Medium rare with green chilies and cheese.

Yes. We know all the bartenders and staff and are actually good friends with alot of them. They know what we drink and put beers on ice for us. I think it goes beyond being a regular. We socialize with some of them outside of the bar. We have pictures of their children on our fridge. We get christmas and birthday presents for each other. They are pretty much our family and we have the benefit of them owning or working at our favorite place. We're pretty lucky I'd say.

You had me until the red current jelly.

I always liked school lunches growing up. When I was still at home 77-78 my mom was a school lunch lady and she would bring leftovers home. My favorites were pizza burgers, pig in a blanket and the fresh made bread. I don't know if I would like that stuff now, but it is good memories of my mom.

Excellent timing. We are going to Mexico next week. It's kind of funny how the bars and bodegas only carry the beers of one of the major brands. Our hotel has Pacifico, Corona, Modelo. The place next door has Dos Equis and Sol. It's very competative. When it's 85 degrees and the beers are cold I'm not too picky.

That is what I want my burger to look like. Looks perfect. Sounds like it's pretty tasty as well.

Summit Great Northern Porter.

We lost our cable about a year and a half ago. I don't miss it a bit.

In an attempt to make a traditiona pasta carbonara we ordered guanciale from La Quercia in Iowa. We love their prociutto and speck. What we got was a disc of fat with a see through veneer of meat on one side. The ratio was 98 to 2 fat to meat. Is this what to expect or did we get a bad one? Trying to get it to crisp up in the pan did not work, it just kind of rendered to a liquid.

It's orange haggis.

@RJelli, what is EEOV?

@ Meat guy; Thank you and keep up the good work.