(salad, grilled meat, no bun) at a fast food place. Can't do

that > ML> with

That's another "rather starve" scenario for me.

Depends on the plac--some of them I would too.

Or one could give in and have one unhealthy and
semi-delicious meal, hold the salad, please.

I usually take the salad over the fries. C-F-A has what they call a
super foods salad (replacing the carrot raisin salad they used to have)
made with kale, raisins, nuts and not sure what's in the dressing (tho
IIRC, I think maple syrup is part of it). I'd rather have the carrot
raisin salad but this one is better than their cole slaw. I'll go with
the tossed salad sometimes to save a few pennies tho.

I'll save a few pennies and a few calories by
refraining from eating the sides altogether.

Yay for chicharrones!

I'm not thrilled with a lot of commercial snack foods, especially

those > high in calories but empty in flavor.
Chicharrones are at least low in carbs (zero)
and by no means low in flavor.

Fried pork rinds?

The term means different things to different
people, but yes. I'm fond of most varieties,
including the Central American kind that is
grilled skin-on pork belly strips. But in that
post I was referring to puffy deep-fried.

No, and cans today usually don't have the lead solder to be

concerned > with.
I wonder when the last time they did was.

I'm not sure--would probably be able to research it on Google or

some > place similar if I really wanted to knnow.
According to encyclopedia.com, 1904.

OK, about the time Upton Sinclair was getting after the big meat packing industry.

I thought he was somewhat after that.

There really isn't a "typical" Boston accent,
rather a stereotypical one, which is of Irish
origin. There are other New England twangs,
but they are too numerous and different from
one another to be lumped together.

I'm thinking of the BAH-ston--heard that in the Ayer area when we were
at Fort Devens.

That's an hour away - a lot of stuff going
on in between those places.

No, but this time you might be able to influence a decision for the better.

If as is my theory the need is a purely
neurotic one, all the reasoning and good
sense in the world isn't going to help.

Or, she may decide, after looking at some big breeds, to go with
something more reasonable in size. Bichon Frises are good little dogs,
very sociable/friendly but they do need a lot of grooming to keep the
powder puff look.

Little dogs have no appeal for her. I think she
still thinks of herself as the vibrant young
horsewoman of 30-40-50-60.

Pyrex is much safer, but I did know someone who
managed to break a Pyrex dish on the first try.

These dishes were rather beat up--Dad would glue chips (if they were
from the rim areas) back on. About 10 years ago, tho, Mom broke a couple
of the bowls...........at that point, my brothers and I bought Mom and
Dad a set of Corelle wear. Not sure what happened to the Pyrex stuff; it
may have been put in the cellar until Dad moved out and then disposed
of. When the household goods were dispersed, I got the Corelle.

I always liked Centura more than Corelle,
but the popularity of microwaves extincted
the former.

Double cheeseburgers, Los Angeles-style
categories: California, beef, dairy, sandwich
servings: 4

1/3 c mayonnaise
1 Tb toasted sesame seeds
4 Tb unsalted butter, at room temp
4 brioche hamburger buns, split
2 lb ground chuck
Kosher salt
freshly ground pepper
2 Tb olive oil
8 sl Cheddar cheese
4 butter lettuce leaves
4 shiso or sesame (perilla) leaves
4 sl (thin) tomato
4 sl (thin) red onion

In a small bowl, mix the mayonnaise with the sesame seeds.

Heat a large nonstick griddle or 2 nonstick skillets over
moderate heat. Butter the cut sides of the hamburger buns
and toast them on the griddle until golden, 4 to 5 min.
Transfer to a platter.

Shaped beef into eight 1/4"-thick patties. Season the
patties with salt and pepper. Brush the griddle with
the olive oil, add the patties and cook over high heat
for 2 min. Flip the patties and cook for 2 min longer,
then top each one with a slice of cheddar cheese. Cook
just until the cheese is melted, about 1 min.

Stack 2 burgers on each bun. Top with the lettuce,
shiso leaves, tomato and onion. Spread the top halves
of the buns with the mayo, close the burgers and serve.

Roy Choi via Food & Wine
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

super foods salad (replacing the carrot raisin salad they used to

have) > made with kale, raisins, nuts and not sure what's in the
dressing (tho > IIRC, I think maple syrup is part of it). I'd rather
have the carrot

raisin salad but this one is better than their cole slaw. I'll go

with > the tossed salad sometimes to save a few pennies tho.

I'll save a few pennies and a few calories by
refraining from eating the sides altogether.

I usually only have salad as a side at C-F-A or other such places.

Yay for chicharrones!

I'm not thrilled with a lot of commercial snack foods,

especially > ML> those > high in calories but empty in flavor.

Chicharrones are at least low in carbs (zero)
and by no means low in flavor.

Fried pork rinds?

The term means different things to different
people, but yes. I'm fond of most varieties,
including the Central American kind that is
grilled skin-on pork belly strips. But in that
post I was referring to puffy deep-fried.

OK, that sounds good also.

I'm not sure--would probably be able to research it on Google

or > ML> some > place similar if I really wanted to knnow.

According to encyclopedia.com, 1904.

OK, about the time Upton Sinclair was getting after the big meat

packing > industry.

I thought he was somewhat after that.

Just checked--"The Jungle" was written in 1904, published in 1906. That
was the one that really exposed the meat packing industry. IIRC, the FDA
came about because of conditions written about in that book.

There really isn't a "typical" Boston accent,
rather a stereotypical one, which is of Irish
origin. There are other New England twangs,
but they are too numerous and different from
one another to be lumped together.

I'm thinking of the BAH-ston--heard that in the Ayer area when we

were > at Fort Devens.

That's an hour away - a lot of stuff going
on in between those places.

Yes, but still quite the broad "ah" accent.

sense in the world isn't going to help.

Or, she may decide, after looking at some big breeds, to go with something more reasonable in size. Bichon Frises are good little

dogs, > very sociable/friendly but they do need a lot of grooming to
keep the > powder puff look.

Little dogs have no appeal for her. I think she
still thinks of herself as the vibrant young
horsewoman of 30-40-50-60.

We'd like to think of younger selves; reality is, we ain't! It's hitting
me hard with the knee, knowing the only thing that can help now is total replacement.

Pyrex is much safer, but I did know someone who
managed to break a Pyrex dish on the first try.

These dishes were rather beat up--Dad would glue chips (if they were from the rim areas) back on. About 10 years ago, tho, Mom broke a

couple > of the bowls...........at that point, my brothers and I
bought Mom and > Dad a set of Corelle wear. Not sure what happened to
the Pyrex stuff; it > may have been put in the cellar until Dad moved
out and then disposed > of. When the household goods were dispersed, I
got the Corelle.

I always liked Centura more than Corelle,
but the popularity of microwaves extincted
the former.

Got to go with what the people want. We were at an outlet mall a few
weeks ago, thought we'd check out the Corning Ware store. Got there and
the shelves were almost bare--they were going out of business. Wonder if
all of them are, or just that particular one; we didn't ask.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
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