On Sun, 08 Jun 2008 18:29:18 +0000, Wayne Boatwright wrote:

> On Sun 08 Jun 2008 11:26:35a, ChattyCathy told us...
>
>> On Sun, 08 Jun 2008 18:09:36 +0000, Wayne Boatwright wrote:
>>
>>> On Sun 08 Jun 2008 11:00:19a, ChattyCathy told us...
>>
>>
>>>> Which reminds me, I haven't seen anybody moaning about how terrrible
>>>> Miracle Whip is lately, or anything about the best method to cook
>>>> and/or peel boiled/hard cooked eggs for at least 3 weeks - or did I
>>>> miss something? ;-)
>>>>
>>>>
>>> No, I think you're about right on the time frame. But I could start a
>>> new one if you'd like. :-)
>>
>>
>> I can see it now - a thread entitled: How to cook/peel and make Deviled
>> Eggs with Miracle Whip from "Egg recipes for for Dummies" <lol>
>>
>
> I just love that book! :-)))

Me too. My copy is 'all worn out' <grin>

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:

>
> So...how do you folks make your biscuits? I say, no baking soda!!!
>
> Christine, running from notbob.

You talking about 'biscuits' or 'cookies'?
--
Cheers
Chatty Cathy, running from Christine

Egg tastes better when it's not on your face...

On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
> wrote:

>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>
>>
>> So...how do you folks make your biscuits? I say, no baking soda!!!
>>
>> Christine, running from notbob.
>
>You talking about 'biscuits' or 'cookies'?

American biscuits...

Christine

On Sun 08 Jun 2008 11:34:35a, Christine Dabney told us...

> On Sun, 08 Jun 2008 20:26:35 +0200, ChattyCathy
> > wrote:
>
>>On Sun, 08 Jun 2008 18:09:36 +0000, Wayne Boatwright wrote:
>>
>>> On Sun 08 Jun 2008 11:00:19a, ChattyCathy told us...
>>
>>
>>>> Which reminds me, I haven't seen anybody moaning about how terrrible
>>>> Miracle Whip is lately, or anything about the best method to cook
>>>> and/or peel boiled/hard cooked eggs for at least 3 weeks - or did I
>>>> miss something? ;-)
>>>>
>>>>
>>> No, I think you're about right on the time frame. But I could start a
>>> new one if you'd like. :-)
>>
>>
>>I can see it now - a thread entitled: How to cook/peel and make Deviled
>>Eggs with Miracle Whip from "Egg recipes for for Dummies" <lol>
>
> I could start a new one, that stems from a "discussion" that notbob
> and I had in chat a few days ago. We were talking about biscuits,
> and whether or not the recipes should have baking soda in them....
>
> I said all the biscuits I had ever made, outside of Angel biscuits,
> didn't have baking soda in them. I know some recipes do, but many
> southern cooks don't use it... I went to some of my books, and found
> that Edna Lewis (in one of her books, The Gift of Southern Cooking)
> doesn't have baking soda in her biscuits, and neither does Bill
> Neal...
>
> So...how do you folks make your biscuits? I say, no baking soda!!!
>
> Christine, running from notbob.
>

I agree. We've never used baking soda in our biscuits, not even in
buttermilk biscuits.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Help a man when he's in trouble, and
he will remember you when he's in
trouble again.
-------------------------------------------

On Sun 08 Jun 2008 11:44:46a, Christine Dabney told us...

> On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
> > wrote:
>
>>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>>
>>>
>>> So...how do you folks make your biscuits? I say, no baking soda!!!
>>>
>>> Christine, running from notbob.
>>
>>You talking about 'biscuits' or 'cookies'?
>
> American biscuits...
>
> Christine
>

Almost all American biscuits call for baking powder. Some recipes for
Buttermilk Biscuits call for both baking powder and baking soda. We haved
always just used baking powder. Baking soda can sometimes leave a bitter
taste.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Help a man when he's in trouble, and
he will remember you when he's in
trouble again.
-------------------------------------------

On Sun, 08 Jun 2008 12:44:46 -0600, Christine Dabney wrote:

> On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
> > wrote:
>
>>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>>
>>>
>>> So...how do you folks make your biscuits? I say, no baking soda!!!
>>>
>>> Christine, running from notbob.
>>
>>You talking about 'biscuits' or 'cookies'?
>
> American biscuits...

Ah. As in 'savory' i.e. not sweet?

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sun, 08 Jun 2008 20:49:56 +0200, ChattyCathy
> wrote:

>On Sun, 08 Jun 2008 12:44:46 -0600, Christine Dabney wrote:
>
>> On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
>> > wrote:
>>
>>>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>>>
>>>>
>>>> So...how do you folks make your biscuits? I say, no baking soda!!!
>>>>
>>>> Christine, running from notbob.
>>>
>>>You talking about 'biscuits' or 'cookies'?
>>
>> American biscuits...
>
>Ah. As in 'savory' i.e. not sweet?

Yes.

Do a search for baking powder biscuits...

Christine

On Sun 08 Jun 2008 11:49:56a, ChattyCathy told us...

> On Sun, 08 Jun 2008 12:44:46 -0600, Christine Dabney wrote:
>
>> On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
>> > wrote:
>>
>>>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>>>
>>>>
>>>> So...how do you folks make your biscuits? I say, no baking soda!!!
>>>>
>>>> Christine, running from notbob.
>>>
>>>You talking about 'biscuits' or 'cookies'?
>>
>> American biscuits...
>
> Ah. As in 'savory' i.e. not sweet?
>

Yes. Akin to a dinner roll, but not a yeast bread. American biscuits fall
into a broad category called "quickbreads".

Here is a fairly typical recipe from Food Network, although many do not
contain any sugar at all.

Baking Powder Biscuits

Dough:
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup milk
Glaze:
1 tablespoon heavy cream
1 tablespoon melted unsalted butter

Place a rack in the center of the oven and preheat to 450 degrees F. Line a
baking sheet with two layers of parchment paper. Set aside.
In a large bowl, whisk the flour, baking powder, sugar, and salt until
evenly combined. Rub 2 tablespoons of the butter into the flour with your
fingertips, until it is completely absorbed. Work the remaining butter into
the flour until it is in even pieces about the size of a pea. Gently stir
the milk into the flour mixture with a fork to make a loose dough.

Turn the dough out onto a well-floured work surface. Pat the dough by hand
into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business
letter. (For a flakier biscuit repeat this folding a second time.) Pat the
dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch
round cutter to make 6 biscuits, and place them on the prepared baking
sheet. Press together the scraps of dough, cut 2 more biscuits, and place
them on the baking sheet.

Make a glaze by mixing the cream and melted butter together in a small
bowl. Lightly brush the tops of the biscuits with the glaze. Bake until
lightly browned, about 15 minutes. Cool on a rack for 5 minutes before
serving.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Sometimes I wake up grumpy. Other
times I let her sleep.
-------------------------------------------

On Sun, 08 Jun 2008 12:55:27 -0600, Christine Dabney wrote:

> On Sun, 08 Jun 2008 20:49:56 +0200, ChattyCathy
> > wrote:
>
>>On Sun, 08 Jun 2008 12:44:46 -0600, Christine Dabney wrote:
>>
>>> On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
>>> > wrote:
>>>
>>>>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>>>>
>>>>>
>>>>> So...how do you folks make your biscuits? I say, no baking soda!!!
>>>>>
>>>>> Christine, running from notbob.
>>>>
>>>>You talking about 'biscuits' or 'cookies'?
>>>
>>> American biscuits...
>>
>>Ah. As in 'savory' i.e. not sweet?
>
> Yes.
>
> Do a search for baking powder biscuits...

Yes M'am! Right away, M'am!

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Sun, 08 Jun 2008 18:59:47 +0000, Wayne Boatwright wrote:

> On Sun 08 Jun 2008 11:49:56a, ChattyCathy told us...
>
>> On Sun, 08 Jun 2008 12:44:46 -0600, Christine Dabney wrote:
>>
>>> On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
>>> > wrote:
>>>
>>>>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>>>>
>>>>>
>>>>> So...how do you folks make your biscuits? I say, no baking soda!!!
>>>>>
>>>>> Christine, running from notbob.
>>>>
>>>>You talking about 'biscuits' or 'cookies'?
>>>
>>> American biscuits...
>>
>> Ah. As in 'savory' i.e. not sweet?
>>
>
> Yes. Akin to a dinner roll, but not a yeast bread. American biscuits fall
> into a broad category called "quickbreads".
>
> Here is a fairly typical recipe from Food Network, although many do not
> contain any sugar at all.
>
> Baking Powder Biscuits

<snipped (a little) for space>

Thanks Wayne.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy > wrote in
:

> On Sun, 08 Jun 2008 18:59:47 +0000, Wayne Boatwright wrote:
>
>> On Sun 08 Jun 2008 11:49:56a, ChattyCathy told us...
>>
>>> On Sun, 08 Jun 2008 12:44:46 -0600, Christine Dabney wrote:
>>>
>>>> On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
>>>> > wrote:
>>>>
>>>>>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>>>>>
>>>>>>
>>>>>> So...how do you folks make your biscuits? I say, no baking
>>>>>> soda!!!
>>>>>>
>>>>>> Christine, running from notbob.
>>>>>
>>>>>You talking about 'biscuits' or 'cookies'?
>>>>
>>>> American biscuits...
>>>
>>> Ah. As in 'savory' i.e. not sweet?
>>>
>>
>> Yes. Akin to a dinner roll, but not a yeast bread. American
>> biscuits fall into a broad category called "quickbreads".
>>
>> Here is a fairly typical recipe from Food Network, although many do
>> not contain any sugar at all.
>>
>> Baking Powder Biscuits
>
> <snipped (a little) for space>
>
> Thanks Wayne.
>

Some are made with a beer base...some have cheese incorperated. I like
the cheese jobs.

--

The house of the burning beet-Alan

ChattyCathy wrote:
>
> Which reminds me, I haven't seen anybody moaning about how terrrible
> Miracle Whip is lately, or anything about the best method to cook and/or
> peel boiled/hard cooked eggs for at least 3 weeks - or did I miss
> something? ;-)
>


No. The topics seem to have morphed into hundreds of posts about "Dumb
restaurant decor" which became some kind of shorthand for smokers'
rights, and some endless diatribe about Microsoft. Oh,also four pounds
of duck livers which makes me cringe every time I read the subject line.
And Barb/Melba is trying her hardest to get things back on-topic by
posting from France about the food she's encountering.

;-)
gloria p

Christine Dabney wrote:

>
> So...how do you folks make your biscuits? I say, no baking soda!!!
>
> Christine, running from notbob.

Rolled biscuits or drop biscuits? (And remember that in much of the
world, "biscuit" is what we in the U.S. refer to as "cookie".)

gloria p

On Sun, 08 Jun 2008 14:20:02 -0600, Gloria P >
wrote:

>Christine Dabney wrote:
>
>>
>> So...how do you folks make your biscuits? I say, no baking soda!!!
>>
>> Christine, running from notbob.
>
>Rolled biscuits or drop biscuits? (And remember that in much of the
>world, "biscuit" is what we in the U.S. refer to as "cookie".)
>
>gloria p

Yes, I know about the biscuits vs cookies thing. Which is why I
cleared it up for Cathy.

Either one, as far as rolled or dropped. My mother used to do
both.... As far as I can remember, when she made dropped biscuits, she
just added a bit more milk... But the recipe was the same. And I
never remember using baking soda..

Christine

On Sun 08 Jun 2008 12:16:18p, hahabogus told us...

> ChattyCathy > wrote in
> :
>
>> On Sun, 08 Jun 2008 18:59:47 +0000, Wayne Boatwright wrote:
>>
>>> On Sun 08 Jun 2008 11:49:56a, ChattyCathy told us...
>>>
>>>> On Sun, 08 Jun 2008 12:44:46 -0600, Christine Dabney wrote:
>>>>
>>>>> On Sun, 08 Jun 2008 20:44:11 +0200, ChattyCathy
>>>>> > wrote:
>>>>>
>>>>>>On Sun, 08 Jun 2008 12:34:35 -0600, Christine Dabney wrote:
>>>>>>
>>>>>>>
>>>>>>> So...how do you folks make your biscuits? I say, no baking
>>>>>>> soda!!!
>>>>>>>
>>>>>>> Christine, running from notbob.
>>>>>>
>>>>>>You talking about 'biscuits' or 'cookies'?
>>>>>
>>>>> American biscuits...
>>>>
>>>> Ah. As in 'savory' i.e. not sweet?
>>>>
>>>
>>> Yes. Akin to a dinner roll, but not a yeast bread. American
>>> biscuits fall into a broad category called "quickbreads".
>>>
>>> Here is a fairly typical recipe from Food Network, although many do
>>> not contain any sugar at all.
>>>
>>> Baking Powder Biscuits
>>
>> <snipped (a little) for space>
>>
>> Thanks Wayne.
>>
>
> Some are made with a beer base...some have cheese incorperated. I like
> the cheese jobs.
>

True, but the good old-fashioned American biscuit usually has neither beer
or cheese.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If in doubt, don't.
-------------------------------------------

Christine Dabney wrote:

>
> Either one, as far as rolled or dropped. My mother used to do
> both.... As far as I can remember, when she made dropped biscuits, she
> just added a bit more milk... But the recipe was the same. And I
> never remember using baking soda..
>


I agree with whoever said that baking soda is used when
the biscuits contain buttermilk (or any other acidic
ingredient, for that matter.)

gloria p

On Jun 8, 12:00 pm, Janet Baraclough >
wrote:
> The message >
> from sf <.> contains these words:
> >
> > All you need to do is read up thread to figure out she was not
> > churlish and had made it abundantly clear (politely) why she was
> > shipping the cast iron to her mom's.
>
> You're the one who hasn't read the thread and jumped in half way.

Heh. Says the person who claimed she didn't read the thread and
didn't know from up to excuse herself from jumping to conclusions.
>
> > >>> from "jmcquown" > contains these words:
>
> (no mention of moving there)
>
She's *not* moving. You're still behind... and you have the text
right under your nose.
>
>
> > >>> Have you considered that some older people may find cast iron too
> > >>> heavy to handle safely? If she has any degree of arthritis or
> > >>> osteoporosis, her wrists may not be a strong as they used to be.
>
> > >>> Janet
>
> > >> Considering I was planning to buy it for *myself* to use while I'm
> > >> there for gawd knows how many months, what difference does it make
> > >> if she can lift it?

Wayne Boatwright > wrote in
6.120:

>>
>> Some are made with a beer base...some have cheese incorperated. I
>> like the cheese jobs.
>>
>
> True, but the good old-fashioned American biscuit usually has neither
> beer or cheese.
>
>

Well I ain't a good olde-fashion American....I'm Canadian so I'll beer and
cheesify buiscut ifin I want to....The beaver told me to say that.

--

The house of the burning beet-Alan

On Sun 08 Jun 2008 10:30:02p, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>>>
>>> Some are made with a beer base...some have cheese incorperated. I
>>> like the cheese jobs.
>>>
>>
>> True, but the good old-fashioned American biscuit usually has neither
>> beer or cheese.
>>
>>
>
> Well I ain't a good olde-fashion American....I'm Canadian so I'll beer
and
> cheesify buiscut ifin I want to....The beaver told me to say that.
>

You can do anything you want, Alan. :-) I really like cheese biscuits.
I'm not overly fond of beer biscuits or beer bread, although I really to
like the flavor of beer in many things.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
As of next week, passwords will be
entered in Morse code.
-------------------------------------------

On Mon, 09 Jun 2008 05:30:02 GMT, hahabogus > wrote:

>Wayne Boatwright > wrote in
86.120:
>
>>>
>>> Some are made with a beer base...some have cheese incorperated. I
>>> like the cheese jobs.
>>>
>>
>> True, but the good old-fashioned American biscuit usually has neither
>> beer or cheese.
>>
>>
>
>Well I ain't a good olde-fashion American....I'm Canadian so I'll beer and
>cheesify buiscut ifin I want to....The beaver told me to say that.

I like your ideas, Alan. Got a recipe for those beer biscuits? I've
made beer bread, but never beer biscuits.

--
See return address to reply by email
remove the smile first

sf <.> wrote in news
> On Mon, 09 Jun 2008 05:30:02 GMT, hahabogus > wrote:
>
>>Wayne Boatwright > wrote in
. 186.120:
>>
>>>>
>>>> Some are made with a beer base...some have cheese incorperated. I
>>>> like the cheese jobs.
>>>>
>>>
>>> True, but the good old-fashioned American biscuit usually has
>>> neither beer or cheese.
>>>
>>>
>>
>>Well I ain't a good olde-fashion American....I'm Canadian so I'll beer
>>and cheesify buiscut ifin I want to....The beaver told me to say that.
>
> I like your ideas, Alan. Got a recipe for those beer biscuits? I've
> made beer bread, but never beer biscuits.
>

Get a copycat recipe for red lobster cheese biscuts ...replace water with
flat beer.

--

The house of the burning beet-Alan

Gloria P > wrote in news:sZudnYy-
:

> ChattyCathy wrote:
>>
>> Which reminds me, I haven't seen anybody moaning about how terrrible
>> Miracle Whip is lately, or anything about the best method to cook
and/or
>> peel boiled/hard cooked eggs for at least 3 weeks - or did I miss
>> something? ;-)
>>
>
>
> No. The topics seem to have morphed into hundreds of posts about "Dumb
> restaurant decor" which became some kind of shorthand for smokers'
> rights, and some endless diatribe about Microsoft. Oh,also four pounds
> of duck livers which makes me cringe every time I read the subject
line.
> And Barb/Melba is trying her hardest to get things back on-topic by
> posting from France about the food she's encountering.
>
> ;-)
> gloria p
>

I like miracle whip and I steam my eggs to hard boil them...I find they
peel better that way.

--

The house of the burning beet-Alan

On Mon, 09 Jun 2008 05:51:14 GMT, hahabogus > wrote:

>sf <.> wrote in news >
>> On Mon, 09 Jun 2008 05:30:02 GMT, hahabogus > wrote:
>>>
>>>Well I ain't a good olde-fashion American....I'm Canadian so I'll beer
>>>and cheesify buiscut ifin I want to....The beaver told me to say that.
>>
>> I like your ideas, Alan. Got a recipe for those beer biscuits? I've
>> made beer bread, but never beer biscuits.
>>
>
>Get a copycat recipe for red lobster cheese biscuts ...replace water with
>flat beer.

Roger Wilco, TY. Have you ever tried making them without the added
cheese. It always amazes me how much beer bread tastes like cheese,
not beer.

--
See return address to reply by email
remove the smile first

sf <.> wrote in :

> On Mon, 09 Jun 2008 05:51:14 GMT, hahabogus > wrote:
>
>>sf <.> wrote in news >>
>>> On Mon, 09 Jun 2008 05:30:02 GMT, hahabogus >
>>> wrote:
>>>>
>>>>Well I ain't a good olde-fashion American....I'm Canadian so I'll
>>>>beer and cheesify buiscut ifin I want to....The beaver told me to
>>>>say that.
>>>
>>> I like your ideas, Alan. Got a recipe for those beer biscuits?
>>> I've made beer bread, but never beer biscuits.
>>>
>>
>>Get a copycat recipe for red lobster cheese biscuts ...replace water
>>with flat beer.
>
> Roger Wilco, TY. Have you ever tried making them without the added
> cheese. It always amazes me how much beer bread tastes like cheese,
> not beer.
>

several years ago. While the big game on campus was homemade gifts. I
recieved several beer bottles with the dry ingredients for beer bread.
The instructions on the lable gave making and baking instructions. Plus a
mess of optional qualifiers.

--

The house of the burning beet-Alan

On Sun, 8 Jun 2008 13:48:42 +0100, Janet Baraclough
> wrote:

>The message >
>from sf <.> contains these words:
>
>> It only means whoever missed the point hasn't been paying attention to
>> Jill's posts.
>
>> Her dad died - she spent a lot of time with her mother before and
>> after that event. She went home for a couple of months and now she's
>> going back to her mom's for an unspecified amount of time.
>
>> It's not very hard to comprehend if you've been following the updates.
>> I spend more time in rfc than you do, so it wasn't a big jump for me.
>
> Holy cow, I missed a few installments . I'd better start reading every
>single rfc post and keep a my card index updated. I wouldn't like to
>inadvertently offend anyone by missing a beat of their internationally
>fascinating life. I hold up my hands in shame and confess, it's going to
>take me a lot of study time to catch up on you all. So, if you could all
>just send me a brief resume of your lifestory and details of all your
>medication, sexpartners, bra size, pets names, home decor and star signs
>etc, I'd be eternally grateful for ever.
>
> Janet.
>
> PS. If your pet has a name like Keyron, please don't forget to
>mention gender and species.

<snort>

your pal,
blake

On Sun, 08 Jun 2008 18:48:24 +0200, ChattyCathy
> wrote:

>>> > So, if you
>>> >could all just send me a brief resume of your lifestory and details of
>>> >all your medication, sexpartners, bra size, pets names, home decor and
>>> >star signs etc, I'd be eternally grateful for ever.
>>> >
>>> > Janet.
>>> >
>>> > PS. If your pet has a name like Keyron, please don't forget to
>>> >mention gender and species.
>
>
>Sure. You want the long version or the short version? ;-)
>

you can just send me the incriminating pictures.

your pal,
blake

On Sun, 08 Jun 2008 20:00:19 +0200, ChattyCathy
> wrote:
>
>Which reminds me, I haven't seen anybody moaning about how terrrible
>Miracle Whip is lately, or anything about the best method to cook and/or
>peel boiled/hard cooked eggs for at least 3 weeks - or did I miss
>something? ;-)

yes. you missed the fact that we have determined that peeling the
eggs submerged in a bowl of miracle whip works no better than
conventional methods.

your pal,
blake

On Sun, 08 Jun 2008 20:26:35 +0200, ChattyCathy
> wrote:

>On Sun, 08 Jun 2008 18:09:36 +0000, Wayne Boatwright wrote:
>
>> On Sun 08 Jun 2008 11:00:19a, ChattyCathy told us...
>
>
>>> Which reminds me, I haven't seen anybody moaning about how terrrible
>>> Miracle Whip is lately, or anything about the best method to cook
>>> and/or peel boiled/hard cooked eggs for at least 3 weeks - or did I
>>> miss something? ;-)
>>>
>>>
>> No, I think you're about right on the time frame. But I could start a
>> new one if you'd like. :-)
>
>
>I can see it now - a thread entitled: How to cook/peel and make Deviled
>Eggs with Miracle Whip from "Egg recipes for for Dummies" <lol>

i'm waiting for 'idiocy for dummies.' has to be a million-seller.

your pal,
blake

hahabogus > wrote in
:

> sf <.> wrote in :
>
>> On Mon, 09 Jun 2008 05:51:14 GMT, hahabogus >
>> wrote:
>>
>>>sf <.> wrote in news >>>
>>>> On Mon, 09 Jun 2008 05:30:02 GMT, hahabogus >
>>>> wrote:
>>>>>
>>>>>Well I ain't a good olde-fashion American....I'm Canadian so I'll
>>>>>beer and cheesify buiscut ifin I want to....The beaver told me to
>>>>>say that.
>>>>
>>>> I like your ideas, Alan. Got a recipe for those beer biscuits?
>>>> I've made beer bread, but never beer biscuits.
>>>>
>>>
>>>Get a copycat recipe for red lobster cheese biscuts ...replace water
>>>with flat beer.
>>
>> Roger Wilco, TY. Have you ever tried making them without the added
>> cheese. It always amazes me how much beer bread tastes like cheese,
>> not beer.
>>
>
> several years ago. While the big game on campus was homemade gifts. I
> recieved several beer bottles with the dry ingredients for beer bread.
> The instructions on the lable gave making and baking instructions.
> Plus a mess of optional qualifiers.
>

Sorry I was attacked by a cat and pressed send now in error and surprise.

The qualifiers were things such as shredded cheese, jalapeno, bacon
etc... So I made it using the cheese and jalapeno optional add-ons. Which
turned out really tasty. I didn't used much jalepeno as I didn't want it
to over power.


By now you're asking what this has to do with biscuts...I liked the bread
so much I followed a copycat red lobster recipe for cheese biscuts and
replace the water for flat beer, The recipe is/was on the back of Bisquit
<sp> that boxed biscuit, pancake, baking mix. I found most any combo
biscuit, pancake, baking boxed mix works about the same. Excepting I
didn't add just plain old cheddar, I added a blend of sharp cheddar,
asegio <sp> and parm cheeses. With or without a bit of mince jalapeno
these work out great.



--

The house of the burning beet-Alan

On Mon, 09 Jun 2008 14:40:53 +0000, blake murphy wrote:

> On Sun, 08 Jun 2008 20:00:19 +0200, ChattyCathy
> > wrote:
>>
>>Which reminds me, I haven't seen anybody moaning about how terrrible
>>Miracle Whip is lately, or anything about the best method to cook and/or
>>peel boiled/hard cooked eggs for at least 3 weeks - or did I miss
>>something? ;-)
>
> yes. you missed the fact that we have determined that peeling the
> eggs submerged in a bowl of miracle whip works no better than
> conventional methods.
>
> your pal,
> blake

<snork>

--
Cheers
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Egg tastes better when it's not on your face...

On Sun, 8 Jun 2008 13:33:09 -0400, "Edwin Pawlowski" >
wrote:

>
>"ChattyCathy" > wrote in message
>> Joking aside, some of the regulars that have been here for decades tend to
>> forget that not everybody knows 'what's going on'. I've been here for
>> about 4 years (which still makes me a newbie, according to some) and I
>> also miss out on some of the "personal" stuff.
>
>I, and I'm sure others, certainly don't read every post every day. Just not
>a practical thing to do if you have any other sort of life. Some days I
>read more than others, some days I skip everything.

There's times I don't read for days. Sometimes even weeks when I'm
out of town. Then I scan through and look for the food posts that
have stayed on topic, and delete the rest. I don't always have time
for the OT drama that goes on here. It can be amusing if I've got the
time to read as there's some good writers here, but not everyday.

Lou

Janet Baraclough wrote:
> The message >
> from hahabogus > contains these words:
>
>> Sorry I was attacked by a cat and pressed send now in error and surprise.
>
> That's okay. I've known for a long time that this is really a cat
> newsgroup, they just use us as typing slaves. Sheldon was the giveaway.
>
> Janet

The character Samantha pronounced in one episode of "Sex in the City"
that "Candles are the new sad thing in the 90's like cats were the sad
thing for single girls in the 80's."

Can't it just be a food group. Human, preferably??

On Mon 09 Jun 2008 12:14:32p, Goomba told us...

> Janet Baraclough wrote:
>> The message >
>> from hahabogus > contains these words:
>>
>>> Sorry I was attacked by a cat and pressed send now in error and
surprise.
>>
>> That's okay. I've known for a long time that this is really a cat
>> newsgroup, they just use us as typing slaves. Sheldon was the giveaway.
>>
>> Janet
>
> The character Samantha pronounced in one episode of "Sex in the City"
> that "Candles are the new sad thing in the 90's like cats were the sad
> thing for single girls in the 80's."
>
> Can't it just be a food group. Human, preferably??
>

LOL! You should know better by now, Goomba. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/09(IX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Butterflies are not insects. They are
self-propelled flowers.
-------------------------------------------

hahabogus wrote:
>
> sf <.> wrote in news >
> > On Mon, 09 Jun 2008 05:30:02 GMT, hahabogus > wrote:
> >
> >>Wayne Boatwright > wrote in
> . 186.120:
> >>
> >>>>
> >>>> Some are made with a beer base...some have cheese incorperated. I
> >>>> like the cheese jobs.
> >>>>
> >>>
> >>> True, but the good old-fashioned American biscuit usually has
> >>> neither beer or cheese.
> >>>
> >>>
> >>
> >>Well I ain't a good olde-fashion American....I'm Canadian so I'll beer
> >>and cheesify buiscut ifin I want to....The beaver told me to say that.
> >
> > I like your ideas, Alan. Got a recipe for those beer biscuits? I've
> > made beer bread, but never beer biscuits.
> >
>
> Get a copycat recipe for red lobster cheese biscuts ...replace water with
> flat beer.
>
> --


Dark or light or does it matter anyway?

Arri London > wrote in :

> Dark or light or does it matter anyway?
>

Doesn't really matter,,,well if you prefer dark then use dark.

--

The house of the burning beet-Alan

On Mon, 9 Jun 2008 14:51:48 +0100, Janet Baraclough
> wrote:

>The message
>
>from sf > contains these words:
>
>> On Jun 8, 12:00 pm, Janet Baraclough >
>> wrote:
>> > The message >
>> > from sf <.> contains these words:
>> > >
>> > > All you need to do is read up thread to figure out she was not
>> > > churlish and had made it abundantly clear (politely) why she was
>> > > shipping the cast iron to her mom's.
>> >
>> > You're the one who hasn't read the thread and jumped in half way.
>
>> Heh. Says the person who claimed she didn't read the thread and
>> didn't know from up to excuse herself from jumping to conclusions.
>
> Your mistake; I haven't claimed I didn't read this thread. Looks
>like you don't understand the term "thread".
>
Why do you ask?

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On Mon, 09 Jun 2008 14:58:48 GMT, hahabogus > wrote:

>By now you're asking what this has to do with biscuts...I liked the bread
>so much I followed a copycat red lobster recipe for cheese biscuts and
>replace the water for flat beer, The recipe is/was on the back of Bisquit
><sp> that boxed biscuit, pancake, baking mix. I found most any combo
>biscuit, pancake, baking boxed mix works about the same. Excepting I
>didn't add just plain old cheddar, I added a blend of sharp cheddar,
>asegio <sp> and parm cheeses. With or without a bit of mince jalapeno
>these work out great.

So, you're saying use bisquick and add beer instead of water/milk for
a recipe on the box? I thought using self rising flour was as easy as
it gets but now you're saying it's easier?!?!

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On Mon, 09 Jun 2008 17:20:08 -0600, Arri London >
wrote:

>Dark or light or does it matter anyway?

Heh, the cheaper the better. The one in the green stubby bottle that
someone told me once he called "Green Death" is great for beer bread.

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On Mon 09 Jun 2008 11:38:29p, sf told us...

> On Mon, 09 Jun 2008 14:58:48 GMT, hahabogus > wrote:
>
>>By now you're asking what this has to do with biscuts...I liked the bread
>>so much I followed a copycat red lobster recipe for cheese biscuts and
>>replace the water for flat beer, The recipe is/was on the back of Bisquit
>><sp> that boxed biscuit, pancake, baking mix. I found most any combo
>>biscuit, pancake, baking boxed mix works about the same. Excepting I
>>didn't add just plain old cheddar, I added a blend of sharp cheddar,
>>asegio <sp> and parm cheeses. With or without a bit of mince jalapeno
>>these work out great.
>
> So, you're saying use bisquick and add beer instead of water/milk for
> a recipe on the box? I thought using self rising flour was as easy as
> it gets but now you're saying it's easier?!?!

For that type of biscuit, Bisquick works perfectly. Another thing you can
do with Bisquick is substitute heavy cream for the liquid in the recipe on
the box. I find I usually have to add just a tad more because cream is
thicker. You'll never have a more tender biscuit, and never believe they
came from a box mix. These also lend themselves to baking somewhat in
advance and reheating, as they do not dry out. BTW, this would be for a
rolled biscuit, not a dropped biscuit, although I have a habit of simply
patting the dough out by hand instead of rolling, before cutting the
biscuits.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/10(X)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It's okay to do the right thing, as
long as you don't get caught.
-------------------------------------------

On Tue, 10 Jun 2008 11:51:04 GMT, Wayne Boatwright
> wrote:

>On Mon 09 Jun 2008 11:38:29p, sf told us...
>
>> On Mon, 09 Jun 2008 14:58:48 GMT, hahabogus > wrote:
>>
>>>By now you're asking what this has to do with biscuts...I liked the bread
>>>so much I followed a copycat red lobster recipe for cheese biscuts and
>>>replace the water for flat beer, The recipe is/was on the back of Bisquit
>>><sp> that boxed biscuit, pancake, baking mix. I found most any combo
>>>biscuit, pancake, baking boxed mix works about the same. Excepting I
>>>didn't add just plain old cheddar, I added a blend of sharp cheddar,
>>>asegio <sp> and parm cheeses. With or without a bit of mince jalapeno
>>>these work out great.
>>
>> So, you're saying use bisquick and add beer instead of water/milk for
>> a recipe on the box? I thought using self rising flour was as easy as
>> it gets but now you're saying it's easier?!?!
>
>For that type of biscuit, Bisquick works perfectly. Another thing you can
>do with Bisquick is substitute heavy cream for the liquid in the recipe on
>the box. I find I usually have to add just a tad more because cream is
>thicker. You'll never have a more tender biscuit, and never believe they
>came from a box mix. These also lend themselves to baking somewhat in
>advance and reheating, as they do not dry out. BTW, this would be for a
>rolled biscuit, not a dropped biscuit, although I have a habit of simply
>patting the dough out by hand instead of rolling, before cutting the
>biscuits.

Will wonders ever cease? I absolutely love cream biscuits, but have
only made them "from scratch". Gonna put Bisquick on the shopping
list!

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