i ordered two double cheeseburgers from the dollar menu .....no cheese no pickles ....no problem....my reasoning is that in most cases they have to make them fresh. also caloricly speaking four patties of meat and two buns is about as low on the scale as you can go there and still feel full
cal me very strange pickled beets, artichokes hearts in matinade,Irish oatmeal, Thai kitchen rice noodle soups, the full line of knorrs boulion cubes ,chicken veggie, beef ,fish ,and tomato. (used in seasoning most everything i cook) short sweet brown rice a good basmati and my one commercial weakness frosted mini wheats
MOMS oil and vinegar Two tablespoons red wine vinegar, one tablespoon balsamic, one quarter cup veggie oil (canola or olive) salt , freshly ground pepper, one teaspoon sugar, dash garlic powder, dash marloram ,tablespoon parma reggiano. all ingredients into a closed jar shake well and serve
Toaster corn muffins and Team flakes...sare lee coconut tray cakes and Campfire marshmallows in boxes
i have found that the addition of fresh parsley or fresh chives or even green onions also prevents the batter from going grey....
Grandmas crab sauce and pasta (after i played with the crabs still alive in her bathroom tub) my mother and her ten sisters and two brothers and all there families. my brookl;yn sunday of my youth...then dessert wine and pinnochle
Born and raised in Brooklyn, kasha was a stable food. I learned to cook it from my fathers Mother..Two tablespoons of butter and half a chopped onion, saute till clear add one cup kasha brown for five minutes add one egg stirring until kasha is coated , remove from heat. bring two quarts water to boil add kasha mix simmer for ten minutes and drain....salt nd pepper to taste serve... I make it to this day, much to the chagrin of my children. It is something you either love or hate. For me the unique smell of roasting kasha is a reminder of my youth and of the foods of New York..yummmmmmm
Always been dark....my latest crave is dark chocolate covered candied ginger from Wen Chocolates......yummmm
coffee is my new hobby..with the online availability of artisian beans from around the world...my daily pot has become a witches brew of different beans mixed in different quantities and with much sucess
I might add.... my home is now a destination stop for a lot of my friends looking for a great tasting unique cup of joe..my freezer door is home to at least nine different beans at any given time and i determine my need for which kind by my feelings on any given day...some say its silly but its become another aspect of my kitchen skills to me
I recently dusted off my old pressure cooker and went on a soup bender..for canadian foodie girl...two thick slices of beef shanks browned in olive oil..remove and add one half onion diced ,one shallot diced ,one carrot diced one stalk celery diced, one half pound mushrooms diced ( i use criminis) saute till soft. add one tablespoon worchestire sauce, one tablespoon soy sauce, large pinch of summer savory , large pinch of french thyme, five cups beef stock and one quarter cup whole barley ( not the quick cooking stuff) salt and pepper to taste. return shanks to pot ,cover bring up to pressure and cook twenty minutes. after releasing the steam you can thicken the soup with one tablespoon corn strarch mixed with one tablespon water, bring back to boil . Viola! perfect beef mushroom barley soup!
You can go to fizzies.com and order any flavor you like! My favorite is cherry or grape. By the case for $12 or 15 - I can't remember. But what I miss the most are those giant Charms lollipops - I was proposed to with a handful of Charms Cherry because I was always seen with one stuck in my mouth! I was in the Army and they were at the ice cream store on base and one day an officer said I should at least take the sucker out of my mouth with I salute!
I LOVED ninja turtle pudding pies!!! and gadorade gum, jello pudding pops, Mcdonalds FRIED apple pies, Bonkers candy, Ecto cooler, grasshopper cookies, ... i wish i could remember more!!!
A friend of mine went to Wendy's and asked for a double with cheese, plain. It was plain, all right. Nothing besides cheese. Including meat.
I rarely go to McDonald's, but today I did. Here's my observations: http://www.allanmclemore.com/blog/?p=4
My favorite thing at McD's (and I'm not kidding), is to get 2 Big Macs with extra "special sauce". Remove the 3 bread pieces from one of them and put the rest of the ingredients into the other Big Mac. Four patties. We call them "Quad Macs". I know this isn't a hamburger, it's a gut-bomb. So I'm gonna die.
I like the secret codes at In-N-Out ...just say..."Animal Style". If the MIQ (McDee's in Question) is in Philly...do you say "wit" or "wit out"?
Cheers, TB.
@fpatrick: I'd have no problem with that order, especially since an Egg McMuffin shouldn't have any meat on it to begin with. A Sausage McMuffin with Egg, yes. The jargon is very important.
When I order the 2CEVM (my standard order), it ends up ringing up separately. I asked about this and was told that is essentially a keyboard shortcut -- there is no cost savings in ordering a 2CEVM vs. 2 CB, fries, and a drink. Using this logic, it would be cheaper to order the hamburgers, fries, and a drink separately than to ask for a 2CEVM sans cheese.
Dominic
the zen kitchen
Not sure of the price differential, but you might try buying a hamburger Happy Meal, along with a dollar burger... The fries and drink are smaller, but you shouldn't be eating that much at fat and sugar anyway.
Here's another one that results in a 50% success rate.
Try asking for an Egg McMuffin, no meat, no butter, that my vegetarian wife often tries to get.
I've suggested she try saying "sin carne, sin mantequilla", but since we live in NJ, she draws the line before resorting to that.
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