Here's the deal, this last summer was the hottest ever on record for Portland, OR. I moved to Portland to avoid hot weather because hot weather makes me super grumpy. Thus, I was super grumpy all summer. So I took a sort of sweaty sabbatical from the blog. Good news is, it's raining out and the sun is hidden behind clouds like how god intended and I'm amped to dust the blog off and get back at it. To celebrate, here's a video on how to make biscuits!
I already posted a recipe for biscuits on the blog, but I figured it couldn't hurt to have a video too. Biscuits are important after all. Oh, and you super close watchers may notice that I changed the recipe a bit. I lowered the amount of buttermilk from two-hundred and something grams to 180. I think you get a better biscuit with flakier layers when it's a bit drier. Both recipes work fine though. So follow your heart.
Thanks a million to Matt Gromley for filming and editing this. He has a website and is good at what he does, and I think you should hire him to do just that. Assuming you need video work. You probably do.
The song is called "Shitty Band" and it's by the band The Arteries, who are most definitely not a shitty band. I didn't get permission to use it, but I'm sure they're cool with it. I hope.
Enjoy the video. More to come. Tell your friends. Thanks.
An interesting little piece on the history of BBQ and race.
Today I set about working on finding a good ratio to make classic homemade egg pasta for a post I'm working on in which, get this, I turn leftovers into pasta. Because if you take nothing else away from this site, at least know that everything can be made new and exciting with a little pasta. It's the best. Anyway, having made said homemade pasta I needed to cook up a plate to see if it was any good. I knew I still had some broccoli florets in my fridge and figured I'd use those, but before improving the whole thing I quickly consulted a huge Italian cookbook I have, just to see how they do broccoli and pasta. The recipe I found said to boil the broccoli, then add it to a sauté pan with a diced onion, cook, at cream, simmer, purée, then use said purée as a sauce to coat the noodles. That purée sounded awfully similar to the leftover broccoli soup I still had in my fridge, meaning, I already had broccoli sauce! I heated up a half cup or so of sauce in a pan (only add enough to coat the pasta, not drown it), sautéed a few broccoli florets, then tossed those in the sauce with the cooked pasta. I stirred it around for a minute or so with a splash of pasta cooking water, just to get everything nice and homogenous, then plated it up with a generous grating of good parm and olive oil. It was fantastic.
Do yourself a favor and pasta the hell out of your leftover broccoli soup.
This breakfast in three links:
- Leftover collard greens are the gift that keeps giving. Cook up a big batch and save them for later.
- Next, head over to the Four Hour Burger post and scroll down to the Fancy Assed Processed Cheese part. Make some fancy assed process cheese singles and keep them in your fridge. Today's singles were equal parts aged gruyere and cheddar.
- Finally, bake up some fresh buttermilk biscuits.
Re-heat the collards and fry an egg*. Meanwhile, split a biscuit, sandwich a slice of cheese in there, and then place that back in the still warm over for a minute to melt a bit. Assemble and eat with copious amounts of hot sauce and even more napkins.
My attempt at making the most vague, least descriptive cocktail instructional video ever was a complete success. Pay close attention and maybe you can make one of my favorites too!!