I agree with you on what you consider "presentation" not being a priority in some true southern restaurants, but the above is 100% true of southern cuisine.
And this is just pure crap.
American Food
- Thread starter Pat's Van
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I agree with you on what you consider "presentation" not being a priority in some true southern restaurants, but the above is 100% true of southern cuisine.
And this is just pure crap.
Also, ummm... New Orleans?
got it, no seat at the table for Foot Long.
more food for the rest of us. dig in, muchachos.
more food for the rest of us. dig in, muchachos.
Reminds me of the recent The Onion headline: Thanksgiving offers Americans rare chance to gorge themselves while watching football.
@mezzrow is better at describing/explaining than I am.
The ingredients are pretty much the same although I'd say butter is more commonly used in scores; lard or shortening in biscuits. Scones have a crumbly, fluffy texture. Biscuits are light, flakey and layered. They look the same outside, but you'll see a big difference in texture when you pull them apart.
I will say scones made and sold in the US are pretty different than those in UK. Ours are much sweeter.
Flakey biscuit
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@mezzrow is better at describing/explaining than I am.
The ingredients are pretty much the same although I'd say butter is more commonly used in scores; lard or shortening in biscuits. Scones have a crumbly, fluffy texture. Biscuits are light, flakey and layered. The look the same outside, but you'll see a big difference in texture when you pull them apart.
I will say scones made and sold in the US are pretty different than those in UK. Ours are much sweeter.
Flakey biscuit
That's an excellent guide, RAFUH.
Biscuits must be light, light, light. Made with the softest flour but not cake flour. (In other words, White Lily)
I should have tried some proper scones when I was over, but didn't. Over here, scones tend to be a bit less tender and heavier and less moist than what we are used to in a biscuit, I think due to the use of butter rather than lard or shortening. The lard is of course the lightest fat you can possibly use, but we use shortening. And buttermilk is a must, an absolute must. No buttermilk = no biscuits this morning.
Here you go. The key is to make sure that you knead the dough as little as possible. Cut the shortening in the flour, add the buttermilk, just get it to stick together, push it flat on the table to the right thickness and cut out your biscuits. The more you work it, the tougher and heavier the biscuit gets as you build gluten. Gluten is bad, the biscuit gets heavy... You want just enough buttermilk to get it to hold together - it should not be all that wet.
http://www.whitelily.com/Recipes/Details.aspx?recipeID=3790
Kiwi
Say NO to Ginger Managers
Ah that is fascinating. You can quite clearly see the difference in texture.@mezzrow is better at describing/explaining than I am.
The ingredients are pretty much the same although I'd say butter is more commonly used in scores; lard or shortening in biscuits. Scones have a crumbly, fluffy texture. Biscuits are light, flakey and layered. The look the same outside, but you'll see a big difference in texture when you pull them apart.
I will say scones made and sold in the US are pretty different than those in UK. Ours are much sweeter.
Flakey biscuit
Our biscuits are basically variants on cookies.
Still yum nonetheless.
Yes yum! They still taste great with butter and jam, although I am partial to honey instead of jam on my biscuits.
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