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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.
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". 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.
Catsup.
No way.
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.
Hurray for CAT sup
Frat house rules.
Sometimes I bend the rules and put some in Beef Stroganoff.
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.
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.
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. I'm wondering if it affects the biscuits too!
LOL That sounds like a bunch of nonsense. Buffalo pH = 7.7DC 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.
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.
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.
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.
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.
Language evolves. If something in language is so obscure that almost nobody knows about it then it's not actually a rule.
"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/And the birth of "Chicken Wings" http://en.wikipedia.org/wiki/Anchor_BarI'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/
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.
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.
https://writingexplained.org/catsup-vs-ketchup-differenceWhat 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).
Only for Fries. I fry my Bologna for sammiches and use mustard.
