How do you cook it?

[TheAdmin]

Americas Test Kitchen's "Dream Biscuits". You'll never make biscuits any other way after this.

GATHER YOUR INGREDIENTS

3 cups (15 ounces) all-purpose flour
4 teaspoons sugar
1 tablespoon baking powder
¼ teaspoon baking soda
1 ¼ teaspoons table salt
2 cups heavy cream
2 tablespoons unsalted butter, melted (optional)


BEFORE YOU BEGIN

These biscuits come together very quickly, so in the interest of efficiency, start heating your oven before gathering your ingredients. We like these biscuits brushed with a bit of melted butter, but you can skip that step if you're serving the biscuits with a rich accompaniment such as sausage gravy.

INSTRUCTIONS

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Microwave cream until just warmed to body temperature (95 to 100 degrees), 60 to 90 seconds, stirring halfway through microwaving. Stir cream into flour mixture until soft, uniform dough forms.

Spray ⅓-cup dry measuring cup with vegetable oil spray. Drop level scoops of batter 2 inches apart on prepared sheet (biscuits should measure about 2½ inches wide and 1¼ inches tall). Respray measuring cup after every 3 or 4 scoops. If portions are misshapen, use your fingertips to gently reshape dough into level cylinders. Bake until tops are light golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Brush hot biscuits with melted butter, if using. Serve warm. (Biscuits can be stored in zipper-lock bag at room temperature for up to 24 hours. Reheat biscuits in 300-degree oven for 10 minutes.)

 

[Out of the Rafters at the Q]

Let's make this interesting: What's in your pantry? I bought dry goods and canned goods that I know go together if I can't make it to a store. Here's one of my favorites:

Vignarola

One small onion
Two cans of peas
One can of artichokes
Parmesan cheese
Macaroni

Step one: Chop the onion and saute for two minutes in olive oil. Drain the cans of peas, but leave some of the artichoke brine. Step two: Add some salt and pepper with one teaspoon of white sugar and simmer for about 20 minutes. Step 3: boil the macaroni as directed.

You can now combine with parmesan cheese on top or if you really want the flavors to combine, bake everything together for 20 minutes as a casserole.

Why add the sugar? The only way I can see it is if your artichokes were in like a vinegar rather than something neutral.

I'm also typically against adding sugar to any recipe, so there's a lot of personal bias here. The only time I really add it in is a fresh vinegar-based slaw.

This definitely sounds like a recipe that's better with the baking option you gave. Perhaps add some panko on top as well?

 

[Randolphkeys]

Why add the sugar? The only way I can see it is if your artichokes were in like a vinegar rather than something neutral.

I'm also typically against adding sugar to any recipe, so there's a lot of personal bias here. The only time I really add it in is a fresh vinegar-based slaw.

This definitely sounds like a recipe that's better with the baking option you gave. Perhaps add some panko on top as well?

Because my Italian grandmother said the sugar is the secret ingredient. This was the favorite side dish to whatever roast she would make for family dinners. You can also add cubed pancetta to the onion to give it a protein, but I was focused on a pantry meal.

EDIT : Oh, and if the sugar seems too much, I remembered that finishing it with some fresh lemon juice at the end is part of the usual presentation.

 

[Sebastian]

So, for those who have an Instant Pot, one can make Chicken and Dumplings rather easily utilizing Ben's recipe above and a few things around the fridge.

Recipe for Four:

Four large chicken breasts
Butter
Olive Oil
1 large onion
Leeks
3 Carrots
3 Celery Stalks
5-6 Cups of Chicken Broth
--Ben's Biscuit Recipe Above--

*Follow Ben's biscuit recipe up until ready for the oven. Cut the biscuits in half and round each by rolling in your hand. And then cover the biscuits with floor.

1) Add a four TBS of olive oil to the Instant Pot and brown the chicken breasts. Using tongs set aside.
2) Add another TBS of olive oil to the Pot, along with a TBS of butter. Dice onion and about two inches of leek. Saute in olive oil until onions are translucent.
3) Cut carrots and celery in largish chunks and add to pot. Stir carrots and celery in the oil and butter mix.
4) Add chicken breasts.
5) Add chicken broth.
6) Add 10-12 biscuit rounds into the pot.
7) Cover and set the pot to Meat/Stew on Pressure for 15 minutes.
8) Once the pot releases, remove chicken breasts and cut into smaller pieces and add back into the post. Gently stir and then serve.

 

[Kouki]

Attempt #2 at bread baking today.

First time I tried the food processor route to develop gluten in a whole wheat dough. This did not work very well because I have a sissy food processor and it smelled like burning plastic and made a mess. Still it passed the windowpane test. I also added some cooked steel-cut oatmeal. Baked in dutch oven, preheated at 450. I had the dough proofing on aluminum foil, I just plopped that in the dutch oven and put some water around it for steam. Came out very dense.

This time I'm using white whole wheat flour and doing a no-knead. Been sitting on countertop since last night. Will bake in loaf pan today so it's more sandwich friendly.

 

[Kouki]

Unsurprisingly my bread turned out like shit.

I did make a very very good Chinese beef roast. All quantities are estimates...

~2.5 lb chuck roast
1/2 head garlic, rough chopped
1" ginger, minced
1/2 cup soy sauce
1/2 cup Chinese cooking wine
~1 tsp Chinese five spice
2 star anise
1/4 cup hoisin sauce
~1 tbsp chili garlic sauce
~1/2 tsp white pepper
~1/4 cup brown sugar
~2 tsp sesame oil
Splash rice wine vinegar

Brown meat on all sides in veg oil, add in garlic, ginger, and spices, saute for a minute. Cover ~2/3 with water. Add remaining ingredients except rice wine vinegar. Cover and cook at bare simmer for ~2.5-3 hours until you can smush beef with tongs. Remove lid and reduce sauce as desired. Add splash of rice wine vinegar, adjust seasonings to taste (balance all of sweet/spicy/salty/acidic). Serve over white rice with chopped green onion and cilantro and garnish with sesame seeds.

 

[BMAN]

Just a heads up Michael Symon has been doing dinner recipes every night for free on Food Network Facebook page. He then posts it on his Instagram. (I hate Facebook and barely go on). He also posts the recipe. Made his chili and it’s good.

 

[Randolphkeys]

Smokin' up some Saint Louis style ribs today in the Weber. I used Bertman's Stadium Mustard as the base to hold the rub onto the meat, Cleveland style.

Now I just have to kick back and enjoy the apple wood smoke aromatherapy and social distancing.

 

[TheAdmin]

Attempt #2 at bread baking today.

First time I tried the food processor route to develop gluten in a whole wheat dough. This did not work very well because I have a sissy food processor and it smelled like burning plastic and made a mess. Still it passed the windowpane test. I also added some cooked steel-cut oatmeal. Baked in dutch oven, preheated at 450. I had the dough proofing on aluminum foil, I just plopped that in the dutch oven and put some water around it for steam. Came out very dense.

This time I'm using white whole wheat flour and doing a no-knead. Been sitting on countertop since last night. Will bake in loaf pan today so it's more sandwich friendly.

You should follow this guy for no-knead bread. I'm currently fussing with sourdough because of the yeast shortage. First loaf didn't rise as much as I'd like but I think in a few days, after a few more feedings, I'll get there.

 

[David.]

Finally getting into hot sauce.

Tapatio is too fucking hot but tastes great.

Frank's is a good heat level and tastes ok

Trying Tabasco next

Suggestions? I hear Valentino but I can't find it

 

[Randolphkeys]

You are not ready for Tabasco, bro. It's my favorite but way hotter than Tapatio.

 

[NorthCoastBias]

I am a big fan of Cholula.

 

[DJTJ]

I am a big fan of Cholula.

This is the answer and nothing is really close from big brands.

That said, HUGE difference between the tabascos and the more traditional hot sauces that aren’t vinegar base.

Salsa Huichol is my absolute favorite, though. It’s something that you’ll probably have to go to a Mexican grocer for, but it’s mandatory. It destroys everything from a flavor standpoint. Liquid crack.

 

[FiveThous]

I cant get into tabasco, just not the flavor for me. On the list of all the hot sauces I've tried (50+) its definitely at or near the bottom.

Cholula is definitely a good choice.

 

[Randolphkeys]

The first time I got my hands on this stuff, I was in Little Village in Chicago. It blew my mind. Whenever I see it available I grab a bottle. It's intensely hot but the flavor is so incredible. With a careful hand, it will change you life.