Subj : Re: Qwik Serve
To : Ruth Haffly
From : Dave Drum
Date : Fri Nov 18 2022 05:21:00
-=> Ruth Haffly wrote to Dave Drum <=-
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.
DD> We don't gots Bojangles here. And
https://www.bojangles.com/locations/
RH> It's a southern thing, like C-F-A used to be. (G)
Actually they're nationwide and international. There seems to be only
two stores in your state. One with the jar-heads at Camp Lejeune and the
other in Greeneville.
DD> tells me there are none in my state. We are getting a Raising Cane's
DD> on the site of a really good (and authentic) Mexican place. They have
DD> bulldozed the former building(s) and are erecting a new structure on
DD> the site. Once they have opened and things have had a chance to calm
DD> down I'll try them out. They are located *very* close to the
RH> I've only heard of them from you, never seen one in all our travels.
There are 30+ locations in Aridzona. They are also moving into the
middleeasten region (Bahrain, Kuwait, Saudi Arabia, United Arab Emirates)
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.
Good on them. I hope they make a go of it.
DD> re-appeared Chick-Fil-A location. On purpose? If they turn out to be a
DD> bust I still have two Popeyes locations.
RH> Closest one to us is down in Raleigh.
DD> Title: McDonald's Sausage Egg McMuffin
DD> Categories: Five, Pork, Breads, Cheese
DD> Yield: 4 McMuffins
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)
DD> There y'go.
RH> Steve made some biscuits for breakfast today, fried up some pepper
RH> bacon to go in them. Got enough for several more meals of biscuits,
RH> have to figure out what else to do since the chicken carcasse that
RH> would have been good chicken & gravy over biscuits got turned into
RH> chicken soup instead.
I've attached a recipe of mine for Sausage gravy. I normally use a local
(to me) mreakfast sausage. But I've used national brands (Jimmy Dean and
Bob Evans, etc) as well as Italian sausage (for serving as a dinner dish)
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.
Depends on your usage. The individual wrapping extends the shelf life
tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola, Bleu,
Stilton, etc.
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.
DD> Jarlsburg is excellent but it's Norwegian, not Swiss. And Havarti, a
DD> similar cheese is of Danish origin. The most common Swiss variety -
RH> Somehow they got lumped into the generic swiss category--close enough
RH> in taste and texture did it, most likely.
Jarlsburg is much "creamier" and has much smaller holes than the more
usual Ementhaler "Swiss".
DD> Ementhal (or Emmenthaler) has a somewhat nutty flavour whic seems to
DD> not be there in the processed "singles". There are over 450 varieties
DD> of cheese made in Switzerland. Other than the Ementhal style Shabziger
DD> and Vacherin are the most popular.
RH> It would have been fun to go thru a cheese production facility when we
RH> were there--but never had the chance. Did tour a cow bell foundery tho.
RH> (G)
DD> Here's a tasty looking thing to do with turnips and cheese. Our new
DD> member, Ben, will probably like this one as well as it has no meat.
DD> Title: Turnip Gratin w/Potatoes
DD> Categories: Vegetables, Cheese, Dairy
DD> Yield: 4 Servings
DD> 3 tb Unsalted butter
DD> 4 md Turnips (1 lb), peeled,
DD> - coarse grated
DD> 2 Boiling potatoes (1/2 lb),
DD> - peeled, coarse grated
DD> 1 tb Snipped fresh dill
DD> 1/4 ts Fresh grated nutmeg
DD> Salt & white pepper
DD> 1/2 c Heavy cream
DD> 1/2 c Chicken stock
DD> 1/2 c Fresh bread crumbs
DD> 1/2 c Freshly grated Gruyere,
DD> - Ementhal or or Jarlsberg
DD> - cheese
RH> I'd probably cut the dill a bit, finding out that a little bit goes a
RH> long way in flavoring. We were at Costco the other day; they've resumed
RH> handing out food samples. One small turnover type thing had dill as an
RH> ingredient; I took one bite and the dill was an overpowering flavor.
RH> Told Steve that we'd not be getting any.
One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH .....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
1 1/2 lb Sausage
2 c Flour
4 c Milk
2 c Water
Salt & coarse ground pepper
Brown sausage in Dutch oven. Add milk and while milk is
still cool, mix flour and water thoroughly and add to
milk. Stir constantly as it thickens to desired texture.
Salt and pepper. Serve over biscuits.
Uncle Dirty Dave's Kitchen
MMMMM
... "In all matters of opinion our adversaries are insane." -- Mark Twain
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