I prefer mayonnaise on hamburgers, and mustard on hot dogs.
I've even substituted blue cheese dressing for mayo on a hamburger,
now that's Ummmm, ummmm good.
Chester
To each their own, Jim. Tastes are subjective, as you know. In everything from food to movies. 
Display MoreWell you People have gone and Done It Again !
So I ground up a 1 lb. of the Sirloin Beef from the 1/2 Side of Beef that the Hopi Tribe gave me, that I had Frozen up and am going to have One Big Sirloin Hamberger on one of those Big Onion Buns, with Mustard, Onion and Pickles.
Cooked up on my Brand New "George Foreman, Lean Mean Fat Grilling Machine" that my Children gave me for X-Mass, and a Big Bunch of Western Sour Dough "Fried Onion Rings."
I might even have a small bowl of "Duke's Chili" on the Side!!!
Chilibill
I see you put the proper condiment on your hamburger, Bill. I just cannot understand those who prefer mayonnaise to mustard on hamburgers. I also onions, pickles and even tomatoes but can do without the lettuce.
can you start arranging the immigration papers..
Hell, Keith, you don't need papers - just do like the rest of our southern "neighbors" do and sneak across the border.
I'm not a big fan of fish,
One change - I love scallops.
What's funny is that when the wife and I got married (1960), she didn't like seafood of any kind, I think because she'd never eaten much of it. We were in the NCO Club at Hickam AFB one night about '62 or '63 - I ordered lobster for myself and a steak for her. During the course of our meal, I talked her into trying a bite of my lobster. Ever since then, she's been totally nuts about seafood of any kind except, you guessed it, scallops.
So . . . "enquiring minds want to know" - what exactly is (are?) lutefisk and lefse???
Mrs. C
I figured it was some kind of fish dish and sure 'nuff it is! I imagine lefse is similar.
I'm not a big fan of fish, except occasionally I like some fried catfish (very crunchy).
Display MoreYou People are Making Me Hungry.
Stumpy, I make it almost the same way, but I make up my Grandmothers Sour Dough Biscuit Makings, and Spoon-In about 2 inch Balls of the Biscuit Dough in the last 30 Minutes of cooking, and Last But Not the Least Two Shots of "Lumbre Habanero" Hot Sauce.
Grandmother always said this was one of the Great Food Staples of the Old South and the Old Southwest after Church on Sunday, in the Late 1800s and the Early 1900s ! :teeth_smile:
Bill
My grandma made her dumplings from scratch, Bill (which was the same recipe as her biscuits, and her biscuits were the best I've ever tasted), but my Mom began using those store-bought biscuits because "it was easier" and my wife just went along with my Mom's teachings. Some women have told my wife they even use flour tortillas for the dumplings.
I'm not sure I'd like the hot sauce in my chicken and dumplins'. I may try it.
Talking about food staples - I'm not a "fancy" eater. As mentioned, chicken 'n dumplings and beef stew are two of my favorite foods, especially in cold weather. I also love a good pot of beans with cornbread. My wife fills a crockpot with pinto beans, water and a hambone, cooks it all night and all the next day until the mixture is just a thick soup. Then she makes some of those cornbread muffins to go with the beans and man, do I pig out. That's another one of my "comfort" foods.
There are certain dishes I regard as "comfort" food during cold weather. Chief among these are homemade beef stew and chicken 'n' dumplins'. Our friends across the pond and maybe even a lot of Americans may not be familiar with the second dish, which is one of my favorite foods. I had it this evening, 'cause it's colder'n heck out right now.
My wife (who couldn't even boil water when we first married 46 years ago), has become an excellent cook, thanks to my dearly departed mama and grandma. For 3 or 4 days I've been hinting I was ready for some chicken 'n dumplins' so this morning she decided to make me some. She simmers a whole chicken in water all day (with some small chunks of celery) until the meat just falls off the bones. She then removes the bones from the pot and adds chunks of store-bought biscuits to the broth and chicken, bringing the mixture to a slow boil. After the biscuit chunks have cooked awhile (usually about 15 minutes), she turns off the heat and lets the chicken 'n dumplins' just set for a few minutes while the dumplins' absorb some of the broth. Then we chow down. Ummmm, ummmm good. 
