
Dante
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https://dailyuv.com/organizations/1900-uv-edible-explorations
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Upper Valley region, Vermont
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Exactly. I used Primal Kitchen brand ketchup because I thought that the flavour would work better and I was too lazy to make my own ketchup.
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Indeed it is! It's been my default burger recipe for a few years now.
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https://www.artofmanliness.com/living/food-drink/ernest-hemingways-favorite-hamburger/
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Ernest Hemingway burger (with Chicago relish as the relish, and mushroom soy sauce for the soy sauce), with potato wedges finished off in the broiler. Dipping sauce for the fries is a blend of ketchup and chamoy.
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It was a local event that was supposed to happen on Saturday morning but got rained out. People gathering in a local park and bringing garlic bread to share.
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Croque Madame made with some of the rolls that I had sitting around because Garlic Bread In The Park was postponed this weekend. Side of tater tots with a ketchup/chamoy mix for dipping sauce.