Welcome To Biscuitville

YOU WILL LOVE THESE BISCUITS . . . .UNLESS YOU DON’T LIKE BLUE CHEESE. . . OR WALNUTS. . .AND ONCE AGAIN – – -EASY !
MAKING BISCUITS IS AS EASY AS 1,2,3.
1 . MIX DRY INGREDIENTS

20130831-135344.jpg2. CUT FAT INTO DRY INGREDIENTS UNTIL IT FORMS DOUGH BALLS THE SIZE OF SMALL PEAS

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20130831-135642.jpg3. MIX IN LIQUIDS UNTIL JUST COMBINED. DO NOT OVERMIX AFTER YOU ADD THE LIQUIDS; THE MORE YOU MIX, THE MORE IT TOUGHENS YOUR BISCUITS.
SHAPE AND BAKE.

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20130831-140406.jpgNOT SHAKE AND BAKE. THAT’S A DIFFERENT PARTY ALTOGETHER. RECIPE

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NOW WE PAUSE FOR STATION IDENTIFICATION – – –

THE STEVE FROM SCRATCH BLOG HAS BEEN MALFUNCTIONING FOR SEVERAL DAYS DUE TO TECHNICAL ISSUES. DURING THE PAST WEEK OR SO, MY WEB HOSTING COMPANY HAS BEEN CARRYING OUT SOME UPGRADING TASKS, INCLUDING MIGRATION OF SERVERS TO ANOTHER SITE, FOR LARGER CAPACITY, SUPPORT AND POWER. MY IT STAFF HAS WORKED DILIGENTLY TO GET IT BACK UP. I APOLOGIZE FOR THE INCONVENIENCE AND FRUSTRATION THAT ALL OF YOU MUST HAVE EXPERIENCED BY NOT GETTING THE LATEST POSTING NOTIFICATIONS AND RECIPES. I AM NOW WORKING TO POST MY MORE RECENT ADVENTURES ONLINE. THANK YOU FOR YOUR LOYALTY, DEDICATION, AND PATIENCE. PLEASE ENJOY THE BLOG AND DON’T FORGET TO LOOK BACK FOR THE LAST POSTS YOU MAY HAVE MISSED.

JUST A QUICK REMINDER, I AM NOT THE FOOD NETWORK, THEY ARE GOOD, JUST NOT UP TO MY LEVEL YET. MY RECIPES ARE SIMPLE BUT ELEGANT, MY MOTTO. THE OVEN TEMPERATURES IN MY RECIPES ARE FOR CONVECTION OVENS; IF YOU ARE USING A STANDARD OVEN ADD 20 DEGREES AND ABOUT 20% MORE COOKING TIME. MY PHOTOGRAPHY ISN’T PROFESSIONAL, STAGED, OR PHOTOSHOPPED. EVERYTHING IS REAL TIME RIGHT AS IT IS MADE. ALMOST LIVE. ALMOST LIKE YOU CAN SMELL WHAT I’M COOKING.

ANYWAY – – –
WE ALL GO OUT TO EAT AT SOME POINT, RIGHT ? WELL HERE ARE JUST A FEW THINGS THAT ANNOY ME WHEN I DINE OUT, AND THEY ALL FALL UNDER THE CATEGORY OF ANNOYING RESTAURANT TALK.
SCREAMING KIDS, MOBILE PHONES, LOUD MUSIC, PEOPLE WHO TALK AND CAN BE HEARD BY EVERYONE.
HOT FOOD SERVED ON COLD PLATES AND COLD FOOD SERVED ON HOT PLATES.
SERVERS THAT ARE UNWELCOMING AND MAKE ME FEEL LIKE I’M IMPOSING ON THEIR TIME.
WOBBLY TABLES OR CHAIRS.
SERVERS WITH POOR PERSONAL SANITATION PRACTICES AND ARE CONSTANTLY TOUCHING THEIR HAIR OR SCRATCHING THEMSELVES.
WHEN A SERVER BRINGS YOUR ORDER AND IT IS DISCOVERED THAT YOU RECEIVED THE WRONG FOOD – IT REALLY PAINS ME WHEN SAID SERVER PROCEEDS TO ARGUE WITH YOU AND TELL YOU “NO, YOU ORDERED BLAH BLAH BLAH” – DON’T ARGUE WITH THE CUSTOMER, JUST MAKE IT RIGHT !
DIRTY MENUS WITH DISCONTINUED ITEMS AND / OR MISSPELLINGS.
AND PERHAPS MY LARGEST ANNOYANCE – – – WHEN A SERVER ASKS “ARE YOU FINISHED OR ARE YOU STILL WORKING ON THAT” ? WORKING ON THAT ? SERIOUSLY, I AM NOT AT WORK WHEN I’M DINING OUT, I AM TRYING TO ENJOY A MEAL. I LEFT WORK AT WORK.

THANK YOU FOR YOUR UNDERSTANDING. ENJOY YOUR MEALS.

D I Y Sushi

MAKING SUSHI IS NOT AS INTIMIDATING AS IT MAY SEEM.  IN FACT, ALL YOU REALLY NEED TO MAKE MAKI ROLLS IS PATIENCE.  MAKE SURE YOU BUY REALLY REALLY GOOD QUALITY INGREDIENTS IF YOU PLAN ON NOT COOKING THE SUSHI.  DON’T BE AFRAID – – – THINK OF IT AS A BURRITO WITH SEAFOOD AND RICE !!!SONY DSC

STEP 1 – – -MAKE SOME SUSHI RICE – – – RINSE 2 CUPS OF SHORT GRAIN SUSHI RICE FOR ABOUT 10 MINUTES TO GET RID OF THE EXCESS STARCHINESS.  ALLOW TO DRAIN IN A COLANDER AND DRY FOR 15 MINUTES.  COOK THE RICE IN A RICE COOKER, STEAMER, OR BAMBOO BASKET.  I PREFER AN OLD SCHOOL METHOD OF COMBINING THE 2 CUPS OF RICE WITH 2 CUPS COLD WATER AND BRING TO A BOIL OVER HIGH HEAT.  COVER AND COOK OVER MEDIUM HEAT FOR 10 MINUTES.  REDUCE THE HEAT TO LOW AND COOK FOR 10 MINUTES LONGER.  REMOVE FROM HEAT AND LET STAND COVERED FOR 15 MINUTES.  MEANWHILE IN A SMALL PAN COMBINE ¼ CUP RICE VINEGAR, ¼ CUP GRANULATED WHITE SUGAR, AND 1 TABLESPOON SALT AND WARM OVER MEDIUM HEAT TO DISSOLVE THE SUGAR AND SALT.  TRANSFER THE RICE TO A LARGE BOWL, SPRINKLE THE VINEGAR OVER THE TOP OF THE RICE AND LIGHTLY AND GENTLY FOLD THE VINEGAR IN TO COAT ALL OF THE RICE GRAINS.  THIS GIVES THE RICE A PUNCH AND PROVIDES THAT STICKINESS NEEDED TO ROLL. COVER THE RICE WITH DAMP CLOTH WHILE WORKING ON THE ROLLS TO KEEP FROM DRYING OUT.

STEP 2 – – – PREPARE YOUR FILLINGS SOME CLASSIC INGREDIENTS IN SUSHI ARE CARROTS, GREEN ONIONS, RAW SALMON, SMOKED SALMON, AVOCADO, CRAB, RAW YELLOWFIN TUNA SAKU (THE BEST AND SAFEST FOR SUSHI BECAUSE IT HAS BEEN FROZEN SOOOOO LONG AND COLD THAT ANY AND ALL PARASITES ARE DESTROYED), CUCUMBER, ETC.  USE YOUR IMAGINATION.  SLICE THINGS INTO LONG PIECES 4-6” LONG AND ABOUT ¼” THICK.  TRY AND GET AS CLOSE TO THESE DIMENSIONS AND IT’LL BE THAT MUCH EASIER.sushi1

STEP 3 – – – LET’S ROLL

SET YOUR NORI PAPER ON A BAMBOO SUSHI ROLLING MAT.  YOU CAN FIND THESE AT MOST ORIENTAL MARKETS FOR UNDER A DOLLAR. SPREAD THE RICE CAREFULLY OVER YOUR NORI PAPER SHEET, ABOUT ¼” THICK.  WET YOUR HANDS WITH WATER TO PREVENT STICKING TO THE RICE.  SPREAD THE RICE ALL OVER THE NORI PAPER, LEAVING A ¼ INCH BORDER AT THE TOP WITH NO RICE.  SET YOUR FILLINGS OF CHOICE ACROSS THE CENTER OF THE RICE FROM LEFT TO RIGHT, IN THE MIDDLE OF THE ROLL.  ROLL THE BAMBOO MAT UP AND AWAY FROM YOU, CURLING THE NORI AND THE RICE AROUND THE FILLING.  USE YOUR FINGERS TO HOLD THE FILLING IN PLACE AS YOU ROLL.  SEAL THE ROLL BY LIGHTLY MOISTENING THE EDGE OF THE NORI PAPER BEFORE PRESSING TO SEAL THE ROLL.  PRESS INWARD ON EACH END OF THE ROLL TO MAKE A NEAT SURFACE.sushi2

STEP 4 – – – CUT AND SERVE !

LIFT THE ROLL OFF OF THE BAMBOO MAT AND TRANSFER IT TO A CUTTING BOARD.  DIP THE TIP OF A LONG SHARP KNIFE INTO WATER, LET THE WATER RUN DOWN THE BLADE.  USING A LONG SLICING SAWING MOTION, CUT THE ROLL IN HALF, THEN CUT EACH HALF INTO THIRDS TO FORM SIX EVEN PIECES, REWETTING YOUR BLADE AS NEEDED TO PREVENT STICKING.  SERVE WITH WASABI, PICKLED GINGER, CHILI GARLIC SAUCE, SOY SAUCE, ETC.sushi3

“AN ESSENTIAL ASPECT OF CREATIVITY IS NOT BEING AFRAID TO FAIL”-     EDWIN LAND, AMERICAN INVENTOR

Black And White Cookies

NOT ONLY ARE THESE COOKIES EXTREMELY EASY TO MAKE, THEY ARE A HIT EVERY TIME.  I WANTED
THEM TO LOOK A LITTLE EXTRA ELEGANT, “SIMPLE BUT ELEGANT” – THAT’S MY MOTTO, SO
THAT IS WHY I MADE THEM IN THE MUFFIN CUPS FOR INDIVIDUAL PORTIONS INSTEAD OF
MAKING THEM IN YOUR STANDARD RUN OF THE MILL FIRE HALL BACKYARD PICNIC TABLE
9X13 BAKING PAN.  CALL ME CRAZY.chocolateooeygooey3chocolateooeygooey2

WHEN YOU FIRST TAKE THEM OUT OF THE OVEN THE
TOP WHITE PART WILL BE PUFFY.chocolateooeygooey1 AFTER IT COOLS IT WILL SETTLE DOWN INTO A
THICK GOOEY GELATINOUS MASS THAT YOU WILL WANT TO PUT IN YOUR MOUTH OVER AND
OVER AND OVER AGAIN!

 

“MONKEY BREAD” DONE RIGHT

ROASTED ONION & GARLIC PULL – APART BREAD WITH GRILLED BACON, JALAPENO AND ASIAGO CHEESE pullapartbread1

THIS IS WAY BETTER THAN THAT CHEESY GOOEY STICKY MELT IN YOUR MOUTH “MONKEY BREAD” ! ! ! OF COURSE IT’S GOOD IT HAS BACON IN IT, RIGHT? NOT TO MENTION IT’S EASY TO MAKE. FLUFFY LITTLE GOLDEN BALLS OF DELIGHT. THINGS THAT MAKE YA GO HMMMMMM ! ! !

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They Really Just Said That. . .? ? ? . . . And It Bugs Me More Than It Should

THIS ISN’T REALLY FOOD RELATED BUT I WANTED TO GET THIS OFF MY PLATE, SO TO SPEAK. SO HERE’S MY RANT.
IT REALLY BOTHERS ME, IRKS ME, ANNOYS ME, HELL I GUESS IT’S EVEN A PET PEEVE OF MINE – – – WHEN PEOPLE DON’T SAY WHAT THEY REALLY MEAN. THE BUTCHERING INCLUDES, BUT ISN’T LIMITED TO :
MISUSE OF THE WORDS THEIR AND THERE, TOO AND TO, AFFECT AND EFFECT, THEN AND THAN.
THE WORD IRREGARDLESS – COME ON THINK ABOUT IT.
WHY IS THE WORD WEIRD AN EXCEPTION TO THE “I BEFORE E” RULE? WEIRD.
FIRST ANNUAL. IT ISN’T ANNUAL YET IT’S JUST FIRST.
IT IS WHAT IT IS – – IF IT WASN’T WHAT IT IS, WHAT WOULD IT BE?
IN MY PERSONAL OPINION – REDUNDANCY.

AND MY FAVORITE ONE TO CORRECT IS “I COULDN’T CARE LESS”.

AND I’LL LEAVE YOU WITH THIS : SOME PEOPLE GRUMBLE BECAUSE ROSES HAVE THORNS, I AM THANKFUL THAT THE THORNS HAVE ROSES!