Subj : Re: McMuffin was:fryers
To   : Shawn Highfield
From : Dave Drum
Date : Sat Jul 09 2022 04:52:02

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> I wish my local McD's had a bacon & egge McMuffer with or without the
 DD> sauce. They *do* have a bacon & egg bisciut .... but their biscuits are
 DD> nasty in extremis.

 SH> The bisciut isn't available at all here.  Probably a good thing!

They are almost as good as Popeyes biscuits.

 DD> They used to push their breakfast bagels - but those
 DD> did not do well and have, I think, been taken off the menu. And the
 DD> nasty McGriddles are headed in that direction - thankfully.

 SH> THe bagels are popular here and were brought back after the pandamic
 SH> when mcd shortened their menu.  Same with McGriddles.  I don't like
 SH> them, but I guess other people do.

I'm not fond (to say the least) of maple flavour. And the McGriddles 
are infused with it.    Bv(=

 DD> They need to dance with who broght them .... McMuffins, Burritoes
 DD> and hash brown patties.  Bv)=

 SH> I agree.  Maybe that would get the price back down.

 DD> This is seasonal, like the McRib. And regional, unlike the McRib. And
 DD> pretty good for all that it comes from Mickey D's.

 SH> They brought the McLobster a few years back to Ontario.  It wasn't bad
 SH> IMO and if they brought it back I'd get another.  I know it's available
 SH> out east all the time.

When I got mine (in Massachucetts) I was told it was a seasonal thing.
However, that was several years ago. And McDonalds *is* a retail place
with marketroids and all that other baggage. So they may be available
all year. And maybe they use monkfish (poor man's lobster).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gigot Of Monkfish Romarin w/Anchovies
 Categories: Fat ladies, Seafood, Herbs, Citrus
      Yield: 6 Servings
 
  2 1/4 lb Monkfish tail
      1    Tin anchovy filets
      6 tb Olive oil
           Juice of 1 lemon
           Salt & fresh ground pepper
      1 lg Bunch fresh rosemary

MMMMM---------------------TOMATO VINAIGRETTE--------------------------
     10 tb Olive oil
      4 ts Wine vinegar
      4 ts Fine chopped tomatoes
 
  Using a larding needle or a sharp knife, make slits in
  the fish and insert pieces of anchovy. Marinate the fish
  in a mixture of oil and lemon juice, seasoned with salt
  and pepper, for at least 2 hours.
  
  Lay the fish on a large bed of rosemary in a roasting
  tin. Pour more oil over the fish (It is the presence of
  fat that releases the essential oils of the rosemary).
  Roast in a 350+|F/175+|C oven for 45 minutes.
  
  To make the tomato vinaigrette, heat the ingredients
  in a small pan and season to taste.
  
  Transfer the fish to a serving dish and pour over the
  warm vinaigrette.
  
  Prep Time: 2 hours 15 minutes
  
  Cooking Time: 45 minutes
  
  Recipe Courtesy of Jennifer Paterson and Clarissa
  Dickson Wright (The Two Fat Ladies)
  
  MM Format by Dave Drum - 30 April 2000
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Leftover bacon? Never heard of it! Is that a new thing?
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