go's on TOP of the meat...just say'n.
go's on TOP of the meat...just say'n.
OleVet Posse Instigator
I've made meatloaf and put it between layers of meat.
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I watched a video today on how to make cottage cheese in my own kitchen.
Never been a big cottage cheese fan. Would love to learn how to make my own mozzarella...Originally Posted by GDC
OleVet Posse Instigator
Honestly I'm just learning to cook. Kinda New Year's Resolution. Sure I make an excellent BLT and popcorn but I'm talking about real cooking. Ya know......Southern Cooking. I wanna get to where I enjoy my own leftovers.
Been working on scratch buttermilk biscuits and a good chicken fry. I finally got a batch of biscuits to come out fluffy. Also made several pizzas. Also on my list is Chinese cooking. Been looking for a wok for induction stovetop.
Back on topic......last night I made a pan on cheesy scalloped potatoes and cut up some shrimp and threw that in the pan. Came out very well.
It's a work in progress.
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At times I wish I didnt cook so well. Im Fatter than a Town dog.
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If God wanted Men to look women in the eyes, He wouldnt have gave em Boobs !
Im guessing yer talkin a Sammich here , right? If so who just uses ONE slice of meat? I use at least 2 and toss the cheese in between em
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If God wanted Men to look women in the eyes, He wouldnt have gave em Boobs !
More than one piece of meat constitutes a slice of cheese on top of each piece of meat.
OleVet Posse Instigator
With me tryin' out so many different biscuit recipes I got a case of Biscuit Poisnin'. The main symptom is an expanding waistline.
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I would like one of those grill cheese sandwiches Jon Favreau made in the movie Chef.
Save up some bacon grease, Chill it and cut it into yer biscuit dough!
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If God wanted Men to look women in the eyes, He wouldnt have gave em Boobs !
Mmmm...that sound good. I usually freeze a stick of butter and then grate it into the flour.
OleVet Posse Instigator
I've tried both. I always keep some butter frozen.
Bacon grease is the soul of Southern Cooking. My mom always had a tin pot of it next to the stove. I keep mine in a jar in the fridge.
I've found that very cold ingredients and less handling are two good things for making successful biscuits. Last week I saw a You Tube video of a granny making some biscuits and she ran her fingers thru the flour to aerate it before adding the other dry ingredients.
Thanks for the input.
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