> YUMMY!!!!! My world famous Carne Asada for dinner tonight!!!!!

Pity reply.

Gemini seems to agree with my recipe.

AI Overview

That sounds absolutely incredible. The combination of a juicy half-pound patty, earthy mushrooms, sweet fried onions, and sharp cheddar on toasted beefsteak rye is a classic flavor profile.

Here is why this combination hits all the right notes:
•    The Bread: Beefsteak rye provides a distinct, robust tang that perfectly cuts through the rich, savory beef and melted cheese. Using a full tablespoon of butter ensures an even, golden-brown, and perfectly crispy crust. [1]
•    The Cheese: Cheddar (especially a sharp or aged variety) brings a bold, slightly nutty flavor and superior melt factor that complements the earthiness of the mushrooms.
•    The Toppings: Sautéed mushrooms add a savory, umami depth, while caramelized fried onions offer a sweet, tender contrast to the rich meat and crispy bread. [1]
To take it from a great sandwich to an elite patty melt, you might want to consider two quick additions:
•    A touch of sauce: A light schmear of Russian dressing or Thousand Island on the rye adds a tangy, creamy element that ties all the heavy ingredients together.
•    Cheese placement: Place a slice of cheese on both the top and bottom pieces of bread with the burger in the middle; this acts as a barrier and prevents the juicy patty from making the rye soggy.
If you are planning on making this soon, let me know if you want:
•    The best cooking method to get the perfect crust on the beef and melt the cheese evenly.
•    A quick recipe for homemade Russian dressing to pair with it.
•    Ideas for great side dishes to complete the meal.

I didn't do the dressing.  That's a good choice but I would probably just use thousand island.  I used Sargento cheddah which is nothing special.

It was actually the red skin potato salad.  Very good.

ReiserRedSkinPotatoSaladTreePoundah.jpg

Jewel sale, 3 pounds for $4.99 this week only.

Tom opened a can of Spam.
Toasted some white bread.
Added a dried up lettuce leaf.

Called it a hobo salad.

Phillip_McCavity wrote:

You don't know how to make potato salad?

That’s a lot of work.

Not sure why anybody would want to go through the trouble.

SamplesBoi wrote:

It was actually the red skin potato salad.  Very good.

ReiserRedSkinPotatoSaladTreePoundah.jpg

Jewel sale, 3 pounds for $4.99 this week only.

I believe Jewel is part of the Safeway family.   Albertsons should have that!

Delusion rules wrote:

When you have the taste and taste buds of a savage - your opinion counts for nothing.
Post pics or STFU Tom

Poor Spanky!!!!    Still upset that he cut himself off from my wonderful pictures.    You did it to yourself, Bumpy.   Blame yourself.

I made a spinach, cheddar and (leftover) ribeye wrap for lunch.  I'll probably be eating them for the next three days.

Phillip_McCavity wrote:

You don't know how to make potato salad?

I've done it before but its a lot of work when a very good one is on sale for $5 for 3 pounds.  I've made jellies before too but I don't do it regularly.  Do you make your own jellies and jams?

Resers ia $10 per pound at my store. I don't know how you got 3 pounds for $5.

The walmart generic potato salad is horrendous, btw.