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.

For me, cheese is most acceptable when cut
with something else, like meat, lots thereof.

We usually make thick (about 1/3 pound of meat per) burgers and have
found that sandwich thins (rounds) make good buns.

As often as not my preference is for no bun
or perhaps just eating half the bun.

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.

Sort of like Shawn's kid.

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.

Yes, when they disappear they can add something
the same way fish sauce does.

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.

The funny thing is I'm comfortable using extreme
stovetop temperatures, the oven, not so much.

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

So we should chat while we can.

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?

I wish we could switch off the key - we have
gone far enough.

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.

Mnmnmn - but to me it still tastes bad.

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.

When I'm really thirsty, which is seldom enough,
the taste of the water is way down the list.

Cod a la Biscay
categories: main, Spanish, fish, historical value only
servings: 4 to 6

1 lb salt cod
1 clove garlic
2 lg onions, chopped
2 green peppers, sliced
1/2 c oil
6 lg tomatoes, chopped
1/4 c soft bread crumbs
1/2 ts salt
1/4 ts pepper
1/8 ts powdered saffron
1 c fish stock
4 oz cn pimentos
toast slices if desired

Soak fish in water to cover overnight. Clean,
bone, and cut into 2" pieces. Simmer 20 min in
water to cover. Reserve 1 c fish stock.

Saute garlic, onions, and peppers in oil
until tender. Discard garlic. Add tomatoes,
cover, and simmer 15 min. Puree vegetables,
add crumbs, salt, pepper, and 1 c fish stock.
Cook 5 min. Add saffron.

Oven at 300F.

Alternate layers of fish and pimentos. Cover
with sauce. Bake 20 min. Serve with toast.

Mayburn Koss, New York Times 4/5/1959
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

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.

For me, cheese is most acceptable when cut
with something else, like meat, lots thereof.

I like most cheese in a variety of ways, but not on a burger and most
definatly not a slice of American plastic on a fried fish patty in a
white bun.

We usually make thick (about 1/3 pound of meat per) burgers and have found that sandwich thins (rounds) make good buns.

As often as not my preference is for no bun
or perhaps just eating half the bun.

I'll add lettuce (preferably leaf), tomato slices, sometimes onion, and
pickles if available to my burger so would prefer to have something to
hold it all together. Usually the bun is the only big carb hit of the
meal so I can "afford" it.

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.

Sort of like Shawn's kid.

We used to, when our girls were small, and asking for salt, take the
shaker (closed) and shake it over their food. They got whatever was
around the seal (very little) but had the illusion they were getting
more and it satisfied them.

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.

Yes, when they disappear they can add something
the same way fish sauce does.

That's another thing I don't use a lot of.

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.

The funny thing is I'm comfortable using extreme
stovetop temperatures, the oven, not so much.

Interesting.

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

next > ML> 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. > ML> We thank you for doing so.

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

days > next week

So we should chat while we can.

We hit the road again in a couple of days but won't be "off the air" but
a few days. I'll keep you posted when to expect another, longer, travel "outage".

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?

I wish we could switch off the key - we have
gone far enough.

OK, off key hit.

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.

Mnmnmn - but to me it still tastes bad.

Did you ever, in high school science class, do the (IIRC) PK (something)
test? If the paper tasted bitter, you had a certain gene. The majority
of people do not taste it. So long since I had the class, I don't
remember that much about it.

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 > ML> > 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.

When I'm really thirsty, which is seldom enough,
the taste of the water is way down the list.

I'll take water over a lot of other liquids. (G)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... *Everyone is weird. Some of us are proud of it*

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