Southern States American food

Restaurant Favorites Throughout Thailand
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lvdkeyes
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#21 Re: Southern States American food

Postby lvdkeyes » Mon Sep 20, 2010 1:30 pm

Fluffy Buttermilk Biscuits

1 1/4 C. cake flour
3/4 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 C. butter, cut into small chunks, icy cold
3/4 C. buttermilk

1. Preheat oven to 500 degrees

2. Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an un-greased baking sheet handy.

3. Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.

4. Knead dough and cut biscuits:
Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 – 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter.

5. Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

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Gaybutton
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#22 Re: Southern States American food

Postby Gaybutton » Mon Sep 20, 2010 2:31 pm

2lz2p wrote: The Villa Market used to have some frozen tenderized meat patties, which I used to make chicken fried steak at home, but my last few visits there they did not have it?

I'm pretty sure I saw those at Makro.

lvdkeyes wrote:1 1/4 C. cake flour

That brings to mind a question you might be able to answer. In the grocery stores I see cake flour, bread flour, and all-purpose flour. I don't understand the differences between them.

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#23 Re: Southern States American food

Postby lvdkeyes » Mon Sep 20, 2010 2:45 pm

Cake flour produces a lighter cake than all-purpose flour. Bread flour has a higher gluten content which makes the bread rise better. All-purpose is just that, you can use it for anything if you don't have the other flours on hand, but the result will be a bit different.

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#24 Re: Southern States American food

Postby lvdkeyes » Mon Sep 20, 2010 2:47 pm

The Villa Market used to have some frozen tenderized meat patties

I use round steak and pound the hell out of it a meat tenderizer mallet.

Undaunted

#25 Re: Southern States American food

Postby Undaunted » Mon Sep 20, 2010 10:49 pm

Anyone have a recipe for popovers or corn fritters?

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#26 Re: Southern States American food

Postby lvdkeyes » Mon Sep 20, 2010 11:43 pm

Popovers

Servings: 6
The secret to light and airy popovers is a very light touch in mixing and a very hot oven for baking. These are best served hot from the oven.

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt

1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to over beat. Fill custard cups 1/2 full.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.


CORN FRITTERS

1 cup all purpose flour
1 tsp. salt
1 tbsp. sugar
1/2 cup milk
2 eggs, beaten
2 tsp. baking powder
1 can or 10 oz pkg frozen corn

Sift together dry ingredients. Add beaten eggs, milk, and drained corn. Drop by spoonfuls into hot oil and cook until done.

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Gaybutton
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#27 Re: Southern States American food

Postby Gaybutton » Tue Sep 21, 2010 12:11 am

lvdkeyes wrote:Popovers

Are popovers and Yorkshire pudding pretty much the same thing?

Undaunted

#28 Re: Southern States American food

Postby Undaunted » Tue Sep 21, 2010 3:53 am

Gaybutton wrote:Are popovers and Yorkshire pudding pretty much the same thing?

G.B. Do you come from Kansas? Some may see a similarity but Basic English food is overdone meat veggies and roast potatoes! However if you have a chance to stay in a good London hotel don't miss a Full English breakfast something to be remembered oh, don't forget meat pies, bangers and mash, bubble and squeak, Todd in a hole and you can end with a spotted dick.

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#29 Re: Southern States American food

Postby lvdkeyes » Tue Sep 21, 2010 8:11 am

Gaybutton wrote: Are popovers and Yorkshire pudding pretty much the same thing?

Yes, popovers and Yorkshire Pudding are much the same. Yorkshire Pudding has beef drippings in it.

Undaunted wrote: Basic English food is overdone meat veggies and roast potatoes!

English food had improved a great deal over the past 20 years or so.


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