Subj : Re: Qwik Serve To : Ruth Haffly From : Dave Drum Date : Wed Nov 16 2022 06:40:00 -=> Ruth Haffly wrote to Dave Drum <=- 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. DD> I've had Chick Filly's chicken biscuits. I was not impressed - DD> especially not by the biscuit. RH> The Raleigh newspaper just did a biscuit taste off from different RH> places, don't know if they were all fast food or not. Each round was RH> published on line but I never bothered to log in to see who all was RH> competing. Anyway, the winner was Bojangles. I've had biscuits from RH> them; ok but nothing I'd pick as a winner. We don't gots Bojangles here. And https://www.bojangles.com/locations/ 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 re-appeared Chick-Fil-A location. On purpose? If they turn out to be a bust I still have two Popeyes locations. 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. DD> Then it wouldn't be a McMuffin if you use a biscuit. American cheese RH> OK, sub in an English muffin for the biscuit. (G) There y'go. DD> IS a form of Cheddar. It began life as a blend of Cheddar and Colby DD> (both tasty cheeses). Since blended cheeses are no longer (by gummint DD> fiat) used, it cannot be legally called "cheese" and has to be DD> labelled as "processed cheese". DD> So. What's in it? RH> My mom bought it for cheese sandwiches. It made a fair toasted cheese RH> but most of the time she just put a slice between a couple of pieces of RH> white bread & added margerine or yellow mustard. I survived them but RH> never bought any white bread or American cheese after leaving home. 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'. DD> My personal preference in cheese leans toward the strongly flavoured DD> and aromatic cheese .... mostly of the blue veined varieties. Got to DD> realise that cheese, at its heart, is just rotted milk. Bv)- RH> I'll take them in small amounts; my favorite are a well aged cheddar RH> 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 - 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. 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. MMMMM----- Recipe via Meal-Master (tm) v8.06 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 In a heavy skillet, melt butter over moderately low heat. When foam subsides, add turnips and ptatoes and cook, stirring occasionally, 10 minutes. Add dill, nutmeg, salt and pepper to taste and mix well. Heat briefly. Butter a 15" X 2 1/2" oval gratin dish. Transfer turnip mixture to gratin dish and smooth surface with a spatula. (Gratin can be prepared 24 hours ahead to this point and refrigerated.) In a small bowl, whisk together heavy cream and stock and pour it over turnip mixture in gratin dish. Sprinkle top with bread crumbs and Gruyere cheese. Bake @ 425ºF/220ºC for 20 to 25 minutes, or until top is golden. Serve from gratin dish. From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... Ask not what you can do for your country. Ask what's for lunch-Orson Welles --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .