Who's making what today?

[gillotine]

wow...

I must say that just brought back some memories of 1/10 "Yufka" kabob in downtown Stuttgart... I just had a flashback of us trying to fit 5 guys in a smart car.... What am I having tomorrow? My girl and I heading to Keystone, Snapps and chocolate in the am, prob about 6 runs on the slopes, then maybe a sandwich at 12k feet. Life is good, Great day to be alive..

[Don]

Originally Posted by mark46th

Don- I am going to look for one of the chicken rotisseries. I have always wanted to make Gyros and Carne al Pastor. For tzatziki sauce, I use Greek yogurt, much thicker for a richer sauce...

The tsaziki is home made. Greek yogurt, cucumber, dill garlic, lemon juice, and whatever else my wife throws in it. Seems to always be better on day 2 or 3.

[mark46th]

Yup- That's the way I make it! Good stuff!!

[Lan]

Mujaddara.

[cbtengr]

Biscuits Beyond quick and easy to make.

4 cups Bisquick
1 cup 7 UP
1 cup sour cream

DSCN2351.jpg

[tonyz]

Originally Posted by cbtengr

Biscuits Beyond quick and easy to make.

4 cups Bisquick
1 cup 7 UP
1 cup sour cream

Attachment 27130

Hmmmmmm, biscuits and honey.

[cbtengr]

Originally Posted by tonyz

Hmmmmmm, biscuits and honey.

That's what the wife had for dinner, she is easy to please .

[Team Sergeant]

Originally Posted by cbtengr

Biscuits Beyond quick and easy to make.

4 cups Bisquick
1 cup 7 UP
1 cup sour cream

Attachment 27130

Seriously, you posted that in this forum?

This is a biscuit recipe.... You're lucky I don't ban you for posting a "poser" biscuit recipe.......

Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Directions


Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

http://www.foodnetwork.com/recipes/a...ipe/index.html

[Team Sergeant]

Originally Posted by Don

The tsaziki is home made. Greek yogurt, cucumber, dill garlic, lemon juice, and whatever else my wife throws in it. Seems to always be better on day 2 or 3.

Tzatziki is supposed to be made 24 hours in advance, this allows the ingredients to infuse their flavors into the yogurt.

[Snaquebite]

As far as biscuits go...YES that recipe was blasphemy!

Here's a few tips from Georgia boy.

Obtaining the correct consistency of the dough takes a little practice. Just add the buttermilk a little at a time and watch for the dough to form a ball as you stir. You may need more or less milk than called for in the recipe.

Do NOT handle the dough any more than necessary. Over handling will make tough biscuits. When you turn the dough out on your board, try to double the dough over on itself only two or three times while flattening it out. Do not kneed.

If you do not have buttermilk, you can make a substitute by adding 1 tsp white vinegar in 1 cup regular milk. Stir and allow to sit for 1 minute before use.
Make sure to preheat the oven. Never start your biscuits in a cold oven.
When cutting out the biscuits, do not push down and "twist" or turn the biscuit cutter. Push straight down (as TS stated) and slide hand sideways to free the dough. Twisting the biscuit cutter compacts the edges of the dough causing uneven cooking.

Place the cut out dough on the cookie sheet with their sides just barely touching. The dough will not rise as much if there is space between the biscuits.

After placing the dough on the cookie sheet, use your thumb to make a small indentation (dimple) on the top of each biscuit. This promotes even rising to prevent lop-sided biscuits.

The cookie sheet you use can affect the browning of the biscuits. Dark material like non-stick tends to burn the bottoms before the tops are brown. Light material like aluminum or steel (without non-stick) tends to brown more evenly.

Here is probably the most important tip to avoiding flat biscuits: USE FRESH BAKING POWDER! Check the expiration date on the container, if your baking powder has been opened over a couple of months, don't use it. It is relatively inexpensive so why risk a batch of flat biscuits. You don't have to throw away the old baking powder, just don't use it for your biscuits.

[(1VB)compforce]

Originally Posted by Snaquebite

The cookie sheet you use can affect the browning of the biscuits. Dark material like non-stick tends to burn the bottoms before the tops are brown. Light material like aluminum or steel (without non-stick) tends to brown more evenly.

One note on the bottoms browning. One of the best investments I made was buying silpat style tray liners. For baking purposes they keep the bottoms from burning before the tops are done and allow me to put items that are normally "top rack only" on all the racks. I use them now for pretty much everything that goes in the oven on a baking sheet unless I need to crisp the bottom for some reason. Cleanup is incredibly easy and NOTHING sticks to the pan or sheet. The sheets do conduct heat so everything cooks just right.

http://www.amazon.com/s/ref=nb_sb_ss...at%2Caps%2C324

[mark46th]

We had roast leg of lamb for dinner Sunday. I made tzatziki for for Lamb sandwiches last night. Using fresh dill and fresh garlic make a big difference...

[cbtengr]

Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits.

[JHD]

Originally Posted by cbtengr

Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits.

I have heard of them but have never tried them. 7-up Biscuits is what I had heard them called. I like to cook, but a baker, I am not. I am, however, baking some cranberry hootycreek cookies today, as it is a rainy day out. Cookies sounded good.

[PSM]

Originally Posted by cbtengr

Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits.

We make our own "Bisquick" mix for camping but also use it occasionally at home:

2 C flour
1/2 t salt
1 T baking power
1 T sugar
2 T powered milk (or powdered buttermilk)
1/2 C shortening

Mix the dry ingredients then cut in the shortening until the mix is pea sized.

Using:

For biscuits: add 1/4 cup cold water per cup of mix. Use it to make bannock and dumplings, too.

For pancakes: Add 1 T powered milk and 1 egg (or 1 T powered egg) per cup of biscuit mix for about 6 pancakes. (At home you can add about 1/4 cup milk.)

Much cheaper than Bisquick and no added preservatives.

Pat