-=> Sean Dennis wrote to Dave Drum <=-

 DD> I like all Cheddars. And the taste/texture that add to burgers. I'm not
 DD> sure I've ever met anyone who prefers a plain burger over a chssesy
 DD> one.

 SD> My mother.  She got burnt out on all cheese when she was a kid and
 SD> can't stand it on anything now.

Like I am with bologna. When I got out of the Navy I was living in Memphis
with some buddies. Workn was scarce as was money but we managed to odd-job
up enough for the rent and utilities every montth. One of the guys scored
(probably ripped-off) a trove of packaged bologna. We had bologna any way
you can think of and somew you'd say "Wot the?!?!?!".

To this day bologna triggers my gag reflex.

 SD> I love Cheddar also.  Extra sharp is my favorite.

 DD> Surprise -  that's what came out the window. And it was guite tasty.

 SD> Hardee's shakes are surprisingly good.  I love their Frisco burgers.

Don't go there these days unless you're into sticker shock. I orederd a
candied bacon Frisco combo a couple days ago. Burger, fries, soft drink
set me back north of U$12. Heck I can go to a real restaurant, sit at
a table and have a sweet young thing trot my food and beverage out to
me and be out the door, tip included, for that kind of money.

I wish that Frisco was less $$$$ - it was great. But that sort of pricing
makes my throat slam shut (figuratively).

 DD> My main problem with the C-PAP is getting untangled when it's timefor
 DD> a potty break.  Bv)=

 SD> I just unplug the hose from the mask.  Esay to deal with when you're
 SD> half-asleep.

 DD> I quit packing several years ago as I could see myself beginng to
 DD> slide down a slippery slope.

 SD> I had to stop carrying because of the physical damage to my hands but
 SD> if worse came to worse, I can still handle a .45 or a 9mm just fine.

Oh, I never had that problem. But the temptation to get a little too
"frisky" with the iron was getting stronger. So I began leaving it at
home - readily accessible but not "spur of the moment" accessible.

 DD> Fortunately I don't require a dentist

 SD> Me either. 

 SD> Here something I'm considering making.  Found it in my big "Internet
 SD> recipes" database.

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: Country Beef and Rice
 SD>  Categories: Hamburger, Rice, Beef
 SD>       Yield: 4 Servings

That looks a lot like one I've made for yonks .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef & Pepper Skillet
 Categories: Beef, Pork, Vegetables, Rice, Cheese
      Yield: 6 servings

      4 sl Thick-cut bacon in 1/2: dice
      1 lb Ground chuck (80% lean)
 14 1/2 oz Red Gold diced tomatoes w/
           - green chilies; undrained
 14 1/2 oz Can beef broth
      1 tb Chilli spice mix
    1/4 ts Salt
    1/2 ts Garlic granules
      2 c  Ready Rice instant brown rice
      1 md Red bell pepper; sliced
      1 md Bell pepper; sliced
      1 c  Shredded Colby-Monterey Jack
           - cheese
           +=OR=+
      1 c  Shredded Cheddar 

  In a large cast-iron or other heavy skillet, cook
  bacon until crispy. Remove and set aside to drain on
  paper towels. Add the ground chuck to the skillet and
  cook over medium heat until no longer pink, 6 to 8
  minutes, breaking into crumbles.

  Add tomatoes, broth, chilli spice, salt and garlic
  granules; bring to a boil. Stir in rice and peppers.

  Reduce heat; simmer, covered, until liquid is absorbed,
  8-10 minutes. Stir in the bacon pieces.

  Remove from heat; sprinkle with cheese.

  Let stand, covered, until cheese is melted.

  Makes: 6 servings (with sides)

  NOTES: You can add any vegetables you like. This works
  with frozen blends (California Medeley or Winter Mix 
  are very nice). It will also stand more chilies than
  come in the tomatoes. Red Gold is called out in the
  ingredients list because of their superior quality.

  Uncle Dirty Dave's Kitchen

MMMMM

... "All these doughnuts and not a cop in sight." -- Plucky Duck
--- MultiMail/Win v0.52