My second passion - FOOD

[ChuckG]

LOL - The ME is too expensive to waste on human consumption. The good stuff goes to the fishes.

I use Alessi Sea Salt.

[Paramecium]

I called the butcher today and ordered my pig and beef. They are backed up until the first part of February! Thus I am out of meat until the end of February! ARGH I hate meat from the supermarket.

Hogs are $0.37 per lb live weight and beef was $1.92 per pound cut and wrapped.

[Kanga]

Sorry to hear about the meat Patrick, yeah last time I was in the states we were in some Meat processing plants, clean but plastic meat if that makes sense.

Two things, in Oklahoma we had some biscuits and some white gravy, any ideas how to make these?

Secondly my favorite dish.

Beef fillet coated with mustard and pepper with salt

seared in the pan until dark on the outside, but very rare on the inside

Put in the fridge to cool down

Take a plate, drizzle olive oil, grate parmesan (pref regiano) lemon juice

slice fillet thin lay out on plate

Drizzle olive oil parmesan lemon juice and salt over

I add some finely chopped onion as well

Some spring onion for color and enjoy

[Paramecium]

Originally Posted by Kanga

Two things, in Oklahoma we had some biscuits and some white gravy, any ideas how to make these?

This is what you call biscuits and gravy. It is generally done with a simple baking powder biscuit. cup of flour, 3 spoons of baking powder, 1/4 cup of cold solid shortening such as lard or crisco, 1 teaspoon of salt. Mix all the dry ingredients together, then using a pastry blender cut the cold shortening into the dry ingredients until it looks like rolled oats. Then slowly add milk by the table spoon until the mixture comes together. Turn out on a lightly floured board and knead a maximum of 5 times. If you knead too much your biscuits will be hard and not soft and fluffly. Then bake in a 400-425 degree oven until the tops start to turn golden brown.


The gravy is what they call a sausage gravy.

3/4 pound of sausage (fatty sausage works best for this)
4 cups of milk
4-6 tablespoons of flour
salt
black pepper

Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to mske the gravy as thick as you like, add milk and stir with whisk. Salt and pepper to taste.

[ChuckG]

In a pinch:

Buy Pillsbury Flaky Biscuits and some Williams Country Gravy w/sausage (dry package).

Pretty darn good stuff.

[ChuckG]

I almost didn't cook for Christmas this year since we didn't go anywhere and none of the kids were coming here this year. Then I remembered that we had some frozen stuffing and frozen cranberry relish from Thanksgiving still in the freezer.

I bought two cornish game hens and treated them as if they were turkeys. I brined them for 4.5 hrs instead of 24 hrs like you would for a turkey. Stuffed them and roasted them. They were so juicy that when I cut into it juices ran all over the whole plate.

I couldn't finish the plate.

[ChuckG]

For breakfast I made the traditional Sticky Buns but since it was just the two of us I decided to experiment. Last night I made some dough with the bread machine and put it into the fridge. This morning I made the sticky buns with half of the bundt pan being biscuit dough and half being the homemade dough.

NO comparison. Biscuit dough sucks in comparison to homemade dough.

[Thomas]

When I was a kid back in the early 70's, my grandmother would make home made cinnamon rolls each time we came to visit her in North Dakota. I kid you not these things were so huge and delicious. She would only fit 8 roles into the large pans and 4 into the square ones. I looked forward to these every year. My Mother doesn't make them because She says it would loose the specialness. She also made home made lefsa as well.

[ChuckG]

You realize that I had to google lefsa. Sounds like a lot of work but sounds like it would be tasty as well.

[Thomas]

Ah, the good old Norwegian women like my Grandma made every summer a culinary delight.
We would take a piece of lefsa, spread real butter on it, and then sprinkle with sugar. Role it up and enjoy.