Comments on: The biscuit bible http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/ The continuing adventures of a couple of San Francisco food dorks Wed, 15 Feb 2012 05:51:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: robin @ caviar and codfish http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/comment-page-1/#comment-87324 robin @ caviar and codfish Thu, 13 Nov 2008 15:03:28 +0000 http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/#comment-87324 You know, I don't really know the difference between shortening and lard. Shortening vegetable? I made peppermint patties and the insides were just shortening, mint, and powdered sugar - it was delicious but now I'm wondering what I actually ate. But anyways... mmm biscuits! You know, I don’t really know the difference between shortening and lard. Shortening vegetable? I made peppermint patties and the insides were just shortening, mint, and powdered sugar – it was delicious but now I’m wondering what I actually ate.

But anyways… mmm biscuits!

]]> By: Cameron http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/comment-page-1/#comment-87312 Cameron Mon, 10 Nov 2008 16:58:18 +0000 http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/#comment-87312 Genie: Good to see you last night. I love biscuits, but I don't make them all the time. When I do, I wonder why I don't make them more often because they come together so easily. Denise: Recipe for sausage gravy? Um. Just the one labeled "bechamel" written on the seat of my pants. Fry sausage and remove from the pan. Add a couple of teaspoons of flour to the hot fat and cook for 5-7 minutes. If I'm making biscuits, I'll recycle some of flour that I scattered on the counter to roll the dough. Add milk (maybe a cup), scrape up the browned bits, and cook until thickened. Taste and salt. Liz: I'll have to try them! Cookie: That Cranky is a smart guy. Laura: Sounds like a winner -- can't wait to see you as well! Michelle: Thank you! I have a hate-love relationship with America's Chemistry Lab (er...Test Kitchen). Most of the time, they either take something simple and make it way too complicated, or take something complicated and dumb down the flavors in an attempt to make it simple. But I have to admit that every now and then they (or one of their alumnae) hit it out of the park. Pam Anderson's chicken soup from the Perfect Recipe is otherworldly, and the preparation is genius. Genie: Good to see you last night. I love biscuits, but I don’t make them all the time. When I do, I wonder why I don’t make them more often because they come together so easily.

Denise: Recipe for sausage gravy? Um. Just the one labeled “bechamel” written on the seat of my pants. Fry sausage and remove from the pan. Add a couple of teaspoons of flour to the hot fat and cook for 5-7 minutes. If I’m making biscuits, I’ll recycle some of flour that I scattered on the counter to roll the dough. Add milk (maybe a cup), scrape up the browned bits, and cook until thickened. Taste and salt.

Liz: I’ll have to try them!

Cookie: That Cranky is a smart guy.

Laura: Sounds like a winner — can’t wait to see you as well!

Michelle: Thank you! I have a hate-love relationship with America’s Chemistry Lab (er…Test Kitchen). Most of the time, they either take something simple and make it way too complicated, or take something complicated and dumb down the flavors in an attempt to make it simple. But I have to admit that every now and then they (or one of their alumnae) hit it out of the park. Pam Anderson’s chicken soup from the Perfect Recipe is otherworldly, and the preparation is genius.

]]> By: Michelle http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/comment-page-1/#comment-87308 Michelle Mon, 10 Nov 2008 06:51:11 +0000 http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/#comment-87308 I feel compelled to come out of lurkerdom and say that was some fabulous snark. While I actually really like owning and making recipes from The New Best Recipe, there are some that cause us to go, "well, it's good, but not two extra hours of prep and twice as many dishes good; I think I'll stick with our trusty standby recipe." I feel compelled to come out of lurkerdom and say that was some fabulous snark. While I actually really like owning and making recipes from The New Best Recipe, there are some that cause us to go, “well, it’s good, but not two extra hours of prep and twice as many dishes good; I think I’ll stick with our trusty standby recipe.”

]]> By: Laura http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/comment-page-1/#comment-87306 Laura Mon, 10 Nov 2008 02:22:08 +0000 http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/#comment-87306 Mmmm, might have to try that one. My current favorite is the cream biscuits from The Art of Simple Cooking. I usually do it by hand, but they could easily be food processed. http://urbanhennery.com/2008/06/06/one-local-summer-week-1/ Can't wait to see you! Mmmm, might have to try that one. My current favorite is the cream biscuits from The Art of Simple Cooking. I usually do it by hand, but they could easily be food processed.

http://urbanhennery.com/2008/06/06/one-local-summer-week-1/

Can’t wait to see you!

]]> By: cookiecrumb http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/comment-page-1/#comment-87304 cookiecrumb Sun, 09 Nov 2008 23:35:32 +0000 http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/#comment-87304 Cranky and I rely on Irma. He even wrote a column about it once, titled "The Joy Boy of Cooking." Cranky and I rely on Irma. He even wrote a column about it once, titled “The Joy Boy of Cooking.”

]]> By: liz http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/comment-page-1/#comment-87302 liz Sun, 09 Nov 2008 22:52:42 +0000 http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/#comment-87302 I've always been a fan of James Beard's biscuits. Particularly the cream ones! I’ve always been a fan of James Beard’s biscuits. Particularly the cream ones!

]]> By: Chez US - Denise http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/comment-page-1/#comment-87300 Chez US - Denise Sun, 09 Nov 2008 22:45:56 +0000 http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/#comment-87300 Food Processor all the way! I have not had biscuits & gravy in years .... sounds fantastic! Do you have a good sausage gravy recipe you could share, too?! ;) Food Processor all the way! I have not had biscuits & gravy in years …. sounds fantastic! Do you have a good sausage gravy recipe you could share, too?! ;)

]]> By: Genie http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/comment-page-1/#comment-87298 Genie Sun, 09 Nov 2008 19:14:46 +0000 http://marriedwithdinner.com/2008/11/09/the-biscuit-bible/#comment-87298 I'm all for using the food processor in all dough preparation practices -- glad to see this adaptation. Have been thinking that biscuits should be in order, but haven't gotten around to making them lately. Your post and your wife's Tweet this morning re: sausage gravy and biscuits are inspiring me. It might be time to give that a whirl again. I’m all for using the food processor in all dough preparation practices — glad to see this adaptation. Have been thinking that biscuits should be in order, but haven’t gotten around to making them lately. Your post and your wife’s Tweet this morning re: sausage gravy and biscuits are inspiring me. It might be time to give that a whirl again.

]]>