We are semi-retired fulltime RVers and travel to see our country. We will soon be focusing on our beloved state of Texas.

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  • Location: Texas
  • Favorite foods: Tex-Mex above all. Then Italian, Chinese, etc.
  • Last bite on earth: This one's tough. It would be a struggle between fajita's with their mouth watering spices or huevos rancheros that make you feel warm and cozy.

The Best Slow-Cooked Tomato Sauce

Thanks for a wonderful recipe for red sauce. It was easy and tasted wonderful. I paired this with Daniel's recipe for moist meatballs. What a winning combination. My kitchen smells absolutely delicious! I love this site and learn so much from it.

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

I made these meatballs last night and they are everything that you said they'd be. I added the gelatin and was glad I did. They were so moist. In fact, we are having them again today in meatball sandwiches. Thanks for taking the time to perfect this recipe. I also used Kenji's red sauce. My kitchen smells wonderful...even this morning. This recipe is a keeper..

The Serious Eats Guide to Italian American Recipes

I would love to see you do your variation of Chicken Riggies. I've seen several recipes from where the festival originated, Utica, NY, and Rachel Ray does a pretty good variation. However, I think you could take the basics of this dish and blow us all away. It's pure comfort food. How about it?

The Lazy Cook's Way to Great Black Beans

The orange is genius! I think I'll make a batch of beans your way. We love them.

The Food Lab: This is How Hot and Sour Soup Should Taste

What a great article. I've always gone to Hot & Sour soup as my comfort food. My recipe is pretty good but I'm ready to try your version. Thanks!

Serious Eats Neighborhood Guides: John Besh's New Orleans

You must include Brocato's Italian Ice Cream and Pastries. They've been around since 1905 and survived Katrina. We Sicilians are a hearty breed:) Their Italian cookies are wonderful as is their gelato. A little bit of heaven with a taste of the old country.

Biscuits spreading too much

@MMinNYC...thanks for the suggestion but I'm not looking for a cream biscuit but one as described above. the name and I can see how you might think this was an article on aging. We all have too much spreading as we get

Biscuits spreading too much

@bleu...I agree with you. Everyone has contributed great suggestions and I'm so appreciative of the feedback. I guess this is part of trying to develop a new recipe. I think we should form a club called "Straight Down No Twisting" since we are all in agreement with that procedure for our biscuits:)

Biscuits spreading too much know, you may have a point here. I did change to King Arthur this time. I'm pretty careful about getting the butter worked in...not too much but enough that you can still see dime size pieces. The dough didn't appear to be wet...just the right consistency. I may do another batch with other flour.

@Aya...yes, I always cut straight down without twisting and I'm a fanactic on fresh soda AND baking powder. Thanks for the input.

Biscuits spreading too much

Thanks for your input.

@Aya...yes, I've been using a cookie sheet and they were getting high but it's been the last few times that they've started falling.

@Maureen...I've used several recipes that have called for both soda and powder....just the same as there are biscuit recipes for just soda or powder. That's one of the reasons I started researching it. I also use a biscuit cutter because I like the way they look after baking...that's if they didn't slid down:)

Biscuits spreading too much

Thanks for the responses. The end result of these biscuits is a nice crunchy outside with a nice softness inside. Great thought.
@Jerzee Tomato...a round pan may be the right solution. I thought that everything was still cold enough when they went into the oven. I'll try freezing them again prior to baking. I'm always aware of not handling too much. I know the end results of that one:)
@Larikatz...the "baking soda/baking powder ratio thing" was found on this very website under "Research". It was an article written by Kanji, a contributing editor, and very interesting. I had been researching it prior to finding his article and felt that his was the most relevant research. I do feel it plays a role in making biscuits. As we all know, there are many different types of biscuits and recipes. The baking soda/baking powder one happens to be the one that I'm experimenting with. Thank you for sharing your recipe.

Biscuits spreading too much

I've been working on a recipe for biscuits and also researching the effects of baking powder vs baking soda (many thanks to Kenji on this site for clarifying the subject.) The past two times that I've made the biscuits they have started spreading out while baking. I've placed them 1" apart, used frozen butter and worked rapidly so that the baking powder and baking soda wouldn't loose their "gas". This has just started happening the last two times I've made the biscuits. Any suggestions.

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