Text 19452, 105 rader
Skriven 2009-01-10 14:48:00 av hap newsom (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: RE: VARIOUS BEASTS 49 90110
===================================
Gidday Glen!
-> 
->  -> I go without a burger for a week, I miss 'em, too. There
->  -> was a discussion once either here or some similar place
->  -> where a significant proportion of the participants could
->  -> live without steak but not without burgers.
->  -> 
->  HN> There is something about a burger.
->  HN> I'm right there with you, if I don't get
->  HN> one for a week, I miss it, It does not have 
->  HN> to be a special $10 burger, it does not
->  HN> have to be cooked slightly more rare
->  HN> or less rare. It just has to be a good
->  HN> burger...it's the ultimate comfort food.
-> 
-> I happily go for years between eating hamburgers.  I agree that the
-> taste of the combination of bread roll, meat patty, lettuce, cheese and
-> onions isn't bad, and is even better after adding the fried egg and
-> slice of beetroot, but it is a messy thing to eat, having to be
-> squashed down to fit into my mouth, then the juices dribbling down into
-> my beard as I try to bite it. Using a knife and fork, like most people
-> attempt to do in a restaurant, is awkward, and it then tends to
-> disintegrate into pieces of its component parts.
-> 
Perhaps I should have stated more 
clearly that I was speaking from my own
personal perspective. I can't address Ozzie
perceptions as I ain't one (grin). I don't put
beetroot or fried eggs on my burgers, I've 
had em with both, but prefer the burger
prepared "my way". Mustard, cheese
(a sharp cheddar or a good swiss is
best) lettuce,onion,  tomato, bacon (optional),
and mayo (optional). From there you can
expand to blue cheese, french fried crispy
onions, sliced jalapenos, sprouts, or 
whatever you can imagine.

-> The main cause of this fault is the use of a bread roll, which is too
-> thick to fit into a normal sized mouth without squashing.   If sliced
-> bread is used, plain or toasted, the result is much easier to cope
-> with.  Here that is usually known as a "steak sandwich", and may have a
-> thin steak or a minced meat patty as its central ingredient.
-> 
I've had burgers with sliced bread 
instead of "buns" makes no diff to me,
I like em both ways! 

-> For people who like to use the more or less spherical bread roll, that
-> is best cut into 4 horizontal slices, then butter, ham, cheese, tomato
-> and lettuce inserted between the top two and bottom two slices.  This
-> makes a convenient, compact, double sandwich which can be separated so
-> that the top and lower entities can be eaten separately.  That is
-> something which I grew up with.  A "double cut roll" was a standard
-> school lunch item, and adequate for the purpose.  The top section often
-> contained one set of ingredients, with the lower part holding another
-> part of the meal, such as jam or honey.
->
Sounds good, I'd eat one like that!
 
->  HN> From the White Castle belly bombs to
->  HN> the fancy mega bux kobe (style) waygu
->  HN> teryaki blue cheese with pepperjack
->  HN> yada yada burger..it still comes to
->  HN> some sort of spiritual meal that 
->  HN> everyone can feel is their own. 
-> 
-> I suppose if that is what you have grown up with...
->
My point exactly! For ME a burger is an ideal
comfort food, touching all the right culinary,
spiritual, physical, and emotional buttons to 
make ME happy.
 
->  HN> Everyone has a favorite way 
->  HN> to have em, and the variances
->  HN> are almost limitless. I suppose 
->  HN> the Ozzies feel the same way
->  HN> about floaters, but for me
->  HN> I'd take a burger any time!
-> 
-> A pie floater is an Adelaide peculiarity, now only available in two
-> pie-carts, parked in the city.  Other Australians come to see
-> Adelaideans eating them.  Hardly a "national dish" earning the degree
-> of adulation and respect that hamburgers receive in USA!
->
Ok so pie floaters aren't as endemic in OZ
as burgers are here....is there a dish in OZ
that is as universal as the burger is here?
 
-> Something which has developed as something of a local speciality,
-> available all over Adelaide, is:
-> 
-> MMMMM----- Recipe via Meal-Master (tm) v8.05
->  
->       Title: SIMPLE CLASSIC SALT AND PEPPER SQUID
->  Categories: Seafood, Restaurant, Mains
->       Yield: 4 servings
->  
Now this I could eat a lot of as well!
Bet it would go great with a burger on the side!!
chat with you soon!
hap 
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