tag:blogger.com,1999:blog-12793822.post8708168926625343170..comments2024-01-10T10:44:25.602-06:00Comments on Two Sock Knitters: A Baker's Contraststhe fiddlin' foolhttp://www.blogger.com/profile/06139395792905529041noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-12793822.post-22124642441752257722008-11-08T12:04:00.000-06:002008-11-08T12:04:00.000-06:00Awww, man, don't you hate that? You get a craving...Awww, man, don't you hate that? You get a craving for something, and you go through the trouble of making it, and something messes it all up. I love me some good homemade biscuits. I'll stick with my mom's recipe though. Yum.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12793822.post-59507630342168676912008-11-06T00:16:00.000-06:002008-11-06T00:16:00.000-06:00That's amusing, but I have you beat on cooking hor...That's amusing, but I have you beat on cooking horrors... In a nutshell, regular rice isn't the same as converted rice, and I didn't know this. In a slightly bigger nutshell, I was eager to make chicken and rice for Matt for our first Thanksgiving together. I had a new Crock Pot, and I did everything right until I assumed I could leave rice cooking like I could noodles (I like my noodles way overdone) and when I used regular rice instead of converted rice. We had "chicken pudding", which could be spread like (very thick) peanut butter, that consisted of tiny shreds of chicken throughout a slow-cooker full of one giant grain of rice. Sorry. Chicken pudding FTW.---jenhttps://www.blogger.com/profile/01427848682472811539noreply@blogger.comtag:blogger.com,1999:blog-12793822.post-37743527031401739182008-11-05T07:21:00.000-06:002008-11-05T07:21:00.000-06:00From a born and raised southerner--unfortunately, ...From a born and raised southerner--unfortunately, biscuits don't "SWAG" well, like other breads. You also must use a soft wheat flour, like White Lily or Martha White. Regular flour is hard wheat flour and does not make a good biscuit (it makes a very nice hockey puck, though). In a pinch, pastry flour will work.<BR/><BR/>Ideally, lard is the best fat to use in a biscuit, but that can cread other issues.<BR/><BR/>Now I'm craving a nice hot biscuit... *sigh*<BR/>:)<BR/>PhyllisBob & Phyllishttps://www.blogger.com/profile/17304464057986491568noreply@blogger.comtag:blogger.com,1999:blog-12793822.post-91887786709980932142008-11-04T18:12:00.000-06:002008-11-04T18:12:00.000-06:00if at first you don't succeed...damn, sourdough br...if at first you don't succeed...<BR/><BR/>damn, sourdough bread...(slobbers like homer simpson eating a pink frosted doughnut)<BR/><BR/>OBAMA 08!Anonymousnoreply@blogger.com