Tuesday, August 24, 2021

Buscuits


Occasionally I make biscuits.  It is clear that the "Grands!" style biscuits, which Walmart has their own cheaper brand of "Jumbo" biscuits, are the best tasting, and I do like them, but it is no wonder they taste good since they have 5 grams of sugar per biscuit.  This might not be an issue for most people, but I want to avoid too much sugar.  So I looked for alternatives.  The smaller biscuits are cheaper overall, not that cost is an issue, and they have 40% less sugar.  It takes 3 small biscuits to equal the weight of one large one, and the label confirms this by listing 3 biscuits as one serving, which has 40% less sugar.

It is the smaller size that is the problem.  The instructions say to "cook until golden brown", but if you do that then the entire biscuit wants to turn golden brown and they can come out too dry.  You can undercook them, in which case they come out white and soft and pretty edible, but I don't like the small size for putting jam or peanut butter on them.  

So this got me thinking.  Since it is just dough, I can make whatever size biscuit I want with them.  I tried combining pairs of biscuits into balls and these turned out like little dinner rolls.  The first batch I overcooked and they were slightly crispy on the outside but soft on the inside, and this was interesting.  In the second batch, I cooked them less and they came out like soft dinner rolls and these were pretty good.

On my third batch, I didn't want to go to the trouble of combining pairs of biscuits into balls, so I just baked the biscuits with one on top of another.  I combined two cans of ten biscuits to get ten double-height biscuits.  Not only was this easier, but I felt like this was my best result yet.  I had to cook them for 20 minutes, but they came out like slightly smaller versions of the Grands biscuits, and they were pretty good.  They aren't quite as good as the high sugar biscuits, but it is a tradeoff.

Even though the instructions tell you to use an ungreased cooking pan, I find it better to use cooking spray to keep them from sticking.  I also tried smearing a small amount of olive oil on the bottom of the pan and this works too.

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Wednesday, August 11, 2021

Great

Chicken sandwich

I think this is a pretty good chicken sandwich from Sam's Club.  It is also convenient because you can take it out of the freezer and microwave it.  The procedure is to microwave the bun and patty separately for different lengths of time.  What I found easier is to microwave the patty for 90 seconds and then add the bun and microwave the entire sandwich for an additional 30 seconds.  It might be good to let it cool for a minute or two.

It is not super cheap, but it is no more than half the cost of a fast-food chicken sandwich with about the same number of calories.

I think that the chicken patty has a really good texture.  It is very satisfying to bite into it.  The flavor is spicy, and this put me off a little bit at first, but I got used to it.  It is also a little greasy, but not really any different from a comparable fast food sandwich.

The bun is slightly different than I expected.  It is a little smaller, denser, and sweet.  But it tastes really good.


Salad

Bacon Wrapped Onion Rings

v>

French Fries

Baked chicken with green beans and potatoes

The original recipe reads, "In a 9x13 pan, cut 3 chicken breasts in half, add 2 cans green beans on one side and cut up red skin potatoes on the other. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Cover it with aluminum foil and bake at 350 for 1 hour.".

I cut the chicken into slightly smaller pieces. My mother likes to use a cup of liquid Italian dressing instead of zesty Italian Seasoning Mix and the stick of melted butter, so I tried that. I also added some Beer Can Seasoning.

I probably went overboard on the potatoes. I also cooked crescent rolls at the same time.

This is a winner. The food was fully cooked. Because my chicken wasn't fully thawed before I started cooking, I cooked it an extra 15 minutes. The end result was mostly moist but just a touch dry. I only ate 40% of it, but it was very satisfying.

However, I think that the liquid Italian dressing gave it a slightly sour taste, probably because of the vinegar in the dressing. It is not very noticeable, but next time I might stick to the original recipe that calls for seasoning mix and butter.

  



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Baked Chicken with Green Beans and Potatoes

On my previous try, I used Italian Salad Dressing, but this time I stuck with the recipe that calls for Italian Seasoning mix, and a stick of melted butter. However, I did add extra potatoes, extra chicken, and extra green beans. I got the pan pretty full, but it looks like I am going to get 4 meals out of it.

I didn't overcook it this time. I cooked it for one hour at 350 degrees. One hour seems to be the perfect cooking time, where nothing comes out too dry.

What is my verdict? This is darn near perfect. Everything tasted like it was coated lightly with butter, which it probably is. I expect baked chicken to be a little dry, but this was pretty moist, with maybe just parts of it being a little dry. The potatoes weren't dry at all.




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Best wishes,

John Coffey

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I am not thrilled with the idea of eating a fungus.  They are pretty good on pizza.  While I was in college I would occasionally eat deep-fried mushrooms, but it has been at least 35 years since I last did that.  Why eat deep-fried mushrooms when you could eat french fries or onion rings?

The bulk of the information is in the first half of the video.

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Irish Stew From 1900 & The Irish Potato Famine

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Why a Hass Avocado Seed Does Not Give Us a Hass Avocado Tree

A bit of trivia, but I think that this is interesting.