Making Lemonade [Selective Culling Project - very long term]

[BlindLemonChicken]

Growing up, we used another "S" word. and cheap white bread.

Yes that “stuff”

 

[NatJ]

Too much salt. Its what I imagine salted beef and hardtack was like for sailors and men on the march.

I was thinking, "those poor people being fed such salty food," then I had a sudden realization: if they were marching in hot weather and sweating a lot, that much salt might actually be a good thing.

 

[U_Stormcrow]

I was thinking, "those poor people being fed such salty food," then I had a sudden realization: if they were marching in hot weather and sweating a lot, that much salt might actually be a good thing.

When you added to a pot, and boiled the crap out of it, the salt wasn't such a big deal either - but yes, if one was sweating buckets, it could help w/ your sodium levels.

 

[Sally PB]

I am curious. Biscuits... gotta find a recipe for GF biscuits. Google will find a bazillion for me. And find instructions for making béchamel sauce.

One thing I've learned about GF bread baking... don't be surprised if the results aren't quite what you expected. Be prepared to experiment a bit. A lot. And unless you know how all those different non-wheat flours react/interact, you're flying ... not blind, but let's say blinkered.

The timeline of a loaf of GF bread: The first day, it's soft and bares a striking resemblance to bread. The second day, it's a bit drier. After that, it's toast. There is nothing wrong with toast. It is a vehicle for home made jam. I recently made an awesome apple cranberry jam.

That jam would go well with biscuits too.

 

[Fallenone05]

I am curious. Biscuits... gotta find a recipe for GF biscuits. Google will find a bazillion for me. And find instructions for making béchamel sauce.

One thing I've learned about GF bread baking... don't be surprised if the results aren't quite what you expected. Be prepared to experiment a bit. A lot. And unless you know how all those different non-wheat flours react/interact, you're flying ... not blind, but let's say blinkered.

The timeline of a loaf of GF bread: The first day, it's soft and bares a striking resemblance to bread. The second day, it's a bit drier. After that, it's toast. There is nothing wrong with toast. It is a vehicle for home made jam. I recently made an awesome apple cranberry jam.

That jam would go well with biscuits too.

With biscuits, you get your flour (we use self rising, but I'm assuming GF means gluten free) and add your fat. My mom uses lard in hers but some use cold butter. Anyway - when you add that solid fat, crumble your flour and that fat together so your dough makes little beads, like the size of aquarium gravel. Then add your milk. Roll them bad boys out and use a cutter for your shapes. I think our dough is usually about an inch thick. When cooking, mom adds another little spoon of lard to her baking pan, lets it melt in the preheating oven, then puts her biscuits in one by one and coats both side in the oil. You get a better rise when they touch but aren't crammed together.

I saw a few recipes for your own self rising GF flour but there's some pre-made ones in stores.

I've never used heavy cream in mine before but considering it's got butterfats and the milk all together it checks out. They recommend Cup4Cup in their recipe. These also look closest to the ones we make at home.

https://thereislifeafterwheat.com/2018/08/easy-gluten-free-biscuits-dairy-free-option/

 

[Sally PB]

I'm sorry, WHAT????

Imagine Fat and Carbs, all light fluffy, hot and toasted (Biscuits)

Now imagine fat and carbs and milk (liquid protein), warm and silky and mild and creamy (White Gravy)

Now imagine crumbled fat and protein with a peppery bite (sausage), all hot and steamy.

Now combine the fat and protein and pepper (sausage) with the fat and carbs and protein (white gravy) and slather it all over the fat and carbs (biscuits).

Now serve with a big cup of fresh, hot, coffee.

Great, I'm stuck with this instead:

Imagine starchy carbs (old fashioned oats) with sugary carbs (a sliced banana). Using the inorganic solvent dihydrogen monoxide, cook those carbs to a creamy perfection. Sprinkle on some seeds of the Salvia hispanica plant (chia), if desired.

This time of year, leave the TV off, as chances are very good there will an ad for Ch-ch-ch-chia Pets, and you might think you're eating Bob Ross' hair. You also might end up with the annoying jingle stuck in your head.

And of course, a big cup of fresh hot coffee is a must!

 

[U_Stormcrow]

That was a good read, as I drink my hot coffee, trying to find the courage to go out empty and refill the water tubs for the animals at 31*F. The small ones, I don't mind, but the big ones are 55gal+, I need to get my hands in there to lift them up.

 

[Sally PB]

That is COLD water.

How's your throat?

 

[Molpet]

dihydrogen monoxide,

Great, I'm stuck with this instead:

Imagine starchy carbs (old fashioned oats) with sugary carbs (a sliced banana). Using the inorganic solvent dihydrogen monoxide, cook those carbs to a creamy perfection. Sprinkle on some seeds of the Salvia hispanica plant (chia), if desired.

This time of year, leave the TV off, as chances are very good there will an ad for Ch-ch-ch-chia Pets, and you might think you're eating Bob Ross' hair. You also might end up with the annoying jingle stuck in your head.

And of course, a big cup of fresh hot coffee is a must!

I add walnuts to my "gruel" and maybe some almond milk.
If I am living it up I used this
Nature's Path Organic Qia Superfood Gluten-Free Oatmeal Cinnamon Pumpkin Seed -- 6 Packets - Vitacost https://share.google/4URCXvZl5eoxdtERf


Biscuits and gravy are a fond remembrance of pre GF and dairy days.

 

[U_Stormcrow]

That is COLD water.

How's your throat?

The cold air didn't trigger reflexive coughing. I'm on the mend. Just in time to have to go back into town. My printer/scanner is dead, I have a contract to sign, print, return in the next 24 hours. "Time is of the essence" and all.