Saturday Burger Night

[jmcquown]

It's Wagyu beef. American "Kobe-Style" beef, whatever that means.

I'm cooking this burger in a cast iron skillet on the stovetop. No
seasonings other than salt & pepper. Cooked to medium-rare and then
topped with a slice of cheddar cheese and yes, a couple of strips of
bacon. It will be a bacon-cheese burger. On a toasted buttered whole
wheat hamburger bun.

No fries, no veggie side dishes. Just a really good bacon cheeseburger.
Mmmmm!

Jill

[Bruce]

On Sat, 8 Jul 2023 19:33:48 -0400, jmcquown <j_mc...@comcast.net>
wrote:

No corn??

[Hank Rogers]

Special shit your majesty. Quite acceptable to crow about it.

[Lentom RNancy]

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[Hank Rogers]

Take another whiff master. Your nose missed her ass by a couple
of feet!

[GM]

"Barbie Doll Coozine" at its finest... done on her Pink Princess EZ - Bake Oven...

I bet Princess Jill feels like a nine year - old again...

Like when she was on the threshold of puberty...

--
GM

[Sqwertz]

With ketchup and mayo? And a spear of pickle on the side?
Oh, wait... a wheat bun?

Nevermind.

-sw

[Dave Smith]

Burgers are a good Saturday night supper. Tonight's were made with
regular ground beef. I used a little salt, pepper, garlic powder and
about a tablespoon of bread crumbs. There was a little less than a pound
of meat and I made two good sized burgers, stuffed some cheddar into one
for my wife and blue cheese for me. Topped with some thinly sliced red
onion and a slice of tomato, a drizzle of deli mustard and a spoonful of
sweet relish. We were going to grill them on the gas BBQ but it started
to rain so they were done in a cast iron fry pan.

[GM]

You'd think that by now Miss Bwuthie would have jumped on the "GPS Sniffing" bandwagon...

--
GM

[jmcquown]

Never mind is right. I never use those condiments.

Jill

[Cindy Hamilton]

With cheese and bacon, you don't really need any condiments.

I'm not averse to mayo with a burger, but I find I rarely need
it if I have a sturdy bun and proper 80/20 ground beef. If
the bun is weak, a schmear of mayo will help keep it from
disintegrating when the burger juices hit it. If the burger
is too lean, a little mayo rounds out the profile.

--
Cindy Hamilton

[Sqwertz]

You eat dry burgers with no condiments or veggies on wheat buns?
You may as well buy/cook/eat that fake meat.

-sw

[Sqwertz]

On Sun, 9 Jul 2023 07:56:36 -0400, jmcquown wrote:

And burgers should be at least cooked medium, not med rare. I bet
you're cooking yours at least medium. Pics? This steak was more
medium than med-rare
https://i.postimg.cc/4dyBwR89/4-Th-of-July-Ribeye-Money-Shot.jpg
and I bet your hamburger was even more well done. Otherwise it
would be mushy and TIAD.

-sw

[Bryan Simmons]

On Sunday, July 9, 2023 at 10:31:54 AM UTC-5, Sqwertz wrote:
> On Sun, 9 Jul 2023 07:56:36 -0400, jmcquown wrote:
> > On 7/8/2023 9:19 PM, Sqwertz wrote:
> >> On Sat, 8 Jul 2023 19:33:48 -0400, jmcquown wrote:
> >>
> >>> It's Wagyu beef. American "Kobe-Style" beef, whatever that means.
>

It means that you pissed away money.

> >>>
> >>> I'm cooking this burger in a cast iron skillet on the stovetop. No
> >>> seasonings other than salt & pepper. Cooked to medium-rare and then
> >>> topped with a slice of cheddar cheese and yes, a couple of strips of
> >>> bacon. It will be a bacon-cheese burger. On a toasted buttered whole
> >>> wheat hamburger bun.
> >>>
> >>> No fries, no veggie side dishes. Just a really good bacon cheeseburger.
> >>> Mmmmm!
> >>>
> >>> Jill
> >>
> >> With ketchup and mayo? And a spear of pickle on the side?
> >> Oh, wait... a wheat bun?
> >>
> >> Nevermind.
> >>
> >> -sw
> >
> > Never mind is right. I never use those condiments.
> And burgers should be at least cooked medium, not med rare. I bet
> you're cooking yours at least medium. Pics? This steak was more
> medium than med-rare
> https://i.postimg.cc/4dyBwR89/4-Th-of-July-Ribeye-Money-Shot.jpg
> and I bet your hamburger was even more well done. Otherwise it
> would be mushy and TIAD.
>

Wagyu burgers seem stupid. What is the point of Wagyu,
other than the marbling? What difference does marbling
make if the beef is ground?
>
> -sw

--Bryan

[bruce bowser]

There are plenty of ground beef and burger marinades out there.

[Cindy Hamilton]

If you think burgers are dry, then you're overcooking them.

--
Cindy Hamilton

[jmcquown]

True. I'd hardly call a nice thick burger cooked medium-rare "dry". I
also lightly toast the bun and put a little butter on it.

Jill

[Thomas]

To me that steak is medium rare.

[Bryan Simmons]

The steak pictures was medium, exactly perfect for a
high grade ribeye.

**********
They both finished their salads, and a few shrimp, then went
to the sunroom to grill steaks. Winter thought, "I'm going to
like this being rich business," because the steaks were
beautiful. They were small T Bones, but cut thicker than
usual. When she saw how nicely marbled they were she
said, "Not quite so rare. Maybe almost medium." Ian grilled
both steaks that way.
**********

A cheaper steak, I'll cook medium rare, but a better one,
"Not quite so rare. Maybe almost medium."

--Bryan

[Ed P]

Why do the bother listing the fat content on ground beef? The marbling
is part of it.

[Sqwertz]

On Sat, 8 Jul 2023 19:33:48 -0400, jmcquown wrote:

> It's Wagyu beef. American "Kobe-Style" beef, whatever that means.

That means its supposed to be at least 47.5% genotyped
(genetically verified) Wagyu beef as bred from the 175 (or so)
100% fullblood live Wagyu cattle imported into the U.S. from Japan
back in the mid 80's and 90's. This was before Japan said, "Fuck
That!" and stopped exporting live Wagyu cattle declaring it a
"National Treasure".

The other 52.5% is usually phenotyped Black Angus, which we stole
from your home county - Scotland. But most of the U.S. "Black
Angus" is phenotyped ("looks like angus", not genetically verified
as opposed to genotyped. [Black] Angus cows just have to have 51%+
black hides according to the USDA - at best these would average a
mere 23.5% genetic fullblood Black Angus from Scotland.

There is no active certification process for guaranteeing your
American-Wagyu beef is at least 47.5% Wagyu breed. And I suspect
it's more like 3-20%, if at all. Farmers and consumers (like me)
have been harassing the USDA for answers and definitions on this
for years because their documentation is ambiguous and misleading.
American farmers who do indeed produce legitimate half-blood
(47.5% genotyped) and pure-blood (92.5% genotype) Wagyu beef(*)
are trying to protect the lineage and the associated marketing
terms but are losing to the Big Beef lobbies. No more live Wagyu
cattle will be imported into the U.S. so this marketing term is
just getting more diluted without any oversight whatsoever.

(*) There are no 100% full-blood Wagyu producers in the U.S. They
would all be inbred since so few live cattle were imported over a
15 years period.

This is why I run the "Largest Meat Forum in the World!", to bring
geekness to people who usually couldn't give less of a shit.

What's for lunch? Meatball sandwich maybe?... I gotta do some
lumberjacking first...

-sw

[Thomas]

I still say medium rare. Medium is far more cooked.

[jmcquown]

Here's another prime example of how Bryan doesn't understand trimming.
Why does his name appear below that of the person he's replying to
(steve)? Sloppy comes to mind.

As for the Wagyu beef, hey, it's my money, I'll spend it any way I want
to. It was very tasty but I did not say I am going to make buying this
particular type of ground beef a habit.

Jill

[Bruce]

On Sun, 9 Jul 2023 14:47:15 -0400, jmcquown <j_mc...@comcast.net>
wrote:

He's been doing that for ages, and continued doing it after it was
pointed out and explained to him. He's thick as a brick. And sloppy,
yes.

[Bryan Simmons]

Count the little >s. You really are a stupid cunt.

>
> As for the Wagyu beef, hey, it's my money, I'll spend it any way I want
> to. It was very tasty but I did not say I am going to make buying this
> particular type of ground beef a habit.
>

So, you were only stupid once.
>
> Jill

--Bryan

[jmcquown]

Sorry, but I know exactly how to cook a hamburger to my liking. It was
not dry. Michael would call it practically bloody. I call it juicy.
Get enough nice char on the outside and it's not mushy at all. But hey,
you can cook your burgers anyway you wish. I'm not ordering them from
some fast food place where they're thin and cooked all the way through.
I know how to cook a hamburger to my liking. Been doing it for years.

Why are you pissed off about the condiments? I never put lettuce or
tomatoes or pickles on hamburgers, either. I have always eaten my
hamburgers fairly plain. No skin off your nose.

Jill

[Bruce]

On Sun, 9 Jul 2023 12:13:10 -0700 (PDT), Bryan Simmons
<bryang...@gmail.com> wrote:

>On Sunday, July 9, 2023 at 1:47:26 PM UTC-5, jmcquown wrote:
>
>> Here's another prime example of how Bryan doesn't understand trimming.
>> Why does his name appear below that of the person he's replying to
>> (steve)? Sloppy comes to mind.
>>

>Count the little >s. *misogynistic slur removed*

You're doing it wrong and then telling people how to work around that.
It would be easier if you just started doing it right.

[itsjoan...@webtv.net]

On Sunday, July 9, 2023 at 11:30:00 AM UTC-5, Thomas wrote:
>

> On Sunday, July 9, 2023 at 11:31:54 AM UTC-4, Sqwertz wrote:
> >
> > This steak was more
> > medium than med-rare
> > https://i.postimg.cc/4dyBwR89/4-Th-of-July-Ribeye-Money-Shot.jpg
> >

> > -sw
> >
> To me that steak is medium rare.
>

Me, too. That's not even approaching medium.

[itsjoan...@webtv.net]

I think it goes back to my statement he, nor two other posters here, know how
to trim their posts by using their mouse or their touch pad. He thinks he has
to go through the tedious process of holding down his backspace key and
wait for it to deleted each letter and line one at a time.

No one should have to 'count >' (chevrons) to decipher who's he's addressing
his post to.

[jmcquown]

There is really no comparison between a steak that is pink in the middle
and medium-rare ground beef burger. My burger was a lot more red inside
and way more juicy than that. There's a reason I toast the hamburger
bun. :) Sorry, I don't stop to take pics when I'm hungry.

Jill

[Sqwertz]

They're dry with only a bun and cheese (and optional bacon). With
burgers, if it doesn't get all over the place then it doesn't
belong in your face.

Hey, that's kinda catchy! I should try and sell that slogan to a
gloopy-burger fast food company.

-sw

[Bruce]

He wrote a book on the computer. Even if it's a bit of a creepy soft
porn book, it still must have required a lot of text typing and
editing. That must have been a very painful process for him.

>No one should have to 'count >' (chevrons) to decipher who's he's addressing
>his post to.

I don't know what combination of computer clumsiness and Google
Groupsiness is at work here, but so many other GG users get it right,
so why not the Shelf Filler Extraordinaire?

[jmcquown]

Sorry, I'm not like Guy Fieri with all kinds of crap on my face when I eat.

> Hey, that's kinda catchy! I should try and sell that slogan to a
> gloopy-burger fast food company.
>
> -sw

I cooked another one and this time took a pic:

https://i.postimg.cc/fyjdTDtF/med-rare-cheeseburger.jpg

That burger is medium-rare and not dry. I didn't add bacon to this one.
I would have added some potato chips except I don't have any.

Jill

[bruce bowser]

Mixing ground beef with about 1/3rd of ground pork is good, too.

[bruce bowser]

On Sunday, July 9, 2023 at 4:31:54 PM UTC-4, Bruce wrote:
> On Sun, 9 Jul 2023 12:55:37 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Sunday, July 9, 2023 at 2:24:33 PM UTC-5, Bruce wrote:
> >>
> >> On Sun, 9 Jul 2023 12:13:10 -0700 (PDT), Bryan Simmons
> >> <bryang...@gmail.com> wrote:
> >>
> >> >Count the little >s. *misogynistic slur removed*
> >>
> >> You're doing it wrong and then telling people how to work around that.
> >> It would be easier if you just started doing it right.
> >>
> >I think it goes back to my statement he, nor two other posters here, know how
> >to trim their posts by using their mouse or their touch pad. He thinks he has
> >to go through the tedious process of holding down his backspace key and
> >wait for it to deleted each letter and line one at a time.
> He wrote a book on the computer. Even if it's a bit of a creepy soft
> porn book, it still must have required a lot of text typing and
> editing. That must have been a very painful process for him.

It's possible to do that just from voice. No writing needed.
[Het is mogelijk om dat alleen met spraak te doen. Geen schrijven nodig.].

[Bruce]

Yes, that's true. I wonder if he used a special creepy voice when he
dictated that book.
[Āe, he tika tēnei. Ka whakamārama ahau me pēhea ia i whakamahi i
tētahi reo whakakiki i te whakatātū i tēnei pukapuka.]

[songbird]

Ed P wrote:
...

> Why do the bother listing the fat content on ground beef? The marbling
> is part of it.

because they sell it with different percentages and it
is well worth it to avoid getting too much or too little
fat for various uses (sometimes more fat is fine other
times it's wasted).


songbird

[songbird]

Sqwertz wrote:
...

> You eat dry burgers with no condiments or veggies on wheat buns?

no buns for us, we normally have a burger patty with
mushrooms, the mushrooms are not dry.

the most recent round of patties came out of the freezer
and they were ones that didn't have very much fat in them.
we ended up using butter on them to provide more lube down
the gullet.

cheese helps, but we normally do not use cheese on the
burgers. i like it myself and that is for grilled ones
instead of fried (we don't have a grill so i don't get
grilled burgers with cheese very often).

for the grilled burgers i like cheese, miracle whip,
ketchup, tomato and onions. that's it. swimming in
MW and ketchup is better to me than skimping. if there's
green chili available that's taking it up another notch.
i'm growing some peppers with some heat this season so
we'll see if those are good eating or not.


songbird

[Bryan Simmons]

On Sunday, July 9, 2023 at 2:55:40 PM UTC-5, itsjoan...@webtv.net wrote:
> On Sunday, July 9, 2023 at 2:24:33 PM UTC-5, Bruce wrote:
> >
> > On Sun, 9 Jul 2023 12:13:10 -0700 (PDT), Bryan Simmons
> > <bryang...@gmail.com> wrote:
> >
> > >On Sunday, July 9, 2023 at 1:47:26 PM UTC-5, jmcquown wrote:
> > >
> > >> Here's another prime example of how Bryan doesn't understand trimming.
> > >> Why does his name appear below that of the person he's replying to
> > >> (steve)? Sloppy comes to mind.
> > >>
> > >Count the little >s. *misogynistic slur removed*
>

If you were male, it would be stupid prick.

> >
> > You're doing it wrong and then telling people how to work around that.
> > It would be easier if you just started doing it right.
> >
> I think it goes back to my statement he, nor two other posters here, know how
> to trim their posts by using their mouse or their touch pad. He thinks he has
> to go through the tedious process of holding down his backspace key and
> wait for it to deleted each letter and line one at a time.
>

I trim what I choose. I like that it makes you unhappy.

>
> No one should have to 'count >' (chevrons) to decipher who's he's addressing
> his post to.
>

It was typed below what it answered. Jill is Stupid Cunt #2,
as you have #1 well sewn up.

--Bryan

[Bruce]

My, my, but doesn't Jill get "testy" whenever she is "challenged".

[bruce bowser]

On Sunday, July 9, 2023 at 4:53:52 PM UTC-4, songbird wrote:
> Sqwertz wrote:
> ...
> > You eat dry burgers with no condiments or veggies on wheat buns?
> no buns for us, we normally have a burger patty with
> mushrooms, the mushrooms are not dry.

I wonder how the mushrooms in a sauce form would taste over the burger?

[Cindy Hamilton]

On 2023-07-09, Sqwertz <sqwe...@gmail.compost> wrote:
>
> They're dry with only a bun and cheese (and optional bacon). With
> burgers, if it doesn't get all over the place then it doesn't
> belong in your face.

Perhaps there's some problem with your salivary glands.

--
Cindy Hamilton

[GM]

jmcquown wrote:

> It's Wagyu beef. American "Kobe-Style" beef, whatever that means.
>
> I'm cooking this burger in a cast iron skillet on the stovetop. No
> seasonings other than salt & pepper. Cooked to medium-rare and then
> topped with a slice of cheddar cheese and yes, a couple of strips of
> bacon. It will be a bacon-cheese burger. On a toasted buttered whole
> wheat hamburger bun.
>
> No fries, no veggie side dishes. Just a really good bacon cheeseburger.
> Mmmmm!

RIP Peter Nero (Born: May 22, 1934, Brooklyn, New York US; Died, July 6, 2023 (aged 89) Eustis, Florida, US).

A prolific RCA artist (23 albums), below are some of his RCA LP's and 4 – track open - reel stereo tapes; “Sunday in New York” (1964) is
one of my “guilty pleasure” films (Jane Fonda hates it!), and he can be seen playing in the “nightclub” scene towards
the end of the film; it’s adult “New York swank” c. 1964.

https://postimg.cc/hhrrt0bN

NY Times: “Peter Nero, the concert pianist who soared to popularity in the 1960s with a swinging hybrid of
classics and jazz and kept the beat for nearly six decades with albums, club and television dates, and segues into
conducting pops orchestras, died on Thursday in Eustis, Fla. He was 89. His daughter, Beverly Nero, said he
died at the At Home Care Assisted Living Facility, where he had lived in recent months.” WIKI: “Nero recorded
his first album under the name of Bernie Nerow in July 1957 under the Mode label MOD-LP117 which shows
his technical virtuosity in the jazz genre.

Nero recorded an album in 1961 and won a Grammy Award that year for Best New Artist. Since then, he has
received another Grammy, garnered 10 additional nominations and released 67 albums. Nero's early association
with RCA Victor produced 23 albums in eight years. His subsequent move to Columbia Records resulted in
the million-selling single and album Summer of '42…”

https://postimg.cc/hhrrt0bN

[Cindy Hamilton]

Ed's dry wit is sometimes difficult to spot. Perhaps he should
use a sarcasm indicator.

--
Cindy Hamilton

[Bruce]

Wherever Jill is, she just *has* to be "the center of attention".

[Cindy Hamilton]

On 2023-07-09, songbird <song...@anthive.com> wrote:

To each their own. I like the taste of beef, sometimes with
a thin slice of raw onion. If I've misstepped and overcooked
the burger, I'll give it some chipotle Tabasco. The acid is
a welcome foil to the burger.

But generally I prefer my burgers pretty plain. No cacophony
of flavor.

--
Cindy Hamilton

[Thomas]

"...if it doesn't get all over the place then it doesn't
belong in your face."

Sell it to Trump.

[Sqwertz]

On Sun, 9 Jul 2023 08:43:18 -0700 (PDT), Bryan Simmons wrote:

> On Sunday, July 9, 2023 at 10:31:54 AM UTC-5, Sqwertz wrote:
>> On Sun, 9 Jul 2023 07:56:36 -0400, jmcquown wrote:
>>> On 7/8/2023 9:19 PM, Sqwertz wrote:
>>>> On Sat, 8 Jul 2023 19:33:48 -0400, jmcquown wrote:
>>>>
>>>>> It's Wagyu beef. American "Kobe-Style" beef, whatever that means.
>>

> It means that you pissed away money.
>>>>>

>>>>> I'm cooking this burger in a cast iron skillet on the stovetop. No
>>>>> seasonings other than salt & pepper. Cooked to medium-rare and then
>>>>> topped with a slice of cheddar cheese and yes, a couple of strips of
>>>>> bacon. It will be a bacon-cheese burger. On a toasted buttered whole
>>>>> wheat hamburger bun.
>>>>>
>>>>> No fries, no veggie side dishes. Just a really good bacon cheeseburger.
>>>>> Mmmmm!
>>>>>
>>>>> Jill
>>>>
>>>> With ketchup and mayo? And a spear of pickle on the side?
>>>> Oh, wait... a wheat bun?
>>>>
>>>> Nevermind.
>>>>
>>>> -sw
>>>
>>> Never mind is right. I never use those condiments.

>> And burgers should be at least cooked medium, not med rare. I bet
>> you're cooking yours at least medium. Pics? This steak was more
>> medium than med-rare
>> https://i.postimg.cc/4dyBwR89/4-Th-of-July-Ribeye-Money-Shot.jpg
>> and I bet your hamburger was even more well done. Otherwise it
>> would be mushy and TIAD.
>>
> Wagyu burgers seem stupid. What is the point of Wagyu,
> other than the marbling? What difference does marbling
> make if the beef is ground?

Wagyu is a breed of cow, not an indicator of USDA grade or fat
content. Some Domestic American Wagyu may only grade USDA Select.

Also, 100% wagyu tastes different and the fat melts at a lower
temperature. That's less-so in American Wagyu, but very pronounced
in fullblood wagyu from Japan. "American wagyu" is bastardized
and at most 46.5% actual wagyu, genetically. Is it different than
regular angus/holstein ground beef? Jill should have been able to
taste the difference in a half-blood Wagyu burger without
extraneous condiments. Did she?

Those are the generally accepted facts. I will have my own
opinions in 13 days or less...

https://i.postimg.cc/3RBrRLbx/Kobe-Wagyu-Strip-Steak.jpg

-sw
-sw

[Sqwertz]

We shouldn't have to count the little >'s on 100% of your posts to
figure out your demented quoting and snipping style.

Your style sucks triple glaborous scrotums.

-sw

[Sqwertz]

On Sun, 9 Jul 2023 09:29:56 -0700 (PDT), Thomas wrote:

> On Sunday, July 9, 2023 at 11:31:54 AM UTC-4, Sqwertz wrote:
>> On Sun, 9 Jul 2023 07:56:36 -0400, jmcquown wrote:
>>> On 7/8/2023 9:19 PM, Sqwertz wrote:
>>>> On Sat, 8 Jul 2023 19:33:48 -0400, jmcquown wrote:
>>>>
>>>>> It's Wagyu beef. American "Kobe-Style" beef, whatever that means.
>>>>>

>>>>> I'm cooking this burger in a cast iron skillet on the stovetop. No
>>>>> seasonings other than salt & pepper. Cooked to medium-rare and then
>>>>> topped with a slice of cheddar cheese and yes, a couple of strips of
>>>>> bacon. It will be a bacon-cheese burger. On a toasted buttered whole
>>>>> wheat hamburger bun.
>>>>>
>>>>> No fries, no veggie side dishes. Just a really good bacon cheeseburger.
>>>>> Mmmmm!
>>>>>
>>>>> Jill
>>>>
>>>> With ketchup and mayo? And a spear of pickle on the side?
>>>> Oh, wait... a wheat bun?
>>>>
>>>> Nevermind.
>>>>
>>>> -sw
>>>
>>> Never mind is right. I never use those condiments.
>> And burgers should be at least cooked medium, not med rare. I bet
>> you're cooking yours at least medium. Pics? This steak was more
>> medium than med-rare
>> https://i.postimg.cc/4dyBwR89/4-Th-of-July-Ribeye-Money-Shot.jpg
>> and I bet your hamburger was even more well done. Otherwise it
>> would be mushy and TIAD.
>>

> To me that steak is medium rare.

It's more medium then med-rare. Med rare would have some red, not
just pink. But it was better this way since it wasn't Prime or
even Choice beef.

Med-rare would have been my pork chop the night previous:
https://i.postimg.cc/5yBr1GPs/Pork-Chop-Money-Shot.jpg

=-sw

[Bryan Simmons]

On Sunday, July 9, 2023 at 12:46:02 PM UTC-5, Ed P wrote:
> On 7/9/2023 11:43 AM, Bryan Simmons wrote:

> > On Sunday, July 9, 2023 at 10:31:54 AM UTC-5, Sqwertz wrote:
> >> On Sun, 9 Jul 2023 07:56:36 -0400, jmcquown wrote:
> >>> On 7/8/2023 9:19 PM, Sqwertz wrote:
> >>>> On Sat, 8 Jul 2023 19:33:48 -0400, jmcquown wrote:
> >>>>
> >>>>> It's Wagyu beef. American "Kobe-Style" beef, whatever that means.
> >>

> > It means that you pissed away money.
> >>>>>

> >>>>> I'm cooking this burger in a cast iron skillet on the stovetop. No
> >>>>> seasonings other than salt & pepper. Cooked to medium-rare and then
> >>>>> topped with a slice of cheddar cheese and yes, a couple of strips of
> >>>>> bacon. It will be a bacon-cheese burger. On a toasted buttered whole
> >>>>> wheat hamburger bun.
> >>>>>
> >>>>> No fries, no veggie side dishes. Just a really good bacon cheeseburger.
> >>>>> Mmmmm!
> >>>>>
> >>>>> Jill
> >>>>
> >>>> With ketchup and mayo? And a spear of pickle on the side?
> >>>> Oh, wait... a wheat bun?
> >>>>
> >>>> Nevermind.
> >>>>
> >>>> -sw
> >>>
> >>> Never mind is right. I never use those condiments.
> >> And burgers should be at least cooked medium, not med rare. I bet
> >> you're cooking yours at least medium. Pics? This steak was more
> >> medium than med-rare
> >> https://i.postimg.cc/4dyBwR89/4-Th-of-July-Ribeye-Money-Shot.jpg
> >> and I bet your hamburger was even more well done. Otherwise it
> >> would be mushy and TIAD.
> >>

> > Wagyu burgers seem stupid. What is the point of Wagyu,
> > other than the marbling? What difference does marbling
> > make if the beef is ground?
> >>
> >> -sw
> >
> > --Bryan
> Why do the bother listing the fat content on ground beef? The marbling
> is part of it.
>

Are you trying to look as stupid as Jill? The fat in ground beef
doesn't need to come from marbling, but can just as easily be
from the fat around the outside of the meat being ground?

--Bryan

[jmcquown]

Ed posed a rhetorical question as a facetious remark.

Jill

[Dave Smith]

It looks about medium to me, about as cooked as I would want a steak to be.

[Bryan Simmons]

It was exactly as Wertz described it, "more medium than med-rare."

--Bryan

[Bruce]

On Sun, 09 Jul 2023 21:08:30 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:

>To each their own. I like the taste of beef, sometimes with
>a thin slice of raw onion. If I've misstepped and overcooked
>the burger, I'll give it some chipotle Tabasco. The acid is
>a welcome foil to the burger.

"Darling, could you pass me the acid, please. My burger needs some
foil."

[Bruce]

On Sun, 9 Jul 2023 14:17:31 -0700 (PDT), Thomas <cano...@gmail.com>
wrote:

Are you referring to the golden showers from Russian prostitutes that
Trump received in his face?

[Hank Rogers]

Did you get splattered while you were sniffing his ass?

[Thomas]

Yes. He would never want a garbanzo bean on his face.

[jmcquown]

Considering my newsreader does display >'s unless I'm replying, his
reply is even more ignorant than the last time he accused "joann" (no
such person) of the same thing. How come his name always appears below
mine when he's allegedly quoting correctly? Notice the childish
boy-child retorts, calling women Cunts any time one disagrees with him.
It's a wonder he ever got out of that high school summer English class.

Jill

[GM]

jmcquown wrote:


> Considering my newsreader does display >'s unless I'm replying, his
> reply is even more ignorant than the last time he accused "joann" (no
> such person) of the same thing. How come his name always appears below
> mine when he's allegedly quoting correctly? Notice the childish
> boy-child retorts, calling women Cunts any time one disagrees with him.
> It's a wonder he ever got out of that high school summer English class.

LOL...!!!

A typical "LOOK AT M-E-E-E..." "Karen"* - type response...

No wonder Jill lost a husband, and now sits home alone, all bitter and accusatory...

And there's a good reason she deserves the moniker "Princess Jill"...

https://en.wikipedia.org/wiki/Karen_(slang)

* "Karen is a pejorative term used as slang for a middle-class white woman who is perceived as entitled or
demanding beyond the scope of what is normal. The term is often portrayed in memes depicting middle-class
white women who "use their white and class privilege to demand their own way"...

The meme carries several stereotypes, the most notable being that a Karen will demand to "speak to the manager"
of a hypothetical service provider...

Kansas State University professor Heather Suzanne Woods, whose research interests include memes, said a Karen's
defining characteristics are a sense of entitlement, a willingness and desire to complain, and a self-centered
approach to interacting with others.

According to Woods, a Karen "demands the world exist according to her
standards with little regard for others, and she is willing to risk or demean
others to achieve her ends."...

Charlene Lewis, writing for Bitch, agrees, saying a Karen doesn't view others as individuals and instead moves
"through the world prepared to fight faceless conglomerate of lesser-than people who won't give her what
she wants and feels she deserves."

😎

--
GM

[007]

jmcquown RAGED:

> Considering my newsreader does display >'s unless I'm replying, his
> reply is even more ignorant than the last time he accused "joann" (no
> such person) of the same thing. How come his name always appears below
> mine when he's allegedly quoting correctly? Notice the childish
> boy-child retorts, calling women Cunts any time one disagrees with him.
> It's a wonder he ever got out of that high school summer English class.
>
> Jill

[Ed P]

On 7/9/2023 3:13 PM, Bryan Simmons wrote:
> On Sunday, July 9, 2023 at 1:47:26 PM UTC-5, jmcquown wrote:
>> On 7/9/2023 1:45 PM, Ed P wrote:
>>> On 7/9/2023 11:43 AM, Bryan Simmons wrote:
>>>> On Sunday, July 9, 2023 at 10:31:54 AM UTC-5, Sqwertz wrote:
>>>>> On Sun, 9 Jul 2023 07:56:36 -0400, jmcquown wrote:
>>>>>> On 7/8/2023 9:19 PM, Sqwertz wrote:
>>>>>>> On Sat, 8 Jul 2023 19:33:48 -0400, jmcquown wrote:
>>>>>>>
>>>>>>>> It's Wagyu beef. American "Kobe-Style" beef, whatever that means.

>>>>>>>>

>>>>>>>> I'm cooking this burger in a cast iron skillet on the stovetop. No

>>>>>>> With ketchup and mayo? And a spear of pickle on the side?

>>>>>>

>>>>>> Never mind is right. I never use those condiments.

>>>> Wagyu burgers seem stupid. What is the point of Wagyu,

>>>>
>>>

>>> Why do the bother listing the fat content on ground beef? The marbling

> Count the little >s. You really are a stupid t.

So, if so easy, who said each of the above? Sometimes, depending on the
posting software you get | or || instead of >

[Sqwertz]

On Sun, 9 Jul 2023 16:43:51 -0400, jmcquown wrote:

> I cooked another one and this time took a pic:
>
> https://i.postimg.cc/fyjdTDtF/med-rare-cheeseburger.jpg

OK, I'll give you the med-rare hamburger badge.

But I'll take a definite pass on that. Eating a hamburger stuffed
with raw ground beef isn't my bag. At least it's not real whole
wheat bun. Its that fake wheat bread - like most "wheat bread".
100% whole wheat bread wouldn't be good for your ... colonitis, or
whatever it is.

-sw

[Ed P]

On 7/9/2023 4:46 PM, bruce bowser wrote:

>>
>> As for the Wagyu beef, hey, it's my money, I'll spend it any way I want
>> to. It was very tasty but I did not say I am going to make buying this
>> particular type of ground beef a habit.
>

> Mixing ground beef with about 1/3rd of ground pork is good, too.


Do that all the time for meatballs. Old family recipe from wife's Aunt
Angie is 50% beef, 25% pork, 25% veal.

[Sqwertz]

I'll schedule a doctor appt tomorrow to have that checked out.

-sw

[Thomas]

???
Med
Med rare
Rare
Blue
Raw.

Med rare burger. Almost rare to me.

[Ed P]

But marbling is part of it. Fact is, the fat content is important and
it does make a difference when ground. If you shop at a real butcher,
you can select a cut and have it ground, nothing else added so yes, it
is important. Trying to look smart is having the wrong effect on you.

[Sqwertz]

On Sun, 9 Jul 2023 16:43:51 -0400, jmcquown wrote:

> I cooked another one and this time took a pic:
>
> https://i.postimg.cc/fyjdTDtF/med-rare-cheeseburger.jpg
>

> That burger is medium-rare and not dry. I didn't add bacon to this one.
> I would have added some potato chips except I don't have any.

OK, here's mine. Lets let the audience decide. They all hate us
anyway, what could go wrong? Cindy is dismissed since she already
announced her bias (even though I added onion and chipotle sauce
just for her - underneath - nyeh!).

https://i.postimg.cc/z3Zpt3Bc/Bacon-Cheeseburger.jpg

-sw

[Sqwertz]

On Sun, 9 Jul 2023 17:00:47 -0700 (PDT), 007 wrote:

> jmcquown RAGED:
>
>> Considering my newsreader does display >'s unless I'm replying, his
>> reply is even more ignorant than the last time he accused "joann" (no
>> such person) of the same thing. How come his name always appears below
>> mine when he's allegedly quoting correctly? Notice the childish
>> boy-child retorts, calling women Cunts any time one disagrees with him.
>> It's a wonder he ever got out of that high school summer English class.
>>
>> Jill
>
> LOL...!!!
>
> A typical "LOOK AT M-E-E-E..." "Karen"* - type response...

It took you 34 minutes to change your posting name and copy and
paste that into a duplicate post?

Somebody;s got You wrapped around her little finger and is making
you dance for her. You're her court's jester - and they always
get shot to death on impulse.

-sw

[Michael Trew]

On 7/9/2023 3:55 PM, itsjoan...@webtv.net wrote:
>
> I think it goes back to my statement he, nor two other posters here, know how
> to trim their posts by using their mouse or their touch pad. He thinks he has
> to go through the tedious process of holding down his backspace key and
> wait for it to deleted each letter and line one at a time.
>
> No one should have to 'count>' (chevrons) to decipher who's he's addressing
> his post to.

Even though I glanced at your Google Groups when I was there, I don't
remember if it was all the same color or not. In my newsreader, it
shows colored lines to each name, which helps immensely. Photo below.

https://postimg.cc/87cRX67N

[Michael Trew]

On 7/9/2023 3:14 PM, jmcquown wrote:
>
> Sorry, but I know exactly how to cook a hamburger to my liking. It was
> not dry. Michael would call it practically bloody. I call it juicy. Get
> enough nice char on the outside and it's not mushy at all. But hey, you
> can cook your burgers anyway you wish. I'm not ordering them from some
> fast food place where they're thin and cooked all the way through. I
> know how to cook a hamburger to my liking. Been doing it for years.

Michael wouldn't call it bloody, but not nearly done enough, in my
opinion (I saw your burger picture). To each their own; Maybe it's
because I like red meat cooked through, but my favorite part of the
sandwich is the lettuce/tomato/onions on top of the meat.

Then again, I don't buy ground beef to begin with. I'm not trying to
channel Sheldon, but it just seems gross and unhygienic, to me... Very
much like those pre-made bagged salads. No thanks; I'll start with a
raw roast or a whole head of lettuce, and process it myself.

[Sqwertz]

On Sun, 09 Jul 2023 21:05:56 GMT, Cindy Hamilton wrote:

> Ed's dry wit is sometimes difficult to spot. Perhaps he should
> use a sarcasm indicator.

Except it wasn't that this time.

-sw

[Sqwertz]

On Sun, 9 Jul 2023 10:24:46 -0700 (PDT), Bryan Simmons wrote:

> On Sunday, July 9, 2023 at 11:30:00 AM UTC-5, Thomas wrote:
>> On Sunday, July 9, 2023 at 11:31:54 AM UTC-4, Sqwertz wrote:
>>>

>>> This steak was more medium than med-rare
>>> https://i.postimg.cc/4dyBwR89/4-Th-of-July-Ribeye-Money-Shot.jpg
>>> and I bet your hamburger was even more well done. Otherwise it
>>> would be mushy and TIAD.
>>

>> To me that steak is medium rare.
>>

> The steak pictures was medium, exactly perfect for a
> high grade ribeye.

It was Medium-Rare-Medium. Or Medium-Medium-Rare. It was perfect
for a High Select/Low Choice cut. A Top Choice or Prime I'd have
cooked more rare.

> **********
> They both finished their salads...

THE END

-sw

[Sqwertz]

On Sun, 9 Jul 2023 10:54:34 -0700 (PDT), Thomas wrote:

> On Sunday, July 9, 2023 at 1:24:50 PM UTC-4, Bryan Simmons wrote:
>> On Sunday, July 9, 2023 at 11:30:00 AM UTC-5, Thomas wrote:
>>> On Sunday, July 9, 2023 at 11:31:54 AM UTC-4, Sqwertz wrote:

>>> > On Sun, 9 Jul 2023 07:56:36 -0400, jmcquown wrote:
>>> > > On 7/8/2023 9:19 PM, Sqwertz wrote:
>>> > >> On Sat, 8 Jul 2023 19:33:48 -0400, jmcquown wrote:
>>> > >>
>>> > >>> It's Wagyu beef. American "Kobe-Style" beef, whatever that means.
>>> > >>>

>>> > >>> I'm cooking this burger in a cast iron skillet on the stovetop. No
>>> > >>> seasonings other than salt & pepper. Cooked to medium-rare and then
>>> > >>> topped with a slice of cheddar cheese and yes, a couple of strips of
>>> > >>> bacon. It will be a bacon-cheese burger. On a toasted buttered whole
>>> > >>> wheat hamburger bun.
>>> > >>>
>>> > >>> No fries, no veggie side dishes. Just a really good bacon cheeseburger.
>>> > >>> Mmmmm!
>>> > >>>
>>> > >>> Jill
>>> > >>
>>> > >> With ketchup and mayo? And a spear of pickle on the side?
>>> > >> Oh, wait... a wheat bun?
>>> > >>
>>> > >> Nevermind.
>>> > >>
>>> > >> -sw
>>> > >
>>> > > Never mind is right. I never use those condiments.
>>> > And burgers should be at least cooked medium, not med rare. I bet

>>> > you're cooking yours at least medium. Pics? This steak was more

>>> > medium than med-rare
>>> > https://i.postimg.cc/4dyBwR89/4-Th-of-July-Ribeye-Money-Shot.jpg
>>> > and I bet your hamburger was even more well done. Otherwise it
>>> > would be mushy and TIAD.
>>> >

>>> > -sw

>>> To me that steak is medium rare.
>>>
>> The steak pictures was medium, exactly perfect for a
>> high grade ribeye.
>>

>> **********
>> They both finished their salads, and a few shrimp, then went
>> to the sunroom to grill steaks. Winter thought, "I'm going to
>> like this being rich business," because the steaks were
>> beautiful. They were small T Bones, but cut thicker than
>> usual. When she saw how nicely marbled they were she
>> said, "Not quite so rare. Maybe almost medium." Ian grilled
>> both steaks that way.
>> **********
>>
>> A cheaper steak, I'll cook medium rare, but a better one,
>> "Not quite so rare. Maybe almost medium."
>>
>> --Bryan
> I still say medium rare. Medium is far more cooked.

This would be med-rare in a steakhouse. It is not quite medium.
If it were served as medium, a customer would be justified in
objecting.

=sw

[Ed P]

The burger looks good, but I prefer the salad on the side.

[Mike Duffy]

On 2023-07-09, jmcquown wrote:

> Notice the childish boy-child retorts, calling
> women Cunts any time one disagrees with him.

Classic latent homosexuality. Note that the only
others here on 'Team Anal' are Greg and John.

I suppose Greg comes by it by something feigning honesty,
but with Bryan it's more of the iceberg's tip, the
remainder of his cries of anguish not hidden by the depths
of his self-loathing.

[itsjoan...@webtv.net]

On Sunday, July 9, 2023 at 3:55:05 PM UTC-5, Bryan Simmons wrote:
>
> On Sunday, July 9, 2023 at 2:55:40 PM UTC-5, itsjoan...@webtv.net wrote:
> >
> > > >Count the little >s. *misogynistic slur removed*
> >
> If you were male, it would be stupid prick.
> > >
If you were male, you'd be a stupid prick.

> > >
> > I think it goes back to my statement he, nor two other posters here, know how
> > to trim their posts by using their mouse or their touch pad. He thinks he has
> > to go through the tedious process of holding down his backspace key and
> > wait for it to deleted each letter and line one at a time.
> >

> I trim what I choose. I like that it makes you unhappy.
> >
I don't think you're capable of trimming text.

> >
> > No one should have to 'count >' (chevrons) to decipher who's he's addressing
> > his post to.
> >

> It was typed below what it answered. Jill is Stupid Cunt #2,
> as you have #1 well sewn up.
>
> --Bryan
>
You'd be #1 prick if only you were male.

[Mike Duffy]

On 2023-07-10, Sqwertz wrote:

> If it were served as medium, a customer
> would be justified in objecting.

But not if it were served to a medium,
because they should have known how
it would be cooked.

[GM]

On Sunday, July 9, 2023 at 9:29:22 PM UTC-5, Mike Duffy wrote:
> On 2023-07-09, jmcquown wrote:
>
> > Notice the childish boy-child retorts, calling
> > women Cunts any time one disagrees with him.
> Classic latent homosexuality. Note that the only
> others here on 'Team Anal' are Greg and John.
>
> I suppose Greg comes by it by something feigning honesty,
>

Mike is a heterosexual irredentist...!!!

--
GM

[Cindy Hamilton]

The bacon is undercooked.

In restaurants, I usually order mayo, lettuce, tomato, and (if
available) raw onion. It covers a multitude of sins.

My husband likes cheeseburgers. I've just never seen the appeal.
I'm simply not one of those people who thinks everything is better
with cheese.

--
Cindy Hamilton

[Sqwertz]

On Mon, 10 Jul 2023 09:21:18 GMT, Cindy Hamilton wrote:

> On 2023-07-10, Sqwertz <sqwe...@gmail.compost> wrote:
>> On Sun, 9 Jul 2023 16:43:51 -0400, jmcquown wrote:
>>
>>> I cooked another one and this time took a pic:
>>>
>>> https://i.postimg.cc/fyjdTDtF/med-rare-cheeseburger.jpg
>>>
>>> That burger is medium-rare and not dry. I didn't add bacon to this one.
>>> I would have added some potato chips except I don't have any.
>>
>> OK, here's mine. Lets let the audience decide. They all hate us
>> anyway, what could go wrong? Cindy is dismissed since she already
>> announced her bias (even though I added onion and chipotle sauce
>> just for her - underneath - nyeh!).
>>
>> https://i.postimg.cc/z3Zpt3Bc/Bacon-Cheeseburger.jpg
>
> The bacon is undercooked.

We've done this before. I don't eat dry, overcooked bacon. Just
like you try not to eat dry, overcooked burgers.

See how that works?

-sw

[Sqwertz]

That's your newsreader highlighting what it thinks are email
addresses. It didn't highlight Jill or Bruce.

-sw

[Graham]

On 2023-07-10 3:21 a.m., Cindy Hamilton wrote:
> On 2023-07-10, Sqwertz <sqwe...@gmail.compost> wrote:
>> On Sun, 9 Jul 2023 16:43:51 -0400, jmcquown wrote:
>>
>>> I cooked another one and this time took a pic:
>>>
>>> https://i.postimg.cc/fyjdTDtF/med-rare-cheeseburger.jpg
>>>
>>> That burger is medium-rare and not dry. I didn't add bacon to this one.
>>> I would have added some potato chips except I don't have any.
>>
>> OK, here's mine. Lets let the audience decide. They all hate us
>> anyway, what could go wrong? Cindy is dismissed since she already
>> announced her bias (even though I added onion and chipotle sauce
>> just for her - underneath - nyeh!).
>>
>> https://i.postimg.cc/z3Zpt3Bc/Bacon-Cheeseburger.jpg
>
> The bacon is undercooked.
>

No! It's perfect!

[Ed P]

Given the thickness, yes. Thin bacon I do crispier.

[Graham]

I detest crispy bacon. When my Mum was frying breakfast, I
used to ask her to just show the bacon to the pan. She only ever bought
back bacon so crisping it, ruined it. IMO, side bacon, streaky in the
UK, is better when soft.

[Dave Smith]

It looks good to me.

[Bryan Simmons]

Well, if you folks would stop *recruiting*...
>
> --
> GM

--Bryan

[Bryan Simmons]

It wasn't good from the get-go. The best bacon has several
thin stripes, like that pictured here.
https://www.goodhousekeeping.com/health/diet-nutrition/a36994/the-truth-about-bacon/
That's somewhat analogous to marbling in a steak.

--Bryan

[Sqwertz]

And I tend to buy only the thick stuff, which can get hard if it's
overcooked. Not that I like hard ("crispy") thin bacon either.

-sw

[Sqwertz]

This is dry-cured bacon "ends and pieces" which I get for under
$3/lb ($4.49/1.5lbs). They're all strips/lices and a good value
compared to that factory water-logged bacon stuff for $5/lb. Some
strips are too thick, and I'll dice those up and use for beans or
bacon bits.

-sw

[Dave Smith]

On 2023-07-10 1:05 p.m., Sqwertz wrote:

>>>> The bacon is undercooked.
>>>>
>>> No! It's perfect!
>>
>> Given the thickness, yes. Thin bacon I do crispier.
>
> And I tend to buy only the thick stuff, which can get hard if it's
> overcooked. Not that I like hard ("crispy") thin bacon either.
>

Crispy bacon is only good if it is sliced very thin. It crunches easily.
Thick back cooked crispy can be a challenge to eat.

[melting clouds of lead]

On Mon, 10 Jul 2023 06:40:36 -0500
Sqwertz <sqwe...@gmail.compost> wrote:

> We've done this before. I don't eat dry, overcooked bacon.

May as well just rub right it in yer chubby cheeks:

https://www.centraltexasfoodbank.org/sites/default/files/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

[melting clouds of lead]

On Sun, 9 Jul 2023 20:37:34 -0500
Sqwertz <sqwe...@gmail.compost> wrote:

> You're her court's jester - and they always
> get shot to death on impulse.
>
> -sw

https://www.centraltexasfoodbank.org/sites/default/files/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

[melting clouds of lead]

On Sun, 9 Jul 2023 20:31:22 -0500
Sqwertz <sqwe...@gmail.compost> wrote:

> OK, here's mine. Lets let the audience decide. They all hate us

> anyway, what could go wrong?

https://www.centraltexasfoodbank.org/sites/default/files/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

[melting clouds of lead]

On Sun, 9 Jul 2023 19:36:12 -0500
Sqwertz <sqwe...@gmail.compost> wrote:

> I'll schedule a doctor appt tomorrow to have that checked out.
>
> -sw
Liposuction?

https://www.centraltexasfoodbank.org/sites/default/files/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

[melting clouds of lead]

On Sun, 9 Jul 2023 19:31:10 -0500
Sqwertz <sqwe...@gmail.compost> wrote:

> your ... colonitis, or
> whatever it is.
>
> -sw

fat = colon trouble:

https://www.centraltexasfoodbank.org/sites/default/files/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

[melting clouds of lead]

On Sun, 9 Jul 2023 16:24:09 -0500
Sqwertz <sqwe...@gmail.compost> wrote:

> Your style sucks triple glaborous scrotums.
>
> -sw

You seem to suck about anything:

https://www.centraltexasfoodbank.org/sites/default/files/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

[melting clouds of lead]

On Sun, 9 Jul 2023 16:19:07 -0500
Sqwertz <sqwe...@gmail.compost> wrote:

> I will have my own
> opinions in 13 days or less...
https://www.centraltexasfoodbank.org/sites/default/files/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

[melting clouds of lead]

On Sun, 9 Jul 2023 15:31:17 -0500
Sqwertz <sqwe...@gmail.compost> wrote:

> Hey, that's kinda catchy! I should try and sell that slogan

fatties-r-us

https://www.centraltexasfoodbank.org/sites/default/files/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

[melting clouds of lead]

No dipshit, that crap is RAW!