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Lakeshore
An author of no particular popularity

Jay Lake
Date: 2007-12-22 09:44
Subject: [personal] Breakfast
Security: Public
Location:Nuevo Rancho Lake
Mood:comforted
Music:the Child singing hymns under her breath
Tags:food, personal
Breakfast:
  • 1/4 pound bacon, slow cooked in cast iron pan

  • scratch biscuits (which are finally coming out right thanks to some failure analysis from khaybee)

  • one egg cracked into small bowl, heavily dusted with curry powder and fresh-ground black pepper, allowed to sit for 10 minutes, then fried over medium in bacon grease

  • large glass orange juice

My right knee and right wrist still ache, but I am Comforted.

Writing shortly.
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Rose Fox
User: rosefox
Date: 2007-12-22 17:56 (UTC)
Subject: (no subject)
Comfort food is the best.
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Mindy Klasky
User: mindyklasky
Date: 2007-12-22 22:08 (UTC)
Subject: (no subject)
Sounds divine! My biscuits are consistent failures - hard as rocks... What's the purpose of letting the egg sit for 10 minutes?
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Jay Lake: food-ribs
User: jaylake
Date: 2007-12-23 01:23 (UTC)
Subject: (no subject)
Keyword:food-ribs
Actually, leaving the egg sit is mostly a habit from baking. Eggs at or near room temp are much easier to whip or mix into recipes than eggs right from the fridge. In this case, though, I was letting the curry and black pepper miscegenate with the egg itself.
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Jay Lake
User: jaylake
Date: 2007-12-23 01:27 (UTC)
Subject: (no subject)
Oh good lord.

:: checks fridge for bacon ::
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User: ellameena
Date: 2007-12-24 18:43 (UTC)
Subject: (no subject)
Wow, this would be much better for taping to your cat than ordinary individual bacon strips. You could make a large one and sort of wrap the whole cat in it. (Baking optional.) My dogs would love it.
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willyumtx
User: willyumtx
Date: 2007-12-26 05:26 (UTC)
Subject: (no subject)
Like a pig in a blanket except outside in and with a cat instead of a hot dog.
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User: ellameena
Date: 2007-12-22 23:37 (UTC)
Subject: (no subject)
The secret to good biscuits is the right flour. The best flour I've found is White Lily. It's so good, in fact, that I've converted my husband's family, and they are all southerners who have prepared and eaten ten million biscuits in their lives. They couldn't believe how puffy and delicious the biscuits are. You need SOFT wheat for biscuits, not hard wheat, which is what you get in most all purpose flour, and has a greater gluten content, which is better for bread, but lousy for biscuits. I buy White Lily self rising flour, then cut a quarter cup of butter or coconut oil into two cups of flour, and add milk or buttermilk until it's the right consistency. (When I'm using buttermilk, I usually dump a teaspoon of baking soda in, just for good luck, as I believe that the self-rising flour contains baking powder--aka baking soda plus cream of tartar.) Then bake in a very hot oven (450) for ten minutes. My biscuits are always really good.

I also store most of my flours in the freezer, as I think that flour stored at RT for any length of time develops a stale flavor.
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Jay Lake
User: jaylake
Date: 2007-12-23 01:24 (UTC)
Subject: (no subject)
Oooh! Wonderful advice. Thank you very much.

What does cocnut oil do to the taste? And do you use full-fat buttermilk or reduced fat?
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User: ellameena
Date: 2007-12-23 15:29 (UTC)
Subject: (no subject)
Oh, good point. I use refined coconut oil, which has no taste. One time I tried virgin coconut oil, and it was a little weird. The reason I use coconut oil is because I decided not to use shortening any more for health reasons, and coconut is a solid fat at room temperature, so you can cut it into the flour just like shortening. There's reason to think, in fact, that coconut oil is good for your health, even though it's a saturated fat. I've tried lard, but the flavor is a bit too "much" for me in biscuits. (Now, for a pie crust...yum)

I'm not sure whether my buttermilk is full fat or low fat. I get it from a local dairy and it comes in an unlabeled glass bottle. What's the default on buttermilk? I think either kind would work well enough.
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Jay Lake
User: jaylake
Date: 2007-12-23 16:24 (UTC)
Subject: (no subject)
Well, I thought fat content was the whole point of buttermilk, but the only buttermilk I could find at Albertson's was reduced fat. Which I don't quite get...

I'll check some of the more upscale stores as time permits, also while looking for White Lily or some other pastry flour.

I also had a wild hair to make them with bacon greae sometime, which would be even weirder than lard, I think.
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User: ellameena
Date: 2007-12-23 18:41 (UTC)
Subject: (no subject)
I consulted my mother-in-law (an actual coal-miner's daughter from Tennessee :-) and she says that you can get buttermilk with butterfat in it, or without the fat.

The bacon idea sounds intriguing. I would leave the salt out of the recipe, and maybe throw in some little crumbled bits of bacon. Oh, and maybe some cheeeeese! Bacon makes everything better.
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Jay Lake: food-ribs
User: jaylake
Date: 2007-12-23 19:10 (UTC)
Subject: (no subject)
Keyword:food-ribs
Bacon makes everything better!

Did you see the links here:


http://jaylake.livejournal.com/1320818.html?thread=8566642#t8566642
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