On Sunday, April 18, 2021 at 12:25:12 PM UTC-4, wrote:

> I know it's not really "bacon" nor is it "Canadian".

Sure it is. Just because Americans always assume bacon is from
the belly doesn't mean back bacon isn't bacon.

<https://en.wikipedia.org/wiki/Back_bacon>

Cindy Hamilton

On 2021-04-19 8:58 a.m., Gary wrote:
> Dave Smith wrote:
>> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
>> once, about 20 years ago.
>
> I see a joke here, Dave. (explaining that in advance for Joan)
> You live in Canada. Isn't ALL of your bacon canadian?

I would imagine that most of it is Canadian by origin. Canadian bacon is
a type of bacon made in the US that is confused with peameal bacon,
which is very popular here. The American style of Canadian bacon is a
cured and smoked pork loin while peameal is brined and then rolled in
ground meal.

>
> Don't you also buy bags of Homo?Â*

In a number of provinces milk is sold in bags. You get a large back
containing three 1.3 liter bags of milk. It is a good way of getting the
lower cost per unit by buying in a larger quantity without having to
open the whole thing and giving it time go go sour before using it up.
Anywhere they sell milk in bags they also sell the pitchers to hold the
bags.

On 2021-04-19 8:00 a.m., Dave Smith wrote:
> On 2021-04-19 8:58 a.m., Gary wrote:
>> Dave Smith wrote:
>>> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
>>> once, about 20 years ago.
>>
>> I see a joke here, Dave. (explaining that in advance for Joan)
>> You live in Canada. Isn't ALL of your bacon canadian?
>
> I would imagine that most of it is Canadian by origin. Canadian bacon is
> a type of bacon made in the US that is confused with peameal bacon,
> which is very popular here.

That is Southern Ontario, perhaps.

On 2021-04-19 7:39 a.m., Cindy Hamilton wrote:
> On Sunday, April 18, 2021 at 12:25:12 PM UTC-4, wrote:
>
>> I know it's not really "bacon" nor is it "Canadian".
>
> Sure it is. Just because Americans always assume bacon is from
> the belly doesn't mean back bacon isn't bacon.
>
> <https://en.wikipedia.org/wiki/Back_bacon>
>
> Cindy Hamilton
>
Mother always bought back bacon. In the UK, the belly variety is known
as "Streaky bacon".

Dr. Bruce wrote:
> US Janet wrote:
>
>> On Sun, 18 Apr 2021 17:45:25 -0700 (PDT), "
>> > wrote:
>>
>>> On Sunday, April 18, 2021 at 6:37:56 PM UTC-5,
>>> wrote:
>>>>
>>>> I find English muffins tend to be sturdier for making these
>> types >> of to-go type homemade "breakfast" sandwiches. I can always
>> add an egg >> if I feel like it. No Spam - wrong shape LOL
>>>>
>>>> Jill
>>>>
>>> I think English muffins are sturdier, too. Love biscuits but they
>>> seem to crumble whereas the muffins really hold their shape and no
>>> chunks of bread falling off.
>>
>> I like the Jimmy Dean ones with the English muffin best. That type of
>> bread seems to stay true to what it is.
>> Janet US
>
> Jimmy Dean English muffins are great. You can't beat the ingredients!
>
> "muffin: water, enriched wheat flour (wheat flour, malted barley flour,
> niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid),
> whole grain wheat flour, yeast, wheat gluten, contains less than 2% of:
> degermed yellow corn flour, degermed yellow cornmeal, sodium
> bicarbonate, fumaric acid, corn starch, sodium acid pyrophosphate,
> monocalcium phosphate calcium sulfate, salt, ammonium chloride, honey,
> calcium propionate and potassium sorbate (preservatives), soybean oil,
> high fructose corn syrup, vinegar. fried egg white patty: egg whites,
> modified tapioca starch, carrageenan, natural flavors, salt, soy
> lecithin. fully cooked turkey sausage patty: mechanically separated
> turkey, turkey, water, soy protein concentrate, contains 2% or less:
> salt, spices, dextrose, sugar, sodium phosphates, potassium chloride,
> yeast extract, natural flavors, maltodextrin citric acid, modified food
> starch, caramel color. pasteurized process american cheese: milk,
> water, cream, contains 2% or less of: cheese culture, citric acid,
> color added enzymes, potassium citrate, salt, sodium citrate, sorbic
> acid (preservative), soy lecithin, tetrasodium pyrophosphate."
>
> The Unabomber would be licking his lips.
>

And you'd be sniffing his ass.

Gary wrote:

> jmcquown wrote:
> > I know it's not really "bacon" nor is it "Canadian". A fond
> > memory from when I was a child. I made one of those toasted
> > English muffin sandwiches for lunch yesterday and it was quite good
> > so yes, it will fit the bill for taking the McBiddy sandwich to
> > work. LOL
>
> LOL. Funny that you said that!
> Welcome to the land of "a sense of humor." :-D



--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Gary wrote:

> On 4/19/2021 1:05 AM, Dr. Bruce wrote:
> > US Janet wrote:
> >
> > > On Sun, 18 Apr 2021 17:45:25 -0700 (PDT),
> > > "
> > wrote:
> > >
> > > > On Sunday, April 18, 2021 at 6:37:56 PM UTC-5,
> > > > wrote:
> > > > >
> > > > > I find English muffins tend to be sturdier for making these
> >>types >> of to-go type homemade "breakfast" sandwiches. I can always
> >>add an egg >> if I feel like it. No Spam - wrong shape LOL
> > > > >
> > > > > Jill
> > > > >
> > > > I think English muffins are sturdier, too. Love biscuits but
> > > > they seem to crumble whereas the muffins really hold their
> > > > shape and no chunks of bread falling off.
> > >
> > > I like the Jimmy Dean ones with the English muffin best. That
> > > type of bread seems to stay true to what it is.
> > > Janet US
> >
> > Jimmy Dean English muffins are great. You can't beat the
> > ingredients!
> >
> > "muffin: water, enriched wheat flour (wheat flour, malted barley
> > flour, niacin, reduced iron, thiamine mononitrate, riboflavin,
> > folic acid), whole grain wheat flour, yeast, wheat gluten, contains
> > less than 2% of: degermed yellow corn flour, degermed yellow
> > cornmeal, sodium bicarbonate, fumaric acid, corn starch, sodium
> > acid pyrophosphate, monocalcium phosphate calcium sulfate, salt,
> > ammonium chloride, honey, calcium propionate and potassium sorbate
> > (preservatives), soybean oil, high fructose corn syrup, vinegar.
> > fried egg white patty: egg whites, modified tapioca starch,
> > carrageenan, natural flavors, salt, soy lecithin. fully cooked
> > turkey sausage patty: mechanically separated turkey, turkey, water,
> > soy protein concentrate, contains 2% or less: salt, spices,
> > dextrose, sugar, sodium phosphates, potassium chloride, yeast
> > extract, natural flavors, maltodextrin citric acid, modified food
> > starch, caramel color. pasteurized process american cheese: milk,
> > water, cream, contains 2% or less of: cheese culture, citric acid,
> > color added enzymes, potassium citrate, salt, sodium citrate,
> > sorbic acid (preservative), soy lecithin, tetrasodium
> > pyrophosphate."
> >
> > The Unabomber would be licking his lips.
>
> Welcome back, Mr. Ingredient List!
> You have to admit though...with all the thought and ingredients that
> go into this, it's pretty surprising that they can sell it so cheap.

Maybe because they get rid of a lot of crap they have laying around in
their factories?

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Mon, 19 Apr 2021 09:39:23 +0100, Ophelia >
wrote:

>On 18/04/2021 22:19, cshenk wrote:
>> wrote:
>>
>>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
>>> wrote:
>>>>
>>>> I had to take my cat to the vet last Friday. After dropping her off
>>>> I went to Publix and did a substantial stock-up, mostly for the
>>>> freezer.
>>>>
>>> I'm cat sitting my brother and sister-in-law's cat. She's been
>>> hiding in a corner of my walk-in closet since Thursday.
>>>>
>>>> I bought some English muffins with a mind towards making my own
>>>> breakfast sandwiches to take to work. Toasted English muffin,
>>>> Canadian bacon topped with a slice of cheddar cheese. Sans egg,
>>>> let's call it the McBiddy breakfast sandwich.
>>>>
>>>> Jill
>>>>
>>> I had a homemade sausage, egg, and cheese McMuffin for breakfast this
>>> morning but I used a slice of American cheese.
>>
>> Here's another handy one you can make ahead. Smaller so you take 2.
>>
>> The larger containers of Hungry Jack biscuits (could be other versions
>> and of course can make them from flour, baking powder etc.). Same
>> ingredients on it if she likes them.
>>
>> I do this from time to time and make a batch of 6 (or 2 batches for
>> 12). Then baggie them 2 to a bag and freeze whatever won't be used in
>> next 2 days.
>>
>> I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia, called
>> a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry dough boy is
>> the type). Bake those up and while baking, I'll make 6 of my own
>> homemade sausage patties (second set if making 12). Then halve the
>> biscuits and put cheese on one side. Sausage other side. If adding
>> egg, I use the second frying pan and my ersatz 'rings' made years ago
>> of tuna cans with top and bottom cut off. Mix the eggs up then pour in
>> rings in the sausage grease. When firm, remove ring and flip then add
>> to biscuit.
>>
>> Other variations used ham or spam (sliced thin if spam).
>
>===
>
> You sure keep yourself busy)


lol

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 19 Apr 2021 05:05:44 GMT, "Dr. Bruce" >
wrote:

>US Janet wrote:
>
>> On Sun, 18 Apr 2021 17:45:25 -0700 (PDT), "
>> > wrote:
>>
>> > On Sunday, April 18, 2021 at 6:37:56 PM UTC-5,
>> > wrote:
>> > >
>> >> I find English muffins tend to be sturdier for making these
>> types >> of to-go type homemade "breakfast" sandwiches. I can always
>> add an egg >> if I feel like it. No Spam - wrong shape LOL
>> >>
>> >> Jill
>> > >
>> > I think English muffins are sturdier, too. Love biscuits but they
>> > seem to crumble whereas the muffins really hold their shape and no
>> > chunks of bread falling off.
>>
>> I like the Jimmy Dean ones with the English muffin best. That type of
>> bread seems to stay true to what it is.
>> Janet US
>
>Jimmy Dean English muffins are great. You can't beat the ingredients!
>
>"muffin: water, enriched wheat flour (wheat flour, malted barley flour,
>niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid),
>whole grain wheat flour, yeast, wheat gluten, contains less than 2% of:
>degermed yellow corn flour, degermed yellow cornmeal, sodium
>bicarbonate, fumaric acid, corn starch, sodium acid pyrophosphate,
>monocalcium phosphate calcium sulfate, salt, ammonium chloride, honey,
>calcium propionate and potassium sorbate (preservatives), soybean oil,
>high fructose corn syrup, vinegar. fried egg white patty: egg whites,
>modified tapioca starch, carrageenan, natural flavors, salt, soy
>lecithin. fully cooked turkey sausage patty: mechanically separated
>turkey, turkey, water, soy protein concentrate, contains 2% or less:
>salt, spices, dextrose, sugar, sodium phosphates, potassium chloride,
>yeast extract, natural flavors, maltodextrin citric acid, modified food
>starch, caramel color. pasteurized process american cheese: milk,
>water, cream, contains 2% or less of: cheese culture, citric acid,
>color added enzymes, potassium citrate, salt, sodium citrate, sorbic
>acid (preservative), soy lecithin, tetrasodium pyrophosphate."
>
>The Unabomber would be licking his lips.

Now go back and look up all the separate ingredients and list their
ingredients. It'll give you something to do

US Janet wrote:

> On 19 Apr 2021 05:05:44 GMT, "Dr. Bruce" >
> wrote:
>
> > US Janet wrote:
> >
> > Jimmy Dean English muffins are great. You can't beat the
> > ingredients!
> >
> > "muffin: water, enriched wheat flour (wheat flour, malted barley
> > flour, niacin, reduced iron, thiamine mononitrate, riboflavin,
> > folic acid), whole grain wheat flour, yeast, wheat gluten, contains
> > less than 2% of: degermed yellow corn flour, degermed yellow
> > cornmeal, sodium bicarbonate, fumaric acid, corn starch, sodium
> > acid pyrophosphate, monocalcium phosphate calcium sulfate, salt,
> > ammonium chloride, honey, calcium propionate and potassium sorbate
> > (preservatives), soybean oil, high fructose corn syrup, vinegar.
> > fried egg white patty: egg whites, modified tapioca starch,
> > carrageenan, natural flavors, salt, soy lecithin. fully cooked
> > turkey sausage patty: mechanically separated turkey, turkey, water,
> > soy protein concentrate, contains 2% or less: salt, spices,
> > dextrose, sugar, sodium phosphates, potassium chloride, yeast
> > extract, natural flavors, maltodextrin citric acid, modified food
> > starch, caramel color. pasteurized process american cheese: milk,
> > water, cream, contains 2% or less of: cheese culture, citric acid,
> > color added enzymes, potassium citrate, salt, sodium citrate,
> > sorbic acid (preservative), soy lecithin, tetrasodium
> > pyrophosphate."
> >
> > The Unabomber would be licking his lips.
>
> Now go back and look up all the separate ingredients and list their
> ingredients. It'll give you something to do

It's only a muffin. You'd think they were the ingredients to build a
spaceship.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Dr. Bruce wrote:
> US Janet wrote:
>
>> On 19 Apr 2021 05:05:44 GMT, "Dr. Bruce" >
>> wrote:
>>
>>> US Janet wrote:
>>>
>>> Jimmy Dean English muffins are great. You can't beat the
>>> ingredients!
>>>
>>> "muffin: water, enriched wheat flour (wheat flour, malted barley
>>> flour, niacin, reduced iron, thiamine mononitrate, riboflavin,
>>> folic acid), whole grain wheat flour, yeast, wheat gluten, contains
>>> less than 2% of: degermed yellow corn flour, degermed yellow
>>> cornmeal, sodium bicarbonate, fumaric acid, corn starch, sodium
>>> acid pyrophosphate, monocalcium phosphate calcium sulfate, salt,
>>> ammonium chloride, honey, calcium propionate and potassium sorbate
>>> (preservatives), soybean oil, high fructose corn syrup, vinegar.
>>> fried egg white patty: egg whites, modified tapioca starch,
>>> carrageenan, natural flavors, salt, soy lecithin. fully cooked
>>> turkey sausage patty: mechanically separated turkey, turkey, water,
>>> soy protein concentrate, contains 2% or less: salt, spices,
>>> dextrose, sugar, sodium phosphates, potassium chloride, yeast
>>> extract, natural flavors, maltodextrin citric acid, modified food
>>> starch, caramel color. pasteurized process american cheese: milk,
>>> water, cream, contains 2% or less of: cheese culture, citric acid,
>>> color added enzymes, potassium citrate, salt, sodium citrate,
>>> sorbic acid (preservative), soy lecithin, tetrasodium
>>> pyrophosphate."
>>>
>>> The Unabomber would be licking his lips.
>>
>> Now go back and look up all the separate ingredients and list their
>> ingredients. It'll give you something to do
>
> It's only a muffin. You'd think they were the ingredients to build a
> spaceship.
>

If a person eats this muffin, can you detect all these ingredients
when you sniff his ass?

On Monday, April 19, 2021 at 8:01:19 AM UTC-5, Gary wrote:
> Michael Trew wrote:
> >> I've noticed that at Micky D's that egg McMuffin is always more
> >> expensive than their other breakfast sandwiches.
> > It has the round egg... only one not frozen. But the McMuffin without
> > egg (sausage/cheese) is only a buck and change.
> The plain McDonald's sausage biscuits are pretty darn tasty.
>
I will buy two, and ask for 4 packets of strawberry jam. I take the sausage
off one, to make one double sausage biscuit, and the other biscuit I eat
first with all the jam. Not a bad little breakfast when you're on the road.
We're going on a short little vacation. I have surgery in a couple of weeks,
and weather permitting we're going to camp one or two nights, then
staying a night in Sedalia, MO, in a hotel that's on the National Register,
then on to KC for a couple of days. Man do I need a vacation. My reward
for doing a great job at work was to be given extra responsibilities, and the
extra hours to do that work. The new store director is smart. I've noticed
that all of the most productive employees are consistently scheduled 40
hours. Most of them are glad, as I would have been when I was their ages.
I really like my job, but I'd like it more if it were more like 32 hours a week.

Another thing I've done several times is to buy them and take them home,
where I add a basted or over easy egg. McD's changed their sausage
about a dozen years ago, and it's not quite as good as it used to be. It's a
little less spicy.

--Bryan

On Monday, April 19, 2021 at 8:05:21 AM UTC-5, Gary wrote:
> On 4/19/2021 1:05 AM, Dr. Bruce wrote:
> > US Janet wrote:
> >
> >> On Sun, 18 Apr 2021 17:45:25 -0700 (PDT), "
> >> > wrote:
> >>
> >>> On Sunday, April 18, 2021 at 6:37:56 PM UTC-5,
> >>> wrote:
> >>>>
> >>>> I find English muffins tend to be sturdier for making these
> >> types >> of to-go type homemade "breakfast" sandwiches. I can always
> >> add an egg >> if I feel like it. No Spam - wrong shape LOL
> >>>>
> >>>> Jill
> >>>>
> >>> I think English muffins are sturdier, too. Love biscuits but they
> >>> seem to crumble whereas the muffins really hold their shape and no
> >>> chunks of bread falling off.
> >>
> >> I like the Jimmy Dean ones with the English muffin best. That type of
> >> bread seems to stay true to what it is.
> >> Janet US
> >
> > Jimmy Dean English muffins are great. You can't beat the ingredients!
> >
> > "muffin: water, enriched wheat flour (wheat flour, malted barley flour,
> > niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid),
> > whole grain wheat flour, yeast, wheat gluten, contains less than 2% of:
> > degermed yellow corn flour, degermed yellow cornmeal, sodium
> > bicarbonate, fumaric acid, corn starch, sodium acid pyrophosphate,
> > monocalcium phosphate calcium sulfate, salt, ammonium chloride, honey,
> > calcium propionate and potassium sorbate (preservatives), soybean oil,
> > high fructose corn syrup, vinegar. fried egg white patty: egg whites,
> > modified tapioca starch, carrageenan, natural flavors, salt, soy
> > lecithin. fully cooked turkey sausage patty: mechanically separated
> > turkey, turkey, water, soy protein concentrate, contains 2% or less:
> > salt, spices, dextrose, sugar, sodium phosphates, potassium chloride,
> > yeast extract, natural flavors, maltodextrin citric acid, modified food
> > starch, caramel color. pasteurized process american cheese: milk,
> > water, cream, contains 2% or less of: cheese culture, citric acid,
> > color added enzymes, potassium citrate, salt, sodium citrate, sorbic
> > acid (preservative), soy lecithin, tetrasodium pyrophosphate."
> >
> > The Unabomber would be licking his lips.
> Welcome back, Mr. Ingredient List!
> You have to admit though...with all the thought and ingredients that go
> into this, it's pretty surprising that they can sell it so cheap.
>
There is really nothing wrong with the ingredients except it's made with
turkey and egg whites instead of pork and whole egg, so it probably
doesn't taste very good, and they use soybean oil instead of decent oil,
but that's typical.

--Bryan

Bryan Simmons wrote:

> On Monday, April 19, 2021 at 8:05:21 AM UTC-5, Gary wrote:
> > On 4/19/2021 1:05 AM, Dr. Bruce wrote:
> > > US Janet wrote:
> > >
> > >> On Sun, 18 Apr 2021 17:45:25 -0700 (PDT), "
> > >> > wrote:
> > >>
> > >>> On Sunday, April 18, 2021 at 6:37:56 PM UTC-5,
> > >>> wrote:
> > >>>>
> > >>>> I find English muffins tend to be sturdier for making these
> > >> types >> of to-go type homemade "breakfast" sandwiches. I can
> > always >> add an egg >> if I feel like it. No Spam - wrong shape
> > LOL >>>>
> > >>>> Jill
> > >>>>
> > >>> I think English muffins are sturdier, too. Love biscuits but
> > they >>> seem to crumble whereas the muffins really hold their
> > shape and no >>> chunks of bread falling off.
> > >>
> > >> I like the Jimmy Dean ones with the English muffin best. That
> > type of >> bread seems to stay true to what it is.
> > >> Janet US
> > >
> > > Jimmy Dean English muffins are great. You can't beat the
> > > ingredients!
> > >
> > > "muffin: water, enriched wheat flour (wheat flour, malted barley
> > > flour, niacin, reduced iron, thiamine mononitrate, riboflavin,
> > > folic acid), whole grain wheat flour, yeast, wheat gluten,
> > > contains less than 2% of: degermed yellow corn flour, degermed
> > > yellow cornmeal, sodium bicarbonate, fumaric acid, corn starch,
> > > sodium acid pyrophosphate, monocalcium phosphate calcium sulfate,
> > > salt, ammonium chloride, honey, calcium propionate and potassium
> > > sorbate (preservatives), soybean oil, high fructose corn syrup,
> > > vinegar. fried egg white patty: egg whites, modified tapioca
> > > starch, carrageenan, natural flavors, salt, soy lecithin. fully
> > > cooked turkey sausage patty: mechanically separated turkey,
> > > turkey, water, soy protein concentrate, contains 2% or less:
> > > salt, spices, dextrose, sugar, sodium phosphates, potassium
> > > chloride, yeast extract, natural flavors, maltodextrin citric
> > > acid, modified food starch, caramel color. pasteurized process
> > > american cheese: milk, water, cream, contains 2% or less of:
> > > cheese culture, citric acid, color added enzymes, potassium
> > > citrate, salt, sodium citrate, sorbic acid (preservative), soy
> > > lecithin, tetrasodium pyrophosphate."
> > >
> > > The Unabomber would be licking his lips.
> > Welcome back, Mr. Ingredient List!
> > You have to admit though...with all the thought and ingredients
> > that go into this, it's pretty surprising that they can sell it so
> > cheap.
> >
> There is really nothing wrong with the ingredients

LOL It's extreme, even for a prefab supermarket product.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 19 Apr 2021 20:49:55 GMT, "Dr. Bruce" >
wrote:

>US Janet wrote:
>
>> On 19 Apr 2021 05:05:44 GMT, "Dr. Bruce" >
>> wrote:
>>
>> > US Janet wrote:
>> >
>> > Jimmy Dean English muffins are great. You can't beat the
>> > ingredients!
>> >
>> > "muffin: water, enriched wheat flour (wheat flour, malted barley
>> > flour, niacin, reduced iron, thiamine mononitrate, riboflavin,
>> > folic acid), whole grain wheat flour, yeast, wheat gluten, contains
>> > less than 2% of: degermed yellow corn flour, degermed yellow
>> > cornmeal, sodium bicarbonate, fumaric acid, corn starch, sodium
>> > acid pyrophosphate, monocalcium phosphate calcium sulfate, salt,
>> > ammonium chloride, honey, calcium propionate and potassium sorbate
>> > (preservatives), soybean oil, high fructose corn syrup, vinegar.
>> > fried egg white patty: egg whites, modified tapioca starch,
>> > carrageenan, natural flavors, salt, soy lecithin. fully cooked
>> > turkey sausage patty: mechanically separated turkey, turkey, water,
>> > soy protein concentrate, contains 2% or less: salt, spices,
>> > dextrose, sugar, sodium phosphates, potassium chloride, yeast
>> > extract, natural flavors, maltodextrin citric acid, modified food
>> > starch, caramel color. pasteurized process american cheese: milk,
>> > water, cream, contains 2% or less of: cheese culture, citric acid,
>> > color added enzymes, potassium citrate, salt, sodium citrate,
>> > sorbic acid (preservative), soy lecithin, tetrasodium
>> > pyrophosphate."
>> >
>> > The Unabomber would be licking his lips.
>>
>> Now go back and look up all the separate ingredients and list their
>> ingredients. It'll give you something to do
>
>It's only a muffin. You'd think they were the ingredients to build a
>spaceship.

I didn't write any of the above
Janet US

On Mon, 19 Apr 2021 15:00:21 -0700 (PDT), Bryan Simmons
> wrote:

>On Monday, April 19, 2021 at 8:05:21 AM UTC-5, Gary wrote:
>> On 4/19/2021 1:05 AM, Dr. Bruce wrote:
>> > US Janet wrote:
>> >
>> >> On Sun, 18 Apr 2021 17:45:25 -0700 (PDT), "
>> >> > wrote:
>> >>
>> >>> On Sunday, April 18, 2021 at 6:37:56 PM UTC-5,
>> >>> wrote:
>> >>>>
>> >>>> I find English muffins tend to be sturdier for making these
>> >> types >> of to-go type homemade "breakfast" sandwiches. I can always
>> >> add an egg >> if I feel like it. No Spam - wrong shape LOL
>> >>>>
>> >>>> Jill
>> >>>>
>> >>> I think English muffins are sturdier, too. Love biscuits but they
>> >>> seem to crumble whereas the muffins really hold their shape and no
>> >>> chunks of bread falling off.
>> >>
>> >> I like the Jimmy Dean ones with the English muffin best. That type of
>> >> bread seems to stay true to what it is.
>> >> Janet US
>> >
>> > Jimmy Dean English muffins are great. You can't beat the ingredients!
>> >
>> > "muffin: water, enriched wheat flour (wheat flour, malted barley flour,
>> > niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid),
>> > whole grain wheat flour, yeast, wheat gluten, contains less than 2% of:
>> > degermed yellow corn flour, degermed yellow cornmeal, sodium
>> > bicarbonate, fumaric acid, corn starch, sodium acid pyrophosphate,
>> > monocalcium phosphate calcium sulfate, salt, ammonium chloride, honey,
>> > calcium propionate and potassium sorbate (preservatives), soybean oil,
>> > high fructose corn syrup, vinegar. fried egg white patty: egg whites,
>> > modified tapioca starch, carrageenan, natural flavors, salt, soy
>> > lecithin. fully cooked turkey sausage patty: mechanically separated
>> > turkey, turkey, water, soy protein concentrate, contains 2% or less:
>> > salt, spices, dextrose, sugar, sodium phosphates, potassium chloride,
>> > yeast extract, natural flavors, maltodextrin citric acid, modified food
>> > starch, caramel color. pasteurized process american cheese: milk,
>> > water, cream, contains 2% or less of: cheese culture, citric acid,
>> > color added enzymes, potassium citrate, salt, sodium citrate, sorbic
>> > acid (preservative), soy lecithin, tetrasodium pyrophosphate."
>> >
>> > The Unabomber would be licking his lips.
>> Welcome back, Mr. Ingredient List!
>> You have to admit though...with all the thought and ingredients that go
>> into this, it's pretty surprising that they can sell it so cheap.
>>
>There is really nothing wrong with the ingredients except it's made with
>turkey and egg whites instead of pork and whole egg, so it probably
>doesn't taste very good, and they use soybean oil instead of decent oil,
>but that's typical.
>
>--Bryan

Choose a different product from the line and you can have full egg,
pork sausage, cheese and a robust muffin
Janet US

On Sun, 18 Apr 2021 19:14:33 -0400, jmcquown wrote:

> Funny thing about this is you make homemade sausage then use Hungry Jack
> tube biscuits. Those biscuits taste like chemicals to me. Especially
> if you buy the ones that have that fake butter in them.

I'll never eat another canned biscuit since I discovered the frozen
raw biscuit dough pucks. Maybe I'll try and make donuts out of them
too. I it with canned biscuits once and I thought turned out great
- Better than canned baked biscuits, at last. Until they cooled
and were downright horrible.

Just cut out a hole in the middle of biscuit and shallow fry in 1"
oil, flipping halfway. Glaze, ice, or powder them afetr cooling for
a few minutes (or more if glazed).

-sw

jmcquown wrote:

> On 4/18/2021 7:55 PM, cshenk wrote:
> > US Janet wrote:
> >
> > > On Sun, 18 Apr 2021 16:19:26 -0500, "cshenk"
> > wrote:
> > >
> > > > wrote:
> > > >
> > > > > On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
> > > > > wrote:
> > > > > >
> > > > > > I had to take my cat to the vet last Friday. After dropping
> > > > > > her
> >>off >> > I went to Publix and did a substantial stock-up, mostly for
> >>the >> > freezer.
> > > > > >
> > > > > I'm cat sitting my brother and sister-in-law's cat. She's
> > > > > been hiding in a corner of my walk-in closet since Thursday.
> > > > > >
> > > > > > I bought some English muffins with a mind towards making my
> > > > > > own breakfast sandwiches to take to work. Toasted English
> > > > > > muffin, Canadian bacon topped with a slice of cheddar
> > > > > > cheese. Sans egg, let's call it the McBiddy breakfast
> > > > > > sandwich.
> > > > > >
> > > > > > Jill
> > > > > >
> > > > > I had a homemade sausage, egg, and cheese McMuffin for
> > > > > breakfast
> >>this >> morning but I used a slice of American cheese.
> > > >
> > > > Here's another handy one you can make ahead. Smaller so you
> > > > take 2.
> > > >
> > > > The larger containers of Hungry Jack biscuits (could be other
> > > > versions and of course can make them from flour, baking powder
> > > > etc.). Same ingredients on it if she likes them.
> > > >
> > > > I do this from time to time and make a batch of 6 (or 2 batches
> > > > for 12). Then baggie them 2 to a bag and freeze whatever won't
> > > > be used in next 2 days.
> > > >
> > > > I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia,
> > > > called a 'can' but cardboard and 'Pop-n-Fresh' with the
> > > > Pilsberry dough boy is the type). Bake those up and while
> > > > baking, I'll make 6 of my own homemade sausage patties (second
> > > > set if making 12). Then halve the biscuits and put cheese on
> > > > one side. Sausage other side. If adding egg, I use the second
> > > > frying pan and my ersatz 'rings' made years ago of tuna cans
> > > > with top and bottom cut off. Mix the eggs up then pour in
> > > > rings in the sausage grease. When firm, remove ring and flip
> > > > then add to biscuit.
> > > >
> > > > Other variations used ham or spam (sliced thin if spam).
> > >
> > > I just buy that from Jimmy Dean. That's easier
> > > Janet US
> >
> > Yes, but I like making them and perforce, I had to in my earlier
> > years. I qualified for food stamps until 2001 (never took them,
> > found scratch cooking worked instead).
> >

> Um, I'm not sure Hungry Jack tube biscuits qualify as "scratch
> cooking" but okay. I don't understand what you say about not
> taking food stamps when you qualified. Scratch cooking. Food stamps
> make no difference in how you cook. Are you one of those people who
> thinks you can only buy premade crappy frozen and canned food if you
> get SNAP benefits? If so, that's absolutely not correct.

Hungry Jacks are not scratch cooking. Scratch cooking is less
expensive and got me and my family through the lean times. I didn't
take food stamps because I didn't want to do it ok?


> The "food stamps" you didn't take could have paid for the flour to
> make scratch biscuits but also for the Hungry Jack biscuits you like.
> It would have paid for the pork to grind to make that from scratch
> sausage, or you could have opted to buy a box of Jimmy Dean frozen
> sausage biscuits. Would have paid for the eggs, the cheese of your
> choice, too.
>

Whatever. People on lower incomes do not always opt to 'be on the
government dole'. I did not.


> Wouldn't have covered the plastic or wax paper wrap or whatever you
> would use to wrap all these breakfast sandwiches in before popping
> them in the freezer. Oh well.

Saved plastic butter tubs then. Worked fine for short term.

Dave Smith wrote:

> On 2021-04-18 8:08 p.m., cshenk wrote:
> > Michael Trew wrote:
> > > Some baking can be a bear, bread usually isn't worth it. But I
> > > only do biscuits homemade. Pretty quick and easy with standard
> > > pantry ingredients plus milk/butter. I use the recipe from a
> > > pre-war Better Homes/Gardens cook book.
> >
> > LOL! I am the opposite side of you. I make almost all our normal
> > breads and have since 2001. It's stupid simple with a bread
> > machine in dough mode. Takes about 10 minutes of your actual time
> > to do.
> >
>
> Now that I have a stand mixer with dough hook I might try my hand at
> bread making again. It has been more than 40 years since the last
> time I made bread. I was raised on home made bread and never have
> been able to bring myself to rely on grocery store bread. I get all
> my bread at a good bakery in town, but his breads are $4-6 a loaf.

Most of them cost 45-65cents a 1lb loaf if made at home. It's a case
of overhead and may not be unfair levels, but it's more fun to make
your own!

cshenk wrote:

> Dave Smith wrote:
>
> > On 2021-04-18 8:08 p.m., cshenk wrote:
> > > Michael Trew wrote:
> > > > Some baking can be a bear, bread usually isn't worth it. But I
> > > > only do biscuits homemade. Pretty quick and easy with standard
> > > > pantry ingredients plus milk/butter. I use the recipe from a
> > > > pre-war Better Homes/Gardens cook book.
> > >
> > > LOL! I am the opposite side of you. I make almost all our normal
> > > breads and have since 2001. It's stupid simple with a bread
> > > machine in dough mode. Takes about 10 minutes of your actual time
> > > to do.
> > >
> >
> > Now that I have a stand mixer with dough hook I might try my hand at
> > bread making again. It has been more than 40 years since the last
> > time I made bread. I was raised on home made bread and never have
> > been able to bring myself to rely on grocery store bread. I get all
> > my bread at a good bakery in town, but his breads are $4-6 a loaf.
>
> Most of them cost 45-65cents a 1lb loaf if made at home. It's a case
> of overhead and may not be unfair levels, but it's more fun to make
> your own!

In a bread machine?

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 4/19/2021 11:19 PM, cshenk wrote:
> Dave Smith wrote:
>
>> On 2021-04-18 8:08 p.m., cshenk wrote:
>>> Michael Trew wrote:
>>>> Some baking can be a bear, bread usually isn't worth it. But I
>>>> only do biscuits homemade. Pretty quick and easy with standard
>>>> pantry ingredients plus milk/butter. I use the recipe from a
>>>> pre-war Better Homes/Gardens cook book.
>>>
>>> LOL! I am the opposite side of you. I make almost all our normal
>>> breads and have since 2001. It's stupid simple with a bread
>>> machine in dough mode. Takes about 10 minutes of your actual time
>>> to do.
>>>
>>
>> Now that I have a stand mixer with dough hook I might try my hand at
>> bread making again. It has been more than 40 years since the last
>> time I made bread. I was raised on home made bread and never have
>> been able to bring myself to rely on grocery store bread. I get all
>> my bread at a good bakery in town, but his breads are $4-6 a loaf.
>
> Most of them cost 45-65cents a 1lb loaf if made at home. It's a case
> of overhead and may not be unfair levels, but it's more fun to make
> your own!
>
I don't think of making bread as "fun".

Jill

On Tue, 20 Apr 2021 20:25:26 -0400, jmcquown >
wrote:

>On 4/19/2021 11:19 PM, cshenk wrote:
>> Dave Smith wrote:
>>
>>> On 2021-04-18 8:08 p.m., cshenk wrote:
>>>> Michael Trew wrote:
>>>>> Some baking can be a bear, bread usually isn't worth it. But I
>>>>> only do biscuits homemade. Pretty quick and easy with standard
>>>>> pantry ingredients plus milk/butter. I use the recipe from a
>>>>> pre-war Better Homes/Gardens cook book.
>>>>
>>>> LOL! I am the opposite side of you. I make almost all our normal
>>>> breads and have since 2001. It's stupid simple with a bread
>>>> machine in dough mode. Takes about 10 minutes of your actual time
>>>> to do.
>>>>
>>>
>>> Now that I have a stand mixer with dough hook I might try my hand at
>>> bread making again. It has been more than 40 years since the last
>>> time I made bread. I was raised on home made bread and never have
>>> been able to bring myself to rely on grocery store bread. I get all
>>> my bread at a good bakery in town, but his breads are $4-6 a loaf.
>>
>> Most of them cost 45-65cents a 1lb loaf if made at home. It's a case
>> of overhead and may not be unfair levels, but it's more fun to make
>> your own!
>>
>I don't think of making bread as "fun".

Shemp's idea of a wild time is to do 21mph in a 20 zone.