dontfeartheringo wrote: Fri Feb 09, 2024 12:11 pm
Oh, and I have that same flour sifter, shortening cutter, and sugar container, because Grandma.
one of many reasons I love this man
Honestly, man, as we consider relocating to a country that isn't a bloody cauldron of dread and grinding stress, I make these little lists in my head:
things I'll take to another country: flour sifter, shortening cutter, sugar container, 100 year old carbon steel butcher knife, etc. Because, again, Grandma.
tbone wrote: Sun Dec 10, 2023 11:58 pm
I imagine at some point as a practicality we will all start assuming that this is probably the last thing we gotta mail to some asshole.
Pembs wrote: Thu Feb 08, 2024 11:54 am
Avoid chia seeds in overnight oats. They'll turn it to jelly. Okay to add at the last minute, or even a couple of hours before you eat, but not overnight.
Other than that, I just use fruit, cinnamon, ginger. Pretty boring
Heard!
I've been thinking about biscuits a lot, in addition to a side discussion in these forums about homemade being the way to go. Personally, I don't mind Pillsbury biscuits from the can. They taste fine and I like the audible pop sound that comes from opening a tube. Such a thrill! Anyway, I came across a few videos about going the homemade route. Most of them said not to use a rolling pin, but I then saw this grandma use one. Thoughts on a rolling pin? I'm also in love with her flour sifter - that shit looks antebellum
I don't know if you can buy White Lily self-rising flour in Chicago, but if you CAN, it will make the best biscuits, and you can leave out the cream of tartar and the baking powder.
If necessary, I can of course mail you five pounds of White Lily. It really is the best flour for biscuits.
(and where it says shortening, let me just say that lard is the way to go, if you wanna do it like grandma did it.)
Starting to get serious about my homemade biscuits game. Today I bought a pastry blender and biscuit cutter. A bit nervous about using the pastry blender because I've never cut butter into flour and don't want to fuck it up. Grandma Jeanne up there made it look pretty easy. Just don't want to overwork the flour. Gonna git some White Lilly self rising flour this week.
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I had an out of sight plate of spaghetti carbonara a couple of weeks ago and have my mind set on making it at home for me and my partner. Thing is, I bought 1lb of guanciale which is more than enough for two. Ideas about other dishes I can use it in are warmly accepted. Thinking maybe eggs and/or rice? Something other than pasta before I pack it away in the freezer. Maybe I should've just bought half a pound.
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rsmurphy wrote: Sun May 18, 2025 9:52 am
I had an out of sight plate of spaghetti carbonara a couple of weeks ago and have my mind set on making it at home for me and my partner. Thing is, I bought 1lb of guanciale which is more than enough for two. Ideas about other dishes I can use it in are warmly accepted. Thinking maybe eggs and/or rice? Something other than pasta before I pack it away in the freezer. Maybe I should've just bought half a pound.
barring that guanciale is something like bacon pancetta...
ofcs, eggs and bacon is always a safe bet.
I don't know if you're into sauerkraut... But a base for a good stewed suerkraut is a chopped onions plus bacon. Then you add your dried peppers and maybe tomato puree if that is your preference. In these regions, we have many Hungarian meals that were domesticated, one of them is a Szekley Gulyas.
You can always go for a bacon and spinach quiche as well.
Mushrooms always work great with bacon too.
Potatoes are great with bacon. This is our local recipe, it goes well with any meat you like, best with a breadcrumbs fried chicken/pork.
Hello. Trying to think of something interesting to accomplish with a package of Johnsonville cheddar brats that have been sitting in the fridge for almost a week. A couple of weeks ago I did homemade mac & cheese and am now wondering would they make a good addition or is it a bit much. Seems over the top idk.
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