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Biscuitville deserves its own thread.

danny la rouge said:
From a technical point of view - and I’ll admit I don’t know how fondue fountains work - but isn’t there a risk of the bits of bacon clogging up tubes or something?
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wayward bob said:
my initial thought exactly danny :D

(after bleeeeuuuurgh, obvs)
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Way too much thinking there, folks. Mind you, any thinking beyond the initial, 'WTF is that minging thing' is way too much thinking in my book. :(
 
There's only one way to find out...

....while the lockdown is on, we nominate people to work on the recipes for the biscuits and gravy. We compare notes and try out each others efforts until we get the perfect recipes. Input from petee or other tame Americans may be required here.

When all this is over, we club together and buy one of those fountain things. We hire a venue - somewhere equidistant from all our homes to make it fair.

We gather at the venue. Perhaps we each bring our versions of the said biscuits and gravy. That might be overkill though. Maybe we just nominate one or two who are the most skilled and dedicated cooks. We try the thing out. Biscuits and gravy fountain.

Sound like a plan? Who's in?
 
Mrs Miggins said:
There's only one way to find out...

....while the lockdown is on, we nominate people to work on the recipes for the biscuits and gravy. We compare notes and try out each others efforts until we get the perfect recipes. Input from petee or other tame Americans may be required here.

When all this is over, we club together and buy one of those fountain things. We hire a venue - somewhere equidistant from all our homes to make it fair.

We gather at the venue. Perhaps we each bring our versions of the said biscuits and gravy. That might be overkill though. Maybe we just nominate one or two who are the most skilled and dedicated cooks. We try the thing out. Biscuits and gravy fountain.

Sound like a plan? Who's in?
Click to expand...

Got any flour?
 
spitfire said:
When I was in Oklahoma they had chicken fried steak and it was served with gravy, it looked like that white stuff. I scraped it off. Horrible stuff.
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Smothered chicken. Mmmmm! It can be smothered steak. Or as, you say, chicken fried steak. I’ve had very bad smothered chicken, but also very excellent smothered chicken in a roadhouse in Alabama. With biscuits.


spitfire said:
Not as bad as grits though. I had them in New Orleans.
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Grits are dreadful, unless made by my granny and served up with waffles, sausage patties, maple syrup, whipped butter and a cup of bitter coffee.

Oh wow. And she made gargantuan triple decker coconut cakes with sponge so white and light it melted in the mouth, and so sweet you could barely taste the coconut.


platinumsage said:
I was fine this morning before I knew about Biscuitville. However now, even after dinner I am not sated, I keep thinking about their biscuits. What are they like? They could be even nicer than the best stewed dumplings I've ever had. And you can get a deep fried and battered steak in the middle, or two turkey sausage burgers and two eggs, and a slice of cheese.

I almost want to have one sent to me from North Carolina. I see UPS Express Critical® International offers same day delivery to Europe from the US. 🧐
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They're so good! My Auntie Gail was a wonderful baker and she made the best buscuits I ever ate. They look like scones, and they’re on the table as you sit down, in a little wicker basket with a gingham cloth wrapped around them. After you say the blessing, all with heads bowed, the person closest the the buscuits quickly takes one and passes the basket to the left. Everyone takes their biscuit while the meal is served around, and everyone looks at their biscuit lovingly, waiting for the rest of the food to land on the plate so you can eat the biscuit. You pick up the biscuit and it’s warm and slightly crusty, a golden colour, with a waistline that you tuck the tip of your thumb into so you can break the biscuit open along the midline. The soft white insides is not like bread, or a scone, or cake. It’s kind of like bread but with a crumb to it. Quickly add a little pat of butter, quick enough so the butter can melt in the warmth of the biscuit. Now you use one half to accompany your meal, and later the other half (or if you're lucky, a second biscuit) to mop your plate.

More toothsome than bread, less stodgy than a scone. Sweetish, but not sugary. Cushiony when you bite into them. The fat in it works to make everything else feel and taste great in your mouth, even the overcooked green beans (Southern cooking insists that green beans are cooked til they’re grey).

1588082799819.jpeg
 
ATOMIC SUPLEX said:
Well I'm making grits then, whatever that is.
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As danny la rouge says, it’s the same as polenta.

Corn mush. Ground cornmeal, cooked over heat with water. Add butter, cheese, bacon fat, etc. Serve for breakfast with any combination of egg, crispy bacon, sausage meat etc.


grandbaby-cakes.com

How To Make Grits

Learn how to make grits, the real Southern-way with 6 ingredients, stone-ground grits, salt, butter, Half & Half, water and a little cream, basic, but BOMB!
grandbaby-cakes.com grandbaby-cakes.com
 
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