Subj : Re: Qwik Serve [1] To : Ruth Haffly From : Dave Drum Date : Wed Nov 23 2022 06:17:17 -=> Ruth Haffly wrote to Dave Drum <=- RH> 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. RH> BTW, had an appointment in Raleigh yesterday, GPS directed us by the RH> Steak and Shake location. Looked over, saw a big repainted (solid RH> white) building advertising "Sean's Shakes" so it seems the S&S folded. DD> Good on them. I hope they make a go of it. RH> Same here. Our local Pizza Hut downsized into a drive thru during the RH> worst of the pandemic, building stood empty for a while. A few months RH> ago a Carribean influenced place moved in; we checked them out for RH> supper tonight. My picadillo was very good, could have used a bit of RH> heat. Steve's chicken & dumplings would have done an Amish grandma RH> proud. Both of us had enough leftovers for another meal--I had (white) RH> rice and a fruit cup with mine; Steve had fried plantains and black RH> beans. We will be making at least one, if not more, return visits to RH> that place. DD> Pizza Hut has gone to delivery/drive through only nationwide. DD> I have many better places for sit-down pizza available to me as well DD> as a local mini-chain that is delivery/pick-up only which consistently DD> wins DD> the "Best of" polls put on by each of my local papers. RH> 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. DD> 8<----- SLICE ----->B DD> I find that any cheese sold individually wrapped as "singles" is DD> *officially* "process(ed) cheese" .... whether it be pepper-jack, DD> "Swiss" (it's not really and should be labelled as ersatz in some way DD> beyond just being noted in the "small type" as 'processed cheese DD> product'. RH> It's not worth the money you have to shell out for it. DD> Depends on your usage. The individual wrapping extends the shelf life DD> tremendously. I'm tired of having cheese go mouldy on me. If I'm going DD> to eat mouldy cheese I want it to be a planned mold - Gorgonzola, DD> Bleu, Stilton, etc. RH> Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in RH> them. Of course you need to reseal it after every use but they do make RH> resealable (with a hand held unit) bags. DD> I'm paying them for the convenience factor. And I understand that. RH> Your money, your choice. (G) In-zackly. The small premium to not have to muck about with getting out the sucky-bag machine, etc. is well worth it to me. RE: Sage DD> One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH DD> ..... RH> Personal choice; we both like it in small quantities but not RH> overpowering. DD> Title: Dutch Oven Sausage Gravy DD> Categories: Five, Pork, Dairy DD> Yield: 1 Batch RH> That, OTOH, is a keeper. Depending on how the sausage is seasoned, a RH> dash of poultry seasoning or sage would go good in the gravy. DD> If you are using breakfast sauage there should be plenty of sage in DD> the mix. I know that both Jimmy Dean and Bob Evans have noticeable DD> sage as a part of their flavour profile. RH> OK, we usually don't buy breakfast sausage. Guess a taste test is RH> 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. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Breakfast Sausage Categories: Pork, Herbs, Chilies Yield: 10 Pounds 10 lb Boneless pork 5 tb Salt 1 tb Ground white pepper 2 tb Rubbed sage; to taste 1 ts Ginger 1 tb Nutmeg 1 tb Ground red pepper; optional 1 pt Ice water Cool meat to 32ºF-35ºF. Grind through a 3/16" plate and place in a mixing bowl. Add all ingredients and mix well. (water too). Stuff in 28-30mm hog casings. Place in refrigerator as soon as possible. Chill well, and package as desired. NOTES: Keep meats as cold as possible. UDD NOTES: Since I prefer my breakfast sausage as patties rather than links I use my patty press and ten to the pound (ish) patties. Or keep it in bulk fur use in biscuits & gravy or making meatballs. For casings and other sausage supplies: The Sausage Maker 177 Military Road Buffalo, NY 14207 716-876-5521 Recipe By: The Sausage Maker From: http://www.recipesource.com Uncle Dirty Dave's Kitchen MMMMM .... Bottom Line: Chocolate is good. --- Talisman v0.46-dev (Windows/x86) * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452) .