Not sure about the rest of y'all, but sausage gravy and biscuits is a
must, at least a few times per year. The biscuits were in a pinch too
long, but still fluffy inside, and they will finish up nicely for supper
with left over chicken noodle soup!

https://postimg.cc/gallery/VNLd7Sr

On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
>
> Not sure about the rest of y'all, but sausage gravy and biscuits is a
> must, at least a few times per year. The biscuits were in a pinch too
> long, but still fluffy inside, and they will finish up nicely for supper
> with left over chicken noodle soup!
>
> https://postimg.cc/gallery/VNLd7Sr
>
Looks good and I'd rather have a slightly overdone biscuit rather than
one that is doughy inside.

_For me_ the gravy is just a tad too thick but I'd not refuse a plate if I
were there. This morning I fried up a pound of Purnell's smoked breakfast
sausage. I hope it's good but I'm chowing down on a bacon and tomato on
toast sandwich for breakfast.

On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
> Not sure about the rest of y'all, but sausage gravy and biscuits is a
> must, at least a few times per year. The biscuits were in a pinch too
> long, but still fluffy inside, and they will finish up nicely for supper
> with left over chicken noodle soup!
>
> https://postimg.cc/gallery/VNLd7Sr
>
MOM! Kitty fwew up again.

--Bryan

On 9/18/2022 14:49, Bryan Simmons wrote:
> On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
>> Not sure about the rest of y'all, but sausage gravy and biscuits is a
>> must, at least a few times per year. The biscuits were in a pinch too
>> long, but still fluffy inside, and they will finish up nicely for supper
>> with left over chicken noodle soup!
>>
>> https://postimg.cc/gallery/VNLd7Sr
>>
> MOM! Kitty fwew up again.
>
> --Bryan

You really are an awfully picky eater. The only normal* food that I
really don't care for would be noticeable mushroom pieces, and that's
mainly a texture issue.

-----

*I don't want to hear about some third world country that eats bugs

On 9/18/2022 13:18, itsjoannotjoann@webtv.net wrote:
> On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
>>
>> Not sure about the rest of y'all, but sausage gravy and biscuits is a
>> must, at least a few times per year. The biscuits were in a pinch too
>> long, but still fluffy inside, and they will finish up nicely for supper
>> with left over chicken noodle soup!
>>
>> https://postimg.cc/gallery/VNLd7Sr
>>
> Looks good and I'd rather have a slightly overdone biscuit rather than
> one that is doughy inside.
>
> _For me_ the gravy is just a tad too thick but I'd not refuse a plate if I
> were there. This morning I fried up a pound of Purnell's smoked breakfast
> sausage. I hope it's good but I'm chowing down on a bacon and tomato on
> toast sandwich for breakfast.

I felt the same, so I thinned the gravy out a bit with a splash of water
after photos.

This was just the store ground breakfast sausage (didn't appear to be
any sage), but I've had a roll of that Purnell's before; not bad!

On Sunday, September 18, 2022 at 1:18:20 PM UTC-4, itsjoannotjoann@webtv.net wrote:
> On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
> >
> > Not sure about the rest of y'all, but sausage gravy and biscuits is a
> > must, at least a few times per year. The biscuits were in a pinch too
> > long, but still fluffy inside, and they will finish up nicely for supper
> > with left over chicken noodle soup!
> >
> > https://postimg.cc/gallery/VNLd7Sr
> >
> Looks good and I'd rather have a slightly overdone biscuit rather than
> one that is doughy inside.
>
> _For me_ the gravy is just a tad too thick but I'd not refuse a plate if I
> were there. This morning I fried up a pound of Purnell's smoked breakfast
> sausage. I hope it's good but I'm chowing down on a bacon and tomato on
> toast sandwich for breakfast.

I recently tried (non-smoked) breakfast sausage on pizza. It was OK. I also tried slicing summer sausage on pizza. But the flavor was a little too strong.

On Sun, 18 Sep 2022 15:03:33 -0400, Michael Trew
<michael.trew@att.net> wrote:

>On 9/18/2022 14:49, Bryan Simmons wrote:
>> On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
>>> Not sure about the rest of y'all, but sausage gravy and biscuits is a
>>> must, at least a few times per year. The biscuits were in a pinch too
>>> long, but still fluffy inside, and they will finish up nicely for supper
>>> with left over chicken noodle soup!
>>>
>>> https://postimg.cc/gallery/VNLd7Sr
>>>
>> MOM! Kitty fwew up again.
>>
>> --Bryan
>
>You really are an awfully picky eater.

Bryan thinks he's superior. That's typical for narcissists.

On Sun, 18 Sep 2022 12:26:13 -0700 (PDT), bruce bowser
<bruce2bowser@gmail.com> wrote:

>On Sunday, September 18, 2022 at 1:18:20 PM UTC-4, itsjoannotjoann@webtv.net wrote:
>> On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
>> >
>> > Not sure about the rest of y'all, but sausage gravy and biscuits is a
>> > must, at least a few times per year. The biscuits were in a pinch too
>> > long, but still fluffy inside, and they will finish up nicely for supper
>> > with left over chicken noodle soup!
>> >
>> > https://postimg.cc/gallery/VNLd7Sr
>> >
>> Looks good and I'd rather have a slightly overdone biscuit rather than
>> one that is doughy inside.
>>
>> _For me_ the gravy is just a tad too thick but I'd not refuse a plate if I
>> were there. This morning I fried up a pound of Purnell's smoked breakfast
>> sausage. I hope it's good but I'm chowing down on a bacon and tomato on
>> toast sandwich for breakfast.
>
>I recently tried (non-smoked) breakfast sausage on pizza.

Can you buy non-smoked meat in the US?

On Sunday, September 18, 2022 at 2:03:38 PM UTC-5, Michael Trew wrote:
> On 9/18/2022 14:49, Bryan Simmons wrote:
> > On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
> >> Not sure about the rest of y'all, but sausage gravy and biscuits is a
> >> must, at least a few times per year. The biscuits were in a pinch too
> >> long, but still fluffy inside, and they will finish up nicely for supper
> >> with left over chicken noodle soup!
> >>
> >> https://postimg.cc/gallery/VNLd7Sr
> >>
> > MOM! Kitty fwew up again.
> >
> > --Bryan
> You really are an awfully picky eater. The only normal* food that I
> really don't care for would be noticeable mushroom pieces, and that's
> mainly a texture issue.
>
I'm not saying that I wouldn't eat it, but it
*does* superficially look like vomit. I don't
even think that sausage gravy is a bad idea,
but putting it on biscuits is just too much
flour. I doubt that I've ever had decent
sausage gravy anywhere but home, because
it's only served in low class diners, or for
"continental breakfasts" at motels, where
expectations are low, so they use canned.

I have made a version of it at home, but I
made it very thin, as a cream of sausage
soup, rather than gloppy gravy. I stand by
my assertion that your photo looked like
vomit.

--Bryan

On 9/18/2022 4:15 PM, Bryan Simmons wrote:
> On Sunday, September 18, 2022 at 2:03:38 PM UTC-5, Michael Trew wrote:
>> On 9/18/2022 14:49, Bryan Simmons wrote:
>>> On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
>>>> Not sure about the rest of y'all, but sausage gravy and biscuits is a
>>>> must, at least a few times per year. The biscuits were in a pinch too
>>>> long, but still fluffy inside, and they will finish up nicely for supper
>>>> with left over chicken noodle soup!
>>>>
>>>> https://postimg.cc/gallery/VNLd7Sr
>>>>
>>> MOM! Kitty fwew up again.
>>>
>>> --Bryan
>> You really are an awfully picky eater. The only normal* food that I
>> really don't care for would be noticeable mushroom pieces, and that's
>> mainly a texture issue.
>>
> I'm not saying that I wouldn't eat it, but it
> *does* superficially look like vomit. I don't
> even think that sausage gravy is a bad idea,
> but putting it on biscuits is just too much
> flour. I doubt that I've ever had decent
> sausage gravy anywhere but home, because
> it's only served in low class diners, or for
> "continental breakfasts" at motels, where
> expectations are low, so they use canned.
>
> I have made a version of it at home, but I
> made it very thin, as a cream of sausage
> soup, rather than gloppy gravy. I stand by
> my assertion that your photo looked like
> vomit.
>
> --Bryan

Now you're sounding like someone else, criticizing food pics. What
would you serve your thinner version sausage gravy on if not biscuits?

Jill

On Sunday, September 18, 2022 at 3:15:38 PM UTC-5, bryang...@gmail.com wrote:
> >
> On Sunday, September 18, 2022 at 2:03:38 PM UTC-5, Michael Trew wrote:
> >
> > You really are an awfully picky eater.
> >
> I'm not saying that I wouldn't eat it, but it
> *does* superficially look like vomit. I don't
> even think that sausage gravy is a bad idea,
> but putting it on biscuits is just too much
> flour.
>
Naw, they're both cooked and it's truly a 'stick to your ribs' type
of breakfast.
>
> I doubt that I've ever had decent
> sausage gravy anywhere but home, because
> it's only served in low class diners, or for
> "continental breakfasts" at motels, where
> expectations are low, so they use canned.
>
I've had it at Cracker Barrel and it was nothing to turn your nose
up at. But I've had some bad sausage gravy and that was at work.
Dumbasses were Yankees from New Yawk and they made it with
chicken broth. VERY disgusting stuff and s a l t y.
>
> I have made a version of it at home, but I
> made it very thin, as a cream of sausage
> soup, rather than gloppy gravy. I stand by
> my assertion that your photo looked like
> vomit.
>
> --Bryan
>
There's a fine line when it's just too thick and it's more like the consistency
of mashed potatoes. Then there's the stuff that's far too watery to almost
contain no cooked flour. But if it's too thick I just add a splash of milk to
thin it out.

On Sunday, September 18, 2022 at 3:03:38 PM UTC-4, Michael Trew wrote:
> On 9/18/2022 14:49, Bryan Simmons wrote:
> > On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
> >> Not sure about the rest of y'all, but sausage gravy and biscuits is a
> >> must, at least a few times per year. The biscuits were in a pinch too
> >> long, but still fluffy inside, and they will finish up nicely for supper
> >> with left over chicken noodle soup!
> >>
> >> https://postimg.cc/gallery/VNLd7Sr
> >>
> > MOM! Kitty fwew up again.
> >
> > --Bryan
> You really are an awfully picky eater. The only normal* food that I
> really don't care for would be noticeable mushroom pieces, and that's
> mainly a texture issue.

How do you like your steak?

> -----
>
> *I don't want to hear about some third world country that eats bugs

I suppose it's obvious bugs to which you object. They're incidentally
in everything, and deliberately in a variety of foods that are dyed red.

--
Cindy Hamilton

On 9/20/2022 5:57, Cindy Hamilton wrote:
> On Sunday, September 18, 2022 at 3:03:38 PM UTC-4, Michael Trew wrote:
>> You really are an awfully picky eater. The only normal* food that I
>> really don't care for would be noticeable mushroom pieces, and that's
>> mainly a texture issue.
>
> How do you like your steak?

Cindy's alive!

I knew someone was going to retort with that. I'll eat steak, but I
suppose I'm a bit more particular on the cooking method.

>> *I don't want to hear about some third world country that eats bugs
>
> I suppose it's obvious bugs to which you object. They're incidentally
> in everything, and deliberately in a variety of foods that are dyed red.

Perhaps it's the presentation. The last time that I went to a Chinese
buffet with my daughter, on a Sunday, they put out a tray of crawfish.
They serve them whole cooked, eyes, limbs, and all. She insisted on
trying one. The sight of it whole on the plate was just flat out
unappetizing to me.

On 2022-09-20 5:19 p.m., Michael Trew wrote:
> On 9/20/2022 5:57, Cindy Hamilton wrote:
>> On Sunday, September 18, 2022 at 3:03:38 PM UTC-4, Michael Trew wrote:
>>> You really are an awfully picky eater. The only normal* food that I
>>> really don't care for would be noticeable mushroom pieces, and that's
>>> mainly a texture issue.
>>
>> How do you like your steak?
>
> Cindy's alive!
>
> I knew someone was going to retort with that.  I'll eat steak, but I
> suppose I'm a bit more particular on the cooking method.
>
>>> *I don't want to hear about some third world country that eats bugs
>>
>> I suppose it's obvious bugs to which you object.  They're incidentally
>> in everything, and deliberately in a variety of foods that are dyed red.
>
> Perhaps it's the presentation.  The last time that I went to a Chinese
> buffet with my daughter, on a Sunday, they put out a tray of crawfish.
> They serve them whole cooked, eyes, limbs, and all.  She insisted on
> trying one.  The sight of it whole on the plate was just flat out
> unappetizing to me.

That might be a turn off for some people. For those who have have
experience eating and enjoying those things, the sight of those heads
would probably be be much more pleasant. Lobster and shrimp heads might
be off putting to some people, but they would be pleasing to me.

On 9/20/2022 5:19 PM, Michael Trew wrote:
> Perhaps it's the presentation.  The last time that I went to a Chinese
> buffet with my daughter, on a Sunday, they put out a tray of crawfish.
> They serve them whole cooked, eyes, limbs, and all.  She insisted on
> trying one.  The sight of it whole on the plate was just flat out
> unappetizing to me.

It sounds as though your daughter is adventurous when it comes to food.
Did she try the crawfish?

Jill

On Tuesday, September 20, 2022 at 5:57:50 AM UTC-4, Cindy Hamilton wrote:
> On Sunday, September 18, 2022 at 3:03:38 PM UTC-4, Michael Trew wrote:
> > On 9/18/2022 14:49, Bryan Simmons wrote:
> > > On Sunday, September 18, 2022 at 11:53:52 AM UTC-5, Michael Trew wrote:
> > >> Not sure about the rest of y'all, but sausage gravy and biscuits is a
> > >> must, at least a few times per year. The biscuits were in a pinch too
> > >> long, but still fluffy inside, and they will finish up nicely for supper
> > >> with left over chicken noodle soup!
> > >>
> > >> https://postimg.cc/gallery/VNLd7Sr
> > >>
> > > MOM! Kitty fwew up again.
> > >
> > > --Bryan
> > You really are an awfully picky eater. The only normal* food that I
> > really don't care for would be noticeable mushroom pieces, and that's
> > mainly a texture issue.
>
> How do you like your steak?

I like steak marinated 24 hrs and then mesquite grilled medium rare.

On 9/20/2022 17:59, jmcquown wrote:
> On 9/20/2022 5:19 PM, Michael Trew wrote:
>> Perhaps it's the presentation. The last time that I went to a Chinese
>> buffet with my daughter, on a Sunday, they put out a tray of crawfish.
>> They serve them whole cooked, eyes, limbs, and all. She insisted on
>> trying one. The sight of it whole on the plate was just flat out
>> unappetizing to me.
>
>
> It sounds as though your daughter is adventurous when it comes to food.
> Did she try the crawfish?
>
> Jill

Yes; at first, she liked it, but after eating part of it, she said "it
made her feel weird". I didn't notice any kind of allergic reaction, so
I'm not sure what she meant. Perhaps she didn't like cracking it open
to eat the inside.

I split it open for her, which I can't say that I enjoyed either.
Perhaps it would have been more appetizing if the meat were already
taken out, then served. It didn't seem worth the hassle, for how little
meat was inside.

On 9/20/2022 10:51 PM, Michael Trew wrote:
> On 9/20/2022 17:59, jmcquown wrote:
>> On 9/20/2022 5:19 PM, Michael Trew wrote:
>>> Perhaps it's the presentation.  The last time that I went to a Chinese
>>> buffet with my daughter, on a Sunday, they put out a tray of crawfish.
>>> They serve them whole cooked, eyes, limbs, and all.  She insisted on
>>> trying one.  The sight of it whole on the plate was just flat out
>>> unappetizing to me.
>>
>>
>> It sounds as though your daughter is adventurous when it comes to food.
>> Did she try the crawfish?
>>
>> Jill
>
> Yes; at first, she liked it, but after eating part of it, she said "it
> made her feel weird".  I didn't notice any kind of allergic reaction, so
> I'm not sure what she meant.  Perhaps she didn't like cracking it open
> to eat the inside.
>
> I split it open for her, which I can't say that I enjoyed either.
> Perhaps it would have been more appetizing if the meat were already
> taken out, then served.  It didn't seem worth the hassle, for how little
> meat was inside.

Well, this is why when I want to make something using crawfish I don't
go for the whole ones (not that I could find them whole around here). I
buy crawfish tail meat from the freezer section. You may not be able to
find it and the few things I could suggest you make with it may not
appeal anyway.

Jill

On 9/24/2022 11:38, jmcquown wrote:
> On 9/20/2022 10:51 PM, Michael Trew wrote:
>>
>> Yes; at first, she liked it, but after eating part of it, she said "it
>> made her feel weird". I didn't notice any kind of allergic reaction,
>> so I'm not sure what she meant. Perhaps she didn't like cracking it
>> open to eat the inside.
>
> Well, this is why when I want to make something using crawfish I don't
> go for the whole ones (not that I could find them whole around here). I
> buy crawfish tail meat from the freezer section. You may not be able to
> find it and the few things I could suggest you make with it may not
> appeal anyway.
>
> Jill

I don't have problem with seafood, and I tried a little piece of the
tail meat. It tasted good, but it's a fair amount of hassle for so
little meat.

On 9/24/2022 5:03 PM, Michael Trew wrote:
> On 9/24/2022 11:38, jmcquown wrote:
>> On 9/20/2022 10:51 PM, Michael Trew wrote:
>>>
>>> Yes; at first, she liked it, but after eating part of it, she said "it
>>> made her feel weird".  I didn't notice any kind of allergic reaction,
>>> so I'm not sure what she meant.  Perhaps she didn't like cracking it
>>> open to eat the inside.
>>
>> Well, this is why when I want to make something using crawfish I don't
>> go for the whole ones (not that I could find them whole around here). I
>> buy crawfish tail meat from the freezer section. You may not be able to
>> find it and the few things I could suggest you make with it may not
>> appeal anyway.
>>
>> Jill
>
> I don't have problem with seafood, and I tried a little piece of the
> tail meat.  It tasted good, but it's a fair amount of hassle for so
> little meat.

Blue crabs are like that. It is more of a social event than a meal.
Put a pile of crabs and a pitcher of beer on the table and pick away.
Crabs are labor intensive but a good excuse to get together with a few
friends.

On 9/24/2022 5:03 PM, Michael Trew wrote:
> On 9/24/2022 11:38, jmcquown wrote:
>> On 9/20/2022 10:51 PM, Michael Trew wrote:
>>>
>>> Yes; at first, she liked it, but after eating part of it, she said "it
>>> made her feel weird".  I didn't notice any kind of allergic reaction,
>>> so I'm not sure what she meant.  Perhaps she didn't like cracking it
>>> open to eat the inside.
>>
>> Well, this is why when I want to make something using crawfish I don't
>> go for the whole ones (not that I could find them whole around here). I
>> buy crawfish tail meat from the freezer section. You may not be able to
>> find it and the few things I could suggest you make with it may not
>> appeal anyway.
>>
>> Jill
>
> I don't have problem with seafood, and I tried a little piece of the
> tail meat.  It tasted good, but it's a fair amount of hassle for so
> little meat.

That's why I buy the tail meat in 1 lb. packages. :)

Jill

On 9/24/2022 5:13 PM, Ed Pawlowski wrote:
> On 9/24/2022 5:03 PM, Michael Trew wrote:
>> On 9/24/2022 11:38, jmcquown wrote:
>>> On 9/20/2022 10:51 PM, Michael Trew wrote:
>>>>
>>>> Yes; at first, she liked it, but after eating part of it, she said "it
>>>> made her feel weird".  I didn't notice any kind of allergic reaction,
>>>> so I'm not sure what she meant.  Perhaps she didn't like cracking it
>>>> open to eat the inside.
>>>
>>> Well, this is why when I want to make something using crawfish I don't
>>> go for the whole ones (not that I could find them whole around here). I
>>> buy crawfish tail meat from the freezer section. You may not be able to
>>> find it and the few things I could suggest you make with it may not
>>> appeal anyway.
>>>
>>> Jill
>>
>> I don't have problem with seafood, and I tried a little piece of the
>> tail meat.  It tasted good, but it's a fair amount of hassle for so
>> little meat.
>
>
> Blue crabs are like that.  It is more of a social event than a meal. Put
> a pile of crabs and a pitcher of beer on the table and pick away. Crabs
> are labor intensive but a good excuse to get together with a few friends.

Yep, blue crab are way too much trouble for the amount of meat you can
pick out of them. Fun with a bunch of people and you'll want a bucket
to toss the shells in but way too much work for something such as making
crab cakes.

Jill

On Saturday, September 24, 2022 at 6:27:42 PM UTC-4, j_mc...@comcast.net wrote:
> On 9/24/2022 5:13 PM, Ed Pawlowski wrote:
> > On 9/24/2022 5:03 PM, Michael Trew wrote:
> >> On 9/24/2022 11:38, jmcquown wrote:
> >>> On 9/20/2022 10:51 PM, Michael Trew wrote:
> >>>>
> >>>> Yes; at first, she liked it, but after eating part of it, she said "it
> >>>> made her feel weird". I didn't notice any kind of allergic reaction,
> >>>> so I'm not sure what she meant. Perhaps she didn't like cracking it
> >>>> open to eat the inside.
> >>>
> >>> Well, this is why when I want to make something using crawfish I don't
> >>> go for the whole ones (not that I could find them whole around here). I
> >>> buy crawfish tail meat from the freezer section. You may not be able to
> >>> find it and the few things I could suggest you make with it may not
> >>> appeal anyway.
> >>>
> >>> Jill
> >>
> >> I don't have problem with seafood, and I tried a little piece of the
> >> tail meat. It tasted good, but it's a fair amount of hassle for so
> >> little meat.
> >
> >
> > Blue crabs are like that. It is more of a social event than a meal. Put
> > a pile of crabs and a pitcher of beer on the table and pick away. Crabs
> > are labor intensive but a good excuse to get together with a few friends.
> Yep, blue crab are way too much trouble for the amount of meat you can
> pick out of them. Fun with a bunch of people and you'll want a bucket
> to toss the shells in but way too much work for something such as making
> crab cakes.

Yeah, that's like nibble food, like crawfish. Like pigs feet. Good with plenty of beer.

On 9/24/2022 17:58, jmcquown wrote:
> On 9/24/2022 5:03 PM, Michael Trew wrote:
>>
>> I don't have problem with seafood, and I tried a little piece of the
>> tail meat. It tasted good, but it's a fair amount of hassle for so
>> little meat.
>
> That's why I buy the tail meat in 1 lb. packages. :)
>
> Jill

That sounds pricey, but maybe not. I like de-veined and peeled shrimp
for the same reason. Minimal cost difference, but less hassle for such
a small amount of protein. The "shrimp scampi" that I posted earlier
had small shrimp that were de-veined, peeled, and no tails (although I
did once make stock with shrimp peels/tails).

On Sat, 24 Sep 2022 22:14:49 -0400, Michael Trew
<michael.trew@att.net> wrote:

>On 9/24/2022 17:58, jmcquown wrote:
>> On 9/24/2022 5:03 PM, Michael Trew wrote:
>>>
>>> I don't have problem with seafood, and I tried a little piece of the
>>> tail meat. It tasted good, but it's a fair amount of hassle for so
>>> little meat.
>>
>> That's why I buy the tail meat in 1 lb. packages. :)
>>
>> Jill
>
>That sounds pricey, but maybe not. I like de-veined and peeled shrimp
>for the same reason. Minimal cost difference, but less hassle for such
>a small amount of protein. The "shrimp scampi" that I posted earlier
>had small shrimp that were de-veined, peeled, and no tails (although I
>did once make stock with shrimp peels/tails).

Saying "shrimp scampi" is like saying "chicken pigeon". Scampi are
creatures from the lobster family. I think Americans believe that
"scampi" is a preparation method or something.

--
Bruce
<https://emalm.com/?v=SQqZJ>