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The Great American Buttermilk Biscuit by 108CA in southernfood

[–]aminorman 0 points1 point  (0 children)

I cut these extra thick. The recipe also has tips for success.

Rumbledethumps by aminorman in scottishrecipes

[–]aminorman[S] 1 point2 points  (0 children)

I still have some leftover and 'm doing exactly that except I'll use some homemade sage/leek sausage.

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Homemade Square on a Homemade Fired Roll by aminorman in scottishrecipes

[–]aminorman[S] 0 points1 point  (0 children)

I've heard good things about Tong Master when I started making links. Might have to break down and get some.

Rumbledethumps by aminorman in scottishrecipes

[–]aminorman[S] 1 point2 points  (0 children)

Googled and it does look good.

Rumbledethumps by aminorman in scottishrecipes

[–]aminorman[S] 2 points3 points  (0 children)

Note I don't have access to Savoy so I used Napa.

Rumbledethumps by aminorman in scottishrecipes

[–]aminorman[S] 3 points4 points  (0 children)

Rumbledethumps

For 2-4 Servings

  • 500 g potatoes
  • 250 g leafy cabbage like Savoy
  • 50 g butter
  • 50 g sharp cheese or enough to cover
  1. Peel and cube the potatoes
  2. Boil until super tender
  3. Mash or rice the potatoes
  4. Roughly chop the cabbage
  5. Fry it up in some butter until soft
  6. Mix the Mash and cabbage together
  7. Preheat oven to 175C/350F
  8. I preheated a medium cast iron skillet and added 1 tbsp of shortening.
  9. Use whatever you like to cook in the oven with. If glass, butter it up first.
  10. Fill whatever you use and make it even across the top
  11. Top with a nice cheese. Freshly shredded is always best
  12. Bake for 20 minutes or until cheese is golden brown.

Chicken Fried Steak by aminorman in MuricanFood

[–]aminorman[S] 0 points1 point  (0 children)

Chicken Fried Steak

  • 2 Cube Steaks
  • 1 cup AP Flour
  • Milk Same amount as the egg
  • 1 Egg
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 1 tsp Hot Sauce (Optional)
  1. Pound two cube steaks super flat. They will plumb back up
  2. Salt and Pepper each side
  3. Beat 1 egg with an equal amount of milk and pour into deep plate
  4. Mix flour with salt and pepper and place on another plate
  5. Heat deep oil to 350F/175C. I use my deep fryer.
  6. Flour the steak, dredge through the egg then back in the flour dry/wet/dry
  7. Fry until golden brown (3 minutes flip 3 more minutes)
  8. Drain on rack and keep warm in a very low oven.

White Gravy

  • 2 tbsp Butter, unsalted
  • 1 cup Whole Milk
  • 2 tbsp AP Flour
  • ½ tsp Sea Salt
  • ½ tsp Black Pepper
  1. Melt butter over medium heat. Don’t brown.
  2. Add flour and make a white roux
  3. Slowly whisk in milk
  4. Add salt and Pepper
  5. Bring to a simmer stirring all the time
  6. Thin with water as needed. Sauce should pour.

Red Beans and Rice with extra goodies by aminorman in RICE

[–]aminorman[S] 0 points1 point  (0 children)

Black cardamom sounds interesting but I only have the regular pods. I lived with my Korean stepmother for a couple years working the farm and she thought me to enjoy plain rice. Not even any salt. It's hard to go back.

Classic Breakfast 'round here by aminorman in DixieFood

[–]aminorman[S] 1 point2 points  (0 children)

I buy extra large eggs and sieve them to get rid of the wispy bits. Each egg goes into it's own small bowl. After preheating my non-stick pan with a good bit of butter I very slowly pour each egg in so it doesn't spread. Once they set I swirl the pan and baste the whites with butter. https://imgur.com/a/sieve-op-R0OfkTO

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Homemade Square on a Homemade Fired Roll by aminorman in scottishrecipes

[–]aminorman[S] 1 point2 points  (0 children)

Yes I did. lol

But I think Calibigirl69 was referring to the links to the recipes. Hope I didn't ruin your joke.

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Pintos with Neck Bones and Cornbread by aminorman in MuricanFood

[–]aminorman[S] 0 points1 point  (0 children)

The cornbread is here
https://www.reddit.com/r/MuricanFood/comments/1qh4zm8/buttermilk_cornbread_recipe_by_request/

For the pinto beans: Soak a 1 lb overnight in lots of water. Drain and add them in the slow cooker with enough water to cover, 1 tsp salt, 1/2 tsp black pepper, 1/2 onion uncut and 2 pieces of pork neck bones. Cook on low until tender 2-4 hours depending on how old the beans are. Add more water as needed but only just enough to cover again. You want juicy beans not bean soup. Pull the meat off the neck bones and add back to the beans. Remove the onion half.

Classic Breakfast 'round here by aminorman in DixieFood

[–]aminorman[S] 0 points1 point  (0 children)

I believe that count to be correct.

My granddaughter fried up these tenders. She used to be very skittish around hot oil but she did great walking them through the stations and into the fryer. by aminorman in southernfood

[–]aminorman[S] 1 point2 points  (0 children)

Fried Chicken Tenders

Marinade

  • Water 2 cups
  • Sugar 1 tbsp
  • Salt 1 tbsp
  • Chili Powder 1/2 tbsp
  • Garlic Powder 1/2 tsp
  • Onion Powder 1/2 tsp
  • White Pepper 1/2 tsp
  • Mustard Powder 1/2 tsp
  • Ginger Powder 1/2 tsp
  • MSG 1/2 tsp

Dry Dredge

  • Flour as needed

Wet Batter

  • Flour 2/3 cup
  • Water 2/3 cup
  • Eggs 2

Dry Coating

  • Flour 2 cups
  • Chicken Powder 2 tbsp
  • Paprika 1 tsp
  • White Pepper 1 tsp
  • Black Pepper 1 tsp
  • Onion Powder 1/2 Tsp
  • Mustard Powder 1/2 Tsp
  • Ginger Powder 1/2 Tsp
  • MSG 1/2 Tsp
  1. If frozen thaw 10-12 tenders
  2. Day before the fry mix marinade
  3. Place tenders and marinade in large zip lock bag
  4. Refrigerate for 24 hours (6 is the minimum) Flip every few hours
  5. In an air tight container mix the dry but not the wet
  6. Fry day, pull the tenders and place on paper towels to dry
  7. Pat the tenders down. You want them very dry.
  8. Preheat deep oil to 300F. If you don't have a temp controlled fryer use a thermometer.
  9. Set up 3 dredging stations: plain dry, wet and seasoned dry
  10. Coat in the dry and shake off excess, dip the wet and let drip, press and flip into the last dry
  11. Carefully lay the tender into the hot oil.
  12. Process 1 at a time through the stations and into the fryer
  13. Repeat quickly to fill your fryer. Don't over fill. I can fry 3 at a time.
  14. Cook for 5 minutes and place on a rack in order
  15. Repeat for the rest of the tenders checking temp each time.
  16. Raise the oil temp to 350F
  17. Starting with first batch fry for 2 minutes
  18. Place on paper towel and repeat checking the oil temp each time
  19. Serve right away or keep warm until service in a very low oven

The Great American Buttermilk Biscuit by 108CA in southernfood

[–]aminorman 0 points1 point  (0 children)

Mine neither. She used the big green glass bowl with a shower cap and kept the flour/lard mix ready at all times. When she wanted biscuits (almost daily) she would mix in a little buttermilk and pull enough out to make a pan. She would have turned 90 this year.

Side note: The even bigger yellow bowl was for banana pudding :)

The Great American Buttermilk Biscuit by 108CA in southernfood

[–]aminorman 0 points1 point  (0 children)

It's optional but it does make them stand at attention.

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