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.

We will try it, at some point but not sure when that will be.

Or make your own. Thin patty, well done until
the edges are crispy, regular toasted bun with
a smear of butter, nothing else but maybe a
square slice of white Cheddar. The combo is
attractive in its way but not enough to go to
Wisconsin for.

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)?

No, but IIRC, my sister wanted to try it when Mom was out one night and
we had to fix supper. She seemed to fancy herself a bit of a gourmet
cook then and now but..............................let's just say her
tastes aren't our tastes.

I've found that "gourmet" cooking often relies on
salt for punch. I've never been at that school.

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.

Seems so, wonder how/why they became popular to begin with.

If you eat lots of pizza, maybe you need a
change of pace now and again. Anchovies add
a lot of that punch as mentioned above, both
from the salt and the "ooh mommy."

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.

They're good with a bit of crunch too--bell pepper and onions, at least.

If you cook your pizza at home oven temperatures,
they are apt to shed water unpleasantly, crunch
or no crunch.

It'll be even more of a skim once we start travelling next week.

Well, post a couple a day if you can.

This is the first chance I've gotten so had a lot to catch up on.

We thank you for doing so.

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.

Should we try to keep it currant?

Watermelon choly idea.

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.

Made more reasonable with Stevia for Baking for half the sugar.

As I've said before, even stevia irritates
my taste buds, though it may be the least
bad among the nonsugar sweeteners.

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.

We were in Berlin 45 years after the war ended; water was still bad
then.

But no doubt safe to drink, if unpleasant.
Certainly by my first visit there the question
of unhealthy water had been beaten.

Bulgogi Jeongol
categories: Singaporean, Korean, main, soup, beef
servings: 4

400 g best quality sukiyaki beef
bulgogi sauce
5 pc kelp
10 c water
2 ts sesame oil
1 ts canola oil
1 lg yellow onion, sliced thinly
2 lg carrots, shredded
1 cabbage, roughly chopped
10 shiitake mushrooms, sliced
1 c bunashimeiji mushrooms
1 c oyster mushrooms
1 hd maitake mushrooms
1 handful enoki
1 handful dangmyeon (Korean potato starch noodles)
sesame seeds for garnish

Marinate beef in bulgogi sauce for at least 1 hr.

Make stock, boiling the kelp in water for 45 min.

Separately, fry onions in sesame-canola oil 1 min
on medium-high heat until fragrant and translucent.

Add carrots, fry until just softened, about 40 sec.

Add cabbage, fry until just wilted, about 2 min.

Add mushrooms, toss through, about 2 min.

Remove the kelp from the stock, and transfer the
sauteed vegetables into the stock. Bring to a
boil, then lower to a simmer for 45 min.

5 min before serving, put in the dangmyeon and
beef, with 2 Tb bulgogi marinade and stir through.

Garnish with sesame seeds.

thehungrybunnie.blogspot.sg
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* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

The rap on Culver's is "not enough butter."

We might give it a try one of these days, but don't hold your

I encourage you to do so (both try them, as an
affordable indulgence, and report back), but be
advised there are butterier butterburgers around.

We will try it, at some point but not sure when that will be.

Or make your own. Thin patty, well done until
the edges are crispy, regular toasted bun with
a smear of butter, nothing else but maybe a
square slice of white Cheddar. The combo is
attractive in its way but not enough to go to
Wisconsin for.

I'm not a fan of cheeseburgers--would rather have the cheese as a side.
We usually make thick (about 1/3 pound of meat per) burgers and have
found that sandwich thins (rounds) make good buns.

If French's told you to jump off a cliff,
would you (reference to old saying)?

No, but IIRC, my sister wanted to try it when Mom was out one night

and > we had to fix supper. She seemed to fancy herself a bit of a
gourmet

cook then and now but..............................let's just say

her > tastes aren't our tastes.

I've found that "gourmet" cooking often relies on
salt for punch. I've never been at that school.

I cook with very little salt, no salt sometimes if there's enough other flavors. One time while we were growing up, this sister was making
spaghetti sauce (or what my mom called sauce). She had the meat white
with the amount of onion salt and garlic salt she'd poured on. Don't
remember if she added any regular salt in addition, wouldn't surprise me
if she did.

There are some toppings I won't get on a pizza, including

anchovies. > ML> I

It seems a substantial majority of the
population is with you there.

Seems so, wonder how/why they became popular to begin with.

If you eat lots of pizza, maybe you need a
change of pace now and again. Anchovies add
a lot of that punch as mentioned above, both
from the salt and the "ooh mommy."

They're something I have used in cooking from time to time when they
melt into the dish but I don't like them on pizza.

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.

They're good with a bit of crunch too--bell pepper and onions, at

least.

If you cook your pizza at home oven temperatures,
they are apt to shed water unpleasantly, crunch
or no crunch.

We'll crank up the heat as hot as we can, make a thin crust and bake it
on a stone. Other times we'll bake it in the ceramic "egg" grill.

It'll be even more of a skim once we start travelling next

week. > ML> Well, post a couple a day if you can.

This is the first chance I've gotten so had a lot to catch up on.

We thank you for doing so.

Still have a few days here, will be transitioning for a couple of days
next week

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.

Should we try to keep it currant?

Watermelon choly idea.

Orange you glad we can do so?

It's one that doesn't keep--the crust gets soggy and fresh

berries > ML> have > a short shelf life so best made, then eaten
quickly. But it's > ML> very

yummy.

I'm sure, but think of the carbs.

Made more reasonable with Stevia for Baking for half the sugar.

As I've said before, even stevia irritates
my taste buds, though it may be the least
bad among the nonsugar sweeteners.

It's the only plant based one, no alcohols or artificial this and that
which is why we like it.

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.

We were in Berlin 45 years after the war ended; water was still bad then.

But no doubt safe to drink, if unpleasant.
Certainly by my first visit there the question
of unhealthy water had been beaten.

Same here, but the taste of the water makes a difference if I consider
it drinkable or not.

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


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)