If it didn't have calories, right now I would eat...
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Corina1143 wrote: »Those pies look so good! So pretty! So holidays festive!
But I guess it's food porn to me. I love to look but I have no desire to touch. Somehow the actual taste is just disappointing to me. Give me a steak and salad any day.
But I still love to look. Please keep posting!
Steak and salad?
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I've been on a major soup kick, been making them from scratch, love it! They are all healthy hearty veggie soups. However I would loooove these-
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A whole pan of chocolate pecan toffee cookies
A stollen from the French bakery on the next block and three or four of their dinner plate sized cookies
A buttload of Niederegger chocolate covered marzipan
Anything and everything from the pop-up See’s Chocolates store a couple miles away. I’d throw myself in the pile of assorted milk chocolates, drown myself in them, and close with some chocolate covered butterscotch, the soft sandy kind.
I think I’m suffering from Holiday Food Grief
Sadly, the Christmas parties tomorrow and next week will be crockpot meatballs, sliced cheese and all the usual stuff I could do without, but will eat, because, like Mount Everest, “it’s there”.
I’d like to add a giant Milka Triolade bar, and a pound of Guittard rainbow chocolate non-pariels , and a sack of Cadbury’s crispy snowballs.
*sigh*
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Why does Starbucks have to be so deliciously bad for you.0 -
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springlering62 wrote: »What are those? Cream puffs?
Biscuits.
Lots of biscuits.
A cream puff looks more like these:
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I can skip the cream puffs anyway. I am not that interested in sweets. Give me savory food or lots of bread. But since it's Hanukkah, maybe some sufganiyot are in order.
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Corina1143 wrote: »Those pies look so good! So pretty! So holidays festive!
But I guess it's food porn to me. I love to look but I have no desire to touch. Somehow the actual taste is just disappointing to me. Give me a steak and salad any day.
But I still love to look. Please keep posting!
Steak and salad?
Drooling!
That first salad--I want it now!! With a biscuit.
Maybe later one of those soup filled bread bowls.
While I enjoy pretty pictures of, but have no desire to eat, cream puffs.1 -
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Sorry. Not meaning to diss your biscuits. I’m in the Deep South. We take ours soft, perfectly round, and floury flat tops.springlering62 wrote: »What are those? Cream puffs?
Biscuits.
Lots of biscuits.
A cream puff looks more like these:
No bis-diss intended, creampuff. 😂
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springlering62 wrote: »
Sorry. Not meaning to diss your biscuits. I’m in the Deep South. We take ours soft, perfectly round, and floury flat tops.springlering62 wrote: »What are those? Cream puffs?
Biscuits.
Lots of biscuits.
A cream puff looks more like these:
No bis-diss intended, creampuff. 😂
I grew up in the deep south. Probably not far from where you are. We had all different kind of biscuits. From time to time I'll make some. They don't last long. A few tricks I learned:- Chill the butter before cutting it into the flour. That keeps the pieces bigger. The heat of cutting into the flour can melt it.
- You can put the flour and butter back in the refrigerator a while to also keep those little gems cold for when you fold up the dough.
- I like buttermilk as the liquid.
- Fold the dough over, then pat it some. Fold it again 90 degrees and pat it some more. Keep this up. It makes all the layers.
- If you cut round biscuits, use a sharp cutter and do not turn it while you cut. That can seal up the sides and keep 'em from rising right.
- You can cut them into squares, but first cut off all the outside edges with a sharp knife. Square biscuits are better than I thought they would be.
- Put them close together on the pan without crowding. As they rise, they help each other grow tall.
- Don't forget to eat 'em hot from the oven with fresh butter. Give some to neighbors or I'll eat all of 'em.
Of course all that's for cut biscuits. Drop biscuits are a whole other thing, and I don't have much experience making 'em
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Square biscuits. I can sincerely say, never heard of ‘em, never thought about it. Seems like sacrilege, somehow.
Drop biscuits…..Bisquick. 👍🏻0 -
Darn you. Guess what I’ve added to the dinner menu……0
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springlering62 wrote: »Square biscuits. I can sincerely say, never heard of ‘em, never thought about it. Seems like sacrilege, somehow.
Drop biscuits…..Bisquick. 👍🏻
No Bisquick in my house. Thank you very much. That said, I have used it on raft trips in a Dutch Oven because... super easy to make a crust for a dessert or breakfast.
Square biscuits. Yeah. I was skeptical. I tried them a year or two ago. I was impressed. You need a sharp knife. If you do it right, they all rise evenly and are pretty good. A few recipes:
https://www.bonappetit.com/recipe/bas-best-buttermilk-biscuits
https://www.bonappetit.com/story/square-biscuits
https://myyearwithchris.wordpress.com/2015/09/20/ultimate-flaky-buttermilk-biscuits/
Now I reckon I need to go get some more buttermilk. The second batch of cornbread I made was better than the first; I was just practicing for New Years, and I've got it dialed again. I need to make a slightly larger batch now though since I found a nice cornbread skillet at a thrift shop. Now I have two of those and two corn stick pans. My normal one batch needs just a little more volume to fill 'em all up. They are surprisingly different although they all have plenty of tasty edges. I think over time I started adding more wheat flour to my mix, and I reduced that again. Much better. I also skipped the polenta and reduced the masa. Oh. Yeah. I added a can of Hatch green chiles, and instead of greasing the cast iron with butter, I used some bacon grease I still had in the fridge. Not for vegetarians, but... that's the ticket.
But I won't be shopping again until I know I'm healthy enough not to be contagious.
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Bisquick is for dumplings. Self-rising flour is for biscuits. (I make my own). You can make just one. Equal parts flour and whipping cream. Adjust for consistency. Throw away the rest of the cream or use it for something else now, or else you know you'll be right back in the kitchen making another one. Fold as mtaratoot explained. Cut off all edges for better rise. Bake. Enjoy 😉2
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