Text 8985, 86 rader
Skriven 2008-06-15 02:25:00 av Sean Dennis
     Kommentar till en text av JIM WELLER
Ärende: Re: Burger dressings
============================
-=> JIM WELLER wrote to SEAN DENNIS <=-

Hi, Jim-

 JW> Most people do; I know I'm in the minority on this one.

Nah, I should be in that minority.  I'm actually allergic to milk, but I put
up with the side effects though because I like milk and cheese.  But these
days, I don't have much cheese or milk.  I'm drinking a lot of water and
trying to eat less.

 JW> Big juicy burgers, modest amount of the toppings.

True.  I'm so used to seeing big juicy burgers and then loaded with crap,
sometimes layers thicker than the patty itself.  If you're gonna do that, just
yank the meat out and go veggie.

 JW> Well compromise then and have an open face sandwich with half a bun.

Actually, eating my burgers with a fork is nothing new to me.  I've done it
before (and I will eat pizza with a fork if it's particularly messy), but it's
been a while since I've had a juicy burger.  Might ask the wife to see if that
can be put on the menu since we're getting ready to go for our monthly trip to
Sam's Club to get turkey burger (Costco doesn't carry it).

 JW> The lettuce, tomato and onion part would be healthy, right?

These days, not so sure about the tomato. :)  But yeah, the lettuce and onion
would be good.  Although-I know this is weird-I prefer onion powder on a
burger than a regular onion.  I don't know why.

 JW> I prefer beef and luckily have no diet restrictions in my life
 JW> (yet). But I would certainly take a turkey burger over no burger at
 JW> all.

I do like red meat also, but it's actually really expensive for us.  The
turkey burger is cheaper and better for us, but you know, turkey burger,
properly seasoned, isn't /that/ bad and can be a nice change of pace for
someone.

What I want is a real sirloin burger.  Yum.

It's now 2:24 AM on Sunday and as always, I find myself at work.  However, my
stomach is daydreaming about breakfast and this recipe, courtesy Mr. Loo, has
my tummy's interest...

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

      Title: West Coast Wild Salmon And Asparagus Omelet
 Categories: Breakfast
      Yield: 2 Servings

      6 lg Free-range eggs
           Cream
           Nutmeg [M says forget]
           Spike seasoning [or
           Equivalent]
      3 lg Sl Havarti [M says Gruyere]
      4 sl Smoked wild sockeye salmon
      4    To 6 poached asparagus
           Spears, at room temp
           Chopped chives
           Grated Romano [M says
           Parmesan]
           Edible flowers

  Beat eggs with cream to taste; season with fresh-grated nutmeg and
  Spike. Make omelet with this. Just before mixture sets, lay Havarti
  slices down the center. Add salmon slices and asparagus. Turn sides
  of omelet over fillings and keep on low heat a moment to melt cheese.
  Slide omelet onto heated plate and divide in two. Sprinkle with
  chives and cheese and garnish with edible flowers. "Great with salsa
  and fresh mushrooms sauteed with port wine, rosemary and a dash of
  soy sauce."

  Earle Clarke House B&B, Victoria, BC From: Michael Loo Date: 10-25-05

MMMMM

Later,
Sean

 

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