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Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-26-09 03:03 PM
Original message
Like Hamburgers?
You're going to love this!

http://www.cheeseandburger.com/


so far 25 is the most fun... yum :9
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-26-09 03:14 PM
Response to Original message
1. Oy...Did you get to the one with the Ground duck?
I could so do that one....and many others....So many burgers....
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AwakeAtLast Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-26-09 10:35 PM
Response to Original message
2. Is that Patrick Warburton?
Too funny. Some of those look like they could feed a whole family!
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Lars39 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-26-09 10:52 PM
Response to Reply #2
3. That's who I thought it was, too. :^)
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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-30-09 05:48 PM
Response to Original message
4. "Miss Daisy" Looks Good
Edited on Sun Aug-30-09 05:50 PM by NashVegas
I have to admit: Wisconsin cheeses don't do a thing for me.

I don't know if it's the graze/feed, the cows, the processing there, or what, but when you put a wad of Bel Gioso "fresh" mozz, for example, next to a NY or NJ mozz, Wisconsin gets blown away. Even the super-bulk mades, the northeast, which has more experience at satisfying the palettes of Italian immigrants, comes out on top.

That said, I had a burger on WF's pane bello, arugula, chevre and brie today, because of this site.
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Tab Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-30-09 07:44 PM
Response to Original message
5. "Wisconsin Cheese" - pshaww

I speet on your yellow rennet cheeze. Veermont cheese, she is what you should use.\.

"Wisconsin" cheese >ptaw< >ptat< >plugh<
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-31-09 06:32 AM
Response to Reply #5
6. ...
:rofl:

How's it going there, sweetie? :hug:
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