Quoting Dale Shipp to Dave Drum <=-

we seldom drink milk -- except in a fast food milk shake.
We have not been to a Dairy Queen in years, maybe decades. Not to
mention that the closest one to us now is about 20 minutes away.
McDonalds is just around the corner and their shakes are decent.

The absolute best fast food shakes are at Fat Burger but I don't
think there are any on the east side of the Mississippi yet. They
have recently moved into western Canada and a year ago a branch
opened up in Yellowknife.

real milkshakes - from Steak n' Shake

I've heard that they are decent, but have never been to one.

Steak and Shake is even further, about 26 minutes.

That's still better than having to go 2000 miles for a Fat Burger
shake! [g]

And they're super easy to make at home.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milkshakes and Malts
Categories: Beverages, Dairy
Yield: 1 Servings

2 oz Syrup
8 oz Real milk
3/4 c Scoop of ice cream

First, the classic, basic shake, then variations.

Blend on a milkshake machine or in a blender until the ice cream is
fully broken down but not much past that. It gets too frothy if you
run it too long. You want it thick. Pour into a big glass and enjoy.

Back in the fifties, an extra-thick shake was called a frosted. The
recipe goes this way: either put less milk or more ice cream in the
blender.

One variation on the milkshake, called a malted, is made with one
wonderful other ingredient; malted milk powder. Add a good, heaping
tablespoon to the recipe above and the whole spirit of it changes,
enriched by the new richness and smoothness. A swell way to add some
malt is to drop in a couple malted milk balls, the chocolate coated
candies, and process smooth. You're adding malt and chocolate; how bad
could it be?

All these below include milk.
vanilla shake - vanilla syrup, vanilla ice cream
chocolate - same but with chocolate
strawberry - same...
brown cow - coffee syrup, chocolate ice cream
peanut butter cup - chocolate syrup, vanilla ice cream, peanut butter
chocolate covered cherry - chocolate syrup, cherry ice cream
turtle - chocolate syrup, caramel swirl ice cream
choco-mint - chocolate syrup, mint chocolate chip ice cream
creamsicle - vanilla syrup, orange sherbet
banana bomber - chocolate syrup, chocolate ice cream, a banana
honey bun - vanilla syrup, vanilla ice cream, honey
jello shake - vanilla ice cream, any flavor Jello
egg nog shake - egg nog, vanilla ice cream
PB&J shake - 2 tbsp PB, 2 tbsp jelly, vanilla ice cream

A float is a milkshake with a second scoop of ice cream added after
mixing in the first.

A frosted-float is an extra-thick shake with an extra scoop at the
end.

From: Bob Pastorio To: Foodwine

MMMMM


Cheers

Jim

... A PB&J shake is of course a lunacy.

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On 12-23-18 22:28, Jim Weller <=-
spoke to Dale Shipp about Milkshakes <=-

McDonalds is just around the corner and their shakes are decent.

The absolute best fast food shakes are at Fat Burger but I don't
think there are any on the east side of the Mississippi yet. They
have recently moved into western Canada and a year ago a branch
opened up in Yellowknife.

There was one in Columbia. I believe that we even went there once, and
did not like the burger very much. I also do not think that we had a
shake, so cannot comment on that. According to Yelp, that fatburger is
now closed.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mcdougall Indian Lentil Sandwich Spread
Categories: Vegetarian
Yield: 2 servings

1 c Cooked lentils
4 Cl Garlic; pressed
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Chili powder
1/2 ts Ground ginger

Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Combine
all of the ingredients in a small sacuepan. Cook gently over low
heat, stirring occasionally, for 5 minutes, to allow the flavors to
blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup
serving. From the collection of Sue Smith, S.Smith34, Uploaded June
16, 1994
From: Lisa Greenwood Date: 09-05-94

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 03:55:34, 25 Dec 2018
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Quoting Dale Shipp to Jim Weller <=-

Fat Burger

There was one in Columbia. I believe that we even went there once,
and did not like the burger very much. I also do not think that we had
a shake, so cannot comment on that. According to Yelp, that fatburger
is now closed.

Then they were doing something wrong there. The chain makes the best
fast food/casual dining burgers I have ever encountered. (I haven't
been to a 5 Guys yet.) And they are thriving in the western portion
of the continent.

In another thread pepper steak styles were discussed and I offered
up steak au poivre. Here's the poor man's version ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hamburgers Au Poivre
Categories: Groundmeat, Beef, Wine, Sandwiches
Yield: 4 Servings

1 lb Ground Beef
1/2 ts Salt
1/2 tb Freshly Cracked Black Pepper
1 tb Brandy Or Cognac
3 tb Red Wine; Dry

Mix meat and salt. Shape mixture into 4 patties, each about 3/4
of an inch thick. Press pepper into both sides of the patties. Cook
the patties in a large skillet over medium-high heat, turning once,
until the desired doneness is reached, about 8 minutes. Drain off
the fat. Sprinkle the cognac over the patties, immediately ignite, if
desired. Remove patties to a warm platter. Stir the wine into the
drippings in the skillet. Heat just to boiling, stirring constantly.
Serve sauce over the patties.

MMMMM

I wish you, but in no way guarantee, a reasonably Merry Christmas
and/or festive holiday, including but not limited to a satisfactory
twelve (12) month period from this date hereafter.

(My accountant wrote this up for me and my lawyer proofread it
before I could post it!)


Cheers

Jim


... A proper cheeseburger is all about the cheese.

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