Food processors have been a commonplace fixture in our kitchens for quite some time. So common, in fact, that some people have simply stopped using them, because you do have to clean them! Even though, you can just put everything in the dishwasher, except for the base. You know, that motor gismo on the bottom that everything attaches to make it whir, chop and puree in seconds. Cuts a lot of time off of your meal preparation time. Am I right?
My Mom and Dad loved liver and onions. I did not, in my early years, but, kind of developed, at least a tolerance for it later. My Dad taught me how to cook it for him when I was a teenager. Later when I was on my own and married I had attended an after party for a dance recital, and could not believe, of all things to have, I thought, at a dinner party, liver!
Never really had an interest, or taste for that matter, for whole wheat pancakes or waffles until my husband had his hip replacement. Then all of a sudden—because he was overweight—he was put on a strict diet because he was boarder line diabetic.
When I was a kid my Dad would occasionally make Chili, but only on the weekend, because it was a lot of trouble, and usually took all day. His motto was, "if you're going to be in the kitchen, I'll not put up with spectators; you're going to work or get out!" So I always liked to chop, and do whatever he would let me do to help. That's where I got most of my start cooking–with my Dad. He taught me a lot. I miss him, dearly.
In the spring time, my church women's group always had brunches. There were lots of women, so there was lots of food. We were selective about what we brought, as it wasn't exactly potluck. There was a menu. So, naturally, this took a lot of planning! But it was always worth it and our husband's were pleased because we brought them leftovers. Along with that, there were also new recipes that we would trade with each other, sometimes. But they were not always from the same church. I had belonged to another church a long time ago, and that's where I had discovered some pretty interesting recipes and kept them ever since.
I noticed that there is a restaurant in Fort Worth, Texas that serves a burger similar to this. Probably isn't made the same way, but it reminds me of this place downtown near Sundance Square—maybe a couple of blocks over. Sorry, don't remember the name of the restaurant, just that it caters to Chicago deli culture as far as food goes. You'd know it if you saw it. It's the only place like it down there and it has the traditional black and white checker—you know, like the checker cab! Straight up legit!