Burger views

V

vinay_6543

New member
Ketchup and mustard should remain apart, on different sides of the burger.
To combine ketchup and mustard is folly.

Onions may be placed in proximity to the ketchup. Pickles may be placed in
proximity to the mustard. Yellow mustard is preferable for pickles.

Thousand Island dressing and mayonaisse are poor substitutes for cheese and
should be avoided at all costs.

The milder the cheese the better. You don't want to overpower the burger. It
might get mad at you.


W. Pooh (AKA Winnie P.)
 
On Mon, 11 Apr 2011 23:55:28 -0500, Omelet
wrote:


Medium sweet? Sheesh, okay... so you don't feel like you won't need
to brush your teeth for a week after drinking it, but "sweet"? No
way.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 10 Apr 2011 18:50:13 -0400, "Christopher M."
wrote:


I guess that means I should stop ordering my burgers with blue cheese
or garlic on them.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Tue, 12 Apr 2011 02:22:35 -0500, Omelet
wrote:


White zinfandel is different. I thought you were talking about
zinfandel, which is red.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Christopher M." wrote:





You're allowed to doctor up a burger 1,000,000,001 ways.

Andy

Andy's Evil Twin: Are not!

Are so!

You can even use cheese.

Can not!

Can so!

Not!

You can even put lettuce and tomato and other stuff on 'em!!!

Even avocado!

Can't!

Can so!

Not!

Can!

....

Andy


Can't!

Can!
 
On Tue, 12 Apr 2011 02:27:25 -0500, "Storrmmee"
wrote:

Sweet is good beginner wine. I was stuck on Chenin Blanc for a long
time.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 10-Apr-2011, "Christopher M." wrote:


Pooh is right; that is, the burger described is pooh, not Pooh is correct.
8-)

A decent hamburger needs no cheese; cheese is only required to mask inferior
meat used to make the burger. Then, the cheese should be of high quality,
preferably a Wisconsin cheddar or a Wisconsin cheddar spread (the stuff
usually found in a crock); either will elevate a poor burger to edible
status.

Ketchup has no place on a hamburger; but, it has a place of honor along
side, accompanying french fries. Mustard (mustard relish is an acceptable
alternative) should go on the top bun. Thin sliced onion on bottom bun,
optionally topped with two, side-by-side pickle slices - sliced lengthwise,
not those wimpy rounds. In some cases, (mostly when bar food is involved)
grilled onions may be substituted; however, pickle is not acceptable when
the onions are grilled.

In all cases the bun should be lightly buttered and "toasted" on griddle or
fry-pan.


--
"Calling an illegal alien an 'undocumented immigrant' is like calling a drug
dealer an 'unlicensed pharmacist' "

Change Cujo to Juno in email address.
 
On Apr 10, 3:50?pm, "Christopher M."
wrote:

Bun is toasted.

From bottom half of bun to top half of bun in order of application:

mustard, preferably whole grain ground brown
ketchup, just a tad
burger - medium to medium rare, well seared
cheese - preferably a good cheddar, melted on the burger on the grill
barely crispy thick sliced pepper bacon - at least two slices
tomato slices - as ripe as possible
onion slice- thin thin thin sliced red onion
lettuce - preferably crispy leaf lettuce
mayo on top bun

wrap with a paper 'diaper' to catch the drips.



everyone has their own way of doing it.
 
On Tue, 12 Apr 2011 02:27:25 -0500, "Storrmmee"
wrote:


Everyone loves sweet. That's why tastings are invariably structured
from driest to sweetest.

And (nothing personal intended here) that's why a vote for sweetness
for its own sake is just an indication of having no taste.

-- Larry
 
On 4/12/2011 12:55 AM, Omelet wrote:


Zin used to be my favorite wine but for some reason it started to be too
sweet. I don't care much for red wines, so my favorite white is
Chardonnay. I've been experimenting with different brands but my fall
back is always Sutter Home. There've been other but I need to start a
journal to keep track. I had a nice one from a wine store at the
Fisherman's Wharf in SF but now I can't remember the name of it. I had
to leave the rest of the bottle with family who were staying on for a
few more days when we left.
 
On 4/10/2011 7:50 PM, l, not -l wrote:


I do like cheese on a burger, but only a small amount. Swiss or cheddar
for me. But only if the burger isn't exuding a huge amount of grease.

I do like ketchup on a burger, but I also like mayonnaise. I put both
together on the same side of the bun. Not a fan of anything pickled.

Or grilled to slightly toasted. No butter needed, though it's nice
sometimes.
 
On 2011-04-13, Cheryl wrote:

Are you talking about white zinfandels, which barely qualifies as real
wine? The chick-flick of wines? ;)

Real varietal zinfandels are rich dry reds, like Italian chiantis.
While the zin grape is very sweet, it all get converted to alcohol,
which is why you will see huge zins with as high as 17% abv.

nb
 
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