Hillshire Farm sausage marinated in a sweet and sour sauce served with
sautéed onions and peppers and provolone cheese on ciabatta bread with
your choice of side. 8.50

Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
(Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
don't pay $8 for it.)

I'll be making bacon & cheese omelets instead, thanks.

Jill

"jmcquown" > wrote in message
...
> Hillshire Farm sausage marinated in a sweet and sour sauce served with
> sautéed onions and peppers and provolone cheese on ciabatta bread with
> your choice of side. 8.50
>
> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL (Don't
> get me wrong, I occasionally buy Hillshire Farm sausage but I don't pay $8
> for it.)
>
> I'll be making bacon & cheese omelets instead, thanks.
>


I am surprised they didn't buy the H.F. sausage and then label it with some
fancy name for the menu.

Either these guys are amateurs or their clientele is.

On 4/20/2013 11:49 AM, Sqwertz wrote:
> On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown wrote:
>
>> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>> sautéed onions and peppers and provolone cheese on ciabatta bread with
>> your choice of side. 8.50
>>
>> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>> don't pay $8 for it.)
>>
>> I'll be making bacon & cheese omelets instead, thanks.
>
> Foodservice Hillshire Farms is distributed and labeled under the Sara
> Lee brand name. So its interesting that they would call it
> specifically "Hillshire Farm" unless they got a good deal on a case or
> two of "about to expire" retail packages. Which is probably what
> happened here.
>
Speaking of Sara Lee... when John and I were at Publix, while perusing
the aisles we noticed on an end-cap boxes of Sara Lee Twinkies. Well
gee, we thought Twinkies had gone the way of the Dodo bird. Apparently
not. (No, we didn't buy any. I didn't buy Twinkies even before the
Hostess debacle.)

> Sheldon will be right over! (here comes his pro-Hillshire rant. Wait
> for it....)
>
> -sw
>
LOL! As I said, I occasionally buy Hillshire Farm sausage. Kielbasa
has its place in some things, like bean soups. I can't find many other
brands here in the sticks unless I want to pay premium prices. Since I
rarely use this type of sausage I've no problem with Hillshire Farm
kielbasa.

Jill

On 4/20/2013 9:11 AM, jmcquown wrote:
> Hillshire Farm sausage marinated in a sweet and sour sauce served with
> sautéed onions and peppers and provolone cheese on ciabatta bread with
> your choice of side. 8.50
>
> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL (Don't
> get me wrong, I occasionally buy Hillshire Farm sausage but I don't pay
> $8 for it.)
>
> I'll be making bacon & cheese omelets instead, thanks.
>
> Jill


You need to move to a place where your neighbors are under the age of 90
and live like real people, srsly.

gloria p

On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown >
wrote:

>Hillshire Farm sausage marinated in a sweet and sour sauce served with
>sautéed onions and peppers and provolone cheese on ciabatta bread with
>your choice of side. 8.50
>
>Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>(Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>don't pay $8 for it.)

A Burger Deluxe at home doesn't cost $10 either... restaurnqt food is
always jacked up at least 300% or they'd be out of business. I see
nothing wrong with Hillshire Farms products, less a mystery meat than
from the local Pollock butcher... most folks think when they pay $8/lb
for kielbasa it just has to be better... wrong!

On 4/20/2013 12:26 PM, gloria p wrote:
> On 4/20/2013 9:11 AM, jmcquown wrote:
>> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>> sautéed onions and peppers and provolone cheese on ciabatta bread with
>> your choice of side. 8.50
>>
>> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL (Don't
>> get me wrong, I occasionally buy Hillshire Farm sausage but I don't pay
>> $8 for it.)
>>
>> I'll be making bacon & cheese omelets instead, thanks.
>>
>> Jill
>
>
> You need to move to a place where your neighbors are under the age of 90
> and live like real people, srsly.
>
> gloria p

It's not as easy as all that. As long as I'm here I'll continue to make
fun of them.

Jill

On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown >
wrote:

> Hillshire Farm sausage marinated in a sweet and sour sauce served with
> sautéed onions and peppers and provolone cheese on ciabatta bread with
> your choice of side. 8.50
>
> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
> don't pay $8 for it.)
>
> I'll be making bacon & cheese omelets instead, thanks.
>
Are they talking about marinating a HF kielbasa type sausage in a
sweet & sour sauce? That's just plain weird.

--
Food is an important part of a balanced diet.

On Sat, 20 Apr 2013 08:53:12 -0700, "Pico Rico"
> wrote:

>
> "jmcquown" > wrote in message
> ...
> > Hillshire Farm sausage marinated in a sweet and sour sauce served with
> > sautéed onions and peppers and provolone cheese on ciabatta bread with
> > your choice of side. 8.50
> >
> > Hillshire Farm... oh boy, now I *know* this is a class joint! LOL (Don't
> > get me wrong, I occasionally buy Hillshire Farm sausage but I don't pay $8
> > for it.)
> >
> > I'll be making bacon & cheese omelets instead, thanks.
> >
>
>
> I am surprised they didn't buy the H.F. sausage and then label it with some
> fancy name for the menu.
>
> Either these guys are amateurs or their clientele is.
>
Whoever it is that makes up the menu is a definite hick.

--
Food is an important part of a balanced diet.

On 4/20/2013 12:41 PM, Brooklyn1 wrote:
> On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown >
> wrote:
>
>> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>> sautéed onions and peppers and provolone cheese on ciabatta bread with
>> your choice of side. 8.50
>>
>> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>> don't pay $8 for it.)
>
> A Burger Deluxe at home doesn't cost $10 either... restaurnqt food is
> always jacked up at least 300% or they'd be out of business. I see
> nothing wrong with Hillshire Farms products, less a mystery meat than
> from the local Pollock butcher... most folks think when they pay $8/lb
> for kielbasa it just has to be better... wrong!
>
Going for the Archie Bunker, eh? I don't have a local Polack butcher.
I did say I occasionally buy Hillshire Farm kielbasa. It's not
something I eat often. Usually I'm adding it to a pot of bean soup.

I'm not sure why the Club thinks this lunch warrants $8.50. BTW, the
"sides" would be french fries or sweet potato fries. I seriously doubt
they're making them from scratch.

The older folks who dine regularly at the club don't seem to care. The
dinner menus are more fun. As long as it is described as something
fancy they're all over it.

Jill

On Sat, 20 Apr 2013 12:11:15 -0400, jmcquown >
wrote:

> LOL! As I said, I occasionally buy Hillshire Farm sausage. Kielbasa
> has its place in some things, like bean soups. I can't find many other
> brands here in the sticks unless I want to pay premium prices. Since I
> rarely use this type of sausage I've no problem with Hillshire Farm
> kielbasa.

I sometimes use it in my poor man's style cassoulet and it ain't bad.

--
Food is an important part of a balanced diet.

On 4/20/2013 11:41 AM, Brooklyn1 wrote:
> A Burger Deluxe at home doesn't cost $10 either... restaurnqt food is
> always jacked up at least 300% or they'd be out of business. I see
> nothing wrong with Hillshire Farms products, less a mystery meat than
> from the local Pollock butcher... most folks think when they pay $8/lb
> for kielbasa it just has to be better... wrong!


An old burger/sandwich restaurant in town just got bought out by new
owners. The D&M Diner is an institution here... Becca and her friends
ate burgers there back when she was in school. We tried it for lunch
last week and a 1/2 pound burger with all the fixins and fries is $6.99
and it was very good. (50 cents extra for cheese)

Catfish dinner (catfish, fries and salad) is $7.75 Chicken Fried Steak
with 2 sides is $7.95

Hope the new owners make it... there was a good crowd there for lunch in
the middle of the week, so that is a good sign.

George L

On 4/20/2013 1:06 PM, sf wrote:
> On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown >
> wrote:
>
>> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>> sautéed onions and peppers and provolone cheese on ciabatta bread with
>> your choice of side. 8.50
>>
>> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>> don't pay $8 for it.)
>>
>> I'll be making bacon & cheese omelets instead, thanks.
>>
> Are they talking about marinating a HF kielbasa type sausage in a
> sweet & sour sauce? That's just plain weird.
>
Take it at face value... I copy/pasted the exact description. No
editing. So you think it's weird, too? I certainly did.

Jill

On Sat, 20 Apr 2013 13:08:01 -0400, jmcquown >
wrote:

>On 4/20/2013 12:41 PM, Brooklyn1 wrote:
>> On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown >
>> wrote:
>>
>>> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>>> sautéed onions and peppers and provolone cheese on ciabatta bread with
>>> your choice of side. 8.50
>>>
>>> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>>> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>>> don't pay $8 for it.)
>>
>> A Burger Deluxe at home doesn't cost $10 either... restaurnqt food is
>> always jacked up at least 300% or they'd be out of business. I see
>> nothing wrong with Hillshire Farms products, less a mystery meat than
>> from the local Pollock butcher... most folks think when they pay $8/lb
>> for kielbasa it just has to be better... wrong!
>>
>Going for the Archie Bunker, eh? I don't have a local Polack butcher.
>I did say I occasionally buy Hillshire Farm kielbasa. It's not
>something I eat often. Usually I'm adding it to a pot of bean soup.
>
>I'm not sure why the Club thinks this lunch warrants $8.50. BTW, the
>"sides" would be french fries or sweet potato fries. I seriously doubt
>they're making them from scratch.

From scratch kielbasa is no better than Hillshire unless you make it
totally from scratch yourself, which means grinding your own meat.
Fresh kielbasa is actually easy to make, no different from fresh dago
saw-seege. Whenever you buy prepared on premises sausage from a local
butcher what they use is meat scraps, sausage has always been what
butchers do with scraps and cuts they can't sell otherwise. Hillshire
makes too much product to bother with scraps, they use full cuts...
only thing is they need to prepare products that appeal to the
majority, so they make a rather bland but very consistant product.

It's not easy for a restaurant to prepare/serve any meal for under $10
nowadays and barely break even... they are not selling just kielbasa,
they are selling a service, they have to cover payroll, pay utilities,
and all other overhead... you buy a pound of Hillshire kielbasa for
under $3 and prepare it yourself.

On Sat, 20 Apr 2013 10:09:01 -0700, sf > wrote:

>On Sat, 20 Apr 2013 12:11:15 -0400, jmcquown >
>wrote:
>
>> LOL! As I said, I occasionally buy Hillshire Farm sausage. Kielbasa
>> has its place in some things, like bean soups. I can't find many other
>> brands here in the sticks unless I want to pay premium prices. Since I
>> rarely use this type of sausage I've no problem with Hillshire Farm
>> kielbasa.
>
>I sometimes use it in my poor man's style cassoulet and it ain't bad.

I love how folks hedge with "occasionally" and "sometimes"... yoose
know darn well Hillshire is all you buy, Yoose no way gonna spring
$8/lb at the pollock butcher for scrap meat sausage.
It's very easy to make your own:
http://www.alliedkenco.com/PDF/Kielbasa_Fresh.pdf

On Saturday, April 20, 2013 1:08:01 PM UTC-4, jmcquown wrote:
> On 4/20/2013 12:41 PM, Brooklyn1 wrote:
>
> > On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown >
>
> > wrote:
>
> >
>
> >> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>
> >> sautéed onions and peppers and provolone cheese on ciabatta bread with
>
> >> your choice of side. 8.50
>
> >>
>
> >> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>
> >> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>
> >> don't pay $8 for it.)
>
> >
>
> > A Burger Deluxe at home doesn't cost $10 either... restaurnqt food is
>
> > always jacked up at least 300% or they'd be out of business. I see
>
> > nothing wrong with Hillshire Farms products, less a mystery meat than
>
> > from the local Pollock butcher... most folks think when they pay $8/lb
>
> > for kielbasa it just has to be better... wrong!
>
> >
>
> Going for the Archie Bunker, eh? I don't have a local Polack butcher.
>
> I did say I occasionally buy Hillshire Farm kielbasa. It's not
>
> something I eat often. Usually I'm adding it to a pot of bean soup.
>
>
>
> I'm not sure why the Club thinks this lunch warrants $8.50. BTW, the
>
> "sides" would be french fries or sweet potato fries. I seriously doubt
>
> they're making them from scratch.
>
>
>
> The older folks who dine regularly at the club don't seem to care. The
>
> dinner menus are more fun. As long as it is described as something
>
> fancy they're all over it.
>
>
>
> Jill

$8.50 for lunch is pretty typical. Get your head out of the 70s.

On 4/20/2013 1:59 PM, Brooklyn1 wrote:
> On Sat, 20 Apr 2013 10:09:01 -0700, sf > wrote:
>
>> On Sat, 20 Apr 2013 12:11:15 -0400, jmcquown >
>> wrote:
>>
>>> LOL! As I said, I occasionally buy Hillshire Farm sausage. Kielbasa
>>> has its place in some things, like bean soups. I can't find many other
>>> brands here in the sticks unless I want to pay premium prices. Since I
>>> rarely use this type of sausage I've no problem with Hillshire Farm
>>> kielbasa.
>>
>> I sometimes use it in my poor man's style cassoulet and it ain't bad.
>
> I love how folks hedge with "occasionally" and "sometimes"... yoose
> know darn well Hillshire is all you buy

Considering I don't use a lot of sausage in cooking there's no reason
other than to "occasionally" buy it.

Jill

On Saturday, April 20, 2013 11:11:58 AM UTC-4, jmcquown wrote:
> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>
> sautéed onions and peppers and provolone cheese on ciabatta bread with
>
> your choice of side. 8.50
>
>
>
> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>
> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>
> don't pay $8 for it.)
>
>
>
> I'll be making bacon & cheese omelets instead, thanks.
>
>
>
> Jill

Are you knocking the price for a Hillshire meal? Or just the use of Hillshire? I doubt that in your neck of the woods, there is anything else available in the sausage category.

Sounds reasonable to me. I paid 6.00 for a lousy tuna salad on plain ol' store bread and NO sides.

Hmmm... maybe *I* should look into Dataw.....except for hurricane threats, it sounds like a pretty nice place.

"Kalmia" > wrote in message
...
On Saturday, April 20, 2013 11:11:58 AM UTC-4, jmcquown wrote:
> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>
> sautéed onions and peppers and provolone cheese on ciabatta bread with
>
> your choice of side. 8.50
>
>
>
> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>
> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>
> don't pay $8 for it.)
>
>
>
> I'll be making bacon & cheese omelets instead, thanks.
>
>
>
> Jill

Are you knocking the price for a Hillshire meal? Or just the use of
Hillshire? I doubt that in your neck of the woods, there is anything else
available in the sausage category.

Sounds reasonable to me. I paid 6.00 for a lousy tuna salad on plain ol'
store bread and NO sides.

Hmmm... maybe *I* should look into Dataw.....except for hurricane threats,
it sounds like a pretty nice place.

_________-

and the kooky neighbors (at least a few of them - well, maybe just one - who
really knows).

On Sat, 20 Apr 2013 13:53:07 -0400, jmcquown >
wrote:

>On 4/20/2013 1:06 PM, sf wrote:
>> On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown >
>> wrote:
>>
>>> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>>> sautéed onions and peppers and provolone cheese on ciabatta bread with
>>> your choice of side. 8.50
>>>
>>> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>>> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>>> don't pay $8 for it.)
>>>
>>> I'll be making bacon & cheese omelets instead, thanks.
>>>
>> Are they talking about marinating a HF kielbasa type sausage in a
>> sweet & sour sauce? That's just plain weird.
>>
>Take it at face value... I copy/pasted the exact description. No
>editing. So you think it's weird, too? I certainly did.

I often marinate Hillshire kielbasa by simmering in beer, or kraut.

On Sat, 20 Apr 2013 14:04:14 -0400, jmcquown >
wrote:

> On 4/20/2013 1:59 PM, Brooklyn1 wrote:
> > On Sat, 20 Apr 2013 10:09:01 -0700, sf > wrote:
> >
> >> On Sat, 20 Apr 2013 12:11:15 -0400, jmcquown >
> >> wrote:
> >>
> >>> LOL! As I said, I occasionally buy Hillshire Farm sausage. Kielbasa
> >>> has its place in some things, like bean soups. I can't find many other
> >>> brands here in the sticks unless I want to pay premium prices. Since I
> >>> rarely use this type of sausage I've no problem with Hillshire Farm
> >>> kielbasa.
> >>
> >> I sometimes use it in my poor man's style cassoulet and it ain't bad.
> >
> > I love how folks hedge with "occasionally" and "sometimes"... yoose
> > know darn well Hillshire is all you buy
>
> Considering I don't use a lot of sausage in cooking there's no reason
> other than to "occasionally" buy it.
>
He's a functional illiterate or maybe he lies so much that he expects
everyone else to be lying too.... I said what I meant and I said
"sometimes" because I've tried making it with other types of sausages
(but frankly prefer kielbasa so far). What's hard to understand about
that is beyond me, but apparently he's having a hard time mastering
the English language.

--
Food is an important part of a balanced diet.

TEST

On Saturday, 20 April 2013 08:11:58 UTC-7, jmcquown wrote:
> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>
> sautéed onions and peppers and provolone cheese on ciabatta bread with
>
> your choice of side. 8.50
>
>
>
> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>
> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>
> don't pay $8 for it.)
>
>
>
> I'll be making bacon & cheese omelets instead, thanks.
>
>
>
> Jill

On Sat, 20 Apr 2013 11:16:49 -0700 (PDT), Kalmia
> wrote:

> Are you knocking the price for a Hillshire meal? Or just the use of Hillshire? I doubt that in your neck of the woods, there is anything else available in the sausage category.

Tell the truth... you saw nothing odd about marinating it in sweet &
sour sauce? How is marinating going to change the flavor of a
precooked sausage? Letting it sit in a pool of sweet & sour isn't
going to do any more than pouring it over the sausage when the
sandwich is made.

--
Food is an important part of a balanced diet.

On 4/20/2013 12:59 PM, Brooklyn1 wrote:

> I love how folks hedge with "occasionally" and "sometimes"... yoose
> know darn well Hillshire is all you buy, Yoose no way gonna spring
> $8/lb at the pollock butcher for scrap meat sausage.
> It's very easy to make your own:
> http://www.alliedkenco.com/PDF/Kielbasa_Fresh.pdf

My favorite sausage is Down Home Sausage, it is made just outside of
Shreveport. We buy it when we visit Louisiana, it is coarsely ground and
it costs $2.50 per pound. They make it regular and hot, but the regular
is hot enough.

Becca

On 4/20/2013 2:16 PM, Kalmia wrote:
> On Saturday, April 20, 2013 11:11:58 AM UTC-4, jmcquown wrote:
>> Hillshire Farm sausage marinated in a sweet and sour sauce served with
>>
>> sautéed onions and peppers and provolone cheese on ciabatta bread with
>>
>> your choice of side. 8.50
>>
>>
>>
>> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
>>
>> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
>>
>> don't pay $8 for it.)
>>
>>
>>
>> I'll be making bacon & cheese omelets instead, thanks.
>>
>>
>>
>> Jill
>
> Are you knocking the price for a Hillshire meal? Or just the use of Hillshire? I doubt that in your neck of the woods, there is anything else available in the sausage category.
>
> Sounds reasonable to me. I paid 6.00 for a lousy tuna salad on plain ol' store bread and NO sides.
>
> Hmmm... maybe *I* should look into Dataw.....except for hurricane threats, it sounds like a pretty nice place.
>
Okey doke. $15,000 membership. $304 month. $838 annual dining
assessment. $2000 annual assessment. Come on down!

Meanwhile, I'll buy a couple of pounds of Hillshire Farm kielbasa for
about $3 and make a couple of pots of bean or lentil soup.

Jill

On 4/20/2013 2:42 PM, sf wrote:
> On Sat, 20 Apr 2013 11:16:49 -0700 (PDT), Kalmia
> > wrote:
>
>> Are you knocking the price for a Hillshire meal? Or just the use of Hillshire? I doubt that in your neck of the woods, there is anything else available in the sausage category.
>
> Tell the truth... you saw nothing odd about marinating it in sweet &
> sour sauce? How is marinating going to change the flavor of a
> precooked sausage? Letting it sit in a pool of sweet & sour isn't
> going to do any more than pouring it over the sausage when the
> sandwich is made.
>
My point, thanks.

Jill

On Sat, 20 Apr 2013 14:27:12 -0500, Ema Nymton >
wrote:

> On 4/20/2013 12:59 PM, Brooklyn1 wrote:
>
> > I love how folks hedge with "occasionally" and "sometimes"... yoose
> > know darn well Hillshire is all you buy, Yoose no way gonna spring
> > $8/lb at the pollock butcher for scrap meat sausage.
> > It's very easy to make your own:
> > http://www.alliedkenco.com/PDF/Kielbasa_Fresh.pdf
>
> My favorite sausage is Down Home Sausage, it is made just outside of
> Shreveport. We buy it when we visit Louisiana, it is coarsely ground and
> it costs $2.50 per pound. They make it regular and hot, but the regular
> is hot enough.
>
You're very lucky to be able to buy it, Becca.

--
Food is an important part of a balanced diet.

jmcquown wrote:
> Hillshire Farm sausage marinated in a sweet and sour sauce served with
> sautéed onions and peppers and provolone cheese on ciabatta bread with
> your choice of side. 8.50
>
> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL (Don't
> get me wrong, I occasionally buy Hillshire Farm sausage but I don't pay
> $8 for it.)
>
> I'll be making bacon & cheese omelets instead, thanks.
>
> Jill

That doesn't appeal to me at all. Yuck.

--
Jean B.

On 4/20/2013 1:54 PM, Brooklyn1 wrote:
>> I'm not sure why the Club thinks this lunch warrants $8.50. BTW, the
>> >"sides" would be french fries or sweet potato fries. I seriously doubt
>> >they're making them from scratch.
> From scratch kielbasa

I never said anything about from scratch kielbasa, did I? What I meant
was I doubt they're in the kitchen cutting up potatoes (or sweet
potatoes) to make fries. Not that it's difficult to do, but I seriously
doubt they make much of anything from scratch. Most likely Sysco.

Ah well, today is Monday so the Club is closed. (Very few restaurants
in this area are open on Monday, good thing I enjoy cooking!) Tonight
I'm making salmon patties for our dinner. I haven't decided on sides yet.

Jill

On Mon, 22 Apr 2013 07:37:59 -0400, jmcquown >
wrote:

>On 4/20/2013 1:54 PM, Brooklyn1 wrote:
>>> I'm not sure why the Club thinks this lunch warrants $8.50. BTW, the
>>> >"sides" would be french fries or sweet potato fries. I seriously doubt
>>> >they're making them from scratch.
>> From scratch kielbasa
>
>I never said anything about from scratch kielbasa, did I? What I meant
>was I doubt they're in the kitchen cutting up potatoes (or sweet
>potatoes) to make fries. Not that it's difficult to do, but I seriously
>doubt they make much of anything from scratch. Most likely Sysco.
>
>Ah well, today is Monday so the Club is closed. (Very few restaurants
>in this area are open on Monday, good thing I enjoy cooking!) Tonight
>I'm making salmon patties for our dinner. I haven't decided on sides yet.
>
>Jill

The attribution is wrong, I didn't write any of that.

jmcquown wrote:
> Hillshire Farm sausage marinated in a sweet and sour sauce served with
> saut?ed onions and peppers and provolone cheese on ciabatta bread with
> your choice of side. 8.50
>
> Hillshire Farm... oh boy, now I *know* this is a class joint! LOL
> (Don't get me wrong, I occasionally buy Hillshire Farm sausage but I
> don't pay $8 for it.)
>
> I'll be making bacon & cheese omelets instead, thanks.
>
> Jill

excellent choice, especially with fried potatoes, louisiana hot sauce,
and strong coffee

Mary castigates the hermit.

> > I often marinate Hillshire kielbasa by simmering in beer, or kraut.
>
> That's not marinating. It's called cooking.

Picky, picky. Isn't it enough that Shelley remembers where the stove is?

"George M. Middius" > wrote in message
...
> Mary castigates the hermit.
>
>> > I often marinate Hillshire kielbasa by simmering in beer, or kraut.
>>
>> That's not marinating. It's called cooking.
>
> Picky, picky. Isn't it enough that Shelley remembers where the stove is?
>

Does he? He doesn't remember it is near the handwashing station.

On 4/22/2013 2:00 PM, Brooklyn1 wrote:
> On Mon, 22 Apr 2013 07:37:59 -0400, jmcquown >
> wrote:
>
>> On 4/20/2013 1:54 PM, Brooklyn1 wrote:
>>>> I'm not sure why the Club thinks this lunch warrants $8.50. BTW, the
>>>>> "sides" would be french fries or sweet potato fries. I seriously doubt
>>>>> they're making them from scratch.
>>> From scratch kielbasa
>>
>> I never said anything about from scratch kielbasa, did I? What I meant
>> was I doubt they're in the kitchen cutting up potatoes (or sweet
>> potatoes) to make fries. Not that it's difficult to do, but I seriously
>> doubt they make much of anything from scratch. Most likely Sysco.
>>
>> Ah well, today is Monday so the Club is closed. (Very few restaurants
>> in this area are open on Monday, good thing I enjoy cooking!) Tonight
>> I'm making salmon patties for our dinner. I haven't decided on sides yet.
>>
>> Jill
>
> The attribution is wrong, I didn't write any of that.
>
You wrote this: "From scratch kielbasa is no better than Hillshire
unless you make it totally from scratch yourself, which means grinding
your own meat."

Don't like the way Thunderbird handles attributions? Take it up with
the Firefox people. I quoted part of what I said and the first few
words of what you said, which was "from scratch kielbasa".

Jill

On 4/23/2013 12:17 AM, Sqwertz wrote:
> On Sat, 20 Apr 2013 13:53:07 -0400, jmcquown wrote:
>
>> On 4/20/2013 1:06 PM, sf wrote:
>>> On Sat, 20 Apr 2013 11:11:58 -0400, jmcquown >
>>> wrote:
>>>
>>> Are they talking about marinating a HF kielbasa type sausage in a
>>> sweet & sour sauce? That's just plain weird.
>>>
>> Take it at face value... I copy/pasted the exact description. No
>> editing. So you think it's weird, too? I certainly did.
>
> They probably mean basted, brushed, or braised. Is the kitchen staff
> mostly Mexican?
>
> -sw
>
Beats me. They only let us see the white folks LOLOL

Jill

On Tue, 23 Apr 2013 10:38:20 -0400, jmcquown >
wrote:

>On 4/22/2013 2:00 PM, Brooklyn1 wrote:
>> On Mon, 22 Apr 2013 07:37:59 -0400, jmcquown >
>> wrote:
>>
>>> On 4/20/2013 1:54 PM, Brooklyn1 wrote:
>>>>> I'm not sure why the Club thinks this lunch warrants $8.50. BTW, the
>>>>>> "sides" would be french fries or sweet potato fries. I seriously doubt
>>>>>> they're making them from scratch.
>>>> From scratch kielbasa
>>>
>>> I never said anything about from scratch kielbasa, did I? What I meant
>>> was I doubt they're in the kitchen cutting up potatoes (or sweet
>>> potatoes) to make fries. Not that it's difficult to do, but I seriously
>>> doubt they make much of anything from scratch. Most likely Sysco.
>>>
>>> Ah well, today is Monday so the Club is closed. (Very few restaurants
>>> in this area are open on Monday, good thing I enjoy cooking!) Tonight
>>> I'm making salmon patties for our dinner. I haven't decided on sides yet.
>>>
>>> Jill
>>
>> The attribution is wrong, I didn't write any of that.
>>
>You wrote this: "From scratch kielbasa is no better than Hillshire
>unless you make it totally from scratch yourself, which means grinding
>your own meat."
>
>Don't like the way Thunderbird handles attributions? Take it up with
>the Firefox people. I quoted part of what I said and the first few
>words of what you said, which was "from scratch kielbasa".
>
>Jill

Now you're being silly... three words out of context is meaningless.
It's not a news reader problem, someone simply trimmed heavy handedly.

On 4/23/2013 11:30 AM, Brooklyn1 wrote:
>> You wrote this: "From scratch kielbasa is no better than Hillshire
>> >unless you make it totally from scratch yourself, which means grinding
>> >your own meat."
>> >
>> >Don't like the way Thunderbird handles attributions? Take it up with
>> >the Firefox people. I quoted part of what I said and the first few
>> >words of what you said, which was "from scratch kielbasa".
>> >
>> >Jill
> Now you're being silly... three words out of context is meaningless.
> It's not a news reader problem, someone simply trimmed heavy handedly.

It is my prerogative to be silly.

Jill