Breakfast

[Hog's Gone Fishin]

I'm on it!

[srvy]

Originally Posted by Baby Lee

Probably think Subway is a good sandwich!!

no.

[cdcox]

Originally Posted by srvy

Everyone talking B&G but making no mention of the most important part of it the biscuit the gravy part is just as the name says.

My mom could make the biscuits out of this world that rose up high. She doesnt make them anymore at 94 and onset of dementia. It was in her head and never wrote it down.

So what your best biscuit method that not from a tube or a box. Im talking scratch.

One of the best things I did at the very beginning of my mom's dementia (maybe before we even knew she had it) was to watch her make cinnamon rolls from scratch and to write it down.

[Baby Lee]

Originally Posted by srvy

Everyone talking B&G but making no mention of the most important part of it the biscuit the gravy part is just as the name says.

My mom could make the biscuits out of this world that rose up high. She doesnt make them anymore at 94 and onset of dementia. It was in her head and never wrote it down.

So what your best biscuit method that not from a tube or a box. Im talking scratch.

It's not rocket science, except you need [no pun intended] the restraint not to overdo anything.

Fresh ingredient and a good feel for texture is key. You've got to mix the dough sufficient to incorporate everything, but if you mix too much you start creating gluten which toughens them up.

As usual, Alton covers it competently.

https://www.foodnetwork.com/recipes/...recipe-2041990

Real lard [best to keep cold, and dice into size of small dice-->big raisins], real buttermilk, . . . probably better to use [Alton's method] of all-purpose flour, adding fresh baking soda and powder.

[Megatron96]

Originally Posted by Baby Lee

There's a gulf of difference between gravy and grits, . . . and a 'good sandwich.'

I didn't say they were 'the same.' I said darn close, and more importantly it's a recipe their customer base has found pleasing and it's more important to replicate it from sea to shining sea than try to market the notion of 1000s of artisanal gravy artists people can find off any interstate off-ramp.

It's ****ing gravy, flour, meat, milk and pepper. It's POSSIBLE to **** it up, but it's also possible to streamline getting it right.

So tell me, what's your 'secret' of artisanal flour gravy? Mill your own flour? Raise your own pigs? Tend your own herb garden and ground your own sausage? Raise your own cows and draw your own raw unpasteurized milk? What?

As was the initial premise I was responding to, making gravy isn't hard . . . making it from scratch is labor/time intensive. That's fine if you want gravy 'your' way, and you're preparing it for yourself or a special occasion.

Easy there, buddy. I was just teasing you a bit.

And no I never raised my own pigs. Shot a few wild ones that I turned into sausage, does that count? Still grow some of my own herbs/vegetables more years than not. Take the meat and the herbs and seasonings over to a friend of a friend who makes custom sausage for a price. Usually that's a few pounds of meat, so it works out pretty good. Though the last couple three years I've just let him use the seasonings he has on hand. Still think that it usually tastes better than store bought, IMO.

However, Subway is sh*t, period. Wasn't kidding about that part.

[Baby Lee]

Originally Posted by Megatron96

Easy there, buddy. I was just teasing you a bit.

And no I never raised my own pigs. Shot a few wild ones that I turned into sausage, does that count? Still grow some of my own herbs/vegetables more years than not. Take the meat and the herbs and seasonings over to a friend of a friend who makes custom sausage for a price. Usually that's a few pounds of meat, so it works out pretty good. Though the last couple three years I've just let him use the seasonings he has on hand. Still think that it usually tastes better than store bought, IMO.

However, Subway is sh*t, period. Wasn't kidding about that part.

What was frustrating was, no one was perplexed how anyone managed to make gravy from scratch. DJLN was perplexed why anyone would make it any other way. That was the question I was answering, and somehow it turned into 'no one knows good food from shit.'

And it just kind of merged with a CP tendency, not unlike our uniform 6'2" 220lb, long flowing luxurious head of hair, proud chest thatch, 4.2 40 time, and 300lb bench press any time athleticism is brought up, . . . where any time someone brings up even a whiff of fast food or convenient food, people pile on their tirades about 'that burger makes my shits take shits, break my toilet, burn down my house and kill my dog.'

[dlphg9]

Originally Posted by Baby Lee

What was frustrating was, no one was perplexed how anyone managed to make gravy from scratch. DJLN was perplexed why anyone would make it any other way. That was the question I was answering, and somehow it turned into 'no one knows good food from shit.'

And it just kind of merged with a CP tendency, not unlike our uniform 6'2" 220lb, long flowing luxurious head of hair, proud chest thatch, 4.2 40 time, and 300lb bench press any time athleticism is brought up, . . . where any time someone brings up even a whiff of fast food or convenient food, people pile on their tirades about 'that burger makes my shits take shits, break my toilet, burn down my house and kill my dog.'

Ive never understood this. Fast food has never given me the shits and ive never met anyone that gets the shits from fast food, but here on CP, where everyone is an Alpha, everyone has some weak ass stomach.

[Megatron96]

Originally Posted by Baby Lee

What was frustrating was, no one was perplexed how anyone managed to make gravy from scratch. DJLN was perplexed why anyone would make it any other way. That was the question I was answering, and somehow it turned into 'no one knows good food from shit.'

And it just kind of merged with a CP tendency, not unlike our uniform 6'2" 220lb, long flowing luxurious head of hair, proud chest thatch, 4.2 40 time, and 300lb bench press any time athleticism is brought up, . . . where any time someone brings up even a whiff of fast food or convenient food, people pile on their tirades about 'that burger makes my shits take shits, break my toilet, burn down my house and kill my dog.'

Probably my bad. I should've used one of those smiley face thingamabobs to make it more clear I was ribbing you.

I'm one of those weirdos that really likes to cook though. I'd much rather cook just about anything from straight scratch than use a prepackaged mix; just how I am. Well, my dad put himself through college as a line cook/sous chef, and started teaching me to cook when I was 6 or so, so that probably had a lot to do with it.

I have gotten pretty intricate about how I'll make a sausage gravy in the past; went to a local farm and bought some wheat, took it to a guy who ground it for me (a real water-wheel mill which was kind of cool), traded for some milk at a local farm, and a lot of other kind of silly stuff just to see how different it would taste. Turned out that most of that stuff didn't make much difference in how the gravy tasted.

The fresh herbs can make a difference, but not all of them.

Fresh milk really only makes a difference if you drink it. Sometimes fresh milk tastes almost grassy, if that makes sense.

Same with eggs. Not that eggs have anything to do with making gravy. Just noticed that eggs straight off the farm/nest taste different than store-bought.

Wild pig tastes different than domestic, but some people don't like the taste of wild pig. Sometimes I decide that I want the taste to be more 'domestic' so I'll mix some store-bought pig into the wild to tame it a bit.

Anyway, like I said, wasn't trying to piss you off, just yanking your chain a bit. No offense intended.

[Baby Lee]

Originally Posted by Megatron96

Probably my bad. I should've used one of those smiley face thingamabobs to make it more clear I was ribbing you.

I'm one of those weirdos that really likes to cook though. I'd much rather cook just about anything from straight scratch than use a prepackaged mix; just how I am. Well, my dad put himself through college as a line cook/sous chef, and started teaching me to cook when I was 6 or so, so that probably had a lot to do with it.

I have gotten pretty intricate about how I'll make a sausage gravy in the past; went to a local farm and bought some wheat, took it to a guy who ground it for me (a real water-wheel mill which was kind of cool), traded for some milk at a local farm, and a lot of other kind of silly stuff just to see how different it would taste. Turned out that most of that stuff didn't make much difference in how the gravy tasted.

The fresh herbs can make a difference, but not all of them.

Fresh milk really only makes a difference if you drink it. Sometimes fresh milk tastes almost grassy, if that makes sense.

Same with eggs. Not that eggs have anything to do with making gravy. Just noticed that eggs straight off the farm/nest taste different than store-bought.

Wild pig tastes different than domestic, but some people don't like the taste of wild pig. Sometimes I decide that I want the taste to be more 'domestic' so I'll mix some store-bought pig into the wild to tame it a bit.

Anyway, like I said, wasn't trying to piss you off, just yanking your chain a bit. No offense intended.

I hope it was clear that my response was more a slightly frustrated attempt to explain what I was saying [responding to DJLN] than actual offense.

I'm a pretty good cook as well. It's just that I have room for people seeking convenience, the same as people seeking authenticity. And it gets frustrating when I'm talking about convenience and people grouse about authenticity as well as when I'm talking about authenticity and people grouse about convenience.

[Megatron96]

Originally Posted by Baby Lee

I hope it was clear that my response was more a slightly frustrated attempt to explain what I was saying [responding to DJLN] than actual offense.

I'm a pretty good cook as well. It's just that I have room for people seeking convenience, the same as people seeking authenticity. And it gets frustrating when I'm talking about convenience and people grouse about authenticity as well as when I'm talking about authenticity and people grouse about convenience.

No worries. I dig convenience sometimes. I eat an unwholesome amount of prepackaged ramen . . . the ramen in a cup stuff mostly, which is absolute dreck, but I can't help it. Just don't tell anyone . . .

[DaNewGuy]

Same the cooking guy is mad annoying to me

[Megatron96]

Originally Posted by Easy 6

Didn’t go with caraway seed this time, but probably should have for that extra layer of flavor

The krauts called Deutsche Kuche, an Aldi brand made in Germany... their chicken and pork schnitzels are killer, so I’m reeeally looking forward to this whole deal

Gonna OD on reubens for a few days

Might sound a bit weird, but for a different kick, try a little spicy brown mustard or honey dijon on your reuben. Not a lot; I usually mix about half a tablespoon or a touch more into the sauerkraut. Adds a layer of spice/sweetness. Contrasts with the savoriness of the corned beef very nicely, and highlights the tartness of the sauerkraut.

Damn, now I have to make a corned beef this weekend.

[ptlyon]

As on a previous page noted - those mushrooms look bomb. Think I'll run back to the store today for a box to throw in with the small prime I'm cooking tomorrow.

[Hog's Gone Fishin]

Originally Posted by Shoes

My favorite pancake recipe! Fairly easy to follow and the video is hilarious even if you don't want to make pancakes yourself.

Side note watch all of Matty Matheson's cooking videos if you're bored, quite the character.

**** all that. Too much work and too much to clean up. I make pancakes for my daughter every Sunday. Aunt Jemima pancake mix with water and BOOM, it's done. I don't use Pam in the skillet, I melt 1/4 stick butter . that way you don't even need to butter your pancakes. She says Dad's pancakes are the best in the world. LOL

[displacedinMN]

Originally Posted by Dayze

I've been craving biscuits and gravy.
I need to find a good recipe I can make in a small batch since the wife doesn't like it.

Originally Posted by Pablo

B&G is best when you top the biscuits with over easy eggs. Pile on gravy and splash on chipotle Tabasco and garnish with green onion.

I do the half stick of butter routine srvy was talking about, and I'll add in a dash of Worcestershire as it simmers.

and thinly cut, crispy hashbrowns.

[patteeu]

Originally Posted by Baby Lee

Unless you are making your own sasuage or sowing your own grain and grinding your own flour, you aren't doing much different.

That's the only way to make authentic B&G.