Is she still vegetarian, Jodi? I turned when I was about 16 so it's been a while. The problem with veggie burgers is that most restaurants just throw it on the grill with the others, which grosses me out. Sometimes they will do it on a separate grill. I went to Chipotle for lunch today and the guy before me got soft tacos, so the worker got steak sauce all over his gloves so that when he picked up my bowl, it smeared all over the inside along the sides. I stood there staring for about 10 seconds wondering if I should ask him to make a new one but I ended up just wiping the sides off before I ate it. I realize most people aren't as uptight as I am about it! I just try not to think about it but it's hard when you see it happen.

I just remembered. I have had McDonalds burgers many times! Every time I traveled to a different country, I always ended up going to their McDonalds at least once. For instance, when I was in Paris, I was getting tied of French food the last days. Let me tell you, a French Big Mc tasted really good. When I was in Argentina, where they really like meat, I even had a Royal Cheese with wine. Yes, you can get wine with your "Big Mac" there. From Pulp Fiction ------------------------------------------- VINCENT: ...You know what they call a Quarter Pounder with Cheese in Paris? JULES: They don't call it a Quarter Pounder with Cheese? VINCENT: No, they got the metric system there, they wouldn't know what the f??k a Quarter Pounder is. JULES: What'd they call it? VINCENT: Royale with Cheese. JULES: Royale with Cheese. What'd they call a Big Mac? VINCENT: Big Mac's a Big Mac, but they call it Le Big Mac. JULES: What do they call a Whopper? VINCENT: I dunno, I didn't go into a Burger King. -------------------------------------- dcarch This post was edited by dcarch on Fri, Jan 16, 15 at 14:36

Yes, he's a cute little guy, and an absolute terror in the pasture, LOL. He's also fuzzy and makes you just want to grab him. Fortunately, they're a lot less cute when they become 1000 pounds of bull, and start pushing everything and everyone around! I love my animals, my cows are treated just like my horses, I love 'em all. I pet them and play with them and feed them treats and they follow me around. Even when it's time for them to become beef they don't go into a trailer and spend time in a stock yard, away from their herd in a strange place. I have Dallas come to the farm to slaughter and so they are born here, spend their lives here and only leave here after their death, which is as quick and painless as I can arrange. If I had to eat commercial beef, I'd give it up too. They way they are raised and fed and treated offends me, it's a cruel industry and not a good life for those animals. So, I raise my own. It seems contra-indicative, but I raise my own beef because I DO love my animals, and I believe that everyone should remember where that meat comes from and the animals that produced it, and make their lives safe, happy and contented and their final demise as quick and painless as possible. rgreen, I like a good veggie burger too. I actually eat meat about 3 or 4 times a week, not even every day. I've even kind of lost my taste for bacon and ham, although I know that's heresy, LOL. And yes, I raise my own pigs and chickens too. Now, back to those burgers. olychick, Grandma used to tell me to mix ice chips into the meat and that they would produce steam as the ice melted and keep the meat moister, so it's not a new concept at all. As for size, a quarter pounder is a bit more even than I want, maybe 5 burgers per pound or even 6, although mine don't shrink appreciably and some fattier meat might. I don't want it really crunchy on the outside, but I do want a bit of browned "crust", and warm in the middle, not cold. Annie

A suggestion.. gloves in gloves. I wear a lot of gloves, from the good blue ones for toxic hot peppers down to doeskin that needs talcum powder to fit for the day. Health reasons, and also decades worth of reactment wearing gloves. Around town as a set of gloves. Instead of subjecting your skin directly. Consider washing and sanitizing your hands with plastic/neo/latex on like it was your regular skin. Wash and sanitize your gloved hands just like you would your open skin hands. Use/dispose of these gloves responsibly. Thin cotton gloves are a godsend for lining those non permeable gloves and also helping lock in hamburger hand treatments during the day. Depending on how you use your cotton gloves with hand treatments, they can be washed and reused many times.