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I'm from Kentucky and living in the UK so that British/Southern fusion chip shop is incredible to me. I've spent the last decade adapting my recipes and figuring out where to find ingredients here (usually from African and Caribbean stores). Grits are hard to come by here and polenta doesn't do it for me, but I finally found dried hominy in a store near me so I'm going to try to grind my own soon (and hopefully not destroy my food processor in the process). My biscuits still don't come out right without White Lily and I would kill for some sorghum though. 
midori-a-gogo fucked around with this message at 13:51 on Nov 3, 2021 |
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Nov 3, 2021 13:44
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| # ? Apr 28, 2024 14:08 |
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I had some of the best fried catfish of my life today and I just want more. Think I might fry some at home this weekend.
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Sep 3, 2022 00:07
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At some point I learned you can make "buttermilk" by souring milk with lemon juice or vinegar and that it only takes about 10 minutes before it can be used. I've successfully used this method in soda bread. Is there any reason it wouldn't work for buttermilk biscuits?
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Jun 28, 2023 17:45
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I'm actually looking for an interesting recipe for country fried steak. Anyone have one?
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Jun 29, 2023 02:49
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pandy fackler posted:At some point I learned you can make "buttermilk" by souring milk with lemon juice or vinegar and that it only takes about 10 minutes before it can be used. I've successfully used this method in soda bread. Is there any reason it wouldn't work for buttermilk biscuits? It will work. This is because these breads rely on chemical leavening, which typically requires an acid. Buttermilk is acidic, and adding vinegar or lemon juice to milk will also make it acidic. The acid reacts with the baking soda and boom, rise happens. The milk part just helps the bread be more tender. You could in theory make a biscuit with lemon juice and water to replace the milk - it would work even if it wouldn't be as tasty.
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Jun 29, 2023 02:53
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OP’s recipes for cornbread, purple hull beans, and turnip and beet greens. Kenji Lopez-Alt’s recipes for buttermilk fried chicken and potato salad. Storebought pickled sweet peppers. 
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Sep 16, 2023 03:03
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pandy fackler fucked around with this message at 19:19 on Mar 22, 2024 |
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Sep 16, 2023 04:32
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Fall means chicken bog time. It's a South Carolina recipe that's basically what you'd get if you turned chicken and rice soup into a stew. I follow, essentially, this Southern Living recipe My changes: Use chicken thighs, about a pound and a half. Pan sear and cook them in the pot before you do anything else. You want a good color on them and a good pan fond. I make 3ish cups of mirepoix and cook it down in the fat and fond from the chicken. A lot more salt, occasionally using Lawry's red salt After that I follow the recipe. I like big chunks of carrot sometimes too. It's really forgiving so feel free to mess with it a bunch.
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Sep 19, 2023 16:54
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ScamWhaleHolyGrail posted:Fall means chicken bog time. It's a South Carolina recipe that's basically what you'd get if you turned chicken and rice soup into a stew. I follow, essentially, this Southern Living recipe I would of course eat the hell out of this, but I'd have a hard time making it because if I am that close to jambalaya then I'd probably just make jambalaya
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Sep 19, 2023 16:58
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Just made biscuits with heavy cream and self rising flour and a little bacon grease and they aren't the best biscuits i ever ate but the  to delicious ratio is off the chart. Gonna try adding some buttermilk powder in next time.E: upon further testing I've concluded they are a touch dry? But still good, just need some butter or a sausage patty in the middle. Kaiser Schnitzel fucked around with this message at 16:17 on Feb 4, 2024 |
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Feb 4, 2024 16:06
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