-=> Sean Dennis wrote to Dave Drum <=-

 DD> I knew that - they use it on their biscuit items ... but for my $$$
 DD> the biscuits bite the bitter carrot - so I stick with the McMuffins.

 SD> The biscuits are really dry.  They used to me much better.  I really
 SD> like Bojangles' biscuits though they can be too soft.

I've never had a "good" biscuit at McD's. Perhaps it just the local 
franchisee.    The McMuffins remain good, however.

 DD> I find Burger Whop's croissants to be soggy and off putting even if
 DD> their sausage patties are very tasty. Never tried Taco Sloppo's
 DD> breakfast items as there isn't one as conveniently located for me as
 DD> Hardee's and McDuck's

 SD> If the croissants are soggy, they're not doing it right.  TB's
 SD> breakfast isn't 5-star but it's good for a fast bite.

I am of the opinion that they leave them too long in the warmer/Ready 
Bin. The hash rounds are decent, though.

 DD> Me too. Often if eating out and the cafe's daily special is not one of
 DD> my favourites or otherwise lacking I'll have two basted, crispy bacon
 DD> and crispy hash browns or crisp cottage fries w/garlic butter sauce,

 SD> That sounds delicious!

It is. I puncture the yolks and let them drain into the taters, eat the 
whites by themselves then use the drained yolks to make bacon and egg
sandwiches with the toast. The last two strips of bacon are dessert.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef & Tater Bake
 Categories: Potatoes, Beef, Soups, Vegetables, Cheese
      Yield: 8 servings
 
      4 c  Frozen Tater Tots
      1 lb Ground beef
    1/4 ts Garlic powder
    1/8 ts Pepper
 10 3/4 oz Can cream of broccoli soup;
           - undiluted
    1/3 c  Milk
     16 oz Bag chopped broccoli;
           - thawed
2 13/16 oz Can french-fried onions;
           - divided
      1 c  Shredded Colby-Monterey Jack
           - cheese; divided
      1 md Tomato; chopped
 
  Set oven @ 400§F/205§C.
  
  Spread Tater Tots evenly in an ungreased 13" X 9" baking
  dish. Bake, uncovered, 10 minutes.
  
  Meanwhile, in a large skillet, cook over medium heat
  until no longer pink, 5-7 minutes; crumble meat; drain.
  Stir in seasonings, soup, milk, broccoli, 3/4 cup
  onions, 1/2 cup cheese and tomato; heat through. Pour
  over potatoes.
  
  Bake, covered, 20 minutes. Sprinkle with the remaining
  onions and cheese. Bake, uncovered, until cheese is
  melted, 5-10 minutes.
  
  Mike Tchou, Pepper Pike, Ohio
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Morality is doing right - no matter what you are told.
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