Tacos & Burritos

[bruce bowser]

Taco Rice - Mexican Side Dish for Tacos and Burritos

Easy Taco Rice - To make this recipe, you’ll need the following ingredients:

butter long grain white rice
chicken broth
Southwest corn with poblano and red peppers (I get Del Monte Brand)
chili powder mild chopped green chiles
garlic powder cumin
salt dried oregano
fresh cilantro, chopped black pepper

First, melt your butter in a large saucepan over medium heat.

Next, add the rice and cook for about 2 minutes, stirring frequently.

Stir in the remaining ingredients through the black pepper, and bring it to a boil.

Cover and reduce the heat. Simmer your taco rice for 15 to 20 minutes until the liquid is absorbed. Remove for the heat and allow to sit covered for 5 minutes.

Stir in the fresh cilantro (unless you’re one of those folks who doesn’t like cilantro). and enjoy! This is truly one of the best side dishes for tacos!

-- https://casserolecrissy.com/taco-rice/

[Bryan Simmons]

On Sunday, December 26, 2021 at 9:39:04 AM UTC-6, bruce bowser wrote:
> Taco Rice - Mexican Side Dish for Tacos and Burritos
>

If you have a Mexican hog that needs slopping...

>
> Easy Taco Rice - To make this recipe, you’ll need the following ingredients:
>

Leave out the chicken broth, and this is Kuthe level shitty cooking.

>
> butter long grain white rice
> chicken broth
> Southwest corn with poblano and red peppers (I get Del Monte Brand)
> chili powder mild chopped green chiles
> garlic powder cumin
> salt dried oregano
> fresh cilantro, chopped black pepper
>
> First, melt your butter in a large saucepan over medium heat.
>
> Next, add the rice and cook for about 2 minutes, stirring frequently.
>
> Stir in the remaining ingredients through the black pepper, and bring it to a boil.
>
> Cover and reduce the heat. Simmer your taco rice for 15 to 20 minutes until the liquid is absorbed. Remove for the heat and allow to sit covered for 5 minutes.
>
> Stir in the fresh cilantro (unless you’re one of those folks who doesn’t like cilantro). and enjoy! This is truly one of the best side dishes for tacos!
>
> -- https://casserolecrissy.com/taco-rice/
>

Crissy is obviously trash.

--Bryan

[itsjoan...@webtv.net]

On Sunday, December 26, 2021 at 9:39:04 AM UTC-6, bruce bowser wrote:
>

> Taco Rice - Mexican Side Dish for Tacos and Burritos
>
> Easy Taco Rice - To make this recipe, you’ll need the following ingredients:
>
> butter long grain white rice

> Southwest corn with poblano and red peppers (I get Del Monte Brand)
>

> -- https://casserolecrissy.com/taco-rice/
>
Great! Two servings of starch in one dish. I'll pass.

>
>fresh cilantro, chopped black pepper
>

Shouldn't that read "fresh cilantro chopped, black pepper"?
I've never seen "chopped black pepper."

[Michael Trew]

To heck with the nay-sayers, it sounds good to me!

[Bruce]

Uhm Ghe ghe ghe!

[bruce bowser]

I might have gotten the ingredients meshed a little. Sorry, Joan :(

butter
long grain white rice

chicken broth

Southwest corn with poblano and red peppers (I get Del Monte Brand)

chili powder
mild chopped green chiles
garlic powder
cumin
salt
dried oregano
fresh cilantro

chopped black pepper

[Bruce]

Uhm, Ghe, ghe, ghe!!

[bruce bowser]

OK, OK

chopped fresh cilantro
black pepper

[US Janet]

Not that different from a faux Mexican rice I make.

MEXICAN RICE
Janet
7/18/2011
1 cup uncooked long-grain rice
1/3 cup chopped onion
2 tablespoons butter
*1 chicken boullian cube or 1 ¾ teaspoon chicken base or 1 ¾ cup
chicken broth (if using broth, delete hot water)
*1 ¾ cup hot water
½ cup salsa (I use Pace Picante)
1 can (2.3 ounce) sliced ripe olives (I use whole olives and
slice/chop them myself)
2 tablespoons chopped green onion
In skillet, sauté rice and onion in butter until onion is tender and
rice is lightly browned. Add bouillon cube or chicken base, gradually
add hot water and salsa, stirring just to mix. Cover and simmer 20-25
minutes until liquid is absorbed. Stir in olives and green onion.
Makes 4 to 6 servings


Janet US

[Bryan Simmons]

That's not *faux*, it's gringo slop. Green onions, Pace jarred crap, bouillon
cubes, fucking canned olives. Pair this with a case of Bud Light and a
hockey playoff game. There's nothing MEXICAN going on here other than
in someone's ignorant mind.
>
> Janet US

--Bryan

[itsjoan...@webtv.net]

On Monday, December 27, 2021 at 4:56:03 PM UTC-6, US Janet wrote:
> >

> Not that different from a faux Mexican rice I make.
>
> MEXICAN RICE
> Janet
> 7/18/2011
> 1 cup uncooked long-grain rice
> 1/3 cup chopped onion
> 2 tablespoons butter
> *1 chicken boullian cube or 1 ¾ teaspoon chicken base or 1 ¾ cup
> chicken broth (if using broth, delete hot water)
> *1 ¾ cup hot water
> ½ cup salsa (I use Pace Picante)
> 1 can (2.3 ounce) sliced ripe olives (I use whole olives and
> slice/chop them myself)
> 2 tablespoons chopped green onion
> In skillet, sauté rice and onion in butter until onion is tender and
> rice is lightly browned. Add bouillon cube or chicken base, gradually
> add hot water and salsa, stirring just to mix. Cover and simmer 20-25
> minutes until liquid is absorbed. Stir in olives and green onion.
> Makes 4 to 6 servings
>
> Janet US
>

Yours sounds MUCH better than what Bowser posted. Thankfully, no
corn!

[dsi1]

What's the deal with Mexican rice? Everytime I go to a Mexican restaurant, they always use parboiled rice. That's so weird.

[Hank Rogers]

Is that yoose Popeye?

[Bruce]

How do you know that? They don't serve it parboiled, do they?

[Bruce]

On Sunday, December 26, 2021 at 9:39:04 AM UTC-6, bruce bowser wrote:

Getting stuff delivered 24/7 to your doorstep doesn't sound like a problem
to me at all. Would you prefer the stuff be left in a truck/attic and
delviered the next day instead?

[Michael Trew]

Nothing wrong with some corn!

[itsjoan...@webtv.net]

I've rarely seen corn in the dishes I've eaten at real Mexican restaurants.
But this dish is already loaded with carbohydrates with the rice. When
you drink a cola/soda/soft drink do you add extra sugar to it? I didn't
think so.

[Michael Trew]

Well, I don't like soft drinks or added sugar to begin with. I just
like the taste/texture of corn. Even canned corn; cheap way to stretch
a dish.

I've only eaten at a "real" Mexican restaurant once. The massive menu
overwhelmed me, and I had someone else order for me. Whatever it was,
it was good!! :) I ought to go back again.

[Bruce]

The food industry already does that for you :)

[Bryan Simmons]

What is a "real" Mexican restaurant? The "real" ones in Pittsburgh seem to
mostly be in the 15216 and 15226 ZIP codes. When I got to work yesterday,
there was leftover Chipotle (Mexican influenced American). There was
quite a bit left, so I'm going into work early this morning. Heck, I even like
Taco Bell, but that dumped together *Ladies' Magazine* stuff above is
slop. Anything that has Pace Picante sauce mixed in is automatically to be
considered prison food slop.

--Bryan

[Cindy Hamilton]

And the OP recommended it as a side dish for tacos and burritos, which
in themselves have enough starch. We're not field hands.

Cindy Hamilton

[Bryan Simmons]

Or working on the chain gang.
>
> Cindy Hamilton

--Bryan

[Bruce]

Why are there always 2 names under your posts? It can't be GG
stupidity because other GG using secretaries don't have that.

[Ophelia]

On Sunday, December 26, 2021 at 9:39:04 AM UTC-6, bruce bowser wrote:

Same here in the North West of Scotland. No piped ass here. Like you,
we use bottles ass!

[Bruce]

On Sunday, December 26, 2021 at 9:39:04 AM UTC-6, bruce bowser wrote:

QANTAS = Queer And Nice Type of Air Service ;)

[bruce bowser]

Hey! That's reverse-discrimination against SANTAS!

[Graham]

50 years ago all the stewards on Qantas were gay. I asked a stewardess
about it and she said it was great as it took all the pressure off* them
during stopovers.
(US off of)

[Bruce]

lol at that last bit.

[Michael Trew]

On 12/28/2021 3:41, Bryan Simmons wrote:
> On Tuesday, December 28, 2021 at 12:24:21 AM UTC-6, Michael Trew wrote:
>>
>> I've only eaten at a "real" Mexican restaurant once. The massive menu
>> overwhelmed me, and I had someone else order for me. Whatever it was,
>> it was good!! :) I ought to go back again.
>>
> What is a "real" Mexican restaurant? The "real" ones in Pittsburgh seem to
> mostly be in the 15216 and 15226 ZIP codes.

I believe that 15216 is Dormont PA... I don't go out there often, but I
was at a Taco Bell there once (LOL)

> When I got to work yesterday,
> there was leftover Chipotle (Mexican influenced American). There was
> quite a bit left, so I'm going into work early this morning. Heck, I even like
> Taco Bell, but that dumped together *Ladies' Magazine* stuff above is
> slop. Anything that has Pace Picante sauce mixed in is automatically to be
> considered prison food slop.
>
> --Bryan

This is the restaurant that I'm talking about, it's not far from town.
They seem pretty authentic, to the best of my knowledge. The fresh
salsa and chips on the table are also very good.

I'm sure there are better in Pittsburgh, but this is the best that you
get locally. I looked up menu pictures online, and the menu almost
looks cartoon-ish now. It used to be a *huge* sheet of options in small
print, no color, no pictures.

"El Paso Mexican Grill"

https://restaurantguru.com/El-Paso-Mexican-Grill-East-Liverpool-4

[Bruce]

Did you turn up your hearing aid?

[Sheldon Martin]

Yoose are talking Tex Mex... real Mexican food is the same as real
American food. The best Tex Mex I've eaten was in Tiajuana... also
the best voluptuous Mexican maiden servers, puts Hooters girls to
shame. World's best seafood, Mexico is surrounded by ocean so
naturally it would be. The thing I didn't like is that they serve sea
turtle, they're endangered.

[US Janet]

On Tue, 28 Dec 2021 13:04:26 -0500, Michael Trew
<michae...@att.net> wrote:

Most salsa in Mexican restaurants are made with canned tomatoes. Fresh
salsa to me is made with fresh tomatoes. I only get that at my house
for maybe 3-4 months of the summer.
It would be great if the restaurants sold fresh but very expensive for
them.
Janet US

[bruce bowser]

That's because the style among non-tropical women is to remain looking like an 8-year old. No breast, un-done hair no hips, no rear, no pretty face. No make-up. And then duh ! ! wonder why men tell you to go straight to ...

[bruce bowser]

Its the STYLE man ! ! C'mon ! ! Ain't you cool ! !

[Michael Trew]

Hard to say; I don't recall. Since it was put out free with meals on
the table, you might well be right about canned tomatoes. Either way,
it tasted better than jarred supermarket salsa.

[Michael Trew]

Yes, probably tex-mex. I guess I've never had "real" Mexican food.

[GM]

There are many types of "Mexican" food, it's an amazingly varied type of cuisine...

--
GM

[Bryan Simmons]

People tend to call Americanized Mexican food Tex-Mex, which
is its own thing. If anyone wants to not sound like an idiot about
Mexican food:
-Lose the word, Tex-Mex
-Don't ever say, authentic
-Quit thinking that Cinco de Mayo means anything more to Mexicans
than an opportunity to sell more margaritas to idiot Americans
>
> --
> GM

--Bryan

[bruce bowser]

I don't think enough people would give a hell.

[bruce bowser]

I have some Pace brand fully-prepared canned taco meat. I don't have the taco shells here, so I have to use Dorito chips. I'll use plenty of peppers, too. I have to shred the lettuce, onions and tomatoes

[Bryan Simmons]

Tex-Mex is its own thing. Most Americanized Mexican is not
Tex-Mex. Just go to Beechview this spring, and look for lawn
care trucks at lunchtime, and watch where the lawn mowers
eat. That'll be "real" Mexican food.

> >
> > There are many types of "Mexican" food, it's an amazingly varied type of cuisine...
> I have some Pace brand fully-prepared canned taco meat. I don't have the taco shells here, so I have to use Dorito chips. I'll use plenty of peppers, too. I have to shred the lettuce, onions and tomatoes
>

No, you don't. No one could *really* have as trashy eating
habits as you. You do deserve credit for coming up with
the trashiest of the trashy. Heck, I didn't even know that
that canned taco meat existed.

--Bryan

[Cindy Hamilton]

The existence of canned taco meat proves that people *can* have
as trashy eating habits as bowser.

I recall a couple of decades ago, some newbie came here looking
for a taco meat recipe that didn't contain cumin (allergies). He
took a lot of shit over the notion that there was only one "taco meat"
and that what he wanted wouldn't taste right without cumin, so he
was just going to have to live with something that tasted different.

Cindy Hamilton

[Mike Duffy]

On Sun, 30 Jan 2022 04:38:10 -0800, Bryan Simmons wrote:

> No, you don't. No one could *really* have as trashy eating habits as
> you. You do deserve credit for coming up with the trashiest of the
> trashy. Heck, I didn't even know that that canned taco meat existed.

True. But BB is deliberately picking the trashiest combinations of the
trashiest ingredients he can find in order to 'shock' our sensibilities
in the manner of a the Troll Prince he aspires to become.

You, on the other hand seem to be food snob serious about mixing
aspartame with wine to sweeten it, or buying McD BOGO specials and adding
a layer of egg or whatnot.

Don't worry, you're still at the top of the trash heap in my books. BB is
just a poseur, Bruce Lite as Cindy says.

[Bryan Simmons]

On Sunday, January 30, 2022 at 7:01:46 AM UTC-6, Cindy Hamilton wrote:
> On Sunday, January 30, 2022 at 7:38:13 AM UTC-5, bryang...@gmail.com wrote:
> > On Saturday, January 29, 2022 at 12:25:15 PM UTC-6, bruce bowser wrote:
>
> > > > There are many types of "Mexican" food, it's an amazingly varied type of cuisine...
> > > I have some Pace brand fully-prepared canned taco meat. I don't have the taco shells here, so I have to use Dorito chips. I'll use plenty of peppers, too. I have to shred the lettuce, onions and tomatoes
> > >
> > No, you don't. No one could *really* have as trashy eating
> > habits as you. You do deserve credit for coming up with
> > the trashiest of the trashy. Heck, I didn't even know that
> > that canned taco meat existed.
> The existence of canned taco meat proves that people *can* have
> as trashy eating habits as bowser.
>

No. He's too consistent. It's a schtick.
>
> Cindy Hamilton

--Bryan

[Bryan Simmons]

On Sunday, January 30, 2022 at 7:39:45 AM UTC-6, Mike Duffy wrote:
> On Sun, 30 Jan 2022 04:38:10 -0800, Bryan Simmons wrote:
>
> > No, you don't. No one could *really* have as trashy eating habits as
> > you. You do deserve credit for coming up with the trashiest of the
> > trashy. Heck, I didn't even know that that canned taco meat existed.
> True. But BB is deliberately picking the trashiest combinations of the
> trashiest ingredients he can find in order to 'shock' our sensibilities
> in the manner of a the Troll Prince he aspires to become.
>
> You, on the other hand seem to be food snob serious about mixing
> aspartame with wine to sweeten it,
>

And you, Mike, are as sloppy as ever. Maybe your brain has
deteriorated from age. Adding a tiny bit of sucralose (not
"aspartame") would make dry wine more drinkable for me.
It's not like I go out and buy merlot and bring it home and
sweeten it.

>
> or buying McD BOGO specials and adding a layer of egg or whatnot.
>

It was a 5 minute detour coming home for a meal break, to
go thru the McD's drive thru, buy the 2/$2 (not BOGO)
sausage biscuits (again, sloppy Mike), and take the extra
couple of minutes to add an egg that was cooked properly,
solid white, liquid yolk, split between the two biscuits.
>
And you, Mike, are as sloppy as ever. Maybe your brain has
deteriorated from age. Adding a tiny bit of sucralose (not
"aspartame") would make dry wine more drinkable for me.
It's not like I go out and buy merlot and bring it home and
sweeten it.

>
> Don't worry, you're still at the top of the trash heap in my books. BB is
> just a poseur, Bruce Lite as Cindy says.
>

You are a poseur. You act like you're a smart guy, when
you're actually intellectually lazy. Maybe, like John, you
used to be a smart guy, and the lack of anal sex has
eaten away your mind. I guess after all these years, it's
a little late to offer her a butt plug.

--Bryan

[Gary]

On 1/30/2022 8:57 AM, Bryan Simmons wrote:
> It was a 5 minute detour coming home for a meal break, to
> go thru the McD's drive thru, buy the 2/$2 (not BOGO)
> sausage biscuits

I sure do love the McD sausage biscuits. Just plain. Every time my
daughter comes for a visit, she will stop and bring me 2. Used to be 2/2
but lately upped to 2/$4. I still get them. (I do pay her for them).

I wrap each one in a baggie to keep it from drying out then have them as
a late night snack.

"If you're hungry, Jake, have an apple"
" Good one, Dad."

I'm also hooked again (after many years) on the Big Macs. Also good
lunch or late night snack. Next time she comes, I'm buying 4 of those
kids. Might even get one fish sandwich. Haven't had one of those in
(seriously) over 40 years but I do remember them as OK.

[Bryan Simmons]

On Sunday, January 30, 2022 at 8:55:41 AM UTC-6, Gary wrote:
> On 1/30/2022 8:57 AM, Bryan Simmons wrote:
> > It was a 5 minute detour coming home for a meal break, to
> > go thru the McD's drive thru, buy the 2/$2 (not BOGO)
> > sausage biscuits
> I sure do love the McD sausage biscuits. Just plain. Every time my
> daughter comes for a visit, she will stop and bring me 2. Used to be 2/2
> but lately upped to 2/$4. I still get them. (I do pay her for them).
>

2/$2 was 2021. In 2022, every day you can get any one breakfast
sandwich for $1, anything else you ad is at full menu price. I can
get one on my way home for lunch, and put lots of butter and real
maple syrup on it, and with a giant glass of whole milk, that's a
lunch.

>
> "If you're hungry, Jake, have an apple"
> " Good one, Dad."
>
> I'm also hooked again (after many years) on the Big Macs. Also good
> lunch or late night snack. Next time she comes, I'm buying 4 of those
> kids. Might even get one fish sandwich. Haven't had one of those in
> (seriously) over 40 years but I do remember them as OK.
>

The fish sandwiches are exactly as you wrote, OK, or would be
if they weren't expensive. It's cheap-ass pollock, and they
charge $3.79. Fried fish is best made at home. If you are "OK"
with pollock, WalMart sells it in 4.2# bags for $13.48.
https://www.walmart.com/ip/Great-Value-Wild-Caught-Boneless-Skinless-Alaskan-Pollock-Fillets-4-2-lb/141345740
Tilapia tend to be around $8 for a 2# bag these days.

A Big Mac is a McDouble plus a little middle bun, 3 cents
worth of shredded iceberg and some puke sauce. Since
you seem to like the puke sauce, you can get it on the side.
http://hackthemenu.com/mcdonalds/secret-menu/fries-with-big-mac-sauce/

--Bryan

[Dave Smith]

On 2022-01-30 9:56 a.m., Gary wrote:
>

> I sure do love the McD sausage biscuits. Just plain. Every time my
> daughter comes for a visit, she will stop and bring me 2. Used to be 2/2
> but lately upped to 2/$4. I still get them. (I do pay her for them).
>
> I wrap each one in a baggie to keep it from drying out then have them as
> a late night snack.
>
> "If you're hungry, Jake, have an apple"
> " Good one, Dad."

I have to agree. I like the taste of apples but eating raw apples always
made my teeth sensitive and gave me cramps. They are okay when they are
cooked.

>
> I'm also hooked again (after many years) on the Big Macs. Also good
> lunch or late night snack. Next time she comes, I'm buying 4 of those
> kids.  Might even get one fish sandwich. Haven't had one of those in
> (seriously) over 40 years but I do remember them as OK.

The fish sandwich at McDs was the only thing I liked there.

[Hector]

You're very consistent too and it's not even a schtick in your case. I
guess that's the difference between a troll and a mental patient.

[Hector]

I like that I've become a standard to compare other people too. It's
too much honour but if you insist... ok then.

[Hector]

On Sun, 30 Jan 2022 05:57:10 -0800 (PST), Bryan Simmons
<bryang...@gmail.com> wrote:

>On Sunday, January 30, 2022 at 7:39:45 AM UTC-6, Mike Duffy wrote:
>
>> True. But BB is deliberately picking the trashiest combinations of the
>> trashiest ingredients he can find in order to 'shock' our sensibilities
>> in the manner of a the Troll Prince he aspires to become.
>>
>> You, on the other hand seem to be food snob serious about mixing
>> aspartame with wine to sweeten it,
>>
>And you, Mike, are as sloppy as ever. Maybe your brain has
>deteriorated from age. Adding a tiny bit of sucralose (not
>"aspartame") would make dry wine more drinkable for me.
>It's not like I go out and buy merlot and bring it home and
>sweeten it.

It's terrible.

(...)

>You are a poseur. You act like you're a smart guy, when
>you're actually intellectually lazy. Maybe, like John, you
>used to be a smart guy, and the lack of anal sex has
>eaten away your mind. I guess after all these years, it's
>a little late to offer her a butt plug.

Get help, Bryan.

[Harry]

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

[Hector]

[Harry]

[Michael Trew]

On 1/30/2022 8:39, Mike Duffy wrote:
> On Sun, 30 Jan 2022 04:38:10 -0800, Bryan Simmons wrote:
>
>> No, you don't. No one could *really* have as trashy eating habits as
>> you. You do deserve credit for coming up with the trashiest of the
>> trashy. Heck, I didn't even know that that canned taco meat existed.
>
> True. But BB is deliberately picking the trashiest combinations of the
> trashiest ingredients he can find in order to 'shock' our sensibilities
> in the manner of a the Troll Prince he aspires to become.

I'm not sure that's the case. I think he does enjoy poking a bit, but I
think that he posts what he eats, as he cooks it. I was not aware that
canned "taco meat" existed either.

> You, on the other hand seem to be food snob serious about mixing

> aspartame with wine to sweeten it...

Eww. I can't think of anything worse than artificial sweeteners. Of
course, I don't care for sweet drinks or anything alcoholic to begin
with, but any artificial sweetener has an inexcusable aftertaste.
Aspartame is worse than Sucralose, but I can easily decipher it from
regular sugar.

If my choice was between drinking water from my father's cistern (has a
very off color and odor - I didn't even like showering with it) or a
drink sweetened with nasty Aspartame, I'd take a jug of the brown-ish
cistern water first.

[Mike Duffy]

On Sun, 30 Jan 2022 05:57:10 -0800, Bryan Simmons wrote:

> And you, Mike, are as sloppy as ever. Maybe your brain has deteriorated
> from age. Adding a tiny bit of sucralose (not "aspartame") would make
> dry wine more drinkable for me.
> It's not like I go out and buy merlot and bring it home and sweeten it.

> [...]

> And you, Mike, are as sloppy as ever. Maybe your brain has deteriorated
> from age. Adding a tiny bit of sucralose (not "aspartame") would make
> dry wine more drinkable for me.
> It's not like I go out and buy merlot and bring it home and sweeten it.

You're starting to repeat yourself. Whose brain has deteriorated?

Aspartame, sucralose, yeah, I admit I got them confused, given that I
don't much care for either, nor cyclamate, nor sacharrin, nor acesulfame,
&c.

> You are a poseur. You act like you're a smart guy, when you're actually
> intellectually lazy. Maybe, like John, you used to be a smart guy, and
> the lack of anal sex has eaten away your mind.

I can honestly say that I have never had an inclination to try that.
(Either way.)

You seem soft of pre-occupied with other males trying / wanting it.

That seems sort of curiously ironic.

[Leonard Blaisdell]

On 2022-01-30, Gary <g.ma...@att.net> wrote:

> I'm also hooked again (after many years) on the Big Macs. Also good
> lunch or late night snack. Next time she comes, I'm buying 4 of those
> kids. Might even get one fish sandwich. Haven't had one of those in
> (seriously) over 40 years but I do remember them as OK.

When we eat at McDonalds, my wife has a Big Mac and a medium order of
fries. I have a quarter-pounder with cheese, a filet-o-fish and a small
fries. We both have a medium pineapple-mango smoothie.
Ordering a la carte here ain't cheap. That's about 22 bucks as of last
month or the cost of two reasonable beef tenderloins at the store.
That's why I generally cook at home.

[Plato]

On 31 Jan 2022 06:46:33 GMT, Leonard Blaisdell

<leobla...@sbcglobal.net> wrote:

>On 2022-01-30, Gary <g.ma...@att.net> wrote:
>
>> I'm also hooked again (after many years) on the Big Macs. Also good
>> lunch or late night snack. Next time she comes, I'm buying 4 of those
>> kids. Might even get one fish sandwich. Haven't had one of those in
>> (seriously) over 40 years but I do remember them as OK.
>
>
>When we eat at McDonalds, my wife has a Big Mac and a medium order of
>fries. I have a quarter-pounder with cheese, a filet-o-fish and a small
>fries. We both have a medium pineapple-mango smoothie.
>Ordering a la carte here ain't cheap.

A la carte... McDonalds... :)

[dsi1]

On Sunday, January 30, 2022 at 8:46:40 PM UTC-10, Leonard Blaisdell wrote:
> On 2022-01-30, Gary <g.ma...@att.net> wrote:

> -manmam

A pineapple mango smoothie sounds great. Funny, I did not know such a thing existed. Well okay then.

[Bryan Simmons]

On Sunday, January 30, 2022 at 5:57:25 PM UTC-6, Mike Duffy wrote:
> On Sun, 30 Jan 2022 05:57:10 -0800, Bryan Simmons wrote:
>
> > And you, Mike, are as sloppy as ever. Maybe your brain has deteriorated
> > from age. Adding a tiny bit of sucralose (not "aspartame") would make
> > dry wine more drinkable for me.
> > It's not like I go out and buy merlot and bring it home and sweeten it.
> > [...]
> > And you, Mike, are as sloppy as ever. Maybe your brain has deteriorated
> > from age. Adding a tiny bit of sucralose (not "aspartame") would make
> > dry wine more drinkable for me.
> > It's not like I go out and buy merlot and bring it home and sweeten it.
> You're starting to repeat yourself. Whose brain has deteriorated?
>

It was a literary thing. You wouldn't understand. ;-)

>
> Aspartame, sucralose, yeah, I admit I got them confused, given that I
> don't much care for either, nor cyclamate, nor sacharrin, nor acesulfame,
> &c.
> > You are a poseur. You act like you're a smart guy, when you're actually
> > intellectually lazy. Maybe, like John, you used to be a smart guy, and
> > the lack of anal sex has eaten away your mind.
> I can honestly say that I have never had an inclination to try that.
> (Either way.)
>

I remember you writing once that nothing goes in your ass,
and nothing goes in your wife's ass. You seemed so serious
that it made me laugh. You just don't seem to bother much
with details. When you make assertions about others, close
enough is sloppy.

--Bryan

[Gary]

On 1/30/2022 12:15 PM, Bryan Simmons wrote:
> A Big Mac is a McDouble plus a little middle bun, 3 cents
> worth of shredded iceberg and some puke sauce. Since
> you seem to like the puke sauce, you can get it on the side.
> http://hackthemenu.com/mcdonalds/secret-menu/fries-with-big-mac-sauce/

I saw a recipe for the big mac sauce the other night (some cooking show)
They claimed mayo, ketchup, tiny amount of sugar, plus some very minced
onions and pickles.
Sounds about right.

[Mike Duffy]

On Mon, 31 Jan 2022 01:21:17 -0800, Bryan Simmons wrote:

> I remember you writing once that nothing goes in your ass,
> and nothing goes in your wife's ass. You seemed so serious that it made
> me laugh. You just don't seem to bother much with details. When you
> make assertions about others, close enough is sloppy.

What clarifications are required? The only time I can remember anything
foreign in my rectum is the physical prostate exams performed by my
doctor. And I would need to ask my wife if she ever had a suppository.
It's really not something that provides subject matter for dinner
conversations.

[Cindy Hamilton]

I was in a strange mood a few weeks ago, and hacked together some
mayo, ketchup, and sweet pickle relish. It was a little dull, so I added
a shake or two of Tabasco. On a couple of sliders, it hit the spot.

Cindy Hamilton

[Cindy Hamilton]

A standard pelvic exam for women includes a finger up the rectum.

Cindy Hamilton

[dsi1]

Furikake fries are popular on this rock. The sauce used is a sweet aioli. Some folks like to dip a French fry in the sauce and then in furikake. My son likes to dump the sauce and furikake on the fries and then shake it all up.

https://photos.app.goo.gl/5MQq7fEPrJd6vzdY9
https://photos.app.goo.gl/cZpCcMaQzNorXqmL7

[Janet]

In article <0619e727-9eb5-4465...@googlegroups.com>,
angelica...@yahoo.com says...

>
> A standard pelvic exam for women includes a finger up the rectum.

only in America.

Thank god.

Janet UK

[Pythagoras]

They forgot a shitload of chemicals.

[Pythagoras]

In the UK, people sing authentic folk songs during a pelvic exam.

[Pythagoras]

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.

[Pythagoras]

[Catullus]

On Tue, 01 Feb 2022 04:47:04 +1100, Pythagoras <Bra...@null.invalid>
wrote:

Big Mac Sauce

Ingredients: Soybean Oil, Sweet Relish (Diced Pickles, Sugar, High
Fructose Corn Syrup, Distilled Vinegar, Salt, Corn Syrup, Xanthan Gum,
Calcium Chloride, Spice Extractives), Water, Egg Yolks, Distilled
Vinegar, Spices, Onion Powder, Salt, Propylene Glycol Alginate, Garlic
Powder, Vegetable Protein (Hydrolyzed Corn, Soy and Wheat), Sugar,
Caramel Color, Turmeric, Extractives of Paprika, Soy Lecithin.

<https://www.mcdonalds.com/us/en-us/product/big-mac.html>

Sugar, the dreaded HFCS and sugar again. Yay! And of course xanthan
gum, yay! And Propylene Glycol Alginate is a lovely touch, yay!

And people who eat prefab food consume more soy than vegetarians.

(And they say I don't post about food enough!)

[Catullus]

[Catullus]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Cindy Hamilton]

It looks like you don't think Big Mac sauce is food. Hence, you're not
posting about food.

Cindy Hamilton

[Romeo]

Of course it's food. Bad food.

[Romeo]

On Mon, 31 Jan 2022 10:37:05 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:

This is getting old in a hurry. Bruce needs to pick persona and stick
with it.

[Romeo]

[Michael Trew]

They look good, but in my experience, anytime that someone shakes sauce
on fries, they get soggy instead of nice crisp in a jiffy. When I
occasionally put malt vinegar on fries, I put it on after I'm already
seated that the table, right before consumption so they don't go soft.

[Michael Trew]

True. On the rare occasion that I eat out at McDonalds, it's $3 for the
small fry and McChicken bundle. Add a double cheeseburger for an extra
$2 if I'm really hungry, and I bring my own water or eat at home.

Try bundling your meals into a "meal deal" with sandwich/fries/drink to
save some money. Alternatively, they once offered a $5 deal on 2 large
sandwiches, and I think that the Fillet o Fish and Quarter pounder were
options. Get a large fry to split instead of a small and medium fry.

[Samson]

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

[bruce bowser]

Pour the sauce next to the fries, not on them. Or have a little cup there, to pour the ketchup or other sauce in and dip.

[bruce bowser]

Cindy, its all whining by you and Sheldon against eating at fast food places. Gimmie a break. Everyone goes there once and awhile. So what if some of us go a little more often. Now, i've wondered about Big Mac sauce. To me, t tastes like ketchup, relish and mayo mixed together. Big deal. I like the various burger specials.

[Delilah]

Ten years ago, I had "French" fries at McDonalds. We were travelling a
bit. Six years ago, I had an ice cream at another McDonalds.

This concludes the past ten years of "Fast Food And Me, A Journey",
soon in the better bookshops.

[Delilah]

[Delilah]

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

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

[Delilah]

[dsi1]

That's what my son does. Once it's mixed, you got a small window of opportunity to eat those fries!

[dsi1]

That's the way I'd do it but it ain't my fries so it's irrelevant.

[Dave Smith]

The simple trick to gravy and fries is to have a nice thick gravy and
not to drown the fries in it. You put some right on top, maybe some
around the edge, Don't drown the entire plate.

[Bryan Simmons]

If you order through the app you can get 20% off, so 3
regular hamburgers is only $2.40. Since Covid, the fries
taste funky, but the burgers taste exactly like they used to.
There are other deals too, but you can only use one.

--Bryan

[Hakan]

Do you have an explanation for how covid causes the fries to taste
different?

[Hakan]

[Hakan]

[Habbudabbi]

[Gary]

bruce bowser wrote:
> Michael Trew wrote:...in my experience, anytime that someone shakes sauce

>> on fries, they get soggy instead of nice crisp in a jiffy. When I
>> occasionally put malt vinegar on fries, I put it on after I'm already
>> seated that the table, right before consumption so they don't go soft.
>
> Pour the sauce next to the fries, not on them. Or have a little cup there, to pour the ketchup or other sauce in and dip.

Yes! That's what I learned to do.

Same with nachos. Don't dump the chips in a bowl and cover with all the
other stuff. Chips will be soft halfway through. Better to put them on
the side and dip and scoop with each dry chip.

[Asjemenou]

On Tue, 1 Feb 2022 05:19:05 -0500, Gary <g.ma...@att.net> wrote:

>bruce bowser wrote:
>> Michael Trew wrote:...in my experience, anytime that someone shakes sauce
>>> on fries, they get soggy instead of nice crisp in a jiffy. When I
>>> occasionally put malt vinegar on fries, I put it on after I'm already
>>> seated that the table, right before consumption so they don't go soft.
>>
>> Pour the sauce next to the fries, not on them. Or have a little cup there, to pour the ketchup or other sauce in and dip.
>
>Yes! That's what I learned to do.

"Friet met", the basic way to have fries:
<https://williampeynsaert.files.wordpress.com/2020/12/02d16ea0-47c1-11e8-abcc-02b7b76bf47f.jpg?w=816>

"Friet speciaal", a bit more advanced:
<http://photos1.blogger.com/blogger/740/512/320/patat.jpg>

Friet satésaus, Indo-Dutch fusion:
<https://d2j6dbq0eux0bg.cloudfront.net/images/38188055/1970796351.jpg>

[Gary]

Delilah wrote:
> On Mon, 31 Jan 2022 13:23:20 -0800 (PST), bruce bowser
> <bruce2...@gmail.com> wrote:
>
>> On Monday, January 31, 2022 at 1:37:09 PM UTC-5, Cindy Hamilton wrote:
>>>
>>> It looks like you don't think Big Mac sauce is food. Hence, you're not
>>> posting about food.
>>
>> Cindy, its all whining by you and Sheldon against eating at fast food places. Gimmie a break. Everyone goes there once and awhile.
>
> Ten years ago, I had "French" fries at McDonalds. We were travelling a
> bit. Six years ago, I had an ice cream at another McDonalds.

I love the McD fries and always buy one or two of the "dollar fries."
Those are the same size as the "small fries" but cheaper. Go figure.

Wendy's used to sell the best fast food fries when they were thick cut
crinkle fries. I'd often stop there just for fries. Never cared for
their hamburgers. Now they make the thin fries and not so good.

I also often used to buy an ice cream cone at McDonalds. Soft serve on a
cone and quite tasty. I'd order my food and wait for that. Then I would
get back in line and order a cone. I'd eat that on the way home.

>
> This concludes the past ten years of "Fast Food And Me, A Journey",
> soon in the better bookshops.

Right next to the Dave Smith "Journey" series of books?

[Gary]

Bruce wrote:

Gary <g.ma...@att.net> wrote:
>>> I saw a recipe for the big mac sauce the other night (some cooking show)
>>> They claimed mayo, ketchup, tiny amount of sugar, plus some very minced
>>> onions and pickles.
>>> Sounds about right.
>>>

>> They forgot a shitload of chemicals.
>
> Big Mac Sauce
>
> Ingredients: Soybean Oil, Sweet Relish (Diced Pickles, Sugar, High
> Fructose Corn Syrup, Distilled Vinegar, Salt, Corn Syrup, Xanthan Gum,
> Calcium Chloride, Spice Extractives), Water, Egg Yolks, Distilled
> Vinegar, Spices, Onion Powder, Salt, Propylene Glycol Alginate, Garlic
> Powder, Vegetable Protein (Hydrolyzed Corn, Soy and Wheat), Sugar,
> Caramel Color, Turmeric, Extractives of Paprika, Soy Lecithin.
>
> <https://www.mcdonalds.com/us/en-us/product/big-mac.html>

Isn't that silly? And most of that crap probably wouldn't even be
noticed if you left it out. My simple recipe above would be just fine
and taste the same, I'll bet.

I suspect the hired "food chemists" only do that to justify their job
worth and probably decent salaries.

[Cindy Hamilton]

They do it to reduce costs for the manufacturer. And to amp up the
taste of inferior ingredients.

Otherwise you'd complain about the prices and realize the crap
doesn't taste like anything.

Cindy Hamilton

[Mike Duffy]

I suspect it has a lot to do with preservatives. Gary's mix would
probably start to lose it's edge after a few weeks, refrigerated or not.

Be careful using that word around here. In Quebec 'preservatif' means
'condom'.