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06-11-2014, 09:43 PM | #271 |
blonde
Join Date: Jul 2005
Location: I'm lost, again
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this is the reason i try not to get on CP at night. Now i want B&G instead of going the hell to bed!
Damnit FMB, SR and MTG! |
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06-11-2014, 10:15 PM | #272 |
Consuming CP souls
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06-11-2014, 10:16 PM | #273 |
Consuming CP souls
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Last edited by Pasta Little Brioni; 06-12-2014 at 05:45 PM.. |
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06-11-2014, 11:58 PM | #274 |
MVP
Join Date: Oct 2004
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06-12-2014, 06:20 AM | #275 |
(Sir/Yes Sir/Aye Aye Sir)
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06-12-2014, 10:37 AM | #276 |
Cast Iron Jedi
Join Date: Nov 2004
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VARSITY
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Where's SR's kitchen equipment thread?!?!
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06-12-2014, 05:45 PM | #277 |
Consuming CP souls
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06-12-2014, 07:13 PM | #278 |
Seeking the Truth daily
Join Date: Jan 2006
Location: In the Country in MO
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Cannot substitute for sourdough if you dont have a start. Thats sad. I have had my sourdough starter for over 10 years. I bake bread and numerous other bread based things with it. It makes incredible biscuits.
My gravy is entirely the outcome of great sausage. I make my own or I can buy amazing local made sausage at a small grocery in town. I slowly fry the sausage breaking it up as it browns. It is very lean So lean i have had to add fat to the pan when I make my roux for the gravy. I like a bit of heat so I do add red pepper flakes. We do a B and G breakfast for my neighbors twice a year usually after crop harvest/pre deer season and in early spring before crop planting. To add to this delight I do a dinner for the neighbors over the fire pit once a year that is old school all done in cast iron. The two most requested is Chicken Fried Steak and a potato dish I cook in dutch ovens with mushrooms, cheese, cream, onions and hot peppers. Or a roasted rosemary chicken done in dutch ovens with sourdough bread and a corn casserole. Oh..cobbler done over the fire and one neighbor churns ice cream. Good stuff
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06-12-2014, 10:23 PM | #279 |
Mama Tried
Join Date: Dec 2002
Location: Missouri
Casino cash: $9949903
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We use kefir in place of a sour dough starter.
When we make b&g everything comes off the farm except the flour and that comes from Italy. I prefer the Betty Crocker drop biscuit with the hottest sausage we make. My wife makes the gravy. It's a damn fine product.
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06-12-2014, 10:31 PM | #280 |
Mama Tried
Join Date: Dec 2002
Location: Missouri
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I pull cream off the bottle add sweetener and churn it.
Real old fashioned ice cream. One of the perks of havin jerseys.
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06-12-2014, 10:32 PM | #281 |
You Sweetie!
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06-13-2014, 05:37 AM | #282 |
(Sir/Yes Sir/Aye Aye Sir)
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06-13-2014, 06:43 AM | #283 | |
Consuming CP souls
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Quote:
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06-13-2014, 06:44 AM | #284 | |
Consuming CP souls
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Quote:
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06-15-2014, 10:30 AM | #285 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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My process. Sorry if long, but it ends (as it should) with something Chiefs...
While only one pictured, a well-done slice of bacon (and the all-important bacon grease) After removing the bacon and much of its grease, the sausage browing starts. Addd some Chicken seasoning.. Once browned, in goes the bacon slice and flower.. Meanwhile the biscuits go in and the meat sits to cool a bit. Yes, sorry, premade biscuits... No time for the other. A teasoon of bacon grease, milk, salt, and pepper go in. Lower heat and stir a lot.. Father's day breakfast is made...
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