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Old 11-01-2019, 09:40 AM posted to rec.food.cooking
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Default Soup for dinner



"U.S. Janet B." wrote in message
...

On Thu, 10 Jan 2019 20:50:59 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 16:49:19 -0700, U.S. Janet B. wrote:

On Wed, 9 Jan 2019 11:40:59 -0600, Sqwertz
wrote:

On Tue, 8 Jan 2019 16:37:56 -0500, jmcquown wrote:

Cheese biscuits are good. I occasionally make drop biscuits with some
finely grated sharp cheddar cheese added. I don't add onion or garlic,
though.

Then you should try working at Red Lubester again - AYCE cheddar
biscuits. I often buy their dry biscuit mix. I know I could just
buy Bisquick or a generic clone, but the biscuit mix is somehow
better.


I just threw the rest of the box away. I picked it up at Costco and
thought it sounded good. Meh. I do better. Making the biscuits from
scratch and adding in real cheddar is much better. For the amount of
'work' you have to do and the mixing bowl, I might as well do my own.
The texture is much better, better mouth feel.


But didn't you at least keep those little packets of 11 secret herbs
and spices!

-sw

nah. they fell into the trash when I upended the box. I like my
biscuits with cheddar and chopped Hatch chilies. I think I even put a
pic of them on my PhotoBucket. Now, I have to make some, I've got a
craving.
Janet US

==

For me, everything is better made from scratch)


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Old 11-01-2019, 03:27 PM posted to rec.food.cooking
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Default Soup for dinner

Sqwertz wrote:

I thought for sure I had cheddar hatch biscuits. Does regular
biscuits with sausage and ripe hatch chile gravy work? With hash
browns ....
https://www.flickr.com/photos/sqwert...n/photostream/


Oh yes! Just add 2-3 over-easy eggs to that plate and I would
just get in bed and go back to sleep very happy
(after eating it all). YUM!
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Old 11-01-2019, 04:57 PM posted to rec.food.cooking
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Default Soup for dinner

Sqwertz wrote:

On Thu, 10 Jan 2019 14:50:11 -0800, Julie Bove wrote:

"Sqwertz" wrote in message
...
On Wed, 9 Jan 2019 16:14:32 -0800, Julie Bove wrote:

People have told me mine are better than theirs. I wouldn't know.

Never ate there and never bought the mix.

Yet you just claimed they have ALWAYS had cheddar bay biscuits

there at Red Lobster.

At the one here, yes. People have told me about them.


At what age were you when somebody first told you about the Cheddar
Bay Biscuits at Red Lobster?

That was another rhetorical question. Red Lobster did not have a
biscuit in any of their restaurants until 1992.


https://www.redlobster.com/news-pres...r-bay-biscuits

You just wanted to contradict somebody with your usual, unfounded
bullshit in typical Bove Style.

Where's the lie? There isn't one.


I just showed it to you.

-sw


They had something else before them though. I used to eat there now
and again when in college. There was a bread, possibly a garlic bread.
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Old 11-01-2019, 04:58 PM posted to rec.food.cooking
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Default Soup for dinner

On Thu, 10 Jan 2019 23:10:28 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:12:04 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 20:50:59 -0600, Sqwertz
wrote:

But didn't you at least keep those little packets of 11 secret herbs
and spices!

nah. they fell into the trash when I upended the box. I like my
biscuits with cheddar and chopped Hatch chilies. I think I even put a
pic of them on my PhotoBucket. Now, I have to make some, I've got a
craving.


I thought for sure I had cheddar hatch biscuits. Does regular
biscuits with sausage and ripe hatch chile gravy work? With hash
browns ....

https://www.flickr.com/photos/sqwert...n/photostream/

-sw

hmmm. I never thought of Hatch gravy. Cream gravy? That might work
real good ;-)
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Old 11-01-2019, 05:02 PM posted to rec.food.cooking
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Default Soup for dinner

On Thu, 10 Jan 2019 23:55:07 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:29:19 -0800, Leonard Blaisdell wrote:

In article , Sqwertz
wrote:

https://www.flickr.com/photos/sqwert...n/photostream/


Beautiful shot.


Thank you. Sometimes I get lucky with only 15 seconds worth of
plating and ONE quick photo.

-sw


I didn't plate. Hungry husband hanging over shoulder.
https://s1171.photobucket.com/user/g...o4c3m.jpg.html
Janet US


  #51 (permalink)   Report Post  
Old 11-01-2019, 06:01 PM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 00:11:57 -0800, Julie Bove wrote:

"Sqwertz" wrote in message
...
On Thu, 10 Jan 2019 14:48:28 -0800, Julie Bove wrote:

"Sqwertz" wrote in message
...
On Wed, 9 Jan 2019 16:08:41 -0800, Julie Bove wrote:

I don't usually add those either but my gardener likes bold flavors and
they
really did make them better than usual! The amount that he ate, tells
me
that he likes them more than what I usually make.

Yet you (and he) think he has gluten issues? I guess we can rite
off that theory permanently then, RIGHT?

Are you getting even MORE ludicrous for 2019?

I don't know what's going on there. Now he says he needs to eat "some"
gluten. I can't pin him down as to what the real issue it.


It's called, "He's playing you".


And I'm fine with that!


Just like you think its fine to try and play us.

And...

You shouldn't be.

-sw
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Old 11-01-2019, 06:04 PM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 00:16:06 -0800, Julie Bove wrote:

"Sqwertz" wrote in message
...
On Thu, 10 Jan 2019 14:50:11 -0800, Julie Bove wrote:

"Sqwertz" wrote in message
...
On Wed, 9 Jan 2019 16:14:32 -0800, Julie Bove wrote:

People have told me mine are better than theirs. I wouldn't know. Never
ate there and never bought the mix.

Yet you just claimed they have ALWAYS had cheddar bay biscuits there
at Red Lobster.

At the one here, yes. People have told me about them.


At what age were you when somebody first told you about the Cheddar
Bay Biscuits at Red Lobster?

That was another rhetorical question. Red Lobster did not have a
biscuit in any of their restaurants until 1992.

https://www.redlobster.com/news-pres...r-bay-biscuits

You just wanted to contradict somebody with your usual, unfounded
bullshit in typical Bove Style.

Where's the lie? There isn't one.


I just showed it to you.


I said the one here (Lynnwood) has always had them. We moved back here when
Angela was 6. So 14 years ago. Can't remember if the Red Lobster was there
then or not. If it was, it was, it wasn't there for long. It's next door to
Olive Garden and that was put in shortly before we moved away. We moved away
about 23 years ago.


yawn What you're doing here is called "backpedaling".

-sw
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Old 11-01-2019, 06:07 PM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 09:58:03 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 23:10:28 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:12:04 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 20:50:59 -0600, Sqwertz
wrote:

But didn't you at least keep those little packets of 11 secret herbs
and spices!

nah. they fell into the trash when I upended the box. I like my
biscuits with cheddar and chopped Hatch chilies. I think I even put a
pic of them on my PhotoBucket. Now, I have to make some, I've got a
craving.


I thought for sure I had cheddar hatch biscuits. Does regular
biscuits with sausage and ripe hatch chile gravy work? With hash
browns ....

https://www.flickr.com/photos/sqwert...n/photostream/

hmmm. I never thought of Hatch gravy. Cream gravy? That might work
real good ;-)


A seasoned milk and flour gravy, most likely no actual cream, but
often called a "cream gravy" because it's white and goes in biscuits
for CFS.

-sw
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Old 11-01-2019, 06:09 PM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 10:02:46 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 23:55:07 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:29:19 -0800, Leonard Blaisdell wrote:

In article , Sqwertz
wrote:

https://www.flickr.com/photos/sqwert...n/photostream/

Beautiful shot.


Thank you. Sometimes I get lucky with only 15 seconds worth of
plating and ONE quick photo.


I didn't plate. Hungry husband hanging over shoulder.
https://s1171.photobucket.com/user/g...o4c3m.jpg.html


I didn't know there was such a thing as drop biscuit molds. I would
make them more often if I could make them prettier like that.

-sw
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Old 11-01-2019, 07:30 PM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 12:09:20 -0600, Sqwertz
wrote:

On Fri, 11 Jan 2019 10:02:46 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 23:55:07 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:29:19 -0800, Leonard Blaisdell wrote:

In article , Sqwertz
wrote:

https://www.flickr.com/photos/sqwert...n/photostream/

Beautiful shot.

Thank you. Sometimes I get lucky with only 15 seconds worth of
plating and ONE quick photo.


I didn't plate. Hungry husband hanging over shoulder.
https://s1171.photobucket.com/user/g...o4c3m.jpg.html


I didn't know there was such a thing as drop biscuit molds. I would
make them more often if I could make them prettier like that.

-sw


I'm glad that I went looking for them for you. I never considered
making something other than biscuits in the pan. (Lodge site) When I
received it as a gift years ago it was called a biscuit pan.
It's from Lodge. Back then it was $17 I think I've seen it for $20
recently.
You heat the thing in the oven from when you turn the oven on. (400F
I think) Make your dough. Take the pan from the oven, paint the
insides with some sort of fat (everything is sizzling). Drop your
dough into each little pot and into the oven. (My disher gives
perfect dollops, no size on the disher but think ice cream scoop size)
It makes the most glorious, slightly crunchy outside.
http://www.lodgemfg.com/search?search=drop+biscuit+pan
It's available at Amazon for $24 but I see other brands are available
(more $) Mine was not pre-seasoned. If I own one pre-seasoned pan it
is this one. The biscuits come out so easily
Gonna go make some now for lunch ;-)
Janet US


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Old 11-01-2019, 07:33 PM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 12:07:28 -0600, Sqwertz
wrote:

On Fri, 11 Jan 2019 09:58:03 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 23:10:28 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:12:04 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 20:50:59 -0600, Sqwertz
wrote:

But didn't you at least keep those little packets of 11 secret herbs
and spices!

nah. they fell into the trash when I upended the box. I like my
biscuits with cheddar and chopped Hatch chilies. I think I even put a
pic of them on my PhotoBucket. Now, I have to make some, I've got a
craving.

I thought for sure I had cheddar hatch biscuits. Does regular
biscuits with sausage and ripe hatch chile gravy work? With hash
browns ....

https://www.flickr.com/photos/sqwert...n/photostream/

hmmm. I never thought of Hatch gravy. Cream gravy? That might work
real good ;-)


A seasoned milk and flour gravy, most likely no actual cream, but
often called a "cream gravy" because it's white and goes in biscuits
for CFS.

-sw


The gravy for that dish is usually heavily peppered anyway, why not
use Hatch instead. I'll try that next time. Thx for the idea.
Janet US
  #57 (permalink)   Report Post  
Old 11-01-2019, 07:40 PM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 12:30:25 -0700, U.S. Janet B.
wrote:

On Fri, 11 Jan 2019 12:09:20 -0600, Sqwertz
wrote:

On Fri, 11 Jan 2019 10:02:46 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 23:55:07 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:29:19 -0800, Leonard Blaisdell wrote:

In article , Sqwertz
wrote:

https://www.flickr.com/photos/sqwert...n/photostream/

Beautiful shot.

Thank you. Sometimes I get lucky with only 15 seconds worth of
plating and ONE quick photo.

I didn't plate. Hungry husband hanging over shoulder.
https://s1171.photobucket.com/user/g...o4c3m.jpg.html


I didn't know there was such a thing as drop biscuit molds. I would
make them more often if I could make them prettier like that.

-sw


I'm glad that I went looking for them for you. I never considered
making something other than biscuits in the pan. (Lodge site) When I
received it as a gift years ago it was called a biscuit pan.
It's from Lodge. Back then it was $17 I think I've seen it for $20
recently.
You heat the thing in the oven from when you turn the oven on. (400F
I think) Make your dough. Take the pan from the oven, paint the
insides with some sort of fat (everything is sizzling). Drop your
dough into each little pot and into the oven. (My disher gives
perfect dollops, no size on the disher but think ice cream scoop size)
It makes the most glorious, slightly crunchy outside.
http://www.lodgemfg.com/search?search=drop+biscuit+pan
It's available at Amazon for $24 but I see other brands are available
(more $) Mine was not pre-seasoned. If I own one pre-seasoned pan it
is this one. The biscuits come out so easily
Gonna go make some now for lunch ;-)
Janet US


Found this on the Lodge page -- Jalapeno, bacon, cheddar cornbread
http://www.lodgemfg.com/recipe/jalap...ddar-cornbread
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Old 11-01-2019, 09:45 PM posted to rec.food.cooking
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Posts: 1,292
Default Soup for dinner

On Fri, 11 Jan 2019 12:40:02 -0700, U.S. Janet B. wrote:

On Fri, 11 Jan 2019 12:30:25 -0700, U.S. Janet B.
wrote:

On Fri, 11 Jan 2019 12:09:20 -0600, Sqwertz
wrote:

On Fri, 11 Jan 2019 10:02:46 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 23:55:07 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:29:19 -0800, Leonard Blaisdell wrote:

In article , Sqwertz
wrote:

https://www.flickr.com/photos/sqwert...n/photostream/

Beautiful shot.

Thank you. Sometimes I get lucky with only 15 seconds worth of
plating and ONE quick photo.

I didn't plate. Hungry husband hanging over shoulder.
https://s1171.photobucket.com/user/g...o4c3m.jpg.html

I didn't know there was such a thing as drop biscuit molds. I would
make them more often if I could make them prettier like that.

-sw


I'm glad that I went looking for them for you. I never considered
making something other than biscuits in the pan. (Lodge site) When I
received it as a gift years ago it was called a biscuit pan.
It's from Lodge. Back then it was $17 I think I've seen it for $20
recently.
You heat the thing in the oven from when you turn the oven on. (400F
I think) Make your dough. Take the pan from the oven, paint the
insides with some sort of fat (everything is sizzling). Drop your
dough into each little pot and into the oven. (My disher gives
perfect dollops, no size on the disher but think ice cream scoop size)
It makes the most glorious, slightly crunchy outside.
http://www.lodgemfg.com/search?search=drop+biscuit+pan
It's available at Amazon for $24 but I see other brands are available
(more $) Mine was not pre-seasoned. If I own one pre-seasoned pan it
is this one. The biscuits come out so easily
Gonna go make some now for lunch ;-)



I didn't think about a portion scooper. I think I need to get one
that big.

Found this on the Lodge page -- Jalapeno, bacon, cheddar cornbread
http://www.lodgemfg.com/recipe/jalap...ddar-cornbread


I've got the cornbread covered :-) Jalapeno, bacon, white cheddar,
and onion:

https://www.flickr.com/photos/sqwert...ream/lightbox/

-sw
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Old 12-01-2019, 12:10 AM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 15:45:59 -0600, Sqwertz
wrote:

On Fri, 11 Jan 2019 12:40:02 -0700, U.S. Janet B. wrote:

On Fri, 11 Jan 2019 12:30:25 -0700, U.S. Janet B.
wrote:

On Fri, 11 Jan 2019 12:09:20 -0600, Sqwertz
wrote:

On Fri, 11 Jan 2019 10:02:46 -0700, U.S. Janet B. wrote:

On Thu, 10 Jan 2019 23:55:07 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:29:19 -0800, Leonard Blaisdell wrote:

In article , Sqwertz
wrote:

https://www.flickr.com/photos/sqwert...n/photostream/

Beautiful shot.

Thank you. Sometimes I get lucky with only 15 seconds worth of
plating and ONE quick photo.

I didn't plate. Hungry husband hanging over shoulder.
https://s1171.photobucket.com/user/g...o4c3m.jpg.html

I didn't know there was such a thing as drop biscuit molds. I would
make them more often if I could make them prettier like that.

-sw

I'm glad that I went looking for them for you. I never considered
making something other than biscuits in the pan. (Lodge site) When I
received it as a gift years ago it was called a biscuit pan.
It's from Lodge. Back then it was $17 I think I've seen it for $20
recently.
You heat the thing in the oven from when you turn the oven on. (400F
I think) Make your dough. Take the pan from the oven, paint the
insides with some sort of fat (everything is sizzling). Drop your
dough into each little pot and into the oven. (My disher gives
perfect dollops, no size on the disher but think ice cream scoop size)
It makes the most glorious, slightly crunchy outside.
http://www.lodgemfg.com/search?search=drop+biscuit+pan
It's available at Amazon for $24 but I see other brands are available
(more $) Mine was not pre-seasoned. If I own one pre-seasoned pan it
is this one. The biscuits come out so easily
Gonna go make some now for lunch ;-)



I didn't think about a portion scooper. I think I need to get one
that big.

Found this on the Lodge page -- Jalapeno, bacon, cheddar cornbread
http://www.lodgemfg.com/recipe/jalap...ddar-cornbread


I've got the cornbread covered :-) Jalapeno, bacon, white cheddar,
and onion:

https://www.flickr.com/photos/sqwert...ream/lightbox/

-sw


Oh, my! That looks good!
Janet US
P.S. I didn't mean that my pan was pre-seasoned, rather, well
seasoned.
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Old 12-01-2019, 12:12 AM posted to rec.food.cooking
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Default Soup for dinner

On Fri, 11 Jan 2019 21:26:24 -0000 (UTC), Wayne Boatwright
wrote:

On Fri 11 Jan 2019 10:02:46a, U.S. Janet B. told us...

On Thu, 10 Jan 2019 23:55:07 -0600, Sqwertz
wrote:

On Thu, 10 Jan 2019 21:29:19 -0800, Leonard Blaisdell wrote:

In article , Sqwertz
wrote:

https://www.flickr.com/photos/sqwert...in/photostream
/

Beautiful shot.

Thank you. Sometimes I get lucky with only 15 seconds worth of
plating and ONE quick photo.

-sw


I didn't plate. Hungry husband hanging over shoulder.
https://s1171.photobucket.com/user/g...Biscuits%203_z
psgkfo4c3m.jpg.html Janet US


Those look delicious!

I make scratch biscuits using White Lily flour, adding sharp cheddar
cheese, a modest amont of granulated garlic, and a twist or two of
freshly groud black pepper. I scoop up some dough, then dip in
melted butter and bake on parchment paper.


I hadn't thought of dipping dough. I bet that makes the biscuits
golden. I like the black pepper idea.
Janet US


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