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. <SHRUG>
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.
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