Nope, not knocking Amerkin cuisine BG- I happen to like a lot of it. Those biscuits n gravy do make me laugh though. :) You enjoy 'em with your white gravy, I'll enjoy 'em with double clotted cream & jam.
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Nope, not knocking Amerkin cuisine BG- I happen to like a lot of it. Those biscuits n gravy do make me laugh though. :) You enjoy 'em with your white gravy, I'll enjoy 'em with double clotted cream & jam.
And me , well before Woolloomoolloo was gentrified.Quote:
Originally Posted by sabang
Another subject, I notice Makro are selling frozen Thai trout now, I know you boyz think I am talking about some old Pattaya trout but these are the real things, smoked trout :)
Now you talking about scones..Quote:
Originally Posted by sabang
Damn one year the dam was real high and had covered some land that had been above water for a couple of year drought and the weeds and shit grew and then when the water covered it and it was warm in the shallows and the rainbo trout got fat and huge, and tasted like mud and algie, 16 inches of muddy tasting beauty.Quote:
Originally Posted by peterpan
Did you buy any Peter?
I just moved your mutton around as I got offered a deal on some meat and couldn't refuse so had to rearange the freezer again as I also had her throw in 2 more salmon. Don't know if I gonna like it or not tho, grass belly Aust, but ribeye prime supposedly.
and just did 1.5 k of summer sausage and 1.5 K of salami, and it is ferminting now.
OK maybe this is something here,,
SFS has fresh rainbo trout
From Royal Project==here now..
and their smoked salmon which I tried and don't care for is 660 baht to 750 baht a kilo.
I was thinking I might ask 500 if someone just had to have some, but if theirs is worth 750 mine should be worth a grand.,, but really if someone would like some and thwey live south of me I can get some dry ice here now at Swansons ice cream for 30 a kilo and I can look for some small styrofoam boxes and I could get it on a bus and it only be a couple hours and really need no cooling in that time cause it is cured an will not spoil for a couple months under cooling and last for days out of the fridge, I know the bus from K K to CM leaves lom sak at 2330 but dont know what time it goes back thru Lom Sak to Udon or K K.
If we could get the logistics figured I could ship very easily but I don't know the bus sched.
Why should I? I've lived in NY, Princeton and SF.Quote:
Originally Posted by blackgang
I honestly don't care if you've got an abiding affection for this biscuit n gravy stuff, people from all over the world grow up with an abiding affection for some stuff that was cheap local food when they were growing up.
But you said this biscuit gravy stuff is everywhere stateside, so I have an observation. I stayed and was billeted at the Merrill's corporate campus in Plainsboro NJ, just on the edge of Princeton for around three months. Now, these were upmarket barracks- well upmarket. Alaskan king crab legs, you name it. Plenty of real nice stuff. Choice of two restaurants- a big buffet place, and a smaller a la carte which I preferred.
There was no biscuits and gravy, and believe me I would have noticed it, even the name makes me giggle. And the gravy is white. The two places I sampled it were what you would call roadhouses, but is it really that ubiquitous throughout the states? it did not feature on a junior Investment bankers menu, at least not in the ML barracks.
I am so very sorry for my comments on your mentality, as I had let the ITALIAN slip, so with that admission I can see why you are mentally deficient and it is only normal for you to be stupid in our western civilization.Quote:
Originally Posted by BUCKEYE
But it does seem to be a mistake in context,, should have read
" Cooking Italian in America" not cooking Ital and American.
Simply unbelievable. Defending a cultural cuisine as it might be of 'nationalistic' pride.
God, I love this thread.
Sabang, good point about people enjoying eating all sorts of peculiar things from their corner of the world. My one and only experience with the aforementioned "biscuits and gravy" happened in Colorado. It was actually prepared by a guy from West Virginia. It was not at all what I expected. Haven't been back for seconds since. However, for whatever reason, chicken fried steak is one of those things I enjoy from time to time. There's a small diner near my old home, quite famous for its pies and amphetamine-ingesting waitstaff. They do a mean CFS (with brown gravy). I've had it at other places and it's just not that good. Must be some psychological thing.
I have eaten CFS in many places across the US, but have always seen it with brown Gravy and never with sawmill gravy, and I too like it if the breading is done correctly.Quote:
Originally Posted by killerbees
I do not remember seeing Biscuits and Gravy in every place I have eaten tho, so seem a kind of a funny thing to base your whole thread on, but some folks is just fucked up and I know how most fucking limeys like to mean mouth anything they can about the country, but jealousy about where you can not live but would like to seems to be a terrible burden to bear.
But as much as I don't like to rub it in, America is the greatest country in the world and I can't blame the less fortunate who have been born somewhere else to feel pangs of longing..
If I recall my limited exposure and experience to American culinary delights, I believe in many cases, such a 'white gravy' is a sausage gravy. Very simple process actually.Quote:
Originally Posted by killerbees
That's why you live in Petchabun.;)Quote:
Originally Posted by blackgang
I suppose someone as parochial as you will never forgive me for having the temerity to turn down the offer of a Green card BG, but for what it's worth I did give the offer serious consideration. How on earth you ended up in Petchsumfin though rather than some log cabin off the Oregon trail must be the stuff of folklore! The places I have the right to reside are way too long to recount here but including as they do probably the worlds finest place to live- Australia- and the worlds finest place to make money- Hong Kong, I'll leave the jealousy to others. :rolleyes: Hey, tell 'em thanks all the same, but they can give my place to some worthy Latino.
This thread ain't about lamb anymore, so I might as well tell about a quite pleasant eating experience I had in your native Oregon, a BBQ in Corvallis. The bloke worked for the parks & forestry crowd, a real outdoors man. So he caught & killed his own, basically. Served up that day was halibut, salmon, moose & buffalo and in good sized slabs. The moose was just OK, nothing special- but it was good to try it- the rest of it very nice indeed.
Originally Posted by blackgang https://teakdoor.com/images/td_defaul...s/viewpost.gif
America is the greatest country in the world
RS said=That's why you live in Petchabun.
Exfuckingzactly,, I lived there when ever I wanted to and worked there long enough to get a few grand a month in pensions and then decided to live where it was not +38 in summer and -20 in winter and stuff is somewhat cheaper here but I still do pay a goodly amount a month for food as I don't eat the shit Thai eat and instead of $1600.00 a month rent I pay $110 and buy no fire wood, only charcoal to cook my imported beef steaks I eat daily.
I am not as young and healthy as I once was and do require some few meds a month, in the states I paid about $400.00 a month, here I use the same meds, made by th same company in the same place and I pay less than $50.00 a month here. 1 inhaler I use was $200 for 30 days at Wal-Mart and here it is 1000 baht, so can you see why a lot of folks come here to live out the last years of their life.
I do know that economics are not a consideration of you rich cats, but us poor folk got to watch our satang closely.
^ Yep USA is a good place to live for the wealthy. But not so good for the majority working class. Cant blame you at all for deserting the place BG.
Been there, seen the place, and I wouldn't want to live there either.
I had a remote [no grid or phone] 4 miles from Chesaw Washington general store, all that was there was the store and a beer joint, I sold that and went off to work some, and then later I had traded my Cruising sailboat for another Remote cabin in North Eastern Idaho and it was also 10 miles from grid and county maintained road service, so was quite remote, I have some pix of that if you would like to see it. The guy sold the boat in Eastern Aust. I can't remember the name of the place tho.Quote:
Originally Posted by sabang
I also have lived in a goodly number of places, never in Europe tho, as I do not care for it from what I have seen, And was never offered a job there for the kind of money I like to work for, Except maybe the north sea, and I have been there and one trip was plenty for me.
I personally do not think I would like Aust. I have never been there and the Aussies I have worked with and associated with I like and think they are fine folks, but the country has no appeal to me.
I should have taken the job offered to me in NZ back in the mid 60s on that underground powerhouse and tunnel , but I was doing some different things then that paid fairly well and I did enjoy, so I let that one slip.
Now I wish that I had taken my second choice of a retirement place and went to Chile instead of her, heat does not seem as comfortable as it did when I was young and I do know I ain't going to live where it freezes even 1 time a year.
Moose is good eating meat if it is muskeg moose but high country moose eat to damn much wood and bark and taste pretty bad at times and Buffalo is not a meat that takes to BBQ either, no fat marble is no BBQ meat as far as I an concerned, But fried I like both Moose and Buffalo and I have shot some of each, but it falls in the same category as Elk and Deer with me,, but I do really like it if taken care of and cooked right.Quote:
Originally Posted by sabang
Halibut is my favorite fish anyway you want to cook it, but smoked, Salmon is my fav, but halibut is good that way too, We just had some of the last batch of salmon from my smoker and it was fantastic.
We are going to have to start eating more of the stuff I prepare around here, now the freezer on our big fridge is full, the freezer on the fridge I bought to cure in is full of Italian sausage and I just took the summer sausage out of the smoker we made last night and put it in the curing fridge along with 2 shelves of smoked salmon, and with the order of meat and fish that came in at 2000 last night filled my deep freeze to the top.
And on top of that I am putting on weight and going to have to back up on the eating so much..
Ok, so they are not scones, they are what we call 'dumplings'. But definitely not 'biscuits'.Quote:
Originally Posted by blackgang
Ginger snap, anyone?
This message is hidden because Lily is on your ignore list.
Yeaaaaah! Scared of me Blackgang?
I love it!!!!!
No they're not.Quote:
Originally Posted by Lily
How to make dumplings
Beef up hearty cold-weather soups and stews with the addition of some delicious savoury dumplings.
Step 1: Sift 190g (11/4 cups) self-raising flour into a large bowl. Add 2 tbs finely chopped fresh chives and a pinch of salt. Use your fingertips to rub 75g chilled butter cubes into the flour mixture until it resembles fine breadcrumbs.
Step 2: Make a well in the centre and pour in 60ml (1/4 cup) water.
Step 3: Use a round-bladed knife in a cutting motion to mix until a soft, sticky dough forms.
Step 4: Divide the dough into equal portions and roll each portion into a ball. Preheat oven to 220°C. Place dumplings on a baking tray lined with non-stick baking paper. Bake in oven for 10 minutes or until golden. Serve with soups and stews.
Great balls of flavour
Dumplings are without a doubt the perfect comfort food - warm and filling, and simple. They're often considered peasant food because they're made from cheap ingredients and can be used to make a dish “stretch” to feed more people. However, dumplings are known by many different names, come in both sweet and savoury versions, and are staples on breakfast, lunch and dinner tables around the world.
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In fact, the humble dumpling is one of the most well-travelled balls of deliciousness on earth. Depending on your ethnic origin (or adventurousness when dining out), you've probably eaten one kind or another. It could have been a crisp dim sim at yum cha, a sweet dango at the end of a Japanese meal, a cheesy pierogi at your Polish cousin's place, a plate of potato gnocchi at the local Italian, or a good old Aussie steamed golden-syrup dumpling
How to make dumplings - Articles - Australian Good Taste Magazine - Australia's leading recipe and cooking magazine
Preparation Time
5 minutes
Cooking Time
15 minutes
Makes
about 20
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Ingredients
Method
- 190g (1 1/4 cups) self-raising flour
- 60g butter, chilled, cubed
- 125ml (1/2 cup) milk
- 500ml (2 cups) cooking liquid such as chicken stock (for savoury dishes) or water (for sweet)
- Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
- Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
- Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon). Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
- Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean.
- Serve the dumplings in soups or casseroles, or for dessert drizzled with butterscotch sauce or golden syrup and cream.
Dumplings Recipe - Taste.com.au
Errm.. I think that was the recipe that old BG gave, except the butter, which I don't use for dumplings either.
This message is hidden because Lily is on your ignore list.
But I did open this one to see what she was disagreeing about now.
I never gave a dumpling recipe, I gave a way that a buckaroo or sheepherder makes biscuits, or can be used as dumplings with out a bowl, you measure the liquid and baking powder and salt, but dont worry about the flour because the liquid with the baking powder will pick up so much flour and when it is right, lift it out of the flour sack and make into biscits or drop little balls in your stew 10 minutes lid on and 10 min lid off.
Well then here enters a difference not between American English and English, but between English and Aussie English!Quote:
Originally Posted by Lily
In 'English' a dumpling is a steamed or boiled flour based gizmo- no such thing as a baked dumpling to me. Simple really, make your dough and-
Steamed or boiled- dumpling
Baked once- bread or scone
Baked twice- biscuit.
Then again, for all i know there might also be differences in terminology in different parts of the UK.
Why would you bake anything twice??Quote:
Originally Posted by sabang
And scones I have seen in a resturant/pie house were actually fritters, other than that place I have never seen scones.
and yes biscuits and dumpling I make are the same except there usually have some herb or seasoning in the dumplings, if for a stew or boiled chicken I would use a sage or tad of poultry seasoning, and if for fruit dumplings I will add sugar and some nutmeg or cinnamon and drop into the boiling fruit.
But there is a different name for something in different parts of the country too.
in the PNW we do not raise to much corn as a rule but that has changed since the big dams were put in the Columbia and with water into the desert there are large fields of corn, but when I was a kid we only grew hybrid sweet corn because it has only 2 months from planting til harvest to make it where we lived or the frost will get it and most field corn will not make in less than 3 months.
So corn bread is something we did eat once in awhile, but in the south they eat it daily and we call it corn bread and they call it Pone.
Historically, for preservation. Hard tack and so on.Quote:
Originally Posted by blackgang
These days, it's mostly sweet biscuits/cookies though, but of course theres also crackers for cheese.