🧑‍🍳 This has to be the first time someone said “I’m going to show you how to make easy bagels” and actually meant it

 

[AFF]

@AFF I've never used that. I can't say I've laid my hands on it either. I think I've seen it in the store; paid it no mind, evidently.

Now I'm curious about ingredients.

I get mine at Ingles. I think Walmart carries it.

 

[TerryP]

I think I've seen it in the store;

I get mine at Ingles. I think Walmart carries it.

I said think because there was something about the bag that just looked familiar. It took a minute; I figured it out.

I saw it at Harris Teeter because a friend bought it one day. He didn't use it for biscuits: he made a pot pie.

I'm glad you brought it up. This was four, maybe five, years ago and it was something I thought, "I need to try that." I make my own pot pies a few times a year but have always used two pie crusts.

I looked at their recipe and ingredients. It's a lot like what I use. I appreciated their's making the distinction of using cold butter. It makes a difference.

The biggest difference between us? Prep time. Their recipe says 5, I'm more like 15. We're both at 425. I'm definitely on the 15 or more time scale here...Southern says a yield of a dozen. I'm getting seven or eight.

I'll get mine up here pretty soon ... still trying to get through the "have to do" stuff and I'm a bit handicapped today.

 

[Krimson]

@Krimson

I was talking with a nurse this morning and asked her what her plans were for lunch. I've talked with her a half of a dozen times; she always brings food from home.

Today she told me she was having a "torta." I've seen those on a menu board at a food truck / taqueria stand. I've never had one.

Come to find out she's using Bolillos bread: basically a Mexican roll. I stopped by the bakery on my way out of downtown and grabbed three. This is one I'm going to have to learn how to make.

She mentioned eating taco meat and egg with one for a breakfast. My mind went immediately to chorizo and egg.

Had them a few times. It's a good sandwich and I'm not much on sandwiches.

 

[TerryP]

Had them a few times. It's a good sandwich and I'm not much on sandwiches.

You've mentioned that which is why I tagged you.

I'm going to do something sweet with them ... haven't figured out what, yet. It looks like it would serve as a good roll with some things.

 

[AFF]

...
I'm going to do something sweet with them ... haven't figured out what, yet. It looks like it would serve as a good roll with some things.

...our local Kroger sells fresh bolillo rolls 3 for $1. They're great for cold cuts or po boy or any kind of sandwich. They seem lighter/airier than a traditional hoagie or whatever. Lots of options.

Since you're in the Charleston area maybe hommage by laying down a layer of pimento cheese on a roll with a layer of shrimp and cheesy grits on top. - I'm getting myself hungry

 

[TerryP]

They're great for cold cuts or po boy or any kind of sandwich. They seem lighter/airier than a traditional hoagie or whatever. Lots of options.

I'm going to do an "egg in a nest" knock off this morning and make a boat out of them ... figuring eggs topped with some habanero salsa and a drizzle of maple syrup...an oven dish is where my mind is right now. ...I'm thinking it'll be a 15-20 minute deal with fresh slice of tomato as a topper about 12 minutes in..\

Since you're in the Charleston area maybe hommage by laying down a layer of pimento cheese on a roll with a layer of shrimp and cheesy grits on top.

I'm considering a shrimp/scallions or shrimp/crab combo...a texture almost like you'd find with an egg salad sandwich

 

[TerryP]

Biscuits, my preferred recipe (currently.)

12" cast iron skillet
Oven at 425F.
Bowl. Spoon. ...

3-4 C of milk (and a splash for all the homies. I literally add a splash.)
6 TBSP cold butter.
1 TBSP sugar
1 tsp sea salt
1/4 tsp baking soda
5 tsp baking powder
2 C all purpose flour

All the dry is mixed.
I use a cheese grater for the butter. Small chunks of butter work better for flaky and light.
Add the milk slowly...

I mix in the bowl kneaded a little as I go then to a flat surface. Here's where I don't over mix or over knead...you want to see chunks. (In any recipe, over kneading or over mixing leads to tougher textures.)

I fold my dough like you would a dish towel. press, refold, press...usually four times at the most. Flatten by hand...put in the skillet.

Depends on the thickness here. I like mine about 3/4" which gives me a yield of seven or eight. Big enough to where they are touching each other as well as the skillet's outside rim.

I start looking at them after 15 minutes...baking time is normally closer to 20.

 

[AFF]

I'm going to do an "egg in a nest" knock off this morning and make a boat out of them ... figuring eggs topped with some habanero salsa and a drizzle of maple syrup...an oven dish is where my mind is right now. ...I'm thinking it'll be a 15-20 minute deal with fresh slice of tomato as a topper about 12 minutes in..\


I'm considering a shrimp/scallions or shrimp/crab combo...a texture almost like you'd find with an egg salad sandwich

Shrimp/crab anything you can count me in. You thinking a little mayo, celery seed, minced onion and celery...maybe fresh tarragon?

So, by "egg in a nest" you mean like the thing we all had as kids with the hole in the bread and frying the egg into the bread? I would assume no hole but cook the whites and leave the yolk runny? Sounds awesome. I do like the taste pairing of habanero with eggs.

I noticed yesterday my garden is full of very bright orange peppers - I have 4 "regular" habanero plants, also 1 ghost, and 1 Carolina reaper - and they are all laden with ripe fruit. I'll probably freeze some, maybe make a batch of homemade hot sauce. I might even do a jerk marinade and jerk some chicken on the grill. I'd make conch steaks simmered in habanero/onion/garlic/lime sauce if I could still find good conch steaks. I miss Harry's Farmer's Market.

 

[TerryP]

Shrimp/crab anything you can count me in. You thinking a little mayo, celery seed, minced onion and celery...maybe fresh tarragon?

The last time I made something similar I went a different route. I used it with a loaf of bruschetta bread.

Added some bacon bit with cream cheese, mayo, and sour cream. Five cheeses in total when you add the cheddar, the Jacks, and Parm. I used some yellow and red bell pepper for color and added some spices (salt, pepper, Old Bay, paprika, and crushed red pepper.)

There's something I am forgetting there...need to stand in front of the spice racks to look.

EDIT: Finely diced green onions is what I was forgetting

So, by "egg in a nest" you mean like the thing we all had as kids with the hole in the bread and frying the egg into the bread? I would assume no hole but cook the whites and leave the yolk runny? Sounds awesome. I do like the taste pairing of habanero with eggs.

Yes, and no. (It's like shit on a shingle, I guess. I have heard it called a few things. "Egg in a Nest" seems to most commonly used name.) So yes, there.

I cut a rectangular hole in both and scooped them.
Roughly a little over a 1/2 C cheese, I'm guessing. I didn't measure. Just grated 'til I thought that was enough. I used two; Monterey and Pepper Jacks and spread that on the bottom and sides (as I could.)
1 egg broken and up in (no to your question about cooked whites; it's the whole egg,raw.)
350F for about 15-20 minutes or until the egg is cooked to where you want it...I pulled mine out and it was a little overdone at 17 minutes. I'd rather have had it a little more on the sunny-side up "doneness."
Topped around the edges with the salsa mentioned earlier...I left it out of the fridge for about 30-40 minutes to it would warm up a bit.

Quite good. I'll do it again. I've had my eye on Cabot's Habernero Cheese (block) for a minute now...as soon as it cools down enough (weather) where I consider it chili weather I'll pick up a block and try again.

I am going to do the egg and Chizaro mix with it sliced in half and served like a sandwich...

 

[rick4bama]

Hey Rick,

Nothing to it really -

Mix into a dough

• 2 cups Southern Biscuit Formula L complete biscuit mix
• 1 cup sour cream

Form biscuits and bake at 425 for 10 to 15 minutes (depending how dark you like them)


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Chuck

I finally got me a 3ilb bag. Everyone love the way they turn out. Will be making more.