Quoting Michael Loo to Jim Weller <=-

meat in Texas only meant beef;
poultry was for sissies and pork for deviants.

And we won't even talk about what the cattle ranchers thought about
sheep herders and eating lamb!

Interesting that most of my friends don't like
olives (but love olive oil). For me olives were
okay and olive oil anathema, but now both the
fruit and its products are much appreciated,
though only in moderation.

Growing up, homemade pickles were frequently on the table, usually
dills, and olives were an expensive store bought treat and so
rationed. "There are 18 olives on the relish tray; you can have 3
each." Consequently I love them and not just in moderation. Neekha
shares my tastes in that regard and when she lived with us I would
buy restaurant sized half gallon bottles (quite inexpensive per
ounce that way) and we would have bowlfuls together.

the Chateau Lafayette, Ottawa's oldest bar [...] young Dan
Aykroyd drank there when he wasn't hanging out at a nearby coffee
house called Le Hibou which was THE Ottawa blues venue in the
1970s.

It's possible I bumped into him at one of those two places.

One thing that people forget about Aykroyd and Belushi -
especially the former - was that they were aficionados and also
pretty proficient practitioners of blues, the movie being a
tribute

A fun film.

On a food note, one of my all time favourite Belushi skits was the
one about the Greek Dinner.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carl's Jr. Western Bacon Cheeseburger
Categories: Sandwiches, Groundmeat, Beef, Bacon, Cheese
Yield: 1 Serving

2 Onion rings; frozen
1/4 lb Ground beef
1 Sesame-seed hamburger bun
2 sl Bacon
Salt to taste
1 sl American cheese
2 tb Bull's Eye Hickory Smoke
Barbecue sauce

Preheat a clean barbecue to medium grilling heat. Bake the onion
rings in the oven according to the directions on the package. Form
the ground beef into a flat burger the same diameter as the bun.
It's best to premake your burger and store it in the freezer, then
cook it frozen. Grill the faces of the top and bottom bun in a
frying pan on the stove over medium heat. Keep the pan hot. Cook
the bacon slices in the pan. Grill the burger for 3 to 4 minutes
per side, or until done. Salt each side. Spread 1 tablespoon of
the barbecue sauce on the faces of each bun, top and bottom. Place
both onion rings on the sauce on the bottom bun. Next stack the
burger, then the cheese and the 2 bacon slices, crossed over each
other. Top off the sandwich with the top bun.

MMMMM




Cheers

Jim


... It's perfectly possible to love both grilled and griddled burgers.

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