Cooking TNL Part II

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Originally Posted by Tones

Do you have any suggestions for freezing biscuit dough? Is it possible to freeze my own without ruining their flavor? I still have over a quart of buttermilk left that I need to use within the next week, and making a big batch sounds pretty convenient.

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Call up American Ingredients (http://www.aic-fsd.com/) at 800-669-2250 and ask them for a product to help you with frozen dough stability. They have been very good with samples for me in the past, granted I was working for a company in the food industry. Just say you are a chef and just embellish it a bit (you work in a larger scale bakery that supplies other smaller bakeries). They'll probably suggest Polar Bake (it's pretty legit) but for biscuits they may suggest an alternative due to the high fat content of the dough.

Btw, if you guys ever want to experiment with any flavors, I can hook you guys up.

Awesome, what kind of stuff do you deal with? The ambiguous "natural/artificial" flavors at the end of the ingredient list? I think it would be fun to mess with.

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Originally Posted by Drewbacca

Doesn't your boss wonder why you stop mid-way through production and snap photos?

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Nah not really heh. Usually I'm alone or I take a shot when I'm taking em to the dessert case out front. It only takes a quick sec to take pics with my phone.

I was reading something awhile back about how the south swear by white lily flour for biscuits. I forgot where I read this at, but it had something to do with the build up of gluten. Seems the south believes white lily has the perfect ratio for just enough gluten to form to hold a biscuit together and not too much to make the biscuits hard. I just usually mix my dough till it just comes together and kneed it as less as possible. I also egg wash my biscuits before they go in the oven, then brush em with butter after the come out. That can add some nice color and flavor to em.

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Originally Posted by SapphirePhoenix

Ha! You don't even know the half of it. I'm a pepper or hot sauce (Tabasco preferred) fiend.

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that makes me sad. Tabasco is a stupid hot sauce. It over powers food too easily. I'm a bigger fan of Lousinna. It adds a sweetness that Tabasco lacks and mixes well with tomato based dishes.

Lol, buttcheeks...you saw my cabinet, right? I prefer Tabasco, but by no means do I exclude any of the others ;). It's a hot sauce free-for-all.

I'd be tempted to just go crazy and dump all of them on something. Just once. I mean, it would probably taste awful and not feel so wonderful. I'd have to know, though. We used to pick random stuff from the pantry to put on our frozen pizza way back. Turns out that the best combination was curry powder, garam masala, Montreal steak seasoning and MSG.

Hmm. I kinda want some of that right now, come to think of it.

You're all wrong!

Click for full size

Doc is a curly headed girl with a scrunched up nose?

I look different when I shave.

so.....