Professor Toffee
On and on, over the hill and the craic is good
Ah cookies I understand RAFUH, so a biscuit is like a flaky biscuit?
American Food
- Thread starter Pat's Van
- Start date
Professor Toffee
On and on, over the hill and the craic is good
Ah I begin to understand master
Our biscuits are nothing like your biscuits (what we would call cookies)
US biscuits could have a texture like a scone - crusty outside, crumbly soft inside, but less common.
Usually still have a crusty outside, flaky layers inside like a puff pastry, except the texture is softer, almost doughy and more dense than puff pastry.
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Professor Toffee
On and on, over the hill and the craic is good
Yummmmmm American biscuits
sageyefc
Player Valuation: £90m
Its a hybrid of croissant-doughnut. Like eating a sugary cloud
Professor Toffee
On and on, over the hill and the craic is good
Ok I want some now
yum
Sweet potato fries
Yummmmmm American biscuits
These must be made w/ buttermilk and soft wheat flour (my gram swore by White Lily flour. that's it, then.)
Work them as little as possible before pulling it all together. They must be as tender as Chico's ego.
This is how to eat a sweet potato. Bake. Butter. Eat.
I posted a sweet potato like this earlier. I am making sure to hit all possible cooking methods.
Texmex lasagne
Just had shrimp and grits on vacation at my favorite restaurant in Delaware. Life is good.
cbpointblank
Player Valuation: £2.5m
No clue how you "loved" grits. When I first moved south, I thought they grew a vegetable called a grit. Then I learned that it was merely a corn thing that was boiled. Word of wisdom: if the only way to make a food edible is to smother in another food: AVOID.
I dunno mate...toast is pretty ace, but pretty dire without something smothered on it.
Beer can chicken
