I may be gone a few days...

janine · Tue Mar 25, 2003 - 09:19:29

I'm very proud of myself - Although the website has been pulled up on my screen for about 45 minutes, I've been tending the stove, baking biscuits, etc., so I've actually only been "on" the GCM board for less than 30 minutes today!
<Sniffle...> I may cry. I'm so proud of me.
I hope to "see" y'all a couple more half-hours during this week.
Pray! There's so much to pray for...

Thu Mar 27, 2003 - 10:10:28

The gravy:
Brown a pound of pork sausage made into patties (can also use ham or bacon). Remove sausage patties. Leave two or three tablespoons of fat in the skillet. Stir in two or three tablespoons of flour. Stir constantly and brown slowly like you're making a roux. Secret to great tasting gravy is slow cooking the flour. Crumble a cooked sausage or two back into the skillet. I always add around 4 ounces of milk mixed half/half with water (I like my gravy very smooth).

This reminds me, when I attended a cooking school in New Orleans, one of the lessons was on gumbo. The head chef fussed at me and said never thicken your gumbo with okra...that's sort of cheating. Always take the time to slow cook a beautifully slow browned roux for gumbo, just like for a gravy.

I love red-eyed country ham gravy over biscuits too, just fat and hot water. I think some people add a little coffee.

Buttermilk adds a nice flavor to biscuits. Happy cooking!

janine · Fri Mar 28, 2003 - 05:33:19

Stop it, I haven't had breakfast yet! :yummy:

That's one thing I really want, is a good cast-iron skillet.

janine · Sat Mar 29, 2003 - 23:46:13

Odd note: When I make a big effort to prioritize, to not duck responsibilities in Real Life in favor of time on my favorite board... I get blessed with even more opportunities to be here!

Like, it is NOT normal for me to have access at almost-midnight on a Saturday! Usually, if Mike hasn't yet put us all to bed, he is on the 'Net!

Anyway, obscure and esoteric and possibly uninteresting-to-others as my ups and downs may be... either the Lord rewards me with more time to come here & be encouraged by youse guys... or Satan engineers it, so as to mess up my plans for a better Real Life! :uhh:

janine · Mon Mar 24, 2003 - 14:17:22

I do need to hit the 'Net almost daily to keep my email accounts alive -

And I did agree to take on moderator responsibilities, so I do have a virtuous, un-self-serving reason to hang around :saint: . Aren't I a saint?

But, I have a buildup of Real Life looming over my shoulder, and will go attend to it. My trips to the GCM Board will be quickies.

I will enjoy all the more my return to normalcy here in a few days, Lord willing.

Y'all rest in Him.

nerdneh · Mon Mar 24, 2003 - 22:58:51

As Pericles of Athens said; It is as if the Spring has gone out of the year."

:computertrouble: ?

Booty · Tue Mar 25, 2003 - 19:49:04

[!--QuoteBegin--][/span][table border=\"0\" align=\"center\" width=\"95%\" cellpadding=\"3\" cellspacing=\"1\"][tr][td]Quote (janine @ Mar. 25 2003,11:19)[/td][/tr][tr][td id=\"QUOTE\"][!--QuoteEBegin--]I'm very proud of myself - Although the website has been pulled up on my screen for about 45 minutes, I've been tending the stove, baking biscuits, etc., so I've actually only been "on" the GCM board for less than 30 minutes today!
<Sniffle...> I may cry. I'm so proud of me.
I hope to "see" y'all a couple more half-hours during this week.
Pray! There's so much to pray for...[/quote]
Janine,

Are those those crumbly white biscuits with the white sauce? Would you post the recipe for them and the sauce?

I had them and loved them!!

janine · Thu Mar 27, 2003 - 09:46:26

Since I am Being Good right now, only stopping by to see if I'm needed really, and not even on my own computer... I'll have to look up the biscuit recipe & post it ASAP.

That is, I'm sure there's a biscuit recipe on a flour package or something. Must be 11,000 on the Web. I don't use a recipe, exactly.

Try this:

Set aside 2 cups of liquid, preferably cow's milk.

Heat oven to 425 F.

In a large bowl, a big salad bowl perhaps, stir up an egg, perhaps a teaspoon of olive or canola oil; then about a cup of the milk. Whip it good.

To that slowly add two cups of self-rising flour, stirring the while. Don't stir too much, or the wheat gluten will set up an elasticity. Just enough so there are no lumps of dry flour.

You can tinker and dribble and putz around with the additional milk, adding it very slowly and stirring, until you get the lump of dough where you want it (moist and holding together so as to me moldable/rollable, but not sticky.)

Drop by a large spoon, or roll out and cut out, your biscuits, and lay out about 1/2 inch apart on a greased cookie sheet or shallow pan. If you like them any larger than the palm of my hand you'll need to turn the heat down to 375 or 400 and bake at least 15 minutes, I'll bet. If you like them smallish, like canned biscuits, they ought to be done in 10 minutes at 425.

I told ya there wasn't a recipe. :yummy: That's as close as I can get to one.

If you can't get self-rising flour, then you'd have to add your baking powder. You might need to experiment to find the proper amount. Or, you could try yeast; you'd have to let the dough rise once and pummel it, and divide and bake after it rises again. Or you could try sourdough. I may do that one day, the old-fashioned way. It's pretty gross, if you're not used to it - you have to set a bowl of floury water in a nice warm place & let it go "bad".

My biscuits are the hefty ones, more protein because of egg yolk and additional powdered milk sometimes. You can get lighter and fluffier results if you use only flour and milk, no oil or egg.

They will be golden-brown and prettier if you brush them with melted butter when you put them in to bake.

janine · Thu Mar 27, 2003 - 21:28:49

Yeah, I've used buttermilk. I've also sustituted a little bit of corn flour for some of the wheat. No more than 1/8 of a cup out of the 2 cups of flour.

Libby's has (would you believe) a canned white sausage gravy. Made whiter by the addition of titanium dioxide! Like Desitin diaper rash ointment!

(PS try whole cream instead of milk.)

WileyClarkson · Thu Mar 27, 2003 - 22:55:12

my texas biscuit recipe that I have used for 30 years!

makes 8 large biscuits

2 cups of white or wholewheat flour (you can also use 1:1)
1/4 teaspoon of salt
table spoon of sugar
4 teaspoons of baking powder.
three to four table spoons of crisco
milk as needed

blend dry ingrdients in bowl.
add crisco and work thoroughly into dry indigredients.
add milk to make a medium stiff dough that can be pinched of and hand rolled into biscuit (don't use a rolling pin or biscuit cutter) be sure to coat hands and top of dough with flour before forming biscuit (2cups of flour should make 8 biscuits)
place in greased cast iron skillet touching each other.

turn on oven to 450 degrees F and place skillett on a higher rack in the oven. oven does not have to be preheated. cook for +/- 25 minutes or until golden brown on top.

these are Texas size biscuits and usually two are quite filling, especially if served with sausage and white gravy.

Nevertheless · Fri Mar 28, 2003 - 14:28:27

My cast iron skillet is practically an heirloom. My grama gave it to me, and it belonged to her mother before her.

If you want a good cast iron pan, buy Lodge brand. Many hardware stores carry them, and sometimes I even see them at Walmart. When you get it home give it a good scrubbing and then rub on a thick coating of lard or shortening. Put it in the oven at about 300 for an hour or even two. (Be sure to put foil under it to catch the drips!) Next, build a fire outside. When it burns down to coals snuggle that pan right down among them. While you're there you might as well cook something tasty ;) When you're done cooking or when the coals have all burned up wash it off and it's ready to use. If you use it to fry chicken once in a while you shouldn't have to season it again.

You don't really have to do the whole campfire bit, but it's better if you do. There's something about the combination of iron, grease, heat and ashes that's unbeatable!

:readytoeat: Never :readytoeat:

janine · Sat Mar 29, 2003 - 09:36:02

Never heard the phrase "pig iron"?

Booty · Mon Mar 24, 2003 - 16:25:54

[!--QuoteBegin--][/span][table border=\"0\" align=\"center\" width=\"95%\" cellpadding=\"3\" cellspacing=\"1\"][tr][td]Quote [/td][/tr][tr][td id=\"QUOTE\"][!--QuoteEBegin--]Group: Moderator
Posts: 3391
Joined: April 2002[/quote]

The Queen of the Posts will take a sabattical?

Or the King of the Queen has locked up her smoldering keyboard?

Vaya con Dios mi hermana

WileyClarkson · Tue Mar 25, 2003 - 20:21:00

Booty

is that "white sauce" what we call sawmill gravy?

Maybe Janine and I can have a biscuit cook off--I make some really good biscuits with sausage and gravy :readytoeat: can't beat it for breakfast--especially with plenty of coffee to wash it down :inlove:

Nevertheless · Thu Mar 27, 2003 - 22:01:06

I make biscuits to go with dinner tonight, and would you believe I forgot the baking powder?? :doh:

My only excuse is that hubby was distracting me -- dashing in and out of the kitchen, asking questions, trying to light the pilot on the water heater(I think it's broken) . . .

I had this odd feeling that I was forgetting something, but I couldn't think of what it was. Well the biscuits sat in the pan like lumps. They didn't cook, they petrified! Oh well.

:(

Booty · Sat Mar 29, 2003 - 03:55:15

Thank you all!! Nowmy experimentation begins!! Oh Never, the Skillet recipe sounds excellent as well, but is baking the skillet in lard to tenderize it :crackup: :whatisthat: :doh:

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