¡ɜɿoɾɪɹℲ

[My Music is] more than avant garde, because the ‘avant garde’ refers to, I suppose, advanced earth music. But this is not earth music.

SKRAMBURGER 1 lb. ground beef 1 lg. onion, chopped 1 lg. garlic clove, minced or 1/2 tsp. garlic powder 1/3 cup ketchup 1 Tbsp. cider vinegar 1 Tbsp. Worcestershire sauce 1 Tbsp. sweet pickle relish 1 Tbsp. brown sugar 1 1/4 cups water, divided Salt and pepper, to taste Place the ground beef in a large frying pan. Add 1 cup of water and cook over medium-high heat, stirring with a fork to break up the meat, until meat is no longer pink. Drain meat. Add onion and garlic and saute just until the onion turns transparent. Stir in the ketchup, vinegar, Worcestershire sauce, relish and brown sugar. Add 1/4 cup water, just enough to moisten, but not to make the mixture soupy. Add salt and pepper, if desired.

Joe Keppel is looking for a recipe for a Skramburger. “When I was young, the Stewarts Rootbeer Stand on Union Boulevard in Allentown served something they called a ‘Skramburger.’ It was an early kind of beef barbecue. It was one of their main offerings and they even had it displayed on their big sign out front. Up until a few years ago, another Stewarts Stand in New Jersey served it also so it wasn’t just here. I have scoured the Internet trying to find info on it and come up empty-handed,” says Joe.