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Biscuits

great suggestions - i'll incorporate, i agree, the fewer changes the better. thanks

May 31, 2014
kariin in Vegetarian & Vegan

Biscuits

good tips. I'm going for a basic 'milk' included recipoe but I will add that water is ok too. thanks

May 31, 2014
kariin in Vegetarian & Vegan

Biscuits

well - swooning would be a terrific response! thanks for the suggestion. smile

May 31, 2014
kariin in Vegetarian & Vegan

Biscuits

Hi and thanks to everybody for suggestions. I'm appreciating your help.

Science chick - the group is mostly vegetarians - so i'll have butter and dairy buttermilk available, but there are several people who are vegan or would like to do a vegan alternative if possible, so I wanted to do all i could to make this useful to them too. I offered to research vegan information and bring that in too.

I didn't know it was possible to 'curdle' soymilk (thanks nothingswrong). I know about Earth balance, didn't know about Spectrum. Vegan yogurt/soy milk sounds good.

Biscuits etc depend, for rising, on that mix of acid (buttermilk/curdled soymilk, cream of tartar) and baking soda. Baking powder contains the 2 together but I usually find I need to add more of each when making conventional biscuits - especially containing wwheat flour. any different techniques for vegan ?

does anybody here make biscuits scones and have tips on doing that? Does coconut milk-butter taste 'coconutty' ? thanks all. these are great suggestions

May 31, 2014
kariin in Vegetarian & Vegan

Biscuits

Help!
I've been asked to teach a session on making southern style biscuits
for a group i belong to. About 1/2 of the group are vegan/vegit. and i would like to adapt usual ingredients and methods to work for my vegan friends.

I usually use White Lily unbleached flour mixed w/whole wheat pastry flour, baking soda, baking powder, thinned yogurt or buttermilk and butter or home-rendered lard. I do not use Crisco or any similar product. I have never tried coconut oil or other substitutes. I've never used almond, rice or soy milk. I use a small (7") cast iron skillet, well warmed but not hot, filled w/biscuits just touching and bake in a counter top oven pre-heated to 450 for 10 minutes then reduced to 375 till finished. I usually brush lightly w/butter.

I'd much appreciate the help from experienced vegan bakers who turn out great biscuits. I'll definitely give y'all the credit. many thanks

May 29, 2014
kariin in Vegetarian & Vegan

So annoyed with dinner guest

no, no certainty about anything involving hooman behavior - just been there in my own experience. . danza200 shared this , sounded familiar. . and i had some good outcome -maybe could help someone else and no nastiness to the other person. yymv.

May 25, 2014
kariin in Not About Food
1

So annoyed with dinner guest

this response! Manavano nails it.

cause this isn't actually about your (or anybody's) food. Food is a vehicle for other stuff. He's got you worrying/thinking trying to find some way to mollify his complaints. It works because most good folks like you and the rest here on CH figure that somehow we will actually hit on something/some food this guy (and those like him) will actually enjoy eating. _and_ he will also notice and express appreciation for your efforts.

Its not going to happen. Not. its ok for you to stop hunting for the elusive unicorn. for this guy it doesn't exist. and he _will_ keep you hunting if he can (his stuff is mostly unconscious but it works so he keeps repeating).

my solution was to fix nice food, include stuff that a reasonable person would like and then smile and say exactly what Manovano has described. or...

(after his complaint or demand) : "oh, you have such special tastes - you're the best person to know what you like and how to fix it, so I'll leave that to you"

never engage - just sympathize. hold that special smile and then change the subject.

good luck - its not easy but it can work.

May 25, 2014
kariin in Not About Food
3

The Last Great Bastion of Racism

Thanks Steve, I understand. I'm sorry for being unclear.

'Foodie' is not equal to food-oriented.

I absolutely understand and agree w/discussing food/cooking. But 'foodie' is a particular (and very narrow) aspect. For me and maybe others, it denotes a constantly churning deliberate concentration on fashionable trends, currently 'hot' chefs and restaurants and media-created celebrities through tv shows, internet and all the social media, magazines and cookbooks. Are african-americans underrepresented there? yes, along with other folks. Are african-americans underrepresented in fine-dining and front-of-the-house? yes. and more. is that important? yes, somewhat and its worth addressing. but there is so much more.

While I understand keeping an eye on the 'foodie' world I also know it's a small part of the food world - and many different people are working to expand-change the ways people cook eat. I'm thinking of all the people I listed way up this thread, from Leah Chase to Bryant Terry and Will Allen. I don't think it a major accomplishment if FN publicizes an african-american version of Sandra Lee etc. There are many black folks in the history (and current) of american food who get no attention but are not the 'hot item' of the moment. I don't reject your POV but your exclusive concentration on the 'foodie' slice of the food world means we miss so much.
thanks for your thoughts.

May 24, 2014
kariin in Food Media & News

The Last Great Bastion of Racism

nice post Steve, but so much of american food, music, culture, style, language, spirit _is_ drawn from black/african-american roots. Nope - people haven't "successfully isolated themselves from African-American culture". can't do it and live in the world. But. what many many folks do is pretend/deny those roots and those contributions. Instead we have huge opportunities to see, recognize, appreciate, assess, celebrate and give a shout out! credit where credit is _so_ due.

I wish you had posted this as your initial comment instead of the snark. but glad to see it anyway.

can we just quit with the 'foodie' obsession?

May 23, 2014
kariin in Food Media & News
1

Poor man's slow cooker?

This. They are at yard and estate sales - seldom over $10. I pick them up for nieces/nephews regularly. I just scooped out delicious cooked black beans - some for tacos, some for 'moros y christianos', some for bean soup.
Soaked overnight, next day in the pot w/onion, garlic etc
Uses very little electricity, no heat in the kitchen, safe from burning - Beans are a much more regular part of our dinners, very little or no meat. Slow-cooker makes this very easy.

Top-of-stove pot? I have several cast iron/enamel but this puts out no wasted heat, safe to use over-night. Ive done braised cabbage and potatoes, lots of veggie stews plus meats sometimes - but usually, lentils, white beans, garbanzo/chick-peas, black-eyes, field peas.

i guess rice would work but I don't use it for that - pretty simple other ways. I baked sweet potatoes in the cooker - use it to serve lots of hot soups, gumbo and gravy at pot-luck and holiday dinners - no worries about burning, holds heat. When empty I add water, cover heat for a few minutes, nothing sticks and quick to clean. Thats alot for a $5 item and another I got from my MIL.
I bet you'd like it.

May 22, 2014
kariin in Home Cooking

The Last Great Bastion of Racism

well - ok, maybe wicked but kinda confusing - maybe just a side comment?
i know their names and why they are 'celebrities' - manufactured celebrities I keep seeing.
anyway - i don't get why they are worth mentioning in this thread - no complaining here - i just notice their notoriety. I think they both are good at what they do - but they are both now mainly creatures of the celebrity world.

May 19, 2014
kariin in Food Media & News

The Perfect Biscuit - what are your secrets to make it happen?

smile - thats a Big ahhhhhhh...
I can't find the post referring to the recipe or 'the man on the tv show' - who is that? and which recipe?

there is no one perfect _anything_ luckily there are many great ways to biscuit happiness. Yours sounds fine.

I think I recommended lard - but not 'manteca' from the grocery store shelves - that stuff has been hydrogentated and is really bad - and tastes bad too.

DId you use buttermilk? (I got that it involved cream)
Self rising flour? cream of tartar?

anyway - congratulations! many biscuits ahead of you.

May 19, 2014
kariin in Home Cooking

The Last Great Bastion of Racism

I think you said your OP was sarcastic on purpose - or used certain language to make a point (honestly not sure what that point was)

is this sarcasm again Steve ? here on the intertubes there's no universal symbol for intended sarcasm so we often get confoosed about writers POV. You're a pretty sharp guy on food media so my guess is that you know the EVOO person is Rachel Ray - right? the sarcasm (if it is) is there for...?

i didn't know Cat Cora was a gay woman. is that something important? about who becomes a prominent (foodie) celebrity?

May 19, 2014
kariin in Food Media & News

The Perfect Biscuit - what are your secrets to make it happen?

il Divo for the win!!

ok what did you learn that the rest of us can pick up??
congratulations - always knew you could nail this.

May 18, 2014
kariin in Home Cooking
1

The Last Great Bastion of Racism

Hey Mary - glad for this, you beat me to it!

I saw Adrian Miller yesterday at a Book festival - very cool guy, but i wasn't able to ask him this question (big audience). All 3 of these folks - Twitty, Tipton-Martin and Miller can add to this conversation.

Notable about the 2014 Food Journalist Conference?? Its in Memphis!! lots of african-american/southern influences, eating at very cool places - side trip to Clarksdale Miss. lots of good stuff.

May 18, 2014
kariin in Food Media & News

The Last Great Bastion of Racism

who was that? name? what's he/she doing now??
love to know this

May 18, 2014
kariin in Food Media & News

The Perfect Biscuit - what are your secrets to make it happen?

Hey Divo - tell us what happenes

White Lily has _unbleached_ self-rising flour that has a better taste, less problems (for some people) from the bleaching process. Red label - maybe available only here in the south but worth seeking out.

lots of ways to reach greatness in biscuitland - I'll eat and be grateful to all those who make them - as opposed to cracking the can (that's nasty stuff).

For me, the necessaries seem to be:
* a portion of lard - I render and keep in the freezer and use with butter: never. use. crisco.
except in national emergencies. I don't keep it in the house

* soft flour (white Lily or other local) AP is ok if necessary, unbleached WL, self-rise or not 9add salt and soda/bkng pdr.

* clabbered milk (naturally soured but not nasty) or buttermilk or thinned yogurt

* a little extra baking soda (1/4 - 1/2 tsp) even if using self rising

* use hand to 'snap in' shortening into flour (sifted) add liquid gently and use hand to gently stir, form dough lightly - should be on the wet side. Form balls about 2-3 inches into slightly flattened patties, place in warmed skillet barely touching - work fast. Into hot oven

* pre-warmed (not smoking hot) cast iron skillet, lightly greased,

* oven pre-heated to 400-425, after 15 minutes reduce to 350-375. I use my counter-top Breville ,

This is really a 'hand'- feel product - for every cup of flour i use 1-2 Tbs fat and 1/4 cup milk except when I don't, because the day is humid or dry, the flour is new or not, the fat has more water content (butter) or less (well-rendered lard).

to speed things i will rub/snap the fat into flour mixture night before, cover and set in refrig., mix up liquid (thinned yougurt ot buttermilk/clabbered milk. Makes it much quicker to first turn up oven, set skillet to warm up, then mix up biscuit dough, let it rest while oven heats, quickly shape biscuits and set in warm skillet, pop into hot oven, 10-15 min. and reduce heat.

Makes it great to have slightly soured milk - no waste.

May 18, 2014
kariin in Home Cooking

Home Cooking and Marital Discord

YAY! rudeboy and the family win.

the great thing about this thread - and you - is that you are open to changing your plans and not getting stuck as so many people do. Your family is lucky to have you and maybe you can let us know what works and which suggestions have been good ones. You are definitely not the only one on CH facing lots of family challenges around food. - are the girls helping? what do they like?

so, what's for dinner?? smile.

May 17, 2014
kariin in Not About Food

The Last Great Bastion of Racism

Hey chartreauxx - thanks for the additional names - great!

May 16, 2014
kariin in Food Media & News

The Last Great Bastion of Racism

I appreciate that. good to hear from you.

some tough comments and questions here - and offered I hope in a positive way - no ax grinding.

Most of the people on that list have _nothing_ to do with DC or where I live either, except for Verta Mae Grosvernor. And I know who they are and consider them important - you?

Your focus seems to be on what you personally see in high-end restaurants in DC and 'celebrity' TV personalities.

I've never eaten at Red Rooster in NY but I know who Marcus Samuelsson is and why he is important as both a creative chef and a black man in the food industry.

What's with your very narrow focus?

i gotta say - it snapped my head back to see you write that you've _heard_ of Dooky Chase. WTH??? Dookie's been gone, sadly, for many years. Its Leah Chase who is alive, cooking, writing and signaling the leadership of great african-american cooks.

Why don't you know who she is and follow her work? Maybe you do - I don't want to jump to unpleasant conclusions. But it is just weird that you _don't_ know
so many of these amazing people.

Lolis Eric Elie is one of the best writers today on food anywhere - do you read him?

And Will Allen in Milwaukee is having a huge impact on urban food growing and sustainable accessible agriculture. He's a former NBA player who received a McArthur Foundation genius recognition for his work. And you don't know who he is? Why not?
http://www.growingpower.org/

African american activists are having a powerful impact on food security issue, food deserts, access to fresh food, urban gardens (yeah - in DC too). They are not waiting to be discovered as celebrities by the Food Network or the latest hipster crowd. Here's one:
www.foodand communityfellows.org

There are many many conferences (on minority chefs) conventions, meetings, organizations - lots of activity you seem to know nothing about. Black food journalists and writers.

Why don't you know? Can you help? will you help?

Her is one of the best: - check this out - everybody:

Michael W. Twitty
www.afroculinaria.com

Let us keep talking/writing to each other. This is a terric way to connect with each other and learn.

May 16, 2014
kariin in Food Media & News
1

The Last Great Bastion of Racism

Keep adding names - he's one I don't know - can you write about him? thanks JAB

May 15, 2014
kariin in Food Media & News

The Last Great Bastion of Racism

"If I saw black people being hired at all the trendy 'foodie' restaurants that crop up on a daily basis in DC, I might not have said anything. I can only think of one place that I've been recently - and it surprised me. That's what made me post."

oh, got it now....'trendy, 'foodie' covers it for you. There's a whole bigger world. Black (and Latino and Asian...) people aren't waiting for the 'foodie' world to acknowledge they exist. They're out doing it. Eventually the hip-cuisine/foodie world will catch up.
maybe you too.

May 15, 2014
kariin in Food Media & News
1

The Last Great Bastion of Racism

Shout out to girloftheworld !! A tri-fecta (Marcu, Michael and VertaMae) - and thanks for adding Tre - I forgot him.
love your list. How do you know Verta?

May 15, 2014
kariin in Food Media & News

The Last Great Bastion of Racism

You don't know much, do you?

(BTW, yep, racial disc. is real and persistent - so lets combat it by _celebrating _the AA people who are here now - and some who came before, who are amazing writers, thinkers, cooks, chefs, restaurant owners. Spread the word:

read - know these people: my guess is you don't.

Lolis Eric Elie
Jessica Harris
verta Mae Grosvernor
Edna Lewis
Dori Sanders
Psyche Williams-Forson
Leah Chase
Toni Tipton-Martin
Kathy Starr
Norma Jean Darden
Michael w Twitty
Aliyyah Baylor
'Cakeman' Raven
Sanura Weathers
Maxcel Hardy
Devin McDavid
Marcus Samuelsson
Tanya Holland
B. Smith
Joe Randall
Bryant Terry
Adrian Miller
Dr. Michael O. Minor
Libby Clark
Sandra Lawson
Joyce White
Austin Leslie
Asha Gomez
Darryl Evans

these are just the ones I know of - off the top of my head and w/a google for jogging my memory for spelling.

There's a whole world you seem oblivious to. A task we could all contribute to is to make every one of these names better known, cause these are great people.

do you know any of them??

May 15, 2014
kariin in Food Media & News
4

Home Cooking and Marital Discord

re: resentment. You think???

Whoops - somehow i missed this one specifically. But i got the jist from your other posts - about birth-family stuff, and
jen kalb really homed in on it didn't she?

Has not seemed like a big deal maybe, to you, but your week night dinners have recreated a bad memory - no bad intention on your part. This you can change - lots of tewrrific suggestions here. I noticed down-thread that you plan to cut out shopping every day - good on you! Nake somemore changes that will get away from that
'way too long to get dinner on the table' memory and I'm thinking that thiings will get better.

we want Rudeboy for the win!

May 15, 2014
kariin in Not About Food
1

Home Cooking and Marital Discord

I've been thinking something similar but still mulling it over when I read this. I think there is much here that's on point for many people. I hope we're not reading too much into this.

I have family members (married to younger members) who brought similar issues into relationships: lots of disorder, chaos, quarreling, disappointment around food and dinners. Lots of distrust of anything that wasn't fast food - fried chicken, ffries, canned corn, snack stuff (chips, cheetos). Their real-life experience meant that food/dinner was not something pleasant or reliable - ever, unless it was fried, salted and fat. It took years to change: still a preference for cheesy, smooth, salty but so much different its off the scale: homemade veggie pizza, homemade chicken soup, some green veggies.

Please Rudeboy - keep cooking dinner. Cut the time (lots of suggestions here) during weekdays, limit shopping to 1-2 days, have the girls help plan the menus: simple and tasty. Get it on the table w/less fuss.

In exchange, invite your spouse to sit down, tell funny stories, tell a joke, let the girls explain the food. Cook with them on the weekends - simple things and do a new ingredient twice a month. And maybe twice a month, do something very special for you.

Less stress, more enjoyment; less worry, more giggling!

we're all in favor of your success.

May 14, 2014
kariin in Not About Food
9

Traditional Southern cooking - cookbooks?

I hope John Francis will see and can add to this.

There are 3 editions, the original (1951) and one in 1968 and another in 1980. All have value: your preference is what matters.

this is her preface to the 1968 version:
http://uncpress.unc.edu/browse/page/233

there are many 'newer' southern cooking books. They are not hard to find but Brown's is very good.

But my preference is for the 1951 original. There recipes and comments were gathered from women cooking in the 1920s, 30s and 40s. She compiled a varied and diverse groups of food knowledge. its a unique look into the past but also a source of basic reliable and re-produceable good cooking. Like Edna Lewis's work, this belongs in every southern cooking collectiom - to be read and absorbed.
I hope you find it and consider it.

what are your thoughts?

May 12, 2014
kariin in Home Cooking

Potato Salad - dressing question

One variation is a more french-influenced: red potato and green beans - maybe shallots. Slice the potato when still ward and dress with olive oil, w/white wine and white wine vinegar, salt and lots of cracked black pepper. toss w/ steamed green beans and shallots. If needed thin w/a little more wine and olive oil. This really stands out on a pot luck table w/more familiar potato -mayo-egg salads.

May 11, 2014
kariin in Home Cooking
1

Potato Salad - dressing question

Yep - this is terrific, A friend brought it to a pot-luck afternoon party yesterday, first time he made it and many people had never had it before. Big hit - thanks for reminding me.

May 11, 2014
kariin in Home Cooking

Home Cooking and Marital Discord

_you_ seem like a good-hearted guy, too - what a good idea about the veggies - I'm stealing this one. I think the only change might be to change the dressing re: the direction of the rest of the meal: toss w/olive-garlic oil if the meal is heading Italian or Medit.; or sesame/peanut oil; or chili/garlic oil; I have lots of flavored oils/fats and just a very small amount changes the direction of the flavors and that means a better meal.
love this idea - thanks

May 11, 2014
kariin in Not About Food
1