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Default Stock-Up Grocery Trip

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 finally found lamb shanks! I also bought some ground lamb. I'll
either use that for Shepherd's pie or maybe "lamburgers" I bought a
flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
Gaspar's Portugese linguica sausage. Gaspar's is a company located in
Massachusetts. I was surprised to find it on the shelf this far south.

I also bought Canadian bacon. Gosh, I haven't had that since I was
about 6 years old! Mom used to buy it sometimes as a splurge when she
made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66). 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
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On Sunday, April 18, 2021 at 10:39:23 AM UTC-4, 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 finally found lamb shanks! I also bought some ground lamb. I'll
> either use that for Shepherd's pie or maybe "lamburgers" I bought a
> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
> thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
> Gaspar's Portugese linguica sausage. Gaspar's is a company located in
> Massachusetts. I was surprised to find it on the shelf this far south.
>
> I also bought Canadian bacon. Gosh, I haven't had that since I was
> about 6 years old! Mom used to buy it sometimes as a splurge when she
> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66).


Gee. That must make you about 10 years older than me. Anyway. to me, lamb means some of that old country stuff - fried veal cutlets.

> 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've noticed that at Micky D's that egg McMuffin is always more expensive than their other breakfast sandwiches.
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On 2021-04-18 10:39 a.m., jmcquown wrote:
> I had to take my cat to the vet last Friday.Â* After dropping her off I
> went to Publix and did a substantial stock-up, mostly for the freezer.
>
> I finally found lamb shanks!Â* I also bought some ground lamb.Â* I'll
> either use that for Shepherd's pie or maybe "lamburgers" Â* I bought a
> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
> thinly sliced veal (for veal scallopini), some chicken thighs.Â* Oh, and
> Gaspar's Portugese linguica sausage.Â* Gaspar's is a company located in
> Massachusetts.Â* I was surprised to find it on the shelf this far south.


I am envious. I love lamb shanks but have not had them for quite a while.
>
> I also bought Canadian bacon.Â* Gosh, I haven't had that since I was
> about 6 years old!Â* Mom used to buy it sometimes as a splurge when she
> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66).Â* I
> bought some English muffins with a mind towards making my own breakfast
> sandwiches to take to work.Â* Toasted English muffin, Canadian bacon
> topped with a slice of cheddar cheese.Â* Sans egg, let's call it the
> McBiddy breakfast sandwich.
>


I wouldn't mind getting some Canadian bacon. I only saw if for sale here
once, about 20 years ago. We tend to take that same cut of pork loin and
brine it to make peameal bacon.


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On 4/18/2021 11:04 AM, Dave Smith wrote:
> On 2021-04-18 10:39 a.m., jmcquown wrote:
>> I had to take my cat to the vet last Friday.Â* After dropping her off I
>> went to Publix and did a substantial stock-up, mostly for the freezer.
>>
>> I finally found lamb shanks!Â* I also bought some ground lamb.Â* I'll
>> either use that for Shepherd's pie or maybe "lamburgers" Â* I bought
>> a flank steak, two pork tenderloins, beef short ribs, chuck-eye
>> steaks, thinly sliced veal (for veal scallopini), some chicken
>> thighs.Â* Oh, and Gaspar's Portugese linguica sausage.Â* Gaspar's is a
>> company located in Massachusetts.Â* I was surprised to find it on the
>> shelf this far south.

>
> I am envious. I love lamb shanks but have not had them for quite a while.
>>

I looked and looked for them before Easter and couldn't find much of
anything in the way of lamb. That was odd.

I also bought fresh stuff. Asparagus (holding steady at $2.99 bunch for
the last year), a bunch of broccoli, yellow squash and brussels sprouts.
Those are not intended for the freezer.

I got some nice cheeses, too. Wedges of Asiago (I love that cheese) and
gruyere, a wedge of brie, sliced mild cheddar for the below mentioned
breakfast sandwiches.

>> I also bought Canadian bacon.Â* Gosh, I haven't had that since I was
>> about 6 years old!Â* Mom used to buy it sometimes as a splurge when she
>> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66).Â* I
>> bought some English muffins with a mind towards making my own
>> breakfast sandwiches to take to work.Â* Toasted English muffin,
>> Canadian bacon topped with a slice of cheddar cheese.Â* Sans egg, let's
>> call it the McBiddy breakfast sandwich.
>>

>
> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
> once, about 20 years ago. We tend to take that same cut of pork loin and
> brine it to make peameal bacon.
>

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

Jill
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On Sun, 18 Apr 2021 10:39:14 -0400, jmcquown >
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 finally found lamb shanks! I also bought some ground lamb. I'll
>either use that for Shepherd's pie or maybe "lamburgers" I bought a
>flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
>thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
>Gaspar's Portugese linguica sausage. Gaspar's is a company located in
>Massachusetts. I was surprised to find it on the shelf this far south.
>
>I also bought Canadian bacon. Gosh, I haven't had that since I was
>about 6 years old! Mom used to buy it sometimes as a splurge when she
>made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66). 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


back in the old days when I could find lamb should blade, I would
stew the bony pieces in tomatoes, onions, green pepper, garlic and soy
sauce until tender then serve with rice. I really enjoyed that, very
tasty.
I think that's all, it's been so long since I have been able to
prepare that.
Janet US


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On 4/18/2021 12:45 PM, US Janet wrote:
> On Sun, 18 Apr 2021 10:39:14 -0400, jmcquown >
> 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 finally found lamb shanks! I also bought some ground lamb. I'll
>> either use that for Shepherd's pie or maybe "lamburgers" I bought a
>> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
>> thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
>> Gaspar's Portugese linguica sausage. Gaspar's is a company located in
>> Massachusetts. I was surprised to find it on the shelf this far south.
>>
>> I also bought Canadian bacon. Gosh, I haven't had that since I was
>> about 6 years old! Mom used to buy it sometimes as a splurge when she
>> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66). 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

>
> back in the old days when I could find lamb should blade, I would
> stew the bony pieces in tomatoes, onions, green pepper, garlic and soy
> sauce until tender then serve with rice. I really enjoyed that, very
> tasty.
> I think that's all, it's been so long since I have been able to
> prepare that.
> Janet US
>

I generally brown the lamb shanks in a deep pot (dutch oven) in a little
corn oil after the diced vegetables (add the garlic last so it doesn't
burn), then deglaze the pan with a splash of wine, put the shanks back
in the pot then add some chicken stock or broth and let it simmer,
covered, until tender (a couple of hours at least.) This shopping trip
I bought pearl onions so I'll add a few of them to the simmering liquid.
S&P, bay leaf and thyme are involved, of course. No soy sauce for me
with lamb, please. I won't be serving it with rice, either. Pearled
barley!

Jill
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On 2021-04-18 1:02 p.m., jmcquown wrote:

> I generally brown the lamb shanks in a deep pot (dutch oven) in a little
> corn oil after the diced vegetables (add the garlic last so it doesn't
> burn), then deglaze the pan with a splash of wine, put the shanks back
> in the pot then add some chicken stock or broth and let it simmer,
> covered, until tender (a couple of hours at least.)Â* This shopping trip
> I bought pearl onions so I'll add a few of them to the simmering liquid.
> S&P, bay leaf and thyme are involved, of course.Â* No soy sauce for me
> with lamb, please.Â* I won't be serving it with rice, either.Â* Pearled
> barley!
>


Barley works great with lamb. On a few occasions I have used the left
over lamb to make Scotch Broth.

I would not rule out rice entirely. My wife used to occasionally make a
rice and barley pilaf. There was onion, mushroom and beef broth in it,
but mushrooms could be omitted and I imagine chicken broth could be used
in place of beef.
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Dave Smith wrote:
> On a few occasions I have used the left over lamb to make Scotch Broth.


Longshanks?
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jmcquown wrote:
> I generally brown the lamb shanks in a deep pot (dutch oven) in a little
> corn oil


Dat is so racist!
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Dave Smith wrote:

> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
> once,




https://superiormeats.ca/product/can...ed-back-bacon/


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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.
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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).
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On 4/18/2021 5:19 PM, 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).
>

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.

Jill
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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
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On 4/18/2021 7:16 PM, 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
>

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


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jmcquown wrote:

> On 4/18/2021 5:19 PM, 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).
> >

> 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.
>
> Jill


Chuckle, sorry. I'm ok with them. I grant screach made are better but
frankly, I wouldn't make time to do that in the morning.
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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).
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On 4/18/2021 10:59 AM, bruce bowser wrote:
> On Sunday, April 18, 2021 at 10:39:23 AM UTC-4, 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 finally found lamb shanks! I also bought some ground lamb. I'll
>> either use that for Shepherd's pie or maybe "lamburgers" I bought a
>> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
>> thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
>> Gaspar's Portugese linguica sausage. Gaspar's is a company located in
>> Massachusetts. I was surprised to find it on the shelf this far south.
>>
>> I also bought Canadian bacon. Gosh, I haven't had that since I was
>> about 6 years old! Mom used to buy it sometimes as a splurge when she
>> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66).

>
> Gee. That must make you about 10 years older than me. Anyway. to me, lamb means some of that old country stuff - fried veal cutlets.
>
>> 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'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.
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jmcquown wrote:

> On 4/18/2021 7:16 PM, 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
> >

> 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


Zero problem with that! Just having fun with a variation we do since
they are 'close'.
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On 4/18/2021 5:19 PM, 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).


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.


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On 4/18/2021 7:50 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 4/18/2021 5:19 PM, 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).
>>>

>> 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.
>>
>> Jill

>
> Chuckle, sorry. I'm ok with them. I grant screach made are better but
> frankly, I wouldn't make time to do that in the morning.
>

Hey, you like what you like. I wouldn't bake those frozen (love 'em)
raw biscuit pucks to take to work, either. English muffins are more
"sturdy" for something like this. I eat at my desk and don't want
crumbs scattering around. As for the Canadian bacon, it's a blast from
the past and happens to fit perfectly on an English muffin.

This isn't something I'm looking to make a bunch of ahead of time to put
in the freezer. Good idea, though.

Jill
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Michael Trew wrote:

> On 4/18/2021 5:19 PM, 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).

>
> 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.
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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.

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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.
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On Sunday, April 18, 2021 at 6:57:43 PM UTC-5, 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.
>

There's an America's Test Kitchen recipe for 'cream biscuits' I want to
try, but just been too darn lazy to make them even though I do have
the heavy cream on hand.


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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.

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.

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.

Jill
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On 4/18/2021 8:03 PM, jmcquown wrote:


>>>>
>>>> Other variations used ham or spam (sliced thin if spam).
>>>>
>>> Funny thing about this is you make homemade sausage then use Hungry
>>> Jack tube biscuits.Â* Those biscuits taste like chemicals to me.
>>> Especially if you buy the ones that have that fake butter in them.
>>>
>>> Jill

>>
>> Chuckle, sorry. I'm ok with them.Â* I grant screach made are better but
>> frankly, I wouldn't make time to do that in the morning.
>>

> Hey, you like what you like. Â* I wouldn't bake those frozen (love 'em)
> raw biscuit pucks to take to work, either.Â* English muffins are more
> "sturdy" for something like this.Â* I eat at my desk and don't want
> crumbs scattering around.Â* As for the Canadian bacon, it's a blast from
> the past and happens to fit perfectly on an English muffin.
>
> This isn't something I'm looking to make a bunch of ahead of time to put
> in the freezer.Â* Good idea, though.
>
> Jill


My daughter bought me an egg cooker from Papered Chef. To make a
sandwich I put an egg in and scramble it, then add cheddar cheese. Put
the top tray and put in cooked sausage, bacon, whatever you want. Nuke
it for 60 to 75 seconds and put it on an English muffin. I toast mine
but you could put it in the cooker to heat if desired.
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On 4/18/2021 8:08 PM, cshenk wrote:
> Michael Trew wrote:
>
>> On 4/18/2021 5:19 PM, 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).

>>
>> 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.
>

I don't eat enough bread to bother baking it, even with a bread machine.
I have to freeze it so it doesn't get moldy before I can use it up.
Frozen sliced bread thaws quickly enough for toast, grilled cheese,
French Toast, sandwiches. I know you enjoy baking but I'll never take
it up again.

Jill
Jill
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On Sunday, April 18, 2021 at 1:57:43 PM UTC-10, 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.


Biscuits are easy. This recipe is even easier and faster. It's tasty and just delectable. Being only 26 years of age, you could probably eat this without harming your system much.

https://photos.app.goo.gl/7FWj4ycfVjFfqwPW6

https://www.thecountrycook.net/butter-dip-biscuits


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On Sunday, April 18, 2021 at 9:26:03 PM UTC-5, dsi1 wrote:
> On Sunday, April 18, 2021 at 1:57:43 PM UTC-10, 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.

> Biscuits are easy. This recipe is even easier and faster. It's tasty and just delectable. Being only 26 years of age, you could probably eat this without harming your system much.
>
> https://photos.app.goo.gl/7FWj4ycfVjFfqwPW6
>
> https://www.thecountrycook.net/butter-dip-biscuits



Watch what people say about others... They will say it about you too! Blessing and cursing can't come from the same fountain!

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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
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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.

--
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On Sunday, April 18, 2021 at 7:37:56 PM UTC-4, wrote:
> On 4/18/2021 7:16 PM, 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
> >

> 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


And bagels seem too sturdy, I know its weird. It seems like the bagel is crushing the egg and bacon/sausage/ham, so your teeth don't have to when you bite into it.
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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)




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On 4/19/2021 4:39 AM, 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.Â* 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.Â* 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.).Â* 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).Â* 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'.Â* (Ophelia, called
>> a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry dough boy is
>> the type).Â* Bake those up and while baking, I'll make 6 of my own
>> homemade sausage patties (second set if making 12).Â* Then halve the
>> biscuits and put cheese on one side.Â* Sausage other side.Â* 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.Â* Mix the eggs up then pour in
>> rings in the sausage grease.Â* When firm, remove ring and flip then add
>> to biscuit.
>>
>> Other variations used ham or spam (sliced thin if spam).

>
> ===
>
> Â*You sure keep yourself busy)
>
>

So do you, kissing Carol's ass.


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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?

Don't you also buy bags of Homo?





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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




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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.

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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.




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