I'm hungry as bear cub

I wanna plate with two slices of thick french toast all slathered over with butter and covered with Log Cabin Syrup plus four slices of Wright's thick sliced bacon and a cup of strong coffee.

Of course I ain't gonna, I just said I wanna. I've still got fifteen pounds to lose somehow.

What would you like but won't let yourself have?

Sounds tasty-liscious to me!

I'll take the same, sub the bacon for 4 link sausages, add two over-medium eggs and hashbrowns, crispy.

YUM!

I'll take the French toast with pure maple syrup. Hash browns with onions and peppers. Fresh biscuits with country sausage gravy (sage sausage). And maybe a fried egg or two... yum.

Eric wrote:

I'll take the French toast with pure maple syrup. Hash browns with onions and peppers. Fresh biscuits with country sausage gravy (sage sausage). And maybe a fried egg or two... yum.

I fry the toast in a half olive oil and half bacon grease combination. Sounds ghastly, but it works. I suppose Rishy Studer would have a calf with a bell on but she might enjoy wallowing around with the common folk once in a while.

That all sounds good too, EE!

Somehow I missed Yeller's last comment saying, "What would you like but won't let yourself have?"

I was actually thinking of going to town to get myself that breakfast for supper, but it's a long haul and I'm tired. Couldn't sleep all night so I stayed up and worked until 0630 then slept restlessly for several hours. This is one of the few times I've wished I lived closer to town 'cos my mouth is watering!

yelladawg wrote:

I fry the toast in a half olive oil and half bacon grease combination. Sounds ghastly, but it works. I suppose Rishy Studer would have a calf with a bell on but she might enjoy wallowing around with the common folk once in a while.

When I do it at home I fry the toast in the sausage grease... forget the olive oil! It's delicious. That's how my parents and my Granny always did it, and is just how I like it best.

riceme wrote:

yelladawg wrote:

I fry the toast in a half olive oil and half bacon grease combination. Sounds ghastly, but it works. I suppose Rishy Studer would have a calf with a bell on but she might enjoy wallowing around with the common folk once in a while.

When I do it at home I fry the toast in the sausage grease... forget the olive oil! It's delicious. That's how my parents and my Granny always did it, and is just how I like it best.

If you're hongry and you ain't got nuthin' to eat you make yourself a WISH sandwich, here Elwood tells you how.

https://www.youtube.com/watch?v=jYyBZE0kBtE

Yep,the good old days are gone, but bear remembers all the goodies he used to eat as a pup.

Sam's has freeze-dried has brown potatoes that you put a handful in a bowl or water and, 15 minutes later, drain 'em and fry them in a pan with a little butter. I like cooking hash browns, but getting taters precooked a bit, sliced, and prepped for browning are a bit of a hassle. The Sam's hash browns are too easy...

Eric wrote:

Sam's has freeze-dried has brown potatoes that you put a handful in a bowl or water and, 15 minutes later, drain 'em and fry them in a pan with a little butter. I like cooking hash browns, but getting taters precooked a bit, sliced, and prepped for browning are a bit of a hassle. The Sam's hash browns are too easy...

I have discovered that if you wash the taters after you get them diced they fry a lot better. Let them drain a couple of minutes on a paper towel before they go in the skillet.

Precooked taters are fluffier and slice and fry up easily and brown to a slight crunch.

Sliced uncooked taters take forever, outsides get overcooked to cook the insides

yelladawg wrote:

If you're hongry and you ain't got nuthin' to eat you make yourself a WISH sandwich, here Elwood tells you how.

https://www.youtube.com/watch?v=jYyBZE0kBtE

My god, I haven't heard that in YEARS. My first boyfriend/first love was a huge Blues Bros fan and he used to sing parts of that song all the time, ad libbing a bunch of funny stuff while he was at it.

http://news.yahoo.com/blogs/sideshow/minor-league-ballpark-offering-bacon-shell-taco-180841412.html

Here you go Yellerfeller... Bacon shell tacos!

And I give you...

the Fatty Melt. (Burger patty between two grilled cheese sandwiches.)

Or, how about a Donut Burger

Here is an instant heart attack, the Philly Cheesesteak Pretzel Roll Burger Wit Cheez Wiz.

Eric,did you whip that up or was it a frozen one?

yelladawg wrote:

Eric,did you whip that up or was it a frozen one?

Neither. Got the pics and descriptions off a Stumbleupon website.

My burgers are more conventional. I like to add pepper and garlic to the meat, form 1/3 to 1/2 lb patties and sear them over a hickory fire, then set 'em out of direct heat to get some smoky flavor while they finish cooking. Standard fixins... Cheese on the burgers before they come off the grill, onion rolls, lettuce, tomato, mayo, mustard, pickles.

Eric,what is the website?

Eric wrote:

yelladawg wrote:

Eric,did you whip that up or was it a frozen one?

Neither. Got the pics and descriptions off a Stumbleupon website.

My burgers are more conventional. I like to add pepper and garlic to the meat, form 1/3 to 1/2 lb patties and sear them over a hickory fire, then set 'em out of direct heat to get some smoky flavor while they finish cooking. Standard fixins... Cheese on the burgers before they come off the grill, onion rolls, lettuce, tomato, mayo, mustard, pickles.

That's very similar to how I do-up hamburgers. I don't much like hamburger and am super picky about hamburger meat... I don't really know why. But every now and then I get a hankerin' for a nice big tasty burger:

+Season the meat w/minced garlic, Montreal Steak seasoning, and coarse black pepper
+Sear on very hot fire, then move to the "upper deck" to let smoke and cook while the fire cools down
+Sauteed red onions and mushrooms, fresh baby greens, sliced Roma tomatoes, sliced avocado, choice of bleu cheese or Tillamook extra-sharp cheddar (I'll take bleu cheese every time, thank you!)
+Sourdough buns, grilled to perfection
+Ketchup, spicy deli mustard, yellow mustard, horseradish, Tabasco, dill and sweet pickles... YUM!

I don't think I forgot anything. I make similar sandwiches... I kind of like to take everyday, sorta humdrum things that people get sick of, and make them super-tasty and hard to forget. It used to take me over an hour to make my ex-boyfriend's lunches for work if we didn't have leftovers. I just can't help myself... I cannot make a man a humdrum, boring old lunch, especially not if he's busting his ass at work, and even if he is a total jerk at home. He had a HUGE appetite and I kept making his lunches bigger and bigger until he finally cried "Uncle" and said that he was having to give some of his lunch away to other guys. Anyways, by the time I get all my fixins on my burger or sandwich I typically can't get it into my mouth and have to smash it before I can eat it. lol.

Mmm... fooooood!

I want two large, fresh Lobsters (but I don't want to see'em first) with butter dipping sauce. That is my idea of food heaven!

If I can't have that, I can get by with a little triggerfish, redfish, fried scallps, boiled shrimp and yellow rice.

If worst comes to worst, a big plate of fresh, fried catfish would hit the spot!

Oh PB! You are making me miss the Gulf Coast! ARRRGH!!!