The Briefing Room
General Category => Grassroots Activism and Living => TBR Kitchen => Topic started by: RoosGirl on November 25, 2018, 12:47:34 am
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https://www.theatlantic.com/health/archive/2018/11/better-biscuits-south-thanksgiving/576526/ (https://www.theatlantic.com/health/archive/2018/11/better-biscuits-south-thanksgiving/576526/)
For 25 years in Georgia, I watched my mom make the same batch of six light, fluffy biscuits for breakfast almost every Sunday. Then I moved to New York, never to see a light, fluffy biscuit again. I arrived in the city in 2011, just in time for southern food to get trendy outside its region, and for three years, I bit into a series of artisanal hockey pucks, all advertised on menus as authentic southern buttermilk biscuits.
With every dense, dry, flat, scone-adjacent clump of carbohydrates, I became more distressed. I didn’t even realize biscuits could be bad, given how abundant good ones were in the South. Even my mom, a reluctant-at-best cook, made them every week without batting an eyelash. The recipe she used had been on my dad’s side of the family for at least three generations.
The more bad biscuits I ordered in New York, the clearer it became that there was only one way out of this problem if I ever wanted to have a decent Sunday breakfast again: I had to make the biscuits for myself. I did not anticipate the hurdles of chemistry and the American food-distribution system that stood in my way.
Continued at link.
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If you want good biscuits use lard. Trust me it works.
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If you want good biscuits use lard. Trust me it works.
I prefer butter; either way, just say no to Crisco.
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According to the article the fat used doesn't make much difference. The flour is what makes the difference, and the author recommends, based on the properties of different types of wheat, using flour made from soft wheat instead of hard wheat.
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According to the article the fat used doesn't make much difference. The flour is what makes the difference, and the author recommends, based on the properties of different types of wheat, using flour made from soft wheat instead of hard wheat.
I just don’t like the chemically engineered stuff. Give me lard or butter, but margarine and Crisco are a hard no. I’ll try the wheat trick. We live near Amish country and I can sometimes get things like that.
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I prefer butter; either way, just say no to Crisco.
I agree. Butter biscuits are heaven on Earth.
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Grandma taught me how to make some kick ass biscuits and gravy!
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I just don’t like the chemically engineered stuff. Give me lard or butter, but margarine and Crisco are a hard no. I’ll try the wheat trick. We live near Amish country and I can sometimes get things like that.
I agree, I stick with more natural products. There are certain brands of flour that use soft wheat. The article talks about White Lily, but that's generally only available in the south. I think King Arthur brand also uses soft wheat.
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I agree, I stick with more natural products. There are certain brands of flour that use soft wheat. The article talks about White Lily, but that's generally only available in the south. I think King Arthur brand also uses soft wheat.
My father-in-law is a Smuckers retiree and they have a kickass company store. I’ll ask him to look for it next trip there.
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Then I moved to New York....
Yeah, and I'll bet the bagels and marinara sauce blow in GA too.
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Then I moved to New York....
Yeah, and I'll bet the bagels and marinara sauce blow in GA too.
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My father-in-law is a Smuckers retiree and they have a kickass company store. I’ll ask him to look for it next trip there.
Oh yeah, I think the article says that Smuckers owns White Lily now.
Looks like Bob's Red Mill Pastry flour is soft wheat.
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If you can't make a decent biscuit, (the simplest and oldest form of bread ever) then you can't boil water and should not be in a kitchen.
If you can't put an IKEA end table together, then you should not be woodworking.
This article reminds me of all those infomercials where cooking an egg, opening a can, or pouring a glass of milk is incredibly difficult, and cannot be done correctly by mere mortals.
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Then I moved to New York....
Yeah, and I'll bet the bagels and marinara sauce blow in GA too.
Bagels and marinara sauce? Sounds disgusting. I like butter on my bagel or occasionally cream cheese.
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I found it amusing this Amanda chick watched these biscuits being made scores of times over a quarter century, yet can't figure out how to make them, so she whines nobody in NYC can either. How freakin helpless can you get?
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Bagels and marinara sauce? Sounds disgusting. I like butter on my bagel or occasionally cream cheese.
I dunno. I just got a craving for some bagels with marinara dipping sauce....
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I found it amusing this Amanda chick watched these biscuits being made scores of times over a quarter century, yet can't figure out how to make them, so she whines nobody in NYC can either. How freakin helpless can you get?
Wow, you read a totally different article than I did.
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Wow, you read a totally different article than I did.
It must be. I missed the recipe part. :shrug:
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It must be. I missed the recipe part. :shrug:
3 ingredients; self-rising flour, lard/butter, buttermilk
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3 ingredients; self-rising flour, lard/butter, buttermilk
Buttermilk is the commitment. And it is tough for me to make... I know what it is worth, but without steadily making biscuits, pancakes, or buttermilk bread, it is a hard thing to keep in the fridge. Half of it always goes bad. I guess my use of it is off-balance. :shrug:
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Grandma taught me how to make some kick ass biscuits and gravy!
Do you like spicy? If so, swap out the breakfast sausage for chorizo (the fresh in casings, not the cured) and add cheddar cheese and fresh chives to your biscuits. Breakfast for dinner, or brinner as we call it.
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Buttermilk is the commitment. And it is tough for me to make... I know what it is worth, but without steadily making biscuits, pancakes, or buttermilk bread, it is a hard thing to keep in the fridge. Half of it always goes bad. I guess my use of it is off-balance. :shrug:
https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute (https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute)
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If you want good biscuits use lard. Trust me it works.
I'll remember that. I usually have some lard on hand as when cut with turpentine it makes an excellent thread cutting lubricant.
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Buttermilk is the commitment. And it is tough for me to make... I know what it is worth, but without steadily making biscuits, pancakes, or buttermilk bread, it is a hard thing to keep in the fridge. Half of it always goes bad. I guess my use of it is off-balance. :shrug:
Freeze your left-over buttermilk. It keeps just fine frozen.
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Do you like spicy? If so, swap out the breakfast sausage for chorizo (the fresh in casings, not the cured) and add cheddar cheese and fresh chives to your biscuits. Breakfast for dinner, or brinner as we call it.
Thanks for the advice! I love spicy food.
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Freeze your left-over buttermilk. It keeps just fine frozen.
Now how come I didn't think of that? Another one of those things for the ice-cube-tray trick.
LOL! How dumb.
Thank you.
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https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute (https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute)
Thanks. I have buttermilk around... If you make butter, you get buttermilk... It just goes bad too quick... I like freezing it like @Elderberry said - How dumb I didn't think to do it...
I usually just mix it into sprouted grain for the chickens.
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Thanks. I have buttermilk around... If you make butter, you get buttermilk... It just goes bad too quick... I like freezing it like @Elderberry said - How dumb I didn't think to do it...
I usually just mix it into sprouted grain for the chickens.
Those gals will smother you in your sleep if they find out you’re freezing it instead of giving it to them :nono:
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Thanks. I have buttermilk around... If you make butter, you get buttermilk... It just goes bad too quick... I like freezing it like @Elderberry said - How dumb I didn't think to do it...
I usually just mix it into sprouted grain for the chickens.
I love fresh made butter.
Here's what I don't understand. Most of the buttermilk you buy in the store these days is cultured and not real buttermilk. Wouldn't skim milk be more similar to real buttermilk if you were going to substitute?
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Those gals will smother you in your sleep if they find out you’re freezing it instead of giving it to them :nono:
LOL! I know, right?
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I love fresh made butter.
Here's what I don't understand. Most of the buttermilk you buy in the store these days is cultured and not real buttermilk. Wouldn't skim milk be more similar to real buttermilk if you were going to substitute?
Yeah, I dunno...
I done that vinegar and milk thing like in the link you sent, but all that gives me is ganky curdled milk... Ain't buttermilk at all... But maybe that's because of the cream content I have - I usually use raw milk, or red-cap if I have to buy from the store... So that dog don't hunt for me... Never did the tartar thing, so I will try that, maybe... but freezing up buttermilk seems to be what is best.
I really hate that I didn't think of that for all these years. *****rollingeyes***** **nononono*
Dumb kid.
I have old-school stainless ice cube trays, and all sorts of crap goes through them things... If produce is going bad, I will worry it up in the blender and pour it out in them trays, freeze it, and store it in zippys, and throw it into stock for flavor and body... Lemon juice - I buy it in jugs and freeze it up in them ice trays... stuff like that... SO that I didn't think of that for buttermilk really, really cheeses me off. That's a helluva lot of buttermilk biscuits I went without, right there.
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Yeah, I dunno...
I done that vinegar and milk thing like in the link you sent, but all that gives me is ganky curdled milk... Ain't buttermilk at all... But maybe that's because of the cream content I have - I usually use raw milk, or red-cap if I have to buy from the store... So that dog don't hunt for me... Never did the tartar thing, so I will try that, maybe... but freezing up buttermilk seems to be what is best.
I really hate that I didn't think of that for all these years. *****rollingeyes***** **nononono*
Dumb kid.
I have old-school stainless ice cube trays, and all sorts of crap goes through them things... If produce is going bad, I will worry it up in the blender and pour it out in them trays, freeze it, and store it in zippys, and throw it into stock for flavor and body... Lemon juice - I buy it in jugs and freeze it up in them ice trays... stuff like that... SO that I didn't think of that for buttermilk really, really cheeses me off. That's a helluva lot of buttermilk biscuits I went without, right there.
I don't think you'll have any more luck with the cream of tartar. It's just an acid, like the vinegar, that's going to make regular milk curdle. Maybe if after it curdles you take an immersion blender to it to smooth it all out? Then you would get that tart cultured buttermilk taste. But I have to believe that all the old-time recipes that call for buttermilk are not meant to be with cultured buttermilk; I think those folks would have real buttermilk just like you do.
You can get buttermilk powder, so maybe a pinch of that plus regular milk in your biscuits would give you a better flavor?
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I don't think you'll have any more luck with the cream of tartar. It's just an acid, like the vinegar, that's going to make regular milk curdle. Maybe if after it curdles you take an immersion blender to it to smooth it all out? Then you would get that tart cultured buttermilk taste. But I have to believe that all the old-time recipes that call for buttermilk are not meant to be with cultured buttermilk; I think those folks would have real buttermilk just like you do.
Well, thinking it through... butter is just congealed milk fats, so buttermilk would be milk without the fats... Along that line, I think you'd rather strain the curdle off, and use everything but... because what curdles is the fat. So yeah, I think your idea of white-cap milk being 'closer' is probably true...
You can get buttermilk powder, so maybe a pinch of that plus regular milk in your biscuits would give you a better flavor?
It ain't the same - fussin with it out in the sticks, 3/4 buttermilk powder to 1/4 milk powder gets you closer... But it ain't nothing the same as fresh, real buttermilk biscuits. Still a treat, out in the sticks, and really good because it is not bannock bread, but the standard out there is different, because bannock is the only norm.
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Grandma taught me how to make some kick ass biscuits and gravy!
Share the recipe, if you can get it! It's the Kitchen here...
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I agree, I stick with more natural products. There are certain brands of flour that use soft wheat. The article talks about White Lily...
! No longer available (http://www.youtube.com/watch?v=4_nlcuKpXbc#)
I don't know what kind of grain goes into King Arthur flour, but it makes good biscuits.
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My favorite flour for pancakes is buckwheat. It has a unique flavor that is wonderful with butter and a touch of syrup. Haven't tried tried making buckwheat biscuits, but it sounds good. Maybe I'll give it a go.
BTW, because I love whole wheats and many different kinds of vegetables, I am never constipated. I eat this stuff, spinach, celery, whole wheat, kale, fresh green beans, etc. because I like it. It is a coincidence that it happens to have a salubrious side benefit. I would eat it even if it was bad for me.
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My favorite flour for pancakes is buckwheat. It has a unique flavor that is wonderful with butter and a touch of syrup. Haven't tried tried making buckwheat biscuits, but it sounds good. Maybe I'll give it a go.
BTW, because I love whole wheats and many different kinds of vegetables, I am never constipated. I eat this stuff, spinach, celery, whole wheat, kale, fresh green beans, etc. because I like it. It is a coincidence that it happens to have a salubrious side benefit. I would eat it even if it was bad for me.
My mom has always made buckwheat pancakes and they are delicious. They really stand up to the maple syrup, unlike white flour pancakes which can become too soggy too quickly.
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I found this article posted back in National Biscuit Month.
Mmm, biscuits: Southern chefs spill the secrets to fluffy, flaky, perfect homemade biscuits
https://www.today.com/food/mmm-biscuits-southern-chefs-spill-secrets-fluffy-flaky-perfect-diy-1D80117495 (https://www.today.com/food/mmm-biscuits-southern-chefs-spill-secrets-fluffy-flaky-perfect-diy-1D80117495)
"A good biscuit starts with good flour," says Jason Roy, owner of Biscuit Head. Like many Southern cooks, he uses self-rising flour because it's pre-mixed to include a blend of hard and soft wheat as well as a leavening ingredient for the perfect rise—something you can't get in plain all-purpose, cake, or pastry flour. (Want to really do as the Southerners do? Try White Lily self-rising flour, available nationwide at specialty supermarkets and online.
Whether you use shortening, lard or butter as your fat of choice, "snap it in" like Brian Sonoskus, chef of Tupelo Honey Café, does. "Pinch the flour and fat together like you're snapping your fingers," he explains. This creates thin sheets of butter that create puff pastry-like layers in your biscuits.
For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says. This stops you from activating too much gluten in the flour and ending up with a tougher biscuit that doesn't rise as high. But even if you mix too much, don't worry. "Denser biscuits have their place—they're better for making sandwiches," he rationalizes.
Gently shape biscuits with an ice cream scoop instead of a biscuit cutter. That's what Roy does to make Biscuit Head's oversized cathead biscuits, so-called because they're as big as a cat's noggin. Whether you make them big or small, it's an incredibly easy and foolproof technique. Don't have a spring-loaded scoop? Use a measuring cup and a silicone spatula.
Use real buttermilk if you can get it. Both chefs pledge allegiance to Asheville-based Cruze Dairy's whole-milk buttermilk for its unsurpassed creaminess and acidity. Look for local farms in your area to get the good stuff, not the watery low-fat substitutions found at the supermarket.
More at link.
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Almost any recipe that requires milk, will be made more flavorful and rich by using buttermilk. I realize that many/most people do not like the taste of buttermilk. I drink it as a treat. A glass of buttermilk with lots of cornbread stuffed in the glass is like pudding to me. But the sharp taste does not translate when it is used in cooking. Give it a try. You will notice the difference.
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What is Whole-Milk Buttermilk? Can You Substitute It?
https://food52.com/blog/21712-the-unicorn-of-the-dairy-aisle (https://food52.com/blog/21712-the-unicorn-of-the-dairy-aisle)
Like almond milk or oat milk, buttermilk is just what it sounds like—milk made from butter. Well, sort of. There are two ways to go about it. One, fresh: Start with sweet, heavy cream, then churn (a food processor works well) until the butter and buttermilk go their separate ways. Two, cultured: Start with crème fraîche, then proceed as usual. The latter produces a bright, tangy liquid that is inevitably, naturally low-fat, because the butter hoarded most of the milk fat for itself. In other words: Whole-milk buttermilk is an oxymoron, like fat-free cream. So why, then, are more and more chefs and cookbook authors putting it on a pedestal, insisting we seek it out?
When I was in North Carolina, I worked in a bakery for years, making dozens of buttermilk biscuits every day. Whole-milk buttermilk biscuits. Locally produced, real deal, as pure as you can get. Or was it? I gave our supplier, Randy Lewis, a ring and asked him just that: “Randy, what gives? Isn’t whole-milk buttermilk—by definition—an impossibility?â€
“You would be correct,†he hollered over the cows mooing in the background. This was just before 9 p.m., which is, apparently, their dinnertime. “If buttermilk were still the by-product of making butter.â€
Plot twist—it’s not. At least, not according to contemporary federal food regulations. When Randy started his small-scale, family-run, fewer-than-100-cows farm, he planned to make buttermilk by, well, making butter. Turns out that traditional buttermilk would have to be called something like “cultured butter by-product beverage.†And you can imagine how this would just fly off the supermarket shelves. Mmm, get me some of that.
“Now, buttermilk is just cultured milk. It has nothing to do with butter. And whether it’s full-fat or low-fat depends on the milk you start with,†Randy explained. He starts with milk—and doesn’t separate the cream, so figure between 3.8 and 5 percent butterfat, depending on the season—then pasteurizes, cools, and innoculates it with Flora Danica, a pretty popular culture for this purpose. A little salt for taste. That’s it. Nowadays, buttermilk doesn’t get more honest than that—and it makes great biscuits, to boot.
Most mass-produced, supermarket-accessible copycats aren’t as pretty. Think thickeners and preservatives, flavorings and “real butter flakes!†Then, depending on where you live, you might be hard-pressed to find whole-milk buttermilk at all. When I lived in the South, I could—if I went to the right store, on the right day—but these products were always locally produced. Here in the North, it’s a unicorn. In 2012, Julia Moskin over at the New York Times wrote that this hunt wasn’t even worth it:
Some supermarkets carry a product called “whole-milk buttermilk†from big dairies like Gustafson’s in Florida and Marburger Farm in Pennsylvania. It is a richer milk than true buttermilk, with cultures added that move the flavor in the rich, tangy direction of sour cream. But be aware that it can also contain additives for flavor, color, and thickness.
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I agree, I stick with more natural products. There are certain brands of flour that use soft wheat. The article talks about White Lily, but that's generally only available in the south. I think King Arthur brand also uses soft wheat.
King Arthur has several types of flour. I had a serious craving for shortbread like my Mother used to make. Tried several times and it wasn't right, until I bought the King Arthur flour. I am NOT going to get serious about biscuits though. Husband's A1C is below 8 for the first time in his adult life. Biscuits would undo that in short order.
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Almost any recipe that requires milk, will be made more flavorful and rich by using buttermilk. I realize that many/most people do not like the taste of buttermilk. I drink it as a treat. A glass of buttermilk with lots of cornbread stuffed in the glass is like pudding to me. But the sharp taste does not translate when it is used in cooking. Give it a try. You will notice the difference.
My Dad had cornbread and buttermilk every night. I am with you! Cornbread and buttermilk is heaven.
For folks who don't want to keep buttermilk, there is a powdered buttermilk that adds the richer flavor. I use it in bread making and in cakes and other baking, especially when I am low on buttermilk.
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I can’t make biscuits.
I’m bookmarking this thread
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Milk is fine for me because I don't like a fluffy biscuit. I want it flat and hard so I can toast it and put gravy on it. Bisquick makes a decent biscuit when you are on the road.
Any gravy is made better by adding a little tomato to it. Fresh or crushed works. Not too much. Enough where people will say "If I didn't know better, I'd say that someone added a little tomato to this gooood gravy". :thud: It's especially good with chicken milk gravy. It's better than sex and not half as messy,
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My favorite flour for pancakes is buckwheat. It has a unique flavor that is wonderful with butter and a touch of syrup. Haven't tried tried making buckwheat biscuits, but it sounds good. Maybe I'll give it a go.
BTW, because I love whole wheats and many different kinds of vegetables, I am never constipated. I eat this stuff, spinach, celery, whole wheat, kale, fresh green beans, etc. because I like it. It is a coincidence that it happens to have a salubrious side benefit. I would eat it even if it was bad for me.
Where do you get bw flour? The only place I've found is WF, and that's like $6 for a few cups.
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The Patriots, the original people in America who opposed British rule, ate what is called hard-tac. This is a dense biscuit of flour water, maybe some oil or flavoring if you are lucky, and baked at high temperature. This made a kind of flour jerky. It was a hard dry biscuit that never spoiled. The soldiers/sailors could keep it for days, months, in some cases years. It would never go bad. I have eaten it, raw, meaning that it was not steamed or soaked in water. It was hard as a rock. This was the 1600s version of MREs. Get a squirrel or rabbit, or deer, to go with it, and you got yourself a meal.
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According to the article the fat used doesn't make much difference. The flour is what makes the difference, and the author recommends, based on the properties of different types of wheat, using flour made from soft wheat instead of hard wheat.
Does the article explain how you can know whether the wheat you're getting is soft or hard?
P.S. to @Idaho_Cowboy and @goodwithagun: I like real butter, especially on the biscuits (if there's no gravy available, that is), but I definitely prefer lard in some preparations because lard triggers my carnivorous appetite. (Example: Re-fried beans can't be made without lard, in my opinion.)
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Does the article explain how you can know whether the wheat you're getting is soft or hard?
P.S. to Idaho_Cowboy and @goodwithagun: I like real butter, especially on the biscuits (if there's no gravy available, that is), but I definitely prefer lard in some preparations because lard triggers my carnivorous appetite. (Example: Re-fried beans can't be made without lard, in my opinion.)
Try using bacon grease in your refried beans.
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Try using bacon grease in your refried beans.
There you go. (Bacon grease is just heavy duty lard, as I see it.)
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Does the article explain how you can know whether the wheat you're getting is soft or hard?
P.S. to @Idaho_Cowboy and @goodwithagun: I like real butter, especially on the biscuits (if there's no gravy available, that is), but I definitely prefer lard in some preparations because lard triggers my carnivorous appetite. (Example: Re-fried beans can't be made without lard, in my opinion.)
Some packages will say on them. I went ahead and looked at the King Arthur website and their self rising flour is soft wheat.
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Some packages will say on them. I went ahead and looked at the King Arthur website and their self rising flour is soft wheat.
Thanks, I'll read labels and website info from now on.
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Some packages will say on them. I went ahead and looked at the King Arthur website and their self rising flour is soft wheat.
Good to know.
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Bow bow bow...
Ummm... the other day I had a ricochet biscuit. A ricochet biscuit is the
kind of a biscuit that's supposed to bounce back off the wall into your
mouth. If it don't bounce back, hee hee hee, ... you go hungry!
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Milk is fine for me because I don't like a fluffy biscuit. I want it flat and hard so I can toast it and put gravy on it. Bisquick makes a decent biscuit when you are on the road.
Any gravy is made better by adding a little tomato to it. Fresh or crushed works. Not too much. Enough where people will say "If I didn't know better, I'd say that someone added a little tomato to this gooood gravy". :thud: It's especially good with chicken milk gravy. It's better than sex and not half as messy,
My Mother did that - adding a little tomato to the gravy. She also made tomato gravy. Another thing, along with shortbread and cornbread and buttermilk, that I get a craving for.
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My Mother did that - adding a little tomato to the gravy. She also made tomato gravy. Another thing, along with shortbread and cornbread and buttermilk, that I get a craving for.
For me, it's coffee. Even in the gravy for a beef roast, drop a half a cup of coffee into the pan to deglaze. It adds a wonderful deep tone to gravy, not to mention color.
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I'm confused about the adding of tomato to cream gravy. What is the form of the tomato that is added?
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Catsup.
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Catsup.
No way.
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No way.
That does not have enough emphasis.
Howabout GAK
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:laugh:
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:laugh:
You're kidding, right? Nobody (except maybe my SIL from Kentucky) puts ketchup in cream gravy?
And, I don't know that she does. Since she doesn't cook, probably not.
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You're kidding, right? Nobody (except maybe my SIL from Kentucky) puts ketchup in cream gravy?
And, I don't know that she does. Since she doesn't cook, probably not.
I have two uses for Catsup: Fries and Bologna sammiches.
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I have two uses for Catsup: Fries and Bologna sammiches.
OMG I think I'm going to throw up.
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I have two uses for Catsup: Fries and Bologna sammiches.
No, no, NO!
Crappy white bread
Butter
Then Baloney.
Then crappy American cheese.
Then dill pickle slices
Then mayo on the top bread.
Requires potato chips. or maybe cheetos.
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Catsup.
Hurray for CAT sup
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Hurray for CAT sup
Cat soup???
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I have two uses for Catsup: Fries and Bologna sammiches.
Frat house rules.
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Frat house rules.
Sometimes I bend the rules and put some in Beef Stroganoff. rrthree
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Sometimes I bend the rules and put some in Beef Stroganoff. rrthree
There's bending and then there's breaking.
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Only TBR would have a 3 page long dialog about a bland bread so substandard you can't even make a decent sandwich from it.
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Only TBR would have a 3 page long dialog about a bland bread so substandard you can't even make a decent sandwich from it.
Sausage, egg, cheese.... Sorry pal... Maybe if you'da posted that after noon... :shrug:
Nah. then it's ChicknBiscuit (see Roos, I know how to say it). Maybe around suppertime... :shrug:
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Catsup.
No. Not how my Mom did it. A little tomato paste or some tomato juice. She froze tomato paste in ice cube trays.
For tomato gravy, butter, flour milk and smashed up tomatoes. A little soy sauce or Gravy Master or something like that.
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No. Not how my Mom did it. A little tomato paste or some tomato juice. She froze tomato paste in ice cube trays.
For tomato gravy, butter, flour milk and smashed up tomatoes. A little soy sauce or Gravy Master or something like that.
Grandpa was from SE Georgia and ate tomato gravy on his grits, but no thank you.
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Only TBR would have a 3 page long dialog about a bland bread so substandard you can't even make a decent sandwich from it.
You only think it's substandard bread because you're using nasty northern flour to make em.
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My brother nixed expanding his pizza & sub business out of Western New York and into the Washington, DC region because of the PH quality of the local water.
He claims there's no way to duplicate the pizza crust using DC water. :shrug:
I'm wondering if it affects the biscuits too! :laugh:
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My brother nixed expanding his pizza & sub business out of Western New York and into the Washington, DC region because of the PH quality of the local water.
He claims there's no way to duplicate the pizza crust using DC water. :shrug:
I'm wondering if it affects the biscuits too! :laugh:
LOL That sounds like a bunch of nonsense.
Buffalo pH = 7.7
DC pH = 7.63
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LOL That sounds like a bunch of nonsense.
Buffalo pH = 7.7
DC pH = 7.63
DC's blood C2H5OH = 100%
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I make outstanding biscuits. Really, really fabulous biscuits. Now I have to read the rest of this thread and find out what I'm doing right.
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LOL That sounds like a bunch of nonsense.
Buffalo pH = 7.7
DC pH = 7.63
There's a pizza place in downtown Tampa that supposedly imports water from NYC(!) because they couldn't get the crust the way they wanted it with local water.
I do rather doubt that it's a question of pH, since I'm reasonable sure that's something you can adjust.
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There's a pizza place in downtown Tampa that supposedly imports water from NYC(!) because they couldn't get the crust the way they wanted it with local water.
I do rather doubt that it's a question of pH, since I'm reasonable sure that's something you can adjust.
I have no doubt that it tastes different.
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I make outstanding biscuits. Really, really fabulous biscuits. Now I have to read the rest of this thread and find out what I'm doing right.
You're either using the right flour -or- you're importing your water from New York. :laugh:
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You're either using the right flour -or- you're importing your water from New York. :laugh:
I'll bet she uses Catsup, only she spells it the correct way, "Ketchup."
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I'll bet she uses Catsup, only she spells it the correct way, "Ketchup."
Actually, I don't believe they should be regarded as two different spellings of the same word. As I understand it, when enough people began mispronouncing catsup, a related but completely new word came into being--i.e., became officially recognized.
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Actually, I don't believe they should be regarded as two different spellings of the same word. As I understand it, when enough people began mispronouncing catsup, a related but completely new word came into being--i.e., became officially recognized.
Language evolves. If something in language is so obscure that almost nobody knows about it then it's not actually a rule.
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I think good biscuits are a thing of rich, white male privilege and should be made available to the oppressed for free.
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Catsup and ketchup are two different, but related, things. I think it has something to do with the percent water content, but I could be rememberi g that wrong.
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Catsup and ketchup are two different, but related, things. I think it has something to do with the percent water content, but I could be rememberi g that wrong.
WTF? That is the biggest load of horseshit I have ever seen someone shovel on this forum.
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WTF? That is the biggest load of horseshit I have ever seen someone shovel on this forum.
Listen here, I read about this in the same book where I learned about the first pecan grove in Georgia. Take it up with the author, but it seemed very well resewrched to me.
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Listen here, I read about this in the same book where I learned about the first pecan grove in Georgia. Take it up with the author, but it seemed very well resewrched to me.
Did the article also go into how "color" and "colour" are two different things because on has more shades or something like that?
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Language evolves. If something in language is so obscure that almost nobody knows about it then it's not actually a rule.
Right. A huge number of new words have been officially recognized in mainstream dictionaries in my lifetime. The tallies are actually stunning.
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LOL That sounds like a bunch of nonsense.
Buffalo pH = 7.7
DC pH = 7.63
"Quality" and "Levels" are two different words, @RoosGirl
I don't think it's so much alkaline vs acidic, but rather the hard mineral content.
Anyways, Buffalo is the junk food capital of the Western World. Buffalo pizza is like no other.
http://bocceclubpizza.com/ (http://bocceclubpizza.com/)
And the birth of "Chicken Wings" http://en.wikipedia.org/wiki/Anchor_Bar (http://en.wikipedia.org/wiki/Anchor_Bar)
I've wondered why Ted's a local family chain of hotdog burger shakes didn't expand. The Founder retired to Arizona After months of idleness, he opened a location there in his 'new' State.
http://www.tedshotdogs.com/ (http://www.tedshotdogs.com/)
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"Quality" and "Levels" are two different words, @RoosGirl
I don't think it's so much alkaline vs acidic, but rather the hard mineral content.
Anyways, Buffalo is the junk food capital of the Western World. Buffalo pizza is like no other.
http://bocceclubpizza.com/ (http://bocceclubpizza.com/)
And the birth of "Chicken Wings" http://en.wikipedia.org/wiki/Anchor_Bar (http://en.wikipedia.org/wiki/Anchor_Bar)
I've wondered why Ted's a local family chain of hotdog burger shakes didn't expand. The Founder retired to Arizona After months of idleness, he opened a location there in his 'new' State.
http://www.tedshotdogs.com/ (http://www.tedshotdogs.com/)
It's the minerals in the water, and it's also the strain of yeast that likes to grow in NYC. San Francisco sourdough is popular because the yeast is one of a kind there.
Added: Ted's Hot Dogs have had the AZ location since I first moved here in 1980. Been there a few times, they are good dogs.
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It's the minerals in the water, and it's also the strain of yeast that likes to grow in NYC. San Francisco sourdough is popular because the yeast is one of a kind there.
Remember though....Buffalo is an 8 hr drive from NYC. It's on the shores of Lake Erie.
I've had NYC pizza in a few of the Boroughs. Still can't touch Buffalo's.
But you may be right about the yeast or the humidity which affects it.
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It's the minerals in the water, and it's also the strain of yeast that likes to grow in NYC. San Francisco sourdough is popular because the yeast is one of a kind there.
Added: Ted's Hot Dogs have had the AZ location since I first moved here in 1980. Been there a few times, they are good dogs.
Yep! Sahlen's brand. Wegman's sells them. Smokehouse hotdogs....NOT 'wieners' (they sell both) http://www.facebook.com/sahlens/ (http://www.facebook.com/sahlens/)
@Cyber Liberty
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Anybody that can figure out how to bring the Ted's Hot Dog concept to D.C. will become a Gazillionaire.
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You're either using the right flour -or- you're importing your water from New York. :laugh:
My secret's out!
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Catsup and ketchup are two different, but related, things. I think it has something to do with the percent water content, but I could be rememberi g that wrong.
https://writingexplained.org/catsup-vs-ketchup-difference (https://writingexplained.org/catsup-vs-ketchup-difference)
What is the Difference Between Catsup and Ketchup?
Catsup and Ketchup are two different spellings of the same condiment, which, today, is a Westernized version of a condiment first introduced to European traders in the late 17th century.
During their time trading in the Far East, British sailors of the 1600s developed a taste for the delicious treat we now call ketchup and began exporting it to the West.
The word itself is thought to come from the Cantonese k’ē chap or the Malay kēhap, both of which refer to a kind of fish sauce. Ketchup was originally a paste made from fermented fish guts (yes, it’s come a long way).
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I have two uses for Catsup: Fries and Bologna sammiches.
Only for Fries. I fry my Bologna for sammiches and use mustard.
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Only for Fries. I fry my Bologna for sammiches and use mustard.
I do the frying and mustard with my Spam, with extra-sharp Cheddar.
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My aunts down in TN and AL could make some amazing biscuits. My aunt Margie made ones my grandpa called 'cat head' biscuits because they were as big 'as a tom cat's head.'
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Pfft, Writing Explained, like anyone believes that left-wing rag.
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Another brand made with soft wheat:
(https://m.media-amazon.com/images/I/51jTu8FQajL._SCLZZZZZZZ__SY500_SX500_.jpg)
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My aunts down in TN and AL could make some amazing biscuits. My aunt Margie made ones my grandpa called 'cat head' biscuits because they were as big 'as a tom cat's head.'
The cathead biscuit is normally the left over - not enough to make another biscuit without leaving so little as to be unable to make yet another - So the leftovers are left as one, and normally, with every family I know anyway, the cathead goes in the center of the pan.
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The cathead biscuit is normally the left over - not enough to make another biscuit without leaving so little as to be unable to make yet another - So the leftovers are left as one, and normally, with every family I know anyway, the cathead goes in the center of the pan.
Sounds like the opposite of the dog waffle, that ugly mishapen thing that I force my dogs to eat which is made from the last partial portion of waffle batter.
Fortunately my dogs are really cool and pretend they actually like it.
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Sounds like the opposite of the dog waffle, that ugly mishapen thing that I force my dogs to eat which is made from the last partial portion of waffle batter.
Fortunately my dogs are really cool and pretend they actually like it.
Your dogs are cats if they don't.
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Sounds like the opposite of the dog waffle, that ugly mishapen thing that I force my dogs to eat which is made from the last partial portion of waffle batter.
Fortunately my dogs are really cool and pretend they actually like it.
Yeah... normally I get the cathead biscuit... I don't like how that squares with your analogy... :pondering:
:cool:
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OK Roos, All:
The tipping thread leaves me with a question that may fit better here:
I get crappy freezer pizzas, primarily because of the frozen dough. I always have to put on more ingredients to make it decent... And only decent, because the crust is not all that good.
Does anyone have a pizza dough recipe that will either freeze raw and flat (already formed, and maybe loaded with ingredients) or that will freeze after being proofed (and maybe loaded with ingredients) ?
The idea being to make my own not-so-crappy freezer pizza replacement (suitable likewise for calzones, etc)...
I already do pizza dough from a tube, but the problem with those tubes (of any kind) is that they (suck and) don't store for long... Or at least, I don't know how to make em store for long...
@RoosGirl
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OK Roos, All:
The tipping thread leaves me with a question that may fit better here:
I get crappy freezer pizzas, primarily because of the frozen dough. I always have to put on more ingredients to make it decent... And only decent, because the crust is not all that good.
Does anyone have a pizza dough recipe that will either freeze raw and flat (already formed, and maybe loaded with ingredients) or that will freeze after being proofed (and maybe loaded with ingredients) ?
The idea being to make my own not-so-crappy freezer pizza replacement (suitable likewise for calzones, etc)...
I already do pizza dough from a tube, but the problem with those tubes (of any kind) is that they (suck and) don't store for long... Or at least, I don't know how to make em store for long...
@RoosGirl
I have never tried to freeze pizza dough, but just a quick search brought up this. I haven't made a ton of stuff using her recipes, but what I have I've liked.
https://thepioneerwoman.com/food-and-friends/how-to-make-and-freeze-pizza-dough/
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Here's another one with tips on making the pizza and freezing it.
https://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527 (https://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527)
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Thank you @RoosGirl ... you always have a way... I will give all that a whirl.
:beer: :seeya:
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Thank you @RoosGirl ... you always have a way... I will give all that a whirl.
:beer: :seeya:
Let us know how it turns out.
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I have never tried to freeze pizza dough, but just a quick search brought up this. I haven't made a ton of stuff using her recipes, but what I have I've liked.
https://thepioneerwoman.com/food-and-friends/how-to-make-and-freeze-pizza-dough/
If you have a bread machine I have a good pizza dough recipe. I read the link, it has instructions for freezing in balls. I am going to try freezing it flat. The hardest thing about pizza dough is making it flat and round.
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Here's another one with tips on making the pizza and freezing it.
https://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527 (https://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527)
Great link.
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If you have a bread machine I have a good pizza dough recipe. I read the link, it has instructions for freezing in balls. I am going to try freezing it flat. The hardest thing about pizza dough is making it flat and round.
Do yourself a favor and get a piece of slate to work it on... and actual pizza pans makes the 'making it round' part a snap.
happy77
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Just had breakfast. Hard boiled egg and coffee
Would love a biscuit or a bagel.
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Do yourself a favor and get a piece of slate to work it on... and actual pizza pans makes the 'making it round' part a snap.
happy77
Having a pizza stone to bake on is vital, at about 475-500F temperature. I have a pizza oven that sits on my gas grill outside.
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Having a pizza stone to bake on is vital, at about 475-500F temperature. I have a pizza oven that sits on my gas grill outside.
I am still fixin to put a wood-fired one out back... as part of an outdoor kitchen.
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@Cyber Liberty
Biscuit recipe, from here: https://gardenandgun.com/recipe/biscuits-a-love-story/
Made a quarter recipe tonight, got 7 biscuits out of it. Really good biscuits, light and fluffy and crispy on the outside. I used King Arthur self rising, so DID NOT ADD the baking powder and salt. And I ended up having to cook for 20 minutes.
Ingredients
1 lb. unsalted butter (4 sticks), frozen, plus 3 tbsp. melted for brushing
8 cups all-purpose flour, plus extra for dusting
4 tbsp. baking powder
2 tbsp. kosher salt
3 1/2 cups buttermilk
Preparation
Preheat the oven to 400°
Grate 1 lb. butter into a bowl using the large holes of a box grater, and place in the freezer for about 10 minutes.
In another bowl, combine 8 cups flour and the baking powder. Add the salt and mix well.
Once the butter is very cold and hard, add it to the dry ingredients. Using your fingers, incorporate the butter into the flour until the mixture is crumbly. Slowly add the buttermilk and use your hands to gently bring the dough together.
Dump dough onto a lightly floured countertop and dust it with flour. Knead the dough until it just comes together, taking care not to overwork it.
Dust a rolling pin with flour and roll the dough out to a thickness of 1 inch. Fold the dough in half from top to bottom, and then lightly roll it out again and fold it from side to side. Roll it out one more time, and then stamp out biscuits with a 3-inch biscuit cutter.
Place biscuits on a baking sheet lined with parchment paper. Form the scraps into a ball, roll it out, and stamp out more biscuits. (Discard the overworked remaining scraps.)
Melt the 3 tbsp. butter and brush the tops of the biscuits. Bake for 14-17 minutes, rotating the baking sheet halfway through.
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mm...MMMM!
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The cathead biscuit is normally the left over - not enough to make another biscuit without leaving so little as to be unable to make yet another - So the leftovers are left as one, and normally, with every family I know anyway, the cathead goes in the center of the pan.
Now I know what those southerners mean by cat head biscuits. All this time I've been afraid to ask. :laugh:
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Now I know what those southerners mean by cat head biscuits. All this time I've been afraid to ask. :laugh:
https://thesouthernladycooks.com/2013/05/23/mamas-cathead-biscuits/
Same thing, but a thing... Biscuits big as a cat's head.
I ain't Southern, though my kin come from there on my mamma's side... I learned it that way, right up here in MT :shrug:
Funny sometimes how that is.... A 'poke' down south (to my understanding) is a gunny sack, or a bag used to haul something (a pig in a poke)...
But a 'poke' up here is a polk - a sled towed behind you (snowshoe, snow cat), used to haul something... :shrug:
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@Cyber Liberty
Biscuit recipe, from here: https://gardenandgun.com/recipe/biscuits-a-love-story/
Made a quarter recipe tonight, got 7 biscuits out of it. Really good biscuits, light and fluffy and crispy on the outside. I used King Arthur self rising, so DID NOT ADD the baking powder and salt. And I ended up having to cook for 20 minutes.
Ingredients
1 lb. unsalted butter (4 sticks), frozen, plus 3 tbsp. melted for brushing
8 cups all-purpose flour, plus extra for dusting
4 tbsp. baking powder
2 tbsp. kosher salt
3 1/2 cups buttermilk
Preparation
Preheat the oven to 400°
Grate 1 lb. butter into a bowl using the large holes of a box grater, and place in the freezer for about 10 minutes.
In another bowl, combine 8 cups flour and the baking powder. Add the salt and mix well.
Once the butter is very cold and hard, add it to the dry ingredients. Using your fingers, incorporate the butter into the flour until the mixture is crumbly. Slowly add the buttermilk and use your hands to gently bring the dough together.
Dump dough onto a lightly floured countertop and dust it with flour. Knead the dough until it just comes together, taking care not to overwork it.
Dust a rolling pin with flour and roll the dough out to a thickness of 1 inch. Fold the dough in half from top to bottom, and then lightly roll it out again and fold it from side to side. Roll it out one more time, and then stamp out biscuits with a 3-inch biscuit cutter.
Place biscuits on a baking sheet lined with parchment paper. Form the scraps into a ball, roll it out, and stamp out more biscuits. (Discard the overworked remaining scraps.)
Melt the 3 tbsp. butter and brush the tops of the biscuits. Bake for 14-17 minutes, rotating the baking sheet halfway through.
Now you've done it! It's still snowing, its gonna sleet, my MIL had a second stroke last night (the EMT truck got stuck, the ambulance got stuck twice, the hospital is critically short staffed) so I need something to occupy my hands.
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(Discard the overworked remaining scraps.)
Now, do you really?
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Now you've done it! It's still snowing, its gonna sleet, my MIL had a second stroke last night (the EMT truck got stuck, the ambulance got stuck twice, the hospital is critically short staffed) so I need something to occupy my hands.
I'm sorry your MIL had another stroke, unless you don't like her and then I'm not sorry, but I think it's a little far fetched to accuse me of making her have a stroke by posting a simple biscuit recipe.
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Now, do you really?
I did yesterday.
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If you scoop it, don’t roll it, like Jason Roy of Biscuit Head recommends, then there ain’t any scraps to throw away. Make them all Catheads. Big and small.
For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says. This stops you from activating too much gluten in the flour and ending up with a tougher biscuit that doesn't rise as high. But even if you mix too much, don't worry. "Denser biscuits have their place—they're better for making sandwiches," he rationalizes.
Gently shape biscuits with an ice cream scoop instead of a biscuit cutter. That's what Roy does to make Biscuit Head's oversized cathead biscuits, so-called because they're as big as a cat's noggin. Whether you make them big or small, it's an incredibly easy and foolproof technique. Don't have a spring-loaded scoop? Use a measuring cup and a silicone spatula.
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Now, do you really?
Depends on how much of it there is. I'll let the kids eat a little bit of it raw.
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I'm sorry your MIL had another stroke, unless you don't like her and then I'm not sorry, but I think it's a little far fetched to accuse me of making her have a stroke by posting a simple biscuit recipe.
@RoosGirl
Noooo, no. Not what I meant. I was trying to avoid the whole biscuit thing because hubby is diabetic, on a diet and has a serious weakness for bicuits!!
I like my MIL. She lived with us for 14 years. I am afraid her days on this earth are few.
I halved the recipe and the biscuits were beautiful. Hubby ate all but one.
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@RoosGirl
Noooo, no. Not what I meant. I was trying to avoid the whole biscuit thing because hubby is diabetic, on a diet and has a serious weakness for bicuits!!
I like my MIL. She lived with us for 14 years. I am afraid her days on this earth are few.
I halved the recipe and the biscuits were beautiful. Hubby ate all but one.
Just teasing you, lady. Hey, if you make another batch, freeze a couple of them and then cook them later and tell me how they come out. I'd like to make some ahead of time, but not if they're not going to be good. :laugh:
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Just teasing you, lady. Hey, if you make another batch, freeze a couple of them and then cook them later and tell me how they come out. I'd like to make some ahead of time, but not if they're not going to be good. :laugh:
My mom and both grandmothers made the best buttermilk biscuits, and they didn't measure anything.
My grandmother would make large batches and freeze them. Every night my grandfather would take out enough for breakfast, thaw them overnight, and pop them in the oven the next morning. She also had a regular orders from friends for the frozen, uncooked biscuits and sent the money to a missionary. So you should be fine with freezing the raw biscuits to cook later.
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I made another 1/4 batch and froze them. Cooked them up today and they're just as nice as fresh dough.
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I made another 1/4 batch and froze them. Cooked them up today and they're just as nice as fresh dough.
:thumbsup:
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I made another 1/4 batch and froze them. Cooked them up today and they're just as nice as fresh dough.
Did you thaw them first or put them in the oven frozen?
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Too lazy to make biscuit's just buy them at my Local Grocery (HEB), they're GREAT!
(https://furlanis.com/wp-content/uploads/cheddar-chive-and-garlic.png)
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I made another 1/4 batch and froze them. Cooked them up today and they're just as nice as fresh dough.
Did you mix up a 1/4 batch of dough and then freeze it one big lump? Or did you roll out and cut the biscuits, freeze them on a cookie sheet, and then after frozen, bag them up?
Cook them frozen? That's what I do with the frozen biscuits I get from Sam's.
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Did you thaw them first or put them in the oven frozen?
Straight in to hot oven. Same temp, took an additional 12 minutes.
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Did you mix up a 1/4 batch of dough and then freeze it one big lump? Or did you roll out and cut the biscuits, freeze them on a cookie sheet, and then after frozen, bag them up?
Cook them frozen? That's what I do with the frozen biscuits I get from Sam's.
I should have been clearer. I cut the biscuits and froze them on a cookie sheet and then bagged them. Cooked them from frozen in the 400* oven. Took an additional 12 minutes for me.
I also placed them so all 5 were touching each other and they rose up nice and high.
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Too lazy to make biscuit's just buy them at my Local Grocery (HEB), they're GREAT!
(https://furlanis.com/wp-content/uploads/cheddar-chive-and-garlic.png)
I've never seen that brand before, but you canNOT use cheddar garlic biscuits with sausage gravy. I've used this brand before and they're pretty good. Probably good enough to not go through the hassle of rolling and cutting biscuits, but I just felt like making them this year.
(https://i5.walmartimages.com/asr/7240cf56-c1ce-4a0d-984b-19cdecbde745_1.d22c508900e80bd808ac946b6068f8ad.jpeg)
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I've eaten a ton of these:
(https://target.scene7.com/is/image/Target/GUEST_122df0c4-f75b-49f0-819d-ee7973415d5f?wid=1400)
Not as good as homemade, but quick and easy.
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I've eaten a ton of these:
(https://target.scene7.com/is/image/Target/GUEST_122df0c4-f75b-49f0-819d-ee7973415d5f?wid=1400)
Not as good as homemade, but quick and easy.
I hate to confess it, but half of my diet after my divorce was Pilsbury Grand biscuits poured over with Dinty Moore stew...
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I hate to confess it, but half of my diet after my divorce was Pilsbury Grand biscuits poured over with Dinty Moore stew...
Oh, you poor man!
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I hate to confess it, but half of my diet after my divorce was Pilsbury Grand biscuits poured over with Dinty Moore stew...
Whoever dies with the most toys wins is what my dad always told me, after my last Divorce I was consumed by Ho's and Coke (80's), I probably won't outlive you @roamer_1 to collect my Toys, oh well, it was fun.
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Oh, you poor man!
Don't you know it... Though actually an improvement - My ex was often an awful cook - Not attentive to the work.
As for Dinty Moore... not too bad if you can get past the dog food smell when you crack the can. I still have that combination once in a while... Just to remind myself of where I came from.
I make scratch stew now, and it is marvelous... Still can't do those flaky biscuits - Yeast and me don't yet get along - But I will put my breakfast biscuits or sourdough biscuits up against anybody's and do alright.
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I've eaten a ton of these:
(https://target.scene7.com/is/image/Target/GUEST_122df0c4-f75b-49f0-819d-ee7973415d5f?wid=1400)
Not as good as homemade, but quick and easy.
I liked the frozen Grands because I could make just a couple without popping a whole container of the refrigerator biscuits.
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Whoever dies with the most toys wins is what my dad always told me, after my last Divorce I was consumed by Ho's and Coke (80's), I probably won't outlive you @roamer_1 to collect my Toys, oh well, it was fun.
Well @corbe , I had my own time back in the 80's... Not a lot of coke (too expensive for me), but good enough I can't remember about a decade... Thankfully I pulled out of it...
And it depends upon the toys... I am a rich man... As Don Williams put it, "I've got silver in the stars, gold in the morning sun." If I have a fishin pole, and a place to use it, that will be fine living and plenty enough.
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I too, now find the greatest joy in the simplest of things @roamer_1 I am so blessed to have lived long enough to realize that.
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I too, now find the greatest joy in the simplest of things @roamer_1 I am so blessed to have lived long enough to realize that.
That's right. Took me half my life to come back around to what I knew was good in my childhood :shrug:
:beer:
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I liked the frozen Grands because I could make just a couple without popping a whole container of the refrigerator biscuits.
I didn't even know they come frozen!
That's right about the refrigerator kind... I can't stand toob dough - Ain't no way to keep it. Still using it though... Till I get a good pizza dough worked out, and I can make flaky biscuits... and croissants... What is life without pigs in a blanket?
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Grandma taught me how to make some kick ass biscuits and gravy!
Has anyone asked you to post that? Especially the gravy?
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Has anyone asked you to post that? Especially the gravy?
I would post one for you, but you have me on ignore so would never see it. Sausage gravy and biscuits has been our traditional Christmas morning breakfast for longer than I've been alive.
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I would post one for you, but you have me on ignore so would never see it. Sausage gravy and biscuits has been our traditional Christmas morning breakfast for longer than I've been alive.
I read this post. BTW. Never over mix, handle biscuit dough, too much Make's it tough. Light touch.
MERRY CHRISTMAS ! :tree3:
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I read this post. BTW. Never over mix, handle biscuit dough, too much Make's it tough. Light touch.
MERRY CHRISTMAS ! :tree3:
Then would you like to discuss sausage gravy?
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Hard Tac....made with flour, water, salt. They don't recommend any oil, butter, lard, as it won't last as long. Tend to go rancid.
This is survival food. Baked twice, holes poked in it like a cracker. Can be used as as door stop! Hard as a brick. lol
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Then would you like to discuss sausage gravy?
Sure. 8888mistltoe
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ORANGE GRAVY
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1/2 c. orange juice
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
2/3 c. raisins
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and orange juice; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients. Yield: about 3 cups.
I don't hate you half as much as think I do @LegalAmerican
Merry Christmas, Sweetheart
:tree3:
PS: what do you do with @Emjay?
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I don't hate you half as much as think I do @LegalAmerican
Merry Christmas, Sweetheart
:tree3:
PS: what do you do with @Emjay?
What do you put that on @corbe?
I expect that @Emjay is too busy enjoying Christmas to have time for us. Where are you, Emjay?
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What do you put that on @corbe?
I expect that @Emjay is too busy enjoying Christmas to have time for us. Where are you, Emjay?
Mexicans of course @Sanguine
I think @Emjay is the Continental USA for the Holidays and just too ashamed to admit it.
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Mexicans of course @Sanguine
I think @Emjay is the Continental USA for the Holidays and just too ashamed to admit it.
Like sunscreen?
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Sure. 8888mistltoe
Oh, where to start.... with the sausage.
We always used Tennessee Pride Mild because we liked that flavor, but use whatever bulk breakfast sausage you like. This year I bought ground pork and am seasoning it with AC Legg #10. I use 1 lb of sausage to 2 quarts of milk.
First, brown the sausage well. You want to keep the fat for making the gravy. I brown the sausage in the big pot that I'm going to make the gravy in and then pull out the cooked sausage and hold it in a bowl until I'm ready to put it in the gravy.
So, let's say we've browned 1 lb of sausage and are going to use 2 quarts of milk to make gravy. You want 8 Tbsp of pork fat, if you don't have enough pork fat add enough butter to make up the difference.
Time to make the roux. Over medium heat, heat your 8 Tbsps fat. Add 10 Tbsp of all-purpose flour and whisk continuously until smooth. Add milk a little at a time, whisking continuously. Once the first bit of milk you add has been whisked in and everything is smooth add more milk and repeat until all the milk is added and it's smooth. Keep whisking and bring to a boil and allow to boil at least 1 minute to make sure the flour is cooked. This is the time to taste and adjust the salt and pepper to your liking.
Turn the heat off and stir the browned sausage in and it's done.
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What do you put that on @corbe?
I expect that @Emjay is too busy enjoying Christmas to have time for us. Where are you, Emjay?
I'm not enjoying Christmas @Sanguine because I suffered a bad leg injury and am forbidden to sit at the computer. I'm supposed to sit in a recliner with my leg elevated or lie in bed with my leg elevated.
Y'all will have to solve the worlds' problems without me for a while.
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I'm not enjoying Christmas @Sanguine because I suffered a bad leg injury and am forbidden to sit at the computer. I'm supposed to sit in a recliner with my leg elevated or lie in bed with my leg elevated.
Y'all will have to solve the worlds' problems without me for a while.
I'm so sorry to hear that! I hope you have a great Christmas from your recliner. Take it easy and have some eggnog.
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I didn't even know they come frozen!
That's right about the refrigerator kind... I can't stand toob dough - Ain't no way to keep it. Still using it though... Till I get a good pizza dough worked out, and I can make flaky biscuits... and croissants... What is life without pigs in a blanket?
Have you tried freezing the tube?
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Your absence certainly had me baffled @Emjay
My thoughts and prayers for a rapid recovery fly across the ocean to you.
:tree3:
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Oh, where to start.... with the sausage.
We always used Tennessee Pride Mild because we liked that flavor, but use whatever bulk breakfast sausage you like. This year I bought ground pork and am seasoning it with AC Legg #10. I use 1 lb of sausage to 2 quarts of milk.
First, brown the sausage well. You want to keep the fat for making the gravy. I brown the sausage in the big pot that I'm going to make the gravy in and then pull out the cooked sausage and hold it in a bowl until I'm ready to put it in the gravy.
So, let's say we've browned 1 lb of sausage and are going to use 2 quarts of milk to make gravy. You want 8 Tbsp of pork fat, if you don't have enough pork fat add enough butter to make up the difference.
Time to make the roux. Over medium heat, heat your 8 Tbsps fat. Add 10 Tbsp of all-purpose flour and whisk continuously until smooth. Add milk a little at a time, whisking continuously. Once the first bit of milk you add has been whisked in and everything is smooth add more milk and repeat until all the milk is added and it's smooth. Keep whisking and bring to a boil and allow to boil at least 1 minute to make sure the flour is cooked. This is the time to taste and adjust the salt and pepper to your liking.
Turn the heat off and stir the browned sausage in and it's done.
Ok, got it. Thanks. This, you pour over Biscuit? Mom liked this in her later years. She has since, passed. Not born in America. 7777sleigh
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I’m going to hijack this thread in the name of southern hospitality: Divinity is on the to do list tomorrow. We make it every year and it’s always a big hit, both for those who’ve had it before and those who’ve never heard of it until tasting.
Modified to add: When I add the pecans I pronounce it PUH-kahns. Sue me, bitches.
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Ok, got it. Thanks. This, you pour over Biscuit? Mom liked this in her later years. She has since, passed. Not born in America. 7777sleigh
Yep, ladled over a biscuit.
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I’m going to hijack this thread in the name of southern hospitality: Divinity is on the to do list tomorrow. We make it every year and it’s always a big hit, both for those who’ve had it before and those who’ve never heard of it until tasting.
Modified to add: When I add the pecans I pronounce it PUH-kahns. Sue me, bitches.
Divinity is a little too candy-like for my taste. We'll be making chocolate chip cookies tomorrow with my son so we have something to leave out for Santa.
PS It's PICK-ann
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Divinity is a little too candy-like for my taste. We'll be making chocolate chip cookies tomorrow with my son so we have something to leave out for Santa.
PS It's PICK-ann
Not pick-AY-uhn?
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I live 12 miles from the largest pe - Kanh in the World I've even urinated on it, you folks don't have a clue.
(https://www.roadsideamerica.com/attract/images/tx/TXSEGpecan_ali2.jpg)
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Not pick-AY-uhn?
Granddaddy was from as far south and east in Georgia as you can go without being in Florida or the Atlantic. They said PICK-ann and I copy him. My mom and husband say puh-KAHN
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I live 12 miles from the largest pe - Kanh in the World I've even urinated on it
Doesn't that make it your property now? I mean, you marked it so, now it is yours. (if you can defend it from intruders)
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Oh, where to start.... with the sausage.
We always used Tennessee Pride Mild because we liked that flavor, but use whatever bulk breakfast sausage you like. This year I bought ground pork and am seasoning it with AC Legg #10. I use 1 lb of sausage to 2 quarts of milk.
First, brown the sausage well. You want to keep the fat for making the gravy. I brown the sausage in the big pot that I'm going to make the gravy in and then pull out the cooked sausage and hold it in a bowl until I'm ready to put it in the gravy.
So, let's say we've browned 1 lb of sausage and are going to use 2 quarts of milk to make gravy. You want 8 Tbsp of pork fat, if you don't have enough pork fat add enough butter to make up the difference.
Time to make the roux. Over medium heat, heat your 8 Tbsps fat. Add 10 Tbsp of all-purpose flour and whisk continuously until smooth. Add milk a little at a time, whisking continuously. Once the first bit of milk you add has been whisked in and everything is smooth add more milk and repeat until all the milk is added and it's smooth. Keep whisking and bring to a boil and allow to boil at least 1 minute to make sure the flour is cooked. This is the time to taste and adjust the salt and pepper to your liking.
Turn the heat off and stir the browned sausage in and it's done.
In TN sausage gravy is a sacred dish. When hubby and I were dating we visited his mother and her new husband, born, bred and Tennesse country boy to the bone. He mentioned he liked sausage gravy and I volunteered to make him some. Hubby nearly had a stroke. He knew I had been raised a vegetarian, he didn't know I had learned to make sausage gravy for my x. He thought I was about to blow it.
Won the heart of my son to be father-in-law that day.
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Your absence certainly had me baffled @Emjay
My thoughts and prayers for a rapid recovery fly across the ocean to you.
:tree3:
Thanks @corbe I can't sit and chat but I check my e-mails. It's a real pain but my doctor keeps threatening me with amputation if I don't do everything he says so mostly I do. Hope to be back in a couple of weeks. Keep up the good fight.
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I don't hate you half as much as think I do @LegalAmerican
Merry Christmas, Sweetheart
:tree3:
PS: what do you do with @Emjay?
What is this sweet gravy...for? Ham?
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I live 12 miles from the largest pe - Kanh in the World I've even urinated on it, you folks don't have a clue.
(https://www.roadsideamerica.com/attract/images/tx/TXSEGpecan_ali2.jpg)
Why...why...would you do that? Ugh.
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So sorry to hear of your injury, @Emjay . Hope you heal quickly. Eat a biscuit - it couldn't hurt!
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I suppose this stuff is out of the question?
(https://images-na.ssl-images-amazon.com/images/I/914bKnLd7wL._SL1500_.jpghttps://images-na.ssl-images-amazon.com/images/I/914bKnLd7wL._SL1500_.jpg)
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I suppose this stuff is out of the question?
(https://images-na.ssl-images-amazon.com/images/I/914bKnLd7wL._SL1500_.jpghttps://images-na.ssl-images-amazon.com/images/I/914bKnLd7wL._SL1500_.jpg)
Depends, are you from the north or the south? If you're from the north it's fine for you.
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Depends, are you from the north or the south? If you're from the north it's fine for you.
888high58888
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Depends, are you from the north or the south? If you're from the north it's fine for you.
Ima Yanqui. :shrug:
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Ima Yanqui. :shrug:
I thought you had emigrated and evolved?
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I thought you had emigrated and evolved?
Those are in my "emergency food supply." It will take an emergency for me to eat them. They are tasty with sausage gravy. Mountain House is actually very good for freeze-dried. I bought a mess of that stuff because it made for good lunches in the lab, back in the day that's becoming a distant memory. Nuke a couple cups of water, dump it in the pouch, stir it up and seal the ziplock. 10-15 minutes later I'm fat and happy.
A bit too much sodium for the Mrs, but even she says the taste of the entrees (lasagna, beef stroganoff, chicken rice) is better than expected.
I like the frozen Grandes, and the pouches of gravy mix don't suck very much. The caloric content is why I've been steering clear. I'm about 50 lbs off my maximum weight now (255 down to 205 lbs), and I've been maintaining very well.
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http://www.youtube.com/watch?v=h9AqbDtSFNU
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Hard Tac....made with flour, water, salt. They don't recommend any oil, butter, lard, as it won't last as long. Tend to go rancid.
This is survival food. Baked twice, holes poked in it like a cracker. Can be used as as door stop! Hard as a brick. lol
Good God no! Add a touch of baking powder and make bannock instead... Hardtack is what you eat when the beans are gone. And the beans are never gone... And I have a ton of freeze dried now that keeps every bit as long as hardtack would.
Bleah.
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Have you tried freezing the tube?
It specifically says not to.
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I'm not enjoying Christmas @Sanguine because I suffered a bad leg injury and am forbidden to sit at the computer. I'm supposed to sit in a recliner with my leg elevated or lie in bed with my leg elevated.
Y'all will have to solve the worlds' problems without me for a while.
Sorry to hear that @Emjay ... sounds like a good time to invest in a laptop or a tablet...
I would have gone crazy without the internet during my illness...
Of course, I went crazy anyway, so there's that...
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Depends, are you from the north or the south? If you're from the north it's fine for you.
When I was still in the woods, I ate a ton of Mountain House... Still have a butt-ton of it laying around here. Glad of that, because it costs too much anymore.
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When I was still in the woods, I ate a ton of Mountain House... Still have a butt-ton of it laying around here. Glad of that, because it costs too much anymore.
It's expensive if it's not on sale. I got a bunch when it was, that shit expires in 2047. When Mrs. Liberty croaks it's going to save my life. Plus: It's cheaper than those MREs I got, and those expired years ago. Trash.
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It's expensive if it's not on sale. I got a bunch when it was, that shit expires in 2047. When Mrs. Liberty croaks it's going to save my life. Plus: It's cheaper than those MREs I got, and those expired years ago. Trash.
The new MREs are way better eating that the old ones... But they are too heavy and bulky.
I have recently been kinda switching out to Thrive Life bulk freeze dried stuff... And kinda making my own pre-made stuff... working on recipes, but it will wind up way cheaper than MH... Then the Mountain House stuff will become obsolete.
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It specifically says not to.
Yeah, but have you tried it?
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Yeah, but have you tried it?
I bet you could open the can, slap each biscuit between two pieces of wax paper and then freeze them that way.
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Yeah, but have you tried it?
No... heard tell of them freezing in camp, and later the cardboard popping on em when they thaw out. I would surmise the expansion of the dough when freezing damages the cardboard at the seams, where it is already trying to pop.
:shrug:
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I bet you could open the can, slap each biscuit between two pieces of wax paper and then freeze them that way.
Or make your own and do the same, which would cost pennies on the dollar. I really have to figure yeast out. Dough is such a bugger to learn.
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Or make your own and do the same, which would cost pennies on the dollar. I really have to figure yeast out. Dough is such a bugger to learn.
I just made the big batch of them, with the recipe I posted, today since I finished experimenting with small batches. Froze them and packaged them up.
$3.00 - flour
$4.50 - butter
$2.50 - buttermilk
$10 - total
I got 18 biscuits out of that recipe, but I think I rolled it a little thicker than it called for. So each biscuit is about $0.56.
I think a roll of Grands is about $2.50 for 8 biscuits or about $0.31 per biscuit.
What are you trying to make with yeast?
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No... heard tell of them freezing in camp, and later the cardboard popping on em when they thaw out. I would surmise the expansion of the dough when freezing damages the cardboard at the seams, where it is already trying to pop.
:shrug:
I was hoping they'd blow up when freezing.
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What are you trying to make with yeast?
Everything. Never done it.
Working with a simple oatbread recipe, and ain't got her done. It is good eating, just thick and rather needing to rise more... Cold has somewhat to do with it - I am trying to let it rise over the fridge right now... And in my pantry, there is a high heater vent that I may have to take advantage of...
I do fine with baking powder... Yeast is a bitch. too finicky... Either I ain't got enough warmth in the first place (adding warm water in the making of the dough), or it is too cold in here to get a productive rise... have tried doubling the wait between risings, nothing seems to work... By the woodstove is too hot.
:shrug:
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Or make your own and do the same, which would cost pennies on the dollar. I really have to figure yeast out. Dough is such a bugger to learn.
You could try Angel Biscuits. They have a short 8 to 10 minute rise time.
https://www.restlesschipotle.com/angel-biscuits-recipe/ (https://www.restlesschipotle.com/angel-biscuits-recipe/)
This angel biscuits recipe is a cross between a flaky biscuit and a yeast roll. These easy yeast biscuits are light, fluffy, and rise super high but they don’t take much time at all. We love them with cream gravy over the top for breakfast. This old fashioned southern recipe is foolproof! Make them once and you’ll know why they’ve been a standard here in the South for decades.
For this recipe you’ll need: all purpose flour (White Lily is best), yeast, baking powder, baking soda, buttermilk, salt, butter, buttermilk, sugar
Anyway, this angel biscuits recipe comes out so light and fluffy that it’s sinful. They only have a 10 minute rising time so there’s not much of a time investment, either. You can even roll them out the night before, cover them, store them in the fridge, and bake in the morning. Or, you can even make the dough, cover it, and put it in the fridge for a couple of days. This is great because you can take out what you need and have fresh biscuits as you want them. If the dough is cold let the biscuits rise for some extra time before baking. 15 to 20 minutes is fine.
So easy.
Be careful not to handle them too much, though. Over-kneading or using too much flour when rolling them out can make angel biscuits tough. You don’t want that.
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I got 18 biscuits out of that recipe, but I think I rolled it a little thicker than it called for. So each biscuit is about $0.56.
I think a roll of Grands is about $2.50 for 8 biscuits or about $0.31 per biscuit.
What are you trying to make with yeast?
You must be using a pretty fancy flour.
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You must be using a pretty fancy flour.
Just King Arthur self- rising.
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You could try Angel Biscuits. They have a short 8 to 10 minute rise time.
https://www.restlesschipotle.com/angel-biscuits-recipe/ (https://www.restlesschipotle.com/angel-biscuits-recipe/)
I'd love me some angel biscuits... My SIL is a native TN, and she makes an angel biscuit that is magnificent... Something she does on top of em... kinda a crispy honey top, with some orange zest in it... I dunno what... but they are fantastic!
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Everything. Never done it.
Working with a simple oatbread recipe, and ain't got her done. It is good eating, just thick and rather needing to rise more... Cold has somewhat to do with it - I am trying to let it rise over the fridge right now... And in my pantry, there is a high heater vent that I may have to take advantage of...
I do fine with baking powder... Yeast is a bitch. too finicky... Either I ain't got enough warmth in the first place (adding warm water in the making of the dough), or it is too cold in here to get a productive rise... have tried doubling the wait between risings, nothing seems to work... By the woodstove is too hot.
:shrug:
Have you tried your oven with the oven light on?
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Everything. Never done it.
Working with a simple oatbread recipe, and ain't got her done. It is good eating, just thick and rather needing to rise more... Cold has somewhat to do with it - I am trying to let it rise over the fridge right now... And in my pantry, there is a high heater vent that I may have to take advantage of...
I do fine with baking powder... Yeast is a bitch. too finicky... Either I ain't got enough warmth in the first place (adding warm water in the making of the dough), or it is too cold in here to get a productive rise... have tried doubling the wait between risings, nothing seems to work... By the woodstove is too hot.
:shrug:
By the way, I'm not sure an oat bread is the best thing to start with. I find anything other than white wheat flour to never give the results I expect. It's almost always denser and doesn't rise as much. Try a plain jane recipe and then move up.
I have not tried this specific recipe, but everything I have tried from this woman I have liked, except for one zucchini thing.
https://www.recipetineats.com/soft-no-knead-dinner-rolls/ (https://www.recipetineats.com/soft-no-knead-dinner-rolls/)
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You can also make yourself a dough proofing box.
http://www.thefreshloaf.com/node/40377/homemade-proofing-box (http://www.thefreshloaf.com/node/40377/homemade-proofing-box)
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How to use your oven as a proofing box
https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box (https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box)
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Have you tried your oven with the oven light on?
No... Though the best batch I ever did was sitting on the back burner of the stove over the oven stack and I had brownies going in the oven... It was in a big glass mixing bowl with a tee towel over it... Still not good, but better than I have done otherwise.
I guess I could bake brownies every time I make bread... That's alright by me... But I think it may have needed more rise time than the brownies afforded, so maybe if I threw a double batch of chocolate chip cookies through too, maybe that'd fix it... I can live with that.
:silly:
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No... Though the best batch I ever did was sitting on the back burner of the stove over the oven stack and I had brownies going in the oven... It was in a big glass mixing bowl with a tee towel over it... Still not good, but better than I have done otherwise.
I guess I could bake brownies every time I make bread... That's alright by me... But I think it may have needed more rise time than the brownies afforded, so maybe if I threw a double batch of chocolate chip cookies through too, maybe that'd fix it... I can live with that.
:silly:
And, if you eat all the brownies while you're waiting for the first rise to finish and the choco cookies to bake, and then eat all the cookies waiting on the second rise to finish, you'll be in a sugar coma and won't care how the bread turns out.
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By the way, I'm not sure an oat bread is the best thing to start with. I find anything other than white wheat flour to never give the results I expect. It's almost always denser and doesn't rise as much. Try a plain jane recipe and then move up.
I have not tried this specific recipe, but everything I have tried from this woman I have liked, except for one zucchini thing.
https://www.recipetineats.com/soft-no-knead-dinner-rolls/ (https://www.recipetineats.com/soft-no-knead-dinner-rolls/)
It is my sister's recipe, so I figured to lean on her knowledge, since I was wrecking everything I tried else-wise. She stood right here and made em, right here in my own house, and they turned out fine... I do it and they turn out like bricks.
I am telling ya, yeast doesn't like me. They got a union or something.
She'll be over sometime after new year and we'll take another run at it, with me doin, and her standing over my shoulder. Still stuff gets lost in translation - I am better at it than I used to be, but she hardly measures anything, and I still need measure, till I get a feel for it... She says I am over-thinking it. :shrug:
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How to use your oven as a proofing box
https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box (https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box)
Christ you are an incredibly boring person.
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Christ you are an incredibly boring person.
I'm glad you think so.
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It is my sister's recipe, so I figured to lean on her knowledge, since I was wrecking everything I tried else-wise. She stood right here and made em, right here in my own house, and they turned out fine... I do it and they turn out like bricks.
I am telling ya, yeast doesn't like me. They got a union or something.
She'll be over sometime after new year and we'll take another run at it, with me doin, and her standing over my shoulder. Still stuff gets lost in translation - I am better at it than I used to be, but she hardly measures anything, and I still need measure, till I get a feel for it... She says I am over-thinking it. :shrug:
Put the dough in the oven, turn it on to heat for two minutes and then turn it off and let the dough rise. It gets the oven to just the right temperature and works every time.
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@roamer_1 try this recipe, it's simple and I've never seen it fail. https://lifemadesimplebakes.com/2016/09/4-ingredient-no-knead-artisan-bread/ (https://lifemadesimplebakes.com/2016/09/4-ingredient-no-knead-artisan-bread/)
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Thank you @LadyLiberty ...
Reading the article, I was surprised by the long rise times... That may well be my problem...
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Put the dough in the oven, turn it on to heat for two minutes and then turn it off and let the dough rise. It gets the oven to just the right temperature and works every time.
Right, @Sanguine ... in TEXAS. Here, especially in the winter, but really for 3 seasons, temp and moisture vary a ton, and temperature becomes dire in the winter time. The stove is up against an outside wall, and I don't think the oven will keep that pre-heat very long.
I like the idea Roos came up with to leave the oven light on... maybe even throw another bulb in there too... or a heat lamp...
But all that doesn't make any sense when my sister stood right here in my kitchen and made it... It rose right here, on top of the fridge... and she threw it right in my oven to bake it, and it came out perfect. :shrug:
It's me.
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Right, @Sanguine ... in TEXAS. Here, especially in the winter, but really for 3 seasons, temp and moisture vary a ton, and temperature becomes dire in the winter time. The stove is up against an outside wall, and I don't think the oven will keep that pre-heat very long.
I like the idea Roos came up with to leave the oven light on... maybe even throw another bulb in there too... or a heat lamp...
But all that doesn't make any sense when my sister stood right here in my kitchen and made it... It rose right here, on top of the fridge... and she threw it right in my oven to bake it, and it came out perfect. :shrug:
It's me.
Was it summer when she did that and maybe a little warmer?
One of those links I left you says to do the oven thing with a pan of boiling water on the bottom rack. If it's super cold there you might have to refresh it to keep the right temp in.
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My main problem is with yeast. I was buying in bulk, but it didn't seem to stay very viable for very long.
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My main problem is with yeast. I was buying in bulk, but it didn't seem to stay very viable for very long.
No, it doeesn't.
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@roamer_1 Yeast needs sugar. No skimping....
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Was it summer when she did that and maybe a little warmer?
Naw, it was early spring, just after my birthday... right in break-up. But I wailed on it now and then, all summer long, and never got it right.... which is why I am having her back over. Sounds like a long process, but not really... I will try a couple times, and abandon it for a while, and circle back around as time and desire permits. So for the most part, I do what I know works, and incorporate new stuff as I master it.
This time around, I am going to see about a bread-maker in order to create a repeatable kneading process that I can later mimic... Not going to cook it in the bread-maker, but surely can knead it in there... and come to think of it, might oughta have a temp controlled means built-in to that bread maker for the rising too... I will look back in the destructions and find that part out.
Anyhoo, this time around, Sis is gonna come over and I will scratch make it with her, and perhaps make another in the bread maker to see what's the matter... maybe it is in my use of ingredients somehow, or in the kneading of it, or in the rising of it... It wasn't nothing hard, watching her do it last time.
My mamma's still here too, and she is the original kitchen battleaxe... She made bread every day for her family when she was younger... But this oat bread is my sister's recipe, hence her participation
instead... One way or another, we'll get it figured out.
One of those links I left you says to do the oven thing with a pan of boiling water on the bottom rack. If it's super cold there you might have to refresh it to keep the right temp in.
Yep... I wouldn't think it all that bad for heat, unless it's something that has to go overnight... I have the gas turned down in here, where it comes on at 50 or so, Just for after the wood stove might go out in the night. so it gets pretty cool in here in the winter at night. I have lost sourdough starter over it. I think it is more about no constant temperature - as the wood stove can cook the place when it is roaring, during the daytime. There is no place here with a reliable temperate norm.
I guess I could just turn up the gas on baking day - but that defeats the purpose for me... Our elders got this stuff done without all the modern appliances, so I should be able to do it too.
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My main problem is with yeast. I was buying in bulk, but it didn't seem to stay very viable for very long.
Been there done that... I am just buying them little packets from the store - I don't keep none over a year anyway (part of the Passover thing is to rid your house of all yeast and risen bread)... Whatever is left in the house gets burned on the Day of Preparation...
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@roamer_1 Yeast needs sugar. No skimping....
I know... I get it... This was all so simple when my sis did it... To my knowledge I am mimicking her actions... But this is like dancing... You can mimic other people at it and still be no damn good - It is a practice thing.
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I know... I get it... This was all so simple when my sis did it... To my knowledge I am mimicking her actions... But this is like dancing... You can mimic other people at it and still be no damn good - It is a practice thing.
Check this guy out. http://paulhollywood.com/ (http://paulhollywood.com/)
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@roamer Could it be you keep the place warmer for company, like your Sis?
(Thought of something else. I used to make bread every Sunday for the pup and me, and I used flour made for bread. High in Gluten content.)
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@roamer Could it be you keep the place warmer for company, like your Sis?
(Thought of something else. I used to make bread every Sunday for the pup and me, and I used flour made for bread. High in Gluten content.)
Hard wheat, as opposed to the soft wheat for biscuits. :laugh:
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Hard wheat, as opposed to the soft wheat for biscuits. :laugh:
And use all wheat flour. Whatever flavor. Most flour now has barley flour in varying quantities. Barley flour isn't for to be making good bread.
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My main problem is with yeast. I was buying in bulk, but it didn't seem to stay very viable for very long.
I buy 2# at a time at Sam's, a pack of two 1# packages. The one I open goes in the fridge, the other in the pantry. Works fine for years.
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Been there done that... I am just buying them little packets from the store - I don't keep none over a year anyway (part of the Passover thing is to rid your house of all yeast and risen bread)... Whatever is left in the house gets burned on the Day of Preparation...
I was wondering about something like that, like if you bought a new jar when she was in town and then...
Years back I could not get anything to rise. Went out and bought a new jar, still nothing. What finally worked was when I bought yeast somewhere else. If you're buying from the same store, maybe they got a bad batch?
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@roamer Could it be you keep the place warmer for company, like your Sis?
Well, no, but sorta - Wood smoke messes with her, so I tend to be on the gas if she is coming over to stay a while... but if anything, that means that the temp is more regulated than it is 'warmer'.
I don't know that you have been around wood fires much, but when you first stoke it up, it can get insufferably hot - Enough so that you have to open the house's doors and let some of it out... when you get it turned down it's super comfy for an our or three, and then you are getting a bit cool... And then it starts all over again... So it isn't that I am keeping it cool exactly - I would say the temp is more varied using wood, and more moderated (and probably cooler over all) using gas.
(Thought of something else. I used to make bread every Sunday for the pup and me, and I used flour made for bread. High in Gluten content.)
She made it with all purpose flour, right outta my bins, and it turned out great... And I mean to use all purpose for stocking purposes... I only stock one kind, and don;t want to play nursemaid to more in the pantry. :shrug:
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I buy 2# at a time at Sam's, a pack of two 1# packages. The one I open goes in the fridge, the other in the pantry. Works fine for years.
Thanks. I keep mine under the porch in a sealed mason jar. (I keep it in the fridge like my mom told me to) I'll give it a look if the boss renewed our cards. If I still have a job. After the eye doc looked me over last he gave me a note to take last week off. I had the wife take a pic of the note and bill and sent that to the boss. They didn't do a concussion test/ check on me. When I tried to walk, sometimes, I would fall down. Weird. Like my brain didn't understand the next step. Crawling around at work isn't fun. But usually, I can get back up.
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Whatever ya gotta do to retain your fingers, @bigheadfred. Your employer had better cough up what it takes to get you Workman's Comp for that.
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I was wondering about something like that, like if you bought a new jar when she was in town and then...
Years back I could not get anything to rise. Went out and bought a new jar, still nothing. What finally worked was when I bought yeast somewhere else. If you're buying from the same store, maybe they got a bad batch?
Possible, I suppose, but unlikely... I bought yeast twice this summer. you'd think one might be bad, but not both... and I am throwing the yeast down in warm water with a bit of sugar - If it foams it is supposed to be good - or that is what I was told.... And that wet mix is used first, putting it into the dry goods... then etcetera.
Might be I could try a different brand... But my sis used the same stuff from my larder and made it fine. :shrug:
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Right, @Sanguine ... in TEXAS. Here, especially in the winter, but really for 3 seasons, temp and moisture vary a ton, and temperature becomes dire in the winter time. The stove is up against an outside wall, and I don't think the oven will keep that pre-heat very long.
I like the idea Roos came up with to leave the oven light on... maybe even throw another bulb in there too... or a heat lamp...
But all that doesn't make any sense when my sister stood right here in my kitchen and made it... It rose right here, on top of the fridge... and she threw it right in my oven to bake it, and it came out perfect. :shrug:
It's me.
I seldom bake in the summer because I don't want to heat up the kitchen. And, I keep the house pretty cool in the winter because I enjoy the chill. If I let it rise on the counter, it takes forever, so I put it in a warm oven.
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Whatever ya gotta do to retain your fingers, @bigheadfred. Your employer had better cough up what it takes to get you Workman's Comp for that.
This week is supposed to be paid off. Hoping he will throw some in for last week. What is this Workman's Comp you speak of? They took me to a Redicare for stitches, and then to an eye doc. I got paid back for the eyedrops. They pay the rest with a credit card.
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Thanks. I keep mine under the porch in a sealed mason jar. (I keep it in the fridge like my mom told me to) I'll give it a look if the boss renewed our cards. If I still have a job. After the eye doc looked me over last he gave me a note to take last week off. I had the wife take a pic of the note and bill and sent that to the boss. They didn't do a concussion test/ check on me. When I tried to walk, sometimes, I would fall down. Weird. Like my brain didn't understand the next step. Crawling around at work isn't fun. But usually, I can get back up.
I took a backhoe bucket at full swing right in the side of the head one time... blew me out of my shoes and cartwheeling off... Had trouble tracking straight for a while, and that same sort of fall-down thing... Like my brain was saying it but the order was lost in transmission... Legs say 'no comprende' and fail to succeed. But it passed after a while.
You'll be fine.
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I seldom bake in the summer because I don't want to heat up the kitchen. And, I keep the house pretty cool in the winter because I enjoy the chill. If I let it rise on the counter, it takes forever, so I put it in a warm oven.
I always let the bread machine (set to dough) handle the proofing, worked great. I don't think I ever baked a loaf in it. Got out of the routine when the boy moved away, and we haven't eaten a lot of bread lately. While packing stuff to move I found my bread slicer & machine, so maybe I'll start doing that again. The slicer is sort of a Miter Box affair.
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This week is supposed to be paid off. Hoping he will throw some in for last week. What is this Workman's Comp you speak of? They took me to a Redicare for stitches, and then to an eye doc. I got paid back for the eyedrops. They pay the rest with a credit card.
Employers don't like the red tape, so you might be able to use that to "encourage" him to pay up. Mrs. Fred will be breathing fire if boss man doesn't do you right....
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I seldom bake in the summer because I don't want to heat up the kitchen. And, I keep the house pretty cool in the winter because I enjoy the chill. If I let it rise on the counter, it takes forever, so I put it in a warm oven.
Yeah, I heard that... I can't wait to get the back porch put on... There's a whole dang wood-fired outdoor kitchen built into that thing... with a pizza oven and a hot/cold smoker. mostly for harvest processing though - That is the point. Half the garden comes in in late August when it is likely 90's or worse... Having a stock pot boiling on the stove all day will drive you right out. Done some outside this last summer - On a big 3 burner propane stove, mostly, but experimented with doing it over a wood fire too... Definitely have to have all that outside before long.
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Yeah, I heard that... I can't wait to get the back porch put on... There's a whole dang wood-fired outdoor kitchen built into that thing... with a pizza oven and a hot/cold smoker. mostly for harvest processing though - That is the point. Half the garden comes in in late August when it is likely 90's or worse... Having a stock pot boiling on the stove all day will drive you right out. Done some outside this last summer - On a big 3 burner propane stove, mostly, but experimented with doing it over a wood fire too... Definitely have to have all that outside before long.
I have a propane turkey fryer, though I've never fried a turkey. The base is solid enough to easily accommodate my 25 qt canner, and it gets the heat right where I need it, unlike when I was using the gas grill.
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I have a propane turkey fryer, though I've never fried a turkey. The base is solid enough to easily accommodate my 25 qt canner, and it gets the heat right where I need it, unlike when I was using the gas grill.
yeah... Mine is somewhat like this:
(https://www.northerntool.com/images/product/2000x2000/330/330974_2000x2000.jpg)
... except up on a stand... It'll get two stock pots going, but it costs way too much to run... I'll wind up on wood so I don't have to rely on the propane.
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I buy 2# at a time at Sam's, a pack of two 1# packages. The one I open goes in the fridge, the other in the pantry. Works fine for years.
If you keep your yeast in the freezer it will last even longer. Even the unopened one.
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I was wondering about something like that, like if you bought a new jar when she was in town and then...
Years back I could not get anything to rise. Went out and bought a new jar, still nothing. What finally worked was when I bought yeast somewhere else. If you're buying from the same store, maybe they got a bad batch?
One can make their own, homemade yeast.. It is in the air. I have some dry yeast in fridge . Years old, still works. You must be killing the yeast with too hot water?
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One can make their own, homemade yeast.. It is in the air. I have some dry yeast in fridge . Years old, still works. You must be killing the yeast with too hot water?
@LegalAmerican Hey Lady!! :seeya:
Merry Christmas! reindeer9999
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@LegalAmerican Hey Lady!! :seeya:
Merry Christmas! reindeer9999
Hi! Thank you. Christmas Eve is my Christmas. Merry Christmas. :tree3: My dinner was ham and hot German potato salad. Some clementines for dessert. Not too fancy anymore. Hope you have a good Christmas Day, too. 0052