Neither have I. Seems like a strange thing to call them, since *ALL*
fast food places make the fries on the premises. <BOGGLE>

They all fry them on premises, but they usually come frozen and pre-cut.
I wonder if the chain in question actually cuts their own taters on
premises.

I have heard the term housefries before, but never thought about what it
meant.
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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

MIKE POWELL wrote to GAMGEE <=-

Neither have I. Seems like a strange thing to call them, since *ALL*
fast food places make the fries on the premises. <BOGGLE>

They all fry them on premises, but they usually come frozen and
pre-cut. I wonder if the chain in question actually cuts their own
taters on premises.

Yep, I'm pretty sure now that that is what the OP meant by the term.

I have heard the term housefries before, but never thought about what
it meant.

Same here. :-)




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I have heard the term housefries before, but never thought about what
it meant.

Same here. :-)

I think at some places it also means they may have more seasoning on them
than just salt. There is a BBQ place I like that I *think* calls their
fries "housefries" -- they are seasoned and pretty good.

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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

Are you talking about just the meat patty part? Cause, no. The meat patty at fast food place can/will never be as good as one you grill at home. The sauce and other things is another story. The lettuce and tomatoes and onions you ge at the store might be 'too' fresh ;).

I would generally agree, although it might depend on how good you are at grilling them, i.e. if you are not good at it, Burger King could be better than yours. ;)

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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

the world. They, like all of us, are in bed with Big Spud.

I have used a pet-name or two over the years, but are you sure that your
wife or s/o likes that name??? :D

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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

I've heard a rumor that McDonald's uses sawdust as filler, and another about McDonald's using "pink slime", but I've always thought those are just myths. think the pink slime one in particular has been debunked as false. Also, Google sez the sawdust rumor comes from the use of cellulose as a filler.

Back in the 1980s, the rumor was that they used worms. ;)

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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

The McDonalds website now (and maybe for awhile now, I never paid attention until this conversation started) specifically states "100% beef". So maybe it was a thing in the past, but I'd still go with DM's comment that it's probabl not very high quality/grade beef. I'm also not sure if you could even have "fillers" of pork or turkey when you specifically state "100% beef".

I cannot speak for the restaurant industry but, at least in the 1990s, in
the packing industry, that would not be allowed. They are supposed to
list what other type of meat my be in the product, as well as if it has
soy. If they are not 100% beef, pork, etc., you cannot label the product
as such.
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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

As for french fry taste, I think McDonald's fries are the best.

I'm a curly-fry fan, myself. Mickey-D's are good, but a little thing; I like my fries on the thick side, with ridges.

When I was a kid, I didn't like thick "steak fries." When I got a little
older I did realize that, when you dip one in ketchup, you could get a lot more ketchup on it than the thin ones. ;)

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*.. Remember how simple life was when there were only two sexes?

Simple in comparison, maybe, but I don't remember it ever being simple! :D

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Weinerschnitzel doesn't have locations here, but I think it's an odd name for place selling hot dogs.. A schnitzel is a breaded & fried cutlet of veal, chicken, pork, or beef (and a Wiener schnizel specifically is one from (or based on one from) Vienna, Austria).

I am not familiar with them. I wonder if they sell other things besides
dogs, or if any of the dogs are breaded and fried?

My guess would be that an American saw the word "weiner" and assumed it
meant some kind of sausage or hot dog.
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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

Re: Re: Can't Get Anymore Ret
By: MIKE POWELL to NIGHTFOX on Mon Jan 05 2026 09:21 am

Weinerschnitzel doesn't have locations here, but I think it's an odd name
for
place selling hot dogs.. A schnitzel is a breaded & fried cutlet of veal,
chicken, pork, or beef (and a Wiener schnizel specifically is one from (or

My guess would be that an American saw the word "weiner" and assumed it meant some kind of sausage or hot dog.

I imagine that may be the case.

Nightfox

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Re: Re: Can't Get Anymore Ret
By: MIKE POWELL to NIGHTFOX on Mon Jan 05 2026 09:21 am

Weinerschnitzel doesn't have locations here, but I think it's an odd
name for place selling hot dogs.. A schnitzel is a breaded & fried
cutlet of veal, chicken, pork, or beef (and a Wiener schnizel
specifically is one from (or based on one from) Vienna, Austria).

I am not familiar with them. I wonder if they sell other things besides dogs, or if any of the dogs are breaded and fried?

My guess would be that an American saw the word "weiner" and assumed it meant some kind of sausage or hot dog.

In the 70's Weiner Schnitzel it was caller Der WienerSchnitzel, they droped the Der.

... ERROR LPT1 not found... use backup - PENCIL & PAPER

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Also, I only really like sauerkraut if it's with a bratwurst,
Polish dog, or similar. I don't really like sauerkraut on an American-style hot dog.

I tried sauerkraut way back in elementary school nearly 60 years
ago...and I didn't care for it. I guess one has to acquire a taste
for it.

At our elementary school, they used to serve it as a dish of its own and,
yes, back then I did not care for it. It was not until several years
later that I decided to try it as a garnish on a hot dog or braut. Then I realized that kraut indeed had a purpose. ;)

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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

Spam and pineapple sounds good. I'm surprised I haven't seen that on a
menu in Hawaii...

Ick. :) Actually, I do like ham that has been cooked in pineapple juice.
I do not like pineapple, or the juice, otherwise, FWIW.

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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

I could see sauerkraut being good with meats like that. And as a side note, I've never seen or heard of anyone using their fireplace to cook food. :P

That used to be a thing out in "the country" here in Kentucky. I have not seen anyone cook in a fireplace in years, though. IMHO it is not much different than cooking over a campfire... also IMHO it would require a fireplace with more "clearance" than your average home fireplace these
days (overhead clearance, that is, so that the pots and pans are over the
fire and not on top of it).
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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

Hey Mike!

On Fri, Jan 09 2026 03:15:00 -0600, you wrote:

That used to be a thing out in "the country" here in Kentucky. I
have not seen anyone cook in a fireplace in years, though. IMHO it
is not much different than cooking over a campfire... also IMHO it
would require a fireplace with more "clearance" than your average
home fireplace these days (overhead clearance, that is, so that the
pots and pans are over the fire and not on top of it).

Looking at my fireplace (probably a pretty standard one from the mid 80s, definitely not oversized) that I haven't used in years, there is definitely enough clearance. Especially if you're wanting to use it to cook, you aren't going to want a raging fire at that point.

Once you get a good fire going, you should probably let it burn down smaller to almost coals before putting any food on it (like you would a charcoal grill, even). At that point, you could place your rack over the coals and cook whatever you want while possibly adding smaller chunks of wood during the cooking to keep the coals hot, but again.. not to let the fire get out of control.

When cooking over a campfire, you have the ability to raise your grate higher to avoid being too close to the flames. So long as you're smart about it, you could definitely easily cook in a fireplace, though.

Almost wish I would have thought of that 25 years ago, as I might actually still be doing it today and wouldn't have had to buy any grills over the years, or digging up my yard for an outdoor fire pit. ;)

Regards,
Nick

... Sarcasm, because beating people up is illegal.
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Re: Re: Can't Get Anymore Ret
By: Accession to MIKE POWELL on Sat Jan 10 2026 07:08 am

Looking at my fireplace (probably a pretty standard one from the mid 80s, definitely not oversized) that I haven't used in years, there is definitely enough clearance. Especially if you're wanting to use it to cook, you aren't going to want a raging fire at that point.

My fireplace has a lot of room so I have lots of options.

I can get a good fire going, let it come down to burning embers, and place a pot, frying pan or grill on it. In the case of pots, I can just place the embers directly on it.

If I won't want to let the fire go down because it is cool outside or whatever, I can pile all the burning wood to a side of the fireplace and place whatever I am cooking on the clear side. At that point the fireplace acts a bit like an oven. You have to be careful when doing that because it can get very hot. If you cook greasy or oily products they can combust spontaneously like they were diesel.


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MIKE POWELL wrote to POINDEXTER FORTRAN <=-

Ick. :) Actually, I do like ham that has been cooked in pineapple
juice.

That sounds interesting. I do like a hamburger with grilled pineapple
and onions, though.



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MIKE POWELL wrote to NIGHTFOX <=-

That used to be a thing out in "the country" here in Kentucky. I have
not seen anyone cook in a fireplace in years, though. IMHO it is not
much different than cooking over a campfire... also IMHO it would
require a fireplace with more "clearance" than your average home
fireplace these days (overhead clearance, that is, so that the pots and pans are over the fire and not on top of it).

Old houses in England have a cooking fireplace.

My ex's family bought a house near me with a fireplace in the living
room. The kitchen backs onto the living room and it had a grill in the
kitchen on the backside of the chimney - very cool. Shame they
remodeled the kitchen and got rid of it, I would have loved winter
grilling.

Cooking on fire is pretty easy once you learn heat management. I lived
for 5 years with a dodgy oven that, more often than not, would stop in
the middle of a cook cycle. I ended up barbecuing a lot of things on a
Weber BBQ. You get really good at estimating temperatures and knowing
how many coals to add to keep the temp stable. Those grills with
flip-up sides are great.x

I told the story to a telecom tech who worked for me, and he told me
about working for the telcos, setting up central offices in the middle
of nowhere in Texas. They'd buy a weber and cook most of their meals
onsite, since they were a long drive from the nearest town.

He told me that one year he barbecued a birthday cake. Now, that takes
serious heat management!





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Almost wish I would have thought of that 25 years ago, as I might actually still be doing it today and wouldn't have had to buy any grills over the year or digging up my yard for an outdoor fire pit. ;)

I suspect you would still need at least one grill or pit... you would
probably realize you didn't want to heat the inside of the house up for
that summer BBQ. ;)

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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

My ex's family bought a house near me with a fireplace in the living
room. The kitchen backs onto the living room and it had a grill in the
kitchen on the backside of the chimney - very cool. Shame they
remodeled the kitchen and got rid of it, I would have loved winter
grilling.

Makes you wonder why they would do that, unless they really had no
intention of ever trying to use it.

I told the story to a telecom tech who worked for me, and he told me
about working for the telcos, setting up central offices in the middle
of nowhere in Texas. They'd buy a weber and cook most of their meals
onsite, since they were a long drive from the nearest town.

Sounds like a good idea, especially if you have a grill master or two on
staff!

He told me that one year he barbecued a birthday cake. Now, that takes
serious heat management!

And some serious talent. That is something I would never even think of
trying. I wonder how it turned out? ;)
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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

MIKE POWELL wrote to POINDEXTER FORTRAN <=-

He told me that one year he barbecued a birthday cake. Now, that takes
serious heat management!

And some serious talent. That is something I would never even think of trying. I wonder how it turned out? ;)

It wasn't described as a cautionary tale... :)



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Re: Re: Can't Get Anymore Ret
By: Accession to MIKE POWELL on Sat Jan 10 2026 07:08:58

...or digging up my yard for an outdoor fire pit. ;)

Fire pits are great, especially if your camping with a group. Everybody sitting around having a good time while a bon fire blazes high into the night.

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Hey Mike!

On Sun, Jan 11 2026 02:56:00 -0600, you wrote:

I suspect you would still need at least one grill or pit... you
would probably realize you didn't want to heat the inside of the
house up for that summer BBQ. ;)

Very true. However, I grill a lot less in the winter, because I don't care to stand out there flipping meat when it's 10F and windy out, so I might need to try this idea out at some point.

Regards,
Nick

... Sarcasm, because beating people up is illegal.
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Mortar wrote to Accession <=-

Fire pits are great, especially if your camping with a group.
Everybody sitting around having a good time while a bon fire blazes
high into the night.

I've gone from being the guy hanging out at beach bonfires to hearing my daughter claim she was at her friend's house when her clothes smell
distinctly of bonfire smoke.



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I suspect you would still need at least one grill or pit... you
would probably realize you didn't want to heat the inside of the
house up for that summer BBQ. ;)

Very true. However, I grill a lot less in the winter, because I don't care to stand out there flipping meat when it's 10F and windy out, so I might need to try this idea out at some point.

Indeed. I have an electric "griddle" that gets used a lot in the winter
for grilling some things. The fireplace would be another option.

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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

MIKE POWELL wrote to ACCESSION <=-

Very true. However, I grill a lot less in the winter, because I don't care

o

stand out there flipping meat when it's 10F and windy out, so I might need

o

try this idea out at some point.

Indeed. I have an electric "griddle" that gets used a lot in the
winter for grilling some things. The fireplace would be another
option.

California is a (mostly) 4 season grilling state - except when it's
raining. Winter barbecuing does take a hell of a long time - the cold
air just sucks the heat out of the barbecue.



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Hey Poindexter!

On Thu, Jan 15 2026 10:15:44 -0600, you wrote:

California is a (mostly) 4 season grilling state - except when it's
raining. Winter barbecuing does take a hell of a long time - the
cold air just sucks the heat out of the barbecue.

"Cold air" for you is what, 40F?

Get out there when it's -20F and get to grillin'! :D

Regards,
Nick

... Sarcasm, because beating people up is illegal.
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Re: Re: Can't Get Anymore Ret
By: poindexter FORTRAN to MIKE POWELL on Thu Jan 15 2026 08:15 am

California is a (mostly) 4 season grilling state - except when it's
raining. Winter barbecuing does take a hell of a long time - the cold
air just sucks the heat out of the barbecue.

not for my generic char broil grill.
what do you know about cold weather? arent you in SF?
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Re: Re: Can't Get Anymore Ret
By: MRO to poindexter FORTRAN on Thu Jan 15 2026 06:30 pm

not for my generic char broil grill.
what do you know about cold weather? arent you in SF?

Didn't someone say "the coldest winter I experienced was a summer in San Francisco"?

Nightfox

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Re: Re: Can't Get Anymore Ret
By: Nightfox to MRO on Thu Jan 15 2026 07:06 pm

not for my generic char broil grill.
what do you know about cold weather? arent you in SF?

Didn't someone say "the coldest winter I experienced was a summer in San Francisco"?

"The coldest winter I ever spent was a summer in San Francisco."Mark Twain, although he probably never really said that, He did say something very similar about Paris.

... Yes means No and No means Yes. Delete all files [Y]?

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California is a (mostly) 4 season grilling state - except when it's
raining. Winter barbecuing does take a hell of a long time - the cold
air just sucks the heat out of the barbecue.

I wonder how cold it gets around Mojave? ;)

Mike
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■ BgNet 1.0ß12 ≈ moe's tavern * 1-502-875-8938 * moetiki.ddns.net:27

On 15 Jan 2026, Accession said the following...

On Thu, Jan 15 2026 10:15:44 -0600, you wrote:

California is a (mostly) 4 season grilling state - except when it's raining. Winter barbecuing does take a hell of a long time - the
cold air just sucks the heat out of the barbecue.

"Cold air" for you is what, 40F?

Get out there when it's -20F and get to grillin'! :D

i had a neighbor that grilled all winter long. we had a shared enclosed porch (so he had to go fully outside in the snow to do it) and if i was out there i'd see him go in and out in and out sometimes with or without a coat. must have been quite dedicated to it ;)

it's funny the story has nothing to do with me but since those were pretty good times it made me all nostalgic heh

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Accession wrote to poindexter FORTRAN <=-

"Cold air" for you is what, 40F?

Get out there when it's -20F and get to grillin'! :D

Hey, it snowed here. Once. In 1978!



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MIKE POWELL wrote to POINDEXTER FORTRAN <=-

California is a (mostly) 4 season grilling state - except when it's
raining. Winter barbecuing does take a hell of a long time - the cold
air just sucks the heat out of the barbecue.

I wonder how cold it gets around Mojave? ;)

The deserts in California get their own kind of cold - low of 44, high
of 66 today. That's WINDBREAKER WEATHER! Break out the chapstick and
bring the cat in!



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Denn wrote to Nightfox <=-

"The coldest winter I ever spent was a summer in San Francisco."Mark Twain, although he probably never really said that, He did say
something very similar about Paris.

When I worked in downtown San Francisco, I'd be wearing layers, and we'd
see European tourists in shorts with a hastily-purchased SF hoodie,
shivering in the mid-morning fog.

In San Francisco, mid-morning fog burns off around 3pm, then you get a
couple of hours of wonderful sunny weather before the evening fog rolls
in.

I went to San Francisco State University, which is right along the ocean
on the west side of town. I lived in a neighborhood aptly called The Sunset District (ironic because you rarely see the sun).

Living and working out there, there were times I didn't see the sun for
months - then realize I could drive or take the bus 2 miles east and see beautiful sunny weather. Very strange.

When the sun did come out, it was beautiful. Everyone would play hookey
and go to the beach.




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Re: Re: Can't Get Anymore Ret
By: Denn to Nightfox on Thu Jan 15 2026 08:56 pm

"The coldest winter I ever spent was a summer in San Francisco."Mark Twain, although he probably never really said that, He did say something very similar about Paris.

Yeah, I've read that it's often incorrectly attributed to Mark Twain.

Nightfox

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Re: Re: Can't Get Anymore Ret
By: Accession to poindexter FORTRAN on Thu Jan 15 2026 05:06 pm

"Cold air" for you is what, 40F?

Get out there when it's -20F and get to grillin'! :D

I used to have a stove for the kitchen that had interchangeable modules, and you could swap out the burners for grills so that you could do indoor grilling. It was an interesting stove, and I thought it was cool to be able to do that.

Nightfox

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Re: Re: Can't Get Anymore Ret
By: poindexter FORTRAN to MIKE POWELL on Fri Jan 16 2026 08:16 am

The deserts in California get their own kind of cold - low of 44, high of 66 today. That's WINDBREAKER WEATHER! Break out the chapstick and bring the cat in!

I lived in Bend, OR for about a year in 2008 for a job I had there. That's in the desert part of Oregon, and it does get fairly cold at night. And to my surprise, for a desert, Bend actually seemed to get more snow in the winter than the Portland, OR area. And it stayed cold enough that the snow stayed fairly powdery. The Portland area usually doesn't stay below freezing very long, but the temperature can cycle up & down; snow would start to melt and re-freeze, becoming more icy, which I think is more dangerous to drive on.

I'm back in the Portland area now, and sometimes I feel disappointed when we don't get snow in the winter. I seem to recall getting snow here more often when I was a kid; these days, it's rare. Yesterday, it was clear and sunny, and my car said it was about 65 degrees out, which I thought is a bit warm for January..

Nightfox

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Re: Re: Can't Get Anymore Ret
By: fusion to Accession on Fri Jan 16 2026 09:02 am

California is a (mostly) 4 season grilling state - except when
it's raining. Winter barbecuing does take a hell of a long time -
the cold air just sucks the heat out of the barbecue.

"Cold air" for you is what, 40F?

Get out there when it's -20F and get to grillin'! :D

i had a neighbor that grilled all winter long. we had a shared enclosed porch (so he had to go fully outside in the snow to do it) and if i was out there i'd see him go in and out in and out sometimes with or without a coat. must have been quite dedicated to it ;)

I live in Utah, I grill all year round, Of coarse my grill and smoker are on the back patio that has a roof over it.
Steak and burgers are always better grilled IMHO.

... Always remember that you're unique, just like everyone else

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Hey Fusion!

On Fri, Jan 16 2026 03:02:00 -0600, you wrote:

i had a neighbor that grilled all winter long. we had a shared
enclosed porch (so he had to go fully outside in the snow to do it)
and if i was out there i'd see him go in and out in and out
sometimes with or without a coat. must have been quite dedicated to
it ;)

Enclosed?! That's still in the "silver spoons" category. When you have to shovel a path through a foot of snow, in slippers, to get to your grill, now that's a die-hard. ;)

it's funny the story has nothing to do with me but since those were
pretty good times it made me all nostalgic heh

All good. Even 'Chef Cuso' (probably from facebook/instagram fame who now has his own line of seasonings, etc) has done videos grilling in a blizzard, or when it's stupid cold outside. He's a Bills fan, so probably somewhere around Buffalo, NY.. where I'd say they probably have much more snow than us, but maybe not quite as cold.

I'd have to be craving something pretty bad to want to do any of that, though. Monday is supposed to be a high of 5F (at like 3pm) with 20mph winds. Should make the wind chill temp right around -20F. Perfect time to fire up the Weber. :D

Regards,
Nick

... Sarcasm, because beating people up is illegal.
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Hey Poindexter!

On Fri, Jan 16 2026 10:16:13 -0600, you wrote:

Ac>> Get out there when it's -20F and get to grillin'! :D

Hey, it snowed here. Once. In 1978!

I was born and somewhat raised there. I know exactly what the temperature is like. If I ever were to go back there, I'd probably be in a t-shirt or hoodie all year long, and never have a need for a jacket. ;)

Regards,
Nick

... Sarcasm, because beating people up is illegal.
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Hey Denn!

On Fri, Jan 16 2026 12:59:05 -0600, you wrote:

I live in Utah, I grill all year round, Of coarse my grill and
smoker are on the back patio that has a roof over it.

I think that may be my next adventure (putting a roof over my patio). I would definitely be out there grilling all year long if that were the case, but I currently don't feel like clearing the snow around my grills every week. ;)

Steak and burgers are always better grilled IMHO.

I'd say just about everything is better grilled or smoked. Any meat, of course, but veggies, potatoes, and even pizza!

Regards,
Nick

... Sarcasm, because beating people up is illegal.
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poindexter FORTRAN wrote to Denn <=-

I went to San Francisco State University, which is right along the
ocean on the west side of town. I lived in a neighborhood aptly called
The Sunset District (ironic because you rarely see the sun).

Living and working out there, there were times I didn't see the sun for months - then realize I could drive or take the bus 2 miles east and
see beautiful sunny weather. Very strange.

Boy, that sounds like fun. <BOGGLE>

When the sun did come out, it was beautiful. Everyone would play hookey and go to the beach.

Maybe you should consider moving to the free state of Florida.



... Gone crazy, be back later, please leave message.
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Re: Re: Can't Get Anymore Ret
By: MIKE POWELL to POINDEXTER FORTRAN on Thu Jan 15 2026 07:26 pm

California is a (mostly) 4 season grilling state - except
when it's raining. Winter barbecuing does take a hell of a long time
- the cold air just sucks the heat out of the barbecue.

I wonder how cold it gets around Mojave? ;)

i think all deserts get cold around the night time.
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Re: Re: Can't Get Anymore Ret
By: poindexter FORTRAN to MIKE POWELL on Fri Jan 16 2026 08:16 am

MIKE POWELL wrote to POINDEXTER FORTRAN <=-

California is a (mostly) 4 season grilling state - except when it's raining. Winter barbecuing does take a hell of a long time - the cold
air just sucks the heat out of the barbecue.

I wonder how cold it gets around Mojave? ;)

The deserts in California get their own kind of cold - low of 44,
high of 66 today. That's WINDBREAKER WEATHER! Break out the chapstick

oh god 44f! that's horrible!
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