On 11-12-22 15:57, Ruth Haffly <=-
spoke to Dave Drum about Qwik Serve <=-
Title: McDonald's Sausage Egg McMuffin
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Ruth Haffly wrote to Dave Drum <=-
If the eggs are rubbery or the meat is overly salty then they re not douing it right. Sound like your experiences have been at Burger King
not Hardee's or McDonalds ..... both of whom have pretty decent (if expensive these days) breakfast sarnies.
I've had plenty of McD's breakfasts--when we were in AZ, the post
hospital ran a weekly bus (usually a van) up to Fort Bliss hospital, a much bigger facility. The bus stopped in Lordsburg, NM for breakfast at McD's. I had 2 wrist surgeries plus follow up on them and misc. other appointments at Bliss so rode the bus a good number of times. Never was
a big McD's fan; breakfast was not their strong suit. I've also had Hardee's sausage biscuits for breakfast, overall, better than expected
but not overly great. Of the various places, if I can, I'll take a
C-F-A chicken biscuit any day, but not too often even there.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
4 tb Softened butte; divided uses
4 English muffins
1/2 lb Breakfast sausage
+=OR=+
4 Bob Evans' sausage patties
1/2 c Water
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Dale Shipp wrote to Ruth Haffly <=-
Title: McDonald's Sausage Egg McMuffin
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.
Title: McDonald's Sausage Egg McMuffin
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.
Title: Minn Chicken Divan
Categories: Casserole, Leftovers, Tested
Yield: 4 Servings
On 11-14-22 12:18, Ruth Haffly <=-
spoke to Dale Shipp about Qwik Serve <=-
I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.
Doesn't take much. IMO, American cheese is a (small) step above
Velveeta, which we call "plastic cheese". My mom bought the American
Ruth Haffly wrote to Dave Drum <=-
appointments at Bliss so rode the bus a good number of times. Never was
a big McD's fan; breakfast was not their strong suit. I've also had Hardee's sausage biscuits for breakfast, overall, better than expected
but not overly great. Of the various places, if I can, I'll take a
C-F-A chicken biscuit any day, but not too often even there.
I've had Chick Filly's chicken biscuits. I was not impressed -
especially not by the biscuit.
The Raleigh newspaper just did a biscuit taste off from different
places, don't know if they were all fast food or not. Each round was published on line but I never bothered to log in to see who all was competing. Anyway, the winner was Bojangles. I've had biscuits from
them; ok but nothing I'd pick as a winner.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
4 tb Softened butte; divided uses
4 English muffins
1/2 lb Breakfast sausage
+=OR=+
4 Bob Evans' sausage patties
1/2 c Water
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Then it wouldn't be a McMuffin if you use a biscuit. American cheese
OK, sub in an English muffin for the biscuit. (G)
IS a form of Cheddar. It began life as a blend of Cheddar and Colby
(both tasty cheeses). Since blended cheeses are no longer (by gummint fiat) used, it cannot be legally called "cheese" and has to be
labelled as "processed cheese".
So. What's in it?
My mom bought it for cheese sandwiches. It made a fair toasted cheese
but most of the time she just put a slice between a couple of pieces of white bread & added margerine or yellow mustard. I survived them but
never bought any white bread or American cheese after leaving home.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.
Doesn't take much. IMO, American cheese is a (small) step above
Velveeta, which we call "plastic cheese". My mom bought the American
Agreed. Then there is also Cheese Whiz, which occupies its own
special niche. Actually, we like it for using on Philly steak subs because of
its flavor and low melting point. One of the two places who claim to
have invented the Philly steak sub uses only Whiz. The other uses
only provolone.
Ruth Haffly wrote to Dave Drum <=-
I've had Chick Filly's chicken biscuits. I was not impressed -
especially not by the biscuit.
The Raleigh newspaper just did a biscuit taste off from different
places, don't know if they were all fast food or not. Each round was published on line but I never bothered to log in to see who all was competing. Anyway, the winner was Bojangles. I've had biscuits from
them; ok but nothing I'd pick as a winner.
We don't gots Bojangles here. And https://www.bojangles.com/locations/
It's a southern thing, like C-F-A used to be. (G)
tells me there are none in my state. We are getting a Raising Cane's
on the site of a really good (and authentic) Mexican place. They have bulldozed the former building(s) and are erecting a new structure on
the site. Once they have opened and things have had a chance to calm
down I'll try them out. They are located *very* close to the
I've only heard of them from you, never seen one in all our travels.
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
re-appeared Chick-Fil-A location. On purpose? If they turn out to be a bust I still have two Popeyes locations.
Closest one to us is down in Raleigh.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Then it wouldn't be a McMuffin if you use a biscuit. American cheese
OK, sub in an English muffin for the biscuit. (G)
There y'go.
Steve made some biscuits for breakfast today, fried up some pepper
bacon to go in them. Got enough for several more meals of biscuits,
have to figure out what else to do since the chicken carcasse that
would have been good chicken & gravy over biscuits got turned into
chicken soup instead.
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
"Swiss" (it's not really and should be labelled as ersatz in some way beyond just being noted in the "small type" as 'processed cheese
product'.
It's not worth the money you have to shell out for it.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
Jarlsburg is excellent but it's Norwegian, not Swiss. And Havarti, a similar cheese is of Danish origin. The most common Swiss variety -
Somehow they got lumped into the generic swiss category--close enough
in taste and texture did it, most likely.
Ementhal (or Emmenthaler) has a somewhat nutty flavour whic seems to
not be there in the processed "singles". There are over 450 varieties
of cheese made in Switzerland. Other than the Ementhal style Shabziger
and Vacherin are the most popular.
It would have been fun to go thru a cheese production facility when we were there--but never had the chance. Did tour a cow bell foundery tho. (G)
Here's a tasty looking thing to do with turnips and cheese. Our new member, Ben, will probably like this one as well as it has no meat.
Title: Turnip Gratin w/Potatoes
Categories: Vegetables, Cheese, Dairy
Yield: 4 Servings
3 tb Unsalted butter
4 md Turnips (1 lb), peeled,
- coarse grated
2 Boiling potatoes (1/2 lb),
- peeled, coarse grated
1 tb Snipped fresh dill
1/4 ts Fresh grated nutmeg
Salt & white pepper
1/2 c Heavy cream
1/2 c Chicken stock
1/2 c Fresh bread crumbs
1/2 c Freshly grated Gruyere,
- Ementhal or or Jarlsberg
- cheese
I'd probably cut the dill a bit, finding out that a little bit goes a
long way in flavoring. We were at Costco the other day; they've resumed handing out food samples. One small turnover type thing had dill as an ingredient; I took one bite and the dill was an overpowering flavor.
Told Steve that we'd not be getting any.
On 11-19-22 19:58, Ruth Haffly <=-
spoke to Dave Drum about Qwik Serve <=-
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold
in them. Of course you need to reseal it after every use but they do
make resealable (with a hand held unit) bags.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
Ruth Haffly wrote to Dave Drum <=-
We don't gots Bojangles here. And https://www.bojangles.com/locations/
It's a southern thing, like C-F-A used to be. (G)
Actually they're nationwide and international. There seems to be only
two stores in your state. One with the jar-heads at Camp Lejeune and
the other in Greeneville.
If you're talking Bojangles, your source is hopelessly outdated. There
are 2 here in WF, and have been that many at least as long as we've
been here. According to their web site, NC has 340 locations. Other
states with them are AL 31, AK 2, FL 10, GA 104, IL 2, KY 9, MD 5, MS
1, PA 2, LA 1, SC 142, TN 71, VA 70 and WV 1. That's as of this year.
tells me there are none in my state. We are getting a Raising Cane's
on the site of a really good (and authentic) Mexican place. They have bulldozed the former building(s) and are erecting a new structure on
the site. Once they have opened and things have had a chance to calm
down I'll try them out. They are located *very* close to the
I've only heard of them from you, never seen one in all our travels.
There are 30+ locations in Aridzona. They are also moving into the middleeasten region (Bahrain, Kuwait, Saudi Arabia, United Arab
Emirates)
Guess we'll probably see them when we head west again, probably next
year.
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
Good on them. I hope they make a go of it.
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
"Swiss" (it's not really and should be labelled as ersatz in some way beyond just being noted in the "small type" as 'processed cheese
product'.
It's not worth the money you have to shell out for it.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in them. Of course you need to reseal it after every use but they do make resealable (with a hand held unit) bags.
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
We went to a Caribbean restaurant a long time ago. Our opinion is
about the same as yours -- plentiful good food. The one we went to
was quite a drive from our Columbia house or we would have made repeat visits.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold
in them. Of course you need to reseal it after every use but they do
make resealable (with a hand held unit) bags.
We use one of those regularly for cheeses and sandwich meats. The one
we had sort of gave up the ghost a while back. It could barely reseal
one bag before its charge gave out. The new one we bought claims to
be able to do sixty bags on a charge.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
Same here. We also like a "cheese food" spread that has a pretty good cheddar flavor.
And in the end, good food and good company are what's really important.
Meals out are *always* a social occasion for me. Even if it's just the interaction with the wait staff.
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
Good on them. I hope they make a go of it.
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
Pizza Hut has gone to delivery/drive through only nationwide. <SHRUG>
I have many better places for sit-down pizza available to me as well
as a local mini-chain that is delivery/pick-up only which consistently wins
the "Best of" polls put on by each of my local papers.
Our favorite pizza is still our home made. (G)
I've attempted ho-made pizza a few times but never got it "right". So, store bought is best for me. The closest I came to ho-made is to buy a Papa Murphy's "Take & Bake" pie and tart it up with extra ingredients.
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
It's not worth the money you have to shell out for it.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in them. Of course you need to reseal it after every use but they do make resealable (with a hand held unit) bags.
I'm paying them for the convenience factor. And I understand that.
Your money, your choice. (G)
out the sucky-bag machine, etc. is well worth it to me.
RE: Sage
One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH
Personal choice; we both like it in small quantities but not
overpowering.
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
That, OTOH, is a keeper. Depending on how the sausage is seasoned, a
dash of poultry seasoning or sage would go good in the gravy.
If you are using breakfast sauage there should be plenty of sage in
the mix. I know that both Jimmy Dean and Bob Evans have noticeable
sage as a part of their flavour profile.
OK, we usually don't buy breakfast sausage. Guess a taste test is
needed before adjusting seasonings.
What type of sausage do you use? I have made B&G w/Italian (both sweet
and hot) sausage. But, since I look on biscuits n' gravy as a
breakfast thing I generally use breakfast sausage. Mostly Morrison's -
a local & well-regarded brand.
Title: Breakfast Sausage
Categories: Pork, Herbs, Chilies
Yield: 10 Pounds
For casings and other sausage supplies:
The Sausage Maker
177 Military Road
Buffalo, NY 14207
716-876-5521
... Bottom Line: Chocolate is always good.
Ruth Haffly wrote to Dave Drum <=-
Biscuits are an any meal thing for us. Supper is sometimes chicken &
gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or sausage biscuit or sometimes just cheese melted on one; etc.
On 11-25-22 10:05, Shawn Highfield <=-
spoke to Ruth Haffly about Qwik Serve <=-
Biscuits are an any meal thing for us. Supper is sometimes chicken &
gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or sausage biscuit or sometimes just cheese melted on one; etc.
Tonight will be leftover hamburger "steak" and mushroom gravy from the freezer and I'll whip up a quick 4 biscuit mix. I freeze the
buttermilk in handy portions for that. ;)
Biscuits are an any meal thing for us. Supper is sometimes chicken &
gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or sausage biscuit or sometimes just cheese melted on one; etc.
Tonight will be leftover hamburger "steak" and mushroom gravy from the freezer and I'll whip up a quick 4 biscuit mix. I freeze the
buttermilk in handy portions for that. ;)
Ruth Haffly wrote to Shawn Highfield <=-
Sounds good--and I like the idea of freezing the buttermilk in
portions. I'll have to remember it next time we buy some as we don't
use it that fast. Most of the time the smallest size we can get is a
quart and need just a cup.
We just had our Thanksgiving holiday on Thursday. Since it was just walnuts also. It was the first, but not the last time for that tweak.
(G)
Sounds good--and I like the idea of freezing the buttermilk in
portions. I'll have to remember it next time we buy some as we don't
use it that fast. Most of the time the smallest size we can get is a
quart and need just a cup.
That's why I do it that way, I don't drink it and can't eat enough
baked goods to finish before it goes bad. I keep it in the portions
for 4 biscuits and if I need more I use two bags.
We just had our Thanksgiving holiday on Thursday. Since it was just walnuts also. It was the first, but not the last time for that tweak.
(G)
Sounds good! We did thanksgiving yesterday I cooked the traditional
meal started at 8am and didn't stop until we ate at 5:30pm. lol Now
I'm tired and need a day off. hahaha
| Sysop: | deepend |
|---|---|
| Location: | Calgary, Alberta |
| Users: | 240 |
| Nodes: | 10 (0 / 10) |
| Uptime: | 24:23:09 |
| Calls: | 1,464 |
| Files: | 3,375 |
| Messages: | 358,808 |