Actually zero results for that query on the ole urban dictionary
That's hilarious. But I think that'd be as alien to half of America as it is to the Brits.Oh, man... this reminds me of this clip:
"Looks like a chopped up ferret."
Is that pea bacon bullshit normal in Canada? I got fooled by the term "bacon" when I was working in Windsor. That abomination is a crime against humanity.
Windsor might as well be a different country.
Peameal bacon is the same loin cut as Back bacon, but they are cured differently.
I had biscuits and gravy in central Florida Monday morning that were delightful. You can’t get good southern cooking here in NY.
I have to admit that the best biscuits and gravy I've had are my own. I won't even try restaurant versions any more 'cause I'm not prepared for that level of disappointment.
I make them here at home. Have not had the real thing since I was a kid in Florida so no idea if what I make even resembles what it should be. All I know is I like it.
Ya, it is better, used to be a mix of hard and soft, not sure if it still is. But from what I hear, still not the same. Oh, well, the fam and I happen to like the hockey pucks I make and the gravy to soften them to edibility ain't too bad either.You can't get "pastry flour"? What sort of uncivilized nation are you living in?!?
My trick for excellent biscuits is to have everything really cold. Incorporate cold butter into cold dry ingredients, then stick that bowl into the freezer for 30m or so. Add the cold liquid ingredients, mix them gently until they *barely* hold together and pat them gently about 1/2" thick and cut them, get them quickly on a tray and into the hot oven.Ya, it is better, used to be a mix of hard and soft, not sure if it still is. But from what I hear, still not the same. Oh, well, the fam and I happen to like the hockey pucks I make and the gravy to soften them to edibility ain't too bad either.
I'm with you on the cold. I have a marble sheet that I also use. It, along with dry ingredients, butter and grater go in the freezer for an hour. Wet in the fridge. So nothing gets a chance to heat up, I grate the butter into the dry bowl then fold in the wet. All of this is done with the stainless bowl sitting on the frozen marble slab. Then it gets turned out onto the floured slab and GENTLY kneaded out with my palm into a 1" thick sheet, then folded into thirds, then thirds again so now you have a cubish ball of 9 layers. Repeat the knead and fold one more time so you have ball of 54 total layers, knead out to 1" thick and cut. I never got the hang of a glass or ring, so I just cut mine into squares? with a pastry scraper and onto the sheet pan they go. Heathen that I am. They seem to come out decently flaky rising up to about 21/2 inches. I 'm happy with that.My trick for excellent biscuits is to have everything really cold. Incorporate cold butter into cold dry ingredients, then stick that bowl into the freezer for 30m or so. Add the cold liquid ingredients, mix them gently until they *barely* hold together and pat them gently about 1/2" thick and cut them, get them quickly on a tray and into the hot oven.
Of course I'm not dealing with uncivilized flour.
Those definitely don't sound like pucks. Sounds pretty damned good. I think you were just taking the piss, weren't ya?
Only if you heat it in the oven to make it crispy. Anything else, you can go straight to hell!
Guess it's off to hell with me! You don't even need the microwave. All you need is a pan and a lid (or foil). Right back to crispy on the bottom and melty on top.
Personally I just toss it into my convection toaster oven and it does it perfectly, but we were working with limited resources at the time.Guess it's off to hell with me! You don't even need the microwave. All you need is a pan and a lid (or foil). Right back to crispy on the bottom and melty on top.
I cannot argue with this.
