The New Am I The Only One Thread

[LittleJerry92]

Hamburger Helper needs all the help it can get.
Actually, the lasagna flavor is okay. Taco, not so much.

If you have ground beef, you might as well open up an Old El Paso taco kit and take it from there.

To each their own. I dunno, the pasta hamburger helper was kinda gross in my opinion.

The ranch adds additional flavor to the mix. My friend Mike likes mixing in cheese (I don't think it's necessary, but we have different tastes).

This is why he has man boobs.

 

[fuzzygobo]

Hamburger helper came into prominence in the early 70's when the price of meat skyrocketed. I can't remember what led to the rise in price, but such a staple as ground beef became prohibitively expensive for most folk.
Later in the decade, the same thing happened to fish, coffee, and (though not edible) gasoline.

 

[D'Snowth]

My friend Mike likes mixing in cheese (I don't think it's necessary, but we have different tastes).

Well, I mean, practically all of those Hamburger Helper meals have cheese mixes with them, so I'm not sure what's so unnecessary about it.

This is why he has man boobs.

*GASP* I AM 0FENDED THAT U MAD THAT CRACK!11!z!!!!111 I HAZ M00BZ UR CRACK BOWT M00BZ 0FENDS MEEEE!!!!!1111!!! U APOLOGIZ RIT NOW!1!!1!

Hamburger helper came into prominence in the early 70's when the price of meat skyrocketed. I can't remember what led to the rise in price, but such a staple as ground beef became prohibitively expensive for most folk.
Later in the decade, the same thing happened to fish, coffee, and (though not edible) gasoline.

I remember lobster used to be really expensive, it was actually a treat to have lobster . . . since the turn of the decade though, it's not at all hard to get lobster tails or even a whole lobster from your grocery store's seafood department for reasonable prices. Works for me, I love lobster.

 

[fuzzygobo]

I love lobster too. And before when it was so expensive, you really looked forward to having it- once a year or so if you're lucky.
We have a gift card for Dead Lobster we're saving for a special occasion- maybe our anniversary in September.

Even though it looks delicious on your plate (with all the melted butter!), there's about as much meat in a lobster tail as a pork chop.

But they sure dress it up nice.

 

[D'Snowth]

Dead Lobster

Heh.

Even though it looks delicious on your plate (with all the melted butter!), there's about as much meat in a lobster tail as a pork chop.

This is why whenever it's Lobster Fest, I usually get that lobster lover's dream meal, where you get two lobster tails, plus lobster pasta (which is like a big weakness of mine, lol). But I mean, even at the store, I usually get two lobster tails at a time, they're usually only $5 each.

But man, that new lobster truffle mac n cheese they got a Dead Lobster? I would not mind at all if that became a regular menu item!

 

[fuzzygobo]

Their one dish I love as much as the lobster is the stuffed sole.
You ever have something that tastes so good (especially if you don't get it that often?) your eyes roll in the back of your head? This is mine.

 

[LittleJerry92]

Well, I mean, practically all of those Hamburger Helper meals have cheese mixes with them, so I'm not sure what's so unnecessary about it.

He's just not a big fan of the cheese sauce mix.

*GASP* I AM 0FENDED THAT U MAD THAT CRACK!11!z!!!!111 I HAZ M00BZ UR CRACK BOWT M00BZ 0FENDS MEEEE!!!!!1111!!! U APOLOGIZ RIT NOW!1!!1!

Sowwy Snowthy. Snowwy I hurt youw feewings. Do you need your safe awea with youw Jeanette doll?

 

[D'Snowth]

Sowwy Snowthy. Snowwy I hurt youw feewings. Do you need your safe awea with youw Jeanette doll?

 

[Sgt Floyd]

fried lobster is amazingly good, but its not something you ever see. I guess because lobster is like this 'high class' food. It don't need to be tainted with yer grease and batter.

But yeah there's only been one restaurant that i've been to that's had it

 

[D'Snowth]

I've never even heard of fried lobster, but it sounds amazing!

But you're right, in a way . . . like, there's certain cuts of steak that are considered high class (filet mignon, New York strip) that to drown it in steak sauce would be like asking for salt, pepper, or even ketchup for a fancy French meal cooked by an emotionally tempermental chef.

Not that I drown my steaks in sauce like my parents do - I might dribble a little of it on the side to dip my bites into, but if a steak is seasoned/flavored well enough, there's no need for a bottle of A-1.