Estate sales are your friend. I think it’s a GE. The plates reverse to flat good for doing 2 pan cakes at once, or grill pressing a sammich like a Rueben.What brand of waffle maker is that ,
They are hard to find
Estate sales are your friend. I think it’s a GE. The plates reverse to flat good for doing 2 pan cakes at once, or grill pressing a sammich like a Rueben.What brand of waffle maker is that ,
They are hard to find
Never did like Eggo Waffles. Never like freezing waffles. A batch of batter makes 2 whole waffles and a dog waffle. I’d eat a cold waffle if it ain’t hard.Eggo waffles and bacon this morning,
Yeah, I added more milk. Maybe in reality I didn't add too much flour. It was just thicker initially that I thought it would be. The biscuits are the Pillsbury Grand frozen. They are decent. I didn't want to tackle too much with my first attempt at biscuits and gravy.To much flour add more milk. Your biscuits look good, they scratch?
Looked like a good effort for your first time.Yeah, I added more milk. Maybe in reality I didn't add too much flour. It was just thicker initially that I thought it would be. The biscuits are the Pillsbury Grand frozen. They are decent. I didn't want to tackle too much with my first attempt at biscuits and gravy.
I like to cook my gravy at least 30 before serving it. With the new house came an electric stovetop. Electric takes lots of memorizing where about you set it for what. I pretty much have eggs dialed in. I do have one large element that can run away if it turned up to high.Yeah, I added more milk. Maybe in reality I didn't add too much flour. It was just thicker initially that I thought it would be. The biscuits are the Pillsbury Grand frozen. They are decent. I didn't want to tackle too much with my first attempt at biscuits and gravy.
Wifey made bacon & eggs this morning. She's discovered the best way to cook bacon is on the broiler pan and her bacon cooking has gotten a lot better. Don't tell her I said that
I had some leftover pizza and coffee for breakfast.
I do enjoy a bacon grease basted eggs. Brown butter eggs are my preference. I like eggs just about any way except raw. In my old age I don’t mind slightly running whites.
I wouldn't dirty the blender for that.Raw egg, OJ, milk or cream, and a hit of vanilla. Stir up briskly or use blender.
I was happy with it for being the first try. I was a little heavy handed with salt but it wasn't bad.Looked like a good effort for your first time.
Since it was just me I used half a roll and started with sprinkling a table spoon of flour once the sausage was done. I've made a roux before so in my head I was thinking I would see the start of a gravy once I mixed in the flour. When that didn't happen I added more flour. That's when I realized the flour was sticking to the sausage because there wasn't enough liquid. So I started adding milk. I added to it till it didn't have that floury look. It didn't taste floury. I would liked to have gotten it a little browner. But I think that is just the dark roux demon in my head talking to meI like to cook my gravy at least 30 before serving it. With the new house came an electric stovetop. Electric takes lots of memorizing where about you set it for what. I pretty much have eggs dialed in. I do have one large element that can run away if it turned up to high.
Sausage gravy
1# roll sausage
about 1/3 cup flour
milk as needed
pepper
Shortly after the meat hits the pan I start adding flour & working it in. I think it helps if breaking the sausage down to finer pieces.I also want to cook the flour not to get that raw flour taste. If it browns on the bottom of the pan it just needs to be worked free with cooking with the milk.
I like heavy cream in my white russians, coffee & cream soups, and I like half & half in coffee & soups + a few other things. SOS & sausage gravy needs milk or canned milk. I always have some canned milk on hand for just in case.
Did that lots of time years ago.You almost got it right...
Leftover pizza and your fav ice cold beer = Breakfast of Champions!!
So I'm guess the bacon grease laden paper towels go in the trash during clean up. Not saving bacon grease for other kitchen endeavors is plain un American.Lots of paper towels to soak up the grease, easy cleanup, no stove or hot splatter.
So I'm guess the bacon grease laden paper towels go in the trash during clean up. Not saving bacon grease for other kitchen endeavors is plain un American.
Your grandmother knew how to cook!Brings back memories - my grandmother had a 5lb Folgers can she kept on the stove - all the bacon grease went in there until she needed some.
Your grandmother knew how to cook!
My Granny used bacon grease as a seasoning for things she fried.Brings back memories - my grandmother had a 5lb Folgers can she kept on the stove - all the bacon grease went in there until she needed some.
My old buddy Ralph made skillet biscuits. Shifted the flour onto the countertop, no bowl. He would mound up the flour and make the bowl, everything just by knowing how much. Stirred the outside flour in on buttermilk. His biscuits pan was a French porcelain coated iron pan. He would pour in some cooking oil to coat both sides, then bake them off. His biscuits 1/2 to a 1/3 of the size of what most of us think as biscuit size.That she did, and rarely did she crack a recipe book. She made the best homemade biscuits from scratch without using measurements - never turned out hard or doughy.
Made homemade noodles from scratch too when soup season came round
Canned spaghetti sauce she made herself
We kept a well stocked pantry until her heart attack and strokes put her in a chair - then home canned goods really gave way to store bought. My grand dad and I split cooking chores after that.
My stepmom made lots of biscuits on Saturday and Sunday mornings, and there were always some leftover after breakfast. I would always grab a couple of them, load the with sausage, or bacon and some eggs, wrap them in wax paper and carry with me for snack later one when we were out working on the farm.My old buddy Ralph made skillet biscuits. Shifted the flour onto the countertop, no bowl. He would mound up the flour and make the bowl, everything just by knowing how much. Stirred the outside flour in on buttermilk. His biscuits pan was a French porcelain coated iron pan. He would pour in some cooking oil to coat both sides, then bake them off. His biscuits 1/2 to a 1/3 of the size of what most of us think as biscuit size.
I remember him making some red eye gravy a couple of times but never sausage gravy. Wild hog plum preserves, his own grapes gape jelly or some molasses were how he dressed them out. I liked with butter salt pepper & egg yoke.
He always made a couple of trail biscuits. These were made in the can blue berries for muffin mix come in. These went with you out into the field or if you were leaving to go home. Leftover breakfast meat always came with the trail biscuits.
Biscuits are like women they come in all shapes & sizes, and I never had a bad one thought some are better then others.My stepmom made lots of biscuits on Saturday and Sunday mornings, and there were always some leftover after breakfast. I would always grab a couple of them, load the with sausage, or bacon and some eggs, wrap them in wax paper and carry with me for snack later one when we were out working on the farm.
Her biscuits were the size of large hamburger buns!