On 2/5/07, William Pociengel <hseldon@my.wgu.edu> wrote:
> first off Thanks for the recipe, now if I can just convince someone at
> my house to make this heart stopper ;-)
Heart stopper? Pffft! That's nothing compared to what some people eat
poutine with:
Quadruple C
"Collosal Colon Clogger Combo"
24oz burger served with a quarter pound of cheese, a quarter pound of
bacon, and 2 fried eggs. Also comes with a large shake (flavor of
your choice) and a small poutine.
From Dangerous Dan's Diner, in Toronto (their small isn't overly...
small) http://www.dangerousdansdiner.com/
> and methinks that grated cheese would work better than cheese curds. In
> WI (home of beer and brats {rhymes with ought, has nothing to do with
> kids, no not the goat kind the children of humanoids kind}) cheese curds
> are the un-aged, processed cheese bits about the size of hmmmmmmm your
> thumb.
The proper way calls for cheese curds, thought I've seen it done with
grated cheese, albeit with a lessened effect.
>Often used in, well this is Wisconsin, beer cheese soup. I'm not
> sure how well they'd melt with gravy, though battered and deep fried
> they are tasty, Yum. But also a heart stopper :-(
Your theories intrigue me, and I wish to subscribe to your newsletter.
-- -Randy Glenn Computer Eng. and Mgt. Year V, McMaster University Regional Student Representative, IEEE Canada randy.glenn-at-gmail.com - glennrb-at-mcmaster.ca randy.glenn-at-computer.org - randy_glenn-at-ieee.org http://www.randyglenn.ca -- This is the NewtonTalk list - http://www.newtontalk.net/ for all inquiries Official Newton FAQ: http://www.chuma.org/newton/faq/ WikiWikiNewt for all kinds of articles: http://tools.unna.org/wikiwikinewt/Received on Mon Feb 5 11:19:18 2007
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