Text 20959, 48 rader
Skriven 2009-02-17 19:14:56 av Mick Lazic (3:690/734)
  Kommentar till text 20902 av JIM WELLER (1:123/140)
Ärende: Re: BURGER TOPPINGS 90211
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 JW> It's good to see you active here again.

Mate, I'm like your bad weather - always here, just lurking as I'm an
eat and past a BBQ, I can't offer much advice :)

 ML>> the works.... shredded carrots (etc.)

 JW> Now that's an unusual topping here. I don't think I've ever seen or
 JW> heard of it before.

Well, that's how it is here in Western Australia. Glenn is in South
Australia and they possibly get simillar, maybe not.

 JW> To me, a Canadian, the works means: lettuce, tomato, onions, raw or
 JW> fried, dill pickle (or pickle relish), mustard and ketchup.

I don't know how shredded carrots started here or when but, it seems
included in burgers and cold meat sandwiches and rolls. Never been to
chain burger places or 'God forbid' MacDonalds in my life. Most of my
burgers or takeaway lunches are got from your/my local deli or 'Lunch
Bar' that vary vastly in quality, qauntity, service and hygene.

 JW> Roslind likes HP sauce and I like hot sauce in the mix. Whenever I
 JW> do burgers for the family I set up a buffet table with about 20
 JW> condiments, cheeses and toppings to choose from. And every burger
 JW> will be different.

I can order different sauces to be added with a large range of
varieties but I'm not fond of hot stuff like chillies.
Now, a home burger event is a lot different as, like you, you can vary
toppings, sauces, etc.

 ML>> Nothing worse than a 'hard' egg in a burger or a 'egg & bacon'
 JW> toasted
 ML>> sandwich.

 JW> I like mine medium with firm whites and slightly thickened yolks so
 JW> that they are not TOO runny.

You get no choice in how the eggs are done in an average lunch place
here. It's a lottery and a soft egg runs everywhere. That bloody
purple beetroot runs also and makes your bun or toast soggy.
95% of lunch bars or delies are run by Asians here compared to
Italians or Greeks about 30 years ago.


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