|
You can get some nice biscuits by laminating with chunks of butter
|
#
?
Aug 31, 2020 14:32
|
|
|
|
| # ? Apr 16, 2021 10:09 |
|
|
SSJ_naruto_2003 posted:You can get some nice biscuits by laminating with chunks of butter Personally I'm not a fan of crisco but it's personal taste. Also laminated biscuits I prefer them on their own but for say biscuits and gravy they're awful. Has to be the right application. Pro biscuit is fluffy, sausage egg and cheese with some strawberry jelly. Another pro is more simple, justy butter and jelly. Mmmm. That and a cup of earl grey and you have a primo breakfast.
|
|
#
?
Aug 31, 2020 16:27
|
|
|
Kaiser Schnitzel posted:I used to just use crisco, now I use crisco, butter, and lard In about equal parts. I’ve done all lard and all butter, but I prefer all lard to all butter. Butter makes tougher biscuits or something in my experience. They’re not bad, they’re just not melt in your mouth tender southern biscuits. Would make sense as butter is adding water that all lard isn't, which would lead to more gluten development and from there, toughness.
|
|
#
?
Aug 31, 2020 19:22
|
|
|
I've lived in the south all of my life but tonight was the first time I cooked my own greens. I had just read this thread and was at the store, so I grabbed some fresh mustard greens. After removing the center rib I washed them a few times in a bowl of water. I threw bacon fat and diced onion into a pot. Added the greens, some chicken stock, seasoned salt, a couple of garlic cloves (slightly smashed), a bit of honey, and 1/4 cup of apple cider vinegar. Threw the lid on and cooked for about 45 minutes, stirring occasionally. Fan-loving-tastic. And I know that Crystal is the real deal hot sauce, but for beans-n-greens of any variety I'll take my Tabasco.
|
|
#
?
Sep 9, 2020 05:01
|
|
|
This thread is looking kind of quiet so I'm going to crosspost from the dinner thread. Chicken-fried steak with cream gravy, a baked potato with some fixings, and fried pickled okra along with some other stuff from that jar like garlic.  Hit like a ton of bricks and was exactly what I needed when I was feeling a little homesick. 
|
|
#
?
Oct 26, 2020 12:27
|
|
|
Anyone have a decent recipe for smothered pork chops? I've never made them before, but it seems like the type of stick-to-your-ribs meal that would be perfect as the weather is getting colder.
|
|
#
?
Oct 26, 2020 13:34
|
|
|
My family's recipe is trashy but delicious. Cut up a couple onions and brown them in some butter in a Dutch oven. Set the onions aside and sear pork chops. Return onions and juices to the Dutch oven. Add a packet of Lipton onion soup (or two, depending on how much water) and water to cover, plus whatever sounds like a good idea (pepper, garlic, thyme, bay leaf, whatever). Foil, lid, 350° for an hour. I say pork chops, but growing up we always used to have it with little circles of tenderloin. That's more expensive now, but chops or sliced loin also work fine, whatever's on sale. If you want to be classier than Lipton's, ATK's recipe (paywalled but available on blogs) has you making a roux. Either way, I strongly recommend serving it over mashed potatoes. I do 2 lbs red potatoes, 1 head roasted garlic (or 3 cloves raw), 1 stick of butter, small shot of milk/cream. I like mine lumpy, but if you want smooth you could do more dairy. I think baby peas or green beans go well as the veg, but you could do an arugula salad or something. Anne Whateley fucked around with this message at 14:31 on Oct 26, 2020 |
|
#
?
Oct 26, 2020 14:28
|
|
i like nice words
|
That sounds perfect. Thank you so much for typing that up. I will report back with my first attempt later this week.
|
|
#
?
Oct 26, 2020 14:52
|
|
|
SweetAl13 posted:Anyone have a decent recipe for smothered pork chops? I've never made them before, but it seems like the type of stick-to-your-ribs meal that would be perfect as the weather is getting colder. Kaiser Schnitzel posted:
E: ‘make gravy’ is doing a lot of work in that recipe-if you need more instruction on how to make gravy I am happy to share!
|
|
#
?
Oct 26, 2020 15:42
|
|
|
Also from alabama, that sounds about right Edit: since I made this lovely post earlier I'll just quote my BBQ post here instead. SSJ_naruto_2003 posted:
SSJ_naruto_2003 fucked around with this message at 05:23 on Oct 27, 2020 |
|
#
?
Oct 26, 2020 15:47
|
|
|
Well, the smothered pork chops turned out tremendous. Big hit at my house. I used a bit of the advice from both of the recipes that were posted. I made my own gravy, but I had half a packet of Lipton French Onion Soup mix laying around and threw that in there too.  The whole thing was very rich and delicious, and I will be 350 pounds shortly if I eat like that very often. Thanks again for the advice!
|
|
#
?
Nov 6, 2020 15:51
|
|
|
Thank gently caress, 2020 is finally over!  I made a one-pot hoppin john & greens to celebrate the end of the worst year ever!   bacon 2 big onions some jalepeno and anaheim peppers celery garlic, extra garlic ham 1 lb black eyed peas (pre-soaked but just for 6ish hours not overnight, so the peas stay firm) stock & some tomato paste yellow bell pepper kale black pepper & thyme, smoked paprika, bit of tarragon some white wine vinegar at the end to keep the kale bright and cut through the bacon fat probably should have some cornbread or something on the side but I played videogames all afternoon rather than do that. maybe tomorrow.
|
|
#
?
Dec 6, 2020 02:30
|
|
|
Klyith posted:Thank gently caress, 2020 is finally over! I uh have bad news pal
|
|
#
?
Dec 12, 2020 16:55
|
|
|
feedmegin posted:I uh have bad news pal LA LA LA I'M NOT LISTENING today is the -20th of January 2021 
Klyith fucked around with this message at 03:22 on Dec 13, 2020 |
|
#
?
Dec 13, 2020 00:51
|
|
|
Anyone have a favorite fried catfish recipe? I haven't done it in a long time. I used to marinade in buttermilk and then dredge but that was kind of heavy and gloppy.
|
|
#
?
Mar 10, 2021 17:35
|
|
|
Kaiser Schnitzel posted:Anyone have a favorite fried catfish recipe? I haven't done it in a long time. I used to marinade in buttermilk and then dredge but that was kind of heavy and gloppy. I have never succeeded to my standards in frying either catfish (or cornmeal breaded tofu after I went veg) or okra , I don't have any idea what the secret is.
|
|
#
?
Mar 10, 2021 18:24
|
|
|
Kaiser Schnitzel posted:Anyone have a favorite fried catfish recipe? I haven't done it in a long time. I used to marinade in buttermilk and then dredge but that was kind of heavy and gloppy. I like to marinade mine in lemon juice and salt for 10m or so then dredge in a mix of 1 part yellow mustard, 2 parts beaten egg. Roll into cornmeal seasoned with cayenne and black pepper. Fry till done and top with salt and splash of lemon juice.
|
|
#
?
Mar 10, 2021 19:00
|
|
|
Discovering the package of diced ham at the grocery store was the best thing to ever happen to canned green beans
|
|
#
?
Mar 18, 2021 01:30
|
|
|
Kaiser Schnitzel posted:Anyone have a favorite fried catfish recipe? I haven't done it in a long time. I used to marinade in buttermilk and then dredge but that was kind of heavy and gloppy. I ran a good southern restaurant for some years, I'll dredge up my catfish prep and post it when I'm at my computer later. I've got all kinds of good poo poo if you want it. Cheerwine glaze for crispy brussel sprouts, goat cheese grits, pepper jelly, hot sauce, spice rubs, etc. Sandwich Anarchist fucked around with this message at 00:44 on Mar 21, 2021 |
|
#
?
Mar 20, 2021 23:08
|
|
|
Please tell me more about these sprouts.
|
|
#
?
Mar 21, 2021 00:29
|
|
|
toplitzin posted:Please tell me more about these sprouts. This is my recipe from the restaurant. The regional rep got wind of us using Cheerwine in our cooking and came down to try it, and asked for the recipe to publish online. https://cheerwine.com/recipes/cheerwine-brussels-sprouts/
|
|
#
?
Mar 21, 2021 00:43
|
|
|
Sandwich Anarchist posted:I ran a good southern restaurant for some years, I'll dredge up my catfish prep and post it when I'm at my computer later. Sounds to me like you should do a cookbook or maybe a YouTube channel, cause that sounds like some good poo poo
|
|
#
?
Mar 21, 2021 00:44
|
|
|
We actually deep fried our sprouts, but I offered a roasted version for the sake of most home cooks not having a fryer and they used that one.
|
|
#
?
Mar 21, 2021 01:50
|
|
|
Sandwich Anarchist posted:I ran a good southern restaurant for some years, I'll dredge up my catfish prep and post it when I'm at my computer later. Oh drat, yes please. I really enjoyed your A/T thread and would love to get w/e recipes you feel like posting.
|
|
#
?
Mar 23, 2021 08:52
|
|
|
Does frozen cut okra work fine in okra and tomatoes? I’ve only ever used fresh.
|
|
#
?
Apr 6, 2021 18:10
|
|
|
Kaiser Schnitzel posted:Does frozen cut okra work fine in okra and tomatoes? I’ve only ever used fresh. Yeah, it's fine but the texture is mushier. Fresh is best, blanched and frozen at home from fresh is second best IME, and commercially frozen is a little mushier and less flavorful, but still better than no okra.
|
|
#
?
Apr 6, 2021 19:54
|
|
|
|
| # ? Apr 16, 2021 10:09 |
|
|
Notahippie posted:Yeah, it's fine but the texture is mushier. Fresh is best, blanched and frozen at home from fresh is second best IME, and commercially frozen is a little mushier and less flavorful, but still better than no okra. Thanks it turned out well. A little tough, might should have gotten the frozen young whole okra and cut it up myself. Eastern NC style crock pot pulled pork, purple hulls, okra and maters and cornbread: 
|
|
#
?
Apr 7, 2021 01:50
|
|