Entries tagged with 'biscuits'
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"Paula's face smiled up at me from the packaging, her familiar gray bob frozen into place, her lips shellacked with frosted pink gloss." [Photographs: Lucy Baker] Last week, in Ed's Brooklyn Star review, Ed deemed chef Joaquin Baca's biscuits "probably the best in newly biscuit-crazed New York." This so-called biscuit craze isn't limited to the Big Apple: all over the country people are harkening back to a time when food was simple, unfussy, and honest. Out with the fusion and small plates, in with the fried chicken and family-style menus. It's no wonder then that the humble biscuit is having a renaissance. Is there a more modest, straightforward food out there? I don't think so. Of course, biscuits are a...
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[Flickr: LuLu Witch] Biscuit cookies may look all harmless and delicious, except they are lethal. According to a report in the Telegraph, almost one-third of interviewed UK adults have been splashed or scalded by hot drinks while dunking or fishing for remnants of a collapsed digestive. Even worse, 28 percent said they have choked on crumbs, ten percent have broken a tooth or filling, and three percent have poked themselves in the eye with a biscuit. Of the fifteen popular biscuit types tested, Custard Creams were reported the riskiest, with wafers and the Bourbon sandwich cookies not too far behind. Jaffa Cakes tested the safest. Related A Soggy-Resistant Biscuit May Change Dunking Technology The UK's Favorite Dunking Biscuits, Plus...
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[Daily Mail] If you've been losing sleep over the soggification of biscuits after dunking them into hot beverages, you're in luck. Felice Tocchini of the Fusion Brasserie restaurant in Worcester, England, claims he's created a state-of-the-art biscuit able to survive up to one minute in a hot drink before disintegrating into mushy bits. According to Daily Mail, the current record is 25.5 seconds for a chocolate digestive. Tocchini spent three weeks testing ingredients. Key factors included the layering of flour and oat-based doughs to build strength, adding sweet potato slivers to hold everything together, and coating the biscuits with an egg-based glaze before baking. According to Dr. Len Fisher, who wrote How to Dunk a Doughnut, dunking releases up...
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Nora Ephron helped us taste test three kinds of frozen biscuits. Which one did we like the best?
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Shelagh Mullen is a career woman with a passion for the culinary arts. In addition to running a successful graphic design business, she teaches cooking classes, caters dinner parties, and has a line of whole grain mixes—oh, and did I mention she's almost entirely self-taught? "Through countless hours in the kitchen and in front of cooking shows on public television, plus a 15-week course at the Pennsylvania Culinary Institute, in Pittsburgh, I've learned how to prepare some pretty marvelous meals." She's also learned how to make some pretty magnificent baking mixes. All contain only organic stone-ground flours and natural ingredients, and they range in price from $5.99 for simple popovers to $12 for molten chocolate cupcakes. For this week's Mixed...
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God bless my friend John T. Edge for bringing to light the fact that serious eaters in the South often serve frozen biscuits to their families and guests. We've raved about the upscale frozen biscuit maker, Callie's, but I have to admit that I did not know about Sister Schubert's yeast dinner rolls or Marshall's biscuits before John T.'s story. My guess is I've been served them many times and didn't even know it. What about my fellow serious eaters? Have you bought or been served Sister Sadie's or Marshall's? Are they seriously delicious? Related: Biscuit Basics...
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Photograph from lisibo on Flickr Telegraph reports the results of a survey to find the UK's top ten favorite dunking biscuits, the leader being the chocolate digestive. Compared to un-coated biscuits, the chocolate digestive's chocolate shell protects the biscuit from becoming soggy too quickly. Physicist Dr. Len Fisher of Bristol University, who tested for the breaking point of the biscuits, offers this advice for successful biscuit dunking: The best strategy is a flat-on approach, biscuit-side down to minimise chocolate bleed into your tea or coffee and to maintain the chocolate layer as a crack-stopper. [...] The biscuit—held as you would a penny—should be removed in a smooth fluid motion with the dunked half swivelled, so that it is supported by...
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With all the intense preparation needed for Thanksgiving dinners, a baking mix or sauce mix here and there isn't going to make or break the authenticity of your meal. The key is to use mixes that actually make life easier, rather than ones that complicate your free time. While I may not be preparing a whole meal for the holidays, the least I can do is bring a side dish, or perhaps, a bag of fresh buttermilk biscuits. So when Ed Levine handed me a pack of Organic Southern Buttermilk Biscuit Mix ($10.50 at Williams-Sonoma, at stores only) to try at home, I happily obliged and got to work. The tools necessary: the mix, a stick of unsalted butter,...
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Vanessa of What Geeks Eat warms the cool fall air in Wisconsin with one of the hardiest breakfast foods out there, biscuits and gravy. This savory dish always reminds me of long road trips and an early morning breakfast at a random truck stop off the highway. It also reminds me of home, and eating at the Denver Diner. Oh, how I crave the succulent buttermilk biscuits and spicy sausage gravy. Vanessa posted her recipe, but for the vegetarians out there, you can easily substitute a pack of ground veggie sausage and add a dash of cooking oil to make it richer....
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I don't like most chocolate cookies. They're confusing: unless they're absolutely loaded with chocolate, they don't taste much like chocolate at all; on the other hand, they don't quite taste like cookie, either. Chocolate chippers, fine. Oreos, fine, because the filling saves them. The typical chocolate cookie, though, doesn't do much for me. But chocolate biscuits are another story. Say what you will about the British and their food, our friends across the pond are very good at dipping things in chocolate. And Fortnum & Mason's Chocolossus Biscuits are no exception. In fact, they may be the tastiest chocolate biscuits I've ever eaten....
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