Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
My neighbor brought me a bowl of rice, white beans, onion, carrots,
and vegetable broth soup. The seasoning was salt, pepper, lots of
chopped garlic, and turmeric. She was complaining it needed something
she couldn't discern to punch it up. She thought spinach or Bok choy
would have helped as well, but she had none on hand. I added two little >dashes of ground bay leaf and a sprinkle or two of oregano to my bowl
which helped. Believe it or not, even some buttered saltines on the
side perked it up.
I enjoyed it, but I don't think she'll make it again.
jmquown wrote:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
On Sun, 01 Mar 2026 23:31:16 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
My neighbor brought me a bowl of rice, white beans, onion, carrots,
and vegetable broth soup. The seasoning was salt, pepper, lots of
chopped garlic, and turmeric. She was complaining it needed something
she couldn't discern to punch it up. She thought spinach or Bok choy
would have helped as well, but she had none on hand. I added two little >dashes of ground bay leaf and a sprinkle or two of oregano to my bowl >which helped. Believe it or not, even some buttered saltines on the
side perked it up.
I enjoyed it, but I don't think she'll make it again.
Maybe you were missing a dead animal.
Sea scallops, pan seared in butter.-a Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
On Sun, 01 Mar 2026 23:31:16 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
My neighbor brought me a bowl of rice, white beans, onion, carrots,
and vegetable broth soup. The seasoning was salt, pepper, lots of
chopped garlic, and turmeric. She was complaining it needed something
she couldn't discern to punch it up. She thought spinach or Bok choy
would have helped as well, but she had none on hand. I added two little
dashes of ground bay leaf and a sprinkle or two of oregano to my bowl
which helped. Believe it or not, even some buttered saltines on the
side perked it up.
I enjoyed it, but I don't think she'll make it again.
Maybe you were missing a dead animal.
Sea scallops, pan seared in butter.-a Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in a hot tub of gravy. It makes me happy to see them kicking back and enjoying themselves. They
deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
My neighbor brought me a bowl of rice, white beans, onion, carrots,
and vegetable broth soup. The seasoning was salt, pepper, lots of
chopped garlic, and turmeric. She was complaining it needed something
she couldn't discern to punch it up. She thought spinach or Bok choy
would have helped as well, but she had none on hand. I added two little dashes of ground bay leaf and a sprinkle or two of oregano to my bowl
which helped. Believe it or not, even some buttered saltines on the
side perked it up.
I enjoyed it, but I don't think she'll make it again.
On 2026-03-01, jmquown <j_mcquown@comcast.net> wrote:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
My wife made tuna casserole with Campbell's cream of mushroom soup, and
the pasta was penne. I haven't had tuna casserole in ages. She added a
lot of canned parmesan and crisped the top in the oven.
I want the Fifties back, but with penne!
On 2026-03-02, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2026-03-01, jmquown <j_mcquown@comcast.net> wrote:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
My wife made tuna casserole with Campbell's cream of mushroom soup, and
the pasta was penne. I haven't had tuna casserole in ages. She added a
lot of canned parmesan and crisped the top in the oven.
I want the Fifties back, but with penne!
Leo, you never left the 1950s. I think I'll stick with the
2020s for a few more years. Every decade is better than the last.
dsi1 wrote:
jmquown <j_mcquown> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in a hot tub of gravy. It makes me happy to see them kicking back and enjoying themselves. They
deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
On Mon, 2 Mar 2026 10:02:45 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-03-02, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2026-03-01, jmquown <j_mcquown@comcast.net> wrote:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
My wife made tuna casserole with Campbell's cream of mushroom soup, and
the pasta was penne. I haven't had tuna casserole in ages. She added a
lot of canned parmesan and crisped the top in the oven.
I want the Fifties back, but with penne!
Leo, you never left the 1950s. I think I'll stick with the
2020s for a few more years. Every decade is better than the last.
I don't go back as far as the 50s, but I wouldn't want to swap the
2020s for the 1970s.
On 3/1/2026 11:21 PM, jmquown wrote:
Sea scallops, pan seared in butter.-a Steamed asparagus (from frozen,Another gigantic pot of soup - Scotch Broth this time, using the remains
since it is not in season) on the side.
What's cooking at your house tonight?
of the roast lamb we had a few days ago, served with my whole wheat
bread. Lots of two-serving tubs packed away in the freezer.
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in a hot tub of gravy. It makes me happy to see them kicking back and enjoying themselves. They
deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
On 2026-03-02, Bruce <Bruce@invalid.invalid> wrote:
I don't go back as far as the 50s, but I wouldn't want to swap the
2020s for the 1970s.
I can't remember the 1950s, but it's certainly the case that every
decade has pluses and minuses. I see continual progress, even though
the U.S. is having a little downturn at the moment. If I might channel
my inner dsi1: I think the kids won't tolerate this much longer.
On 3/2/2026 1:28 AM, dsi1 wrote:
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in a hot tub of
gravy. It makes me happy to see them kicking back and enjoying themselves. They
deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
So, almost like Salisbury steak sans mushrooms. ;)
Jill
dsi1 wrote:
jmquown <j_mcquown> posted:
On 3/2/2026 1:28 AM, dsi1 wrote:
jmquown <j_mcquown> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in a hot tub of
gravy. It makes me happy to see them kicking back and enjoying themselves. They
deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
So, almost like Salisbury steak sans mushrooms. ;)
Jill
"Salisbury steak" is too fancy a word for me. Hamburger steak is a popular dish
around here but I want to avoid calling it a steak. Burgers and gravy is a-okay
with me. "Salisbury steak" was "invented" by a Dr. James Salisbury as part of a meat and water cleansing diet for improved health. I suppose he was also the
inventor of the low carb diet - quite a forward thinking guy. OTOH, eating 2 to
4 lbs of beef a day would be difficult for most people - and impossible for me.
https://photos.app.goo.gl/y5ggXqF9xarddBzA8
jmquown <j_mcquown@comcast.net> posted:
On 3/2/2026 1:28 AM, dsi1 wrote:
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen,
since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in a hot tub of
gravy. It makes me happy to see them kicking back and enjoying themselves. They
deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
So, almost like Salisbury steak sans mushrooms. ;)
Jill
"Salisbury steak" is too fancy a word for me. Hamburger steak is a popular dish
around here but I want to avoid calling it a steak. Burgers and gravy is a-okay
with me. "Salisbury steak" was "invented" by a Dr. James Salisbury as part of a meat and water cleansing diet for improved health. I suppose he was also the
inventor of the low carb diet - quite a forward thinking guy. OTOH, eating 2 to
4 lbs of beef a day would be difficult for most people - and impossible for me.
https://photos.app.goo.gl/y5ggXqF9xarddBzA8
On 2026-03-02, Bruce <Bruce@invalid.invalid> wrote:
On Mon, 2 Mar 2026 10:02:45 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
On 2026-03-02, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
On 2026-03-01, jmquown <j_mcquown@comcast.net> wrote:
Sea scallops, pan seared in butter. Steamed asparagus (from frozen, >>>>> since it is not in season) on the side.
What's cooking at your house tonight?
My wife made tuna casserole with Campbell's cream of mushroom soup, and >>>> the pasta was penne. I haven't had tuna casserole in ages. She added a >>>> lot of canned parmesan and crisped the top in the oven.
I want the Fifties back, but with penne!
Leo, you never left the 1950s. I think I'll stick with the
2020s for a few more years. Every decade is better than the last.
I don't go back as far as the 50s, but I wouldn't want to swap the
2020s for the 1970s.
I can't remember the 1950s, but it's certainly the case that every
decade has pluses and minuses. I see continual progress, even though
the U.S. is having a little downturn at the moment. If I might channel
my inner dsi1: I think the kids won't tolerate this much longer.
On 2026-03-01, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
My neighbor brought me a bowl of rice, white beans, onion, carrots,
and vegetable broth soup. The seasoning was salt, pepper, lots of
chopped garlic, and turmeric. She was complaining it needed something
she couldn't discern to punch it up. She thought spinach or Bok choy
would have helped as well, but she had none on hand. I added two little dashes of ground bay leaf and a sprinkle or two of oregano to my bowl which helped. Believe it or not, even some buttered saltines on the
side perked it up.
I enjoyed it, but I don't think she'll make it again.
It needed a hit of acid. Maybe a squeeze of lemon juice after
plating.
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-03-01, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
My neighbor brought me a bowl of rice, white beans, onion, carrots,
and vegetable broth soup. The seasoning was salt, pepper, lots of
chopped garlic, and turmeric. She was complaining it needed something
she couldn't discern to punch it up. She thought spinach or Bok choy
would have helped as well, but she had none on hand. I added two little >>> dashes of ground bay leaf and a sprinkle or two of oregano to my bowl
which helped. Believe it or not, even some buttered saltines on the
side perked it up.
I enjoyed it, but I don't think she'll make it again.
It needed a hit of acid. Maybe a squeeze of lemon juice after
plating.
Yes, you are probably correct, and I have lemon in the refrigerator
but did not think to add a squeeze.
~
"Salisbury steak" is too fancy a word for me. Hamburger steak is a popular dish
around here but I want to avoid calling it a steak.
On 2026-03-02, dsi1 <user4746@newsgrouper.org.invalid> wrote:
"Salisbury steak" is too fancy a word for me. Hamburger steak is a popular dish
around here but I want to avoid calling it a steak.
Why? That was its original name. Or near enough.
https://en.wikipedia.org/wiki/History_of_the_hamburger#Hamburg_steak
On 2026-03-02, dsi1 <user4746@newsgrouper.org.invalid> wrote:
"Salisbury steak" is too fancy a word for me. Hamburger steak is a popular dish
around here but I want to avoid calling it a steak.
Why? That was its original name. Or near enough.
https://en.wikipedia.org/wiki/History_of_the_hamburger#Hamburg_steak
On 2026-03-02, dsi1 <user4746@newsgrouper.org.invalid> wrote:
"Salisbury steak" is too fancy a word for me. Hamburger steak is a popular dish
around here but I want to avoid calling it a steak.
Why? That was its original name. Or near enough.
https://en.wikipedia.org/wiki/History_of_the_hamburger#Hamburg_steak
On 3/2/2026 2:02 PM, Cindy Hamilton wrote:
On 2026-03-02, dsi1 <user4746@newsgrouper.org.invalid> wrote:
"Salisbury steak" is too fancy a word for me. Hamburger steak is a
popular dish
around here but I want to avoid calling it a steak.
Why?-a That was its original name.-a Or near enough.
https://en.wikipedia.org/wiki/History_of_the_hamburger#Hamburg_steak
Interesting history but I'll pass on this variation
Documents show that this preparation style was used by 1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the
Hamburg steak was served raw or lightly cooked and was accompanied by a
raw egg
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-03-02, dsi1 <user4746@newsgrouper.org.invalid> wrote:
"Salisbury steak" is too fancy a word for me. Hamburger steak is a popular dish
around here but I want to avoid calling it a steak.
Why? That was its original name. Or near enough.
https://en.wikipedia.org/wiki/History_of_the_hamburger#Hamburg_steak
I find that calling a hamburger a steak, pretentious - plain and simple.
On 3/1/2026 11:21 PM, jmquown wrote:
What's cooking at your house tonight?Another gigantic pot of soup - Scotch Broth this time, using the remains
of the roast lamb we had a few days ago, served with my whole wheat
bread. Lots of two-serving tubs packed away in the freezer.
dsi1 wrote:
jmquown <j_mcquown> posted:
On 3/2/2026 1:28 AM, dsi1 wrote:
jmquown <j_mcquown> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from
frozen, since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in a
hot tub of gravy. It makes me happy to see them kicking back and
enjoying themselves. They deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
So, almost like Salisbury steak sans mushrooms. ;)
Jill
"Salisbury steak" is too fancy a word for me. Hamburger steak is a
popular dish around here but I want to avoid calling it a steak.
Burgers and gravy is a-okay with me. "Salisbury steak" was
"invented" by a Dr. James Salisbury as part of a meat and water
cleansing diet for improved health. I suppose he was also the
inventor of the low carb diet - quite a forward thinking guy. OTOH,
eating 2 to 4 lbs of beef a day would be difficult for most people
- and impossible for me.
https://photos.app.goo.gl/y5ggXqF9xarddBzA8
Always a favorite in Hungry Man dinners.
jmquown <j_mcquown@comcast.net> posted:
On 3/2/2026 1:28 AM, dsi1 wrote:
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from
frozen, since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in
a hot tub of gravy. It makes me happy to see them kicking back
and enjoying themselves. They deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
So, almost like Salisbury steak sans mushrooms. ;)
Jill
"Salisbury steak" is too fancy a word for me. Hamburger steak is a
popular dish around here but I want to avoid calling it a steak.
Burgers and gravy is a-okay with me. "Salisbury steak" was "invented"
by a Dr. James Salisbury as part of a meat and water cleansing diet
for improved health. I suppose he was also the inventor of the low
carb diet - quite a forward thinking guy. OTOH, eating 2 to 4 lbs of
beef a day would be difficult for most people - and impossible for me.
https://photos.app.goo.gl/y5ggXqF9xarddBzA8
On 2026-03-01 8:18 p.m., S Viemeister wrote:
On 3/1/2026 11:21 PM, jmquown wrote:
What's cooking at your house tonight?Another gigantic pot of soup - Scotch Broth this time, using the
remains of the roast lamb we had a few days ago, served with my whole
wheat bread. Lots of two-serving tubs packed away in the freezer.
Scotch broth is one of my favourite soups. My mother was not much of a
soup maker but she fed us a lot of canned soups. The most common one was tomato with cream of mushroom being the second most often served.-a I
would eat them but never could get too excited about either. Third most often served but the number one favorite for me was Scotch broth.-a Any
time we have-a a leg of lamb I make some Scotch broth.
On 3/2/2026 4:55 PM, Dave Smith wrote:
On 2026-03-01 8:18 p.m., S Viemeister wrote:Funny thing I never had Scotch Broth even though my mother's parents >emigrated from Scotland in 1923. Never ate lamb, either, until I was 17 >years old and had it at dinner in a French restaurant before the prom.
On 3/1/2026 11:21 PM, jmquown wrote:
What's cooking at your house tonight?Another gigantic pot of soup - Scotch Broth this time, using the
remains of the roast lamb we had a few days ago, served with my whole
wheat bread. Lots of two-serving tubs packed away in the freezer.
Scotch broth is one of my favourite soups. My mother was not much of a
soup maker but she fed us a lot of canned soups. The most common one was
tomato with cream of mushroom being the second most often served.-a I
would eat them but never could get too excited about either. Third most
often served but the number one favorite for me was Scotch broth.-a Any
time we have-a a leg of lamb I make some Scotch broth.
I love lamb and I love barley. I love soup! Yet the only Scotch Broth
I ever had was Campbell's canned soup and that was over 50 years ago.
On 3/2/2026 4:55 PM, Dave Smith wrote:
On 2026-03-01 8:18 p.m., S Viemeister wrote:Funny thing I never had Scotch Broth even though my mother's parents emigrated from Scotland in 1923.-a Never ate lamb, either, until I was 17 years old and had it at dinner in a French restaurant before the prom.
On 3/1/2026 11:21 PM, jmquown wrote:
What's cooking at your house tonight?Another gigantic pot of soup - Scotch Broth this time, using the
remains of the roast lamb we had a few days ago, served with my whole
wheat bread. Lots of two-serving tubs packed away in the freezer.
Scotch broth is one of my favourite soups. My mother was not much of a
soup maker but she fed us a lot of canned soups. The most common one
was tomato with cream of mushroom being the second most often served.
I would eat them but never could get too excited about either. Third
most often served but the number one favorite for me was Scotch
broth.-a Any time we have-a a leg of lamb I make some Scotch broth.
I love lamb and I love barley.-a I love soup!-a Yet the only Scotch Broth
I ever had was Campbell's canned soup and that was over 50 years ago.
On Mon, 02 Mar 2026 16:23:22 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
jmquown <j_mcquown@comcast.net> posted:
On 3/2/2026 1:28 AM, dsi1 wrote:
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from
frozen, since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in
a hot tub of gravy. It makes me happy to see them kicking back
and enjoying themselves. They deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
So, almost like Salisbury steak sans mushrooms. ;)
Jill
"Salisbury steak" is too fancy a word for me. Hamburger steak is a
popular dish around here but I want to avoid calling it a steak.
Burgers and gravy is a-okay with me. "Salisbury steak" was "invented"
by a Dr. James Salisbury as part of a meat and water cleansing diet
for improved health. I suppose he was also the inventor of the low
carb diet - quite a forward thinking guy. OTOH, eating 2 to 4 lbs of
beef a day would be difficult for most people - and impossible for me.
https://photos.app.goo.gl/y5ggXqF9xarddBzA8
These are acceptable if you're in a hurry:
http://foodsafetynewsfullservice.marlersites.com/files/2018/02/recalled-Night-Hawk-frozen-beef-dinners.jpg
On 3/2/2026 11:00 PM, jmquown wrote:
On 3/2/2026 4:55 PM, Dave Smith wrote:Fifty years ago, Campbell's scotch broth actually tasted like scotch
On 2026-03-01 8:18 p.m., S Viemeister wrote:Funny thing I never had Scotch Broth even though my mother's parents
On 3/1/2026 11:21 PM, jmquown wrote:
What's cooking at your house tonight?Another gigantic pot of soup - Scotch Broth this time, using the
remains of the roast lamb we had a few days ago, served with my
whole wheat bread. Lots of two-serving tubs packed away in the freezer. >>>
Scotch broth is one of my favourite soups. My mother was not much of
a soup maker but she fed us a lot of canned soups. The most common
one was tomato with cream of mushroom being the second most often
served. I would eat them but never could get too excited about
either. Third most often served but the number one favorite for me
was Scotch broth.-a Any time we have-a a leg of lamb I make some Scotch >>> broth.
emigrated from Scotland in 1923.-a Never ate lamb, either, until I was
17 years old and had it at dinner in a French restaurant before the prom.
I love lamb and I love barley.-a I love soup!-a Yet the only Scotch
Broth I ever had was Campbell's canned soup and that was over 50 years
ago.
broth - not nearly as good as my Granny's, but acceptable in a pinch.
Mars Sellus <zed@is.dead> posted:
On Mon, 02 Mar 2026 16:23:22 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
jmquown <j_mcquown@comcast.net> posted:
On 3/2/2026 1:28 AM, dsi1 wrote:
jmquown <j_mcquown@comcast.net> posted:
Sea scallops, pan seared in butter. Steamed asparagus (from
frozen, since it is not in season) on the side.
What's cooking at your house tonight?
Jill
I made burgers with gravy. Here's a photo of my boys relaxing in
a hot tub of gravy. It makes me happy to see them kicking back
and enjoying themselves. They deserve it.
https://photos.app.goo.gl/Rfrng6bNbvFg39619
So, almost like Salisbury steak sans mushrooms. ;)
Jill
"Salisbury steak" is too fancy a word for me. Hamburger steak is a
popular dish around here but I want to avoid calling it a steak.
Burgers and gravy is a-okay with me.
These are acceptable if you're in a hurry:
http://foodsafetynewsfullservice.marlersites.com/files/2018/02/recalled-Night-Hawk-frozen-beef-dinners.jpg
I like it - neither burger or steak. Just call it "beef patty." Wonderful!
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