On Mar 11, 7:38*pm, Damaeus > wrote:
> Reading from news:rec.food.cooking,
> Lou Decruss > posted:
>
> > Both of my parents grew up on farms too and I was raised with butter
> > on sandwiches. *The first time I remember mayo was on a whopper. <eg>
> > Now I find butter on a sandwich revolting except for a home made egg
> > mcmuffin.
>
> I duplicate some stuff I used to like at McDonald's, too. *I still haven't
> been able to perfect my biscuits, though. *Before McDonald's started
> having their biscuits shipped in already made, they actually rolled them
> out each morning. *The biscuits were much better back then, actually big
> and fluffy. *Now they're tough, chewy and stale when they're freshly made.
> When I make my own biscuits, they're not tough, chewy or stale, but they
> do tend to want to stick to my mouth. *If I had a dry mouth problem, I
> could imagine them sticking to the roof of my mouth quite easily.
>
> What I want is some way to make a rectangular scrambled egg portion I can
> fold over a slice of cheese to add with my sausage pattie on a biscuit.
> When I worked for McDonald's 23 years ago, we had these metal compartments
> we'd put on the grill, then we'd pour the beaten eggs (yes we actually had
> real eggs in the store back then, not egg liquid in a carton like they
> have today) into the compartments and they'd cook into perfect rectangles
> we'd fold onto a biscuit. *I don't recall how or even if we'd flip the
> eggs to cook them on both sides. *I didn't work breakfast for too long
> before I quit that lousy job.
>
> Damaeus

I think Hardee's biscuits are absolutely the best - I've tried every
variation of copy cat recipes, and nothing is the same. There isn't
even a Hardee's within 5 miles of me, but I still go there for
biscuits.

N.