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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: Ken Adams who wrote (144240)	5/25/2007 12:52:51 PM
From: Neeka	Read Replies (2) \| Respond to of 225578

Thousand Is dressing in the hamburger before you form the patties? WOW! Never heard of that. I was thinking of buying already made patties down at als.......I think they are on sale today buy one pkg get on free. Angus too........I think. Will season and sauce them up. I try to find packages of frozen fries that say they are the crispiest. I would prolly be better off making my own from scratch (maybe KLPs recipe), but you know.........I'm feeling kind of lazy and will prolly buy another pkg of frozen and hope for the best.

To: Ken Adams who wrote (144240)	5/25/2007 1:02:51 PM
From: Justin C	Read Replies (2) \| Respond to of 225578

thousand island dressing on your burger? Thousand Island in lieu of mayo and mustard? [Edit: I see you answered this question.] Speaking of which .. When I was a child, we always had Miracle Whip for sandwiches/burgers rather than mayonnaise. As an adult, I finally made the conversion to mayo and prefer it now. Curious if anyone else here uses Thousand Island (or other dressing) on burgers.

To: Ken Adams who wrote (144240)	5/25/2007 2:49:09 PM
From: Alan Smithee	Read Replies (1) \| Respond to of 225578

All this french fry talk is making me hungry. I think I might go out and buy a couple big sweet onions (I do believe Vidalias may be in season at the moment) and make up some homemade onion rings this weekend. Mmmmmmmmmmmmm. This sounds interesting: Onion Muffuletta Sandwich Vidalia Sweet Onions star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too. Can be prepared in 45 minutes or less but requires additional unattended time. 1 cup chopped Vidalia onion 1/2 cup drained small Spanish pimiento-stuffed green olives 1/4 cup olive oil (preferably extra-virgin) 1/4 cup sliced fresh basil or 1 tablespoon dried 2 tablespoons drained capers 1 tablespoon red wine vinegar 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried 1 24-inch long French or sourdough baguette, split lengthwise 12 ounces assorted sliced deli meats and cheeses (such as ham, mortadella, salami, provolone cheese and mozzarella cheese) Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature. Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches. Serves 4.