I'm in your camp, but I also eat very fast so I wouldn't really know............. all day??? LOL
food The Little Pepper-Gravy Contest
- Thread starter grantmichaels
- Start date
Here's the plan. Tomorrow for Fathers Day I plan on making biscuits and gravy. Well, that's the plan at least.
Im had to get a roll of biscuits for the kids in case mine turn out horrible. Never made ANY bread product from scratch before so this will be a leaning event for all. Going to have to make mine the only one with heat though. The four year old and the two year old are wussies!!!
That an the missus don't like heat a lot. So........ they be plain mine be hot.
Looking forward to this. Went out and got some whole milk, baking powder and some other things to prepare.
Im had to get a roll of biscuits for the kids in case mine turn out horrible. Never made ANY bread product from scratch before so this will be a leaning event for all. Going to have to make mine the only one with heat though. The four year old and the two year old are wussies!!!
That an the missus don't like heat a lot. So........ they be plain mine be hot.Looking forward to this. Went out and got some whole milk, baking powder and some other things to prepare.
salsalady
eXtreme Business
Here's how I make my homemade buttermilk biscuits. 
perfect biscuits every time. (PS- I don't follow the measurements exactly, needs more liquid than the recipe calls for.)
perfect biscuits every time. (PS- I don't follow the measurements exactly, needs more liquid than the recipe calls for.)
Good sausage with scratch made cheddar buttermilk biscuits...might need to play next week!
Im had to get a roll of biscuits for the kids in case mine turn out horrible. Never made ANY bread product from scratch before so this will be a leaning event for all.
I know this feeling, I'm a non-baker from way back!
Good sausage with scratch made cheddar buttermilk biscuits...might need to play next week!
I won't even announce the final days of the contest until the thread's been idle (in terms of food) for at least 48 hrs already, and/or at least through the coming weekend ...
CHEERS!
I know this feeling, I'm a non-baker from way back!
Good sausage with scratch made cheddar buttermilk biscuits...might need to play next week!
I won't even announce the final days of the contest until the thread's been idle (in terms of food) for at least 48 hrs already, and/or at least through the coming weekend ...
CHEERS!
Good, still need to work on my liver for 2 more days...20 + miles of partying and counting hahahaha
sirex said:
.39 if you can do it, still ...
everyone who posted already (current food) is grandfathered in ...
So weird, I see what happened now ... I used my approximate age to pick the PoL and it turned out to be the identical PoL Pex used for his taco contest ...
No wonder I got mixed up when I saw the whole .39 -> .40 thing ...
I'm excusing myself =)
Caught you playing the penny game.
The Hot Pepper said:
Just until next year, then the PoL will be neuro-elegant ... LOL.
D3monic said:
There is a hamburger out there ... I don't recall it being a cheeseburger, but it might have been ...
The scene was "at night" if memory serves ...
That's all I've got ... it vaguely could have been a New Year's burger ... but that's stretchin' my memory ...
All right. Here we go. Happy Father's day to y'all!
What we workin wit!!!
HAHAHAHAHAHAHAH!!!!!
What? Y'all thought a bruthah was done?!
Oh yeah I will post recipe later in the day.
That purple stuff is my homemade cherry bhut sauce. Very sweet. Just enough to cut through everything else and give a nice zippy tang!
Edit: Forgot to get to to the recipe. Duh!!!
Biscuits:
2 c flour
1 tbs baking powder
1 tsp salt
1.5 c heavy cream
2 tbs melted butter
Preheat oven to 425 F
Sift dry ingredients. Stir in 1.25 cup cream until incorporated. Stir in rest of cream until dough gets soft.
Turn dough on lightly floured surface. Knead lightly into a ball. Press dough into a circle about 1 inch thick. Use cutter and biscuits out. Scrape up scraps and repeat until none is left.
Dip dough rounds in melted butter and put on baking sheet butter side up.
Bake 12-15 minutes until lightly browned.
Gravy
1/4 c flour
2 c WHOLE milk
Salt and pepper to taste.
*Some people remove the sausage from the pan to make the gravy, I usually don't but I did this time.
Brown sausage. Remove from pan. Mix in 1/4 flour. When flour is well incorporated (get little balls of roux ) before roux darkens and burns, pour in milk. Mix constantly until sauce thickens and add sausage back to the mix. Season with salt and pepper to taste.
Yes, this was my first time making any bread product from scratch and while I did enjoy the biscuits I prefer flaky biscuits to old school crumbly biscuits.
Thanks for reading!!!
What we workin wit!!!
HAHAHAHAHAHAHAH!!!!!
What? Y'all thought a bruthah was done?!
Oh yeah I will post recipe later in the day.
That purple stuff is my homemade cherry bhut sauce. Very sweet. Just enough to cut through everything else and give a nice zippy tang!
Edit: Forgot to get to to the recipe. Duh!!!
Biscuits:
2 c flour
1 tbs baking powder
1 tsp salt
1.5 c heavy cream
2 tbs melted butter
Preheat oven to 425 F
Sift dry ingredients. Stir in 1.25 cup cream until incorporated. Stir in rest of cream until dough gets soft.
Turn dough on lightly floured surface. Knead lightly into a ball. Press dough into a circle about 1 inch thick. Use cutter and biscuits out. Scrape up scraps and repeat until none is left.
Dip dough rounds in melted butter and put on baking sheet butter side up.
Bake 12-15 minutes until lightly browned.
Gravy
1/4 c flour
2 c WHOLE milk
Salt and pepper to taste.
*Some people remove the sausage from the pan to make the gravy, I usually don't but I did this time.
Brown sausage. Remove from pan. Mix in 1/4 flour. When flour is well incorporated (get little balls of roux ) before roux darkens and burns, pour in milk. Mix constantly until sauce thickens and add sausage back to the mix. Season with salt and pepper to taste.
Yes, this was my first time making any bread product from scratch and while I did enjoy the biscuits I prefer flaky biscuits to old school crumbly biscuits.
Thanks for reading!!!
Oh hell yes ...
For one, it's nice to see some local food ... everything just registers instantly when it's the same labels on the butter/cheese/milk etc from the same places you are used to ...
Heavy Whipping Cream ... bomb.
Maple Jimmy Dean ... bomb.
Extra Sharp Cabot ... bomb.
Dual butter ...
Dual dairy ...
Shit, there's 5x dairy items in that!!!
BOOM!!!
I'm all up in that.
Cheers!
For one, it's nice to see some local food ... everything just registers instantly when it's the same labels on the butter/cheese/milk etc from the same places you are used to ...
Heavy Whipping Cream ... bomb.
Maple Jimmy Dean ... bomb.
Extra Sharp Cabot ... bomb.
Dual butter ...
Dual dairy ...
Shit, there's 5x dairy items in that!!!
BOOM!!!
I'm all up in that.
Cheers!
grantmichaels said:
You really have me scratching my head about the contents of this package. Yeah, I do make sausage gravy. Mine is straight up N'awlins with some fatalii powder added. I prefer mine a little thicker than Pooks. I ate this stuff every day when I was in Shreveport! I haven't made it in a while, and don't know if I will have time to make any for your contest as I work six of the next seven days, but next time I do I will be sure to post.