the world. They, like all of us, are in bed with Big Spud.

I have used a pet-name or two over the years, but are you sure that your
wife or s/o likes that name??? :D

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I've heard a rumor that McDonald's uses sawdust as filler, and another about McDonald's using "pink slime", but I've always thought those are just myths. think the pink slime one in particular has been debunked as false. Also, Google sez the sawdust rumor comes from the use of cellulose as a filler.

Back in the 1980s, the rumor was that they used worms. ;)

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The McDonalds website now (and maybe for awhile now, I never paid attention until this conversation started) specifically states "100% beef". So maybe it was a thing in the past, but I'd still go with DM's comment that it's probabl not very high quality/grade beef. I'm also not sure if you could even have "fillers" of pork or turkey when you specifically state "100% beef".

I cannot speak for the restaurant industry but, at least in the 1990s, in
the packing industry, that would not be allowed. They are supposed to
list what other type of meat my be in the product, as well as if it has
soy. If they are not 100% beef, pork, etc., you cannot label the product
as such.
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As for french fry taste, I think McDonald's fries are the best.

I'm a curly-fry fan, myself. Mickey-D's are good, but a little thing; I like my fries on the thick side, with ridges.

When I was a kid, I didn't like thick "steak fries." When I got a little
older I did realize that, when you dip one in ketchup, you could get a lot more ketchup on it than the thin ones. ;)

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*.. Remember how simple life was when there were only two sexes?

Simple in comparison, maybe, but I don't remember it ever being simple! :D

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Weinerschnitzel doesn't have locations here, but I think it's an odd name for place selling hot dogs.. A schnitzel is a breaded & fried cutlet of veal, chicken, pork, or beef (and a Wiener schnizel specifically is one from (or based on one from) Vienna, Austria).

I am not familiar with them. I wonder if they sell other things besides
dogs, or if any of the dogs are breaded and fried?

My guess would be that an American saw the word "weiner" and assumed it
meant some kind of sausage or hot dog.
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Re: Re: Can't Get Anymore Ret
By: MIKE POWELL to NIGHTFOX on Mon Jan 05 2026 09:21 am

Weinerschnitzel doesn't have locations here, but I think it's an odd name
for
place selling hot dogs.. A schnitzel is a breaded & fried cutlet of veal,
chicken, pork, or beef (and a Wiener schnizel specifically is one from (or

My guess would be that an American saw the word "weiner" and assumed it meant some kind of sausage or hot dog.

I imagine that may be the case.

Nightfox

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Re: Re: Can't Get Anymore Ret
By: MIKE POWELL to NIGHTFOX on Mon Jan 05 2026 09:21 am

Weinerschnitzel doesn't have locations here, but I think it's an odd
name for place selling hot dogs.. A schnitzel is a breaded & fried
cutlet of veal, chicken, pork, or beef (and a Wiener schnizel
specifically is one from (or based on one from) Vienna, Austria).

I am not familiar with them. I wonder if they sell other things besides dogs, or if any of the dogs are breaded and fried?

My guess would be that an American saw the word "weiner" and assumed it meant some kind of sausage or hot dog.

In the 70's Weiner Schnitzel it was caller Der WienerSchnitzel, they droped the Der.

... ERROR LPT1 not found... use backup - PENCIL & PAPER

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Also, I only really like sauerkraut if it's with a bratwurst,
Polish dog, or similar. I don't really like sauerkraut on an American-style hot dog.

I tried sauerkraut way back in elementary school nearly 60 years
ago...and I didn't care for it. I guess one has to acquire a taste
for it.

At our elementary school, they used to serve it as a dish of its own and,
yes, back then I did not care for it. It was not until several years
later that I decided to try it as a garnish on a hot dog or braut. Then I realized that kraut indeed had a purpose. ;)

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Spam and pineapple sounds good. I'm surprised I haven't seen that on a
menu in Hawaii...

Ick. :) Actually, I do like ham that has been cooked in pineapple juice.
I do not like pineapple, or the juice, otherwise, FWIW.

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I could see sauerkraut being good with meats like that. And as a side note, I've never seen or heard of anyone using their fireplace to cook food. :P

That used to be a thing out in "the country" here in Kentucky. I have not seen anyone cook in a fireplace in years, though. IMHO it is not much different than cooking over a campfire... also IMHO it would require a fireplace with more "clearance" than your average home fireplace these
days (overhead clearance, that is, so that the pots and pans are over the
fire and not on top of it).
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þ BgNet 1.0á12 ÷ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

Hey Mike!

On Fri, Jan 09 2026 03:15:00 -0600, you wrote:

That used to be a thing out in "the country" here in Kentucky. I
have not seen anyone cook in a fireplace in years, though. IMHO it
is not much different than cooking over a campfire... also IMHO it
would require a fireplace with more "clearance" than your average
home fireplace these days (overhead clearance, that is, so that the
pots and pans are over the fire and not on top of it).

Looking at my fireplace (probably a pretty standard one from the mid 80s, definitely not oversized) that I haven't used in years, there is definitely enough clearance. Especially if you're wanting to use it to cook, you aren't going to want a raging fire at that point.

Once you get a good fire going, you should probably let it burn down smaller to almost coals before putting any food on it (like you would a charcoal grill, even). At that point, you could place your rack over the coals and cook whatever you want while possibly adding smaller chunks of wood during the cooking to keep the coals hot, but again.. not to let the fire get out of control.

When cooking over a campfire, you have the ability to raise your grate higher to avoid being too close to the flames. So long as you're smart about it, you could definitely easily cook in a fireplace, though.

Almost wish I would have thought of that 25 years ago, as I might actually still be doing it today and wouldn't have had to buy any grills over the years, or digging up my yard for an outdoor fire pit. ;)

Regards,
Nick

... Sarcasm, because beating people up is illegal.
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Re: Re: Can't Get Anymore Ret
By: Accession to MIKE POWELL on Sat Jan 10 2026 07:08 am

Looking at my fireplace (probably a pretty standard one from the mid 80s, definitely not oversized) that I haven't used in years, there is definitely enough clearance. Especially if you're wanting to use it to cook, you aren't going to want a raging fire at that point.

My fireplace has a lot of room so I have lots of options.

I can get a good fire going, let it come down to burning embers, and place a pot, frying pan or grill on it. In the case of pots, I can just place the embers directly on it.

If I won't want to let the fire go down because it is cool outside or whatever, I can pile all the burning wood to a side of the fireplace and place whatever I am cooking on the clear side. At that point the fireplace acts a bit like an oven. You have to be careful when doing that because it can get very hot. If you cook greasy or oily products they can combust spontaneously like they were diesel.


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MIKE POWELL wrote to POINDEXTER FORTRAN <=-

Ick. :) Actually, I do like ham that has been cooked in pineapple
juice.

That sounds interesting. I do like a hamburger with grilled pineapple
and onions, though.



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MIKE POWELL wrote to NIGHTFOX <=-

That used to be a thing out in "the country" here in Kentucky. I have
not seen anyone cook in a fireplace in years, though. IMHO it is not
much different than cooking over a campfire... also IMHO it would
require a fireplace with more "clearance" than your average home
fireplace these days (overhead clearance, that is, so that the pots and pans are over the fire and not on top of it).

Old houses in England have a cooking fireplace.

My ex's family bought a house near me with a fireplace in the living
room. The kitchen backs onto the living room and it had a grill in the
kitchen on the backside of the chimney - very cool. Shame they
remodeled the kitchen and got rid of it, I would have loved winter
grilling.

Cooking on fire is pretty easy once you learn heat management. I lived
for 5 years with a dodgy oven that, more often than not, would stop in
the middle of a cook cycle. I ended up barbecuing a lot of things on a
Weber BBQ. You get really good at estimating temperatures and knowing
how many coals to add to keep the temp stable. Those grills with
flip-up sides are great.x

I told the story to a telecom tech who worked for me, and he told me
about working for the telcos, setting up central offices in the middle
of nowhere in Texas. They'd buy a weber and cook most of their meals
onsite, since they were a long drive from the nearest town.

He told me that one year he barbecued a birthday cake. Now, that takes
serious heat management!





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Almost wish I would have thought of that 25 years ago, as I might actually still be doing it today and wouldn't have had to buy any grills over the year or digging up my yard for an outdoor fire pit. ;)

I suspect you would still need at least one grill or pit... you would
probably realize you didn't want to heat the inside of the house up for
that summer BBQ. ;)

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þ BgNet 1.0á12 ÷ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

My ex's family bought a house near me with a fireplace in the living
room. The kitchen backs onto the living room and it had a grill in the
kitchen on the backside of the chimney - very cool. Shame they
remodeled the kitchen and got rid of it, I would have loved winter
grilling.

Makes you wonder why they would do that, unless they really had no
intention of ever trying to use it.

I told the story to a telecom tech who worked for me, and he told me
about working for the telcos, setting up central offices in the middle
of nowhere in Texas. They'd buy a weber and cook most of their meals
onsite, since they were a long drive from the nearest town.

Sounds like a good idea, especially if you have a grill master or two on
staff!

He told me that one year he barbecued a birthday cake. Now, that takes
serious heat management!

And some serious talent. That is something I would never even think of
trying. I wonder how it turned out? ;)
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