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So... Megnut... you criticize $5 as being "okay" for a $10 order, but not enough for a $25 order. Instead, you suggest always paying 20%.

Little bit of math for you:
$5 on a $10 order = 50% (WAY more than you would give)
$5 on a $25 order = 20% (What you claim you would give, but if it's Greg ordering, this is, by your own account, too little.)

Marie's Blue Cheese although we mostly go with oil and vinegar.

I make my own - saves a lot of money - no waste and I can adjust the type to fit the rest of the meal. Bottled dressings seem to go rancid fast and then they are awful!

I have several kinds of vinegar and can vary my "sauce" when I mix it. Use good oil and "taste".

Marie's blue cheese is the best and I always have that in the refrig..I have to try Marie's blue cheese vinigrette..While I make my own Italian dressing, I do Good Season's every so often and add my own stuff to it...

I have always loved Marie's blue cheese, and NOW they came out with Marie's Blue Cheese VINIGRETTE!!! It is simply AWESOME!!!

Garlic Expressions is terrific, and it is also a wonderful marinade.

Its real and its here... (as disgusting as it is)

Paula's Fried Butter Balls

2 sticks butter 2 ounces cream cheese Salt and pepper
1 cup all-purpose flour
1 egg, beaten
1 cup seasoned bread crumbs
Peanut oil, for frying

Cream the butter, cream cheese, salt and pepper together with an electric mixer until smooth. Using a very small ice cream scoop, or melon baller, form 1-inch balls of butter mixture and arrange them on a parchment or waxed paper lined sheet pan. Freeze until solid. Coat the frozen balls in flour, egg, and then bread crumbs and freeze again until solid.
When ready to fry, preheat oil in a deep-fryer to 350 degrees F.
Fry balls for 10 to 15 seconds until just light golden. Drain on paper towels before serving.

Full recipe is here: http://www.foodnetwork.com/recipes/paula-deen/paulas-fried-butter-balls-recipe/index.html

Whats the difference between this recipe and deep fried mozarella or deep frying whole turkeys or chickens (before baking) or even Krispy Kremes which are deep fried TWICE?? All of which I cannot stomach.

This is also good for diet, as its relatively lo-cal.

1/4lb chop meat, drained of fat
1 tbsp lite bbq sauce
sauteed onion
fat free american cheese
corn tortilla

Preferred in this order...from bottom to top:

Bottom of bun - toasted
French's mustard
Burger patty
American Cheese
Onion slice - no more than 1/4" thick - raw, full slice
Pickles - sufficient to cover the onion
Tomato - 1/4 thick sufficient to cover the almost all of the patty. If 2 slices needed, thinner slice
Iceburg lettuce
Mayo
Top of bun - toasted

NEVER ketchup. That's for fries.

Adam this is an awesome topic because until I really got involved in 'food blog' stuff I never knew people ate mayo on burgers. Even amongst my friends during the bad 'McD' years, Quarter Pounders were the rule, no mayo-laden Big Macs. I always had hamburgers as a meat eater with ketchup and perhaps a little bit of mustard. I thought there was ketchup and a bit of mustard and nakedness, nothing else.

With veggie burgers, which I eat now, the topping depends on the taste of the patty. I know now that a fondness for various toppings may be very regional and local--I guess in the NJ area where I live, ketchup is the rule.

A1. mayo and hot sauce. What a great sauce!

Both, but just a smidge of mustard and alot of ketchup and mayo.

If there is lettuce and a good tomato - then it is mayo and mustard. If not, then it's mustard and pickle only.