Lunch/Brunch Today

[Michael Trew]

Homemade biscuits and scrambled eggs with cut up Vienna sausages. The
sausages have plenty of salt, so just a bit of Mrs. Dash on the eggs. I
know that the sausages won't appeal to everyone of course, but the
biscuits came out wonderful. Instead of following a recipe I just threw
together some sifted flour/salt/baking powder, cut in butter, milk, and
rolled/stamped them out. I used more butter than I normally did, and
they came out very light and flaky.

https://postimg.cc/QVtFzxwB

[Kumbax]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Lumbax]

Michael Trew wrote:
> Homemade biscuits and scrambled eggs with cut up Vienna sausages.  The
> sausages have plenty of salt, so just a bit of Mrs. Dash on the eggs.  I
> know that the sausa

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))ges

won't appeal to everyone of course, but the
> biscuits came out wonderful.  Instead of following a recipe I just threw
> together some sifted flour/salt/baking powder, cut in butter, milk, and
> rolled/stamped them out.  I used more butter than I normally did, and
> they came out very light and flaky.
>
> https://postimg.cc/QVtFzxwB

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))

[Mumbax]

Michael Trew wrote:
> Homemade biscuits and scrambled eggs with cut up Vienna sausages.  The
> sausages have plenty of salt, so just a bit of Mrs. Dash on the eggs.  I

> know that the sausages wGhe?? Uhm, I dont ghet it?!?on't appeal to everyone of course, but the

> biscuits came out wonderful.  Instead of following a recipe I just threw
> together some sifted flour/salt/baking powder, cut in butter, milk, and
> rolled/stamped them out.  I used more butter than I normally did, and
> they came out very light and flaky.
>
> https://postimg.cc/QVtFzxwB

Ghe?? Uhm, I dont ghet it?!?

[itsjoan...@webtv.net]

It was buttered cream biscuits here split open and then doused with
honey. Coffee accompanied my breakfast.

[Numbax]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))

[Sqwertz]

On Sun, 20 Feb 2022 15:01:44 -0500, Michael Trew wrote:

> Homemade biscuits and scrambled eggs with cut up Vienna sausages.

Homemade biscuits but Vienna snausages?

> https://postimg.cc/QVtFzxwB

I think you need a new knife is those are cut up snausages. Looks
more like the dog ralphed them up.

-sw

[Numbax]

[dsi1]

I typically don't comment on people's photos but your picture has an optical illusion: it appears to be spilling off the plate. I'd eat one of those biscuits. :)

[Sumbax]

On Sun, 20 Feb 2022 19:34:52 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Sunday, February 20, 2022 at 10:01:51 AM UTC-10, Michael Trew wrote:
>> Homemade biscuits and scrambled eggs with cut up Vienna sausages. The
>> sausages have plenty of salt, so just a bit of Mrs. Dash on the eggs. I
>> know that the sausages won't appeal to everyone of course, but the
>> biscuits came out wonderful. Instead of following a recipe I just threw
>> together some sifted flour/salt/baking powder, cut in butter, milk, and
>> rolled/stamped them out. I used more butter than I normally did, and
>> they came out very light and flaky.
>>
>> https://postimg.cc/QVtFzxwB
>
>I typically don't comment on people's photos

Why not? That attitude defeats the purpose of posting the photos,
including your own.

> but your picture has an optical illusion: it appears to be spilling off the plate.

Can't you tell? The picture was clearly taken during an earthquake.

[dsi1]

People can post links to photos. I look at most of them. I avoid giving my opinion on other people photos and giving my opinion on the opinion of others. What's the problem? My purpose here is not to give my unsolicited opinion on photos or other people. That's the breaks.

[Sumbax]

On Sun, 20 Feb 2022 22:42:27 -0800 (PST), dsi1

Nobody's forcing you, but when people post links to photos here, they
clearly don't mind civilised comments on them. Would you prefer to get
no reaction at all when you post a link to a photo?

[dsi1]

What I prefer is not real important in the scheme of things. That's just vanity talking. You should be aware that I clearly don't care about what posters don't mind. Nobody here does.

[Sumbax]

On Mon, 21 Feb 2022 01:34:02 -0800 (PST), dsi1

It was such a simple, innocent question:

[Gary]

I'm sure all that was good being fresh made but maybe a bad picture?
That plate looks too dry. Scrambled eggs look about 30 seconds
overcooked and even the biscuits seem too dry.

Maybe some sausage gravy would have helped this plate? :o

[Cindy Hamilton]

On 2022-02-21, Gary <g.ma...@att.net> wrote:
>
> That plate looks too dry. Scrambled eggs look about 30 seconds
> overcooked and even the biscuits seem too dry.

Everybody likes their eggs differently. They looked fine to me.
Hard to say with the biscuits. I haven't seen a biscuit in person
in several years. What I noticed is that they seem properly flaky.

> Maybe some sausage gravy would have helped this plate? :o

Or Vienna sausage gravy, since that was the meat he prepared?

--
Cindy Hamilton

[odlayo]

I’ll post this screenshot without comment except to say this was the ad PostImage thought was appropriate to pair with that breakfast photo.

Breakfast Ad
https://i.postimg.cc/tC6Lds4J/hills.jpg

[dsi1]

I think some gravy would have helped but that's probably because the Hawaiians like to put gravy on everything. :)

We ate at the Big City Diner yesterday. I had the pork chop.

https://photos.app.goo.gl/w1rFGp9JpTNaAz8e6

My wife had the haupia pancakes. Gosh, they're good.

https://dining.staradvertiser.com/wp-content/uploads/2018/06/DO-062418-ALC5-Big-City-Diner-LT002.jpg

[dsi1]

My response was simple enough. It just wasn't the one you wanted. I refrain from commenting on pictures and most posts. You like commenting on everything. So what?

[dsi1]

Everyone's a critic. :)

My guess is that you have a dog.

[odlayo]

That's the thing: I don't have a dog, virtually never do dog searches, my internet existence has been about as dogless as possible. The ad pairing might be pure coincidence or maybe not. Using Google Groups this morning, I opened Sqwertz's post with the PostImage link and his "like the dog ralphed them up" comment, then clicked on the link. It might not be long before I'm seeing ads for canine nausea medications.

[dsi1]

I keep seeing ads for guitars. I'll click on several of them a day. I guess it's better than seeing ads for dog/cat food.

[Sheldon Martin]

On Mon, 21 Feb 2022 Gary wrote:\
>On 2/20/2022 dsi1 wrote:

>> On Sunday, February 20, 2022 Michael Trew wrote:
>>> Homemade biscuits and scrambled eggs with cut up Vienna sausages. The
>>> sausages have plenty of salt, so just a bit of Mrs. Dash on the eggs. I
>>> know that the sausages won't appeal to everyone of course, but the
>>> biscuits came out wonderful. Instead of following a recipe I just threw
>>> together some sifted flour/salt/baking powder, cut in butter, milk, and
>>> rolled/stamped them out. I used more butter than I normally did, and
>>> they came out very light and flaky.
>>>
>>> https://postimg.cc/QVtFzxwB
>>
>> I typically don't comment on people's photos but your picture has an optical illusion: it
>> appears to be spilling off the plate.

No illusion, the sausage and eggs are all to the edge and falling off
the plate. The eggs are definitely way over cooked, look dry and
mealy.
The biscuits should have been served on a seperate plate. If gravy
that should be in a bowl with a serving spoon. I make a dozen egg
fritata at least once a week, never looks all dry, crumbly, and mealy
like that. I don't put meat in a fritata, I put in all veggies, meat
would be cooked/served seperately.

>I'd eat one of those biscuits. :)

With two biscuits plated you'd need to eat both.

>I'm sure all that was good being fresh made but maybe a bad picture?
>That plate looks too dry. Scrambled eggs look about 30 seconds
>overcooked and even the biscuits seem too dry.

It's a great picture but the presentation/arrangement/cooking is
awful. A fritata is not scrambled eggs, a fritata is an omelet.

>Maybe some sausage gravy would have helped this plate? :o

I happen to like vienna sausage but most don't... I'd never serve them
to guests unless the guests included my parents... but they are long
gone. My father liked vienna sausage with saurkrout, he'd eat any
food with kraut. I've seen him polish off a six quart potful in one
sitting... he'd not drive back to Brooklyn unless I sent him with
another potful. My father loved cabbage, he'd not leave until all the
stuffed cabbage was eaten.

[bruce bowser]

No, because sometimes sausage gravy is used on chicken fried steak.

[dsi1]

Perhaps I have better eyes than you, uncle. Nobody in the history of Usenet has every taken a picture of food falling off a plate. It is indeed an illusion.
Vienna sausage is one of the things that Hawaiians buy when there's a hurricane a'comin. We'll buy cases of the stuff. It's pure gold during a disaster. You don't need to cook it. You don't need a fork. You don't even need a can opener. I actually bought a case when it looked like we were going to take a hit. They should call it "Disaster Sausage."

[cshenk]

I think egg firmness is very different among us all. The biscuits were
possibly a bit overworked (it takes just the right touch for them and
time to get it perfect). All in all, I'd have chowed down on that
plate!

[itsjoan...@webtv.net]

On Monday, February 21, 2022 at 12:10:55 PM UTC-6, Sheldon wrote:
>
> The eggs are definitely way over cooked, look dry and
> mealy.
>

Some people like their scrambled eggs dry, or as the term goes "cooked
hard." Maybe that's the way he likes them, he cooked them for himself.

>
> The biscuits should have been served on a seperate plate. If gravy
> that should be in a bowl with a serving spoon.
>

I always serve and eat my biscuits on the same plate as my eggs and
meat if I'm having meat. Why does he need to put his gravy in a bowl
with a spoon? Biscuits and gravy belong together on a plate. I prefer
my biscuits split open and then drenched with breakfast, aka sawmill,
gravy.

This will take all of 45 seconds for you to enable.


Enabling spell checker/autocorrect in Windows 10.

Press the Windows key + i (Windows key is in the lower left corner of your keyboard)

Select 'Devices'

Select 'Typing'

Switch 'Autocorrect misspelled words' and 'Highlight misspelled words' to the
"On" position.

Misspelled words will be underlined; place your cursor on the incorrect word and
left click your mouse. It will give you a selection of the correct word to use, click
on the correct word and your misspelled word is automatically corrected.

[cshenk]

LOL! I have some too. Sometimes when I don't feel good and haven't
eaten at all that day, I can keep them down as they are gentle to
digest. They were also a rare childhood delicacy to me. When you
don't have much, you treasure little things like that.

[Michael Trew]

I knew I was forgetting something, I meant to try those heavy cream
biscuits. Either way, I'm glad that mine turned out flaky. I tried to
touch the dough as little as possible, basically flattening it after it
was mostly mixed together, and used a biscuit cutter to stamp them out.

[Michael Trew]

On 2/20/2022 16:26, Sqwertz wrote:
> On Sun, 20 Feb 2022 15:01:44 -0500, Michael Trew wrote:
>
>> Homemade biscuits and scrambled eggs with cut up Vienna sausages.
>
> Homemade biscuits but Vienna snausages?

I didn't feel like thawing meat in the freezer. Home made biscuits are
easy for me; they are stamped out and ready before my oven is even
preheated to 450; I light the oven first. A couple steps more than just
opening a can of biscuits.

>> https://postimg.cc/QVtFzxwB
>
> I think you need a new knife is those are cut up snausages. Looks
> more like the dog ralphed them up.
>
> -sw

I have all crappy old knives, most really need to be sharpened. I was
impatient, and basically tore them apart with a knife in the other hand
over top of the hot skillet. Yanno, in a hurry, trying not to over cook
the eggs already in the skillet below.

[Sum...@nomail.invalid]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Michael Trew]

On 2/21/2022 13:10, Sheldon Martin wrote:
> On Mon, 21 Feb 2022 Gary wrote:\
>> On 2/20/2022 dsi1 wrote:
>>> On Sunday, February 20, 2022 Michael Trew wrote:
>>>> Homemade biscuits and scrambled eggs with cut up Vienna sausages. The
>>>> sausages have plenty of salt, so just a bit of Mrs. Dash on the eggs. I
>>>> know that the sausages won't appeal to everyone of course, but the
>>>> biscuits came out wonderful. Instead of following a recipe I just threw
>>>> together some sifted flour/salt/baking powder, cut in butter, milk, and
>>>> rolled/stamped them out. I used more butter than I normally did, and
>>>> they came out very light and flaky.
>>>>
>>>> https://postimg.cc/QVtFzxwB
>>>
>>> I typically don't comment on people's photos but your picture has an optical illusion: it
>>> appears to be spilling off the plate.
>
> No illusion, the sausage and eggs are all to the edge and falling off
> the plate. The eggs are definitely way over cooked, look dry and
> mealy.

I suppose I should plate the food better before sharing pictures, but if
I'm eating it in my own home, I don't really care if it looks sloppy;
nor do I want to wash two dishes for myself. The table was cluttered
with mail, so I snapped a photo with one hand, plate held mid-air with
the other hand.

The eggs were a tiny bit over done, but not terrible. I prefer more
firm eggs; I can't do undercooked whites.

>> I'm sure all that was good being fresh made but maybe a bad picture?
>> That plate looks too dry. Scrambled eggs look about 30 seconds
>> overcooked and even the biscuits seem too dry.
>
> It's a great picture but the presentation/arrangement/cooking is
> awful. A fritata is not scrambled eggs, a fritata is an omelet.
>
>> Maybe some sausage gravy would have helped this plate? :o

I would have made a bit if I cooked an actual sausage, but the end goal
was a quick brunch.

[Sum...@nomail.invalid]

On Mon, 21 Feb 2022 16:11:24 -0500, Michael Trew
<michae...@att.net> wrote:

Ghe?? Uhm, I dont ghet it?!?

[Ed Pawlowski]

On 2/21/2022 4:13 PM, Michael Trew wrote:

>
> I have all crappy old knives, most really need to be sharpened.  I was
> impatient, and basically tore them apart with a knife in the other hand
> over top of the hot skillet.  Yanno, in a hurry, trying not to over cook
> the eggs already in the skillet below.

You need at least one good knife. Don't have to spend a lot to get a
decent Vicotrinox or Furi. At least take the time to get the old knives
in decent shape. Some old ones are great.

[Ed Pawlowski]

On 2/21/2022 4:22 PM, Michael Trew wrote:

>>>>> https://postimg.cc/QVtFzxwB
>>>>
>>>> I typically don't comment on people's photos but your picture has an
>>>> optical illusion: it
>>>> appears to be spilling off the plate.
>>
>> No illusion, the sausage and eggs are all to the edge and falling off
>> the plate.  The eggs are definitely way over cooked, look dry and
>> mealy.
>
> I suppose I should plate the food better before sharing pictures, but if
> I'm eating it in my own home, I don't really care if it looks sloppy;
> nor do I want to wash two dishes for myself.  The table was cluttered
> with mail, so I snapped a photo with one hand, plate held mid-air with
> the other hand.
>
> The eggs were a tiny bit over done, but not terrible.  I prefer more
> firm eggs; I can't do undercooked whites.
>

> I would have made a bit if I cooked an actual sausage, but the end goal
> was a quick brunch.

We have high expectations. An orange slice and parsley garnish would
bring it up to RFC standards. Check the rule book, Chapter 4, section III.

[Hank Rogers]

Yoose forgot to tell Popeye that he can also modify the dictionary
to accept words he prefers to misspell, like yoose, vehical, etc.

[GM]

I like it...

Last time I had Vienna snausages was during Boy Scout daze, a staple
around the campfire... some of the boys would throw the cans into the fire
to see them explode, lol...

--
GM

[itsjoan...@webtv.net]

On Monday, February 21, 2022 at 4:08:46 PM UTC-6, Hank Rogers wrote:
> >
> Yoose forgot to tell Popeye that he can also modify the dictionary
> to accept words he prefers to misspell, like yoose, vehical, etc.
>

Yes, it will remember words you add to the dictionary. But I've been
using Microsoft Editor now for a few months and it does not give
that option. But they are two separate features and he doesn't
have to download Editor.

[Michael Trew]

The did look a bit dry, but honestly, they were very soft, almost moist,
inside. I could have bumped the oven hotter than 450, and it would have
browned the outside better in shorter time. As long as they aren't
dense like hockey pucks, is all that I care about. Between myself and
my daughter, all 6 biscuits were history by that evening, yum!
(Although she requested strawberry jam on hers.)

[Michael Trew]

I do tend to cut food in hand (no cutting board), so a very sharp knife
is not a good thing for me, although it would be nice to have one when I
chop certain things on a cutting board. Either way, I need to dig out
my knife sharpener for now.

[Michael Trew]

Haha, I've been known to throw things into a fire to watch what happens.
I'm a simple person; I don't mind them cut up into a casserole. It's
maybe once or twice per year that I eat them, usually to just use up the
can in the cup board, then I buy a new one. Makes a good stand-in or
"emergency" can to keep on hand. I don't have any SPAM though, I'm not
sure if I've ever bought that.

[GM]

When I was a little kid we'd burn garbage in a trash barrel, an old oil drum. I'd throw
in hair spray cans and stuff to see the explosions. Once I set the adjacent corn field on fire,
it was a very dry late October, the corn had been harvested - OOPS...!!!

Childhood was a bit more "exciting" then... ;-D

I always have some Spam on hand, just bought some cans at Target today. About once
per week I like a Spam sammich...

For what it is, it's a fairly high - quality product, no "mystery meat". A co - worker's wife
is a food chemist for Hormel, she confirms this, it's the first thing I asked her when
I met her, lol... :

https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-spam-made-of

In Other Important Questions: What Is Spam Made Of?
The blue can is iconic. But what’s inside?

September 21, 2021

"Many people are in the dark about what’s in the Spam can. Bet you also didn't know
this: Spam has been made with the same recipe since 1937, with just 6 simple
ingredients. World War II and the Korean War spread the lunchmeat from Hormel
Foods around the world where it is still revered...

What Is Spam Made Of?

What sets Spam apart from other products that are made from chopped meats that are
cooked and pressed together (we’re thinking about scrapple): Spam is made from pork
shoulder and pork ham, with no other scraps from the hog.

Pork shoulder is considered a high-quality cut of pork today, although in 1937, it was
not. Pork shoulder is sold in the supermarket and many people braise it until it becomes
fall-apart tender. Pork shoulder is what sausage is made from because it has the
perfect ratio of meat to fat to make the very best sausages. Shoulder meat is
what a pork steak is called when it’s sliced and grilled in St. Louis.

The other meat that’s added is ham: like what you get at the deli and make into a sandwich.

And the four remaining ingredients include salt, potato starch to bind the meat together
and retain moisture, pure sugar - no syrups - and sodium nitrite to preserve the meat.

[Hank Rogers]

And be damn sure it ain't a *BLACK* plate.

[Hank Rogers]

Spam is a hell of a lot better than Vienna, or potted meat. The
main problem with it is too much salt. Next time I get any, I'll
try the low sodium version and hope it doesn't taste too much of
calcium chloride. The latter is pretty bad to my taste, but some
folks seem to tolerate it well.

[GM]

Calcium Chloride greatly enhances the taste of pussy, Hank... donchyaknow...

,--
GM

[cshenk]

Grin, don't worry. Mine come out like that pretty much. Tasty but not
as good as they could be.

[dsi1]

On Monday, February 21, 2022 at 11:22:28 AM UTC-10, Michael Trew wrote:
> I suppose I should plate the food better before sharing pictures, but if
> I'm eating it in my own home, I don't really care if it looks sloppy;
> nor do I want to wash two dishes for myself. The table was cluttered
> with mail, so I snapped a photo with one hand, plate held mid-air with
> the other hand.

There's nothing wrong with your plating. The plate's design makes it look like it's a tiny, overflowing, plate. It's a good looking, plate with an unusual, bold, design.

[Ed Pawlowski]

On 2/21/2022 6:20 PM, Hank Rogers wrote:

>
> Spam is a hell of a lot better than Vienna, or potted meat. The main
> problem with it is too much salt. Next time I get any, I'll try the low
> sodium version and hope it doesn't taste too much of calcium chloride.
> The latter is pretty bad to my taste, but some folks seem to tolerate it
> well.
>
>

I've been buying the lower sodium for year. I like it. Most times I
fry up the entire can and then just reheat it over the next few days.

[Bruce 6.2]

Of course there's something wrong with his plating. The food's falling
off the plate.

[dsi1]

Your visual comprehension is as good as your reading comprehension.

[Bruce 6.2]

On Mon, 21 Feb 2022 22:18:03 -0800 (PST), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Monday, February 21, 2022 at 6:27:28 PM UTC-10, Bruce 6.2 wrote:
>> On Mon, 21 Feb 2022 19:23:42 -0800 (PST), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Monday, February 21, 2022 at 11:22:28 AM UTC-10, Michael Trew wrote:
>> >> I suppose I should plate the food better before sharing pictures, but if
>> >> I'm eating it in my own home, I don't really care if it looks sloppy;
>> >> nor do I want to wash two dishes for myself. The table was cluttered
>> >> with mail, so I snapped a photo with one hand, plate held mid-air with
>> >> the other hand.
>> >
>> >There's nothing wrong with your plating. The plate's design makes it look like it's a tiny, overflowing, plate. It's a good looking, plate with an unusual, bold, design.
>> Of course there's something wrong with his plating. The food's falling
>> off the plate.
>
>Your visual comprehension is as good as your reading comprehension.
>

You're making me all shy, Mr Aloha!

[Gary]

On 2/21/2022 4:13 PM, Michael Trew wrote:

Good rule of thumb is to do all your food prep before starting to cook.

[GM]

That's what I get...

--
GM

[Gary]

On 2/21/2022 5:12 PM, GM wrote:
> Last time I had Vienna snausages was during Boy Scout daze, a staple
> around the campfire... some of the boys would throw the cans into the fire
> to see them explode, lol...

Too funny, Greg. Once when I was a Boy Scout and on a camping trip, we
tossed an unopened can of pork and beans on the fire then ran back to
wait for the result.

It was a pretty cool explosion. Blew off both ends of the can and even
somewhat straightened the round part. The surrounding trees and even a
few nearby tents were covered with beans and sauce.

I remember vienna sausages from 100 years ago. I'll have to buy a can
again just to see how they taste so many years later.

Another canned oldie is potted meat. Steve mentioned that a few years
ago and I bought one and liked it, served on white bread with plenty of
mayo.

That comes in a tiny can of meat paste and heavily salted.
A beef alternative to anchovy paste, maybe.

[Gary]

dsi1 wrote:
> My wife had the haupia pancakes. Gosh, they're good.
>
> https://dining.staradvertiser.com/wp-content/uploads/2018/06/DO-062418-ALC5-Big-City-Diner-LT002.jpg

That looks and sounds good.
Sometimes I like a snack of pancakes with no topping, just plenty of butter.

[Dave Smith]

On 2022-02-22 8:05 a.m., Gary wrote:
> On 2/21/2022 5:12 PM, GM wrote:
>> Last time I had Vienna snausages was during Boy Scout daze, a staple
>> around the campfire... some of the boys would throw the cans into the
>> fire
>> to see  them explode, lol...
>
> Too funny, Greg. Once when I was a Boy Scout and on a camping trip, we
> tossed an unopened can of pork and beans on the fire then ran back to
> wait for the result.
>
> It was a pretty cool explosion. Blew off both ends of the can and even
> somewhat straightened the round part. The surrounding trees and even a
> few nearby tents were covered with beans and sauce.

I can second that. I was in the reserves back in the late 60s and when
we went on bivouac we we fed combat rations, which in those days, were
mostly canned. Someone threw a can of jambalaya in a fire. So time
later it went off like a grenade.

[Sheldon Martin]

On Mon, 21 Feb 2022 17:20:15 -0600, Hank Rogers <Ha...@nospam.invalid>

I doubt you'll like the low salt version, has a very different texture
and the taste is off. I tried all the various flavors, I only like
the original. I eat Spam often. I buy Spam by the case and keep a
few cans in the basement fridge. I like it diced in a cold pasta
salad. I've tried Spam Virgina style, studded with whole cloves and
baked, not bad.

[Bruc...@nomail.invalid]

On Tue, 22 Feb 2022 13:05:59 -0500, Sheldon Martin <penm...@aol.com>

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Bruce 6.2]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))

[Bruce 6.2]

On Mon, 21 Feb 2022 14:53:14 -0600, "cshenk"
<csh...@virginia-beach.net> wrote:

>Gary wrote:
>
>> On 2/20/2022 10:34 PM, dsi1 wrote:

>> > On Sunday, February 20, 2022 at 10:01:51 AM UTC-10, Michael Trew

>> > wrote:
>> > > Homemade biscuits and scrambled eggs with cut up Vienna sausages.
>> > > The sausages have plenty of salt, so just a bit of Mrs. Dash on
>> > > the eggs. I know that the sausages won't appeal to everyone of
>> > > course, but the biscuits came out wonderful. Instead of following
>> > > a recipe I just threw together some sifted flour/salt/baking
>> > > powder, cut in butter, milk, and rolled/stamped them out. I used
>> > > more butter than I normally did, and they came out very light and
>> > > flaky.
>> > >
>> > > https://postimg.cc/QVtFzxwB
>> >
>> > I typically don't comment on people's photos but your picture has

>> > an optical illusion: it appears to be spilling off the plate. I'd
>> > eat one of those biscuits. :)
>>

>> I'm sure all that was good being fresh made but maybe a bad picture?
>> That plate looks too dry. Scrambled eggs look about 30 seconds
>> overcooked and even the biscuits seem too dry.
>>

>> Maybe some sausage gravy would have helped this plate? :o
>

>I think egg firmness is very different among us all. The biscuits were
>possibly a bit overworked (it takes just the right touch for them and
>time to get it perfect). All in all, I'd have chowed down on that
>plate!

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))

[Bruce 6.3]

On Mon, 21 Feb 2022 13:10:46 -0500, Sheldon Martin <penm...@aol.com>
wrote:

>On Mon, 21 Feb 2022 Gary wrote:\
>>On 2/20/2022 dsi1 wrote:

>>> On Sunday, February 20, 2022 Michael Trew wrote:
>>>> Homemade biscuits and scrambled eggs with cut up Vienna sausages. The
>>>> sausages have plenty of salt, so just a bit of Mrs. Dash on the eggs. I
>>>> know that the sausages won't appeal to everyone of course, but the
>>>> biscuits came out wonderful. Instead of following a recipe I just threw
>>>> together some sifted flour/salt/baking powder, cut in butter, milk, and
>>>> rolled/stamped them out. I used more butter than I normally did, and
>>>> they came out very light and flaky.
>>>>
>>>> https://postimg.cc/QVtFzxwB
>>>
>>> I typically don't comment on people's photos but your picture has an optical illusion: it
>>> appears to be spilling off the plate.
>

>No illusion, the sausage and eggs are all to the edge and falling off
>the plate. The eggs are definitely way over cooked, look dry and
>mealy.

>The biscuits should have been served on a seperate plate. If gravy

>that should be in a bowl with a serving spoon. I make a dozen egg
>fritata at least once a week, never looks all dry, crumbly, and mealy
>like that. I don't put meat in a fritata, I put in all veggies, meat
>would be cooked/served seperately.

>
>>I'd eat one of those biscuits. :)
>

>With two biscuits plated you'd need to eat both.

>
>>I'm sure all that was good being fresh made but maybe a bad picture?
>>That plate looks too dry. Scrambled eggs look about 30 seconds
>>overcooked and even the biscuits seem too dry.
>

>It's a great picture but the presentation/arrangement/cooking is
>awful. A fritata is not scrambled eggs, a fritata is an omelet.
>

>>Maybe some sausage gravy would have helped this plate? :o
>

>I happen to like vienna sausage but most don't... I'd never serve them
>to guests unless the guests included my parents... but they are long
>gone. My father liked vienna sausage with saurkrout, he'd eat any
>food with kraut. I've seen him polish off a six quart potful in one
>sitting... he'd not drive back to Brooklyn unless I sent him with
>another potful. My father loved cabbage, he'd not leave until all the
>stuffed cabbage was eaten.

[Bruce 6.4]

On Mon, 21 Feb 2022 10:18:33 -0800 (PST), bruce bowser
<bruce2...@gmail.com> wrote:

>On Monday, February 21, 2022 at 9:27:58 AM UTC-5, Cindy Hamilton wrote:

>> On 2022-02-21, Gary <g.ma...@att.net> wrote:
>> >
>> > That plate looks too dry. Scrambled eggs look about 30 seconds
>> > overcooked and even the biscuits seem too dry.

>> Everybody likes their eggs differently. They looked fine to me.
>> Hard to say with the biscuits. I haven't seen a biscuit in person
>> in several years. What I noticed is that they seem properly flaky.

>> > Maybe some sausage gravy would have helped this plate? :o
>>

>> Or Vienna sausage gravy, since that was the meat he prepared?
>
>No, because sometimes sausage gravy is used on chicken fried steak.

[Michael Trew]

Nifty, thanks! I was aware of the WW2 background, but not aware that
it's actually a rather "wholesome" product. I'll have to try a can next
time I go shopping.

[Michael Trew]

Thanks. It is a bit unusual plate. Many go to Walmart to buy a cheap
set of Chinese imported plates. I found these ones even cheaper than
those at a good will over 10 years ago, long before I moved out of my
parents house. I bought them because they were the exact same set of
plates (pattern and all) that my paternal grandmother bought when she
was first married in the early/mid 60's. They were made at a pottery
local to me, but out of business since the late 1980's. They waited in
mom's basement for a long time before I moved into my house, lol.

[GM]

Soviet leader Khrushchev once remarked, "Without American Studebaker trucks and Spam, we would have lost WW II..."

OH, and whatever you do, DO NOT buy the cheap imitation Spam - dog food...!!!

:O

--
GM

[Bryan Simmons]

Greg, pork shoulder is not "considered a high-quality
cut of pork today." It's just as shoe leather tough as
it was back in '37.

> > >
> > > The other meat that’s added is ham: like what you get at the deli and make into a sandwich.
> > >
> > > And the four remaining ingredients include salt, potato starch to bind the meat together
> > > and retain moisture, pure sugar - no syrups - and sodium nitrite to preserve the meat.
> > Nifty, thanks! I was aware of the WW2 background, but not aware that
> > it's actually a rather "wholesome" product. I'll have to try a can next
> > time I go shopping.
> Soviet leader Khrushchev once remarked, "Without American Studebaker trucks and Spam, we would have lost WW II..."
>
> OH, and whatever you do, DO NOT buy the cheap imitation Spam - dog food...!!!
>

Only the real Spam for *my* dog. I tried giving
it Treet one time, and it barked at me!
>
> --
> GM

--Bryan

[Bruce 7.3]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))

[Bruce 7.3]

On Mon, 21 Feb 2022 10:23:55 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Monday, February 21, 2022 at 8:10:55 AM UTC-10, Sheldon wrote:
>> On Mon, 21 Feb 2022 Gary wrote:\
>> >On 2/20/2022 dsi1 wrote:
>> >> On Sunday, February 20, 2022 Michael Trew wrote:
>> >>> Homemade biscuits and scrambled eggs with cut up Vienna sausages. The
>> >>> sausages have plenty of salt, so just a bit of Mrs. Dash on the eggs. I
>> >>> know that the sausages won't appeal to everyone of course, but the
>> >>> biscuits came out wonderful. Instead of following a recipe I just threw
>> >>> together some sifted flour/salt/baking powder, cut in butter, milk, and
>> >>> rolled/stamped them out. I used more butter than I normally did, and
>> >>> they came out very light and flaky.
>> >>>
>> >>> https://postimg.cc/QVtFzxwB
>> >>
>> >> I typically don't comment on people's photos but your picture has an optical illusion: it
>> >> appears to be spilling off the plate.
>> No illusion, the sausage and eggs are all to the edge and falling off
>> the plate. The eggs are definitely way over cooked, look dry and
>> mealy.

>> The biscuits should have been served on a seperate plate. If gravy
>> that should be in a bowl with a serving spoon. I make a dozen egg
>> fritata at least once a week, never looks all dry, crumbly, and mealy
>> like that. I don't put meat in a fritata, I put in all veggies, meat
>> would be cooked/served seperately.
>> >I'd eat one of those biscuits. :)
>> With two biscuits plated you'd need to eat both.

>> >I'm sure all that was good being fresh made but maybe a bad picture?
>> >That plate looks too dry. Scrambled eggs look about 30 seconds
>> >overcooked and even the biscuits seem too dry.
>> It's a great picture but the presentation/arrangement/cooking is
>> awful. A fritata is not scrambled eggs, a fritata is an omelet.
>> >Maybe some sausage gravy would have helped this plate? :o

>> I happen to like vienna sausage but most don't... I'd never serve them
>> to guests unless the guests included my parents... but they are long
>> gone. My father liked vienna sausage with saurkrout, he'd eat any
>> food with kraut. I've seen him polish off a six quart potful in one
>> sitting... he'd not drive back to Brooklyn unless I sent him with
>> another potful. My father loved cabbage, he'd not leave until all the
>> stuffed cabbage was eaten.
>

>Perhaps I have better eyes than you, uncle. Nobody in the history of Usenet has every taken a picture of food falling off a plate. It is indeed an illusion.
>Vienna sausage is one of the things that Hawaiians buy when there's a hurricane a'comin. We'll buy cases of the stuff. It's pure gold during a disaster. You don't need to cook it. You don't need a fork. You don't even need a can opener. I actually bought a case when it looked like we were going to take a hit. They should call it "Disaster Sausage."

[GM]

The *Treet* or the *dog*...!!!???

;-D

--
GM

[Gary]

Bryan Simmons wrote:
> Greg, pork shoulder is not "considered a high-quality
> cut of pork today." It's just as shoe leather tough as
> it was back in '37.

Since '37, people have learned how to cook pork shoulder and not end up
with "shoe leather." Except maybe Bryan. ;)

[Bruce 8.1]

Ghe?? Uhm, I dont ghet it?!?

[Bruce 8.1]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))))))

[Bryan Simmons]

In StL people grill them. They are always tough.
They go on sale as cheap as 99 cents a pound,
cut into steaks. I seldom bother with them.
https://en.wikipedia.org/wiki/Pork_steak

I got a deal on pork *chops* today.
https://www.flickr.com/photos/36178182@N08/51900536015/in/dateposted-public/
Those won't be tough.

--Bryan

[Bruce 9.1]

The deal was 20 cents per pound. It's 3.45 pound of pork chops. So you
saved a whopping 69 cents? You must have a skip in your step today!

[Bruce 9.1]

We Dutch have a saying about froggers like yoos, which is KILL
YOURSELF you loser. no friends no real job no money no sex and no hope
for the future. Loser. Ghe Ghe Ghe.

[Bruce 9.1]

On Wed, 23 Feb 2022 12:01:06 -0800 (PST), Bryan Simmons
<bryang...@gmail.com> wrote:

[GM]

bryang...@gmail.com wrote:

> On Wednesday, February 23, 2022 at 7:19:37 AM UTC-6, Gary wrote:
> > Bryan Simmons wrote:
> > > Greg, pork shoulder is not "considered a high-quality
> > > cut of pork today." It's just as shoe leather tough as
> > > it was back in '37.
> > Since '37, people have learned how to cook pork shoulder and not end up
> > with "shoe leather." Except maybe Bryan. ;)
> In StL people grill them. They are always tough.
> They go on sale as cheap as 99 cents a pound,
> cut into steaks. I seldom bother with them.
> https://en.wikipedia.org/wiki/Pork_steak

I first had them in Da Loo in the 90's, the hillybilly gays there loved 'em for cookouts...

Done well, they are not too shabby...

> I got a deal on pork *chops* today.
> https://www.flickr.com/photos/36178182@N08/51900536015/in/dateposted-public/
> Those won't be tough.

A nice porcine haul...

--
GM

[Bruce 15a]

On Mon, 21 Feb 2022 10:18:33 -0800 (PST), bruce bowser
<bruce2...@gmail.com> wrote:

>On Monday, February 21, 2022 at 9:27:58 AM UTC-5, Cindy Hamilton wrote:
>> On 2022-02-21, Gary <g.ma...@att.net> wrote:
>> >

>> > That plate looks too dry. Scrambled eggs look about 30 seconds
>> > overcooked and even the biscuits seem too dry.

>> Everybody likes their eggs differently. They looked fine to me.
>> Hard to say with the biscuits. I haven't seen a biscuit in person
>> in several years. What I noticed is that they seem properly flaky.

>> > Maybe some sausage gravy would have helped this plate? :o
>>

>> Or Vienna sausage gravy, since that was the meat he prepared?
>
>No, because sometimes sausage gravy is used on chicken fried steak.

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Quako]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe

:)))))))))))