What Cheese on your Cheeseburger, Please?

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love (American) Swiss cheese on a burger which is an Emmentaler
knock-off.
So Emmentaler would be a close second for me and third, Gruyere. I'll eat
American or Cheddar on a burger, sure, but *not* those "processed cheese
food slices"*, thank you very much.

Jill

As a midwesterner from the old Wisconsin dairy country I am somewhat biased.
There are only three choices, cheddar, cheddar, and cheddar.
Kent

Quoted message said:

On Sat, 1 Apr 2006 18:37:45 -0600, "jmcquown" <[email hidden]>

Quoted message said:

I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
So Emmentaler would be a close second for me and third, Gruyere. I'll eat
American or Cheddar on a burger, sure, but *not* those "processed cheese
food slices"*, thank you very much.

Land O'Lakes American cheese (not cheesefood) sliced from a 2 pound
block. They were 3 pounders when I was a kid.

Peace,
Carol

On Sat 01 Apr 2006 05:37:45p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

I love (American) Swiss cheese on a burger which is an Emmentaler
knock-off. So Emmentaler would be a close second for me and third,
Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
those "processed cheese food slices"*, thank you very much.

Jill

I rarely put cheese on a burger, but when I do it must be "processed cheese
food slices", either Kraft American or Old English, or Velveeta, and it must
be put on the burger long enough to melt in.

--
Wayne Boatwright @¿@¬
_____________________

Quoted message said:

I rarely put cheese on a burger, but when I do it must be "processed cheese
food slices", either Kraft American or Old English, or Velveeta, and it must
be put on the burger long enough to melt in.

I love Old English on a burger. I also like to take a slice of cheese
and just lay it atop a burger and not melt it. I especially do that
when burgers are grilled.

BabyJane Hudson

provolone

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love (American) Swiss cheese on a burger which is an Emmentaler

knock-off.

Quoted message said:

So Emmentaler would be a close second for me and third, Gruyere. I'll eat
American or Cheddar on a burger, sure, but *not* those "processed cheese
food slices"*, thank you very much.

Jill

I like blue cheese the best... kinda hidden in the center of the burger. I
guess that would be "in your burger though, not on your burger".

Slice of Cabot Vermont cheddar isn't too shabby either.

Chris in Pearland, TX

jmcquown said:

I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
So Emmentaler would be a close second for me and third, Gruyere. I'll eat
American or Cheddar on a burger, sure, but *not* those "processed cheese
food slices"*, thank you very much.

Jill

I *like* processed cheese slices!

I had a burger Wednesday with bleu cheese crumbles on it and it was great.

Bob

Duh'Wayne bragged:

Quoted message said:

jmcquown said:

I love (American) Swiss cheese on a burger which is an Emmentaler
knock-off. So Emmentaler would be a close second for me and third,
Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
those "processed cheese food slices"*, thank you very much.

when I do it must be "processed cheese food slices".

Why waste real $7/lb cheese on a fercocktah $2/lb mystery meat booger.

Sheldon said:

Duh'Wayne bragged:

Quoted message said:

jmcquown said:

I love (American) Swiss cheese on a burger which is an Emmentaler
knock-off. So Emmentaler would be a close second for me and third,
Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
those "processed cheese food slices"*, thank you very much.

when I do it must be "processed cheese food slices".

Why waste real $7/lb cheese on a fercocktah $2/lb mystery meat booger.

To whom are you replying? You quote both me and Wayne then refer to $7/lb
cheese, which I'm pretty sure the "processed cheese food slices" are not.
And I don't pay $7/lb for slices of Swiss.

I wish I could grind my own, I really do. But it wouldn't be cost effective
for me because I don't necessarily cook meat the same day I buy it. Sorry,
but I have to freeze it; I don't have much freezer space. And since you
live in the middle of nowhere, how is it you are able to buy all that
quality beef, grind it and use it all up the same day?

In one post you said you make 6 burgers at a time; that's fair. But do you
drive all the way (1 hour, IIRC) to the store to buy the meat to grind for
only 6 burgers? That hardly seems worth the trouble not to mention the cost
of gasoline. Perhaps you can clarify. Maybe you're grinding enough to make
48 burgers and I missed that. But then, what do you do with the rest of the
meat you've ground?

Jill

On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" <[email hidden]>

Quoted message said:

provolone

No cheese on hamburgers! I have spoken!

serene

Serene said:

On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" <[email hidden]>

Quoted message said:

provolone

No cheese on hamburgers! I have spoken!

serene

what are you, the boss of hamburgerville?

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Sat 01 Apr 2006 07:38:10p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Sheldon said:

Duh'Wayne bragged:

Quoted message said:

jmcquown writes:

> I love (American) Swiss cheese on a burger which is an Emmentaler
> knock-off. So Emmentaler would be a close second for me and third,
> Gruyere. I'll eat American or Cheddar on a burger, sure, but *not*
> those "processed cheese food slices"*, thank you very much.

when I do it must be "processed cheese food slices".

Why waste real $7/lb cheese on a fercocktah $2/lb mystery meat booger.

To whom are you replying? You quote both me and Wayne then refer to
$7/lb cheese, which I'm pretty sure the "processed cheese food slices"
are not. And I don't pay $7/lb for slices of Swiss.

I wish I could grind my own, I really do. But it wouldn't be cost
effective for me because I don't necessarily cook meat the same day I
buy it. Sorry, but I have to freeze it; I don't have much freezer
space. And since you live in the middle of nowhere, how is it you are
able to buy all that quality beef, grind it and use it all up the same
day?

In one post you said you make 6 burgers at a time; that's fair. But do
you drive all the way (1 hour, IIRC) to the store to buy the meat to
grind for only 6 burgers? That hardly seems worth the trouble not to
mention the cost of gasoline. Perhaps you can clarify. Maybe you're
grinding enough to make 48 burgers and I missed that. But then, what do
you do with the rest of the meat you've ground?

Always consider the source, Jill. Always...

--
Wayne Boatwright @¿@¬
_____________________

On Sun, 02 Apr 2006 02:47:27 GMT, The Bubbo <[email hidden]>

Quoted message said:

Serene said:

On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" <[email hidden]>

Quoted message said:

provolone

No cheese on hamburgers! I have spoken!

serene

what are you, the boss of hamburgerville?

Why, yes. Yes, I am.

serene

On Sat, 01 Apr 2006 18:53:48 -0800, Serene <[email hidden]>

Quoted message said:

On Sun, 02 Apr 2006 02:47:27 GMT, The Bubbo <[email hidden]>

Quoted message said:

Serene said:

On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" <[email hidden]>
wrote:

>provolone

No cheese on hamburgers! I have spoken!

what are you, the boss of hamburgerville?

Why, yes. Yes, I am.

No you're not, young lady! You are the GODDESS of Hamburgerville, and
don't you forget it!

Peace,
Carol

Serene said:

On Sun, 02 Apr 2006 02:47:27 GMT, The Bubbo <[email hidden]>

Quoted message said:

Serene said:

On 1 Apr 2006 17:34:27 -0800, "Ace Berserker" <[email hidden]>
wrote:

>provolone

No cheese on hamburgers! I have spoken!

serene

what are you, the boss of hamburgerville?

Why, yes. Yes, I am.

serene

oh, okay. I'm the mayor of wienertown. Nice to meet you.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

jmcquown said:

I love (American) Swiss cheese on a burger which is an Emmentaler knock-off.
So Emmentaler would be a close second for me and third, Gruyere. I'll eat
American or Cheddar on a burger, sure, but *not* those "processed cheese
food slices"*, thank you very much.

Kraft American cheese on a bun that includes Miracle Whip.

Yeah, I went there.

--

-Jeff B.
zoomie at fastmail dot fm

On Sat, 1 Apr 2006 20:38:10 -0600, "jmcquown" <[email hidden]>

Quoted message said:

I wish I could grind my own, I really do. But it wouldn't be cost effective
for me because I don't necessarily cook meat the same day I buy it.

I have the ability to grind my own (thank you again, Mystery Birthday
Bunny), but I have yet to find even the cheapest cuts of beef that
were less than the cost of hamburger. You eat what you can afford.

Peace,
Carol

Damsel in dis Dress said:

On Sat, 01 Apr 2006 18:53:48 -0800, Serene <[email hidden]>

Quoted message said:

On Sun, 02 Apr 2006 02:47:27 GMT, The Bubbo <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Quoted message said:

what are you, the boss of hamburgerville?

Why, yes. Yes, I am.

No you're not, young lady! You are the GODDESS of Hamburgerville, and
don't you forget it!

Okay, okay! I know better than to argue with the head trollop,
ferpetesake!

serene

On Sun, 02 Apr 2006 02:57:22 GMT, The Bubbo <[email hidden]>

Quoted message said:

oh, okay. I'm the mayor of wienertown. Nice to meet you.

Heh heh. She said "wiener".

serene