I had McD fries once, many many years ago and wasn't impressed, haven't had any since, the smell of the place puts me off.Here in the US, I have NEVER thought much of McDonalds fries, even back in the day when I actually dropped in there.
Being so scrawny-skinny, these things were either too undercooked, overcooked, or just downright COLD.
If I do have fries, DO MAKE THEM steak fries (thick things), rather than those pieces of garbage.
I guess we're lazy these days, we use the plastic American style mustard, but growing up mum always had a mustard pot with as Yorky describes, the powder mixed with water, way too hot for me, but my mum and her parents smothered it on,lol.
I'm with you, I don't order fries with mcds. However I ordered a KFC meal the other night, in the meal included fries, I have to say they were very very nice. Hot and slightly spicy.I had McD fries once, many many years ago and wasn't impressed, haven't had any since, the smell of the place puts me off.
What kind of sausage was it? I love Soppressata on pizza, but it is very expensive where I live. Pepperoni is about one-third the price, so I often settle for it instead of Soppressata.
I am not a fanatic when it comes to organic, but I always buy organic milk. It tastes soooo much better than the standard industrial farm cheap stuff. It also has a shelf life about three to five times longer than regular budget quality milk. I just bought some that has a "best by" date of 12/26.I read somewhere milk is set to a formula so it's the same year around? Here we get all types, prolly about 10 types, as a kid there was only 1 choice. We call it bluetop. Green top is non fat.
I'm trying to translate that cut of beef to Texan. It looks like what we call Flat-Iron Steak in Texas... maybe. I'm not sure. Time to Google.
A good breast is a thing of beauty!!I got hungry for some Buffalo wings. I prefer to cook them myself, because the wing restaurants overcook their wings. But, that's not why men go to Hooters anyway. I'm at the age where I prefer to eat good wings, than to look at breasts.
My wing sauce is a mix of butter and Frank's Red Hot sauce.
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Well, we do refer to tenderloin as filet, as in filet mignon, but what I call tenderloin isn't flat in shape like what is in your photo. I guess it was just cut a little differently by the butcher than what I normally see.I think that you may call it "tenderloin"?
The same "butcher" supplies this as Filet Mignon - different shape, a little thicker and about 40% more expensive, pound for pound.Well, we do refer to tenderloin as filet, as in filet mignon, but what I call tenderloin isn't flat in shape like what is in your photo. I guess it was just cut a little differently by the butcher than what I normally see.
Whatever you call it, it looks good!