Pretty much how i do it.... but it is hard to overstate how important it is to keep that butter cold! I chop mine up first and stick it in the freezer before working it in...
But this is the healthy way to eat my friends! All natural and delicious. Just don't eat anything else all day.
AWESOME JOB Barry. Maybe when I'm down there getting that Lang this spring you can hook a brother up?
Looking forward to seeing this as well. Especially the sausage making part.
Jon, I really hope you can stay with us a day or two. If you stop by on the way down I will go with you to Lang and then you can stay on the way back. We could really cook up a storm then. Of course if you have a travelling companion there is room for all at the Reade Ranch.
Pretty much how i do it.... but it is hard to overstate how important it is to keep that butter cold! I chop mine up first and stick it in the freezer before working it in...
But this is the healthy way to eat my friends! All natural and delicious. Just don't eat anything else all day.
I know I should keep everything cold in the fridge for a few hours before starting. The leavening you get from that is unreal. That includes the bowl and utensils. Put your buttermilk in the freezer and drop it another 10*F won't hurt either. Great point Frac.
Looks terrific, good to see you making use of the new gear. Only thing I like better is chocolate gravy.
John, you noticed the All-Clad. Before I got it you would not been able to convince me that there is that much difference in cookware. I am very pleased with it and it is great!!
Barry, I cook a lot with roux (not rue). Might I suggest that you whisk the roux (flour and fat) over medium heat for a could of minutes until it is all smooth and smells a bit like pie crust before adding your milk, wishing constantly. This will make sure there are no lumps and cook the raw flour taste out.
Looks really good, by the way.
I guess I either use to much flour or not enough oil/drippings as it drys out to much. I think next time I will cut down the heat whisk the flour and oil and add maybe 1/4 cup of milk and then when it smooths out cook it a bit before upping the heat and adding more milk. I think the point is let the flour cook and develop first before adding the bulk of the milk. Correct me if I got it wrong.
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Marauderer, you mentioned you haven't had good luck with the sausage you've made. Here's a recipe I've used for breakfast sausage and the book it came from. The book is a very good primer on sausage making if you get the itch to start doing this. Good instruction and a lot of recipes. I think this recipe is very good as is, but you can always adjust the ingredients to fit your tastes. For example I always use more cayenne. I've listed amounts for a smaller amount in the margin if you want to start small to make sure you like it.
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