Cooking TNL Part II

[Fe 26]

no, some of them are ugly...and fat...and have bad teeth.

so no

they do not all look alike

[Tones]

I finally found a truly good biscuit recipe. The flour seems to have a lot to do with it, too. I used White Lily flour, and tried the biscuit recipe on the back.

White Lily Light Biscuits
2 C. white lily unbleached AP flour
1/4 cup butter (plus two tablespoons for brushing on
top of biscuits)
1 tablespoon baking powder
1 teaspoon salt

2/3 to 3/4 cups buttermilk
Preheat oven to 500 degrees.
Spoon flour into measuring cup and level with a knife. Measure flour into bowl. Cut in butter until mixtures resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Knead gently 2 or 3 times on lightly floured surface. Cut with large biscuit cutter. Place on pan with biscuits touching. Brush tops with melted butter. Bake at 500 for 8 minutes or until golden brown. Cool for a few minutes on wire rack.

[Opaque]

All you asians look alike.

This is hilarious.

I don't like Kim Chee.

This is just sad.

[Tones]

I had a professor over last summer from the Islands (read: black) who stated, very sternly, that he hates fried chicken.

I don't care what background you have, nobody hates fried chicken.

[Rtificial]

I finally found a truly good biscuit recipe. The flour seems to have a lot to do with it, too. I used White Lily flour, and tried the biscuit recipe on the back.

White Lily Light Biscuits
2 C. white lily unbleached AP flour
1/4 cup butter (plus two tablespoons for brushing on
top of biscuits)
1 tablespoon baking powder
1 teaspoon salt

2/3 to 3/4 cups buttermilk
Preheat oven to 500 degrees.
Spoon flour into measuring cup and level with a knife. Measure flour into bowl. Cut in butter until mixtures resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Knead gently 2 or 3 times on lightly floured surface. Cut with large biscuit cutter. Place on pan with biscuits touching. Brush tops with melted butter. Bake at 500 for 8 minutes or until golden brown. Cool for a few minutes on wire rack.

I have a pretty good biscuit recipe and they come out pretty damn fat and golden. Mine just uses half cake flour and half bread flour(which is pretty much how you make your own all purpose flour). It can use either butter or shortening. The shortening is WAY bad for you healthwise, but damn does it taste soooo good. I'll have to copy it when I see my recipe again at work, cause I'm getting my measurements mixed up in my head at the moment. But for now here is close guestimate.

1 lb 4 oz of cake flour
1 lb 4 oz of bread flour
14 oz of butter/shortening
2 oz sugar
.75 oz salt
2 1/2 oz baking powder
3 1/4 cups of milk/buttermilk

I'll fix the measurments Thursday when I go back to work and look.

Also there is a new trend with mixing Hot peppers with desserts. I've seen alot of dishes sprining up with jalepno and other hottness.

And before I go, here are some recent pics.


Cannoli's!


We thought this was ironic and funny. This group was wanting some half and half cake with this logo on top of the cake.... ummm ok suuuuure!

[Hubbitron]

Do you make your own cannoli creme? Those look bangin.

[Rtificial]

Yup I do, its easy too.

I dig big batches of the things cause they sell so damn fast. But here it is.

1 cup of heavy cream (whipped stiff)
2 pounds or in my case containers of mascarpone cheese.
2 cups powder sugar.
2 big handfuls of mini chocolate chips(I have big hands)

I just whip it all up in a mixer bowl. I also coat the insides of my cannoli shells with chocolate and then garnish with white and dark chocolate on top, plus powder sugar. If you're feeling extra fancy you can dip the ends in chopped pistachio's.

[Drewbacca]

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

[Advocate]

LOL. Rtificial should get a webcamera and host a TNL Baking hour show.

[Tones]

I have a pretty good biscuit recipe and they come out pretty damn fat and golden. Mine just uses half cake flour and half bread flour

I was reading up on different flours for quickbreads earlier, and they said that protein content had a lot to do with how the flour worked in the recipe. White Lily and other "southern" brands are made from low-protein wheat, just a little bit more than cake flour. They were noticeably lighter than biscuits made with King Arthur (or any other) AP flour. Strangely, this batch was much "tangier" than the last batch I made, despite using the same buttermilk. My last few batches have been pretty flavorless.

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.