Culver's is as you speculate - it had the trademark on
the term butterburger, which is a burger with butter
on it, no surprise. I've not been to one that I recall,

No surprise, I'd pretty much figured it out from the context.

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

having had butterburgers in various other places but
having been warned off from the original.

I don't think I've ever had one, except maybe in the old 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).

Is MOD the place that uses a mechanized monster hot
oven to make your pizza, so it's ready in 5 minutes?
I think there's such a one in South Station Boston,
but I've not paid it any heed.

We were in Seattle, day before boarding the ship for our Alaska cruise
last summer. Went down to the Space Needle/Chihulley Gardens area for a
few hours; the MOD pizza place was one of the few reasonably priced
places to eat. Yes, it was a huge oven they used for the pizza but I
didn't notice it was mechanised. It's a small, very thin crust pizza
they load with all the toppings you want so eating it (it is cut into quarters for serving) can be tricky if you have a lot of stuff on it.

I've had not so great experience with
everything pizzas. There was one place in
Salem that Annie recommended, and the
everything (except anchovies, of course) came
kind of wet and uncooked in the middle. Of course,
you make up for lack of quality what you save in
price, and that was an experiment not to be
repeated.

The last one we were in was the MOD (Made on Demand) one. As they

were > building the one in WF, we were speculating on what the MOD
stood for. I > suggested Mushrooms, Onions and Durian. (G)
That I'd try.

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?

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.

My father used to have a witch's brew of different
kinds of artificial sweetener, which he said was
"just like sugar"; it sort of was, the shortcomings
of one artificial sweetener being made up for by
another, and vice versa. I've forgotten the formula
but did post it here or on RIME once.

I don't recall seeing it so it was probably on RIME. Sounds ghastly

tho!
I'm flattered by the implication that you read
either every word I post or everything on the
echo in general.

Most of the time a fast skim, replies/notes to me in a bit more detail.

Makes sense.

Better berries will come.

That's what they all say.

Just ber-ry with it a bit longer.

You're grasping at straws again.

But not bil-ing you for it.

Girl, why you wanna make me blue?

I've made a hundred macaroons in the last
few days. Eaten a dozen of them, too.

I made a fresh strawberry pie yesterday; it's 2/3 gone already.

You too are being bad.

the tap

water was pretty nasty.

That was where you encountered the sulfur
water, right?

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.

Quick Nut Dessert
categories: semi-homemade, sweet
yield: 1

1 cn chocolate nut roll
1 pk butterscotch pudding, made
diced almonds, roasted

Slice canned chocolate nut roll and spoon
butterscotch pudding over the top. Sprinkle
with roasted diced almonds.

Bakersfield Californian, 2/2/1966
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 05-12-18 06:01, Michael Loo <=-
spoke to Ruth Haffly about 725 grains, syrup <=-

That would be a little salty for me, as is
the standard wing sauce (half melted margarine,
half Frank's).

In our house the standard wing sauce is half melted butter and half
Crystals.

You're grasping at straws again.

But not bil-ing you for it.

Girl, why you wanna make me blue?

Because she knows how much you like blue.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SIZZLING SICHUAN SCALLOPS
Categories: Seafood, Chinese, Sichuan, Stir fry, Jue
Yield: 4 servings

1 lb Large scallops
- cut into 1-in pieces

MMMMM----------------------SCALLOP MARINADE---------------------------
1 tb Dry vermouth
1/2 ts Sugar
2 ts Cornstarch
1 ts Sesame oil

MMMMM-----------------------SAUCE MIXTURE----------------------------
1/4 c Chicken stock
2 tb Soy sauce
1 tb Chinese rice wine
-=OR=- Dry sherry
1 tb Brown sugar
1 ts Cornstarch
3 tb Peanut or corn oil
- (or more if needed)
1/2 ts Salt
2 ts Fresh peeled ginger, minced
2 ts Fresh peeled garlic, minced
2 Green onions; chopped
2 ts Chili paste with garlic
1 Cucumber; peeled
-cut into 1/2" thick pieces
1 tb Red wine vinegar
1 ts Sesame oil

PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set
aside for 30 minutes.

In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar
and cornstarch; set aside.

Preheat the wok over medium-high heat. Add 2 tablespoons of the oil
and half the salt. Add dry scallops to the hot oil, stir-fry for about
1 minute. When the scallops begin to feel firm to the touch, remove
from the wok; set aside.

Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic,
remaining salt, green onions, and chili paste; cook gently for 15
seconds. Turn heat to high; toss in cucumbers. Stir-fry for 30
seconds. Add the sauce mixture and stir quickly to thicken.

Return the scallops to the wok, add the vinegar and sesame oil;
quickly toss for a few seconds to reheat.

Place the cast iron platter on a burner over high heat for 5 to 10
minutes or place in a very hot oven. Sprinkle a few drops of water to
test the heat. It should bubble and sizzle.

Put a heatproof trivet on the dining table. Carefully place the hot
sizzling platter on top of the trivet. As soon as the scallops are
finished, transfer the scallops to a plate and quickly pour the
mixture onto the hot platter and listen to it sizzle. Serve hot.

Makes 4 servings as the main entree or up to 8 as part of a
multicourse Chinese menu.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 03:35:47, 13 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Michael Loo <=-

That would be a little salty for me, as is
the standard wing sauce (half melted margarine,
half Frank's).

In our house the standard wing sauce is half melted butter and half Crystals.

Red or Blue label?

... "Early morning cheerfulness can be extremely obnoxious." - William Feather --- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hi Michael,

Culver's is as you speculate - it had the trademark on
the term butterburger, which is a burger with butter
on it, no surprise. I've not been to one that I recall,

No surprise, I'd pretty much figured it out from the context.

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.

having had butterburgers in various other places but
having been warned off from the original.

I don't think I've ever had one, except maybe in the old

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.

Is MOD the place that uses a mechanized monster hot
oven to make your pizza, so it's ready in 5 minutes?
I think there's such a one in South Station Boston,
but I've not paid it any heed.

We were in Seattle, day before boarding the ship for our Alaska

cruise > last summer. Went down to the Space Needle/Chihulley Gardens
area for a > few hours; the MOD pizza place was one of the few
reasonably priced

places to eat. Yes, it was a huge oven they used for the pizza but I didn't notice it was mechanised. It's a small, very thin crust pizza they load with all the toppings you want so eating it (it is cut

into > quarters for serving) can be tricky if you have a lot of stuff
on it.

I've had not so great experience with
everything pizzas. There was one place in
Salem that Annie recommended, and the
everything (except anchovies, of course) came
kind of wet and uncooked in the middle. Of course,
you make up for lack of quality what you save in
price, and that was an experiment not to be
repeated.

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

The last one we were in was the MOD (Made on Demand) one. As

they > ML> were > building the one in WF, we were speculating on what
the MOD > ML> stood for. I > suggested Mushrooms, Onions and Durian.
(G)

That I'd try.

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)

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!

but did post it here or on RIME once.

I don't recall seeing it so it was probably on RIME. Sounds

ghastly > ML> tho!

I'm flattered by the implication that you read
either every word I post or everything on the
echo in general.

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.

Better berries will come.

That's what they all say.

Just ber-ry with it a bit longer.

You're grasping at straws again.

But not bil-ing you for it.

Girl, why you wanna make me blue?

No, not intentionally. Nor am I goosing you. (G)

I've made a hundred macaroons in the last
few days. Eaten a dozen of them, too.

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.

the tap

water was pretty nasty.

That was where you encountered the sulfur
water, right?

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.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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