Shawn Highfield wrote to Dave Drum <=-
I just add pepper to the coleslaw and that's what I get as a rule.
Lotsa pepper. And it could use more mayo - but that's a lotta
trouble to correct at home. Pepper is easy. Bv)=
True enough.
In every competition I have seen - from cooking magazine web sites to axe-grinding web sites like "Eat This - Not That" Popeyes chicken
sarnies have topped the list .... hands down. A devent, cheap, neck
filler alternative is McD's spicy McChicken - which for the $$$ is a bargain.
I just never think about the sammich when I do get to go for fried chicken. It's not often as Andrea has to be doing something else. I do
on occasion treat myself to the habanaro chicken mcmuffin for
breakfast.
Dave Drum wrote to Shawn Highfield <=-
Never seen, nor heard of the Habanero chicken McMuffin around here so I set my Bing search engine on its path. Seems it's strictly a McDonald's Canada thing. "Spicy habanero sauce, a breaded seasoned chicken patty,
a slice of tasty, processed cheddar cheese sitting on a toasted English muffin." I'd certainly try one if offered around here.
Shawn Highfield wrote to Dave Drum <=-
I like it as there's not a whole lot of bread in the english muffin,
plus the habanero sauce is addictive. ;) It's not really hot but it
does have nice flavour. They also make a Bacon and Egg McMuffin with
the sauce on it.
Shawn Highfield wrote to Dave Drum <=-
Never seen, nor heard of the Habanero chicken McMuffin around here so I set my Bing search engine on its path. Seems it's strictly a McDonald's Canada thing. "Spicy habanero sauce, a breaded seasoned chicken patty,
a slice of tasty, processed cheddar cheese sitting on a toasted English muffin." I'd certainly try one if offered around here.
I like it as there's not a whole lot of bread in the english muffin,
plus the habanero sauce is addictive. ;) It's not really hot but it
does have nice flavour. They also make a Bacon and Egg McMuffin with
the sauce on it.
Sean Dennis wrote to Shawn Highfield <=-
I like it as there's not a whole lot of bread in the english muffin,
plus the habanero sauce is addictive. ;) It's not really hot but it
does have nice flavour. They also make a Bacon and Egg McMuffin with
the sauce on it.
Ghost Pepper McMuffin. Now that would get you going (quite literally). Unfortunately, with my ulcer and GERD, I am a spice wimp anymore though
I do love a good spicy chorizo if I can find it.
I'd like something like this though I am not sure how "Mexican" this recipe really is:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Corn Bread
Categories: Breads, Mexican
Yield: 6 Servings
Sean Dennis wrote to Shawn Highfield <=-
Ghost Pepper McMuffin. Now that would get you going (quite literally). Unfortunately, with my ulcer and GERD, I am a spice wimp anymore though
I do love a good spicy chorizo if I can find it.
Dave Drum wrote to Shawn Highfield <=-
I wish my local McD's had a bacon & egge McMuffer with or without the sauce. They *do* have a bacon & egg bisciut .... but their biscuits are nasty in extremis.
They used to push their breakfast bagels - but those
did not do well and have, I think, been taken off the menu. And the
nasty McGriddles are headed in that direction - thankfully.
They need
to dance with who broght them .... McMuffins, Burritoes and hash brown patties. Bv)=
This is seasonal, like the McRib. And regional, unlike the McRib. And pretty good for all that it comes from Mickey D's.
Dave Drum wrote to Sean Dennis <=-
Capsaicin (the heat in chilies) inhibits pylorum baccatum which causes ulcers. I dunno what it does for GERD. But it does, also, inhibit acid production inthe digestive system.
Title: Luby's Jalapeno Corn Bread
Shawn Highfield wrote to Sean Dennis <=-
I like spice, but it doesn't like me that much, so I stick with levels
and peppers I know treat me okay. :)
Shawn Highfield wrote to Dave Drum <=-
THe bagels are popular here and were brought back after the pandamic
when mcd shortened their menu. Same with McGriddles. I don't like
them, but I guess other people do.
Shawn Highfield wrote to Dave Drum <=-
I wish my local McD's had a bacon & egge McMuffer with or without the sauce. They *do* have a bacon & egg bisciut .... but their biscuits are nasty in extremis.
The bisciut isn't available at all here. Probably a good thing!
They used to push their breakfast bagels - but those
did not do well and have, I think, been taken off the menu. And the
nasty McGriddles are headed in that direction - thankfully.
THe bagels are popular here and were brought back after the pandamic
when mcd shortened their menu. Same with McGriddles. I don't like
them, but I guess other people do.
They need to dance with who broght them .... McMuffins, Burritoes
and hash brown patties. Bv)=
I agree. Maybe that would get the price back down.
This is seasonal, like the McRib. And regional, unlike the McRib. And pretty good for all that it comes from Mickey D's.
They brought the McLobster a few years back to Ontario. It wasn't bad
IMO and if they brought it back I'd get another. I know it's available out east all the time.
Sean Dennis wrote to Shawn Highfield <=-
I actually liked the bagels but they're gone in the States. Though,
now with no teeth, I like the burritos. My favorite was the Sausage McMuffin (no egg) when I had teeth. USD$1 is a good price (though
they're not that now).
Dave Drum wrote to Shawn Highfield <=-
They are almost as good as Popeyes biscuits.
I'm not fond (to say the least) of maple flavour. And the McGriddles
are infused with it. Bv(=
However, that was several years ago. And McDonalds *is* a retail place with marketroids and all that other baggage. So they may be available
all year. And maybe they use monkfish (poor man's lobster).
I'm not fond (to say the least) of maple flavour. And the McGriddles
are infused with it. Bv(=
I'm Canadian so maple runs in my veins. ;)
However, that was several years ago. And McDonalds *is* a retail place with marketroids and all that other baggage. So they may be available
all year. And maybe they use monkfish (poor man's lobster).
Possibly, but I know back when I had it, it was advertised as real lobster. Like you, several years ago.
Ruth Haffly wrote to Shawn Highfield <=-
made several mission trips to VT. One of the stops in VT is at a maple farm (sugar bush) outside of Montpeleir so we've been getting our syrup from there.
That's it, in a (lobster, not nut) shell. We personally prefer the Connecticut style rolls, the Cousin's ones are pricy but so (!) good.
BTW, they will, for a few extra $$, add some more lobster to the roll
if you ask.
On 07-09-22 15:20, Ruth Haffly <=-
spoke to Shawn Highfield about McMuffin was:fryers <=-
There are 2 primary lobster rolls; McD's serves the Maine style which
is cold meat, mixed with mayo. I had one of those in VT a few years
ago; it was ok but not great. Then we discovered Cousin's Maine Lobster Trucks; they were featured some years ago on Shark Tank (American tv
show where entepenours pitch their products, hoping for financial backing). The Cousin's trucks, one is in the Raleigh/WF area, serve Connecticut style rolls which consist of warm lobster in a sauce of
drawn butter. Both of these rolls are served on split top or brioche rolls.
Manhatten rolls are a third type of lobster rolls, not as well known. They're like the Maine rolls, served cold, dressed with mayo and
often, finely diced celery. Some recipies thin the mayo with a bit of lemon juice, salt and pepper may also be added.
Dale Shipp wrote to Ruth Haffly <=-
Manhatten rolls are a third type of lobster rolls, not as well known. They're like the Maine rolls, served cold, dressed with mayo and
often, finely diced celery. Some recipies thin the mayo with a bit of lemon juice, salt and pepper may also be added.
Quite some time ago, Gail and I had a lobster roll someplace in CT
during one of the picnics. I don't recall if it was warm or cold, mayo
or butter -- but it was good. More recently, we went to Panera Bread where I had a lobster roll (about $16) and Gail had something else
(about $7). She had the better sandwich! The lobster roll was
probably like what you describe as the Maine style. YUK.
made several mission trips to VT. One of the stops in VT is at a maple farm (sugar bush) outside of Montpeleir so we've been getting our syrup from there.
My uncle makes some, so we BUY a bottle from him every so often when
we need it.
That's it, in a (lobster, not nut) shell. We personally prefer the Connecticut style rolls, the Cousin's ones are pricy but so (!) good.
BTW, they will, for a few extra $$, add some more lobster to the roll
if you ask.
That sounds very nice!
There are 2 primary lobster rolls; McD's serves the Maine style which
is cold meat, mixed with mayo. I had one of those in VT a few years
ago; it was ok but not great. Then we discovered Cousin's Maine Lobster Trucks; they were featured some years ago on Shark Tank (American tv
show where entrepenours pitch their products, hoping for financial backing). The Cousin's trucks, one is in the Raleigh/WF area, serve Connecticut style rolls which consist of warm lobster in a sauce of
drawn butter. Both of these rolls are served on split top or brioche rolls.
Manhatten rolls are a third type of lobster rolls, not as well known. They're like the Maine rolls, served cold, dressed with mayo and
often, finely diced celery. Some recipies thin the mayo with a bit of lemon juice, salt and pepper may also be added.
Quite some time ago, Gail and I had a lobster roll someplace in CT
during one of the picnics. I don't recall if it was warm or cold,
mayo or butter -- but it was good. More recently, we went to Panera
Bread
where I had a lobster roll (about $16) and Gail had something else
(about $7). She had the better sandwich! The lobster roll was
probably like what you describe as the Maine style. YUK.
Title: Beef/Black Bean Sauce****
Categories: Chinese
Yield: 2 Servings
Ruth Haffly wrote to Shawn Highfield <=-
We buy it up in VT, and usually get some sugar to use in the kitchen as well. This year I got a couple of small cook books put out by the
family that owns the place also. Looks like some interesting things to try.
That's decadent eating! We split one a few weeks ago, as with
everything else, the cost has gone up a good bit over the past year. It might be the only roll we have this year but the memories of the taste linger.
We buy it up in VT, and usually get some sugar to use in the kitchen as well. This year I got a couple of small cook books put out by the
family that owns the place also. Looks like some interesting things to try.
That's always fun. I'll ask my uncle if he has any sugar too, if I
get a chance this year. We're not a very close family.
That's decadent eating! We split one a few weeks ago, as with
everything else, the cost has gone up a good bit over the past year. It might be the only roll we have this year but the memories of the taste linger.
Exactly. I don't mind a smaller / half portion of something that I
really enjoy.
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