Subj : Qwik Serve To : Dave Drum From : Ruth Haffly Date : Wed Nov 23 2022 13:43:21 Hi Dave, RH> And in the end, good food and good company are what's really important. DD> Meals out are *always* a social occasion for me. Even if it's just the DD> interaction with the wait staff. Most of the time I have company for a meal out, usually Steve but sometimes others as well, or instead. 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) DD> I've attempted ho-made pizza a few times but never got it "right". So, DD> store bought is best for me. The closest I came to ho-made is to buy a DD> Papa Murphy's "Take & Bake" pie and tart it up with extra ingredients. I'll have to post our recipe later. Right now I'm running on low battery & don't want to run out 1/2 way thru. DD> I find that any cheese sold individually wrapped as "singles" is DD> *officially* "process(ed) cheese" .... whether it be pepper-jack, 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) DD> out the sucky-bag machine, etc. is well worth it to me. Ours is out on a regular basis. Yesterday we put up 2 pkgs (pound and half each) of lamb, 5 pkgs of a squash/apple casserole. Also set a serving aside of the latter for tomorrow, plus some lamb. DD> RE: Sage DD> One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH 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. DD> What type of sausage do you use? I have made B&G w/Italian (both sweet DD> and hot) sausage. But, since I look on biscuits n' gravy as a DD> breakfast thing I generally use breakfast sausage. Mostly Morrison's - DD> a local & well-regarded brand. 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. DD> Title: Breakfast Sausage DD> Categories: Pork, Herbs, Chilies DD> Yield: 10 Pounds DD> For casings and other sausage supplies: DD> The Sausage Maker DD> 177 Military Road DD> Buffalo, NY 14207 DD> 716-876-5521 Hmmmmmmm, wonder if they took over from the place Dad used to get sausages (usually various summer types) years ago. DD> ... Bottom Line: Chocolate is always good. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Gone crazy, be back later. leave a message at the Beep! --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .