elyse

Squeat, have you been to the Fancy Food Show? You should go. It's in January, I think.

Last night, actually, I had the pao de queijo without the gherkins. I think I need to see a doctor. My ex is from Brasil. I'd say he taught me to do the pao, but he just sort of explained it, we got a recipe, and I made it like 20 times before coming up with my recipe. It's a large part of my budding business, so don't ask for the recipe!

Now you're making me nervous.

My mother used cheesecloth every year. I'm interested.

Party pooper here! Two ways I eat now. I either make a giant pot of something or other and eat that every day until it's gone, sometimes twice a day, or I forrage in the cabinets. The other day, I had pao de queijo and dill gherkins for dinner. I am NOT a good candidate, trust me.

I didn't jump on the idea because I don't like or trust rachel ray, the burger's $12.00, the place looks froofie and more suited to a tea party than Burger Club. As I said, I'm not opposed to it, I just wanted a second opinion based on actually having seen the burger or hearing it from someone who's had one. And aside from that, I already said K?

Cornflour there = corn starch here.

NOT IT! And exactly how many guys do you know named elyse?

Well, add it to the list.

The picture, or did you see a burger?

Duh! You cut it open and lick it off.

I do NOT like the Kraft Deluxe. Powder if anything. But I usually make it myself.

tommy, I think Felonius is speaking about the decor. Just a guess.

glenn, do you really mean great? Great? And you mean fries, right?

I'm with you. I'm willing to listen, but not for long.

welcome to eGullet, fsuedu! you can make a roux of butter and flour, let it get golden over medium heat for a bit, then refrigerate it for a week or so, just using a spoonful whenever you need it. this also eliminates the flour-y taste mentioned. but also do as jackal10 suggested, and go check out the sauce classes at the eGullet Culinary Institute--they're excellent! regards... I suppose you could also ball those up or put them in ice cube trays and freeze them for longer.

What's the flat side of a waffle iron? Is it an old 'on the fire' iron? The only flat part of mine is the outside.

Now I wish I could find every asshole who thought I was an idiot for calling it it's proper name. Thank God. Someone with some compassion.

Rachel Ray is not an acceptable point in Burger Club.

Never had the nachos. Too focused on the burrito. Can I call it that without all the filler? You know, I thought it was La Cumbre too! People over the years have browbeaten me into thinking it was El. Sheesh! Hong Kong is most definitely scary looking. But I never saw a bug there, or any disgusting habits of the staff. Maybe I ate there because it was incredibly cheap and pretty darned good too. I used to take a quart of the beef wonton soup to the movies. The Galaxy? Probably not what it was called. I think it was their first six-plex. Sexplex? (Grammar police help me out). A new concept, anyway. They actually used to tell me to go to the Japanese place down the street if I didn't want popcorn. It was very cool to eat steak terriaki with chopsticks at the movies. Or a big quart of soup from Hong Kong. I only had the cookies once, right before I left, and if I knew I'd still be dreaming about them, I'd have paid more attention to how they might be made. They were totally dreamy.

The only thing I ate there! No beans, no rice, guacamole, and salsa. I'd KILL for one right now. And the little white caramel sandwich cookies. They still have them? Does Hong Kong still exist? Church, was it?

tommy? More please?

Mayhaw Man, I just have to be a smarty pants.

Mind you, the last time I had Blondie's was...1989? Not doughie back then from what I can recall. I have no idea about Pauline's. BUT if I were to go there, I would surely opt for El Cumbre instead.

Me too. Mayhaw Man, me too too.