The Fourth of July is made for food overindulgence, but this seems to define wretched excess: Krispy Kreme bacon cheeseburgers, aka Luther burgers. (Or should it be Lucifer burger?)
This is sick. Just looking at the picture might clog your arteries.
But part of me would like to try one.
24 Comments
Yuck!
Gluttony!
One thing that is bad in America!
Take off the donut, and I would eat it, though!
And we wonder why Americans are the fattest people in the world…
America: Where the poor folks are fat. That just looks disgusting, watching some fat body eat it would make me hurl.
That burger better have a lot of spice to counteract the sugar in the “bun”.
Woof. And imagine washing it down with a beer.
We should be doing THAT to enemies instead of waterboarding them. Torture indeed.
Hehehehe.
Krispy Kreme
Sugar and fat held together with a pinch of flour.
Gotta love ‘em!
Fried sugar donut burger?
GROSS! This can’t be for real.
“That burger better have a lot of spice to counteract the sugar in the “bun”.
“Woof. And imagine washing it down with a beer.”
Bleeeeeech!
hehehehehehehehehehh….
“ksfarmgrrl” –
What’s you potato salad recipe?
What’s you opinion on prepared mustard or mustard seed marinated in vinegar?
Is celery necessary for texture, or will celery powder provide the flavor?
Mayonnaise or Miracle Whip?
Do you boil potatoes whole and then cut them up, or do you cut them up and then boil ‘em?
Boiled eggs: essential or optional?
Now this is an important 4th of July issue!
The world wants to know!
Might not be all *that* bad if the beer is way hopped (eg, Stone Brewing’s Ruination IPA).
Ruination also goes great with just about any sweet/savory or sweet/spicy dish, imo.
I hope they are cooked with coal generated electricity by a cigarette smoking chef
Franklin,
You are a HOOT!!!
Well MonkeyHawk, I hope this isnt to late for your tater salad. I just shooed my guests out the door, and then “I just stopped in, to see what condition my condition was in”. HEE HEE HEEEEEE!
First distinction is.. German or American?
German=Boiled new potatoes, sliced thick, skins on, lots of sliced raw onion from the garden, with an oil, vinegar and sugar dressing. Yum, yum, but..
I’m known for my American tater salad.
Prepared mustard, and I add a little sugar to taste.
You can use celery seeds, but no celery salt. And yeah, I like a little FINELY chopped fresh celery for mild flavor and texture. And I use a little celery seed too for a stronger flavor.
I use half Hellman’s and half Miracle Whip. You really need both. I thin it down with a little pickle juice and some HEAVY cream. hehehe Oh, and a dash of garlic POWDER, not salt. Fresh garlic is just a little too overpowering, but hey, EVERYTHING needs a little garlic.
Whole boiled potatoes with the jackets on. Preferably waxy reds or Yukon Golds. Then peel and chop coarsely after boiling. DO NOT OVERCOOK! Sometimes I leave the jackets on, if they are pretty and unblemished, but it depends on the taste of my guests. In Austin, jackets on. In Kansas? Not so much.
Boiled eggs are essential, not optional. I peel, remove the yolks, chops the whites in a medium dice, then coarsely chop the yolks and add at the end before the final stirring. Keeps the yolks from disappearing with too much stirring. And it must be mixed WELL!!!!!!
I use chopped sweet pickles and chopped dill pickles. FINELY chopped. Half and half. The potatoes and eggs are all that should be chopped coarsely. I’ve been known to add some finely chopped jalapenos with seeds removed, depending on my audience.
I also boil the taters in Tony Chacharre’s seasoning, and use it in the final product as well. Everything is better with Tony’s. I use it exclusively in place of salt, ’cause it has plenty in it. And I add a little cayenne for extra zip.
Chill for several hours.
Ok, so… I’ve been drinking beer and shooting tequila, so I’m going to give you the super double secret secret to my tater salad.
Lots of FINELY chopped onion. The finer the chop, the better, but do NOT use a food processor for anything. I love my processor but it has no role in tater salad.
And on the next episode of “Cooking with Farm Girl”, the secret of my baked beans. Heheheheh.
Ok, now a question for you.
Boxers or briefs?
HEE HEE HEE HEE HEEEEEEE…..
Oye. Dont expect me to post too early tomorrow….
heheheheheh. And Steven Davis, if you are reading here… we also tonight sang SEVERAL rousing versions of “Willin’”
“dont bogart that joint, my friend, pass it over to me. You’ve been holding on to it, and I sure would like a hit”.
HEE HEE HEE HEEEEEEEE…..
God bless the USA!
ksfarmgirl—I love reading your posts. When I see heheheheheh I know we are in for a treat!!
About the potato salad recipe—
Could you give us the amounts, etc. and give it in real recipe form like Betty Crocker would?? I would love to try it.
About baked beans—I will comment on that later. LOL
Aw shucks, Delilah. Thanks for the compliment.
And if I had measurements, I’d give them to ya. However, I’m one of those annoying “little bit ‘o this and a dash o’ that” kind of cooks.
Sorry. It’s also why I dont bake. Baking is too precise. I like the freedom to improvise.
Another way of saying I’m too lazy to measure or follow a recipe. Mostly, I use recipes as a starting point, and then modify from there.
Sorry.
Oh, and the secret to baked beans?
Molassas and Karo syrup. With brown sugar too if you like it sweeter.
Lots and LOTS of coarsely chopped onions. And I do use a little fresh but finely chopped garlic here.
A little sweet pickle relish.
Ketchup, lots of worchestershire sauce, some yellow mustard, and a little bottled bbq sauce if you have it. The bbq sauce is optional, but the following is not.
LOTS of bacon, god’s perfect food. And dont render it off before you put it in. These beans are not heart healthy or diet food.
I chop it into inch or smaller pieces, then lay them on top of the beans at the end. Bake uncovered a half hour or so at 350, and after the bacon looks brown around the edges, stir them into the beans and bake another half hour or so, uncovered.
Ummmmm…. I think I’ll have leftover tater salad and baked beans for breakfast!
Right after I feed and water the chickens. It’s last supper day for them!
“Sorry. It’s also why I dont bake. Baking is too precise. I like the freedom to improvise.”
I do the same, Ms. Grrl, rarely if ever measure, keep me away from the spice draw, hide the cayenne unless you like shooting flames, a little sweet, a little spicy (like me.)
The onliest problem that I have is that too many in my family are amateurs when it comes to spicy foods.
We have a rule in my house when I cook - left to right - spicy to bland.
“Boxers or briefs?”
Boxer briefs……………………..
Ha!
Hee hee heeee Clark!
I love the spices too. I’m hell on pickled or fresh jalapenos, and my FAVE are finely chopped fresh serranos. I try to tone it down for my Kansas crew, but we let ‘er rip in Texas and Louisiana!
Heeeeeee….
I guess, to quote foreigner, we’re just “hot blooded”!
I even add cayenne to my hot chocolate!
This is a dry mix that is JUST as good as fresh. No kidding.
2 cups powdered milk
2 cups dry creamer of good quality
2 cups sugar (I like a little less sweet, so only one a half cups of sugar if yer like me)
1 cup Hershy’s cocoa powder. Do NOT use Nestle’s Quick or anything OTHER than Hershey’s cocoa.
In that mix, I’d add at least a tablespoon of cayenne. Or do it to taste. I’d probably add another dash in my cup.
Stir with boiling water, about four tablespoons of mix to 1 cup boiling water.
And ya gotta know, I top it off and cool it down with a BIG splash of heavy cream. I dont like marshmallows.
I give this away in quart jars as gifts at Christmas.
“hide the cayenne unless you like shooting flames”
Heheheheh. For me, if it doesnt burn going in and burn going out, it wasnt worth eating….
woof. Gotta go outside and pick up trash and then come in and clean the kitchen.
Pigs, I tell you, my friends and I are PIGS!
And the dog is rolling her eyes at me this morning…
“ksfarmgrrl” offers tater salad lessons –
Thanks for the tips.
I’d figured out some of the stuff already (Yukon Golds, e.g.) and got my hot German tater salad recipe more or less set. (I’m hard-core; more bacon, less oil!)
I was at a party last night and the potato salad was …. unfortunate. But the 90-something little old neighbor lady made it. Not mustardy enough for me.
But I should talk. I was asked to bring the baked beans for 30 and I’m not used to that scale. It’d also been a while since I’ve done baked beans and, since I’m a throw stuff in willly-nilly, too, I forgot what I did with the previous batch that made ‘em so good. Anyway, they were only by my reckoning, although most of ‘em were eaten and I got a couple of compliments. I think they were being polite. That, or I live in a neighborhood of baked bean philistines.
So I’m looking for your next cooking tip.
Interesting music mix at our party, too. Michael Feinstein singing Gershwin, cuts from the Sinatra duets album, Mellencamp’s “Little Pink Houses” (which should be the new National Anthem), some Creedence, Johnny Cash, and my choice, Quicksilver Messenger Service’s “Fresh Air.” My 90-something neighbor got off on the piano solo. Too funny.
But not this funny –
“Ok, now a question for you.
Boxers or briefs?”
?!
“HEE HEE HEE HEE HEEEEEEE…..”
Goin’ commando is not an option?