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 Post subject: Re: killer biscuits
PostPosted: Thu Sep 11, 2014 7:06 am 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
When I use cold lard from the fridge, I dig it out with my little cookie scoop and weigh it. That way, I have it in small pieces for the FP.


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 Post subject: Re: killer biscuits
PostPosted: Thu Sep 11, 2014 7:12 am 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
Ooooh, that's a really good idea JesBelle.


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 Post subject: Re: killer biscuits
PostPosted: Thu Sep 11, 2014 7:33 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 655
Location: W. Montana
Thanks for the great tip, Jesbelle, I'm definitely gonna do this.


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 Post subject: Re: killer biscuits
PostPosted: Thu Sep 11, 2014 7:41 am 
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Should I send it in to CI? Think they'll run it?


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 Post subject: Re: killer biscuits
PostPosted: Thu Sep 11, 2014 7:16 pm 
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Joined: Mon Nov 14, 2011 10:22 pm
Posts: 56
Location: Marion, Illinois
Emilie,

Thanks for the Serious Eats link. I've made his CI Foolproof vodka crust & I like it. It is just so weird mixing all the liquid when I was raised not to overly wet the crust.


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 Post subject: Re: killer biscuits
PostPosted: Fri Sep 12, 2014 7:44 am 
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Joined: Sun Oct 21, 2012 8:51 am
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Location: W. Montana
JesBelle wrote:
Should I send it in to CI? Think they'll run it?


Although I don't imagine there are loads of cooks who use lard these days it certainly would work with shortening as well. Might as well give it a shot.


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 Post subject: Re: killer biscuits
PostPosted: Fri Sep 12, 2014 9:43 am 
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That is a great idea and yes, you should submit this to CI or Cooks Country.


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 Post subject: Re: killer biscuits
PostPosted: Fri Sep 12, 2014 2:42 pm 
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Location: Virginia
Linda wrote:
JesBelle wrote:
Should I send it in to CI? Think they'll run it?


Although I don't imagine there are loads of cooks who use lard these days it certainly would work with shortening as well. Might as well give it a shot.


Actually you might be surprised, Linda. I always thought of lard as being a southern grandma type of fat, but since I discovered its virtues I've seen articles in mainstream pubs about how lard's back in vogue with chefs after getting a bad rap over the years, and is actually healthier than butter (albeit slightly higher in calories). But of course you're right that it's not culinary mainstream -- and I've never seen a CI recipe with lard in it, so there's no telling if they'd think the tip had broad appeal. I did have a tip published once in CC, but gave up on CI after a few tries years ago. Actually these days I think some of them are ridiculously common sense -- almost like they've run out of innovative tips so are now publishing the lame ones too.

So given that yours really IS a great idea, JesBelle, I say go for it!

Emilie


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 Post subject: Re: killer biscuits
PostPosted: Sat Sep 13, 2014 7:45 am 
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I was being sarcastic, but since y'all were so encouraging, I sent it in. :lol:


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