The rap on Culver's is "not enough butter."
We might give it a try one of these days, but don't hold your breath as
it won't be any time soon. When we do, we'll write it up.
I encourage you to do so (both try them, as an
affordable indulgence, and report back), but be
advised there are butterier butterburgers around.
Sizzleburgers > (cooked in half butter/half worcestershire sauce) that
I think it was > French's promoted eons ago. Except my mom did it with probably A&P or > Victory house brand worcestershire and margerine, so not quite the real > thing.
That would be a little salty for me, as is
the standard wing sauce (half melted margarine,
half Frank's).
But it was "the thing" promoted by French's in the mid 60s. Salt wasn't
a big issue then. Still, nothing to write home about.
If French's told you to jump off a cliff,
would you (reference to old saying)?
There are some toppings I won't get on a pizza, including anchovies. I
It seems a substantial majority of the
population is with you there.
had, IIRC, sausage and pepperoni--wanted a bit more of a protein hit to
go with the carbs of the crust. Even with a small amount of toppings, it
was a bit of a challenge to eat without dropping half the toppings. But,
it was cooked thru. Don't know if I'd go back for another one tho.
What really doesn't go on pizza is raw
begetables, unless the oven is extremely
hot and dries them out before they have a
chance to ooze their liquid into the crust.
I'd go for the M & O but leave off the D and add some sort of meat. Steve's reaction to my speculation was a big "UGH!". (G)
Why on earth - where's his sense of adventure?
He ate a fair amount of the durian at Janis's in 2008, just doesn't want
it on a pizza I guess. (G)
Tomato and durian might be interesting.
This was a name brand person (withheld to
protect the guilty).
UGH!
As recent headlines show, name brand and nice do
not necessarily go together.
That's for sure!
Seems a more dominant characteristic for power
and glory is assholiness rather than holiness.
Most of the time a fast skim, replies/notes to me in a bit more
detail.
Makes sense.
It'll be even more of a skim once we start travelling next week.
Well, post a couple a day if you can.
But not bil-ing you for it.
Girl, why you wanna make me blue?
No, not intentionally. Nor am I goosing you. (G)
This discussion is beginning to rasp on me.
I made a fresh strawberry pie yesterday; it's 2/3 gone already.
You too are being bad.
It's one that doesn't keep--the crust gets soggy and fresh berries have
a short shelf life so best made, then eaten quickly. But it's very
yummy.
I'm sure, but think of the carbs.
That was in Berlin. Water in Frankfurt wasn't as bad but still, not
that > great for drinking.
Surely, the Germans being as they are,
safe to drink, though.
Doubt if many Germans drink their own tap water, most often it's not
worth drinking. Used to be not very safe for drinking either.
One of the things about losing a war to the US is
that one gets gobs of aid with which to rebuild
the economy and the infrastructure, including the
water supplies. I'm pretty sure all of western
Europe has access to safe tap water now; it may
not always be delicious, but it's an option.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cauliflower Soup (Minestra Di Cavalfiore)
Categories: Italian, Soups, Vegetables
Servings: 6
1 lg Head cauliflower
2 tb White or cider vinegar
1/4 c Olive oil
4 To 6 cloves garlic
1/4 ts To 1/2 tsp hot pepper flakes
3 c Hot meat broth
Salt
1/3 c Chopped fresh parsley
6 oz Freshly grated pecorino
-cheese
"There's probably no sense in making this soup if you don't like
cauliflower. As with so much Italian food, this recipe uses a few basic
ingredients to showcase the star vegetable. A purist would even shudder
at
the cheese! Make this soup as garlicky and spicy as you like but be sure
to serve lots of crusty Italian bread or bruschetta (toasted Italian
bread
brushed with olive oil). When I want a soup with a bit more texture, I
remove 1 cup of the cooked cauliflower, puree it, and return it to the
remaining soup"
Break the cauliflower florets into small (1/2 inch) pieces. Trim the
stem
end and cut into 1/2-inch pieces. Wash the cauliflower in 2 quarts of
cold
water blended with 2 tablespoons of vinegar. Drain and drop into a large
pot of boiling salted water. Boil for 4 minutes; drain and dry well.
Heat the olive oil in a soup pot; add the garlic and hot pepper, and cook
gently until the garlic is golden. Add the cauliflower and cook for 5
minutes, stirring to prevent it from browning. Add the hot broth, salt
and
parsley and cook until the cauliflower is tender. Ladle into soup bowls
and sprinkle with a generous amount of cheese.
Serves 6.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]
Posted by Fred Peters.
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