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Southern Cuisine.

Dang, now I really AM getting hungry! Captured Doll! I'm going to lunch RIGHT NOW, as soon as I press send. I wasn't hungry before; but now........fuggedaboutit!

It all looks amazing, however, as an Italian, I must ask.....what is THIS?: "Fall Sausage Ragu w/ Gnocchi" Looking at the ingredients, I can only imagine!
 
The Internet said:
Dang, now I really AM getting hungry! Captured Doll! I'm going to lunch RIGHT NOW, as soon as I press send. I wasn't hungry before; but now........fuggedaboutit!

It all looks amazing, however, as an Italian, I must ask.....what is THIS?: "Fall Sausage Ragu w/ Gnocchi" Looking at the ingredients, I can only imagine!
Click to expand...

Yeah I probably shoulden't have posted that one here lol... But my stomach forced me. I haven't tried this one yet but I am dying to!!! lol It sounds AMAZING!!
 
I used to live in N"Awlins.
The food reflects the culture.
Fucking amazing.
 
No meal is complete in the South without a good biscuit! 🙂

Creamy Biscuits

Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 35 mins
Yield: 8 servings

Ingredients:
- 2 cups all purpose flour
- 1 teaspoon sugar
- 2 teaspoons fresh baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (more or less) heavy cream (whipping cream)

Instructions:
1. Preheat oven to 400 degrees F.

2. Line a baking sheet with parchment paper. Do not grease or spray the baking sheet.

3. Combine all dry ingredients in a medium bowl and mix well.

4. Add heavy cream slowly while stirring with a wooden spoon.

5. Continue adding cream and stirring until dough forms a ball and pulls away from sides of bowl. You may need more or less cream than listed in the ingredients. The dough should be tacky to the touch but not shiny and sticky. If too dry, add more cream. It too wet add more flour.

6. Turn out the dough on a flat, floured surface.

7. Gently, press the dough flat and fold it over on itself. Do this 3 or 4 times then form into a smooth ball. Do not kneed. Roll the dough out to 1 inch thickness.

8. Cut out biscuits with a 2 inch biscuit cutter. Dip the cutter in flour to prevent sticking and push straight down and back up. Do not twist the biscuit cutter (after pushing down, slide your hand sideways to free the dough).

9. Place biscuits on the baking sheet with sides just barely touching.

10. Use your thumb to make a small depression (dimple) in the top center of each biscuit.

11. Bake in preheated oven 12-15 minutes or until tops are golden brown.

12. Note: Because these biscuits are so moist inside, they may require extended baking time. Break open one biscuit and if too moist, reduce heat and continue cooking.
 
Well now, who knew we had our own Rachael Ray on the forum? And a hotter one at that! Carry on, carry on. 😀
 
Bugman said:
Well now, who knew we had our own Rachael Ray on the forum? And a hotter one at that! Carry on, carry on. 😀
Click to expand...

🙂 Well honestly my Bf is the real cook. (But I wear much cuter cooking outfits 😉 )He's lived in the South his entire life. For myself I've been here 24 years now. Learning has been hard to do when money is so tight. I didn't start learning till we met 7 1/2 years ago. But I learn when I have the opportunities. And continue learning from a distance.

Because we don't have a lot of money to play around with... for the last 4 years we've been researching also how different countries eat it if they don't have a lot of money. And they need enough to last 2-3 days. And because we're foodies... we have learned how to eat pretty good. And just through researching this aspect- we have come across really amazing receipes. We just love exploring food from all over the world. And living here in the South... the heart of flavor is definetly right here.

And knowing how to bargain hunt for spices has taught us a LOT as well. 🙂
 
The Internet said:
This thread is getting me so hungry. And nothing's open! (no kitchen where i live 🙁 )

Hey Bugman, one of my favorite breakfast dishes to make is Goldenrod, which I believe is a southern breakfast dish. I guess it's pretty much the white gravy over biscuits (or toast), you take a hard boiled egg....separate the yolk from the whites. You dice up the whites and throw it in the gravy, pour it over the bread, then pulverize the yolk with a fork or your hand and sprinkle it all over the top. Frickin' hell, I want it right now!!!! (you can do it with or without the sausage bits, i do it both ways)

I've never met another soul up here who heard of Goldenrod, never have seen it on a menu....
Click to expand...

Never heard of Goldenrod. Sounds like a Southern dish though.
 
CapturedDoll said:
🙂 (But I wear much cuter cooking outfits 😉
Click to expand...
No doubt. 😉

He's lived in the South his entire life. For myself I've been here 24 years now. Learning has been hard to do when money is so tight. I didn't start learning till we met 7 1/2 years ago. But I learn when I have the opportunities. And continue learning from a distance.

Because we don't have a lot of money to play around with... for the last 4 years we've been researching also how different countries eat it if they don't have a lot of money. And they need enough to last 2-3 days. And because we're foodies... we have learned how to eat pretty good. And just through researching this aspect- we have come across really amazing receipes. We just love exploring food from all over the world. And living here in the South... the heart of flavor is definetly right here.

And knowing how to bargain hunt for spices has taught us a LOT as well. 🙂
Click to expand...

Yeah, unfortunately a lot of us are dealing with tight finances. Hope things get better for you all soon. Anyway, I appreciate all the recipes. Might try a few myself, even though my forays into cooking usually end in one disaster or another.
 
You see, Bugman? You started something GREAT here with this thread.

CapturedDoll, thank you SO MUCH for these recipes. I am gonna try some of them out next weekend (granted, I will have to adapt to the local availability of these ingredients in China). Gonna surprise my fiancée too: she's going on a business trip, she's gonna have hell of a surprise when she, back to find boiled peanuts and Cajun food on the table.

By the way, since we are exchanging recipes, would you guys be interested if I posted a couple of Chinese ones on a different thread? I learned a few during my stay here. I think there's one you are gonna love, Bugman, it involves pork ribs... 😉
 
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