On Saturday, September 26, 2015 at 2:03:29 PM UTC-6, dsi1 wrote:
> On Saturday, September 26, 2015 at 9:19:55 AM UTC-10, truth and honor wrote:
> > On 9/26/2015 1:03 PM, dsi1 wrote:
> > > On Tuesday, September 22, 2015 at 1:03:41 AM UTC-10, Mr.E wrote:
> > >> For years we have eaten english muffins for breakfast on the weekends.
> > >> Several weeks ago we felt that the Publix Sourdough we liked had gotten
> > >> dry and tasteless. We tried the Publix Originals and they seemed to also
> > >> be changed.
> > >> Tried Great Value and Old English with similar results.
> > >> We now wonder if this is the result of the "trans fat" nannying in
> > >> breads by the govt or if something else may have changed just by
> > >> coincidence.
> > >> --
> > >> Mr.E
> > >
> > > Sorry to hear of your problem. These are the best EM I ever had. I don't know how they do it. Too bad they go moldy far too easily.
> > >
> > > http://www.samsclub.com/sams/hawaii-...15oz/162828.ip
> > >
> > Wow, an english muffin made with Poi!
> >
> > Who knew?
> >
> > Learned something new again...
> >
> > --- news://freenews.netfront.net/ - complaints: ---
>
> They would make it with unsold poi which got sour. The Hawaiians love sour poi but sometimes it would get too sour on the shelves so Hawaii Star bakery would have a source of cheap returned poi. The poi and regular muffins would be my favorite. They can jettison the whole wheat muffins into the Pacific...

Poi and wallpaper...made for each other IMHO.