Foodies BS Thread.

I'm making some reuben egg rolls with mine. Irish-Asian fusion.

 

Great idea.

 

Irish pub we go to trivia at (at 9 though so it's not a weekly thing anymore now that we old) does an Irish quesadilla. It used to be a 9/10, got it last week it was a solid 7 still but lost its edge.

But everything else there is still solid.

 

Corn beef and cabbage eaten with flour tortillas is a breakfast staple in parts of Latin America

 

Rye tortillas and mustard

 

Reuben is my favourite sandwich

 

WinDixie has the pre-brined corned beefs on sale 50% off.

I'll end up with about 10lbs in the canner.

 

So this Canadian tried to make the US staple, biscuits and gravy. Medium ground pork well seasoned (lots of sage, black pepper a touch of Spanish smoked paprika, garlic powder) to make a flavorful farce but didn't yield much fat while browning so I added oil and butter, dusted in the flour then added milk regularly so that the cooked out bechamel had the desired consistency.

A batch of biscuits.

It was .... Ok. I don't understand the passion folks have for it but I suppose it is comfort food for many.

I just kept thinking that if I were to add a bunch of Gruyère cheese to this I could have a really nice mac and cheese.

 

Lasagna

 

Gravy must be made separately. McCormick's gravy mix is fine.

Smoked paprika and garlic would make me tilt my head a little. A package of tennessee farms sausage works fine by itself. Definitely no oil or butter.

Biscuits are 88% of this dish. Making them from scratch only takes a second. Use real lard.

 

You need to go to Las Vegas and let loose. Wake up not really knowing where your at, wander downstairs and have a plate of B&G at the casino to bring you back. That's the recipe for B&G. And whatever you said in that last sentence, don't ever do that again. #Merica

 

Las Vegas casinos do not have real biscuits and gravy.

 

No package gravy and pre mix sausage for me.

Highly seasoned ground meat for sausage or terrine is called a farce. I wonder what is in your premade sausage? I had a feeling my pork didn't have a high enough fat content to tender enough for a roux. Sausage is usually 35% fat or more. Hence the need for oil and butter. Bacon fat would have been awesome but don't currently have any stored. The duck fat I keep would have been weird.

Fat mixed with flour is a roux.

Milk thickened with a roux is bechamel.

Bechamel is the base for mac and cheese.

Biscuits were from scratch and fresh from the oven.

 

Or as a friend of mine, looking and feeling his best on a Sunday morning walks up to the counter at Mc Donald's to be greeted by the fresh faced young girl with an extra chipper sing song voice, "good morning sir, can I help you?" My buddy replied in a slow painful monotone,"the only reason I eat at Mc Donald's is because I hate the dry heaves."

 

Gravy for b&g: Jimmy Dean sausage. Brown it, break it down. Add milk, cook. Add flour and seasoning, stir. Wait. Put top of grandma's skillet on and simmer for a couple minutes. It's all about the cooking vessel.

 

oh you just had to post this didn't you ...

 

Biscuits and Gravy is a southern staple, my grandma (from Kentucky) taught me to make it growing up. I have found that nowadays that many commercial breakfast sausages don't contain a lot of fat so it doesn't render out like you want. If I can make my own I prefer that if not I try to buy it from a good butcher. Worst case I use the commercial stuff from either Tennessee Pride or Jimmy Dean which I usually have to use some extra grease from. I prefer the spicy stuff to add some extra heat but my family doesn't so I end up using standard breakfast sausage. Once it's rendered down I actually leave the sausage in the pan and coat it all with flour, cook it down for 2-3 minutes and then start adding in whole milk to it. Lots of good pepper and some salt to round out the dish.

 

Life's too short. Just use the mix.... It's the same thing and consistent.

 

Works but is not the same

 

In the south it is. Unless you're momma is Paula dean.

I like making mayo from scratch too, but a jar of Duke's is just as good .