Kansas Crimson

I still make a version of the ‘overlander’ that was the best Sammie at Molly McGee’s when I worked there in and after KU.

New York Onion Roll, 4oz Roast Beef, 4oz Ham, Alice of cheddar, slice of jack, caramelized <sic> onions, BBQ sauce and mayo (this may be omitted per thread instructions).

Almost forgot about Molly’s sister restaurant that is somehow still in existence...overland still there!

https://www.talkofthetowngrill.com/menu2

makes me want some cheese McGees.

PhDhawk wrote: ↑Wed Jun 03, 2020 11:04 am makes me want some cheese McGees.

BYOWB

We would hit Molly Mcgees up often on Wednesdays for 1/2 price burgers.
Those were the days.
$3.50 burger plates.

Cheese McGee’s (air fryer version):

Slice russet tater how you like, soak in water for an hour, dry thoroughly.

Place in bowl and toss with a bit of olive oil. Add cavender’s Greek seasoning (it’s was Molly’s fry seasoning).

Air fry for 20 min, rotate halfway through.

Place fries in plate, smother with shredded jack/cheddar, and melt on brooker setting.

Tip with chopped bacon, sour cream, and green onions.

Best served in yellow toy wheelbarrow.

Sunday’s were the worst. 10 cent (moved to 20 cents by time I left) Wings. $1 miller amber ale draws.

The worst.

WTF was bad too (white trash friday). $5.95 chicken fried steak, as big as your plate. And everyone that ordered it sat upstairs, chain smoked, and tipped shitty.

My last night in Lawrence before I moved to Denver was spent in the Molly’s kitchen for their birthday celebration. Did $2 burgers all night. We sold 900. Had average ticket time of about 5 min. Was fun and horrifying to work.

Man i love chicken fried steak but Im not s huge miller fan. Dang.

I know how to make good cheese fries, I don't have a plastic dump truck to serve them in.

(thanks for the Cavender's seasoning tip though, I usually put Lawry's on my own.)

TDub wrote: ↑Wed Jun 03, 2020 11:19 am Man i love chicken fried steak but Im not s huge miller fan. Dang.

On WTF, it was CFS and $2.25 ‘Mister’ beers. Times sure were different.

[quote=PhDhawk post_id=120705 time=1591201238 user_id=74]
I know how to make good cheese fries, I don't have a plastic dump truck to serve them in.

(thanks for the Cavender's seasoning tip though, I usually put Lawry's on my own.)
[/quote
I figure everyone does. But reminiscing this way is nice today. Carry on.

PhDhawk wrote: ↑Wed Jun 03, 2020 11:20 am I know how to make good cheese fries, I don't have a plastic dump truck to serve them in.

(thanks for the Cavender's seasoning tip though, I usually put Lawry's on my own.)

bro he said toy wheelbarrow, and a yellow one at that.

but lemme guess: is your plastic dump truck red?

I missed that. The dump truck was for the Sweet Molly McGee.

The Wham-O Frisbee (yours to keep!!!) for the, well, Wham-O sandwich. It was gross IMO, mostly bc keeping challah bread fresh and tasty is not easy.

I was trying to make a redrover joke.

ousdahl wrote: ↑Wed Jun 03, 2020 11:47 am I was trying to make a redrover joke.

RIP

I miss that guy

ousdahl wrote: ↑Wed Jun 03, 2020 11:47 am I was trying to make a redrover joke.

I mean, save the jokes for the dumbfuck in charge thread.

Sammiches I've never had but would like to:
Beef on Weck
Baltimore Pit Beef

I've had opportunities but feel like they aren't the same outside of their origins.

Kentucky Hotbrown is a good example.

jhawks99 wrote: ↑Wed Jun 03, 2020 2:02 pm Sammiches I've never had but would like to:
Beef on Weck
Baltimore Pit Beef

I've had opportunities but feel like they aren't the same outside of their origins.

Kentucky Hotbrown is a good example.

I too want to try Beef on Weck, which I guess is to say I want to try a kummelweck roll. I'm told if you make them you have to eat them that day or they go bad.

As far as a Kentucky Hotbrown, I have no desire to eat something that sounds like a description of a bowel movement more than food.