tommy

this is kinda like debating religion and abortion and stuff. lots of fun.

thank you. i'll now turn the sandwich over to the prosecution.

yeah, it occurred to me, when i bought one, that there wasn't really anything else to go with it, except for, perhaps, another one. and i didn't think the "salsa" was all that bad, for what it was. tastelessly yours, tommy

i'm definitely no expert, but looking at some of the recipes here, and being a bit familiar with the dishes, i'm guessing they're those red dried chilipeppers, about 1/2 to 3/4 inch long? seems that you won't be eating them, but rather they'll add to the flavor of the dish, so it might not matter too too much, except for possible smokiness i suppose.

the best thing about roasting brussels sprouts is the little brussels "chips" that fall off. they've the first to go right out of the oven.

how much sodium is in a sandwich, say, like this one.

They would if they'd never been subjected to fast food and if they were used to good figs, salami and real crusty bread. We were not allowed fast food when we were growing up and I still don't like it, but I will drive through to get some decent ice tea when I haven't grabbed any from home. And not every place has good ice tea, btw. Nestee doen't count... but if a frog had wings, it wouldn't bump its ass hoppin'.

thanks poots. we've decided to take the train from florence to rome. we have the option of keeping the car in florence, of course, if we want to take day trips out into tuscany. to me, that sounds logical, although it might not make sense to people who've done it. i'll check radio shack for the multi-adapter thingie.

how much is 1220 mg of sodium anyway, relative to other foods? i know that my spice-rubbed ribs have a good amount of salt in them.

yeah, not to mention kids just love a baguette, some figs, and a bit of salami for lunch.

as hollywood says, every time i bring an adapter, it doesn't freakin work for whatever reason (i've never paid that much attention at that point to figure out why). i think hairdryer is the only real need. i buzz my nose and ear hair before i leave. mrs. tommy is rather particular about her hairdryers, though, and too many times those hotel thingies blow. (he, errr, hehe). anil, does the sharper image product work just about anywhere? thanks again to all.

I agree, but some do not. That is open to the individual in this club. again, added value comes in the forms of safety and texture, among other things not fully related to temp. imo.

i never thought i'd live to see the day. tana, thanks for sharing that. sounds like something we all expected, and, of course, to someone like me it sounds completely reasonable. i'm wondering what his associates at CC think about it, however. my guess is, they don't care, and see it as a load of crap.

JosephB and I were just talking last night about what a huge difference grinding your own meat can make. Really, I think this is one element that can't be over estimated -- especially if the meat is ground a relatively short time before it is cooked. I imagine it has something to do with the fact that freshly ground meat is significantly less oxidized than ground meat that has sat around for a while. sam, clearly grinding you own meat makes a huge difference. everything from safety to texture to flavor is controlled. and i'll never make another burger at home without grinding my own (thank you egullet ) however, i'm just not convinced that all of the places that we love grind their own.

sorry, but not everyone has the time. you may be even more special than you think.

as far as electricity goes, if we're doing 4 star hotels, do we need to worry about buying an adapter?

by "shitty meat", do you mean shitty quality? and then, if so, by quality, do you mean fat content, cut, ground on premises, etc? i what "quality" meat Molly's uses. i think they might actually grind it there. but i haven't seen any hard and fast correlation btwn "quality" meat, and a good burger. of course there is some, but not all of the time.

but you're not usually fasting. why have numbers that show your body in a state that it is never in? people generally eat 3 times a day, with coffee, soda, snacks, tea, whatever, in between. many doctors (and yes, even well-respected doctors), don't suggest fasting before a run-of-the-mill test (obviously, if there's another reason, such as an isolation approach, or another scientific approach, then i'm sure some say to fast once in a while). the only numbers, as far as i understand, that are really affected are the triglycerides anyway. so the blanket statement of "always remember to have get checked when you are in a fasting state" is probably not accurate. let your doctor decide.

the quality is affected by how many beers you've had. of this you can be assured.

this should hopefully produce the mother of all photo albums. i hope people bring lots of storage and/or film.

all i know is that it's a tasty enough little sandwich from the Home of the Whopper. ®

those are certainly unethical. but by just about everyone's standards. illegal probably, too.

you could probably get through the whole Burger Club in 1 day with this approach. again, i don't recommend it.

spaghetti alla carbonara is quick and easy, made from what most people have in their pantries, save the pancetta.

he did. i don't know if you ever had 80 bites of cold fast food hamburgers, made hours beforehand, over the course of 3 hours and spit every bite out, but from what i understand, it'll turn you off.