Monch's Profile
General question - Kansas City, MO
I"m sorry to have wasted the board's time.
The brakes have been put on this trip.
I'll remember to check, here, when it's rescheduled.
General question - Kansas City, MO
My wife and I are contemplating a brief visit, over Memorial Day weekend, to Kansas City.
Saturday and Monday will be travel days. We are driving from Madison, Wisconsin.
Will we have any problems finding open restaurants on Sunday?
We did not ask ourselves this question, on a recent trip to Memphis, and were caught unawares over the number of establishments that did not serve on Sunday.
Any thoughts, insights or recommendations (accommodations and/or dining options) will be deeply appreciated.
Thanks, in advance.
Question from a novice sausage maker
Fat is flavor.
Fat is our friend.
Brian Polcyn..Co-Author of "Charcuterie".
Sure wish I'd had his advice before I made MY first bratwursts and served them to my future in-laws.
THOSE experiments were basically "sawdust in a tube".
New Orleans in August (seeking advice)
Or if you wear 42 regular, and have time to alter...I'll sell you mine! white linen.
Ordered....aggressively...and the damn thing delivered too small!
It had NOTHING to do with too many trips to NOLA and an expanding waistline.
New Orleans in August (seeking advice)
Good idea, but I'll warn you.
MORE than half the fun of Meyer is the experience!
Stay cool!
New Orleans in August (seeking advice)
Spot on, about Meyer.
A wonderful straw Stetson Panama was one of my take-aways, last trip!
New Orleans in August (seeking advice)
I like your description, HH.
My dear wife refers to these treks as "Bataan Death Marches".
But on the upside we found a nice little taquiria, on Magazine, while walking from Audubon Park BACK towards the CBD.
Mind you I did NOT say we made it all the way to the CBD. Our second oasis was Creole Creamery and we marched straight to the streetcar stop, from there.
WICKED HOT!
Anyone try the BarConic glasses from barsupplies.com?
We have a bunch (BIG New Orleans party every year) from www.barsupplywarehouse.com
They are bar quality and not high quality...but they stand up to wear and tear like bar quality.
We've also begun replacing broken glass hurricanes with plastic, from the same source...but that's another story.
The Perfect Biscuit - what are your secrets to make it happen?
I'm sorry...have we met?
I don't seem to remember you.
Please pass the biscuits.
The Perfect Biscuit - what are your secrets to make it happen?
Just got the Rumford at "Whole Paycheck"...
Now to the bad-news....the White Lily Self-Rising has aluminum.
Screw it. I'll use Rumford in everything else and use the WLSR for biscuits.
WLSR will be the bullet in my "Alzheimer's Roulette" pistol!
Visiting The Villages, FL and looking for good restaurants
Pretty accurate, John.
My parents LOVE the place, but are not Hounds.
My wife and I intend to retire to New Orleans...the other end of the nation's culinary spectrum.
I have been putting off my Villages visit for three winters...due in no small part to the dearth of chowishness.
I'll have to knuckle under, eventually, and grab me some Changs....YUM!
driving from chicago to new orleans---to eat southern ill, northern ms?
Oooo...+1 for B&C. Do the Laura Plantation tour if you have the time, also.
The Perfect Biscuit - what are your secrets to make it happen?
Whoa....Paul...You have your props, did not mean to mess with you....sorry!
The Fresh Loaf is a great resource and I feel, as a bread baker, incredibly inferior every time I poke around there. I should take it off my Favorites bar!
The Perfect Biscuit - what are your secrets to make it happen?
Thanks!
With my genetics, I'd rather change my baking powder than increase the probability that I'll soon be hiding my OWN Easter eggs.
The Perfect Biscuit - what are your secrets to make it happen?
Found a nice little bit on baking powder at: http://www.thefreshloaf.com/node/12997/baking-powder
What is the word on Clabber Girl....those look like some NICE biscuits.
Mexican and New Mexican in Madison, Wi
Gotta give a +1 for the description of Tubbs.
I cannot remember the last time I had a good experience at a Food Fight establishment.
Our last time at Monty's was our LAST time...they even have done in Avenue Bar...in our humble opinions.
Visiting The Villages, FL and looking for good restaurants
I'll be watching the replies, intently.
I put out a similar call, last year and got nothing.
My folks love the place, but I''ve not visited...would like some Chowish experiences....if possible.
Here's to hoping.
BBQ sauce recipe needed for pulled pork UK
Sorry, PF...should have vetted the recipe before sending.
Yes, normal tomato ketchup!
You got a nice update regarding the sauce and the cola...I agree.
As to the size, I found the following. As you see, we are talking a large batch...I actually DOUBLE the recipe and pressure-can the results. It comes from a chicken recipe, but when I offer it with my pulled pork, my guests rave, also.
"A No. 10 can, of which there is technically no such thing, holds 115 ounces of catsup, or a little more than 7 pounds, or just under 11-1/2 cups, or approximately 183 tablespoons."
BBQ sauce recipe needed for pulled pork UK
I make this recipe: http://www.foodnetwork.com/recipes/emeril-live/chicken-with-jesses-lip-smacking-sauce-recipe/index.html
I doubt that you'll finde the Pickapeppa sauce. But FYI, that sauce is NOT very hot. So tweak the recipe accordingly, if you try this.
What cut of beef should I buy to grind at home for burgers?
America's Test Kitchen just did this one...they used 100% "flap meat".
I am going to be on the lookout, to try it.
The Perfect Biscuit - what are your secrets to make it happen?
Thanks!
I'm pretty proud to say that I've, with the help of all here, taken "make a better biscuit" off my profile's "wish list"....now to those pesky pie crusts.
The only advice I have, about "making SR flour", is to understand volume measurement of different salts - table vs kosher vs sea....very different.
I, for one, multiply by 1.5 to get from a recipe's "salt" measurement when using kosher.
Yes, my order was for WL SR flour.
I don't have it at hand, but the Dupree book "Southern Biscuits" does a nice job of talking about various flour combinations to get to a good biscuit.
who goes to new orleans 5 months pregnant.
The Green Goddess makes a dynamite Bloody! They roast off tomatos and puree the whole thing, to make their "juice".
Very chunky...very delicious.
Biscuit heresy?
Yeah, Will...I have embarrassed myself continuing to breathe life into this zombie.
One of my "I wish" statements, on my profile, has always been "make a better biscuit"...so I've been pretty rabid about this. Apologies.
Now my "I wish" is down to "better pie crust".....
Biscuit heresy?
Again, pandering to my own thread, and apologies for that.
Finally have ordered, and received, White Lily self rising and the results are superior. Since I'm now down to a quick three ingredients, I don't see the need for the pre-making and freezing of the dry ingredients.
I regret that its been almost ten months wasted, for lack of the White Lily.
Now, what to do with eight pounds of 50/50 cake to AP?
The Perfect Biscuit - what are your secrets to make it happen?
Thanks.
I doubled the recipe and got exactly twelve biscuits. Had to roll out the scraps to get the last five, but I by-God got the twelve I was promised.
I HAVE to remember to religiously flour the cutter and NOT twist the damn thing! I just tossed them on commercial grade half sheet cookie sheets lined with Silpats. I also use an oversized Silpat as my bench. Gotta remember to keep that bad-boy well floured.
Cut the frozen...yup, I keep my Crisco sticks in the freezer..Crisco into the flour. Hit the mixture with 1 1/3 cup of buttermilk, quickly mixed with spoonula. It needed more milk, so hit it with probably another 1/4 cup....eyeballed that.
Then quickly onto the floured Silpat. Dust the old hands well, with AP flour and hit the ball with a bit, also. Just hand-patted out to probably 1/2 to 3/4 inch thick and started cutting.
Ten minutes at 500 and viola. Should have spread the racks, vertically, more though. The bottom pan was too close to the rack above....those were the scrap-made biscuits and I did NOT photograph them.
A little butter, and my tastebuds were humming!
Honestly, I was NOT expecting the significant difference...hoping...but was skeptical. I should not have been...and should have been buying White Lily from the beginning!
Let's keep these traditions alive, folks!
The Perfect Biscuit - what are your secrets to make it happen?
OK, gang.
Made my first batch, with White Lily, and I have to say I'm a believer. These are the best, lighest, most tender biscuits I've ever turned out. Made them just as per the recipe on the bag and didn't alter my handling techniques one bit.
There will be White Lily in the house from now on!
The Perfect Biscuit - what are your secrets to make it happen?
20 pounds of White Lily Self-Rising flour sitting on the desk.
Just delivered to Madison, Wisconsin!
It is bicuit time tomorrow morning!!!!
