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1:1 ratio of self-raising flour to cream by weight makes near-perfect biscuits every time. Slop it into a mixing bowl and use your hands. Don't overmix. Sometimes I like to brush with butter before baking. Other biscuit recipes might be fractionally better, but the simplicity of this one is amazing
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May 2, 2020 07:08
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got off on a technicality posted:1:1 ratio of self-raising flour to cream by weight makes near-perfect biscuits every time. Slop it into a mixing bowl and use your hands. Don't overmix. Sometimes I like to brush with butter before baking. Other biscuit recipes might be fractionally better, but the simplicity of this one is amazing Imma try this, what temperature do you cook them at?
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May 3, 2020 17:44
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I made a cup of self-rising flour with bread flour, which came to 178g. Added 178g of cream, roughly mixed and patted it into 1 inch thick dough and cut into squares, baked at 425 for 10 minutes in pre-heated iron skillet. Texture was great, way better than I expected. Only complaint was that they were slightly too loose. Flavor was good but not amazing. All in all a hell of a recipe considering it took 12 minutes from nothing to biscuits.
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May 3, 2020 19:18
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Notahippie posted:Flavor was good but not amazing. They're a vessel for sausage gravy they don't need to have all that much flavor.
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May 3, 2020 20:16
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I'm no chef, but I've got all this time and a relevant contribution I got for Christmas. Sean Brock's South. Kind of an obvious book for a Southern food thread, but his journey to sobriety compells and encourages me through my own life stuff. I also moved to the South for a number of years and having left, I miss the people, pace and food, so I've been looking for connections. This book is one.  Beautiful photography and interesting presentations of Brock's philosophy and mission to demand respect for the South's people and culture, through food. For instance, the South is about as big as Europe.  Is it a good cook book? Well duh, yes, but I was initially disappointed. That's on me for expecting easy Southern recipes from Sean Brock. Which isn't to say he couldn't, but this book is about making a case for hyper regional Southern kitchens. Like cooking over a big-rear end fire.  Brock's book is a library of several Southern regions. Most recipes call for a regional ingredient or vinegar, sauce, pickled component requiring hours or days to prepare ahead of time.  If you build your pantry according to South, you'll get rich, complex dishes of which many have only experienced in the lowest form. Waffle House, grits in a box, gravy from powder, etc. There's a lot of reasons why everyone sees Southern food as Waffle House, boxed grits and powdered gravy (by no means talking poo poo on Waffle House). South touches on those, but the main focus is phenomenally great food.  That's part of what makes it challenging for someone like me, who's ability stops at following a complex recipe and flavoring food well. A cookbook with a pantry section intimidates me.  Brilliant stuff. I'm not about to convert my kitchen or pantry to this level, so it's more an aspirational book for my ability and commitment to cooking. It's inspiring and totally awesome though, so you should buy it.
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May 3, 2020 23:22
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Notahippie posted:I made a cup of self-rising flour with bread flour, which came to 178g. Added 178g of cream, roughly mixed and patted it into 1 inch thick dough and cut into squares, baked at 425 for 10 minutes in pre-heated iron skillet. Nice! Glad you liked it. I like 450f for about the same time, but it's all down to your preference
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May 4, 2020 06:36
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Resting Lich Face posted:They're a vessel for sausage gravy they don't need to have all that much flavor. This is like suggesting that sandwich bread doesn't need to taste good because you use it for sandwiches. I've made the cream biscuits before but imo they don't taste as good as butter. But then, what does?
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May 4, 2020 14:46
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mediaphage posted:But then, what does?
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May 4, 2020 15:21
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Kaiser Schnitzel posted:Pig grease Disagree. At least for biscuits. I like the sweetness and salt a good salted butter brings. Toad in the hole I am down for frying in bacon fat tho.
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May 4, 2020 17:47
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ok fine collards are great y'all win Made stewed collards with fried white crappie I caught this morning. All turned out dang good. I did cheat and use bacon instead of salt pork, because I cant get out to the store right now,
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May 6, 2020 00:56
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There is absolutely nothing wrong with bacon. I much prefer it to salt pork because a lot of time salt pork isn’t smoked or isn’t heavily smoked. Those crappie look delicious. How did you fry them? My uncle is one of those people who can eat whole bass/bream/catfish and leave nothing behind but the cartoonish fish skeleton, and I have no idea how he does it. Now I want some fried catfish but my kitchen is terrible for frying since it has no exhaust anywhere 
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May 6, 2020 01:40
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Kaiser Schnitzel posted:There is absolutely nothing wrong with bacon. I much prefer it to salt pork because a lot of time salt pork isn’t smoked or isn’t heavily smoked. I caught them at about 1pm, gutted them at 2, coated them with gator seasoning ( salt, celery, paprika, black pepper) and let them chill in the fridge, then I dredged them in AP and shallow fried in canola at 6:30. I topped the collards with the pan drippings. Fish was delicious! White crappie are excellent eating fresh water fish. Great for the freezer as well. Normally I freeze freshwater fish a few days to kill parasites, but it's spring and the water is still pretty cool. Lower risk of parasites. I also made sure to cook beyond 145° Suspect Bucket fucked around with this message at 01:52 on May 6, 2020 |
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May 6, 2020 01:46
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I wish it wasn't so sketch eating out of the waterway behind my place. Industrial waste makes a nice piquant seasoning but the tumors are a pretty big drawback.
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May 6, 2020 01:53
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I can do the cartoon skeleton too. I would say watch something on youtube that shows how to break it down, then you really only have to do it a handful of times before your fish ends up looking piranhaized. It's easier than breaking down a chicken and the practice is more delicious.
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May 6, 2020 02:15
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i like nice words
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Suspect Bucket posted:I caught them at about 1pm, gutted them at 2, coated them with gator seasoning ( salt, celery, paprika, black pepper) and let them chill in the fridge, then I dredged them in AP and shallow fried in canola at 6:30. I topped the collards with the pan drippings. Fish was delicious! White crappie are excellent eating fresh water fish. Great for the freezer as well. Crappie are really great. Good to know they freeze well too. I used to think I hated lake fish until I had some that were hours out of the water really really fresh and that changed my mind even on bass. Cornmeal is my go-to for pan frying because it gets so nice and crispy, but it looks like you got plenty of crisp with just flour.
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May 6, 2020 02:24
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It was shrimp and grits night. 
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May 6, 2020 04:37
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Any fried fish or shrimp and grits is money. Doubly so if you can get the main items blackened. Triply so if you add some greens! Thick grits please. I hope I can make a smoking contribution for pulled pork as well as smoked chicken + Alabama white sauce. If that's better suited for the BBQ thread let me know and Ill put it there. I also know a fair bit about crawfish, however I'm not sure if fits here either. Also not cooking related, but ask me a story about shucking oysters in a bathroom at 3AM while drunk and hungry. onemanlan fucked around with this message at 05:16 on May 6, 2020 |
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May 6, 2020 05:10
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I wish I liked grits. Every time I’ve ever had them they’re just bland and gritty and nasty, like eating cream of kitty litter soup or some poo poo, but maybe those were all just lovely grits? I’m thinking they’re not supposed to taste like that.
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May 7, 2020 06:20
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Yeah that's a bit weird and I hear it a lot. I usually just do mine by the package instructions (sometimes with chicken stock) instead of water and don't be stingy with butter, cheese, and pepper.
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May 7, 2020 07:56
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If you've only had completely plain grits, that's like having completely plain pasta or oatmeal or a potato. It has everything to do with what you put in it (including an alarming amount of butter) and on it.
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May 7, 2020 08:00
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Like any other porridge, grits with nothing else are boring af. Butter, cheese, salt & pepper make the dish. Sure, as mentioned chicken stock is a nice upgrade but using milk isn't bad as long as it has some other seasoning for some sort of flavoring. Try them with smoked gruyere and some butter, it's a total game changer. Oh and one other thing, just like with other porridges, the more "instant" you get the shittier they'll be. If it's a packet that takes 1 minute in the microwave, it's not going to be very good. Stone ground grits only take like 10-20 minutes and are soooo much better.
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May 7, 2020 10:55
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They need salt more than anything imo. Cheese and milk is good too, but lots of salt and some butter are essential to making plain grits edible.
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May 7, 2020 12:55
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A good pepper too. Best grits are stone-ground, enough butter that you start to get nervous, some gruyere or a decent parm, and a good crack of a good pepper. I don't even meat anymore but you serve me that with some chorizo oil dribbled over it and some garlic butter shrimp and I'm gonna just wreck my week with how much I eat.
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May 7, 2020 13:02
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I mean, grits are just polenta. You've had good polenta, right? Treat grits the same way. I just had breakfast but now I want some grits yum.
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May 7, 2020 15:56
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Mr. Wiggles posted:I mean, grits are just polenta. You've had good polenta, right? Treat grits the same way. Beat me to it. I love grits with cheese, butter, salt. Plus some kind of spicy meat crumbled on top. mmmmmmm
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May 7, 2020 21:49
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I have a friend in Georgia who sends me smoked grits from a local farmer's market. Made properly with chicken stock, cream and cheese, they are fantastic.
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May 7, 2020 23:46
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Grits get an unfair rap. loving delicious when done right... most people don't do em right. Just like so many other dishes.
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May 8, 2020 06:07
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Anyone have a good red eye grits recipe? I think my Grandpa was cheating with Folgers instant crystals and ham drippings.
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May 8, 2020 06:53
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stinkypete posted:Anyone have a good red eye grits recipe? I think my Grandpa was cheating with Folgers instant crystals and ham drippings. I don't because I'm not a fan but honestly when I've seen it done, your Grandpa was about 9/10 the way there, I see why he did it the way he did. I've only seen super strong coffee used to deglaze a country ham pan. I could be wrong and there's some amazing version I don't know of so by all means, someone help this guy.
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May 8, 2020 13:04
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I'm not into them, but start out with experiments. If you have an espresso machine, try adding a spent puck to a small batch of grits. It's a way of adding flavour without adding too much coffee. Failing that, start by adding a little coffee as a proportion of your water until you get the flavour you want.
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May 8, 2020 13:55
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Croatoan posted:I don't because I'm not a fan but honestly when I've seen it done, your Grandpa was about 9/10 the way there, I see why he did it the way he did. I've only seen super strong coffee used to deglaze a country ham pan. I could be wrong and there's some amazing version I don't know of so by all means, someone help this guy. Basically this - red eye gravy is just using coffee to deglaze a pan you cooked ham in. Some people love it, some hate it. Personally I think it's good as a flavoring to bland carbs (biscuits, grits, etc) but it's not what I think of when I think of gravy.
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May 8, 2020 17:26
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Coming over from the general thread - The green part of the recipes I can do but what’s an alternative for smoked pork/ham hock? Smoked meat in general is really specialist in the U.K. and the latter I can only get from the meat market which is shut down because of coronavirus. I have pork I’ve diced, a big belly pork joint, and a load of really quite poo poo beef from a brisket joint I cut into strips and when I tried a stir fry with it brown liquid (possibly dye) bubbled out of it.
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May 15, 2020 17:45
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learnincurve posted:Coming over from the general thread - The green part of the recipes I can do but what’s an alternative for smoked pork/ham hock? Smoked meat in general is really specialist in the U.K. and the latter I can only get from the meat market which is shut down because of coronavirus. I'd dump in the joint and chop and add some bacon if you're doing something with a lot of liquid. If you're doing a quick skillet fry/braise, I'd just use the bacon.
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May 15, 2020 19:01
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learnincurve posted:Coming over from the general thread - The green part of the recipes I can do but what’s an alternative for smoked pork/ham hock? Smoked meat in general is really specialist in the U.K. and the latter I can only get from the meat market which is shut down because of coronavirus. I find that blooming some smoked paprika in hot fat gets you a good bit of the way there if you don't have smoked meat handy. That said for collard greens what I've really been digging is: 1 bunch collards, largest stems removed, coarsely chopped. (about 2-3 lbs) 1 large onion, quartered and sliced 3-4 cloves garlic coarsely chopped 2 tbls fish sauce 2 tsp smoked paprika 1 tsp cayenne pepper 1 tsp black pepper 3 tbls fat (bacon grease, peanut oil, whatever. Animal fat generally better here imo) 3-4 tbls stock or white wine Optional - 1/4 lb of meat to brown, dice and add. In a dutch oven on med-high heat I brown up some meat (if using) in just 1 tbls or so of oil and let that build up a good fond browning on all sides. Remove meat and reserve, when cool chop into small pieces. I've used old ham, leftover turkey, random sausage (chorizo is great here). Add the rest of your fat here, let get to temp then toss in onions and stir, add in fish sauce and continue to cook until most of the liquid is boiled away and onions start to release their liquid and get transparent, turn heat to medium, continue cooking until onions are well carmelized. Add in paprika, black pepper, cayenne and garlic. Stir until garlic is fragrant. Add chopped collard greens in bunches, stirring and letting it wilt and reduce in size, then continue adding until its all in the pot. You may need to add more oil depending on how much greens are added here. Stir, deglaze the pan if necessary with some wine or stock. Continue to stir and place heat on low, cover and let simmer. Check every 20-30 mins and stir making sure nothing is burning. Keep heat low and add more liquid if necessary (should not be unless you run the stove too hot). Simmer for ~2h or until largest stems get soft. Depending on what kind of meat you used, add it in along the way. If its sausage I wait and add it in 10-20 mins before finishing. If its a tough cut you can let it simmer the whole time. Just before serving hit it with a squeeze of lemon juice or splash of vinegar. I've made mine this way for years and it's a hit, even for people who hated collards previously. Feel free to mix it up like add in mustard or dandelion greens with it, toss in some caraway seeds, go nuts.
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May 15, 2020 19:01
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Bacon works in southern cooking recipes as a substitute. It's not optimal but it'll get you where you want to go. And yeah like the guy above suggested a dash of smoked paprika should help fill the gap if you're looking for a smokey flavor. But, like Kaiser said, the real point is that the meat is cured. Resting Lich Face fucked around with this message at 19:08 on May 15, 2020 |
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May 15, 2020 19:02
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learnincurve posted:Coming over from the general thread - The green part of the recipes I can do but what’s an alternative for smoked pork/ham hock? Smoked meat in general is really specialist in the U.K. and the latter I can only get from the meat market which is shut down because of coronavirus. I think really the cured part is probably more important than smoked. Isn't British bacon still cured/salted? Ham or something would be good, or some other cut with with lots of fat/connective tissue. IDK exactly what cut a belly pork joint is, but I'd guess that would be your best bet. Beef brisket might be good too, though a different flavor. It's tough stuff with lots of flavor and connective tissue. Basically whatever bone/joint you'd use to make soup/stock with would be fine. You also don't really need the meat. I've done them vegetarian with just broth, onion, pepper, and some olive oil, or you can add some gelatin to get that lip-smacking collagen that the ham hock provides.
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May 15, 2020 19:06
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Kaiser Schnitzel posted:You also don't really need the meat. 
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May 15, 2020 19:07
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Ah now I have a load of cheap middle cut bacon* and a massive slow cooker so I can do all this. 🙂 *unsmoked, we do have smoked bacon but the stuff in the supermarket is really not very nice, you have to go to the few remaining butchers or farm/specialist shops who still do traditional smoking and curing to get anything like what an American or Canadian would think acceptable.
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May 15, 2020 19:32
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learnincurve posted:Ah now I have a load of cheap middle cut bacon* and a massive slow cooker so I can do all this. 🙂 Yeah add some smoked paprika in there or even some liquid smoke if you have it and you'll be golden.
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May 15, 2020 19:34
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Kaiser Schnitzel posted:I think really the cured part is probably more important than smoked. Isn't British bacon still cured/salted? Ham or something would be good, or some other cut with with lots of fat/connective tissue. IDK exactly what cut a belly pork joint is, but I'd guess that would be your best bet. Beef brisket might be good too, though a different flavor. It's tough stuff with lots of flavor and connective tissue. Basically whatever bone/joint you'd use to make soup/stock with would be fine. I'm that vanishingly rare thing, a vegetarian southerner, and IMO good collards and beans are doable without meat but it's harder. You need something to replace the fat and the umami that they bring. A good start is cooking the onions long enough to caramelize them, adding extra garlic, and adding a dash of soy sauce or braggs helps. Smoked paprika as mentioned is really good, and I like to use a lot of olive oil or butter to up the fat content.
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May 15, 2020 19:57
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