Quoting Dave Drum to Jim Weller <=-

Hardee's Mushroom Swiss Thickburger - add bacon.

A wonderful combination of flavours! Not as every day fare or I'd be
big as blimp but a nice periodic indulgence. We don't have Hardee's
here, as there was pushback from Canadian Harvey Burger about
confusing the public and the judge agreed but we do have Carl's
Junior which, as we all know, is the same thing. It never took off
here though as the eastern outlets all folded and there are only 20
survivors in the west. Too bad, as I've never tasted one and they
sure do look good in the ads. Right now the best burgers in
Yellowknife are at Fatburger and they make a nice mushroom Swiss
burger with optional bacon (and the choice of 5 other cheeses for
that matter).

Fatburgers are large enough that they are whole meal without a
side. And their sides, like their chili cheese fries, are such a
generous portion that you don't need a burger!

salvaging dumpster items for St. John's Breadline and the 8th
Street Rescue Mission

We have an outfit called Food Rescue that does the same thing. They
aren't literally dumpster diving but picking up unsalable items that
the supermarkets set aside for them. They recover 150,000 kilos of
food a year. And the stuff they can't use doesn't go in a regular
dumpster either but a green recycling container that goes to a
composting pit beside the regular dump.

pork tenderloins [...] on sale @ U$1.29/lb.

I loaded up on pork tenderloins, a smoked shoulder roast and a half
ham at $4.00 plus livers, kidneys, a bunch of different sausages and
a frozen whole loin cut into chops at $3.00. Some stuff was close to
the sell by date and marked down 30%. And I was happy with those
prices.

Title: Quadruple Bypass Burger
SOURCE: Heart Attack Grill, Chandler, AZ.

I came across this amusing tagline that I wasn't going to use here
but you forced my hand. [g]

Cheers

Jim

... Why do Americans eat like they have free health care?

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JIM WELLER wrote to DAVE DRUM <=-

Hardee's Mushroom Swiss Thickburger - add bacon.

A wonderful combination of flavours! Not as every day fare or I'd be
big as blimp but a nice periodic indulgence. We don't have Hardee's
here, as there was pushback from Canadian Harvey Burger about
confusing the public and the judge agreed but we do have Carl's
Junior which, as we all know, is the same thing. It never took off
here though as the eastern outlets all folded and there are only 20 survivors in the west. Too bad, as I've never tasted one and they
sure do look good in the ads. Right now the best burgers in
Yellowknife are at Fatburger and they make a nice mushroom Swiss
burger with optional bacon (and the choice of 5 other cheeses for
that matter).

Fatburgers are large enough that they are whole meal without a
side. And their sides, like their chili cheese fries, are such a
generous portion that you don't need a burger!

I wish we had a Fatburger here. I've eaten there when travelling/visiting
a time or two. We used to have a Smashburger but it folded primarily due
to a poor choice of location - high rent and problematic access. Plus
high turnover in personnel leading to an inconsistent experience. The
food was decent and (mostly) worth the co$t. I think that in a stand
alone location with better signage and decent staffing it could have
been a gold mine. Bv)=

salvaging dumpster items for St. John's Breadline and the 8th
Street Rescue Mission

We have an outfit called Food Rescue that does the same thing. They
aren't literally dumpster diving but picking up unsalable items that
the supermarkets set aside for them. They recover 150,000 kilos of
food a year. And the stuff they can't use doesn't go in a regular
dumpster either but a green recycling container that goes to a
composting pit beside the regular dump.

Apparently the legal eagles at "corporate" won't allow that here. So the
stores put the stuff in the dumpster area and look the other way. Wink-
wink. Nudge-nudge. Bv)=

pork tenderloins [...] on sale @ U$1.29/lb.

I loaded up on pork tenderloins, a smoked shoulder roast and a half
ham at $4.00 plus livers, kidneys, a bunch of different sausages and
a frozen whole loin cut into chops at $3.00. Some stuff was close to
the sell by date and marked down 30%. And I was happy with those
prices.

Well yeah. But I'm so loaded with bargains that I've two upright freezers
full plus the freezer section of my ice box. It's getting hard to find
stuff I know I have in there to make a planned meal sometimes.

My house-mate is down with some dread mahogus - hacking, wheezing, and
coughing until his ribs are sore. Time for a batch of Dirty Dave's Jewish Penicillin.

Title: Quadruple Bypass Burger
SOURCE: Heart Attack Grill, Chandler, AZ.

I came across this amusing tagline that I wasn't going to use here
but you forced my hand. [g]

... Why do Americans eat like they have free health care?

That may yet come to pass.

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

Title: Chicken Soup w/Kluski
Categories: Soups, Poultry, Vegetables
Yield: 8 Servings

4 Chicken legs & thighs
1 1/2 lb Carrots; scraped, sliced
- thin
6 (to 8) ribs celery; washed,
- sliced thin
3 md Turnips; peeled, then diced*
1 sm Parsnip; peeled, sliced thin
15 oz Can diced tomatoes w/celery
- and green pepper
1 md Onion; chopped
1 c Leek; chopped or more onion
Minor's chicken base if you
- need it more chickeny
500 g Kluski **

EQUIPMENT:
5-7 qt pot
Containers to freeze soup for a later day

* Not being a big fan of turnips I used potatoes.
** your preferred noodle. Kluski is Polish for noodle.
I used a 500g package of Swabian Spaetzle from ALDI.

Put chicken in the pot generously cover chicken with
water but not to the top. Bring chicken to a boil then
let simmer while you prepare vegetables as stated in
recipe.

Once you are done preparing vegetables bring chicken up
to a boil for about 5 minutes take chicken out of pot and
then add vegetables bring to a boil then down to a simmer
while you de-bone chicken and cut into smaller pieces
including skin.

Taste stock to see if it is chickeny enough for you if
not add some Minor's chicken base to your liking. Add
the cut up chicken and simmer until dinner time. Mine
usually simmers from 2-4 hours if not longer. Boil
noodles in own pot just before serving so everyone can
add their own.

Serve with a salad for a complete meal.

Recipe by Pam Praner; Deerfield, IL

Revisions by Uncle Dirty Dave

From: http://www.justapinch.com

Uncle Dirty Dave's Kitchen

MMMMM

... A neglected food group along with the Congealed group.
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