Regional and local recipes

[Amyw Profile]

i love Southern Biscuits very similar to scones but instead hard they light fluffy.
You need to use the right type flour if not they hard and tough.
Not sure you can get that type flour in UK.
You need a flour like Lilly white flour.

beaten Biscuits can nice if made the old way but aren't edible if they are not fresh.

Baltimore corn bread also good but you need the right type corn meal and rice for it to taste right.
if anyone wants recipe let me know i will pm them to you.

I’ve been to America a couple of times and absolutely loved their biscuits . It’s probably the best food I tried over there .

[Suffs Profile]

Its interesting how some very similar recipes become associated with certain places.
My Dad had a great fondness for what be always referred to as Bacon and Onion roll and he came from Surrey. I've seen the same basic recipe claimed by Berkshire, Cornwall and best of all, Buckinghamshire were it is known as a 'Bucks Clanger'. Now I come to think again, it probably had the same purpose as the Cornish Pasty, savoury one end and 'afters' at the other.

JeanT

A steamed suet bacon and onion roll (with lots of chopped parsley) is what Ma served as Bedfordshire Clanger and my uncle (her brother) who was a hunting man (and ‘rode with the Quorn’) said was a Quorn Roll http://www.localfoodheroes.co.uk/?e=392. Ma used to say that it had bacon at one end and fruit or jam at the other and would be made in the morning and left on a low fire to steam by the women before they went to work in her grandfathers hat factory and there’d be a hot meal for the family at the end of the day.

I think that, as with many traditional dishes, a bacon and onion roll or pudding is pretty widespread, but it’s called by different names and has various tweaks wherever it’s being made.

[chihuahua8 Profile]

Hi Amy,

My husband was Canadian altho' he did spend a lot of time in the States. Anyway, he loved the American 'biscuits'. I used to make them using plain flour plus baking powder, in 'old money' it was 8oz plain flour plus 2 level tsp baking powder. If you want the recipe, I'll have to dig it out but they are very easy to make.

JeanT

What I meant was that you don't need any special flour.

[Sakkarin Profile]

That sounds like what my mum used to make when we'd run out of bread, which we used to call "little breads'. Sort of an economy scone...

Looks like they used to sell them in Pringles packs...

[Binky Profile]

There is a chain of restaurants across the US called 'Bob Evans' which specialises in breakfast. American friends took us there for a weekend treat once. They claimed it was an American institution.

It was ghastly. Grits, pancakes with syrup and bacon, and biscuits with white gravy. Lots of Smuckers jelly for the toast.

I think I had an orange juice, coffee and an egg over easy, just to be polite.

Biscuits and gravy

https://www.google.co.uk/search?q=biscu ... S9H9ObX7UM:

[wargarden Profile]

Sakkarin they still sell canned refrigerated biscuits

Binky biscuits and gravy when done well is delicious.
Bob Evens not a good choice to have biscuits and gravy or many other Southern food specialties.

[Lusciouslush Profile]

Binky -- [quote="Binky"]Smuckers jelly [/quote

I first encountered Smuckers at breakfast in Boston - & laughed every time I saw/said it...……..only there..………….

'Spose I'd better be careful in case I'm accused of being spiteful....

[chihuahua8 Profile]

Must say I wasn't taken with much of the North American food, always tasted too sweet to me. The final straw for me was when my SiL (97 and still hanging in there), served up lime jelly with a roast dinner! Good job we're not all the same, variety is the spice of life.
JeanT

[Lusciouslush Profile]

Good to see you again JeanT…………..

[Amyw Profile]

I’d love the recipe Jean please

[karadekoolaid Profile]

Must say I wasn't taken with much of the North American food, always tasted too sweet to me.

There are some curious items, perhaps, on US menus, which are perhaps a little strange for European palates. Pancakes with bacon and maple syrup ? ( Although that´s probably Canadian); Pumpkin Pie ( far too much sugar and cinnamon) and the desserts in general; Crab cakes (when made with sweetcorn); and sweet potatoes - I was once served those with marshmallows on top
the steaks, fish, seafood, sandwiches and burgers, however - really great!

[Wic Profile]

Hardy’s biscuits are pretty good, but the ones at the Red Lobster are world class. It’s worth going just for them. Actually, I know people who do.

[chihuahua8 Profile]

Hi Amy,

I tried to find the original Robert Carrier recipe on line but no joy so here it is in abbreviated form.

Oven, gas mark 8 425F/220C

8oz plain flour (225g)
2level tsp baking powder.
Pinch of salt (very unscientific!)
2-2.5oz (50 - 60g) mix of butter and lard or could use marg instead of butter.
1/4pint milk (125ml)

Mix all dry ingredients, then add the milk in one go. Pull the mix together then turn onto a floured surface.
Knead gently then pat or roll out to a depth of 3/4 inches, should get 6 biscuits from this amount.Do not twist the cutter or the biscuits will go flat.
Put on to a baking tray and cook for 12 - 15 minutes until golden brown. Leave to cool on a wire tray and eat when cool.
Good luck and enjoy!

JeanT

[Amyw Profile]

Thank you

[jeral Profile]

I happened upon this recipe for "Suffolk beer puffs", being like a vegan version of Vesta crispy noodles. I can't see what's "Suffolk" about these unless it's where the chef hales from. Anyone recognise them?
https://www.greatbritishchefs.com/recip ... ffs-recipe

[Suffs Profile]

Certainly not a traditional Suffolk recipe

I suspect that the puffs are something Paul Foster came up when he was chef at Tuddenham Mill in Suffolk ... probably never ever cooked by anyone else in Suffolk. https://www.greatbritishchefs.com/chefs/paul-foster

When I can get at the laptop rather than posting on my phone I’ll post some real traditional Suffolk recipes.

[Renee Profile]

The recipe is interesting jeral, because the Vesta crispy noodles also contain rice flour, which is probably what makes them light and crispy.

[Suffs Profile]

Suffolk Rusks

When I was a young engaged person my fiance insisted that, because my family were from Bedfordshire, his mother should teach me to make Suffolk Rusks as he would be requiring some in his lunch box every day.

Suffolk Rusks

8 oz SR Flour
3 oz butter
I egg
a little milk
a pinch of salt

Add salt to flour and rub in butter to make 'breadcrumbs'.
Add beaten egg and as much milk as necessary to make a pastry-like dough.
Roll out to about 1" thick
Using smallest (2") round pastry cutter cut out and bake in hot oven 180C for approx 10 mins until risen and golden
Remove from oven and using a fork, separate the tops from the bottoms ... (do not cut with a knife ... this will result in disqualification of your entry in village shows and the lifelong disapproval by village matrons).
Put both halves back on baking tray (split side up) and return to hot oven for about five minutes to dry and crisp ... cool on rack.

Serve with butter and cheese.

[jeral Profile]

Suffs, would it be rude to ask if those Suffolk Rusks are a good thing or a food crime? Or maybe your fiance was teething at the time

[Suffs Profile]

Oh, definitely A Good Thing and as my baking has improved with age and experience my rusks are now even better than they were when I was married to the Suffolk husband. He is so jealous when our offsprung tell him about their light crispness. The current Mrs E is into healthy eating and doesn’t bake ... ever ... he has to buy his rusks from the bi-weekly market in the church ... and hide them in his car