I have a pear, a plum and a banana, as well as some vanilla yogurt and orange almond granola. I'm a little too into this brown bagging thing and I think I forced it a little when there were no leftovers from last night. I can't eat this crap for lunch.
I do believe it's burger time.
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I finally remembered my egg salad today. And I'm not disappointed, though, it's a bit runny at this point.
A burger sounds delicious. I'm going to take a moment to describe my ideal burger... a 1/2 pound of the finest chopped angus, cooked as rare as the kitchen will allow (and warm all the way through), on a toasted seasame seed roll, with bacon, LTO, and bbq sauce and bleu cheese salad dressing - on the side, so that I may apply at will. Oh, and Guac. Yummy, yummy guac.
Now, I can't eat this delicious monstrosity with my hands. Simply because it's just too messy. I have friends won't allow me to order burgers like this when I'm with them b/c they're embarrassed to be seen with me eating with a knife and fork. But I don't think they'd be less embarrassed if I attempted to eat it with my hands.
The fruit sounds like it was probably a good idea at the time - but definitely not going to get it, especially if you're looking for burger goodness.
My burger.
From top to bottom:
TOP BUN – lightly buttered and grilled golden brown
MAYO – heavy enough to allow embedding of the next two ingredients
OLIVES – green, sliced or chopped
ONION – raw, sliced very thin
LETTUCE– one solid leaf
TOMATO – ideally, one 1/3” slice of a large beefsteak
WORCESTERSHIRE – a few dashes on the patty, seeping into its crispiness
PATTY – s&p!!!; charred crispy on the outside, nicely pink in the middle.
MUSTARD – yellow; brown; specialty…whatever.
BOTTOM BUN – lightly buttered and grilled golden brown.
Dipso, where did you get that burger?
I had a "garbage salad" at a restaurant called Tuscany in Oakbrook, IL. I am still hungry.
You're in Chicago again Josephus? I can't keep track of your comings and goings. I just saw flights out for $103. I may pop over the week after next - you going to be around to show me some culinary delights or will have to rely on my other host?
Please elaborate on the garbage salad.
And dipso - excellent call with the olives on the burger. I've done a whole greek thing with feta and olives, but I like your addition of Worcestershire.
That burger is in my head, Jo. It was my description of the ideal.
You know what I hate...and this happens ALL the flippin' time...
I go to a pub and someone in my party says "they've got good burgers." Ok. So I order my burger and ask if I can get olives on that and they say no. I mean, I look over at the bar and get to wonderin' what those green globules are in their garnish station. What the fuck, man?! At that point I like to order an extra-dry gin martini up, hold the gin...just to see what the fuck happens. This is akin to ordering vodka rocks with blue cheese olives and "oh, we don't have blue cheese olives." but they do have, perhaps, a salad or burger with blue cheese on it.
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