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Mon used ot like chipped beef and I liked the taste, I hadn't bought it in years so decided to try it again... they changed the recipe, it had a weird chemical taste...
 
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Guess I never understood why someone would take a mixture of flour grease and milk, cover that with a mixture of flour, grease, and milk and call it a meal.

it is good though!
 

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Guess I never understood why someone would take a mixture of flour grease and milk, cover that with a mixture of flour, grease, and milk and call it a meal.

it is good though!
It's a German thing (or British, maybe). And it is very good!
 
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Discussion Starter · #25 ·
Guess I never understood why someone would take a mixture of flour grease and milk, cover that with a mixture of flour, grease, and milk and call it a meal.
Because it tastes delicious. :D

Peace favor your sword,
Kirk
 

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Yep. That and peas in cream on toast. Yummy
Now there's one I never tried. Gramma used to make creamed spinach, but never the pea thing.
 
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Now there's one I never tried. Gramma used to make creamed spinach, but never the pea thing.
If you like Peas. Cream peas on toast is great.
 

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It's a German thing (or British, maybe). And it is very good!
Well, seeing that my family is of strong German descent, I am going to let the Brits take responsibility. Besides if it were German it would be made with beer, cabbage, and entrails I think.
 
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Well, seeing that my family is of strong German descent, I am going to let the Brits take responsibility. Besides if it were German it would be made with beer, cabbage, and entrails I think.
We are German/Norwegian it could be a Norwegian thing. Most of our main meals seem to lean that way.
 

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Yeah. I do that sometimes. They turn out light and fluffy and delicious. I put powdered sugar on them when I'm done. But you have to eat them right away and you can't have leftovers. They get greasy and cold and yucky. Just better off throwing them away if you have leftovers.

Peace favor your sword (mobile)
Ok...color me a cheap date...but I am too cheap (poor people got poor ways) to throw much of anything away, so I had the two left over biscuits the next day for breakfast and I found them very tasty cold and not what I would describe as greasy. So that was my take and of course I respect Kirk's take on the situation...but I offer my two cents for what it is worth. YMMV
 

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Discussion Starter · #32 ·
Ok...color me a cheap date...but I am too cheap (poor people got poor ways) to throw much of anything away, so I had the two left over biscuits the next day for breakfast and I found them very tasty cold and not what I would describe as greasy. So that was my take and of course I respect Kirk's take on the situation...but I offer my two cents for what it is worth. YMMV
The biscuits made from scratch don't seem to get "greasy" as leftovers. The canned biscuits ("pop and bake"), when fried, ones do, particularly when deep fried. They're different somehow.

FWIW, I saved the leftovers of the fried biscuits I made too. As you, they were just fine.

Peace favor your sword,
Kirk
 

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It’s definitely not a German thing.
Germans have hundreds of different sausages, NONE of them is seasoned like American breakfast sausage or links.
And they would NEVER put sausage in gravy. Sacrilege!
Except red curry sauce. That’s pretty yummy.

They also just don’t do hot foods for breakfast. Sliced ham or 8 kinds of sausage, cheese, rolls, yoghurt, quark and fruits, pastries...but rarely hot food. Pfannkuchen, maybe, but that’s a special occasion thing. Soft Boiled eggs are served hot. But that’s about it.
 

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Your mom and my mom must've gone to the same home economics class.
My Norwegian Grandmother? Lol

Those and hotdishes are a staple up here. None of that light meals up here.
 

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yuMMMy thread !!!

B&G is also a Hoosier Thang, it seems...
 

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yuMMMy thread !!!

B&G is also a Hoosier Thang, it seems...
It's a yummy thing. Each place with a different spin. I like it with scrambled eggs on top with a dash of Louisiana hot sauce. And a side of crispy bacon.
 

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I make my own sausage using Hi Mountain Prairie Sage seasoning, and some cheap $1 a pound pork. Might toss in some bacon ends or ham for fat to help it bind better.

That spice has some red pepper in it, a nice kick. Between that and a few splashes of Tapatio, there’s the perfect bit of heat for a breakfast.

I also do a “burrito Maudy” that a now defunct local place in southern Utah did. Eggs, shredded hash browns, and sausage links wrapped in a tortilla, covered with sausage gravy, plus, at the restaurant, your choice of Chile verde or Red Chile sauce. I don’t bother with that....it’s all gravy for me.
 
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