1/4 lb 80/20 ground beef patty with garlic/peppered bacon mixed in; was initially going to go with brioche for the bread, but I thought toasted ciabatta would hold up better with the sauce.
I fricked up poaching an egg because it's been years since I've done it so I ended up just doing a butter basted lazy egg.
Broke out the immersion blender for some bearnaise and topped it with candied jalapeños. 
Asperger's and a stuffed jalapeno wrapped in that delicious garlic bacon on the side.
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BrightBlueJim, if that is your real name. This question, like the others you refer to demonstrate your lack of knowledge in this particular field. As I said earlier on, I am certain that are many things that you have a great deal of expertise on and from which I may be able to learn something. You have chosen to stay ignorant about thermoset resin systems and the issues their use entails. That is fine.
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