Subj : Re: Qwik Serve To : Ruth Haffly From : Dave Drum Date : Mon Nov 14 2022 05:00:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> If the eggs are rubbery or the meat is overly salty then they re not DD> douing it right. Sound like your experiences have been at Burger King DD> not Hardee's or McDonalds ..... both of whom have pretty decent (if DD> expensive these days) breakfast sarnies. RH> I've had plenty of McD's breakfasts--when we were in AZ, the post RH> hospital ran a weekly bus (usually a van) up to Fort Bliss hospital, a RH> much bigger facility. The bus stopped in Lordsburg, NM for breakfast at RH> McD's. I had 2 wrist surgeries plus follow up on them and misc. other RH> appointments at Bliss so rode the bus a good number of times. Never was RH> a big McD's fan; breakfast was not their strong suit. I've also had RH> Hardee's sausage biscuits for breakfast, overall, better than expected RH> but not overly great. Of the various places, if I can, I'll take a RH> 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. DD> Title: McDonald's Sausage Egg McMuffin DD> Categories: Five, Pork, Breads, Cheese DD> Yield: 4 McMuffins DD> 4 tb Softened butte; divided uses DD> 4 English muffins DD> 1/2 lb Breakfast sausage DD> +=OR=+ DD> 4 Bob Evans' sausage patties DD> 1/2 c Water DD> 4 sl American cheese RH> I like it better as separate components, with a good cheddar or swiss RH> cheese instead of the American cheese. Also, if the biscuit can be RH> whole wheat with a smear of strawberry jam..................that's good RH> eating. Then it wouldn't be a McMuffin if you use a biscuit. American cheese 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? Milk: Milk is... milk. Whey: Whey is the liquid that's left over after butter-churning or milk-making; it's very high in protein Table salt. Cheese Culture: A bacterial culture that's added to all cheese during the first stages of the cheesemaking process. Enzymes: Another necessary ingredient in all cheesemaking, enzymes like rennet cause the milk to coagulate. All of these are the essential ingredients used to make real cheese. What else is added? Milk Fat: The fat in milk. Butter, basically. Calcium Phosphate: This is the calcium that's found in dairy, the stuff that does a body good. Sodium Citrate: This is an emulsifier that holds the cheese together; it's also used in everything from sausage to ice cream. Sodium Phosphate: Another emulsifier; it's also used as a leavening agent in some baked goods. Sorbic Acid: A naturally-occurring preservative. Annatto Extract: A natural yellow-orange food coloring. Vitamin D3: Added as a nutritional supplement. American cheese has a couple additional ingredients to help it congeal nicely and melt in that perfectly melty way, but in reality, it's not too different from plain old cheese. Cribbed from: https://www.thedailymeal.com/ 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)- MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Blue Cheese Crusted Strip Steak Categories: Beef, Cheese, Grains, Dairy, Vegetables Yield: 2 Servings 1/2 c Millville Quick Oats 2 Black Angus strip steaks Stonemill iodized salt and - ground black pepper 1 tb Carlini 100% Pure olive oil 1 tb Countryside Creamery - unsalted butter 1 lg Onion; sliced 1 tb Balsamic vinegar 5 oz Happy Farms Preferred blue - cheese crumbles 2 tb Countryside Creamery heavy - whipping cream Set oven @ 375ºF/190ºC. On a small baking sheet, roast the oats for 5-7 minutes, stirring after 4 minutes. Reserve. Preheat grill or grill pan to high heat. Season steaks with salt and pepper on both sides. Grill on each side for 3 minutes or until grill marks form. Place steaks on a baking sheet and cook until internal temperature reaches 125°F/52°C (for a medium steak) or 135°F/57°C (for a well done steak). In a medium pan, heat olive oil and butter over medium high heat. Add onions and sauté for 3-5 minutes. Add balsamic vinegar and simmer, covered, for 2 minutes. Reserve. In a food processor, combine the oats, blue cheese and heavy cream. Pulse to break up the cheese and until the mixture comes together. Once steaks reach an internal temperature of 125°-135°, divide the oat mixture between the steaks and pat it evenly over the top. Adjust oven to broil setting. Broil the steaks for 3-5 minutes, or until the crust becomes golden brown. Divide the onions among two plates, top with steaks and serve immediately. Recipe Courtesy of Chef Stacey, ALDI Test Kitchen RECIPE FROM: https://www.aldi.us Uncle Dirty Dave's Archives MMMMM .... "Man is the only animal that laughs & has a state legislature" Sam'l Butler --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .