Prog Chefs Unite!!!

^ I really must have a go at making your biscuits and gravy some day Eric - it sounds... erm, interesting ... and totally different to anything I've ever eaten before.

Edited by Dean - November 16 2008 at 08:59

The lemon is a great touch. Thanks, guys.

I love rosemary and chicken. I thought for sure my rosemary plant out on the back deck wouldn't have survived the cold night last night, but that bad boy is standing up and giving the cold midwest air the finger. Tough little buggers.

I do like how a drizzle of olive oil makes the skin extra crisp.

As for the biscuits and gravy, it's pretty easy. It's also VERY rich, which is why I only make it about once every other month. I also had a half a biscuit and gravy as I'm still trying to watch my weight.

I just take a package of my favorite sausage (I like it with sage), crumble and brown it. Remove and add butter (I use about 4 tablespoons) and melt it. Add equal parts flour and stir until you get a roux that's of a peanut butter consistency (won't take long). Get a whisk and slowly add milk until you get it to the consistency you like. Make sure you whisk it often to get out any lumps. Finally, add the crumbled sausage back in and season to taste. Serve over your favorite biscuit. I use store bought because I haven't found a good homemade recipe that doesn't call for shortening, which is loaded with partially hydrogenated oils.

Baking isn't my thing, so if anyone has a good biscuit recipe, please feel free to share. I tried one from the web and they were like hockey pucks. Emily couldn't even eat them.

E

I do have biscuit recipes aplenty, but my books are now on a ship bound for New York.... Anyway, being a rather expert baker, I could recommend using baking soda and yogurt (or buttermilk) in the biscuit batter. Such an addition usually makes for a very light texture, as in pancakes.

You'll know soon enough... And, from what I've heard of the South of the US, I am quite sure it wasn't exactly a walk in the park for you. As for myself, I am quite adaptable, and my life in Italy is anything but satisfactory anyway (not to mention the sorry state the country is in politics-wise).

Can't wait to cook my first Thanksgiving dinner.... Don't know if I'll make biscuits too, but I'm definitely planning something with a twist. And then there will be the holidays... Last year I cooked up a storm, and I intend to pull out all the stops this year, to celebrate our first Xmas as husband and wife.

Got a nice arosta in the oven right now, with small patatoes and a nice green salad (which is not in the oven obviously). Will keep it brief though, as I cut my right index finger typing is a bit difficult.

Edited by Angelo - November 16 2008 at 12:10

E-Dub wrote: Easy Money wrote: Hey Raff, I don't mean to get off subject here, but when are you arriving in the states? I guess you know I moved from SF to Memphis to be with Cindy, it took some adjusting to say the least, ha ha ha. OK, back to the biscuits. Hmmmm, Memphis. Have you had a chance to get to the Rendezvous for BBQ ribs? Man alive, that could be some of the best BBQ I've ever had. And comin' from a Kansas City boy, that's saying a lot.E

Ha ha ha, one of the bigger adjustments I had to make about moving to Memphis from San Francisco is that I'm into health food and I'm mostly vegetarian. I did start eating more fried chicken and catfish since moving here. I love BBQ chicken, but oddly enough I find the BBQ chicken to be much better in CA. Memphians love their pork and that is something I was never too fond of.

The Rendezvous definitley has a rep, but I can't remember if I have been there. I just gave up on the BBQ chicken here. If you like BBQ pork, Memphis is the place, but if you like BBQ beef your talking Texas, another place I used to live in.

Talking of meat and such, I've been collecting recipes for turkey breast dishes for Thanksgiving. There is no way I am going to cook a whole turkey for only two people, because we'd end up eating the leftovers until New Year's Day. Found some great recipes both on the Epicurious and the Food Network websites, and now I'll have to choose which one to make for my first Thanksgiving in the New World. Any suggestions from the experts would be very welcome anyway!

Get a room you two!  I am very glad you both have a lot of things to be thankful about this year.

Even just a breast?

Oh, I adore Alton Brown! I remember seeing his features on how to make gumbo, and how hilarious it was every time he burnt a roux! Thanks so much for the tip btw... I'll see what I can find!