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 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 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 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 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 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 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 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 5/23/2021 5:22 PM, wrote:
> 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.
>

Actually, my 'carolina' brand might just be called "Carolina Pride."
That sounds familiar. If that's the case, probably made by the same
company and named for the state it's sold in.

On Mon, 24 May 2021 08:26:20 -0400, Gary > wrote:

>On 5/23/2021 5:22 PM, wrote:
>> 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.
>
>Actually, my 'carolina' brand might just be called "Carolina Pride."
>That sounds familiar. If that's the case, probably made by the same
>company and named for the state it's sold in.

Carolina/Texass Mystery Meat.

I don't like breakfast sausage, too sagey. I much prefer Italian
Saw-Seege. I form it into patties by hand, same as I do burgers (wet
hands don't stick). I weigh the meat mixture, usually 6 ounces for
saw-seege... beef burgers typically 12 ounces... they are rightfully
called chopped steak... olde tyme NYC diners had them on the menu...
served with mashed, gravy, and a veggie or a cup of soup du jour, no
burger bun, often called a blue plate special.

On Monday, May 24, 2021 at 7:26:29 AM UTC-5, Gary wrote:
>
> On 5/23/2021 5:22 PM, wrote:
> >
> >> 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.
> >
> Actually, my 'carolina' brand might just be called "Carolina Pride."
> That sounds familiar. If that's the case, probably made by the same
> company and named for the state it's sold in.
>
I went to Wally World today while out running errands. I did look in their
breakfast sausage case and they do not stock it. But I'll stick look when
I hit Kroger this Thursday.

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

On 5/23/2021 10:32 PM, Dave Smith wrote:

> Ask them, theyre here. "You can stop saying that now. Thank you."
>

Man, you really cut the chance of the real Dave Smith getting many views
- killfile time!