Old Fashion Biscuits
Old Fashion Biscuits
2 cups All-Purpose flour 2 Tbls. baking powder 1/2 Tsp. salt 1/2 cup lard 2/3 cup buttermilk Preheat oven to 450 F. Put 2 Tbls. lard in a skillet and get it hot; grease the sides. Stir together the flour, baking powder, and salt. Cut in the lard until the mixture resembles coarse crumbs. Make a well in the center. Pour the buttermilk in all at once. Stir just until dough clings together. Knead gently on a lightly floured surface for 10-12 strokes. Roll or pat to 1/2-1 inch thickness. Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the cutter into flour before each cut. Transfer to the hot greased skillet, covering each biscuit with a thin coating of melted lard. Bake in a 450 F. oven for 10-15 minutes, or until golden. Makes: 10-12 biscuits. Serve steaming hot with sweet butter and your favorite jam. -- William Barfieldsr |
Old Fashion Biscuits
Look Mr. A1, I'm not trying to be rude or anything, but there are several
groups that would be more appropriate for this recipe. Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old Fashion Biscuites" are somewhat out of place here. Linda "A1 WBarfieldsr" > wrote in message .. . > Old Fashion Biscuits > > 2 cups All-Purpose flour > 2 Tbls. baking powder > 1/2 Tsp. salt > 1/2 cup lard > 2/3 cup buttermilk > > Preheat oven to 450 F. > Put 2 Tbls. lard in a skillet and get it hot; grease the sides. > Stir together the flour, baking powder, and salt. > Cut in the lard until the mixture resembles coarse crumbs. > Make a well in the center. > Pour the buttermilk in all at once. > Stir just until dough clings together. > Knead gently on a lightly floured surface for 10-12 strokes. > Roll or pat to 1/2-1 inch thickness. > Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the cutter > into flour before each cut. > Transfer to the hot greased skillet, covering each biscuit with a thin > coating of melted lard. > Bake in a 450 F. oven for 10-15 minutes, or until golden. > Makes: 10-12 biscuits. > Serve steaming hot with sweet butter and your favorite jam. > > -- > William Barfieldsr > > |
Old Fashion Biscuits
"Linda" > wrote in message news:wWlgb.52876$vj2.6092@fed1read06... > Look Mr. A1, I'm not trying to be rude or anything, but there are several > groups that would be more appropriate for this recipe. > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > Fashion Biscuites" are somewhat out of place here. > > Linda I think you're supposed to add some chopped green peppers - Doesn't that mak'em Mexican? Dimitri |
Old Fashion Biscuits
Along the Tex-Mex Boarder Plex, old fashion biscuits as described in the
post are often found in panderies beside sweet anise molletes, bolillos, pumpkin empanaditas and a multitude of exuberantly colored pasteles. doc "Dimitri" > wrote in message m... > > "Linda" > wrote in message > news:wWlgb.52876$vj2.6092@fed1read06... > > Look Mr. A1, I'm not trying to be rude or anything, but there are several > > groups that would be more appropriate for this recipe. > > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > > Fashion Biscuites" are somewhat out of place here. > > > > Linda > > I think you're supposed to add some chopped green peppers - Doesn't that > mak'em Mexican? > > Dimitri > > |
Old Fashion Biscuits
Dimitri > wrote in message
m asked Linda > after she wrote in message news:wWlgb.52876$vj2.6092@fed1read06... > > Look Mr. A1, I'm not trying to be rude or anything, but there > > are several groups that would be more appropriate for this > > recipe. Try rec.food.cooking or alt.recipes, which are a couple. > > Honestly "Old Fashion Biscuites" are somewhat out of place > > here. > > > I think you're supposed to add some chopped green peppers - > Doesn't that mak'em Mexican? Only if they're from El Paso cans. The Ranger |
Old Fashion Biscuits
The name "Old Fashion Biscuits" is misdirecting. Had it been "Vieja Manera
Biscuites" they would have passed without notice. :-) doc "William Jennings" > wrote in message ... > Along the Tex-Mex Boarder Plex, old fashion biscuits as described in the > post are often found in panderies beside sweet anise molletes, bolillos, > pumpkin empanaditas and a multitude of exuberantly colored pasteles. > > doc > > > > "Dimitri" > wrote in message > m... > > > > "Linda" > wrote in message > > news:wWlgb.52876$vj2.6092@fed1read06... > > > Look Mr. A1, I'm not trying to be rude or anything, but there are > several > > > groups that would be more appropriate for this recipe. > > > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > > > Fashion Biscuites" are somewhat out of place here. > > > > > > Linda > > > > I think you're supposed to add some chopped green peppers - Doesn't that > > mak'em Mexican? > > > > Dimitri > > > > > > |
Old Fashion Biscuits
The Terran carbon-based unit designating itself as "William Jennings"
> shared its ideas in alt.food.mexican-cooking on Tue, 07 Oct 2003 02:37:50 GMT: > The name "Old Fashion Biscuits" is misdirecting. Had it been "Vieja > Manera Biscuites" they would have passed without notice. :-) > Not with buttermilk they wouldn't have. I have yet to find buttermilk in Mexico. Even though I'm fairly sure it can be found somewhere these days. --Douglas |
Old Fashion Biscuits
"Dimitri" > wrote in message m... > > "Linda" > wrote in message > news:wWlgb.52876$vj2.6092@fed1read06... > > Look Mr. A1, I'm not trying to be rude or anything, but there are several > > groups that would be more appropriate for this recipe. > > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > > Fashion Biscuites" are somewhat out of place here. > > > > Linda > > I think you're supposed to add some chopped green peppers - Doesn't that > mak'em Mexican? > > Dimitri > > Maybe, they might be more Mexican if made in Mexico by a Mexican tho', maybe add a spot of Cheeze Whiz with a Rotel tomato dip :) Linda |
Old Fashion Biscuits
Correct, you wouldn't find buttermilk biscuits in Mexico proper. The
buttermilk biscuits I mentioned are found along the boarder land of Tex-Mex. Buttermilk (jocoque) was hard to find in Mexico when I lived there but today the H.E.B stores in Northern Mexico do carry buttermilk. Last time I was in Monterrey I found General Foods "Cafe Vienna" in the grocery stores. The day I returned I found canned Goya "Huitacoche" in the grocery store here. Come to think of it, when I lived in Mexico milk was hard to find outside the larger cities.... but that was some time ago. doc "Douglas S. Ladden" > wrote in message 6... > The Terran carbon-based unit designating itself as "William Jennings" > > shared its ideas in alt.food.mexican-cooking on > Tue, 07 Oct 2003 02:37:50 GMT: > > > The name "Old Fashion Biscuits" is misdirecting. Had it been "Vieja > > Manera Biscuites" they would have passed without notice. :-) > > > Not with buttermilk they wouldn't have. I have yet to find > buttermilk in Mexico. Even though I'm fairly sure it can be found > somewhere these days. > > --Douglas |
Old Fashion Biscuits
On Tue, 7 Oct 2003 06:42:46 -0700, "Linda" >
wrote: >"Dimitri" > wrote in message om... >> I think you're supposed to add some chopped green peppers - Doesn't that >> mak'em Mexican? >> >> Dimitri >> >> >Maybe, they might be more Mexican if made in Mexico by a Mexican tho', maybe >add a >spot of Cheeze Whiz with a Rotel tomato dip :) > >Linda Don't forget the *guac*! David |
Old Fashion Biscuits
"William Jennings" > wrote in message ... > The name "Old Fashion Biscuits" is misdirecting. Had it been "Vieja Manera > Biscuites" they would have passed without notice. :-) > > doc > > "William Jennings" > wrote in message > ... > > Along the Tex-Mex Boarder Plex, old fashion biscuits as described in the > > post are often found in panderies beside sweet anise molletes, bolillos, > > pumpkin empanaditas and a multitude of exuberantly colored pasteles. > > > > doc > > > > > > > > "Dimitri" > wrote in message > > m... > > > > > > "Linda" > wrote in message > > > news:wWlgb.52876$vj2.6092@fed1read06... > > > > Look Mr. A1, I'm not trying to be rude or anything, but there are > > several > > > > groups that would be more appropriate for this recipe. Linda and Dimitri, I'm sure you think you 're speaking for the Millions of people in Mexico, when you say not one person living in Mexico would ever make biscuits because the recipe called for buttermilk. I also think you believe the Mexican people are so stupid that they couldn't think to use fresh milk or canned milk instead of buttermilk. I even think you believe, that they don't even make biscuits in Mexico, especially the thousands of people that have lived in the US and now live in Mexico. I was also informed in an earlier post that if it is made in Mexico it has to be an Authentic Mexican dish. As far as you not wanting to be rude or anything, I believe you know what you were trying to be. If you believe the recipe is not something you would make then don't make it, KISS. In fact don't even read it. Pretend it is an advertisement for a Porn flick, unless your into that kind of thing. I almost would bet not a single Mexican would fry up some potatoes then throw some chorizo in the skillet with a couple of chiles and then scramble some eggs with it and pour the eggs over those biscuits. I guess ice cold milk to wash it down with is totally out of the question. -- William Barfieldsr |
Old Fashion Biscuits
"David Wright" > wrote in message ... > On Tue, 7 Oct 2003 06:42:46 -0700, "Linda" > > wrote: > > >"Dimitri" > wrote in message > om... > > >> I think you're supposed to add some chopped green peppers - Doesn't that > >> mak'em Mexican? > >> > >> Dimitri > >> > >> > >Maybe, they might be more Mexican if made in Mexico by a Mexican tho', maybe > >add a > >spot of Cheeze Whiz with a Rotel tomato dip :) > > > >Linda > > Don't forget the *guac*! > > David > \ I almost forgot, how many *guacs* do we need? Linda |
Old Fashion Biscuits
"A1 WBarfieldsr" > wrote in message .. . > > < Snip> I guess ice cold milk to wash it down with is totally out of the > question. Nope, Jose Lopez was the lone mexican who ate that ugly buttermilk biscuit served in La Pesca, Mexico circa 1986. Laura Esquivel, reported he had it with "café con leche." :-) All one needs consider is the amount of homemade cheese we find in Mexico and the fact Mexicans in the country seldom waste anything. Food is very regional throughout Mexico. In and around Rio Soto and south to Largo Catamaco armadillo tacos were often found in small villages. I got to like them before I found out what it was. The goat cheese made on those remote ranches near Real de Catorce I have yet to find anywhere along the boarder. This reminds me of a gruel I'll never forget from the 70's in El Paso del Toro, made with chicken broth and corn meal of which I've never seen a recipe. It was just called _Olla_, just really good chicken broth with corn meal to thicken. This is great in a thermos on a cold day fishing. doc :-) P.S. Anyone reading this post ought to know I was snacking on Wasabi Peas during the commission of this message. |
Old Fashion Biscuits
The Terran carbon-based unit designating itself as "Linda"
> shared its ideas in alt.food.mexican-cooking on Tue, 07 Oct 2003 22:00:10 GMT: > > "David Wright" > wrote in message > ... >> On Tue, 7 Oct 2003 06:42:46 -0700, "Linda" > >> wrote: >> >> >"Dimitri" > wrote in message >> om... >> >> >> I think you're supposed to add some chopped green peppers - Doesn't > that >> >> mak'em Mexican? >> >> >> >> Dimitri >> >> >> >> >> >Maybe, they might be more Mexican if made in Mexico by a Mexican tho', > maybe >> >add a >> >spot of Cheeze Whiz with a Rotel tomato dip :) >> > >> >Linda >> >> Don't forget the *guac*! >> >> David >> \ > I almost forgot, how many *guacs* do we need? > I think it depends on whether they are adult *guacs* or baby *guacs*. --Douglas |
Old Fashion Biscuits
"Linda" > wrote in message news:wWlgb.52876$vj2.6092@fed1read06... > Look Mr. A1, I'm not trying to be rude or anything, but there are several > groups that would be more appropriate for this recipe. > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > Fashion Biscuites" are somewhat out of place here. > > Linda > > "A1 WBarfieldsr" > wrote in message > .. . > > Old Fashion Biscuits > > > > 2 cups All-Purpose flour > > 2 Tbls. baking powder > > 1/2 Tsp. salt > > 1/2 cup lard > > 2/3 cup buttermilk > > > > Preheat oven to 450 F. > > Put 2 Tbls. lard in a skillet and get it hot; grease the sides. > > Stir together the flour, baking powder, and salt. > > Cut in the lard until the mixture resembles coarse crumbs. > > Make a well in the center. > > Pour the buttermilk in all at once. > > Stir just until dough clings together. > > Knead gently on a lightly floured surface for 10-12 strokes. > > Roll or pat to 1/2-1 inch thickness. > > Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the cutter > > into flour before each cut. > > Transfer to the hot greased skillet, covering each biscuit with a thin > > coating of melted lard. > > Bake in a 450 F. oven for 10-15 minutes, or until golden. > > Makes: 10-12 biscuits. > > Serve steaming hot with sweet butter and your favorite jam. > > > > -- > > William Barfieldsr > > > > > > I agree with Linda,,, I also appreciate those posts where the author has really made the item and not just clip out of some newspaper because it looks good. B |
Old Fashion Biscuits
Hi Linda;
This Biscuits are part of our "sweet bread" "pan de dulce" in Mexico, since my Mamy was a kid, Biscuits are found in any backery in Mexico, and even there is a house "Bisquets Obregon", that now has a lot of branches all over Mexico city and some other states. If they came from another country, they have been adopted to our Mexican kitchen long ago. If this group as far as I understand is to discuss and share Mexican food recipes. I had problems with this recipe long ago and I asked in this very same group about the recipe and Shelora, Arturo and Jerry helped me to figure out my problem. Why you find this recipe out of place? Why you ask someone to post in another group? just because you consider this recipe is not Mexican food? But, what about the others reading this group? By the way, I hope now you answer my post, since I have made some questions to you before and you never answer. Irma. "Linda" > wrote in message news:wWlgb.52876$vj2.6092@fed1read06... > Look Mr. A1, I'm not trying to be rude or anything, but there are several > groups that would be more appropriate for this recipe. > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > Fashion Biscuites" are somewhat out of place here. > > Linda > > "A1 WBarfieldsr" > wrote in message > .. . > > Old Fashion Biscuits > > > > 2 cups All-Purpose flour > > 2 Tbls. baking powder > > 1/2 Tsp. salt > > 1/2 cup lard > > 2/3 cup buttermilk > > > > Preheat oven to 450 F. > > Put 2 Tbls. lard in a skillet and get it hot; grease the sides. > > Stir together the flour, baking powder, and salt. > > Cut in the lard until the mixture resembles coarse crumbs. > > Make a well in the center. > > Pour the buttermilk in all at once. > > Stir just until dough clings together. > > Knead gently on a lightly floured surface for 10-12 strokes. > > Roll or pat to 1/2-1 inch thickness. > > Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the cutter > > into flour before each cut. > > Transfer to the hot greased skillet, covering each biscuit with a thin > > coating of melted lard. > > Bake in a 450 F. oven for 10-15 minutes, or until golden. > > Makes: 10-12 biscuits. > > Serve steaming hot with sweet butter and your favorite jam. > > > > -- > > William Barfieldsr > > > > > > |
Old Fashion Biscuits & Guacamole
Judging from what I've read the past few days in this NG, many only know
what they have read in cook books or learned over vacation about food in Mexico. Knowing the foods historical vignettes and sometimes poignant anecdotes is just as important as capturing the flavor. The flan recipes sort of did it for me. Flan recipes to be sure, but nothing I would serve. My conclusion.... why bother and put up with some smart remarks from someone in Ohio who spent two weeks in Mexico eating at a resort. Makes you wonder how many know what a cazuela is... much less use them. I use the Eagle Brand, Pet Evaporated milk recipe for flan with a hint of orange flavor. I made it for a party and it went so fast my girlfriend and her mother didn't get enough. The next week I made it for them again in a 6"x12"x2" glass baking dish. I took off and went fishing overnight. The next day on my return I thought about the tasty flan waiting at home. To my dismay there was no flan. They had eaten the entire thing...... both have been a little sick of flan evry since ;-) Let them eat biscuits con guacamole. doc "Irma" > wrote in message .. . > Hi Linda; > > This Biscuits are part of our "sweet bread" "pan de dulce" in Mexico, since > my Mamy was a kid, Biscuits are found in any backery in Mexico, and even > there is a house "Bisquets Obregon", that now has a lot of branches all over > Mexico city and some other states. > > If they came from another country, they have been adopted to our Mexican > kitchen long ago. > > If this group as far as I understand is to discuss and share Mexican food > recipes. > > I had problems with this recipe long ago and I asked in this very same group > about the recipe and Shelora, Arturo and Jerry helped me to figure out my > problem. > > Why you find this recipe out of place? Why you ask someone to post in > another group? just because you consider this recipe is not Mexican food? > But, what about the others reading this group? > > By the way, I hope now you answer my post, since I have made some questions > to you before and you never answer. > > Irma. > > > "Linda" > wrote in message > news:wWlgb.52876$vj2.6092@fed1read06... > > Look Mr. A1, I'm not trying to be rude or anything, but there are several > > groups that would be more appropriate for this recipe. > > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > > Fashion Biscuites" are somewhat out of place here. > > > > Linda > > > > "A1 WBarfieldsr" > wrote in message > > .. . > > > Old Fashion Biscuits > > > > > > 2 cups All-Purpose flour > > > 2 Tbls. baking powder > > > 1/2 Tsp. salt > > > 1/2 cup lard > > > 2/3 cup buttermilk > > > > > > Preheat oven to 450 F. > > > Put 2 Tbls. lard in a skillet and get it hot; grease the sides. > > > Stir together the flour, baking powder, and salt. > > > Cut in the lard until the mixture resembles coarse crumbs. > > > Make a well in the center. > > > Pour the buttermilk in all at once. > > > Stir just until dough clings together. > > > Knead gently on a lightly floured surface for 10-12 strokes. > > > Roll or pat to 1/2-1 inch thickness. > > > Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the > cutter > > > into flour before each cut. > > > Transfer to the hot greased skillet, covering each biscuit with a thin > > > coating of melted lard. > > > Bake in a 450 F. oven for 10-15 minutes, or until golden. > > > Makes: 10-12 biscuits. > > > Serve steaming hot with sweet butter and your favorite jam. > > > > > > -- > > > William Barfieldsr > > > > > > > > > > > > |
Old Fashion Biscuits
"Irma" > wrote in message .. . > Hi Linda; > > This Biscuits are part of our "sweet bread" "pan de dulce" in Mexico, since "pan dulce" but not biscuits, not "old fashion biscuits" > my Mamy was a kid, Biscuits are found in any backery in Mexico, and even > there is a house "Bisquets Obregon", that now has a lot of branches all over > Mexico city and some other states. > > If they came from another country, they have been adopted to our Mexican > kitchen long ago. What part of Mexico are you from? > > If this group as far as I understand is to discuss and share Mexican food > recipes. Yes it is, but IMHO "old fashion biscuits" don't qualify.. > > I had problems with this recipe long ago and I asked in this very same group > about the recipe and Shelora, Arturo and Jerry helped me to figure out my > problem. > > Why you find this recipe out of place? Why you ask someone to post in > another group? just because you consider this recipe is not Mexican food? > But, what about the others reading this group? Maybe you misread my post....I did not ask someone to post in another group. I merely suggested there might be a more appropriate group for "old fashioned biscuits" Go back and read again. > > By the way, I hope now you answer my post, since I have made some questions > to you before and you never answer. Sorry, I don't recall that. BTW, get out your Mexican cookbooks, and post a recipe for "old fashion biscuits" none of mine (and I have quite a few) have a recipe. Linda > > Irma. > > > "Linda" > wrote in message > news:wWlgb.52876$vj2.6092@fed1read06... > > Look Mr. A1, I'm not trying to be rude or anything, but there are several > > groups that would be more appropriate for this recipe. > > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > > Fashion Biscuites" are somewhat out of place here. > > > > Linda > > > > "A1 WBarfieldsr" > wrote in message > > .. . > > > Old Fashion Biscuits > > > > > > 2 cups All-Purpose flour > > > 2 Tbls. baking powder > > > 1/2 Tsp. salt > > > 1/2 cup lard > > > 2/3 cup buttermilk > > > > > > Preheat oven to 450 F. > > > Put 2 Tbls. lard in a skillet and get it hot; grease the sides. > > > Stir together the flour, baking powder, and salt. > > > Cut in the lard until the mixture resembles coarse crumbs. > > > Make a well in the center. > > > Pour the buttermilk in all at once. > > > Stir just until dough clings together. > > > Knead gently on a lightly floured surface for 10-12 strokes. > > > Roll or pat to 1/2-1 inch thickness. > > > Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the > cutter > > > into flour before each cut. > > > Transfer to the hot greased skillet, covering each biscuit with a thin > > > coating of melted lard. > > > Bake in a 450 F. oven for 10-15 minutes, or until golden. > > > Makes: 10-12 biscuits. > > > Serve steaming hot with sweet butter and your favorite jam. > > > > > > -- > > > William Barfieldsr > > > > > > > > > > > > |
Old Fashion Biscuits
"Linda" > wrote in message news:ysehb.54651$vj2.50524@fed1read06... > BTW, get out your Mexican cookbooks, and post a recipe for "old fashion > biscuits" none of mine (and I > have quite a few) have a recipe. > > Linda I'll bet those Mexican cookbooks are mostly in English. In other words transcriptions of Mexican recipes one time removed from the source. Most Mexicans have never used a cookbook. Mexican cooking is mostly an oral tradition passed down from chef to apprentice, from mother to daughter. In Mexico most good cooks will say "the secret is in the hands". I also have a large collection of cook books I've gathered around the world. Nothing is better than direct transmission and observation of a recipe brought to life in full view. The historical vignettes and anecdotes associated with some recipes may in some small way help a good cook towards the scents and flavors of an authentic Mexican kitchen. doc |
Old Fashion Biscuits
"William Jennings" > wrote in message ... > > "Linda" > wrote in message > news:ysehb.54651$vj2.50524@fed1read06... > > BTW, get out your Mexican cookbooks, and post a recipe for "old fashion > > biscuits" none of mine (and I > > have quite a few) have a recipe. > > > > Linda > > I'll bet those Mexican cookbooks are mostly in English. In other words > transcriptions of Mexican recipes one time removed from the source. Most > Mexicans have never used a cookbook. Mexican cooking is mostly an oral > tradition passed down from chef to apprentice, from mother to daughter. In > Mexico most good cooks will say "the secret is in the hands". you're absolutely right..my mother-in-law just throws everything in..I do too with a lot of things I cook. That's why I still haven't posted my ranchero sauce recipe yet.. There really is *no* recipe. > > I also have a large collection of cook books I've gathered around the world. > Nothing is better than direct transmission and observation of a recipe > brought to life in full view. The historical vignettes and anecdotes > associated with some recipes may in some small way help a good cook towards > the scents and flavors of an authentic Mexican kitchen. > > doc > > have a large collection too. But none of my Mexican books have a recipe for "old fashion biscuits" Linda |
Old Fashion Biscuits
Linda wrote:
> "Irma" > wrote in message > .. . > >>Hi Linda; >> >>This Biscuits are part of our "sweet bread" "pan de dulce" in Mexico, > > since > > "pan dulce" but not biscuits, not "old fashion biscuits" > > >>my Mamy was a kid, Biscuits are found in any backery in Mexico, and even >>there is a house "Bisquets Obregon", that now has a lot of branches all > > over > >>Mexico city and some other states. >> >>If they came from another country, they have been adopted to our Mexican >>kitchen long ago. > > > What part of Mexico are you from? > > >>If this group as far as I understand is to discuss and share Mexican food >>recipes. > > > Yes it is, but IMHO "old fashion biscuits" don't qualify.. > > >>I had problems with this recipe long ago and I asked in this very same > > group > >>about the recipe and Shelora, Arturo and Jerry helped me to figure out my >>problem. >> >>Why you find this recipe out of place? Why you ask someone to post in >>another group? just because you consider this recipe is not Mexican food? >>But, what about the others reading this group? > > > Maybe you misread my post....I did not ask someone to post in another group. > I merely suggested there might be a more appropriate group for "old > fashioned biscuits" > Go back and read again. > > >>By the way, I hope now you answer my post, since I have made some > > questions > >>to you before and you never answer. > > > Sorry, I don't recall that. > > BTW, get out your Mexican cookbooks, and post a recipe for "old fashion > biscuits" none of mine (and I > have quite a few) have a recipe. > > Linda > >>Irma. >> >> >>"Linda" > wrote in message >>news:wWlgb.52876$vj2.6092@fed1read06... >> >>>Look Mr. A1, I'm not trying to be rude or anything, but there are > > several > >>>groups that would be more appropriate for this recipe. >>>Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old >>>Fashion Biscuites" are somewhat out of place here. >>> >>>Linda >>> >>>"A1 WBarfieldsr" > wrote in message m... >>> >>>>Old Fashion Biscuits >>>> >>>>2 cups All-Purpose flour >>>>2 Tbls. baking powder >>>>1/2 Tsp. salt >>>>1/2 cup lard >>>>2/3 cup buttermilk >>>> >>>>Preheat oven to 450 F. >>>>Put 2 Tbls. lard in a skillet and get it hot; grease the sides. >>>>Stir together the flour, baking powder, and salt. >>>>Cut in the lard until the mixture resembles coarse crumbs. >>>>Make a well in the center. >>>>Pour the buttermilk in all at once. >>>>Stir just until dough clings together. >>>>Knead gently on a lightly floured surface for 10-12 strokes. >>>>Roll or pat to 1/2-1 inch thickness. >>>>Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the >> >>cutter >> >>>>into flour before each cut. >>>>Transfer to the hot greased skillet, covering each biscuit with a thin >>>>coating of melted lard. >>>>Bake in a 450 F. oven for 10-15 minutes, or until golden. >>>>Makes: 10-12 biscuits. >>>>Serve steaming hot with sweet butter and your favorite jam. >>>> >>>>-- >>>>William Barfieldsr >>>> >>>> >>> >>> >> > > And while the mouth is at it, he can put up his recipe for flan and not some non-duplicable generalitites. jim |
Old Fashion Biscuits
William Jennings wrote:
> "Linda" > wrote in message > news:ysehb.54651$vj2.50524@fed1read06... > >>BTW, get out your Mexican cookbooks, and post a recipe for "old fashion >>biscuits" none of mine (and I >>have quite a few) have a recipe. >> >>Linda > > > I'll bet those Mexican cookbooks are mostly in English. In other words > transcriptions of Mexican recipes one time removed from the source. Most > Mexicans have never used a cookbook. Mexican cooking is mostly an oral > tradition passed down from chef to apprentice, from mother to daughter. In > Mexico most good cooks will say "the secret is in the hands". > > I also have a large collection of cook books I've gathered around the world. > Nothing is better than direct transmission and observation of a recipe > brought to life in full view. The historical vignettes and anecdotes > associated with some recipes may in some small way help a good cook towards > the scents and flavors of an authentic Mexican kitchen. > > doc > > Careful, doc, you might be making a fool out of oyurself. Put up or shut up. We'll more than settle for any resipe you can put up from a Spanish-language cookbook. A lot are bi-lingual here. So, put up or shut up. The challenge has been made twice now. jim |
Old Fashion Biscuits
"Jim Lane" > wrote in message ... > Careful, doc, you might be making a fool out of oyurself. Put up or shut > up. We'll more than settle for any resipe you can put up from a > Spanish-language cookbook. A lot are bi-lingual here. > > So, put up or shut up. The challenge has been made twice now. I guess I'll hug my teddy bear close tonight........... Exactly what are you talking about, what challenge and who is we'll? Do you have a mouse in your pocket? doc |
Old Fashion Biscuits
"Linda" > wrote in message news:ENhhb.54684$vj2.42416@fed1read06... <Snip> .. < That's why I still haven't posted my ranchero sauce recipe yet.. There really is *no* recipe.> Exactly, there are no definitive recipes. I live in a city where there are thousands of different Ranchero Sauces. I spent no small amount of time defining for myself just what did it for me. I find for my taste I like roasted plum tomatoes or canned stewed tomatoes, onions, touch of garlic and clantro with chile petines that heats my whole mouth. I am talking about dried chile petines and not the pickled ones. I know, picky, picky, picky but that's taste for you. > ><snip> > have a large collection too. But none of my Mexican books have a recipe > for "old fashion > biscuits" But you do have Erma. Hey, biscuits have too many carbs for me these days anyway, seldom eat them. doc |
Old Fashion Biscuits
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Old Fashion Biscuits
According to Googling, Desarrolladora de Franquicias Los Bisquets Obregón is
a restaurant/cafe and not a "backery " Linda "William Jennings" > wrote in message ... > Irma, > > Here you go: > > LOS BISQUETS BISQUETS OBREGON > Razón Social: Desarrolladora de Franquicias Los Bisquets Obregón SA de > CV.Lousiana No. 58, Col. NápolesMéxico DFC.P. 03810México > Contacto: Delgadillo, Adriana Email: : > > doc > > > "Irma" > wrote in message > .. . > > Hi Linda; > > > > This Biscuits are part of our "sweet bread" "pan de dulce" in Mexico, > since > > my Mamy was a kid, Biscuits are found in any backery in Mexico, and even > > there is a house "Bisquets Obregon", that now has a lot of branches all > over > > Mexico city and some other states. > > > > If they came from another country, they have been adopted to our Mexican > > kitchen long ago. > > > > If this group as far as I understand is to discuss and share Mexican food > > recipes. > > > > I had problems with this recipe long ago and I asked in this very same > group > > about the recipe and Shelora, Arturo and Jerry helped me to figure out my > > problem. > > > > Why you find this recipe out of place? Why you ask someone to post in > > another group? just because you consider this recipe is not Mexican food? > > But, what about the others reading this group? > > > > By the way, I hope now you answer my post, since I have made some > questions > > to you before and you never answer. > > > > Irma. > > > > > > "Linda" > wrote in message > > news:wWlgb.52876$vj2.6092@fed1read06... > > > Look Mr. A1, I'm not trying to be rude or anything, but there are > several > > > groups that would be more appropriate for this recipe. > > > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > > > Fashion Biscuites" are somewhat out of place here. > > > > > > Linda > > > > > > "A1 WBarfieldsr" > wrote in message > > > .. . > > > > Old Fashion Biscuits > > > > > > > > 2 cups All-Purpose flour > > > > 2 Tbls. baking powder > > > > 1/2 Tsp. salt > > > > 1/2 cup lard > > > > 2/3 cup buttermilk > > > > > > > > Preheat oven to 450 F. > > > > Put 2 Tbls. lard in a skillet and get it hot; grease the sides. > > > > Stir together the flour, baking powder, and salt. > > > > Cut in the lard until the mixture resembles coarse crumbs. > > > > Make a well in the center. > > > > Pour the buttermilk in all at once. > > > > Stir just until dough clings together. > > > > Knead gently on a lightly floured surface for 10-12 strokes. > > > > Roll or pat to 1/2-1 inch thickness. > > > > Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the > > cutter > > > > into flour before each cut. > > > > Transfer to the hot greased skillet, covering each biscuit with a thin > > > > coating of melted lard. > > > > Bake in a 450 F. oven for 10-15 minutes, or until golden. > > > > Makes: 10-12 biscuits. > > > > Serve steaming hot with sweet butter and your favorite jam. > > > > > > > > -- > > > > William Barfieldsr > > > > > > > > > > > > > > > > > > > > |
Old Fashion Biscuits - The Saga Continues
"Linda" > wrote in message news:kjlhb.54792$vj2.30742@fed1read06... > According to Googling, Desarrolladora de Franquicias Los Bisquets Obregón is > a restaurant/cafe and not a "backery " A Panaderia it is not. According to my notes the two best panaderias (subjective opinion) in Mexico D.F. are next to one another on Av. 16 de Septiembre near Eje Central, Pastelería La Ideal and El Globo. These panaderias are among the oldest in Mexico. Erma has the e-mail address he < > for ""Bisquets Obregon." This was her original request last January. Usually one selects Mexican bakery items with a pair of tongs and a tray from a vast assortment of items in a the old style panaderias. Often these same bread stuffs will appear in nearby restaurants, cafes, loncherías and sometimes the taquerías. Interestingly, Los Bisquets Obregón appears to be a U.S.A owned chain with various locations in Mexico including Cancun. Does this help? doc DISCLAIMER: All opinions here belong to my cat and no one else |
Old Fashion Biscuits - The Saga Continues
The Terran carbon-based unit designating itself as "William Jennings"
> shared its ideas in alt.food.mexican-cooking on Fri, 10 Oct 2003 00:43:57 GMT: > According to my notes the two best panaderias > (subjective opinion) in Mexico D.F. are next to one another on Av. 16 > de Septiembre near Eje Central, Pastelería La Ideal and El Globo. > These panaderias are among the oldest in Mexico. > El Globo is a chain, and there are MANY of them throughout Mexico City. My aunt swears by them whenever she needs to buy a cake. The quality seems to be very consistent among all of them. I do not believe I have been to "La Ideal", but the next time I'm in that neighborhood, I will check it out. I so enjoy bread. > Usually one selects Mexican bakery items with a pair of tongs and a > tray from a vast assortment of items in a the old style panaderias. Yes. The inclusion in many grocery stores of their own panaderias has put a lot of real Panaderias out of business, unfortunately. Though they still operate the same in the grocery stores with the tongs and tray. --Douglas |
Old Fashion Biscuits
maybe is you look for bisquets and not for bicuits
jl "Linda" > schreef in bericht news:ENhhb.54684$vj2.42416@fed1read06... > > "William Jennings" > wrote in message > ... > > > > "Linda" > wrote in message > > news:ysehb.54651$vj2.50524@fed1read06... > > > BTW, get out your Mexican cookbooks, and post a recipe for "old fashion > > > biscuits" none of mine (and I > > > have quite a few) have a recipe. > > > > > > Linda > > > > I'll bet those Mexican cookbooks are mostly in English. In other words > > transcriptions of Mexican recipes one time removed from the source. Most > > Mexicans have never used a cookbook. Mexican cooking is mostly an oral > > tradition passed down from chef to apprentice, from mother to daughter. In > > Mexico most good cooks will say "the secret is in the hands". > > you're absolutely right..my mother-in-law just throws everything in..I do > too with > a lot of things I cook. That's why I still haven't posted my ranchero sauce > recipe yet.. > There really is *no* recipe. > > > > > I also have a large collection of cook books I've gathered around the > world. > > Nothing is better than direct transmission and observation of a recipe > > brought to life in full view. The historical vignettes and anecdotes > > associated with some recipes may in some small way help a good cook > towards > > the scents and flavors of an authentic Mexican kitchen. > > > > doc > > > > > have a large collection too. But none of my Mexican books have a recipe > for "old fashion > biscuits" > > Linda > > |
Old Fashion Biscuits
"Linda" > wrote in message news:ysehb.54651$vj2.50524@fed1read06... > > "Irma" > wrote in message > .. . > > Hi Linda; > > > > This Biscuits are part of our "sweet bread" "pan de dulce" in Mexico, > since > > "pan dulce" but not biscuits, not "old fashion biscuits" I will try to be clear, in a "panaderia" there are some sections, one, with bolillos and teleras and so on "pan de sal" and another one with "pan de dulce" there you can find "old fashion bisquets", that we call bisquets. > > > my Mamy was a kid, Biscuits are found in any backery in Mexico, and even > > there is a house "Bisquets Obregon", that now has a lot of branches all > over > > Mexico city and some other states. > > > > If they came from another country, they have been adopted to our Mexican > > kitchen long ago. > > What part of Mexico are you from? ****** I am from Mexico City, and I have lived in 4 different states for few years Puebla, in Atlixco; Veracruz, Martinez de la Torre; Chiapas, Tuxtla Gutiérrez, and Michoacán, Morelia. > > > > > If this group as far as I understand is to discuss and share Mexican food > > recipes. > > Yes it is, but IMHO "old fashion biscuits" don't qualify.. **** Ok, I respect your opinion, but don't share it. > > > > > I had problems with this recipe long ago and I asked in this very same > group > > about the recipe and Shelora, Arturo and Jerry helped me to figure out my > > problem. > > > > Why you find this recipe out of place? Why you ask someone to post in > > another group? just because you consider this recipe is not Mexican food? > > But, what about the others reading this group? > > Maybe you misread my post....I did not ask someone to post in another group. > I merely suggested there might be a more appropriate group for "old > fashioned biscuits" > Go back and read again. *** Thanks for the suggestion, but I still think this way. > > > > > By the way, I hope now you answer my post, since I have made some > questions > > to you before and you never answer. > > Sorry, I don't recall that. > > BTW, get out your Mexican cookbooks, and post a recipe for "old fashion > biscuits" none of mine (and I > have quite a few) have a recipe. ******** Sorry Linda, I don't have any Mexican food recipe book, well my husband got one in Germany to get the name of the mexican ingredients in German mainly. All my recipes are from my family relatives and friends. The bisquets ones I have, because I have two, were given from my Granny "Tata Lucita" (Zacatecas, 1900-1973) the other one my Granny "Beatriz" (Mexico City, 1910- 1965, btw, she was a cooking teacher). > > Linda > > > > Irma. > > > > > > "Linda" > wrote in message > > news:wWlgb.52876$vj2.6092@fed1read06... > > > Look Mr. A1, I'm not trying to be rude or anything, but there are > several > > > groups that would be more appropriate for this recipe. > > > Try rec.food.cooking or alt.recipes, which are a couple. Honestly "Old > > > Fashion Biscuites" are somewhat out of place here. > > > > > > Linda > > > > > > "A1 WBarfieldsr" > wrote in message > > > .. . > > > > Old Fashion Biscuits > > > > > > > > 2 cups All-Purpose flour > > > > 2 Tbls. baking powder > > > > 1/2 Tsp. salt > > > > 1/2 cup lard > > > > 2/3 cup buttermilk > > > > > > > > Preheat oven to 450 F. > > > > Put 2 Tbls. lard in a skillet and get it hot; grease the sides. > > > > Stir together the flour, baking powder, and salt. > > > > Cut in the lard until the mixture resembles coarse crumbs. > > > > Make a well in the center. > > > > Pour the buttermilk in all at once. > > > > Stir just until dough clings together. > > > > Knead gently on a lightly floured surface for 10-12 strokes. > > > > Roll or pat to 1/2-1 inch thickness. > > > > Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the > > cutter > > > > into flour before each cut. > > > > Transfer to the hot greased skillet, covering each biscuit with a thin > > > > coating of melted lard. > > > > Bake in a 450 F. oven for 10-15 minutes, or until golden. > > > > Makes: 10-12 biscuits. > > > > Serve steaming hot with sweet butter and your favorite jam. > > > > > > > > -- > > > > William Barfieldsr > > > > > > > > > > > > > > > > > > > > |
Old Fashion Biscuits
"William Jennings" > wrote in message ... > > "Linda" > wrote in message > news:ysehb.54651$vj2.50524@fed1read06... > > BTW, get out your Mexican cookbooks, and post a recipe for "old fashion > > biscuits" none of mine (and I > > have quite a few) have a recipe. > > > > Linda > > I'll bet those Mexican cookbooks are mostly in English. In other words > transcriptions of Mexican recipes one time removed from the source. Most > Mexicans have never used a cookbook. Mexican cooking is mostly an oral > tradition passed down from chef to apprentice, from mother to daughter. In > Mexico most good cooks will say "the secret is in the hands". ***** Exactamente! Irma. > I also have a large collection of cook books I've gathered around the world. > Nothing is better than direct transmission and observation of a recipe > brought to life in full view. The historical vignettes and anecdotes > associated with some recipes may in some small way help a good cook towards > the scents and flavors of an authentic Mexican kitchen. > > doc > > |
Old Fashion Biscuits
Linda,
It is for sure a backery, since they bake its own bread and sell it, to take home or to eat there. It is the same as Sanborns, they have restaurant but they backe their own bread, sell it to take in the Cafeteria Sanborns or to take home. Irma. "Linda" > wrote in message news:kjlhb.54792$vj2.30742@fed1read06... > According to Googling, Desarrolladora de Franquicias Los Bisquets Obregón is > a restaurant/cafe and not a "backery " > > > Linda > > > "William Jennings" > wrote in message > ... > > Irma, > > > > Here you go: > > > > LOS BISQUETS BISQUETS OBREGON > > Razón Social: Desarrolladora de Franquicias Los Bisquets Obregón SA de > > CV.Lousiana No. 58, Col. NápolesMéxico DFC.P. 03810México > > Contacto: Delgadillo, Adriana Email: : > > > > doc > > > > > > "Irma" > wrote in message > > .. . > > > Hi Linda; > > > > > > This Biscuits are part of our "sweet bread" "pan de dulce" in Mexico, > > since > > > my Mamy was a kid, Biscuits are found in any backery in Mexico, and even > > > there is a house "Bisquets Obregon", that now has a lot of branches all > > over > > > Mexico city and some other states. > > > > > > If they came from another country, they have been adopted to our Mexican > > > kitchen long ago. > > > > > > If this group as far as I understand is to discuss and share Mexican > food > > > recipes. > > > > > > I had problems with this recipe long ago and I asked in this very same > > group > > > about the recipe and Shelora, Arturo and Jerry helped me to figure out > my > > > problem. > > > > > > Why you find this recipe out of place? Why you ask someone to post in > > > another group? just because you consider this recipe is not Mexican > food? > > > But, what about the others reading this group? > > > > > > By the way, I hope now you answer my post, since I have made some > > questions > > > to you before and you never answer. > > > > > > Irma. > > > > > > > > > "Linda" > wrote in message > > > news:wWlgb.52876$vj2.6092@fed1read06... > > > > Look Mr. A1, I'm not trying to be rude or anything, but there are > > several > > > > groups that would be more appropriate for this recipe. > > > > Try rec.food.cooking or alt.recipes, which are a couple. Honestly > "Old > > > > Fashion Biscuites" are somewhat out of place here. > > > > > > > > Linda > > > > > > > > "A1 WBarfieldsr" > wrote in message > > > > .. . > > > > > Old Fashion Biscuits > > > > > > > > > > 2 cups All-Purpose flour > > > > > 2 Tbls. baking powder > > > > > 1/2 Tsp. salt > > > > > 1/2 cup lard > > > > > 2/3 cup buttermilk > > > > > > > > > > Preheat oven to 450 F. > > > > > Put 2 Tbls. lard in a skillet and get it hot; grease the sides. > > > > > Stir together the flour, baking powder, and salt. > > > > > Cut in the lard until the mixture resembles coarse crumbs. > > > > > Make a well in the center. > > > > > Pour the buttermilk in all at once. > > > > > Stir just until dough clings together. > > > > > Knead gently on a lightly floured surface for 10-12 strokes. > > > > > Roll or pat to 1/2-1 inch thickness. > > > > > Cut with a 2 1/2 inch biscuit cutter or big mouth jar, dipping the > > > cutter > > > > > into flour before each cut. > > > > > Transfer to the hot greased skillet, covering each biscuit with a > thin > > > > > coating of melted lard. > > > > > Bake in a 450 F. oven for 10-15 minutes, or until golden. > > > > > Makes: 10-12 biscuits. > > > > > Serve steaming hot with sweet butter and your favorite jam. > > > > > > > > > > -- > > > > > William Barfieldsr > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > |
Old Fashion Biscuits - The Saga Continues
"William Jennings" > wrote in message ... > > "Linda" > wrote in message > news:kjlhb.54792$vj2.30742@fed1read06... > > > According to Googling, Desarrolladora de Franquicias Los Bisquets Obregón > is > > a restaurant/cafe and not a "backery " > > > > A Panaderia it is not. According to my notes the two best panaderias > (subjective opinion) in Mexico D.F. are next to one another on Av. 16 de > Septiembre near Eje Central, Pastelería La Ideal and El Globo. These > panaderias are among the oldest in Mexico. ******* Right, they are good ones, but I wouldn't say the two best ones. I personally don't like very much sweat bread from El Globo, however the cakes are great. Irma. > > Erma has the e-mail address he < > for > ""Bisquets Obregon." This was her original request last January. > > Usually one selects Mexican bakery items with a pair of tongs and a tray > from a vast assortment of items in a the old style panaderias. Often these > same bread stuffs will appear in nearby restaurants, cafes, loncherías and > sometimes the taquerías. > > Interestingly, Los Bisquets Obregón appears to be a U.S.A owned chain with > various locations in Mexico including Cancun. > > Does this help? > > doc > > DISCLAIMER: All opinions here belong to my cat and no one else > > |
Old Fashion Biscuits
"William Jennings" > wrote:
>I'll bet those Mexican cookbooks are mostly in English. In other words >transcriptions of Mexican recipes one time removed from the source. Most >Mexicans have never used a cookbook. Mexican cooking is mostly an oral >tradition passed down from chef to apprentice, from mother to daughter. In >Mexico most good cooks will say "the secret is in the hands". Isn't that how Diana Kennedy got her recipes, by living in and traveling around Mexico, talking to people and cooking with them ? Read "A Culinary Education" or just about any recipe in the "Cuisines of Mexico" and she mentions who taught her what, different interpretations, etc. Putting the oral tradition down in writing, not an unusual technique for historians or cookbook authors. |
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