Mummy! Look what I made!! (The Urban 75 food gloating thread)

[Miss Caphat]

That looks identical to a scone recipe to me.

they're very different from scones though. The texture is lighter and flakier, and they are salty & tangy as Mrs. M says.

 

[Miss Caphat]

I'm so glad you posted that. I genuinely thought 'country white gravy' was a euphemism, and couldn't stand the thought of you desecrating delicious biscuits in such a manner.

tbh it sounded a bit like a euphemism to me too, and I didn't know whether to be flattered or appalled

 

[TitanSound]

tbh it sounded a bit like a euphemism to me too, and I didn't know whether to be flattered or appalled

It would have been worse/better if I had said something along the lines of

"Mmmmm..I want to cover your buscuits in my country white gravy"

 

[Metal Malcolm]

I'm sorry, I think I need a sit down after that.

*comes over all flustered*

 

[DaveCinzano]

...over the biscuits more like.

 

[Miss Caphat]

It would have been worse/better if I had said something along the lines of

"Mmmmm..I want to cover your buscuits in my country white gravy"

true, true.

 

[Voley]

Here's some stuffed roast peppers I made

Will have to have go at this myself. Looks ace.

 

[Lo Siento.]

Chocolate Mousse Tart: rich, airy, cooked by my own fair hand slaving over a damp oven...

 

[Maggot]

Here's an asparagus pizza I made on Friday.

 

[FabricLiveBaby!]

I've just had a quiche disaster happen in the kitchen. Pizza looks lush! But where are the tomatoes?

 

[Maggot]

I've just had a quiche disaster happen in the kitchen. Pizza looks lush! But where are the tomatoes?

No tomatoes, it's a Fernley-Whittingstall recipe.

 

[Greebo]

Raspberry clafoutis, a variant on the blackcurrant one in "the skinny French kitchen"

 

[dilute micro]

It's very much a "Deep South" thing. Well, the origins anyway.

I first discovered country white gravy a couple of years ago. All it is, is sausage meat and bacon browned with some onion, a white sauce made with a roux and milk/cream/, spices including black pepper, cayenne pepper, herbs including sage and parsley and some spring onion, and crumble half a chicken stock cube in. Cut one of those freshly baked biscuits in half and serve on top. Delicious.

That's not an authentic recipe. Real gravy doesn't have all that stuff in it. It's just drippings from either pork, or chicken - a little flour - milk - salt n pepper.

What happens is southern food becomes hip and non-southerners tweak it up until it's something totally different. Or hipster chefs do the same thing to attract attention. The thing about milk gravy is its simplicity. It's supposed to be more like a sauce that accentuates what it's eaten with not compete and overpower.

 

[TitanSound]

That's not an authentic recipe. Real gravy doesn't have all that stuff in it. It's just drippings from either pork, or chicken - a little flour - milk - salt n pepper.

What happens is southern food becomes hip and non-southerners tweak it up until it's something totally different. Or hipster chefs do the same thing to attract attention. The thing about milk gravy is its simplicity. It's supposed to be more like a sauce that accentuates what it's eaten with not compete and overpower.

I didn't get the recipe from a hipster chef. Far, far, far from it

And most recipes have been barstardised to some extent, some for good some for bad

 

[QueenOfGoths]

Yorkshire Curd Tart. Bit too much pastry but it tasted great!

 

[Badgers]

Yorkshire Curd Tart. Bit too much pastry but it tasted great!

I read that at Yorkshire Turd Cart

 

[dilute micro]

2 ½ cups flour
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon baking soda
3 tablespoons shortening
1 cup sour milk or buttermilk


Mix dry ingredients together; cut in shortening. Slowly blend in milk, just until dry ingredients are moistened. Roll out on floured cloth or surface to about ½ inch thick. (Do not roll any thinner.) Cut with biscuit cutter. Put on floured baking tray and bake at 350° 10 minutes or until golden brown.

Biscuits are only made with 'biscuit flour' which is a lot like cake flour. If made with regular flour they'll end up being sconeish. I've read where people that live in parts of the country that don't have biscuit flour will substitute a mixture of all-purpose flour and cake flour. I can't remember the ratio.

 

[Greebo]

Biscuits are only made with 'biscuit flour' which is a lot like cake flour. If made with regular flour they'll end up being sconeish. I've read where people that live in parts of the country that don't have biscuit flour will substitute a mixture of all-purpose flour and cake flour.<snip>

FWIW we don't have "all purpose flour" and "cake flour" in the UK. Instead, there's extra strong flour (for pasta and some types of bread), strong flour (for bread), self-raising flour, and plain flour. That's all.

 

[Greebo]

Usha's Mother's Besan, according to St Madhur Jaffrey, and deonioned (then tweaked slightly) by me.

 

[BlueSquareThing]

FWIW we don't have "all purpose flour" and "cake flour" in the UK. Instead, there's extra strong flour (for pasta and some types of bread), strong flour (for bread), self-raising flour, and plain flour. That's all.

You can get cake flour can't you? I seem to recall The Blessed Delia mentioning it a few years back and then everyone stocked it. I'm sure I've seen it fairly recently somewhere or the other.

 

[purenarcotic]

Can't say my biscuits have ever been anything other than like a biscuit and I have never used 'biscuit' or 'cake' flour. The same for my cakes. What a load of tosh.

 

[Greebo]

You can get cake flour can't you? I seem to recall The Blessed Delia mentioning it a few years back and then everyone stocked it. I'm sure I've seen it fairly recently somewhere or the other.

No, we only have the kinds of flour I listed in post 138.

You possibly remember her "sauce flour" which turned out to be flour which had merely been thoroughly sifted before bagging.

 

[mr steev]

Uk plain flour is milled finer than than US cake flour, so all you need is a seive. Cake flour is also bleached, which is ilegal in the UK

 

[BlueSquareThing]

No, we only have the kinds of flour I listed in post 138.

You possibly remember her "sauce flour" which turned out to be flour which had merely been thoroughly sifted before bagging.

Ah, you could well be right - although Imhave this annoying memory of seeing cake flour somewhere or other now...

 

[Boppity]

I made it ages ago but here is mah cake.

 

[dilute micro]

Can't say my biscuits have ever been anything other than like a biscuit and I have never used 'biscuit' or 'cake' flour. The same for my cakes. What a load of tosh.

It's not tosh. In the US there's more types of flour than in the UK. Biscuit (American) flour is only made and sold in the south. It's absolutely critical for the proper texture - which is hard to describe. In a pinch people will use all-purpose but the results are scone-like...still good but totally fail on texture.

 

[purenarcotic]

It's not tosh. In the US there's more types of flour than in the UK. Biscuit (American) flour is only made and sold in the south. It's absolutely critical for the proper texture - which is hard to describe. In a pinch people will use all-purpose but the results are scone-like...still good but totally fail on texture.

It must be to do with the gluten content, they must change them.

 

[dilute micro]

It must be to do with the gluten content, they must change them.

Think you're right. And the grain has to be just so. The flour itself isn't healthy at all. It's very much processed. From what I imagine - at some point in the past it became a *thing*, a competition, to make the highest rising and fluffiest biscuit. It eventually was perfected via flour, mixture and heat. They have to have a double blast of heat in the oven. I don't eat them often anymore but like anything else that's a part of your culture it becomes a part of your DNA.

 

[purenarcotic]

Think you're right. And the grain has to be just so. The flour itself isn't healthy at all. It's very much processed. From what I imagine - at some point in the past it became a *thing*, a competition, to make the highest rising and fluffiest biscuit. It eventually was perfected via flour, mixture and heat. They have to have a double blast of heat in the oven. I don't eat them often anymore but like anything else that's a part of your culture it becomes a part of your DNA.

I am intrigued by these southern 'biscuits' now and want to try them heh.

 

[FabricLiveBaby!]

Today I made a quiche of bacon, courgette and tomato with a little cheese.

I made the pastry too. It was the best yet. I think the secret of good pastry is to basically not touch it. I used one finger to bring it together. The recipe is based on the James martin one on the BBC.