I bought some pre-cooked sausage patties once or twice for my
brother when he was here. One was the Kroger brand and the
other was from Walmart. The one from Wally World was packaged
as 'spicy.' Neither were spicy or flavorful; about all I can say is they
were ground pork. Both are quite disappointing. One reason I bought
them is they're larger patties than what you can slice off a 1-pound roll.

Today I plopped two in a skillet to brown them a bit as I always do.
But I opted for a light shake on each side of garlic & herb seasoning.
This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
a difference, just what these sad patties needed! Next time I will go a
bit more with the seasoning as I wasn't sure they would even be fit to eat.

I've also purchased Kroger's grilled and cubed chicken breasts to eat
in a salad. They are to be placed in a skillet with ¼ cup of water,
covered, and heated for about 12 minutes. They smell wonderful
when the bag is opened but are just too bland once heated. The
second time I heated them I added 4 or 5 healthy shakes of
McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
Another hit and super flavorful!

On 3/3/2021 7:34 PM, wrote:
> I bought some pre-cooked sausage patties once or twice for my
> brother when he was here. One was the Kroger brand and the
> other was from Walmart. The one from Wally World was packaged
> as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> were ground pork. Both are quite disappointing. One reason I bought
> them is they're larger patties than what you can slice off a 1-pound roll.
>
> Today I plopped two in a skillet to brown them a bit as I always do.
> But I opted for a light shake on each side of garlic & herb seasoning.
> This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
> a difference, just what these sad patties needed! Next time I will go a
> bit more with the seasoning as I wasn't sure they would even be fit to eat.
>
I always thought those pre-cooked sausage patties were intended to be
re-heated in the microwave rather than cooked in a skillet. <srhug> Not
that they'd taste any better, just sayin'. I'm glad you found a way
to make them taste better.

I once bought some pre-cooked link breakfast sausages, I don't recall
the brand. They were weird. Nothing would have helped; fortunately
there were only 6 in a package.

> I've also purchased Kroger's grilled and cubed chicken breasts to eat
> in a salad. They are to be placed in a skillet with ¼ cup of water,
> covered, and heated for about 12 minutes. They smell wonderful
> when the bag is opened but are just too bland once heated. The
> second time I heated them I added 4 or 5 healthy shakes of
> McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
> Another hit and super flavorful!
>
A solution! Nice.

Jill

On Wednesday, March 3, 2021 at 7:06:48 PM UTC-6, wrote:
>
> On 3/3/2021 7:34 PM, wrote:
> >
> > I bought some pre-cooked sausage patties once or twice for my
> > brother when he was here. One was the Kroger brand and the
> > other was from Walmart. The one from Wally World was packaged
> > as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> > were ground pork. Both are quite disappointing. One reason I bought
> > them is they're larger patties than what you can slice off a 1-pound roll.
> >
> I always thought those pre-cooked sausage patties were intended to be
> re-heated in the microwave rather than cooked in a skillet. <srhug> Not
> that they'd taste any better, just sayin'. I'm glad you found a way
> to make them taste better.
>
I throw them in a skillet as they are just too 'blonde' for me. I like them
more browned and of course that heats them thoroughly but so would
the microwave.
>
> I once bought some pre-cooked link breakfast sausages, I don't recall
> the brand. They were weird. Nothing would have helped; fortunately
> there were only 6 in a package.
>
I've never been a fan of the link sausages, raw and cook from scratch
or microwavable.
>
> > I've also purchased Kroger's grilled and cubed chicken breasts to eat
> > in a salad. They are to be placed in a skillet with ¼ cup of water,
> > covered, and heated for about 12 minutes. They smell wonderful
> > when the bag is opened but are just too bland once heated. The
> > second time I heated them I added 4 or 5 healthy shakes of
> > McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
> > Another hit and super flavorful!
> >
> A solution! Nice.
>
Thankfully, they did turn out lip-smacking.

On 3/3/2021 8:38 PM, wrote:
> On Wednesday, March 3, 2021 at 7:06:48 PM UTC-6, wrote:
>>
>> On 3/3/2021 7:34 PM, wrote:
>>>
>>> I bought some pre-cooked sausage patties once or twice for my
>>> brother when he was here. One was the Kroger brand and the
>>> other was from Walmart. The one from Wally World was packaged
>>> as 'spicy.' Neither were spicy or flavorful; about all I can say is they
>>> were ground pork. Both are quite disappointing. One reason I bought
>>> them is they're larger patties than what you can slice off a 1-pound roll.
>>>
>> I always thought those pre-cooked sausage patties were intended to be
>> re-heated in the microwave rather than cooked in a skillet. <srhug> Not
>> that they'd taste any better, just sayin'. I'm glad you found a way
>> to make them taste better.
>>
> I throw them in a skillet as they are just too 'blonde' for me. I like them
> more browned and of course that heats them thoroughly but so would
> the microwave.
>>
>> I once bought some pre-cooked link breakfast sausages, I don't recall
>> the brand. They were weird. Nothing would have helped; fortunately
>> there were only 6 in a package.
>>
> I've never been a fan of the link sausages, raw and cook from scratch
> or microwavable.

I don't know why but I much prefer link breakfast sausages to patties.
And yes, cooked from raw. Neither one of the pre-cooked (microwaved or
not) ever tasted good to me. I'm glad you found a way to make them
palatable.

>>> I've also purchased Kroger's grilled and cubed chicken breasts to eat
>>> in a salad. They are to be placed in a skillet with ¼ cup of water,
>>> covered, and heated for about 12 minutes. They smell wonderful
>>> when the bag is opened but are just too bland once heated. The
>>> second time I heated them I added 4 or 5 healthy shakes of
>>> McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
>>> Another hit and super flavorful!
>>>
>> A solution! Nice.
>>
> Thankfully, they did turn out lip-smacking.
>
I'm glad to hear it.

Jill

wrote:
> I bought some pre-cooked sausage patties once or twice for my
> brother when he was here. One was the Kroger brand and the
> other was from Walmart. The one from Wally World was packaged
> as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> were ground pork. Both are quite disappointing. One reason I bought
> them is they're larger patties than what you can slice off a 1-pound roll.
>
> Today I plopped two in a skillet to brown them a bit as I always do.
> But I opted for a light shake on each side of garlic & herb seasoning.
> This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
> a difference, just what these sad patties needed! Next time I will go a
> bit more with the seasoning as I wasn't sure they would even be fit to eat.
>
> I've also purchased Kroger's grilled and cubed chicken breasts to eat
> in a salad. They are to be placed in a skillet with ¼ cup of water,
> covered, and heated for about 12 minutes. They smell wonderful
> when the bag is opened but are just too bland once heated. The
> second time I heated them I added 4 or 5 healthy shakes of
> McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
> Another hit and super flavorful!
>

A lot of prepared food is bland deliberately. You can always doctor
it up, but can't do much if its already loaded with too much stuff,
especially hot peppers.

On Wednesday, March 3, 2021 at 9:57:43 PM UTC-6, Hank Rogers wrote:

> A lot of prepared food is bland deliberately. You can always doctor
> it up, but can't do much if its already loaded with too much stuff,
> especially hot peppers.
>
I swear I think these sausage patties were made with 5 pounds of ground
pork and ¼ teaspoon of each seasoning that would be used for breakfast
sausage. Thankfully they're not salty but they sure ain't tasty without a
bit of doctoring.

Even the Walmart brand that is labeled as 'spicy' was like eating baby
food.

On Wed, 3 Mar 2021 21:08:50 -0800 (PST), "
> wrote:

>On Wednesday, March 3, 2021 at 9:57:43 PM UTC-6, Hank Rogers wrote:
>
>> A lot of prepared food is bland deliberately. You can always doctor
>> it up, but can't do much if its already loaded with too much stuff,
>> especially hot peppers.
>>
>I swear I think these sausage patties were made with 5 pounds of ground
>pork and ¼ teaspoon of each seasoning that would be used for breakfast
>sausage. Thankfully they're not salty but they sure ain't tasty without a
>bit of doctoring.
>
>Even the Walmart brand that is labeled as 'spicy' was like eating baby
>food.

Was that really a post about food by Assman Hank?

--
The real Bruce posts with Eternal September

On Wednesday, March 3, 2021 at 7:34:15 PM UTC-5, wrote:
> I bought some pre-cooked sausage patties once or twice for my
> brother when he was here. One was the Kroger brand and the
> other was from Walmart. The one from Wally World was packaged
> as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> were ground pork. Both are quite disappointing. One reason I bought
> them is they're larger patties than what you can slice off a 1-pound roll.

You can make bulk sausage into arbitrarily large patties. It might
require getting your hands a little greasy.

Cindy Hamilton

On Wednesday, March 3, 2021 at 8:06:48 PM UTC-5, wrote:
> On 3/3/2021 7:34 PM, wrote:
> > I bought some pre-cooked sausage patties once or twice for my
> > brother when he was here. One was the Kroger brand and the
> > other was from Walmart. The one from Wally World was packaged
> > as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> > were ground pork. Both are quite disappointing. One reason I bought
> > them is they're larger patties than what you can slice off a 1-pound roll.
> >
> > Today I plopped two in a skillet to brown them a bit as I always do.
> > But I opted for a light shake on each side of garlic & herb seasoning.
> > This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
> > a difference, just what these sad patties needed! Next time I will go a
> > bit more with the seasoning as I wasn't sure they would even be fit to eat.
>
> I always thought those pre-cooked sausage patties were intended to be
> re-heated in the microwave rather than cooked in a skillet. <srhug> Not
> that they'd taste any better, just sayin'. I'm glad you found a way
> to make them taste better.

Bacon grease does that to other foods as well.

On Wednesday, March 3, 2021 at 7:34:15 PM UTC-5, wrote:
> I bought some pre-cooked sausage patties once or twice for my
> brother when he was here. One was the Kroger brand and the
> other was from Walmart. The one from Wally World was packaged
> as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> were ground pork. Both are quite disappointing. One reason I bought
> them is they're larger patties than what you can slice off a 1-pound roll..
>
> Today I plopped two in a skillet to brown them a bit as I always do.
> But I opted for a light shake on each side of garlic & herb seasoning.
> This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
> a difference, just what these sad patties needed! Next time I will go a
> bit more with the seasoning as I wasn't sure they would even be fit to eat.
>
> I've also purchased Kroger's grilled and cubed chicken breasts to eat
> in a salad. They are to be placed in a skillet with ¼ cup of water,
> covered, and heated for about 12 minutes. They smell wonderful
> when the bag is opened but are just too bland once heated. The
> second time I heated them I added 4 or 5 healthy shakes of
> McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
> Another hit and super flavorful!

Incredible! McCormick? They're based in Hunt Valley, Maryland. I think of crab feasts there. How'd they end up talking about Montreal. Maryland isn't exactly a french canadian speaking area.

On Thursday, March 4, 2021 at 8:52:57 AM UTC-5, bruce bowser wrote:
> On Wednesday, March 3, 2021 at 7:34:15 PM UTC-5, wrote:
> > I bought some pre-cooked sausage patties once or twice for my
> > brother when he was here. One was the Kroger brand and the
> > other was from Walmart. The one from Wally World was packaged
> > as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> > were ground pork. Both are quite disappointing. One reason I bought
> > them is they're larger patties than what you can slice off a 1-pound roll.
> >
> > Today I plopped two in a skillet to brown them a bit as I always do.
> > But I opted for a light shake on each side of garlic & herb seasoning.
> > This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
> > a difference, just what these sad patties needed! Next time I will go a
> > bit more with the seasoning as I wasn't sure they would even be fit to eat.
> >
> > I've also purchased Kroger's grilled and cubed chicken breasts to eat
> > in a salad. They are to be placed in a skillet with ¼ cup of water,
> > covered, and heated for about 12 minutes. They smell wonderful
> > when the bag is opened but are just too bland once heated. The
> > second time I heated them I added 4 or 5 healthy shakes of
> > McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
> > Another hit and super flavorful!
> Incredible! McCormick? They're based in Hunt Valley, Maryland. I think of crab feasts there. How'd they end up talking about Montreal. Maryland isn't exactly a french canadian speaking area.

There are various seasoning blends inspired by the taste of Montreal-style
smoked meat. Not all such blends are made by McCormick.

Cindy Hamilton

jmcquown wrote:
> I don't know why but I much prefer link breakfast sausages to patties.
> And yes, cooked from raw. Neither one of the pre-cooked (microwaved or
> not) ever tasted good to me.

I used to microwave the precooked links or patties. Decent enough to me.

Lately, I'll buy those 1 lb rolls of raw breakfast sausage. Rather then
slice off patties to cook, I smash the entire pound into one giant
sausage that fits in my largest frying pan.

I cook it then cut into squares to eat and freeze for future meals.

One favorite snack is one slice of buttered toast, folded in half with 2
halves of a sausage patty to fill it.

On Thursday, March 4, 2021 at 3:43:19 AM UTC-6, Cindy Hamilton wrote:
>
> On Wednesday, March 3, 2021 at 7:34:15 PM UTC-5, wrote:
> >
> > I bought some pre-cooked sausage patties once or twice for my
> > brother when he was here. One was the Kroger brand and the
> > other was from Walmart. The one from Wally World was packaged
> > as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> > were ground pork. Both are quite disappointing. One reason I bought
> > them is they're larger patties than what you can slice off a 1-pound roll.
> >
> You can make bulk sausage into arbitrarily large patties. It might
> require getting your hands a little greasy.
>
> Cindy Hamilton
>
I've done that a couple of times but then the patties were kinda tough
once they were cooked. I guess I handled them too much, but greasy
hands don't bother me. That's what soap and water are for! )

On Thursday, March 4, 2021 at 9:22:38 AM UTC-6, Gary wrote:
>
> Lately, I'll buy those 1 lb rolls of raw breakfast sausage. Rather then
> slice off patties to cook, I smash the entire pound into one giant
> sausage that fits in my largest frying pan.
>
> I cook it then cut into squares to eat and freeze for future meals.
>
> One favorite snack is one slice of buttered toast, folded in half with 2
> halves of a sausage patty to fill it.
>
I like toast with a light smear of mustard on each side with two sausage
patties filling the gap. Some like this using biscuits instead of toast, it's
ok, but I prefer toast.

On Thu, 4 Mar 2021 10:22:28 -0500, Gary > wrote:

>jmcquown wrote:
>> I don't know why but I much prefer link breakfast sausages to patties.
>> And yes, cooked from raw. Neither one of the pre-cooked (microwaved or
>> not) ever tasted good to me.

I prefer the patties that I make myself... I don't want any mystery
meat sausage. Grinding pork butt with Italian herb seasoning and a
bit of crushed red pepper is very easy and forming patties is as easy
as forming burgers... no need to mess with casings. Sometimes I'll
use the sausage meat to make meat balls. I make Italian Saw-Seege, we
don't care for breakfast sausage, neither of us likes sage. I like to
keep a good supply of ground meat patties in the freezer, what's for
dinner is always an easy decision, sometimes just need to check for
Kaiser rolls. Dinner tonight is yesterdays left overs, meat-a-balles,
in home made tomato sauce with rotelle.

>I used to microwave the precooked links or patties. Decent enough to me.
>
>Lately, I'll buy those 1 lb rolls of raw breakfast sausage. Rather then
>slice off patties to cook, I smash the entire pound into one giant
>sausage that fits in my largest frying pan.
>
>I cook it then cut into squares to eat and freeze for future meals.
>
>One favorite snack is one slice of buttered toast, folded in half with 2
>halves of a sausage patty to fill it.
>
>
>
>

On Thursday, March 4, 2021 at 9:42:16 AM UTC-5, Cindy Hamilton wrote:
> On Thursday, March 4, 2021 at 8:52:57 AM UTC-5, bruce bowser wrote:
> > On Wednesday, March 3, 2021 at 7:34:15 PM UTC-5, wrote:
> > > I bought some pre-cooked sausage patties once or twice for my
> > > brother when he was here. One was the Kroger brand and the
> > > other was from Walmart. The one from Wally World was packaged
> > > as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> > > were ground pork. Both are quite disappointing. One reason I bought
> > > them is they're larger patties than what you can slice off a 1-pound roll.
> > >
> > > Today I plopped two in a skillet to brown them a bit as I always do.
> > > But I opted for a light shake on each side of garlic & herb seasoning..
> > > This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
> > > a difference, just what these sad patties needed! Next time I will go a
> > > bit more with the seasoning as I wasn't sure they would even be fit to eat.
> > >
> > > I've also purchased Kroger's grilled and cubed chicken breasts to eat
> > > in a salad. They are to be placed in a skillet with ¼ cup of water,
> > > covered, and heated for about 12 minutes. They smell wonderful
> > > when the bag is opened but are just too bland once heated. The
> > > second time I heated them I added 4 or 5 healthy shakes of
> > > McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
> > > Another hit and super flavorful!
> >
> > Incredible! McCormick? They're based in Hunt Valley, Maryland. I think of crab feasts there. How'd they end up talking about Montreal. Maryland isn't exactly a french canadian speaking area.
>
> There are various seasoning blends inspired by the taste of Montreal-style
> smoked meat. Not all such blends are made by McCormick.

Moreover, how about if a Montreal spice company start making old bay seasoning? Gimmie a break. I hear also that a lot of Maryland crabs actually came from the Gulf of Mexico.

On Thursday, March 4, 2021 at 12:09:07 PM UTC-5, bruce bowser wrote:
> On Thursday, March 4, 2021 at 9:42:16 AM UTC-5, Cindy Hamilton wrote:
> > On Thursday, March 4, 2021 at 8:52:57 AM UTC-5, bruce bowser wrote:
> > > On Wednesday, March 3, 2021 at 7:34:15 PM UTC-5, wrote:
> > > > I bought some pre-cooked sausage patties once or twice for my
> > > > brother when he was here. One was the Kroger brand and the
> > > > other was from Walmart. The one from Wally World was packaged
> > > > as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> > > > were ground pork. Both are quite disappointing. One reason I bought
> > > > them is they're larger patties than what you can slice off a 1-pound roll.
> > > >
> > > > Today I plopped two in a skillet to brown them a bit as I always do..
> > > > But I opted for a light shake on each side of garlic & herb seasoning.
> > > > This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
> > > > a difference, just what these sad patties needed! Next time I will go a
> > > > bit more with the seasoning as I wasn't sure they would even be fit to eat.
> > > >
> > > > I've also purchased Kroger's grilled and cubed chicken breasts to eat
> > > > in a salad. They are to be placed in a skillet with ¼ cup of water,
> > > > covered, and heated for about 12 minutes. They smell wonderful
> > > > when the bag is opened but are just too bland once heated. The
> > > > second time I heated them I added 4 or 5 healthy shakes of
> > > > McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
> > > > Another hit and super flavorful!
> > >
> > > Incredible! McCormick? They're based in Hunt Valley, Maryland. I think of crab feasts there. How'd they end up talking about Montreal. Maryland isn't exactly a french canadian speaking area.
> >
> > There are various seasoning blends inspired by the taste of Montreal-style
> > smoked meat. Not all such blends are made by McCormick.
> Moreover, how about if a Montreal spice company start making old bay seasoning? Gimmie a break. I hear also that a lot of Maryland crabs actually came from the Gulf of Mexico.

They can't call it Old Bay, because that's trademarked. Other spice purveyors have their
own, similar mix. For example:

<https://www.penzeys.com/online-catalog/chesapeake-bay-seasoning/c-24/p-363/pd-s>

Personally, I dislike a lot of Penzey's spice mixes because they have too much celery
and ancho chile in them.

Cindy Hamilton

On Thursday, March 4, 2021 at 12:49:35 PM UTC-5, Cindy Hamilton wrote:
> On Thursday, March 4, 2021 at 12:09:07 PM UTC-5, bruce bowser wrote:
> > On Thursday, March 4, 2021 at 9:42:16 AM UTC-5, Cindy Hamilton wrote:
> > > On Thursday, March 4, 2021 at 8:52:57 AM UTC-5, bruce bowser wrote:
> > > > On Wednesday, March 3, 2021 at 7:34:15 PM UTC-5, wrote:
> > > > > I bought some pre-cooked sausage patties once or twice for my
> > > > > brother when he was here. One was the Kroger brand and the
> > > > > other was from Walmart. The one from Wally World was packaged
> > > > > as 'spicy.' Neither were spicy or flavorful; about all I can say is they
> > > > > were ground pork. Both are quite disappointing. One reason I bought
> > > > > them is they're larger patties than what you can slice off a 1-pound roll.
> > > > >
> > > > > Today I plopped two in a skillet to brown them a bit as I always do.
> > > > > But I opted for a light shake on each side of garlic & herb seasoning.
> > > > > This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
> > > > > a difference, just what these sad patties needed! Next time I will go a
> > > > > bit more with the seasoning as I wasn't sure they would even be fit to eat.
> > > > >
> > > > > I've also purchased Kroger's grilled and cubed chicken breasts to eat
> > > > > in a salad. They are to be placed in a skillet with ¼ cup of water,
> > > > > covered, and heated for about 12 minutes. They smell wonderful
> > > > > when the bag is opened but are just too bland once heated. The
> > > > > second time I heated them I added 4 or 5 healthy shakes of
> > > > > McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
> > > > > Another hit and super flavorful!
> > > >
> > > > Incredible! McCormick? They're based in Hunt Valley, Maryland. I think of crab feasts there. How'd they end up talking about Montreal. Maryland isn't exactly a french canadian speaking area.
> > >
> > > There are various seasoning blends inspired by the taste of Montreal-style
> > > smoked meat. Not all such blends are made by McCormick.
> > Moreover, how about if a Montreal spice company start making old bay seasoning? Gimmie a break. I hear also that a lot of Maryland crabs actually came from the Gulf of Mexico.
> They can't call it Old Bay, because that's trademarked. Other spice purveyors have their
> own, similar mix. For example:
>
> <https://www.penzeys.com/online-catalog/chesapeake-bay-seasoning/c-24/p-363/pd-s>
>
> Personally, I dislike a lot of Penzey's spice mixes because they have too much celery
> and ancho chile in them.

They could legally call it 'Bay seasoning'. Which is a place, just like Montreal is a place, er, excuse me.. Montréal.

wrote:
> On Wednesday, March 3, 2021 at 9:57:43 PM UTC-6, Hank Rogers wrote:
>
>> A lot of prepared food is bland deliberately. You can always doctor
>> it up, but can't do much if its already loaded with too much stuff,
>> especially hot peppers.
>>
> I swear I think these sausage patties were made with 5 pounds of ground
> pork and ¼ teaspoon of each seasoning that would be used for breakfast
> sausage. Thankfully they're not salty but they sure ain't tasty without a
> bit of doctoring.
>
> Even the Walmart brand that is labeled as 'spicy' was like eating baby
> food.
>

Your seasoning proportions are probably pretty accurate for a lot
of these items

Even restaurants often serve baby food. I've known guys that carry
a tiny bottle of hot sauce when eating at a mexican joint.

Bruce wrote:
> On Wed, 3 Mar 2021 21:08:50 -0800 (PST), "
> > wrote:
>
>> On Wednesday, March 3, 2021 at 9:57:43 PM UTC-6, Hank Rogers wrote:
>>
>>> A lot of prepared food is bland deliberately. You can always doctor
>>> it up, but can't do much if its already loaded with too much stuff,
>>> especially hot peppers.
>>>
>> I swear I think these sausage patties were made with 5 pounds of ground
>> pork and ¼ teaspoon of each seasoning that would be used for breakfast
>> sausage. Thankfully they're not salty but they sure ain't tasty without a
>> bit of doctoring.
>>
>> Even the Walmart brand that is labeled as 'spicy' was like eating baby
>> food.
>
> Was that really a post about food by Assman Hank?
>

Did you grab a good sniff off my ass, master druce?

Cindy Hamilton wrote:
> On Thursday, March 4, 2021 at 12:09:07 PM UTC-5, bruce bowser wrote:
>> On Thursday, March 4, 2021 at 9:42:16 AM UTC-5, Cindy Hamilton wrote:
>>> On Thursday, March 4, 2021 at 8:52:57 AM UTC-5, bruce bowser wrote:
>>>> On Wednesday, March 3, 2021 at 7:34:15 PM UTC-5, wrote:
>>>>> I bought some pre-cooked sausage patties once or twice for my
>>>>> brother when he was here. One was the Kroger brand and the
>>>>> other was from Walmart. The one from Wally World was packaged
>>>>> as 'spicy.' Neither were spicy or flavorful; about all I can say is they
>>>>> were ground pork. Both are quite disappointing. One reason I bought
>>>>> them is they're larger patties than what you can slice off a 1-pound roll.
>>>>>
>>>>> Today I plopped two in a skillet to brown them a bit as I always do.
>>>>> But I opted for a light shake on each side of garlic & herb seasoning.
>>>>> This is just like the Mrs. Dash stuff but a different brand. Oh boy, what
>>>>> a difference, just what these sad patties needed! Next time I will go a
>>>>> bit more with the seasoning as I wasn't sure they would even be fit to eat.
>>>>>
>>>>> I've also purchased Kroger's grilled and cubed chicken breasts to eat
>>>>> in a salad. They are to be placed in a skillet with ¼ cup of water,
>>>>> covered, and heated for about 12 minutes. They smell wonderful
>>>>> when the bag is opened but are just too bland once heated. The
>>>>> second time I heated them I added 4 or 5 healthy shakes of
>>>>> McCormick Grill Mates Montreal Chicken Seasoning and proceeded.
>>>>> Another hit and super flavorful!
>>>>
>>>> Incredible! McCormick? They're based in Hunt Valley, Maryland. I think of crab feasts there. How'd they end up talking about Montreal. Maryland isn't exactly a french canadian speaking area.
>>>
>>> There are various seasoning blends inspired by the taste of Montreal-style
>>> smoked meat. Not all such blends are made by McCormick.
>> Moreover, how about if a Montreal spice company start making old bay seasoning? Gimmie a break. I hear also that a lot of Maryland crabs actually came from the Gulf of Mexico.
>
> They can't call it Old Bay, because that's trademarked. Other spice purveyors have their
> own, similar mix. For example:
>
> <https://www.penzeys.com/online-catalog/chesapeake-bay-seasoning/c-24/p-363/pd-s>
>
> Personally, I dislike a lot of Penzey's spice mixes because they have too much celery
> and ancho chile in them.
>
> Cindy Hamilton
>

Yeah, and they are all homos too.

That's why Popeye dumped them

He was getting hooked on whatever they were putting in their stuff.

Sheldon Martin wrote:
> On Thu, 4 Mar 2021 10:22:28 -0500, Gary > wrote:
>
>> jmcquown wrote:
>>> I don't know why but I much prefer link breakfast sausages to patties.
>>> And yes, cooked from raw. Neither one of the pre-cooked (microwaved or
>>> not) ever tasted good to me.
>
> I prefer the patties that I make myself... I don't want any mystery
> meat sausage. Grinding pork butt with Italian herb seasoning and a
> bit of crushed red pepper is very easy and forming patties is as easy
> as forming burgers...

Yes Popeye, but yoose have a diesel powered meat grinder. Some of
us get tired with our inferior hand crank devices.

joan wrote:

> Gary wrote:
>> One favorite snack is one slice of buttered toast, folded in half with 2
>> halves of a sausage patty to fill it.

> I like toast with a light smear of mustard on each side with two sausage
> patties filling the gap. Some like this using biscuits instead of toast, it's
> ok, but I prefer toast.

Same with me. I've never been a big fan of biscuits although sometimes
they are good. I don't bother making them though.

As far as commercial, McDonald's sausage biscuits are good.
Interestingly, they serve them with a condiment pack of grape jam. I
never would have thought of that but I tried it once and it was good.

KFC biscuits are good too but I liked the old soft dinner rolls better.

When eating sausage at home with eggs, I always like a drizzle of maple
syrup. Either the pure maple or even the "fake" like Log Cabin brand.

Sheldon Martin wrote:
> we don't care for breakfast sausage, neither of us likes sage.

I love sage. Whenever I make bird stuffing, I'm very generous with that
ingredient.

On Fri, 5 Mar 2021 12:58:14 -0500, Gary > wrote:

>joan wrote:
>
>> Gary wrote:
>>> One favorite snack is one slice of buttered toast, folded in half with 2
>>> halves of a sausage patty to fill it.
>
>> I like toast with a light smear of mustard on each side with two sausage
>> patties filling the gap. Some like this using biscuits instead of toast, it's
>> ok, but I prefer toast.

Toast is meaningless unless you indicate toasted what... could be
white, whole wheat, rye, or my favorite toasted cinnamon raisin with
apple butter... sauseege with Guldens Spicy Brown is TIAD unless the
sausage is a frankfurter on seeded rye. And a light schmear is
redundant... a schmear always connotes light... unless it's your
schmeared tidy whities. LOL

>Same with me. I've never been a big fan of biscuits although sometimes
>they are good. I don't bother making them though.
>
>As far as commercial, McDonald's sausage biscuits are good.
>Interestingly, they serve them with a condiment pack of grape jam. I
>never would have thought of that but I tried it once and it was good.
>
>KFC biscuits are good too but I liked the old soft dinner rolls better.
>
>When eating sausage at home with eggs, I always like a drizzle of maple
>syrup. Either the pure maple or even the "fake" like Log Cabin brand.
>
>
>
>
>

On Friday, March 5, 2021 at 11:59:18 AM UTC-6, Gary wrote:
>
> Sheldon Martin wrote:
>
> > we don't care for breakfast sausage, neither of us likes sage.
> I love sage. Whenever I make bird stuffing, I'm very generous with that
> ingredient.
>
There's a sausage brand sold here and one of their varieties is sage.
I don't buy it as it's just too much sage for me. I also don't like Thanksgiving
cornbread dressing overloaded with sage. It gives me indigestion
something awful and bloating. I believe you could stick a pin in me and
I'd fly around the room like a balloon that's been blown up and released.

On Friday, March 5, 2021 at 1:14:00 PM UTC-6, Sheldon wrote:
>
> >joan wrote:
> >
> >> I like toast with a light smear of mustard on each side with two sausage
> >> patties filling the gap. Some like this using biscuits instead of toast, it's
> >> ok, but I prefer toast.
> >>
> Toast is meaningless unless you indicate toasted what... could be
> white, whole wheat, rye, or my favorite toasted cinnamon raisin with
> apple butter... sauseege with Guldens Spicy Brown is TIAD unless the
> sausage is a frankfurter on seeded rye. And a light schmear is
> redundant... a schmear always connotes light... unless it's your
> schmeared tidy whities. LOL
> >
When I eat sausage and toast sandwiches or most any sandwich, it is
ALWAYS white bread. Spicy brown mustard on toasted white bread and
sausage patties are quite good, to me. It doesn't take much, just
enough to lend flavor and I don't want to overpower the sausage.

When I eat corned beef sandwiches it's always pumpernickel and
also gets a light smear of spicy brown mustard. I'm there for the
meat and the bread and just want the added flavor of the mustard.
I'm not eating a mustard sandwich nor do I eat mustard hotdogs.
I want the mustard to compliment the meat and bread, not over-
power it.

On Fri, 5 Mar 2021 11:26:48 -0800 (PST), "
> wrote:

>On Friday, March 5, 2021 at 1:14:00 PM UTC-6, Sheldon wrote:
>>
>> >joan wrote:
>> >
>> >> I like toast with a light smear of mustard on each side with two sausage
>> >> patties filling the gap. Some like this using biscuits instead of toast, it's
>> >> ok, but I prefer toast.
>> >>
>> Toast is meaningless unless you indicate toasted what... could be
>> white, whole wheat, rye, or my favorite toasted cinnamon raisin with
>> apple butter... sauseege with Guldens Spicy Brown is TIAD unless the
>> sausage is a frankfurter on seeded rye. And a light schmear is
>> redundant... a schmear always connotes light... unless it's your
>> schmeared tidy whities. LOL
>> >
>When I eat sausage and toast sandwiches or most any sandwich, it is
>ALWAYS white bread. Spicy brown mustard on toasted white bread and
>sausage patties are quite good, to me. It doesn't take much, just
>enough to lend flavor and I don't want to overpower the sausage.
>
>When I eat corned beef sandwiches it's always pumpernickel and
>also gets a light smear of spicy brown mustard. I'm there for the
>meat and the bread and just want the added flavor of the mustard.
>I'm not eating a mustard sandwich nor do I eat mustard hotdogs.
>I want the mustard to compliment the meat and bread, not over-
>power it.

fried egg sandwiches on white bread & butter must have a lot of spicy
brown mustard. No toast. Toast(white) is for garden fresh tomato
sandwiches. Or avocado sandwiches.. Rye toast is for poached eggs.
Janet US

On Friday, March 5, 2021 at 4:27:07 PM UTC-6, US Janet wrote:
>
> fried egg sandwiches on white bread & butter must have a lot of spicy
> brown mustard. No toast. Toast(white) is for garden fresh tomato
> sandwiches. Or avocado sandwiches.. Rye toast is for poached eggs.
> Janet US
>
When I eat fried egg sandwiches it's on white bread, too, but butter only.
However, it is lightly toasted. Tomato sandwiches are on white bread
as well, but not toasted. I just scoop avocado out of its' shell and eat it
like that. I'll eat rye for corned beef or pastrami only if pumpernickel isn't
available. Not only do I love pumpernickel, the smell of it is intoxicating.

It's great we all have choice!

On 2021-03-05 5:27 p.m., US Janet wrote:
> On Fri, 5 Mar 2021 11:26:48 -0800 (PST), "

>> When I eat corned beef sandwiches it's always pumpernickel and
>> also gets a light smear of spicy brown mustard. I'm there for the
>> meat and the bread and just want the added flavor of the mustard.
>> I'm not eating a mustard sandwich nor do I eat mustard hotdogs.
>> I want the mustard to compliment the meat and bread, not over-
>> power it.
>
> fried egg sandwiches on white bread & butter must have a lot of spicy
> brown mustard. No toast. Toast(white) is for garden fresh tomato
> sandwiches. Or avocado sandwiches.. Rye toast is for poached eggs.
\

It never occurred to me to have mustard of any kind on a fried egg
sandwiches. I only have a fried egg sandwich once every year or two,
and I have them on toasted whole wheat. My son likes mustard with
chicken or turkey sandwiches.

I have not had a garden fresh tomato sandwich in years. I keep trying to
grow tomatoes but never have much luck. My father used to grow wonderful
tomatoes and white toast sliced tomato sandwiches were a common summer
time lunch. I loved them.

On Fri, 5 Mar 2021 18:15:35 -0500, Dave Smith
> wrote:

>On 2021-03-05 5:27 p.m., US Janet wrote:
>> On Fri, 5 Mar 2021 11:26:48 -0800 (PST), "
>
>>> When I eat corned beef sandwiches it's always pumpernickel and
>>> also gets a light smear of spicy brown mustard. I'm there for the
>>> meat and the bread and just want the added flavor of the mustard.
>>> I'm not eating a mustard sandwich nor do I eat mustard hotdogs.
>>> I want the mustard to compliment the meat and bread, not over-
>>> power it.
>>
>> fried egg sandwiches on white bread & butter must have a lot of spicy
>> brown mustard. No toast. Toast(white) is for garden fresh tomato
>> sandwiches. Or avocado sandwiches.. Rye toast is for poached eggs.
>\
>
>It never occurred to me to have mustard of any kind on a fried egg
>sandwiches. I only have a fried egg sandwich once every year or two,
>and I have them on toasted whole wheat. My son likes mustard with
>chicken or turkey sandwiches.
>
>I have not had a garden fresh tomato sandwich in years. I keep trying to
>grow tomatoes but never have much luck. My father used to grow wonderful
>tomatoes and white toast sliced tomato sandwiches were a common summer
>time lunch. I loved them.

there are tomatoes that are probably more suited to your climate.
Check for a seed company in your locale. Otherwise check with
www.nicholsgardennursery.com .
The are located in Albany, Oregon and have tomatoes and veggies that
appreciate a shorter cooler growing season.
Janet US

On 2021-03-05 8:51 p.m., US Janet wrote:
> On Fri, 5 Mar 2021 18:15:35 -0500, Dave Smith
chicken or turkey sandwiches.
>>
>> I have not had a garden fresh tomato sandwich in years. I keep trying to
>> grow tomatoes but never have much luck. My father used to grow wonderful
>> tomatoes and white toast sliced tomato sandwiches were a common summer
>> time lunch. I loved them.
>
> there are tomatoes that are probably more suited to your climate.
> Check for a seed company in your locale. Otherwise check with
> www.nicholsgardennursery.com .
> The are located in Albany, Oregon and have tomatoes and veggies that
> appreciate a shorter cooler growing season.


I buy the seedlings from local suppliers. I figured they should be okay.
Sometimes the plants just don't grow much, and when they do the fruit
never fully develops. It's frustrating because I like tomatoes fresh out
of the garden.

On Friday, March 5, 2021 at 5:51:06 PM UTC-5, wrote:
> On Friday, March 5, 2021 at 4:27:07 PM UTC-6, US Janet wrote:
> >
> > fried egg sandwiches on white bread & butter must have a lot of spicy
> > brown mustard. No toast. Toast(white) is for garden fresh tomato
> > sandwiches. Or avocado sandwiches.. Rye toast is for poached eggs.
> > Janet US
> >
> When I eat fried egg sandwiches it's on white bread, too, but butter only.
> However, it is lightly toasted. Tomato sandwiches are on white bread
> as well, but not toasted. I just scoop avocado out of its' shell and eat it
> like that. I'll eat rye for corned beef or pastrami only if pumpernickel isn't
> available. Not only do I love pumpernickel, the smell of it is intoxicating.
>
> It's great we all have choice!

Fried egg sandwiches with mayo and lettuce on untoasted white bread.

Rye is preferable for corned beef and pastrami, but pumpernickel will
do in a pinch.

Tomato sandwiches (toasted or untoasted) must be garnished with a lot of bacon :-)

Cindy Hamilton

On Friday, March 5, 2021 at 5:51:06 PM UTC-5, wrote:
> On Friday, March 5, 2021 at 4:27:07 PM UTC-6, US Janet wrote:
> >
> > fried egg sandwiches on white bread & butter must have a lot of spicy
> > brown mustard. No toast. Toast(white) is for garden fresh tomato
> > sandwiches. Or avocado sandwiches.. Rye toast is for poached eggs.
> > Janet US
> >
> When I eat fried egg sandwiches it's on white bread, too, but butter only.
> However, it is lightly toasted.

With bacon (and grits instead of mayo), I think that's a great combo.

On Saturday, March 6, 2021 at 10:45:00 AM UTC-6, bruce bowser wrote:
>
> On Friday, March 5, 2021 at 5:51:06 PM UTC-5, wrote:
> >
> > When I eat fried egg sandwiches it's on white bread, too, but butter only.
> > However, it is lightly toasted.
> >
> With bacon (and grits instead of mayo), I think that's a great combo.
>
Grits on a sandwich??? That sounds a bit stomach churning to me.

On Saturday, March 6, 2021 at 2:17:41 PM UTC-5, wrote:
> On Saturday, March 6, 2021 at 10:45:00 AM UTC-6, bruce bowser wrote:
> >
> > On Friday, March 5, 2021 at 5:51:06 PM UTC-5, wrote:
> > >
> > > When I eat fried egg sandwiches it's on white bread, too, but butter only.
> > > However, it is lightly toasted.
> > >
> > With bacon (and grits instead of mayo), I think that's a great combo.
>
> Grits on a sandwich??? That sounds a bit stomach churning to me.

Someone from dixie once told me that they could dip biscuits in grits and eat all day.

On Saturday, March 6, 2021 at 4:13:17 PM UTC-6, bruce bowser wrote:
>
> On Saturday, March 6, 2021 at 2:17:41 PM UTC-5, wrote:
>
> > On Saturday, March 6, 2021 at 10:45:00 AM UTC-6, bruce bowser wrote:
> > >
> > > With bacon (and grits instead of mayo), I think that's a great combo.
> >
> > Grits on a sandwich??? That sounds a bit stomach churning to me.
> >
> Someone from dixie once told me that they could dip biscuits in grits and eat all day.
>
'Twarn't me.

bruce bowser wrote:
> On Saturday, March 6, 2021 at 2:17:41 PM UTC-5, wrote:
>> On Saturday, March 6, 2021 at 10:45:00 AM UTC-6, bruce bowser wrote:
>>>
>>> On Friday, March 5, 2021 at 5:51:06 PM UTC-5, wrote:
>>>>
>>>> When I eat fried egg sandwiches it's on white bread, too, but butter only.
>>>> However, it is lightly toasted.
>>>>
>>> With bacon (and grits instead of mayo), I think that's a great combo.
>>
>> Grits on a sandwich??? That sounds a bit stomach churning to me.
>
> Someone from dixie once told me that they could dip biscuits in grits and eat all day.
>

And you are still sniffing their ass, right druce?

wrote:
> On Saturday, March 6, 2021 at 4:13:17 PM UTC-6, bruce bowser wrote:
>>
>> On Saturday, March 6, 2021 at 2:17:41 PM UTC-5, wrote:
>>
>>> On Saturday, March 6, 2021 at 10:45:00 AM UTC-6, bruce bowser wrote:
>>>>
>>>> With bacon (and grits instead of mayo), I think that's a great combo.
>>>
>>> Grits on a sandwich??? That sounds a bit stomach churning to me.
>>>
>> Someone from dixie once told me that they could dip biscuits in grits and eat all day.
>>
> 'Twarn't me.
>

No worry. Dutch master Druce ****ed off and went to da LOO.

Closer to kuth's rectum I guess.

On 06/03/2021 09:32, Cindy Hamilton wrote:
> On Friday, March 5, 2021 at 5:51:06 PM UTC-5, wrote:
>> On Friday, March 5, 2021 at 4:27:07 PM UTC-6, US Janet wrote:
>>>
>>> fried egg sandwiches on white bread & butter must have a lot of spicy
>>> brown mustard. No toast. Toast(white) is for garden fresh tomato
>>> sandwiches. Or avocado sandwiches.. Rye toast is for poached eggs.
>>> Janet US
>>>
>> When I eat fried egg sandwiches it's on white bread, too, but butter only.
>> However, it is lightly toasted. Tomato sandwiches are on white bread
>> as well, but not toasted. I just scoop avocado out of its' shell and eat it
>> like that. I'll eat rye for corned beef or pastrami only if pumpernickel isn't
>> available. Not only do I love pumpernickel, the smell of it is intoxicating.
>>
>> It's great we all have choice!
>
> Fried egg sandwiches with mayo and lettuce on untoasted white bread.
>
> Rye is preferable for corned beef and pastrami, but pumpernickel will
> do in a pinch.
>
> Tomato sandwiches (toasted or untoasted) must be garnished with a lot of bacon :-)
>
> Cindy Hamilton
>

====

That sounds right to me)