Eggs cooked on a bed of melted cheese (mild cheddar). With seeded
light rye toast.

https://i.postimg.cc/02xny73K/Eggs-C...ver-Cheese.jpg

And some sausage made from old folks.

https://i.postimg.cc/8cGRsVyg/Old-Folks-Sausage.jpg

The cheese was a little tough underneath and hard to cut. Start
with warm eggs so they cook quicker. And I did need to pop on a lid
quickly but timed it just right so the yolks didn't get hazy. I'll
try it a couple more times.

-sw

On Saturday, May 22, 2021 at 3:39:49 PM UTC-5, Sqwertz wrote:
>
> And some sausage made from old folks.
>
> https://i.postimg.cc/8cGRsVyg/Old-Folks-Sausage.jpg
>
> -sw
>
That brand is sold here but I must admit I've never had it. I need to
pick up a one pound roll next week and give it a try.

On Sat, 22 May 2021 19:27:19 -0700 (PDT), "
> wrote:

>On Saturday, May 22, 2021 at 3:39:49 PM UTC-5, Sqwertz wrote:
>>
>> And some sausage made from old folks.
>>
>> https://i.postimg.cc/8cGRsVyg/Old-Folks-Sausage.jpg
>>
>> -sw
>>
>That brand is sold here but I must admit I've never had it. I need to
>pick up a one pound roll next week and give it a try.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On 5/22/2021 10:27 PM, wrote:
> On Saturday, May 22, 2021 at 3:39:49 PM UTC-5, Sqwertz wrote:
>>
>> And some sausage made from old folks.
>>
>> https://i.postimg.cc/8cGRsVyg/Old-Folks-Sausage.jpg
>>
>> -sw
>>
> That brand is sold here but I must admit I've never had it. I need to
> pick up a one pound roll next week and give it a try.

I haven't noticed that brand but I like the name. heheh
I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
"mild" or "hot." I like the "hot" version.

On 5/22/2021 4:39 PM, Sqwertz wrote:
> Eggs cooked on a bed of melted cheese (mild cheddar). With seeded
> light rye toast.
>
> https://i.postimg.cc/02xny73K/Eggs-C...ver-Cheese.jpg

That looks very nice. I like the rye toast with eggs too.

On Sun, 23 May 2021 Gary wrote:
>On 5/22/2021 itsjoannotjoann wrote:
>>>
>> That brand is sold here but I must admit I've never had it. I need to
>> pick up a one pound roll next week and give it a try.
>
>I haven't noticed that brand but I like the name. heheh
>I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>"mild" or "hot." I like the "hot" version.

Takes less time and effort to make up your own than to make the trip
to the store... and you'll know who's in it. Takes less than fifteen
minutes to grind 5 lbs of pork butt, package and clean up. I usually
make up 10-15 pounds... some becomes patties, some bulk for meat
sauce, often I'll grind 4-5 pounds of half pork/half beef for meat
loaf, season the meat prior to grinding... also grind in the onion,
celery, bell pepper, and parsely, saves the knife work... may as well
grind the parsley stems and all. For meat loaf I like to grind in
some raw potato for moistness. I use a large carrot for a pusher and
then grind that in too. Don't grind garlic cloves as they'll stay in
one lump, I'll use dehy garlic instead. Grinds faster if the meat is
sliced into 1" strips... toss with seasoning and a wee bit of olive
oil as lube. Best to work cold (early AM), put the grinder head in
the freezer and refrigerate your bowls and meat strips. Sometimes
instead of meat loaf I'll make meat-a-balles.

On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
> On Sun, 23 May 2021 Gary wrote:
> >On 5/22/2021 itsjoannotjoann wrote:
> >>>
> >> That brand is sold here but I must admit I've never had it. I need to
> >> pick up a one pound roll next week and give it a try.
> >
> >I haven't noticed that brand but I like the name. heheh
> >I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
> >"mild" or "hot." I like the "hot" version.
> Takes less time and effort to make up your own than to make the trip
> to the store...

Takes just a second or three to pull it out of the refrigerator case when
I'm already at the store.

Cindy Hamilton

On 5/23/2021 6:01 AM, Sheldon Martin wrote:
> On Sun, 23 May 2021 Gary wrote:
>> On 5/22/2021 itsjoannotjoann wrote:
>>>>
>>> That brand is sold here but I must admit I've never had it. I need to
>>> pick up a one pound roll next week and give it a try.
>>
>> I haven't noticed that brand but I like the name. heheh
>> I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>> "mild" or "hot." I like the "hot" version.
>
> Takes less time and effort to make up your own than to make the trip
> to the store... and you'll know who's in it. Takes less than fifteen
> minutes to grind 5 lbs of pork butt, package and clean up. I usually
> make up 10-15 pounds... some becomes patties, some bulk for meat
> sauce, often I'll grind 4-5 pounds of half pork/half beef for meat
> loaf, season the meat prior to grinding... also grind in the onion,
> celery, bell pepper, and parsely, saves the knife work... may as well
> grind the parsley stems and all. For meat loaf I like to grind in
> some raw potato for moistness. I use a large carrot for a pusher and
> then grind that in too. Don't grind garlic cloves as they'll stay in
> one lump, I'll use dehy garlic instead. Grinds faster if the meat is
> sliced into 1" strips... toss with seasoning and a wee bit of olive
> oil as lube. Best to work cold (early AM), put the grinder head in
> the freezer and refrigerate your bowls and meat strips. Sometimes
> instead of meat loaf I'll make meat-a-balles.
>


I guess you don't make a trip to the store to buy the meat to grind. Magic?

On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
> On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>> On Sun, 23 May 2021 Gary wrote:
>>> On 5/22/2021 itsjoannotjoann wrote:
>>>>>
>>>> That brand is sold here but I must admit I've never had it. I need to
>>>> pick up a one pound roll next week and give it a try.
>>>
>>> I haven't noticed that brand but I like the name. heheh
>>> I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>>> "mild" or "hot." I like the "hot" version.
>> Takes less time and effort to make up your own than to make the trip
>> to the store...
>
> Takes just a second or three to pull it out of the refrigerator case when
> I'm already at the store.
>
> Cindy Hamilton
>
Exactly. I don't know about you but I have no need to grind enough pork
for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
freezer, I only ever have a couple of pounds of ground anything.

Jill

On Sunday, May 23, 2021 at 9:49:33 AM UTC-4, wrote:
> On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
> > On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
> >> On Sun, 23 May 2021 Gary wrote:
> >>> On 5/22/2021 itsjoannotjoann wrote:
> >>>>>
> >>>> That brand is sold here but I must admit I've never had it. I need to
> >>>> pick up a one pound roll next week and give it a try.
> >>>
> >>> I haven't noticed that brand but I like the name. heheh
> >>> I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
> >>> "mild" or "hot." I like the "hot" version.
> >> Takes less time and effort to make up your own than to make the trip
> >> to the store...
> >
> > Takes just a second or three to pull it out of the refrigerator case when
> > I'm already at the store.
> >
> > Cindy Hamilton
> >
> Exactly. I don't know about you but I have no need to grind enough pork
> for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
> freezer, I only ever have a couple of pounds of ground anything.

I make sure some of that is veggie "imitation sausage".

On Sun, 23 May 2021 07:09:32 -0700 (PDT), bruce bowser
> wrote:

>On Sunday, May 23, 2021 at 9:49:33 AM UTC-4, wrote:
>> On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
>> >
>> > Takes just a second or three to pull it out of the refrigerator case when
>> > I'm already at the store.
>> >
>> > Cindy Hamilton
>> >
>> Exactly. I don't know about you but I have no need to grind enough pork
>> for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
>> freezer, I only ever have a couple of pounds of ground anything.
>
>I make sure some of that is veggie "imitation sausage".

I wonder if Linda McCartney's imitation meat's available in the US.
It's pretty good. To a non meat eater at least.

--
This is a message from the other Dave Smith.

On 5/23/2021 12:36 PM, Dave Smith wrote:
> On Sun, 23 May 2021 07:09:32 -0700 (PDT), bruce bowser
> > wrote:
>
>> On Sunday, May 23, 2021 at 9:49:33 AM UTC-4, wrote:
>>> On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
>>>>
>>>> Takes just a second or three to pull it out of the refrigerator case when
>>>> I'm already at the store.
>>>>
>>>> Cindy Hamilton
>>>>
>>> Exactly. I don't know about you but I have no need to grind enough pork
>>> for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
>>> freezer, I only ever have a couple of pounds of ground anything.
>>
>> I make sure some of that is veggie "imitation sausage".
>
> I wonder if Linda McCartney's imitation meat's available in the US.

Nope.

https://lindamccartneyfoods.co.uk/our-story/

> It's pretty good. To a non meat eater at least.

She's as dead as her meat now.

https://nypost.com/2000/04/11/suicid...-of-lindas-ex/

On Sun, 23 May 2021 13:05:57 -0600, wolfy's new skateboard
> wrote:

>On 5/23/2021 12:36 PM, Dave Smith wrote:
>> On Sun, 23 May 2021 07:09:32 -0700 (PDT), bruce bowser
>> > wrote:
>>
>>> On Sunday, May 23, 2021 at 9:49:33 AM UTC-4, wrote:
>>>> On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
>>>>>
>>>>> Takes just a second or three to pull it out of the refrigerator case when
>>>>> I'm already at the store.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> Exactly. I don't know about you but I have no need to grind enough pork
>>>> for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
>>>> freezer, I only ever have a couple of pounds of ground anything.
>>>
>>> I make sure some of that is veggie "imitation sausage".
>>
>> I wonder if Linda McCartney's imitation meat's available in the US.
>
>Nope.
>
>https://lindamccartneyfoods.co.uk/our-story/
>
>> It's pretty good. To a non meat eater at least.
>
>She's as dead as her meat now.

Does death stop you from eating a Paul Newman pizza?

--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 06:17:57 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>> On Sun, 23 May 2021 Gary wrote:
>> >On 5/22/2021 itsjoannotjoann wrote:
>> >>>
>> >> That brand is sold here but I must admit I've never had it. I need to
>> >> pick up a one pound roll next week and give it a try.
>> >
>> >I haven't noticed that brand but I like the name. heheh
>> >I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>> >"mild" or "hot." I like the "hot" version.
>> Takes less time and effort to make up your own than to make the trip
>> to the store...
>
>Takes just a second or three to pull it out of the refrigerator case when
>I'm already at the store.
>
>Cindy Hamilton

Mystery meat... Peeeuww.

On Sun, 23 May 2021 06:30:33 -0700, Taxed and Spent
> wrote:

>On 5/23/2021 6:01 AM, Sheldon Martin wrote:
>> On Sun, 23 May 2021 Gary wrote:
>>> On 5/22/2021 itsjoannotjoann wrote:
>>>>>
>>>> That brand is sold here but I must admit I've never had it. I need to
>>>> pick up a one pound roll next week and give it a try.
>>>
>>> I haven't noticed that brand but I like the name. heheh
>>> I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>>> "mild" or "hot." I like the "hot" version.
>>
>> Takes less time and effort to make up your own than to make the trip
>> to the store... and you'll know who's in it. Takes less than fifteen
>> minutes to grind 5 lbs of pork butt, package and clean up. I usually
>> make up 10-15 pounds... some becomes patties, some bulk for meat
>> sauce, often I'll grind 4-5 pounds of half pork/half beef for meat
>> loaf, season the meat prior to grinding... also grind in the onion,
>> celery, bell pepper, and parsely, saves the knife work... may as well
>> grind the parsley stems and all. For meat loaf I like to grind in
>> some raw potato for moistness. I use a large carrot for a pusher and
>> then grind that in too. Don't grind garlic cloves as they'll stay in
>> one lump, I'll use dehy garlic instead. Grinds faster if the meat is
>> sliced into 1" strips... toss with seasoning and a wee bit of olive
>> oil as lube. Best to work cold (early AM), put the grinder head in
>> the freezer and refrigerate your bowls and meat strips. Sometimes
>> instead of meat loaf I'll make meat-a-balles.
>
>I guess you don't make a trip to the store to buy the meat to grind. Magic?

I'm already there to buy other grocerys... the Crystal Palace store is
right next door... and the butcher blond knows to treat me right.
Yoose don't mind eating shit. Magic!

On 5/23/2021 1:09 PM, Dave Smith wrote:
> On Sun, 23 May 2021 13:05:57 -0600, wolfy's new skateboard
> > wrote:
>
>> On 5/23/2021 12:36 PM, Dave Smith wrote:
>>> On Sun, 23 May 2021 07:09:32 -0700 (PDT), bruce bowser
>>> > wrote:
>>>
>>>> On Sunday, May 23, 2021 at 9:49:33 AM UTC-4, wrote:
>>>>> On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
>>>>>>
>>>>>> Takes just a second or three to pull it out of the refrigerator case when
>>>>>> I'm already at the store.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> Exactly. I don't know about you but I have no need to grind enough pork
>>>>> for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
>>>>> freezer, I only ever have a couple of pounds of ground anything.
>>>>
>>>> I make sure some of that is veggie "imitation sausage".
>>>
>>> I wonder if Linda McCartney's imitation meat's available in the US.
>>
>> Nope.
>>
>> https://lindamccartneyfoods.co.uk/our-story/
>>
>>> It's pretty good. To a non meat eater at least.
>>
>> She's as dead as her meat now.
>
> Does death stop you from eating a Paul Newman pizza?
>
It was a flip comment.

I do drink his lemonade now and again.

I also eat KFC occasionally and that old bird is long gone...

;-)))

On Sun, 23 May 2021 14:08:29 -0600, wolfy's new skateboard
> wrote:

>On 5/23/2021 1:09 PM, Dave Smith wrote:
>> On Sun, 23 May 2021 13:05:57 -0600, wolfy's new skateboard
>> > wrote:
>>
>>> On 5/23/2021 12:36 PM, Dave Smith wrote:
>>>>
>>>> I wonder if Linda McCartney's imitation meat's available in the US.
>>>
>>> Nope.
>>>
>>> https://lindamccartneyfoods.co.uk/our-story/
>>>
>>>> It's pretty good. To a non meat eater at least.
>>>
>>> She's as dead as her meat now.
>>
>> Does death stop you from eating a Paul Newman pizza?
>>
>It was a flip comment.
>
>I do drink his lemonade now and again.
>
>I also eat KFC occasionally and that old bird is long gone...
>
>;-)))

And who was McDonald? Probably not the guy from the farm.

--
This is a message from the other Dave Smith.

On 5/23/2021 2:21 PM, Dave Smith wrote:
> On Sun, 23 May 2021 14:08:29 -0600, wolfy's new skateboard
> > wrote:
>
>> On 5/23/2021 1:09 PM, Dave Smith wrote:
>>> On Sun, 23 May 2021 13:05:57 -0600, wolfy's new skateboard
>>> > wrote:
>>>
>>>> On 5/23/2021 12:36 PM, Dave Smith wrote:
>>>>>
>>>>> I wonder if Linda McCartney's imitation meat's available in the US.
>>>>
>>>> Nope.
>>>>
>>>> https://lindamccartneyfoods.co.uk/our-story/
>>>>
>>>>> It's pretty good. To a non meat eater at least.
>>>>
>>>> She's as dead as her meat now.
>>>
>>> Does death stop you from eating a Paul Newman pizza?
>>>
>> It was a flip comment.
>>
>> I do drink his lemonade now and again.
>>
>> I also eat KFC occasionally and that old bird is long gone...
>>
>> ;-)))
>
> And who was McDonald? Probably not the guy from the farm.
>

Right you are!

https://en.wikipedia.org/wiki/Richar...urice_McDonald

"The McDonald brothers €“ Richard James (February 2, 1909 €“ July 14,
1998) and Maurice James (November 26, 1902 €“ December 11, 1971) €“ were
American entrepreneurs who founded the fast food company McDonald's.
They opened the original McDonald's restaurant in San Bernardino,
California in 1940, where they created the Speedee Service System to
produce their meals, a method that would become the standard for fast
food. After partnering with Ray Kroc in 1954, they continued to run the
company until they were bought out by Kroc in 1961."


Now the real sleuthing must start - just WHO was the Burger King?!?!?

Bonus round - solve for Burger Chef.

Have at.

On Sun, 23 May 2021 14:25:35 -0600, wolfy's new skateboard
> wrote:

>On 5/23/2021 2:21 PM, Dave Smith wrote:

>> And who was McDonald? Probably not the guy from the farm.
>>
>Right you are!
>
>https://en.wikipedia.org/wiki/Richar...urice_McDonald
>
>"The McDonald brothers €“ Richard James (February 2, 1909 €“ July 14,
>1998) and Maurice James (November 26, 1902 €“ December 11, 1971) €“ were
>American entrepreneurs who founded the fast food company McDonald's.
>They opened the original McDonald's restaurant in San Bernardino,
>California in 1940, where they created the Speedee Service System to
>produce their meals, a method that would become the standard for fast
>food. After partnering with Ray Kroc in 1954, they continued to run the
>company until they were bought out by Kroc in 1961."
>
>
>Now the real sleuthing must start - just WHO was the Burger King?!?!?
>
>Bonus round - solve for Burger Chef.
>
>Have at.

Well, it wasn't a person. Wikipedia speaks of "the founders and
owners, Keith J. Cramer and his step father Matthew Burns".

On 5/23/2021 2:32 PM, Dave Smith wrote:
> On Sun, 23 May 2021 14:25:35 -0600, wolfy's new skateboard
> > wrote:
>
>> On 5/23/2021 2:21 PM, Dave Smith wrote:
>
>>> And who was McDonald? Probably not the guy from the farm.
>>>
>> Right you are!
>>
>> https://en.wikipedia.org/wiki/Richar...urice_McDonald
>>
>> "The McDonald brothers €“ Richard James (February 2, 1909 €“ July 14,
>> 1998) and Maurice James (November 26, 1902 €“ December 11, 1971) €“ were
>> American entrepreneurs who founded the fast food company McDonald's.
>> They opened the original McDonald's restaurant in San Bernardino,
>> California in 1940, where they created the Speedee Service System to
>> produce their meals, a method that would become the standard for fast
>> food. After partnering with Ray Kroc in 1954, they continued to run the
>> company until they were bought out by Kroc in 1961."
>>
>>
>> Now the real sleuthing must start - just WHO was the Burger King?!?!?
>>
>> Bonus round - solve for Burger Chef.
>>
>> Have at.
>
> Well, it wasn't a person. Wikipedia speaks of "the founders and
> owners, Keith J. Cramer and his step father Matthew Burns".
>

Yabutt...

" In 1954, Frank and Donald Thomas patented the flame broiler in their
parent company General Equipment Corporation and started their own
restaurant in Indianapolis, Indiana. In 1957, they opened their first
Burger Chef.


A Burger Chef restaurant pictured in the mid-1960s
Burger Chef spread across the United States, following a strategy of
opening outlets in smaller towns.[2] By 1972 its number of locations
(1,200) was surpassed only by McDonald's (1,600).[3] They offered a
double burger, called the Big Shef, and later the quarter-pound
hamburger, Super Shef.


In 1982, General Foods sold Burger Chef to the Canadian company Imasco,
which also owned Hardee's, for $44 million.[6] Imasco converted many
locations to Hardee's restaurants and let franchises and locations near
existing Hardee's locations convert to other brands. Remaining
restaurants that did not convert to Hardee's or new names and branding
simply closed."

So BK done STOLE flame broiled they did, lol.

" its two Miami-based franchisees David Edgerton and James McLamore
purchased the company and renamed it "Burger King". Over the next
half-century, the company changed hands four times, with its third set
of owners, a partnership of TPG Capital, Bain Capital, and Goldman Sachs
Capital Partners, taking it public in 2002. In late-2010, 3G Capital of
Brazil acquired a majority stake in the company, in a deal valued at
US$3.26 billion. The new owners promptly initiated a restructuring of
the company to reverse its fortunes. 3G, along with partner Berkshire
Hathaway, eventually merged the company with the Canadian-based doughnut
chain Tim Hortons, under the auspices of a new Canadian-based parent
company named Restaurant Brands International."

And you Canucks stole ALL our flame-broiled burgers.

Not nice!

On Sunday, May 23, 2021 at 3:23:07 PM UTC-4, Sheldon wrote:
> On Sun, 23 May 2021 06:17:57 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
> >> On Sun, 23 May 2021 Gary wrote:
> >> >On 5/22/2021 itsjoannotjoann wrote:
> >> >>>
> >> >> That brand is sold here but I must admit I've never had it. I need to
> >> >> pick up a one pound roll next week and give it a try.
> >> >
> >> >I haven't noticed that brand but I like the name. heheh
> >> >I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
> >> >"mild" or "hot." I like the "hot" version.
> >> Takes less time and effort to make up your own than to make the trip
> >> to the store...
> >
> >Takes just a second or three to pull it out of the refrigerator case when
> >I'm already at the store.
> >
> >Cindy Hamilton
> Mystery meat... Peeeuww.

You're afraid of your food. I'm not.

Cindy Hamilton

On Sunday, May 23, 2021 at 5:21:26 AM UTC-5, Gary wrote:
>
> On 5/22/2021 10:27 PM, wrote:
>
> > On Saturday, May 22, 2021 at 3:39:49 PM UTC-5, Sqwertz wrote:
> >>
> >> And some sausage made from old folks.
> >>
> >> https://i.postimg.cc/8cGRsVyg/Old-Folks-Sausage.jpg
> >>
> >> -sw
> >>
> > That brand is sold here but I must admit I've never had it. I need to
> > pick up a one pound roll next week and give it a try.
> >
> I haven't noticed that brand but I like the name. heheh
> I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
> "mild" or "hot." I like the "hot" version.
>
I haven't seen that brand here, but it may be just because I haven't really
paid any attention as I always buy Tennessee Pride. But I will look this
Wednesday when I shop. Tomorrow I have a return for Walmart and if
I remember I'll peruse their sausage case.

On Sunday, May 23, 2021 at 8:18:01 AM UTC-5, Cindy Hamilton wrote:
>
> On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>
> > Takes less time and effort to make up your own than to make the trip
> > to the store...
> >
> Takes just a second or three to pull it out of the refrigerator case when
> I'm already at the store.
>
> Cindy Hamilton
>
Another time saver is to fry up the whole pound when you're in the kitchen
rattling pots and pans. Put it in a covered bowl, store in the 'frig and pull out
however many patties you want to consume. The time saving comes in not
only not having fry just one or two patties whenever you want to eat seasoned
piggy, but only one clean up when the whole pound is fried.

On Sun, 23 May 2021 06:17:57 -0700 (PDT), Cindy Hamilton wrote:

> On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>> On Sun, 23 May 2021 Gary wrote:
>>>On 5/22/2021 itsjoannotjoann wrote:
>>>>>
>>>> That brand is sold here but I must admit I've never had it. I need to
>>>> pick up a one pound roll next week and give it a try.
>>>
>>>I haven't noticed that brand but I like the name. heheh
>>>I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>>>"mild" or "hot." I like the "hot" version.
>> Takes less time and effort to make up your own than to make the trip
>> to the store...
>
> Takes just a second or three to pull it out of the refrigerator case when
> I'm already at the store.

Then you have to buy all the spices and flavorings - and worse - get
them all right. Katz hasn't ever made a breakfast sausage.

-sw

On Sun, 23 May 2021 18:25:05 -0500, Sqwertz >
wrote:

>On Sun, 23 May 2021 06:17:57 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>>> On Sun, 23 May 2021 Gary wrote:
>>>>
>>>>I haven't noticed that brand but I like the name. heheh
>>>>I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>>>>"mild" or "hot." I like the "hot" version.
>>> Takes less time and effort to make up your own than to make the trip
>>> to the store...
>>
>> Takes just a second or three to pull it out of the refrigerator case when
>> I'm already at the store.
>
>Then you have to buy all the spices and flavorings - and worse - get
>them all right. Katz hasn't ever made a breakfast sausage.

I wonder if breakfast sausages are made of specific breakfast animals.

--
This is a message from the other Dave Smith.

On 5/23/2021 5:26 PM, wrote:
> On Sunday, May 23, 2021 at 8:18:01 AM UTC-5, Cindy Hamilton wrote:
>>
>> On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>>
>>> Takes less time and effort to make up your own than to make the trip
>>> to the store...
>>>
>> Takes just a second or three to pull it out of the refrigerator case when
>> I'm already at the store.
>>
>> Cindy Hamilton
>>
> Another time saver is to fry up the whole pound when you're in the kitchen
> rattling pots and pans. Put it in a covered bowl, store in the 'frig and pull out
> however many patties you want to consume. The time saving comes in not
> only not having fry just one or two patties whenever you want to eat seasoned
> piggy, but only one clean up when the whole pound is fried.
>

I do similar. I buy the 2 lb chub of Jimmy Dean for $6.99. It has
markings to cut slices evenly. I cut 7 and freeze the rest for two more
batches.

I chill it in the freezer a half house for easier slicing and even cut
partly through the whole thing making it easier for when I take it out
of the freezer.

On 5/22/21 1:39 PM, Sqwertz wrote:
> Eggs cooked on a bed of melted cheese (mild cheddar). With seeded
> light rye toast.
>
> https://i.postimg.cc/02xny73K/Eggs-C...ver-Cheese.jpg
>
> And some sausage made from old folks.
>
> https://i.postimg.cc/8cGRsVyg/Old-Folks-Sausage.jpg
>
> The cheese was a little tough underneath and hard to cut. Start
> with warm eggs so they cook quicker. And I did need to pop on a lid
> quickly but timed it just right so the yolks didn't get hazy. I'll
> try it a couple more times.
>
> -sw
>
Lidias Kitchen (PBS) just showed a recipe for a stuffed frico

https://lidiasitaly.com/?s=frico

On Sunday, May 23, 2021 at 6:29:54 PM UTC-5, Ed Pawlowski wrote:
>
> On 5/23/2021 5:26 PM, wrote:
> >
> > Another time saver is to fry up the whole pound when you're in the kitchen
> > rattling pots and pans. Put it in a covered bowl, store in the 'frig and pull out
> > however many patties you want to consume. The time saving comes in not
> > only not having fry just one or two patties whenever you want to eat seasoned
> > piggy, but only one clean up when the whole pound is fried.
> >
> I do similar. I buy the 2 lb chub of Jimmy Dean for $6.99. It has
> markings to cut slices evenly. I cut 7 and freeze the rest for two more
> batches.
>
> I chill it in the freezer a half house for easier slicing and even cut
> partly through the whole thing making it easier for when I take it out
> of the freezer.
>
I always chill mine in the freezer too! It truly does make slicing the patties
so much easier.

On Sun, 23 May 2021 17:33:10 -0700 (PDT), "
> wrote:

>On Sunday, May 23, 2021 at 6:29:54 PM UTC-5, Ed Pawlowski wrote:
>>
>> On 5/23/2021 5:26 PM, wrote:
>> >
>> > Another time saver is to fry up the whole pound when you're in the kitchen
>> > rattling pots and pans. Put it in a covered bowl, store in the 'frig and pull out
>> > however many patties you want to consume. The time saving comes in not
>> > only not having fry just one or two patties whenever you want to eat seasoned
>> > piggy, but only one clean up when the whole pound is fried.
>> >
>> I do similar. I buy the 2 lb chub of Jimmy Dean for $6.99. It has
>> markings to cut slices evenly. I cut 7 and freeze the rest for two more
>> batches.
>>
>> I chill it in the freezer a half house for easier slicing and even cut
>> partly through the whole thing making it easier for when I take it out
>> of the freezer.
>>
>I always chill mine in the freezer too! It truly does make slicing the patties
>so much easier.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 16:36:47 -0700, ZZyXX
> wrote:

>On 5/22/21 1:39 PM, Sqwertz wrote:
>> Eggs cooked on a bed of melted cheese (mild cheddar). With seeded
>> light rye toast.
>>
>> https://i.postimg.cc/02xny73K/Eggs-C...ver-Cheese.jpg
>>
>> And some sausage made from old folks.
>>
>> https://i.postimg.cc/8cGRsVyg/Old-Folks-Sausage.jpg
>>
>> The cheese was a little tough underneath and hard to cut. Start
>> with warm eggs so they cook quicker. And I did need to pop on a lid
>> quickly but timed it just right so the yolks didn't get hazy. I'll
>> try it a couple more times.
>>
>> -sw
>>
>Lidias Kitchen (PBS) just showed a recipe for a stuffed frico
>
>https://lidiasitaly.com/?s=frico
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 19:29:49 -0400, Ed Pawlowski > wrote:

>On 5/23/2021 5:26 PM, wrote:
>> On Sunday, May 23, 2021 at 8:18:01 AM UTC-5, Cindy Hamilton wrote:
>>>
>>> On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>>>
>>>> Takes less time and effort to make up your own than to make the trip
>>>> to the store...
>>>>
>>> Takes just a second or three to pull it out of the refrigerator case when
>>> I'm already at the store.
>>>
>>> Cindy Hamilton
>>>
>> Another time saver is to fry up the whole pound when you're in the kitchen
>> rattling pots and pans. Put it in a covered bowl, store in the 'frig and pull out
>> however many patties you want to consume. The time saving comes in not
>> only not having fry just one or two patties whenever you want to eat seasoned
>> piggy, but only one clean up when the whole pound is fried.
>>
>
>I do similar. I buy the 2 lb chub of Jimmy Dean for $6.99. It has
>markings to cut slices evenly. I cut 7 and freeze the rest for two more
>batches.
>
>I chill it in the freezer a half house for easier slicing and even cut
>partly through the whole thing making it easier for when I take it out
>of the freezer.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 19:28:24 -0400, Dave Smith
> wrote:

>On Sun, 23 May 2021 18:25:05 -0500, Sqwertz >
>wrote:
>
>>On Sun, 23 May 2021 06:17:57 -0700 (PDT), Cindy Hamilton wrote:
>>
>>> On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>>>> On Sun, 23 May 2021 Gary wrote:
>>>>>
>>>>>I haven't noticed that brand but I like the name. heheh
>>>>>I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>>>>>"mild" or "hot." I like the "hot" version.
>>>> Takes less time and effort to make up your own than to make the trip
>>>> to the store...
>>>
>>> Takes just a second or three to pull it out of the refrigerator case when
>>> I'm already at the store.
>>
>>Then you have to buy all the spices and flavorings - and worse - get
>>them all right. Katz hasn't ever made a breakfast sausage.
>
>I wonder if breakfast sausages are made of specific breakfast animals.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 14:26:50 -0700 (PDT), "
> wrote:

>On Sunday, May 23, 2021 at 8:18:01 AM UTC-5, Cindy Hamilton wrote:
>>
>> On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>>
>> > Takes less time and effort to make up your own than to make the trip
>> > to the store...
>> >
>> Takes just a second or three to pull it out of the refrigerator case when
>> I'm already at the store.
>>
>> Cindy Hamilton
>>
>Another time saver is to fry up the whole pound when you're in the kitchen
>rattling pots and pans. Put it in a covered bowl, store in the 'frig and pull out
>however many patties you want to consume. The time saving comes in not
>only not having fry just one or two patties whenever you want to eat seasoned
>piggy, but only one clean up when the whole pound is fried.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sun, 23 May 2021 13:05:57 -0600, wolfy's new skateboard
> wrote:

>On 5/23/2021 12:36 PM, Dave Smith wrote:
>> On Sun, 23 May 2021 07:09:32 -0700 (PDT), bruce bowser
>> > wrote:
>>
>>> On Sunday, May 23, 2021 at 9:49:33 AM UTC-4, wrote:
>>>> On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
>>>>>
>>>>> Takes just a second or three to pull it out of the refrigerator case when
>>>>> I'm already at the store.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> Exactly. I don't know about you but I have no need to grind enough pork
>>>> for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
>>>> freezer, I only ever have a couple of pounds of ground anything.
>>>
>>> I make sure some of that is veggie "imitation sausage".
>>
>> I wonder if Linda McCartney's imitation meat's available in the US.
>
>Nope.
>
>https://lindamccartneyfoods.co.uk/our-story/
>
>> It's pretty good. To a non meat eater at least.
>
>She's as dead as her meat now.
>
>https://nypost.com/2000/04/11/suicid...-of-lindas-ex/
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 16:21:32 -0400, Dave Smith
> wrote:

>On Sun, 23 May 2021 14:08:29 -0600, wolfy's new skateboard
> wrote:
>
>>On 5/23/2021 1:09 PM, Dave Smith wrote:
>>> On Sun, 23 May 2021 13:05:57 -0600, wolfy's new skateboard
>>> > wrote:
>>>
>>>> On 5/23/2021 12:36 PM, Dave Smith wrote:
>>>>>
>>>>> I wonder if Linda McCartney's imitation meat's available in the US.
>>>>
>>>> Nope.
>>>>
>>>> https://lindamccartneyfoods.co.uk/our-story/
>>>>
>>>>> It's pretty good. To a non meat eater at least.
>>>>
>>>> She's as dead as her meat now.
>>>
>>> Does death stop you from eating a Paul Newman pizza?
>>>
>>It was a flip comment.
>>
>>I do drink his lemonade now and again.
>>
>>I also eat KFC occasionally and that old bird is long gone...
>>
>>;-)))
>
>And who was McDonald? Probably not the guy from the farm.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 13:38:33 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, May 23, 2021 at 3:23:07 PM UTC-4, Sheldon wrote:
>> On Sun, 23 May 2021 06:17:57 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, May 23, 2021 at 9:01:30 AM UTC-4, Sheldon wrote:
>> >> On Sun, 23 May 2021 Gary wrote:
>> >> >On 5/22/2021 itsjoannotjoann wrote:
>> >> >>>
>> >> >> That brand is sold here but I must admit I've never had it. I need to
>> >> >> pick up a one pound roll next week and give it a try.
>> >> >
>> >> >I haven't noticed that brand but I like the name. heheh
>> >> >I buy Carolina brand. Comes in 1 pound rolls of ground sausage, either
>> >> >"mild" or "hot." I like the "hot" version.
>> >> Takes less time and effort to make up your own than to make the trip
>> >> to the store...
>> >
>> >Takes just a second or three to pull it out of the refrigerator case when
>> >I'm already at the store.
>> >
>> >Cindy Hamilton
>> Mystery meat... Peeeuww.
>
>You're afraid of your food. I'm not.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 14:36:50 -0600, wolfy's new skateboard
> wrote:

>On 5/23/2021 2:32 PM, Dave Smith wrote:
>> On Sun, 23 May 2021 14:25:35 -0600, wolfy's new skateboard
>> > wrote:
>>
>>> On 5/23/2021 2:21 PM, Dave Smith wrote:
>>
>>>> And who was McDonald? Probably not the guy from the farm.
>>>>
>>> Right you are!
>>>
>>> https://en.wikipedia.org/wiki/Richar...urice_McDonald
>>>
>>> "The McDonald brothers – Richard James (February 2, 1909 – July 14,
>>> 1998) and Maurice James (November 26, 1902 – December 11, 1971) – were
>>> American entrepreneurs who founded the fast food company McDonald's.
>>> They opened the original McDonald's restaurant in San Bernardino,
>>> California in 1940, where they created the Speedee Service System to
>>> produce their meals, a method that would become the standard for fast
>>> food. After partnering with Ray Kroc in 1954, they continued to run the
>>> company until they were bought out by Kroc in 1961."
>>>
>>>
>>> Now the real sleuthing must start - just WHO was the Burger King?!?!?
>>>
>>> Bonus round - solve for Burger Chef.
>>>
>>> Have at.
>>
>> Well, it wasn't a person. Wikipedia speaks of "the founders and
>> owners, Keith J. Cramer and his step father Matthew Burns".
>>
>
>Yabutt...
>
>" In 1954, Frank and Donald Thomas patented the flame broiler in their
>parent company General Equipment Corporation and started their own
>restaurant in Indianapolis, Indiana. In 1957, they opened their first
>Burger Chef.
>
>
>A Burger Chef restaurant pictured in the mid-1960s
>Burger Chef spread across the United States, following a strategy of
>opening outlets in smaller towns.[2] By 1972 its number of locations
>(1,200) was surpassed only by McDonald's (1,600).[3] They offered a
>double burger, called the Big Shef, and later the quarter-pound
>hamburger, Super Shef.
>
>
>In 1982, General Foods sold Burger Chef to the Canadian company Imasco,
>which also owned Hardee's, for $44 million.[6] Imasco converted many
>locations to Hardee's restaurants and let franchises and locations near
>existing Hardee's locations convert to other brands. Remaining
>restaurants that did not convert to Hardee's or new names and branding
>simply closed."
>
>So BK done STOLE flame broiled they did, lol.
>
>" its two Miami-based franchisees David Edgerton and James McLamore
>purchased the company and renamed it "Burger King". Over the next
>half-century, the company changed hands four times, with its third set
>of owners, a partnership of TPG Capital, Bain Capital, and Goldman Sachs
>Capital Partners, taking it public in 2002. In late-2010, 3G Capital of
>Brazil acquired a majority stake in the company, in a deal valued at
>US$3.26 billion. The new owners promptly initiated a restructuring of
>the company to reverse its fortunes. 3G, along with partner Berkshire
>Hathaway, eventually merged the company with the Canadian-based doughnut
>chain Tim Hortons, under the auspices of a new Canadian-based parent
>company named Restaurant Brands International."
>
>And you Canucks stole ALL our flame-broiled burgers.
>
>Not nice!
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 16:32:43 -0400, Dave Smith
> wrote:

>On Sun, 23 May 2021 14:25:35 -0600, wolfy's new skateboard
> wrote:
>
>>On 5/23/2021 2:21 PM, Dave Smith wrote:
>
>>> And who was McDonald? Probably not the guy from the farm.
>>>
>>Right you are!
>>
>>https://en.wikipedia.org/wiki/Richar...urice_McDonald
>>
>>"The McDonald brothers – Richard James (February 2, 1909 – July 14,
>>1998) and Maurice James (November 26, 1902 – December 11, 1971) – were
>>American entrepreneurs who founded the fast food company McDonald's.
>>They opened the original McDonald's restaurant in San Bernardino,
>>California in 1940, where they created the Speedee Service System to
>>produce their meals, a method that would become the standard for fast
>>food. After partnering with Ray Kroc in 1954, they continued to run the
>>company until they were bought out by Kroc in 1961."
>>
>>
>>Now the real sleuthing must start - just WHO was the Burger King?!?!?
>>
>>Bonus round - solve for Burger Chef.
>>
>>Have at.
>
>Well, it wasn't a person. Wikipedia speaks of "the founders and
>owners, Keith J. Cramer and his step father Matthew Burns".
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 14:36:18 -0400, Dave Smith
> wrote:

>On Sun, 23 May 2021 07:09:32 -0700 (PDT), bruce bowser
> wrote:
>
>>On Sunday, May 23, 2021 at 9:49:33 AM UTC-4, wrote:
>>> On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
>>> >
>>> > Takes just a second or three to pull it out of the refrigerator case when
>>> > I'm already at the store.
>>> >
>>> > Cindy Hamilton
>>> >
>>> Exactly. I don't know about you but I have no need to grind enough pork
>>> for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
>>> freezer, I only ever have a couple of pounds of ground anything.
>>
>>I make sure some of that is veggie "imitation sausage".
>
>I wonder if Linda McCartney's imitation meat's available in the US.
>It's pretty good. To a non meat eater at least.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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On Sun, 23 May 2021 15:09:25 -0400, Dave Smith
> wrote:

>On Sun, 23 May 2021 13:05:57 -0600, wolfy's new skateboard
> wrote:
>
>>On 5/23/2021 12:36 PM, Dave Smith wrote:
>>> On Sun, 23 May 2021 07:09:32 -0700 (PDT), bruce bowser
>>> > wrote:
>>>
>>>> On Sunday, May 23, 2021 at 9:49:33 AM UTC-4, wrote:
>>>>> On 5/23/2021 9:17 AM, Cindy Hamilton wrote:
>>>>>>
>>>>>> Takes just a second or three to pull it out of the refrigerator case when
>>>>>> I'm already at the store.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> Exactly. I don't know about you but I have no need to grind enough pork
>>>>> for 10-15 pounds of sausage, either. Of all the meat in my stand-alone
>>>>> freezer, I only ever have a couple of pounds of ground anything.
>>>>
>>>> I make sure some of that is veggie "imitation sausage".
>>>
>>> I wonder if Linda McCartney's imitation meat's available in the US.
>>
>>Nope.
>>
>>https://lindamccartneyfoods.co.uk/our-story/
>>
>>> It's pretty good. To a non meat eater at least.
>>
>>She's as dead as her meat now.
>
>Does death stop you from eating a Paul Newman pizza?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
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