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Great post!! I'm glad you like your biscuits but I honestly I don't like using lard in biscuits or pie crusts; the tradeoffs in flavour, for me, aren't worth it. If you keep your butter ice cold and minimally work the dough, I don't find they get tough, but to each their own. There are lots of ways to approach biscuits (some use cast iron, etc), but I have settled on a simple method that's quick to pound out for weekend lazy breakfasts, most of the time: 2c flour 6 - 8T butter (depending) 3tsp baking powder 1/2tsp baking soda 1c buttermilk salt to taste Preheat oven to 425F or 450F. Mix dry, cut in the butter. Like with pie dough, the key is to keep the butter cold while you work. If you like fluffy biscuits, bring the dough together, pat it out into a rough rectangle, and cut it into 8 squarish pieces. If you like really layer-y biscuits, add more butter and do a few laminations like you might with viennoiserie dough. Then proceed as above. If you like drop biscuits, add another half cup of buttermilk and scoop up rough tablespoons that you push off onto a baking sheet. I find that biscuits are pretty sensitive to working the dough (especially because I end up using canadian AP flour most of the time, which is pretty hard), so once the dough barely comes together, I turn it out and pat it into a rectangle, then cut. For maximum lift you can trim off a millimetre from every edge but honestly most of the time I don't bother. If you do, you can combine the edge into a single mutant biscuit (using round is traditional but then it leaves you with all this extra dough you have to handle in order to make more biscuits, so I stick to squares). If you like red lobster like biscuits, make the drop biscuit variant, add a cup of shredded cheese, a half teaspoon of garlic powder, and some chopped herbs. mediaphage fucked around with this message at 01:38 on Apr 9, 2020 |
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Apr 9, 2020 01:36
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Croatoan posted:Your greens are fine but I really like a vinegary pot likker. I use my instant pot and cook kale greens with country ham pieces and a few glugs of vinegar and cook them for about 4 hours. It helps break down the cellulose and makes the pot likker super green and tasty af. A ham hock is probably cheaper but I like the little bits of ham you get from the country ham. I wonder if I can find hominy up here; I’ve been thinking of grinding my own for a while and I think my mill can do it
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Apr 10, 2020 00:29
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Croatoan posted:If you have an instant pot it's a whole other game than what they're saying. The quick and easy in a pan trick is great but you won't get any pot likker. IMO that's where it's at. If you do, do not cut out the ribs and throw them in with about 6-8 cups water, a ham hock or country ham pieces, some salt and minced garlic, 1/2 cup apple cider vinegar and let it rip for 1-4 hours depending on how green you want your pot likker. Are you pressure cooking collards for 4 hours???
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Apr 29, 2020 03:49
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Croatoan posted:Yes. I have and they're really good. Well, actually I use kale but you seem to be pearl clutching at the time regardless. No it does not atomize the greens. I was surprised, not pearl clutching. I don’t think there’s anything I pressure cook for much more than an hour. Stop being so insulting when there’s no goddamned need.
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Apr 29, 2020 14:42
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Suspect Bucket posted:The Fiance comes from a land where it is not uncommon to cook greens for hours. Stuff like spinach and cabbage. I was appalled at first, but it's usually really good. I just ask that he not cook the cabbage to death. I like some collards now and then, but I am not a fan of spinach cooked to death. I've actually been into dehydrating greens a lot, later. Not like, in a dehydrator, but in the microwave. It's an interesting change of pace.
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Apr 29, 2020 15:50
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Notahippie posted:She replied "She put a pound of bacon in the pot." Pretty much the answer to making any good bean
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Apr 29, 2020 17:23
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Kaiser Schnitzel posted:Is there an appetizer/snack with a better effort:delicious ratio than cream cheese and red pepper jelly on crackers? I prefer using proper cheese but generally agree. Especially on a ritz (but it’s still good with saltines).
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Apr 29, 2020 18:07
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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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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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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'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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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:I gave it An Go. Would eat
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May 17, 2020 18:21
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Doom Rooster posted:Hey there southern food goons. I'm about to start development on a biscuits and gravy recipe and was hoping to get y'all's opinions before I get started. I'll be doing plenty of experimenting and can end up answering most of these, but would love a head start with advice from some goons. Sausage is always subjective but I like mine to have sage, black pepper, red pepper, mustard seed, anise or fennel seed, salt. Fwiw, I always make sausage gravy by using the rendered fat from the fried sausage for the roux; there's no real need to add extra fat. Since it'll be crumbled, you could probably get away with making a leaner sausage and using some of your tallow, I suppose. I maintain you should use the maximum amount of butter you can, as it always makes for better tasting biscuits (again, in my opinion). You can easily get away with half and half, though, I'm sure.
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May 20, 2020 01:10
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Croatoan posted:Agreed about the fat from the sausage, I was just thinking of a way to use the lard they said they wanted to use. also nah on the anise, I hate the taste but that's like, my opinion man. Yeah, like i said, sausage is subjective! you should see the complete garbage that passes for "breakfast sausage" in canada. it's a travesty.
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May 20, 2020 03:15
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Resting Lich Face posted:Curry. Not southern (well, south India maybe) but a good use regardless. Au contraire! https://en.wikipedia.org/wiki/Country_Captain I mean, yeah it's clearly Indian, but there are regions of the south that got into it.
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May 21, 2020 20:03
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Croatoan posted:My go to is sauteed in butter with onions but that'd get old after a few times. Roasted is good. Soup is good. Kebabs? Chop 'em and add to succotash!
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May 21, 2020 23:27
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Kaiser Schnitzel posted:I have a big half green, half yellow/red tomato that fell off the plant before it really got ripe. Can I still make fried green tomatoes or will it be too watery/mushy? You tell us, how soft are your tomatoes
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May 23, 2020 16:35
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ThePopeOfFun posted:I'm going to try out a low protein flour like White Lilly. "Northern" biscuits don't taste the same, because most flour up here has higher protein. Probably worth your time. If you don’t overwork your dough you really don’t need to track down white lily. I use canadian AP flours (and also whole wheat, even), which are stronger than most US flours, to make my biscuits and they always turn out great. Not that into the idea of lemon in my sausage gravy but you do you
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May 27, 2020 10:56
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ThePopeOfFun posted:We're not making lemon gravy, lmao. If you didn't know it was there you'd never guess. Just enough to tell your tongue "sour" without adding flavor. If there's enough to "tell your tongue sour" there's enough to taste, as thats how tastes work. I get what you're going after, I just disagree. Sometimes roux-gravies taste too sweet because people add too much flour but I'd rather add less flour than correct with acid. You might find a difference with the flours, I just think it's funny how many people make terrible biscuits and then go on the internet and write blogs about "Oh well, I didn't have any White Lily, that explains it!" Which I'm not necessarily saying you're doing, but it's very much a thing
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May 27, 2020 15:22
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Croatoan posted:Hoecakes are so good. I much prefer them over regular old pancakes. Crepes, I still like equally but pancakes are just so boring for as many calories are in them. i love a good buttermilk pancake. but honestly, one, maybe two, max. i don't need a giant stack. as for grit issues, why not make more grits and add to them :V
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May 28, 2020 16:51
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Doom Rooster posted:Biscuits and gravy development trip report. This is all great dude, nice job. It's funny because it looks like we add basically almost the exact same stuff in the sausage gravy. I like that you settled on using a lot of black pepper in the gravy as I think it's wonderful, and like you I tend to add it twice. Do you actually bother making sausage, or do you just add a bunch of that to fresh pork as you cook it? Done right, I'm not convinced there's a real big difference when you're using it to make crumbles / gravy. In terms of biscuits, nice that you nailed it down. Have you tried using buttermilk powder? I haven't done a side-by-side, but I will say it still makes a good biscuit, and since I don't always have buttermilk right on hand, it's nice to have in the pantry. In that vein, you might consider also adding butter powder if you're looking for the butter flavour without the risk of water. Or I wonder if you could just clarify butter / use ghee, and add milk powder if you really needed more of the milk protein flavour. I tend to do the frozen butter add, which I find really keeps things from getting overworked, but it can be a pain and I dunno how easy it would be in a production environment.
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Jun 1, 2020 02:49
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Kaiser Schnitzel posted:What are quick southern-ish meat/protein dishes that come to mind? Can make lots of stuff with a sausage. I think we should knock off the cornbread gatekeeping, there's very little more annoying, especially because we can break down cornbread along all sorts of lines, including class, region, and ethnicity. The biggest reason many traditional cornbreads never had sugar - aside from cost / availability questions - is a) because they used naturally sweeter cornmeal and b) they kept a bottle of molasses or syrup on the table to drizzle it in. really the end effect is the same. just like some people will make cornbread with 100% corn, some with whole wheat, some with white flour, etc. it doesn't have to be this big, monolithic concept.
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Jun 30, 2020 03:12
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Less quick but if you don't need it right away I'm a big fan of braising everything together in a pot. Very very little active effort so it can do it's thing. Lots of southernish stuff works great as a braise. Even if you can't portion out all your proteins ahead of time, doing some batches of stuff like a cooked down red sauce, a bowl of caramelized onions, etc., can make for complex meals quickly - just add a handful of this or that to your rice or potatoes, say. mediaphage fucked around with this message at 13:35 on Jun 30, 2020 |
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Jun 30, 2020 03:46
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Hard agree, and besides it's not like regional food doesn't tack elsewhere over time. You can sub just about any cornbread variety for any other - sweet, cakey yellow is still delicious with a pot of beans and some collards - so at the end of the day people should eat the stuff they like to eat. I do advise everyone to try another way of doing it, though, as you never know what you might discover. I'll confess...I don't like mayo on things. Only in things. I might dip fries in aioli or tartar sauce.
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Jul 1, 2020 01:41
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pleasecallmechrist posted:Shrimp in all its forms is quick. Filets of any fish. Grilled trout, crappie, catfish, blue gill. Switch the smothered chicken out for smothered pork chops. Broiled pork chops with broiled brussel sprouts is nice. My mom always used Dale's for pork chops so I'm under the impression that it is a Southern marinade. Salisbury steak is also quintessential. Smoked two whole chickens last night. If you haven't considered, you should totally do some lacto fermentation on those peppers if you're just doing vinegar quick pickles. Obviously a variety of hot sauces can arise: not really southern, but an easy fresh one you can do is peri peri; just needs a few hot peppers, onion, lemon, and salt (garlic + everything else delicious but optional). Do you have a smoker setup at all? Chiles do great smoked. Stuff them and fry (or don't), char and serve fresh with breakfast, lunch, or dinner.
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Jul 2, 2020 11:47
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mdxi posted:Earlier in this thread, someone stated that grits were "just polenta". This is untrue, though there are of course similarities between the dishes. The big difference is that the dish known as "grits" in the American south, historically and traditionally, is not made with corn grits but rather with hominy grits. In my view this is not just a piece of trivia to be pedantic about on the internet. Remember that southern cooking -- again, historically -- is more a cuisine of poverty and deprivation than of wealth and choice. you are correct, though i find the tone of this post weird regardless most places i see serving grits today (and in my family growing up) hominy grits is held as a dish distinct from standard grits regardless of what they are historically. i imagine today it's probably regional as to whether you're getting hominy grits or cornmeal grits when you order.
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Aug 13, 2020 18:22
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