Subj : Qwik Serve [1]
To : Dave Drum
From : Ruth Haffly
Date : Sat Nov 19 2022 19:58:49
Hi Dave,
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)
DD> Actually they're nationwide and international. There seems to be only
DD> two stores in your state. One with the jar-heads at Camp Lejeune and
DD> the other in Greeneville.
If you're talking Bojangles, your source is hopelessly outdated. There
are 2 here in WF, and have been that many at least as long as we've been
here. According to their web site, NC has 340 locations. Other states
with them are AL 31, AK 2, FL 10, GA 104, IL 2, KY 9, MD 5, MS 1, PA 2,
LA 1, SC 142, TN 71, VA 70 and WV 1. That's as of this year.
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.
DD> There are 30+ locations in Aridzona. They are also moving into the
DD> middleeasten region (Bahrain, Kuwait, Saudi Arabia, United Arab
DD> Emirates)
Guess we'll probably see them when we head west again, probably next
year.
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.
Same here. Our local Pizza Hut downsized into a drive thru during the
worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white)
rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
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.
DD> I've attached a recipe of mine for Sausage gravy. I normally use a
DD> local (to me) mreakfast sausage. But I've used national brands (Jimmy
DD> Dean and Bob Evans, etc) as well as Italian sausage (for serving as a
DD> dinner dish)
Sounds good, especially if the biscuits are home made whole wheat or
sourdough whole wheat.
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.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in
them. Of course you need to reseal it after every use but they do make
resealable (with a hand held unit) bags.
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.
DD> Jarlsburg is much "creamier" and has much smaller holes than the more
DD> usual Ementhaler "Swiss".
It's good, no matter what it's called. (G)
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
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.
>> CONTINUED IN NEXT MESSAGE <<
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Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... If you think you are confused now, wait until I explain it!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
