Re: Bass' Christmas Extravaganza

["Robert L Bass" <RobertLBass@xxxxxxxxxxx>]

"Sue" wrote:
>
> Bacon with your beef?  Can you spell C-H-O-L-E-S-T-E-R-O-L?  :-)

That was pretty funny.  Olson't bacon and cheese will add about 10
times as much cholesterol as a dollop of garlic butter.  Also, adding
the bacon "really close to the end of the cooking time" can make your
guests very sick.  Bacon needs to be thoroughly cooked.

There's another difference, too.  I've actually used the recipe a
number of times.  Olson simply found it on Google, cut and pasted it.

> Hey, short on time?  If you have a COSTCO in your area, pick up a
> 12-pack of their ready made burgers, no mods required!  They are
> 83/17, I believe, and to die for.   Then stop by your local
> VONS/Safeway or equivalent and ask them to have freshly baked
> Kaiser rolls ready for you just before you serve...

The kaiser rolls are a great addition.  They're much better than
standard hamburger buns.  Unfortunately, the local markets around
here don't seem to offer them.  I actually prefer a half roll (or a
single slice of rye) with the burger open faced.

> M-m-m-m-m-m-m-m-m.  Mix up a mess of Cholula Ranch dressing (your
> favorite ranch with a tbsp of Cholula hot sauce) and pour on the
> hot burger.  Add lettuce and tomato.

Have you ever tried using a little jerk (no, not you Frank)
seasoning?  Walkers Wood is terrific.  I even use it on grill broiled
turkey occasionally.  It sounds awful but the result is marvelous.  I
put a dab on each burger once and they were amazing.

--

Regards,
Robert L Bass

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