> LOL. So true. I don't understand the appeal of big, high burgers.  Not
>>> all of us are capable of unhinging our jaws like Guy Fieri.
>>
>> Seems to be a trendy thing to stack a lot of stuff on a burger.  I
>> prefers simplicity.
>
>I've seen ads on TV (don't recall which chain) for burgers that have
>battered fried onion rings stacked on the burger. What's up with that?
> Won't the onion rings get soggy?
>
>I may have dreamed this one, but seems I also saw an ad for one that had
>both a beef patty and a battered fried chicken breast on the same bun.
>Can't make up your mind which you want? Get one of each!
>
>Jill

I wouldn't like one of each at the same meal. Fried battered onion
rings are good but not on a burger. On a burger I like thin raw onion
slices, or a pile of caramelized onion.
For me chicken and beef eaten together is TIAD. In fact I think Surf
& Turf is a major TIAD. I'm not fond of cheeze burgers either, nor do
I like a burger with sweet pickle slices in it... I'll have my
fermented garlic dill on the side. The worst thing about a Big Mac
are those sweet pickle slices, and the mystery meat... their sesame
seeded bun could be crisper but it's not too bad, it'd be fine used
for a Nathan's Famous Chow Mein Sandwich.
https://www.newenglandhistoricalsociety.com/fall-river-famous-chow-mein-sandwich/
https://search.aol.com/aol/image;_ylt=A0geKJB0Sf1hdC8A7kZpCWVH;_ylu=Y29sbwNiZjEEcG9zAzMEdnRpZAMEc2VjA3Nj?q=nathan%27s+famous+chow+mein+sandwich&v_t=loki-keyword

[Dave Smith]

On 2022-02-04 9:05 a.m., jmcquown wrote:
> On 2/3/2022 7:29 PM, Ed Pawlowski wrote:

>> Seems to be a trendy thing to stack a lot of stuff on a burger.  I
>> prefers simplicity.
>
> I've seen ads on TV (don't recall which chain) for burgers that have
> battered fried onion rings stacked on the burger.  What's up with that?
>  Won't the onion rings get soggy?

I have seen Food TV shows where they do that. I don't get it. I like
onion rings on the side, not in the middle of a burger.

>
> I may have dreamed this one, but seems I also saw an ad for one that had
> both a beef patty and a battered fried chicken breast on the same bun.
> Can't make up your mind which you want?  Get one of each!
>

It's probably a thing somewhere. Some people love deep fried. The other
day I saw a revolting dish, a sort of deep fried croque monsieur. They
grilled a couple slices of bread, put in some cheese, pulled pork and
deep fried onion rings, then dipped it in egg and deep fried it.

[Desmond]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[jmcquown]

Oh, I haven't had a good croque monsieur in ages! I have fond memories
of going to dinner at a restaurant in Memphis that made it. NO to
adding the onion rings and using pulled pork instead of ham! Hopefully
they didn't also also add BBQ sauce to the pulled pork. Deep fried
onion rings don't belong on that sandwich.

Jill

[Desmond]

On Fri, 4 Feb 2022 11:54:21 -0500, jmcquown <j_mc...@comcast.net>
wrote:

'Croque monsieur' is gender based pigeonholing. These days that should
be 'croque personne'.

[Desmond]

[Desmond]

[Pamela]

On 23:11 3 Feb 2022, Dave Smith said:

> On 2022-02-03 6:03 p.m., Jesus wrote:
>> https://imgur.com/gallery/m9yKbj1
>
> LOL. So true. I don't understand the appeal of big, high burgers. Not
> all of us are capable of unhinging our jaws like Guy Fieri.

"Wider not taller" also applies to very thick burger patties.

I find it hard to tell when a one inch thick patty is properly cooked.

[Ed Pawlowski]

On 2/4/2022 11:06 AM, Dave Smith wrote:

Nasty as it sounds, I'd like to try a bite of it. Don't think I'd order
from the menu.

[Dave Smith]

I don't think it would taste horrible. It's just not the sort of thing
that a person should be eating.

[jmcquown]

I don't know what people *should* be eating other than food they enjoy.

I'd love to run across a restaurant that serves a good Monte Christo
Sandwich. Yes, it's dipped in egg batter and fried! I haven't had one
of those in decades but the couple of times I did at a restaurant in
Memphis, delicious! I did ask them to hold the powdered sugar (I do NOT
want a sandwich sprinkled with sugar). I'm not suggesting anyone eat
like this all the time.

Jill

[Dave Smith]

I just watched an episode of You Gotta Eat Here where they did a couple
of fancy hamburgers. One of them had the burger topped with a big thick
onion ring and then spooned some sort of meat sauce inside the onion
ring. Another one started off with the meat patty. Then they cut a
tortilla in half and cut the halves into strips about 1/8" thick, deep
fried them and put them on top of the meat.


Another weird one I have seen had French fries on top of the meat. If I
wanted fries inside a burger think I could easily to that on my own. I
don't think I have ever done that.

[Graham]

and people wonder why there is an obesity epidemic.

[Ritchie]

Sounds like children's food.

[Ritchie]

Maybe this is what their parents fed them and they don't know any
better. There's a poverty cycle, but there's probably also an obesity
cycle.

[Michael Trew]

On 2/4/2022 11:06, Dave Smith wrote:
> On 2022-02-04 9:05 a.m., jmcquown wrote:
>> On 2/3/2022 7:29 PM, Ed Pawlowski wrote:
>
>>> Seems to be a trendy thing to stack a lot of stuff on a burger. I
>>> prefers simplicity.
>>
>> I've seen ads on TV (don't recall which chain) for burgers that have
>> battered fried onion rings stacked on the burger. What's up with
>> that? Won't the onion rings get soggy?
>
> I have seen Food TV shows where they do that. I don't get it. I like
> onion rings on the side, not in the middle of a burger.

Fries and coleslaw on a sandwich are popular around Pittsburgh. I don't
get it either. Both on the side, please.

[itsjoan...@webtv.net]

On Friday, February 4, 2022 at 9:46:58 AM UTC-6, Sheldon wrote:
>
> On Fri, 4 Feb 2022 09:05:08 -0500, jmcquown <j_mc...@comcast.net>
> wrote:
> >
> >I've seen ads on TV (don't recall which chain) for burgers that have
> >battered fried onion rings stacked on the burger. What's up with that?
> > Won't the onion rings get soggy?
> >

I've seen that same ad and I think it would get soggy, too, and not at all
appealing to _me._

>
> Fried battered onion
> rings are good but not on a burger. On a burger I like thin raw onion
> slices, or a pile of caramelized onion.
>

I'm with you on this and my personal preference is a thin slice of
onion, please.

[itsjoan...@webtv.net]

On Friday, February 4, 2022 at 11:01:20 AM UTC-6, Desmond wrote:
>
> 'Croque monsieur' is gender based pigeonholing. These days that should
> be 'croque personne'.
>

What about 'croque madame'?? Is that pigeonholing, too?

[jmcquown]

I don't wonder about it. Not my problem if people want to over eat.

Jill

[itsjoan...@webtv.net]

On Friday, February 4, 2022 at 2:21:24 PM UTC-6, Michael Trew wrote:
>
> Fries and coleslaw on a sandwich are popular around Pittsburgh. I don't
> get it either. Both on the side, please.
>

It's been discussed here several times in the past but some barbecue joints
like to dump their coleslaw on their sandwiches they serve. No thanks, I
want to be able to taste the q and not just the slaw and I do love a good
slaw.

[Bryan Simmons]

https://fastfoodmenuprice.com/secret-menu-mcdonalds/land-sea-air-burger/
>
> Jill

--Bryan

[Ritchie]

Yes, but how do we deal with that? We can't call a 'croque madame' a
'croque personne' as well. There has to be a distinction.

[Dave Smith]

That could be good. I am not sure how essential the egg dip would be.
The rest of it is a souped up grilled cheese. Either way, it sounds
more appealing to me than a deep fried sandwich.

[Ed Pawlowski]

Thermometer.

[Dave Smith]

I confess. I usually don't have much interest in cole slaw, but I do
think it is a good addition to a pulled pork sandwich.

[Ed Pawlowski]

Cole slaw on pulled pork is good. I'd not put it on anything else though.

The food shows though, are just piling p stuff that gets attention.
Couple of years ago it seem everything was getting topped with a fried egg.

[Ritchie]

Hmmm... ok 20 Hail Mary's.

[Ritchie]

[Ritchie]

[Ritchie]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[Jeßus]

On Thu, 3 Feb 2022 19:29:04 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

>On 2/3/2022 6:11 PM, Dave Smith wrote:

>> On 2022-02-03 6:03 p.m., Je?us wrote:
>>> https://imgur.com/gallery/m9yKbj1
>>
>> LOL. So true. I don't understand the appeal of big, high burgers.  Not
>> all of us are capable of unhinging our jaws like Guy Fieri.
>

>Seems to be a trendy thing to stack a lot of stuff on a burger. I
>prefers simplicity.

I tend to agree.

[Jeßus]

On Thu, 3 Feb 2022 18:11:33 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2022-02-03 6:03 p.m., Je?us wrote:
>> https://imgur.com/gallery/m9yKbj1
>
>LOL. So true. I don't understand the appeal of big, high burgers. Not
>all of us are capable of unhinging our jaws like Guy Fieri.

I've had some great burgers... if only they were easy to eat.
It seems ridiculous to have to use a knife and fork on a burger, but I
often do.

[jmcquown]

Too bad the trolls can only find these on topic food terms to squawk
about. ;)

Jill

[Oscar]

Ghe? Uhm, can you go into more detail? I don't get it

[Graham]

and Croque transexuel.

[Pamela]

That would work but isn't it a bit too elaborate for something as
uncomplicated as a burger?

I don't feel the need to use a thermometer for any cooking.

[jmcquown]

For a Monte Christo the batter and deep frying *is* essential. There is
also a layer of thinly sliced turkey along with the cheese and ham. And
some condiments. I still skipped the powdered sugar and jam:

https://www.tasteandtellblog.com/monte-cristo-sandwiches/

Without the embellishments it's just another grilled ham & cheese
sandwich. :)

Jill

[jmcquown]

They did that at all the BBQ places in Memphis. Pulled pork sandwiches
topped with coleslaw. Sorry, I don't want your sugary sweet slaw on my
sandwich. In fact, hold the slaw completely.

Jill

[jmcquown]

I'm not sure what "properly cooked" means.

Jill

[Hank Rogers]

jmcquown wrote:
> On 2/4/2022 12:52 PM, Dave Smith wrote:

>> On 2022-02-04 12:40 p.m., Ed Pawlowski wrote:
>>> On 2/4/2022 11:06 AM, Dave Smith wrote:
>>
>>>>
>>>> It's probably a thing somewhere. Some people love deep fried.
>>>> The other day I saw a revolting dish, a sort of deep fried
>>>> croque monsieur.  They grilled a couple slices of bread, put
>>>> in some cheese, pulled pork and deep fried onion rings, then
>>>> dipped it in egg and deep fried it.

>>>>
>>>>
>>> Nasty as it sounds, I'd like to try a bite of it.  Don't think
>>> I'd order from the menu.
>>
>>

>> I don't think it would taste horrible. It's just not the sort of
>> thing that a person should be eating.
>
> I don't know what people *should* be eating other than food they
> enjoy.
>
> I'd love to run across a restaurant that serves a good Monte
> Christo Sandwich.  Yes, it's dipped in egg batter and fried!  I
> haven't had one of those in decades but the couple of times I did
> at a restaurant in Memphis, delicious!  I did ask them to hold the
> powdered sugar (I do NOT want a sandwich sprinkled with sugar).
> I'm not suggesting anyone eat like this all the time.
>

> Jill

You were much younger back in memphis. It was a wonderful time in
your life.

[Hank Rogers]

Drunken steelers fan do some real crazy shit.

[jmcquown]

Croque Non-binary. LOL It's all too ridiculous.

Jill

[Hank Rogers]

It's the rage at all the food trucks near pickleball tournaments.

[Hank Rogers]

itsjoan...@webtv.net wrote:
> On Friday, February 4, 2022 at 11:01:20 AM UTC-6, Desmond wrote:
>>
>> 'Croque monsieur' is gender based pigeonholing. These days that should
>> be 'croque personne'.
>>
> What about 'croque madame'?? Is that pigeonholing, too?
>

Nah, in the netherlands, that's called sniffing a new sphincter.

[Hank Rogers]

Can you eat that sort of grub? I thought you were on a strict
cardiac failure diet?

[Hank Rogers]

Or common sense and experience.

[Pascal]

On Fri, 4 Feb 2022 18:51:52 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Croque non-binaire, very good.

[Dave Smith]

Yeah but.... the link you used is for a sandwich that is cooked on a
skillet, not deep fried.

When I said deep frying was not essential I meant that it would be good
grilled and didn't see any improvement from deep frying.

[GM]

Or there's "Pamela" up there:

"I don't feel the need to use a thermometer for any cooking."

*Except* when she's using a rectal thermometer to gauge the temps of
the many juicy asses she relishes to "eat out"...

--
GM

[Ed Pawlowski]

A ten second poke to see what you have? If too hard to tell then keep
eating less than optimal.

[Mike Duffy]

On Fri, 04 Feb 2022 23:29:25 +0000, Pamela wrote:

> That would work but isn't it a bit too elaborate for something as
> uncomplicated as a burger?
>
> I don't feel the need to use a thermometer for any cooking.

I agree. I don't feel the need to even own a meat thermometer.

For sure, mistakes may be made, but most of us have a pretty good idea of
the 'doneness' level compared to past cooking experiences. At least with
beef, under-cooked meat has a limited number of likely pathogens.

Notwithstanding 'mad cow disease', most are only transient. Many people
eat beef quite rare in any case.

[Pascal]

Ghe? Uhm, can you go into more detail? I don't get it

[Ed Pawlowski]

I don't use it often but when I make a $26/lb veal chop I don't take
chances. Burgers are more tolerant but if not always to your liking, a
simple solution exists.

[Bernardo]

[Gary]

On 2/4/2022 6:29 PM, Pamela wrote:

About the only time I use a thermometer is for a large turkey.

[Sqwertz]

On Fri, 04 Feb 2022 10:03:15 +1100, Je₭us wrote:

> https://imgur.com/gallery/m9yKbj1

We got 3 sizes at Dan's (and all can be doubled).

http://www.dans-hamburgers.com/mobile_site/burgers.php

Also Fuckrudders has 4 sizes on 3 different sized buns (no doubles).

https://3e87eb59177583ca20e5-3c4f8e07d4ab2f5f48a61d1d9b0d1b8c.ssl.cf2.rackcdn.com/20200521092232-ftg-core-may-2020.pdf

And a fifth size on Fat Tuesdays - a 3-pounder.

-sw

[Sqwertz]

On Fri, 4 Feb 2022 09:05:08 -0500, jmcquown wrote:

> I've seen ads on TV (don't recall which chain) for burgers that have
> battered fried onion rings stacked on the burger. What's up with that?
> Won't the onion rings get soggy?

A lot of places offer rings on burgers. They stay crunchier than
french fries on burgers/sandwiches.

> I may have dreamed this one, but seems I also saw an ad for one that had
> both a beef patty and a battered fried chicken breast on the same bun.

And others that offer boneless pork ribs on their burgers. The only
one I haven't seen is a surf and turf burger (but I bet they're out
there).

-sw

[Sqwertz]

On Fri, 04 Feb 2022 10:46:47 -0500, Sheldon Martin wrote:

[snip everything that Tinklsmell doesn't like]

> The worst thing about a Big Mac
> are those sweet pickle slices, and the mystery meat...

McD's doesn't use sweet pickles on their burgers. They are the
standard fast food salt-cured pickles. There is sweet relish in the
"Secret Sause", though.

-sw

[Sqwertz]

On Fri, 4 Feb 2022 12:31:24 -0800 (PST), itsjoan...@webtv.net
wrote:

> On Friday, February 4, 2022 at 9:46:58 AM UTC-6, Sheldon wrote:
>>
>> On Fri, 4 Feb 2022 09:05:08 -0500, jmcquown <j_mc...@comcast.net>

>> wrote:
>>>
>>>I've seen ads on TV (don't recall which chain) for burgers that have
>>>battered fried onion rings stacked on the burger. What's up with that?
>>> Won't the onion rings get soggy?
>>>

> I've seen that same ad and I think it would get soggy, too, and not at all
> appealing to _me._

Onion rings on burgers is practically ubiquitous. Burger King has
been doing it since at least 1984. And Carls Jr/Hardees/Rally's
even before that. They're goob on burgers. OPoke your heads out of
the hole and come out of hibernation.

-sw

[Bernardo]

On Sat, 5 Feb 2022 04:45:29 -0600, Sqwertz <sqwe...@gmail.invalid>

wrote:

>On Fri, 4 Feb 2022 12:31:24 -0800 (PST), itsjoan...@webtv.net
>wrote:
>
>> On Friday, February 4, 2022 at 9:46:58 AM UTC-6, Sheldon wrote:
>>>
>>> On Fri, 4 Feb 2022 09:05:08 -0500, jmcquown <j_mc...@comcast.net>
>>> wrote:
>>>>
>>>>I've seen ads on TV (don't recall which chain) for burgers that have
>>>>battered fried onion rings stacked on the burger. What's up with that?
>>>> Won't the onion rings get soggy?
>>>>
>> I've seen that same ad and I think it would get soggy, too, and not at all
>> appealing to _me._
>
>Onion rings on burgers is practically ubiquitous. Burger King has
>been doing it since at least 1984. And Carls Jr/Hardees/Rally's
>even before that.

Well, well, who would have known.

[Sqwertz]

On Fri, 4 Feb 2022 11:06:32 -0500, Dave Smith wrote:

> It's probably a thing somewhere. Some people love deep fried. The other
> day I saw a revolting dish, a sort of deep fried croque monsieur. They
> grilled a couple slices of bread, put in some cheese, pulled pork and
> deep fried onion rings, then dipped it in egg and deep fried it.

You got something against a Monte Cristo's? Ham, turkey, swiss,
dijonaise, egg-battered and deep fried. I do mine more like french
toast as I don't have 10 gallons of deep frying oil at 350F like
the restaurants do.

https://imgur.com/a/7Enm32E

-sw

[Sqwertz]

On Fri, 4 Feb 2022 12:40:03 -0800 (PST), itsjoan...@webtv.net
wrote:

> On Friday, February 4, 2022 at 2:21:24 PM UTC-6, Michael Trew wrote:
>>
>> Fries and coleslaw on a sandwich are popular around Pittsburgh. I don't
>> get it either. Both on the side, please.
>>
> It's been discussed here several times in the past but some barbecue joints
> like to dump their coleslaw on their sandwiches they serve. No thanks, I
> want to be able to taste the q and not just the slaw and I do love a good
> slaw.

Pulled pork sandwich is like one of the top 25 sandwiches in
America.

This thread is kinda disgusting. You folks are acting like you
don't know anything about food outside of your little aura.

And then turning your noses up at popular dishes you don't even know
the names of is really pathetic - especially for a masturbation
forum.

-sw

[Ophelia]

On 04/02/2022 18:42, jmcquown wrote:
> On 2/4/2022 12:52 PM, Dave Smith wrote:

>> On 2022-02-04 12:40 p.m., Ed Pawlowski wrote:

>>> On 2/4/2022 11:06 AM, Dave Smith wrote:
>>
>>>>
>>>> It's probably a thing somewhere. Some people love deep fried. The
>>>> other day I saw a revolting dish, a sort of deep fried croque
>>>> monsieur.  They grilled a couple slices of bread, put in some
>>>> cheese, pulled pork and deep fried onion rings, then dipped it in
>>>> egg and deep fried it.
>>>>
>>>>

>>> Nasty as it sounds, I'd like to try a bite of it.  Don't think I'd
>>> order from the menu.
>>
>>

>> I don't think it would taste horrible. It's just not the sort of thing
>> that a person should be eating.
>
> I don't know what people *should* be eating other than food they enjoy.
>
> I'd love to run across a restaurant that serves a good Monte Christo
> Sandwich.  Yes, it's dipped in egg batter and fried!  I haven't had one
> of those in decades but the couple of times I did at a restaurant in
> Memphis, delicious!  I did ask them to hold the powdered sugar (I do NOT
> want a sandwich sprinkled with sugar).  I'm not suggesting anyone eat
> like this all the time.
>

> Jill

What kind of sandwich?:)

[Sqwertz]

On Fri, 04 Feb 2022 23:29:25 GMT, Pamela wrote:

> On 21:38 4 Feb 2022, Ed Pawlowski said:
>> On 2/4/2022 12:33 PM, Pamela wrote:
>>> On 23:11 3 Feb 2022, Dave Smith said:
>>>> On 2022-02-03 6:03 p.m., Jesus wrote:
>>>>> https://imgur.com/gallery/m9yKbj1
>>>>
>>>> LOL. So true. I don't understand the appeal of big, high burgers.
>>>> Not all of us are capable of unhinging our jaws like Guy Fieri.
>>>
>>> "Wider not taller" also applies to very thick burger patties.
>>>
>>> I find it hard to tell when a one inch thick patty is properly
>>> cooked.
>>
>> Thermometer.
>
> That would work but isn't it a bit too elaborate for something as
> uncomplicated as a burger?

Elaborate? Heh.

> I don't feel the need to use a thermometer for any cooking.

Oh, well, THERE we go. You don't fucking cook. I don't use it for
steaks and burgers as I can tell by feel (which comes with a lot of
experience). But I defiantly use a thermometer for all sorts of
stuff (even lasagna). I should have taken a picture of the 4
probes I had stuck in a pork butt earlier this week.

-sw

[Sqwertz]

> On 2/4/2022 10:41 PM, Mike Duffy wrote:

>> For sure, mistakes may be made, but most of us have a pretty good idea of
>> the 'doneness' level compared to past cooking experiences. At least with
>> beef, under-cooked meat has a limited number of likely pathogens.
>>
>> Notwithstanding 'mad cow disease', most are only transient. Many people
>> eat beef quite rare in any case.

Its NOT about pathogens. It's about cooking something consistently
and to your tastes. I even use thermometers when I bake bread
because it indicates a moisture level and texture within the bread.

The fact that you think it's all about pathogens is very telling. I
personally don't give a shit about pathogens. I want to make sure my
brisket is at 203-205F and my pork butt is at 194-198F - because
otherwise I wasted all that fucking time and money cooking
something not to my liking.

-sw (piggybacking due to killfile)

[Gary]

jmcquown wrote:
>>> I may have dreamed this one, but seems I also saw an ad for one that
>>> had both a beef patty and a battered fried chicken breast on the same

>>> bun. Can't make up your mind which you want?  Get one of each!

Jill, I don't have your original post available but...

The sandwich you talked about is from McDonalds.
I saw the commercial just early this morning.
I forget what they called it but it was a hamburger with 2 beef patties
and a layer of chicken McNuggets on the bottom. No thanks.

[Gary]

On 2/4/2022 3:36 PM, jmcquown wrote:
> On 2/4/2022 2:00 PM, Graham wrote:
>> On 2022-02-04 11:53 a.m., Dave Smith wrote:

>>> On 2022-02-04 12:52 p.m., Dave Smith wrote:
>>>> On 2022-02-04 12:40 p.m., Ed Pawlowski wrote:
>>>
>>>
>>>>>>
>>>>> Nasty as it sounds, I'd like to try a bite of it.  Don't think I'd
>>>>> order from the menu.
>>>>
>>>>
>>>> I don't think it would taste horrible. It's just not the sort of
>>>> thing that a person should be eating.
>>>
>>>
>>>

>>> I just watched an episode of  You Gotta Eat Here where they did a
>>> couple of fancy hamburgers. One of them had the burger topped with a
>>> big thick onion ring and then spooned some sort of meat sauce inside
>>> the onion ring. Another one started off with the meat patty. Then
>>> they cut a tortilla in half and cut the halves into strips about 1/8"
>>> thick, deep fried them and put them on top of the meat.
>>>
>>>
>>> Another weird one I have seen had French fries on top of the meat.
>>> If I wanted fries inside a burger think I could easily to that on my
>>> own.  I don't think I have ever done that.
>>
>> and people wonder why there is an obesity epidemic.
>
> I don't wonder about it.  Not my problem if people want to over eat.
>
> Jill
Yes... fast food is not the problem with obesity. It's over eating.

[Mike Duffy]

> What kind of sandwich?:)

I think someone said 'Mount Crisco'.

[jmcquown]

Thank you for the clarfication. At least I know I didn't dream it. And
yes, no thanks. Buy both if you like but please don't stack it all on a
hamburger bun. :)

Jill

[Cindy Hamilton]

I use a thermometer on a number of things that I really, really
don't want to overcook:

Standing rib roast
Sausages (Italian, bratwurst, etc.)
Pork roast
Probably some other things that don't come to mind at the moment.

--
Cindy Hamilton

[Cindy Hamilton]

I imagine onion rings on burgers are tasty. But it's a tease:
it would just make me want an entire side dish of onion rings (if
they're good).

Now we can debate what constitutes a good onion ring.

--
Cindy Hamilton

[Dave Smith]

I have never had one deep fried. Grilled works for me.

[jmcquown]

You weren't on RFC when I posted about a number of serious over-eaters
at my workplace in Memphis who saw having gastric bypass surgery to lose
weight as the "cure". (I was accused here of being a fat-o-phobe.) One
man, who weighed at least 350 lbs., on the day before his surgery went
to Captain D's (a chain restaurant that serves battered and fried
everything) to get lunch. He brought back two of the largest fried fish
platters on their menu (with extra hush puppies). He sat at his desk,
laughed and said, "Don't know when I'll get to eat like this again!"
Um, never?

When you have gastric bypass surgery they literally staple off a part of
your stomach so you can't eat as much. You're supposed to be on a
liquid diet (broth) for the first week afterwards and gradually work
your way up to soft foods and then to regular food. Gradually, and very
small portions, of course. One night, about a week after his surgery we
got a call he wouldn't be at work because he was in the hospital. He
had bought a bag of hamburgers for dinner and chowed down. Busted his
stomach wide open. :(

He, and the others who jumped on the gastric-bypass bandwagon (there
were five that I recall) had to go to a doctor in another state to get
it approved by the insurance carrier. Their regular doctors recommended
<gasp> modify your diet and get some exercise! One woman, who I
wouldn't have said was obese, more like chubby, actually ate MORE so she
could gain the weight threshold required for this doctor to approve the
surgery!

The surgery was a success for one young woman. I'd seen the foods she
brought for lunch and what she ordered when we went out to lunch.
Salads with vinagrette-type (light) dressings. Boneless, skinless
chicken breasts (not fried). She was also very active (exercised) but
simply couldn't lose the weight. She didn't have a problem with the
smaller portions because she wasn't over-eating to begin with.

Needless to say, our group insurance premiums went through the roof at
renewal time. :(

Jill

[Mike Duffy]

On Sat, 05 Feb 2022 10:03:35 -0500, jmcquown wrote:

>Needless to say, our group insurance premiums
>went through the roof at renewal time.

I'm glad you did say it, because it corrects something I had always
incorrectly assumed. I had always assumed that the 'group' was the
ensemble of all employees across all the employers who insured at a
particular level (i.e. defined set of insurable ailments).

This would be akin to an individual, who pools his likelyhood of specific
ailments with the ensemble of those sharing his main demographics.

But you imply that the insurer looks at each employer, and for a given
level of coverage comes up with a quote, presumably taking into account
the demographics & actuarial statistics of that small group of employees.

What percentage of the premium is paid by the employer vs. taken off the
employee's paycheck as a deduction?

Pardon my ignorance, but here in Canada there is a certain level covered
by general revenue, but many employers offer extra health insurance for
items not included in the basic coverage. (Dental work, Eye-glasses,
Prescription Meds, &c)

On the face of it, it would seem to behoove an employer (in your case) to
pay for perks that would improve health. This would lead to savings for
the employer in the long run both for his share of premiums, and making
the employment more desirable by reducing the employee share of the
premiums.

(Banning smoking, replace Coke with juice in vending machines, salads vs.
fries in the cafeteria, &c)

[songbird]

Dave Smith wrote:
...

> I just watched an episode of You Gotta Eat Here where they did a couple
> of fancy hamburgers. One of them had the burger topped with a big thick
> onion ring and then spooned some sort of meat sauce inside the onion
> ring. Another one started off with the meat patty. Then they cut a
> tortilla in half and cut the halves into strips about 1/8" thick, deep
> fried them and put them on top of the meat.

onion rings, bbq sauce and melted cheese are pretty good.

my favorite burger is one that has green chili on it, with
cheese, MW, onions and ketchup. switch out the onions for
onion rings, change ketchup too bbq sauce and i'd likely be
pretty happy with that.

yesterday we just had plain beef patties fried up with some
garlic salt, then i deglazed the pan with some mushrooms and
that was all we had. beef flavor, mushrooms and garlic.

once or twice a month is all we normally would do this.


songbird

[jmcquown]

On 2/5/2022 10:32 AM, Mike Duffy wrote:
> On Sat, 05 Feb 2022 10:03:35 -0500, jmcquown wrote:
>
>> Needless to say, our group insurance premiums
>> went through the roof at renewal time.
>
> I'm glad you did say it, because it corrects something I had always
> incorrectly assumed. I had always assumed that the 'group' was the
> ensemble of all employees across all the employers who insured at a
> particular level (i.e. defined set of insurable ailments).
>
> This would be akin to an individual, who pools his likelyhood of specific
> ailments with the ensemble of those sharing his main demographics.
>
> But you imply that the insurer looks at each employer, and for a given
> level of coverage comes up with a quote, presumably taking into account
> the demographics & actuarial statistics of that small group of employees.
>

That is correct. It isn't an insurance pool, which is usually comprised
of a group of small companies in similar industries who "pool" their
resources to get coverage for their employees. Group insurance plans
are sold to a single company.

> What percentage of the premium is paid by the employer vs. taken off the
> employee's paycheck as a deduction?
>

It depends on the employer. Some will pay 100% of the cost, others ask
the employees to pay a portion of the premium via payroll deduction.

> Pardon my ignorance, but here in Canada there is a certain level covered
> by general revenue, but many employers offer extra health insurance for
> items not included in the basic coverage. (Dental work, Eye-glasses,
> Prescription Meds, &c)
>

It depends on the plan(s) offered by the employer. IME, they shop
carriers every year. They sometimes offer more than one and the
employee chooses. PPO vs. Major Medical. Most group insurance plans
usually provide prescription coverage with a minimum co-pay. Sometimes
vision and dental is included. If they change carriers those benefits
may become optional; the employee decides if they want to pay a little
extra for them.

One year I got a dental crown in January. The first time I had been to
see that dentist was in December, at which time I had 100% dental
coverage from Prudential. The company changed carriers to Aetna
effective January 1. After I got the crown, I got a $400 bill from the
dentist because Aetna considered porcelain crowns "cosmetic". It would
have been covered 100% if the crown was gold or if we were still insured
by Prudential but they switched carriers to get a better group rate.

The dentist's office didn't verify the coverage before giving me the
porcelain crown. They assumed I still had the same insurance carrier
and coverage. I got lucky; they were supposed to have verified the
coverage first so he wound up eating the cost. The crown is in the back
of my mouth, I didn't care if it was porcelain or not, no one could see it.

> On the face of it, it would seem to behoove an employer (in your case) to
> pay for perks that would improve health. This would lead to savings for
> the employer in the long run both for his share of premiums, and making
> the employment more desirable by reducing the employee share of the
> premiums.
>
> (Banning smoking, replace Coke with juice in vending machines, salads vs.
> fries in the cafeteria, &c)

It does behoove employers to pay for perks that improve health.
Preventive care. Gastric bypass surgery isn't a "perk" and it's not a
magical cure for people who aren't willing modify their eating habits.

Jill

[Graham]

On 2022-02-05 8:03 a.m., jmcquown wrote:

>
> The surgery was a success for one young woman.  I'd seen the foods she
> brought for lunch and what she ordered when we went out to lunch. Salads
> with vinagrette-type (light) dressings.  Boneless, skinless chicken
> breasts (not fried).  She was also very active (exercised) but simply
> couldn't lose the weight.  She didn't have a problem with the smaller
> portions because she wasn't over-eating to begin with.
>

Not when you were looking anyway! Fat people usually underestimate the
amount they eat and thin people overestimate.
BTW I was obese as a teen and have managed to keep my weight down since
but it has always been a struggle. Now 185lb/6'3" and trying to get to a
more comfortable 175lbs.

[Gary]

On 2/5/2022 9:29 AM, Cindy Hamilton wrote:
> I imagine onion rings on burgers are tasty. But it's a tease:
> it would just make me want an entire side dish of onion rings (if
> they're good).
>
> Now we can debate what constitutes a good onion ring.

Onion rings are top o the list for me to deep fry. Coming soon.

[jmcquown]

On 2/5/2022 11:46 AM, Graham wrote:
> On 2022-02-05 8:03 a.m., jmcquown wrote:
>
>>
>> The surgery was a success for one young woman.  I'd seen the foods she
>> brought for lunch and what she ordered when we went out to lunch.
>> Salads with vinagrette-type (light) dressings.  Boneless, skinless
>> chicken breasts (not fried).  She was also very active (exercised) but
>> simply couldn't lose the weight.  She didn't have a problem with the
>> smaller portions because she wasn't over-eating to begin with.
>>
> Not when you were looking anyway! Fat people usually underestimate the
> amount they eat and thin people overestimate.

I knew this young woman (she was 28 at the time) fairly well. She was
always struggling with it. Of course I didn't live with her but we
worked together for several years. She had the surgery and the pounds
melted away. She didn't bust a gut like the guy who thought he could
eat a bunch of hamburgers a week after the surgery. He never did lose
the weight, AFAIK.

> BTW I was obese as a teen and have managed to keep my weight down since
> but it has always been a struggle. Now 185lb/6'3" and trying to get to a
> more comfortable 175lbs.

You're tall and 185 doesn't sound like all that much but I wish you luck
in getting to your more comfortable weight. :)

Jill

[Jeßus]

What is 'overeating' and why would it cause obesity. You talk like all
food is the same, with the same calorific and metabolic consequences.

[jmcquown]

No, we don't all talk like all food is the same. You're not that obtuse.

Jill

[Jeßus]

On Sat, 5 Feb 2022 13:18:26 -0500, jmcquown <j_mc...@comcast.net>
wrote:

No, I'm not. Maybe re-read my comment?

[itsjoan...@webtv.net]

On 2/5/2022 11:32 AM, jmcquown wrote:
> Gastric bypass surgery isn't a "perk" and it's not a
> magical cure for people who aren't willing modify their eating habits.
>
> Jill
>

You remind of the handjob girl with the rubber glove on in
the movie Animal House, Jilldoe.

https://www.youtube.com/watch?v=IvC2TkB-7BU <--- A younger Jilldoe

[jmcquown]

I read your comment a few times before I replied. No, not all food has
the same caloric content and not everyone's metabolism is the same. The
rate of digestion is not the same. It does not negate the fact that
some people simply can't seem to push away from the table. Or refuse
second helpings before the first helping has even had time to settle.

Jill

[%]

On 2/5/2022 11:46 AM, Graham wrote:

> Now 185lb/6'3"
>
I didn't know they could stack shit that high.

[Jeßus]

On Sat, 5 Feb 2022 13:37:45 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Haha, OK. "we don't all talk like all food is the same". I never
implied that. But many people have skewed ideas about what causes
obesity.

>It does not negate the fact that
>some people simply can't seem to push away from the table. Or refuse
>second helpings before the first helping has even had time to settle.

At this point in the discussion we're going round in circles.

[Cindy Hamilton]

Overeating is ingesting more calories than you burn. Thermodynamics.
Of course, the devil's in the metabolic details.

--
Cindy Hamilton

[Sheldon Martin]

On Fri, 4 Feb 2022 23:00:48 -0500, Ed Pawlowski <e...@snet.xxx> wrote:

>On 2/4/2022 10:41 PM, Mike Duffy wrote:

>> On Fri, 04 Feb 2022 23:29:25 +0000, Pamela wrote:
>>
>>> That would work but isn't it a bit too elaborate for something as
>>> uncomplicated as a burger?
>>>
>>> I don't feel the need to use a thermometer for any cooking.
>>

>> I agree. I don't feel the need to even own a meat thermometer.

>>
>> For sure, mistakes may be made, but most of us have a pretty good idea of
>> the 'doneness' level compared to past cooking experiences. At least with
>> beef, under-cooked meat has a limited number of likely pathogens.
>>
>> Notwithstanding 'mad cow disease', most are only transient. Many people
>> eat beef quite rare in any case.
>

>I don't use it often but when I make a $26/lb veal chop I don't take
>chances. Burgers are more tolerant but if not always to your liking, a
>simple solution exists.

I've cooked more than enough burgers to know when they are done by
sight but steaks and roasts benefit greatly from cooking by
temperature. I use my insta-read thermometer for most cooking/baking.
I don't like to guess with a turkey, a pork rib roast, or even a meat
loaf, and especially not with fish... a very little too long on the
grill and salmon becomes crab trap bait. When I'm cooking burgers for
a crowd I cook an extra one or two, same with steaks, I'll slice off a
small piece to cook as a test. Most desserts require a thermometer.
I use a thermometer for soups, I don't want vegetable soup to come to
a boil. I don't want sauces to come to a boil, especially not pasta
sauce. I cook most items at the lowest temperature possible...
veggies and sauces at a low simmer... I don't like over done mushy
veggies or caramelized tomato sauce, nobody wants brown bitter tomato
sauce on their ziti, and fried eggs should never have any brown. When
celebrity chefs are cooking at inferno temps it's only for show but
hey are no kind of chefs, I wouldn't trust them to cook a wiener.
Because someone owns restaurants doesn't mean they can cook, they put
up the cash and hire cooks. When cooking spuds for mashed never boil,
cook at a low simmer or the exterior will over cook and dissolve, the
interior will be raw.

[Sheldon Martin]

On Sat, 5 Feb 2022 05:06:08 -0500, Gary <g.ma...@att.net> wrote:

>On 2/4/2022 6:29 PM, Pamela wrote:
>> On 21:38 4 Feb 2022, Ed Pawlowski said:
>>> On 2/4/2022 12:33 PM, Pamela wrote:
>>>> On 23:11 3 Feb 2022, Dave Smith said:
>>>>> On 2022-02-03 6:03 p.m., Jesus wrote:
>>>>>> https://imgur.com/gallery/m9yKbj1
>>>>>
>>>>> LOL. So true. I don't understand the appeal of big, high burgers.
>>>>> Not all of us are capable of unhinging our jaws like Guy Fieri.
>>>>
>>>> "Wider not taller" also applies to very thick burger patties.
>>>>
>>>> I find it hard to tell when a one inch thick patty is properly
>>>> cooked.
>>>
>>> Thermometer.
>>

>> That would work but isn't it a bit too elaborate for something as
>> uncomplicated as a burger?
>>
>> I don't feel the need to use a thermometer for any cooking.
>

>About the only time I use a thermometer is for a large turkey.

Why bother, you're only going to use it for turkey soup... and where
will you find a large turkey at a fast food joint? LOL

[Stan]

On Sat, 5 Feb 2022 08:44:37 -0500, Gary <g.ma...@att.net> wrote:

Fast food tends to be very carb and meat oriented, which isn't
healthy. It's also full of crazy additives.

[Stan]

On Sat, 5 Feb 2022 12:17:20 -0500, jmcquown <j_mc...@comcast.net>
wrote:

It's not bad. For an American, it would be great!