Snails - Response on Threads Part 5
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Like Tibs said...wait a bit, read reviews, then go for it. Time it so you're ready for the change.
thanks for sharing.
Hey, no one needed to see the picture of your maid, sir.
Hey, no one needed to see the picture of your maid, sir.
She would fail the pencil test miserably. Just my guess.
Time to start the day... late. Pepper has things to do, places to go, and people to see. See ya. Thanks for your cooperation this morning.
thank you for taking time out of your bz morning for Poor Pepper.
well, i shouldn't have! just lost my help - her dh got stung by a bee and is allergic, she's heading for the er ......
gonna be a long day here
Hope he's okay!
Good morning,Bear,CES and Pepper Good to see you pop in Gracie
Good to see you pop in Gracie
^ From last Friday.
They lied.
There must be SOMETHING about this job that NOBODY wants to actually DO IT.
Actually, it is, or used to be....
Regardless, the questions still stand since your statement itself is too vague to be of any value.
Should I assume the hot sauce goes on the sleezeburger/sleazeburger? That would make pun-sense. So would cheese and sleaze.
Am I guessing in the right ballpark? Is there an official recipe for a sleazeburger? Is THAT a regional thing?
Hiya Franster. Hope you have a good day.Good morning,Lost and Atty too.
Headed out in awhile.
Looks good. They "did it wrong" though....technique wise...unless you like your meat hot sauce "chunky". (No puns allowed Bear!
). But the ingredients/recipe looks good.P.S.
The way to make any ground beef recipe have well-broken up beef...like with all the little pieces separated and not chunky pieces...is to put water in the pan first and add the meat and warm it all up slowly while stirring...like ground-beef "soup". This stops the meat from sticking to itself. Looks gross at first, but once you cook the water away you end up with nice ground beef that you can then brown in it's own fat (which stays in the pat), drain, and it's very finely "minced" burger. Brown it first, you can then add liquids and seasonings back after browning.
VERY regional. My home address, actually.
The burgers got that name by a guest at a cookout many years ago, mainly due to
their appearance. (Do you want me to receive a 2-week vacation from Classy?)
Shutting down,folks Later.
Later.
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