#Maple Glazed Fried Chicken

[rabbitcruiser]

National Buttermilk Biscuit Day 

Bake up a storm with buttermilk biscuits! Indulge in their fluffiness and savor their buttery flavor. From breakfast to dinner, these delicious treats are perfect any time of the day. Get ready for a biscuit feast!

For many households in the southern United States, a Sunday dinner simply wouldn’t be complete without the delicious addition of a plate full of flaky, piping hot, buttermilk biscuits.

Eaten as a side dish with a pile of fried chicken or served under a ladle full of delicious country gravy, buttermilk biscuits are a comfort food that is worth celebrating. And National Buttermilk Biscuit Day is here to do just that!

History of National Buttermilk Biscuit Day

Biscuits weren’t always as flaky and delicious as they are today. In fact, the buttermilk biscuits that are known to be part of southern cooking are a fairly modern invention. Originally, the purpose of early versions of biscuits was to make them last a long time on journeys. Made particularly to be used by sailors, soldiers and other travelers, biscuits were baked twice to an extra hard consistency, removing much of the moisture.

Those dense, flat ancestors of the biscuit were a rudimentary version of today’s buttermilk biscuit. The invention of baking soda as a leavening agent for quick breads did much to improve the way that biscuits were made.

In addition, the use of buttermilk, which contains important fats and acids, works with the baking soda to help the dough rise. This combination allows buttermilk biscuits to enjoy their beloved consistency that is tall and fluffy — and delicious.

National Buttermilk Biscuit Day offers a delightful opportunity for lovers of biscuits to show love and appreciation for this little round treat that offers so much joy!

National Buttermilk Biscuit Day Timeline

Late 1700s Biscuits are hard and functional

Twice-baked and flat, these hard and dry biscuits are used by soldiers and sailors. 

1860s Baking soda is produced industrially

This critical ingredient that acts as a leavening agent in buttermilk biscuits makes its way into homes. 

1875 Biscuit cutter is patented

Alexander P. Ashbourne, an inventor who was originally born into slavery, patents the biscuit cutter. 

Late 1800s Biscuits and Gravy makes an appearance

Likely originating in southern Appalachia, this decidedly southern home cooking dish, Biscuits and Gravy, makes its way onto breakfast plates. 

1975 First Biscuitville restaurant opens

After success with buttermilk biscuits at his Pizzaville restaurant, owner Maurice decides to open a Biscuitville location in Virginia. 

How to Celebrate National Buttermilk Biscuit Day

Not sure what to do in celebration of this day when the buttermilk biscuit is the star? Here are some ideas to get started with activities in observance of National Buttermilk Biscuit Day:

Enjoy Eating Buttermilk Biscuits

Have a delightful time celebrating this day by heading out to a restaurant that serves buttermilk biscuits and order up a few. In fact, don’t forget to mention to the staff that it is National Buttermilk Biscuit Day and perhaps they’ll have a discount or coupon available in honor of this special day.

Restaurants like Cracker Barrel, Bojangles, Church’s and Popeyes offer tasty buttermilk biscuits. And, of course, Biscuitville and Biscuit World are two restaurant chains in the southeastern US that are so focused on biscuits that it’s in their name!

Try Making Buttermilk Biscuits at Home

Whether living in a place where there is limited access to restaurants that serve buttermilk biscuits, or a culinary challenge simply sounds fun, try making these delicious treats at home!

The process of making buttermilk biscuits from scratch is actually not too difficult and a basic recipe only really requires a few ingredients. The basics include flour, baking soda, baking powder, cold butter, and a bit of sugar (if preferred). And, of course, there’s the buttermilk!

Cut the butter into the dry ingredients and mix with the buttermilk, then roll the dough out with a rolling pin through a process of folding and rolling several times to create layers. Cut into rounds, bake, and share!

Pro Tip: One of the key factors that impacts the successful results of buttermilk biscuits is making sure the butter and the buttermilk are cold. In fact, placing the butter in the freezer for a bit ahead of time is a great hack.

Enjoy a Variety of Buttermilk Biscuit Toppings

A warm buttermilk biscuit is certainly complex enough to be enjoyed simply with a topping of a pat of butter. However, it’s also possible to try a few other creative ways to enjoy this delicious treat in honor of National Buttermilk Biscuit Day. Check out some of these ways to take buttermilk biscuits to the next level:

A Dollop of Jam. Choose a basic jam like strawberry or raspberry, or get a bit more creative by eating that buttermilk biscuit spread with fig jam or rhubarb orange jam.

Cinnamon Honey Butter. This delicious topping takes buttermilk biscuits and adds just enough sweetness. Cinnamon honey butter can be purchased or easily made at home.

Country Gravy. This white flour and milk-based gravy, typically made with a pork breakfast sausage, turns a buttermilk biscuit into a hearty breakfast.

Fried Chicken. Add a delicious filling to the middle of that biscuit by frying up some breaded chicken tenders and adding a spoon of honey.

Share Some Buttermilk National Biscuit Day Love

Find some creative ways to celebrate National Buttermilk Biscuit Day by creating some hype at work or in a friend group. Make up some buttermilk biscuits and take them into the office to share. Take a friend out for breakfast or lunch at a biscuit restaurant in honor of the day. Or make an adventure out of it and invite some friends or coworkers to participate in a buttermilk biscuit bake off!

Get Creative with Buttermilk Biscuit Recipes

Buttermilk biscuit recipes can be the basis for all sorts of creative opportunities for adding unique flavors and changing things up a bit. Whether sweet or savory, try out some of these yummy ideas:

Cheddar Buttermilk Biscuits. This type of recipe has been made famous by the American restaurant, Red Lobster, and there they are called Cheddar Bay Biscuits. Include shredded cheddar cheese and some spices into a normal drop biscuit recipe. Add jalapenos for a kicky version!

Pumpkin Buttermilk Biscuits. It doesn’t necessarily have to be the fall to be able to enjoy all things pumpkin! This alteration takes a standard buttermilk biscuit recipe and adds canned pumpkin as well as spices such as cinnamon and nutmeg. Serve with honey butter. (A similar version can be made with sweet potato.)

Strawberry Shortcake with Biscuits. Make this delightful summer-y treat with fresh strawberries and cream, but instead of using shortcakes or sponge cakes, use some buttermilk biscuits.

Blueberry Lemon Buttermilk Biscuits. Using fresh or freeze dried blueberries, this delicious recipe also includes lemon zest for a unique flavor. When the biscuits are cool, make a lemon juice and powdered sugar glaze to drizzle over the top. Yum!

National Buttermilk Biscuit Day FAQs

Can buttermilk biscuits be made ahead?

Sure! Make the dough and keep in the refrigerator overnight for super flaky biscuits.

Why are my buttermilk biscuits crumbly?

Typically, crumbly buttermilk biscuits means they have too much flour.

Are buttermilk biscuits the same as scones?

No. Scones are made with eggs and are typically sweeter and denser than their cousin, the flaky buttermilk biscuit.

How many calories in buttermilk biscuits?

A plain buttermilk biscuit may have between 50 and 200 calories, depending on the size and ingredients.

How to make buttermilk biscuits?

Buttermilk biscuits can be made by mixing buttermilk, baking powder, baking soda and flour, rolling and cutting the dough into circles, and baking.

Source

[fatty-food]

Maple Tabasco buttermilk fried chicken between 2 glazed donuts (via Instagram)

[lisaloutwo]

Meal 1 (9:00 AM): Blended Breakfast Purée

• McDonald’s Big Breakfast with Hotcakes (3 orders): 4,020 calories

• 6 Hash Browns: 960 calories

• Large Caramel Frappuccino: 470 calories

• Maple Syrup and Extra Butter: 450 calories

Preparation:

Blend the Big Breakfasts, hash browns, syrup, butter, and frappuccino into a smooth purée. Add water or milk as needed to reach a thin enough consistency for a funnel.

Total: 5,900 calories

Meal 2 (11:00 AM): Doughnut and Coffee Smoothie

• Krispy Kreme Original Glazed Doughnuts (12-pack): 2,280 calories

• 6 Chocolate Iced Doughnuts: 2,280 calories

• 2 Cinnabon Classic Rolls: 1,760 calories

• Large Starbucks White Chocolate Mocha: 620 calories

Preparation:

Blend the doughnuts, Cinnabon rolls, and white chocolate mocha into a rich, sugary purée. Add water, milk, or cream to thin out the texture.

Total: 6,940 calories

Meal 3 (1:00 PM): Pizza and Soda Purée

• Pizza Hut Large Stuffed Crust Meat Lovers Pizza (2 pizzas): 6,960 calories

• Garlic Cheese Breadsticks (8 pieces): 2,320 calories

• 2 Large Pepsi (32 oz): 400 calories

Preparation:

Blend the pizzas, garlic breadsticks, and Pepsi together into a savory purée. Add additional soda or water as necessary to thin out for the funnel.

Total: 9,680 calories

Meal 4 (3:00 PM): Burger and Fries Shake

• Five Guys Bacon Cheeseburgers (3 burgers): 3,180 calories

• Five Guys Large Fries (3 orders): 3,930 calories

• Five Guys Large Chocolate Milkshake with Whipped Cream (2): 2,000 calories

Preparation:

Blend the burgers, fries, and milkshakes together to create a rich, thick purée. Add more milkshake or milk as needed for consistency.

Total: 9,110 calories

Meal 5 (6:00 PM): Nugget and Fries Combo Purée

• McDonald’s 60-piece Chicken McNuggets: 2,820 calories

• 3 Large Fries: 1,470 calories

• 4 McDonald’s Apple Pies: 920 calories

• 2 Large Coca-Colas: 620 calories

Preparation:

Blend the McNuggets, fries, apple pies, and Coca-Cola together. Use additional soda or water to ensure smoothness.

Total: 5,830 calories

Meal 6 (9:00 PM): Dessert Frenzy

• Dairy Queen Large Oreo Blizzard (2): 2,280 calories

• Large Brownie Batter Blizzard: 1,340 calories

• 2 Cheesecake Blizzards: 2,280 calories

Preparation:

Blend all Blizzard desserts together for a thick, ice cream-based purée. Add some milk or cream to reach the desired consistency.

Total: 5,900 calories

Daily Total: 30,360 calories

🤯🤯🤯

[borgevino]

i have been doing some light experimentation this winter with miso and gochujang and i can tell you now they are two of the best substances on this green earth. a quick list of ways i have used them so far:

spoonful of each in the broth where you cook the ramen (big for miso, small for gochujang), along with half the flavor packet and a 7-minute hard boiled egg

teeny tiny amount of gochujang (like, 1/4tsp per cup max) in hot chocolate to add richness, depth, and spice

miso in the water where you cook the red lentils, combined with a can of butternut squash soup and a can of coconut milk, big heaping spoonful of gochujang for warmth and heat

2tbsp brown sugar, 1tbsp melted butter, 1tbsp gochujang; mixture swirled into sugar cookie dough (this is from a nyt cooking recipe by eric kim) or whatever other baked goods could benefit from a little kick.

pal of mine mentioned maple syrup + gochujang as a condiment, which would be spectacular on many roasted veggies (carrots, brussels sprouts, potatoes, beets, etc), or as a ham glaze, or on fried chicken (fried chicken & cornmeal waffles with maple-gochujang sounds completely incredible)

my budget is tighter than usual this winter and i can tell you that having gochujang and miso to play with is really bringing joy to what would otherwise be a season of mac & cheese, ramen, very basic soups, etc.

[jcllen17]

JOSH ALLEN AND TROYE SIVAN COOKING CONTEST ENTRY

As a touring musician and professional athlete, Troye and Josh put together a meal full of flavor and protein.

APPETIZER: Shrimp and crab dip

MAIN DISH: Louisana style fried chicken with home made hot sauce

DESSERT: Pumpkin Doughnuts with maple glaze

@troyesvn @sbhqevents

[valeffelees]

hey, g'morn ☀️

i really have no respect for the sanctity of the word "snippet". save for a short scene between aggie and simon, and all of the simon and baz interactions i'm hoarding, y'all've read pretty much the entire first chapter of bitverse via my wipsday posts lmfao

but that's okay, i have no regrets 👍

this'll prolly read best if you've read [this snippet] first, but you don't have to bc ngl this whole altverse is completely incomprehensible as is. and also i dunno if it's just me but Tumblr is being proper shit today and won't let me indent text? so i'm doing tags up here. i hope y'all are well and that september has been kind to you so far!

Tag, you're it! 🪄 @cutestkilla @raenestee @hushed-chorus @thewholelemon @larkral @artsyunderstudy @blackberrysummerblog @captain-aralias @you-remind-me-of-the-babe @imagineacoolusername @ivelovedhimthroughworse @facewithoutheart @rimeswithpurple @aroace-genderfluid-sheep @jasonfunderberkerthefrogexists @nightimedreamersworld @shrekgogurt @prettygoododds @youarenevertooold @alexalexinii @fatalfangirl @cosmicalart

cw: drinking/alcohol, funeral mention

His father stares at him through the flickering dark. A sluggish display of thin purple eyelids and sticky, tangled brown lashes. Simon wonders when that drawn, vacant expression stopped looking so out of place on him, when all the sharp triumph and dynamic bends of his father’s face gave way to the frowning slack of his cheeks, the flat weight of his brow.

Propping himself onto an elbow, his father scratches at the patchy stubble tapering down his neck. “Yeah,” he replies. Lying. Nobody’s been in the kitchen tonight. The stove light is off. And when Simon flicks it on, the only dishes in the sink are his own.

“Okay,” Simon says.

He opens the fridge. An obscene amount of food is crowded inside—tupperware container after tupperware container of hearty, home-cooked meals, loading up the shelves and crispers. (Like sardines in a can, he thinks. Like cars outside a funeral.)  Maple-glazed carrots, shepherd’s pie, peameal bacon, tofu scramble, fried fiddleheads, chicken stew, hashed potatoes, whipped potatoes, scalloped potatoes, baked potatoes, cheesy potatoes—who even needs this many fucking potatoes?

Apparently this is what people do when someone dies.

Leave their shit leftovers at your door.

Simon grabs a half-empty tub of something cold and lumpy from the top shelf before closing the fridge with the side of his foot. He doesn’t remember what he had for breakfast, but the spoon in the sink looks clean enough. “Gran asked about you,” Simon says, cracking the lid off, taking a bite. He frowns at the eggy taste of potato salad. “Wants you to call her. Think she’s pissed.

(Pissed is an understatement. Simon never much understood the turn of phrase if looks could kill until today, when he walked into his mother’s funeral alone. His grandmother’s chin twisted right up when she saw him, the corners of her eyes pinching tight. He thought it to himself right then—if looks could kill.)

His father doesn’t reply.

Simon glances over his shoulder, but he can’t see the couch from here. Just the television, a bit of the coffee table, the shadow of the front door stretched between panes of rain-speckled yellow. Simon toes down the heels of his J&Ms, kicks them aside, one by one, and shuffles back into the lounge room, digging through his bowl for chunks of celery and green onion.

He turns below the archway expecting his father to be asleep again, because that is what Davy Cadwallader does these days. Sleeps in a shallow grave of body sweat and sunken cushions, buried in the wilting memory of where Lucy Salisbury used to curl her feet up watching sitcoms and reading love stories by lamplight.

But instead, Simon finds him with his head between his knees.

Clasping his mouth. 

Heaving.

Choking.

Shaking.

Simon makes a strangled noise (that might have been “Wait!”) (or might have been “Dad!”) (or might have been “Fuck!”) as he rushes to the washroom to trade his potato salad for the empty Chapman’s tub behind the toilet tank.

“Don’t puke!” he shouts, and yanks open the linen cupboard. The door hits the wall and fifty-fucking-thousand plasters fall from the middle shelf like one of those shit spring-loaded snake-in-a-can gags as Simon reaches between bottles of Tylenol and Buckley’s to pry out a fresh roll of paper towel.

“Don’t puke, don’t puke!”

Simon was sixteen the first time he drank himself sick.

It was his birthday—their birthday. His and Syd’s. But the party was for Simon. The better half of their entire junior year showed up, and he wants to say it was fun, but he honestly doesn’t remember much of the party itself besides the glow of the bonfire and Snapple Spiked peach tea and Agatha’s soft mouth.

What he does remember is coming home.

The way the whole world was tilting and creaking around him; the front door, the old floors, the couch springs.

His hands wouldn’t stop shaking, his teeth wouldn’t stop shivering. He was cold and tangled on the inside, blinking full of slow, sleepy dead spots and the humid June dark, wrapped around himself on his side trying to breathe through a vicious, green nausea when his father sat down beside him in his pyjamas, still mussed with sleep.

There’s a blink in his memory—and suddenly Simon is hugging that same Chapman's tub to his stomach and curled against his father’s shoulder and Doctor Who is playing in the background and he’s drunk and embarrassed and asking, “Are you mad? Are you mad? Dad, are you mad at me?”

A hand on his head.

“Hush.” Fingers in his hair. “You'll wake your mother.”

“Are you mad?”

“I'll be mad later.”

“I’m so drunk,” Simon whined.

“I can see that. How’s it feel, hero?”

“Am I going to die?”

His father laughed. “Well, I hope not,” he said. “I’d miss you.”

[broke-bruce-wayne]

My very non-scientific ranking of the pizza I had on our Portland Pizza Week journey

6. Boxcar Pizza - Birria pie

First up on the list is the only vegan pizza we got today. This wasn't bad (none of the pizzas were), it just wasn't necessarily for me. Too much crust and not enough other stuff for me (it was Detroit style deep dish). The kid loved it though (Kid's Ranking: 1)

5. SFNY Pizza - Fowl Play

A lot going on on this one, which was basically a chicken sandwich on a pizza. Fried chicken, bacon, cabbage, pickles, with a maple glaze made for a good combination, but I wouldn't necessarily go out of my way for it (Kid Ranking: 4)

4: East Glisan Pizza - Is it Shawarma in Here?

This one had a nice combination, with the chicken shawarma plus a nice garlic sauce, (more) pickles, and house hot sauce. A nice kick to it. Good, but there's a big gap between this one and the next 3 (which were all amazing). (Kid Ranking: 6)

3. Old Town Brewing - La 'Zagna

This was our final stop, and it was definitely worth it. Basically lasagna in pizza form, loaded with cheese and made with a bolognese sauce, just delicious (Kid Ranking: 3)

2. Meta Pizza - Cheeked Up

This one was decadent. Beef cheek bolognese, basil aioli, and fresh parmasean, biting into this one was other worldly, very rich and flavorful. It was really hard to pick between this one and the next one, cause they were both very close. (Kid ranking: 5)

1. Love Verona - Ace Rose Pie

This was our first stop, and it set the bar so high for the rest to follow, a bar that none of them passed (though a few got close). Prosciutto, fig preserve, gorgonzola, with asiago and balsamic glaze on top, this was a flavor celebration. We will definitely be going back for more pizza here (Kid ranking: 2)

[starinshadow]

My display plate for the day!

Fried potato wedged with parsley and cotija

Fried Brussel sprouts with a maple dressing

And an orange honey glazed chicken

[etes-secrecy-post]

Hi, before I explain my post, I want to say something important.

• What you see my blog has become a major overhaul. And despite the changes, I decided that my 2nd account will be now my artwork blog with a secret twist.

⚠️NEW RULE! (W/ BIGGER TEXT!)⚠️

⚠️ SO PLEASE DO NOT SHARE MY 2nd ACCOUNT TO EVERYONE! THIS SECRECY BLOG OF MINE IS FOR CLOSES FRIENDS ONLY!⚠️

• AND FOR MY CLOSES FRIENDS, DON’T REBLOG IT. INSTEAD, JUST COPY MY LINK AND PASTE IT ON YOUR TUMBLR POST! JUST BE SURE THE IMAGE WILL BE REMOVED AND THE ONLY LEFT WAS THE TEXT.

⚠️ SHARING LINKS, LIKE POSTS, REBLOG POSTS, STEALING MY SNAPSHOT PHOTOS/RECORDED VIDEOS/ARTWORKS (a.k.a. ART THIEVES) OR PLAGIARIZING FROM UNKNOWN TUMBLR STRANGERS WILL IMMEDIATELY BE BLOCKED, RIGHT AWAY!⚠️

😡 WHATEVER YOU DO, DO NOT EVER LIKED & REBLOG MY SECRET POST! THIS IS FOR MY SECRET FRIENDS ONLY, NOT YOU! 😡

Okay? Capiche? Make sense? Good, now back to the post…↓

Take a Taste: with Mcdonald's McCrispy Hamonado Sandwich (with my Paperdolls) [Dec 31, 2022]

Hello! It’s time for another “Take a Taste”! The series is about delicious food with my two paper dolls. And today, I’m reviewing another Mcdo item menu! The "McCrispy Hamonado Sandwich" 🍔... Huh, that's something, but, is it worth my appetite? 🤔 Let's find out.

If you haven't seen my previous Mickey D's review, then please [CLICK ME!].

So, without further ado, let's get started:

1st & 2nd Image(s): ↑

• My paper dolls were curious about what the so-called "McCrispy Hamonado Sandwich" looked like. Let's not waste our time, I'm so hungry, and let the unwrapping begin! 🙂

By the way, shout out to my big bro for ordering us at Mickey D's via delivery.

3rd & 4th Image(s): ↑

• Mmmmm... Interesting. Also, please ignore the look because of the delivery. What do you think? Their response, it looks like a regular sandwich. But, they want to deep down, what's in it between the buns? 🤔 Let's find out...

5th to 7th Image(s): ↑

• Removing the top bun, you can see their weak veggie toppings & dressing. 👎 However, the chicken patty nails it (sort of). 👌And finally, I could see... A slice of ham with maple glazed syrup? Huh, that explains it, right you two? What do you think? They say, "let's give it a try!" You're right, one bite won't hurt...🙂

8th to 12th Image(s): ↑

• Here's my first bite of the "McCrispy Hamonado Sandwich", and the result was... Ruined. 😕 It's like a female crispy chicken patty married to an unexpected male fiesta ham. And a month later, they're starting to argue with each other. Or putting a pineapple chunk on our cheesy melt fiesta ham pizza, and ruining it. But, I digress. That sums up my experience as another Mickey D's meal, and not the good kind. Hey, you two. Want a bite? Panini's response was "No thanks", whereas Chowder's response was "Would I?". Go ahead, please. He took a bite, and he unexpectedly tasted it. 😕

Overall:

• A chicken sandwich with a slice of fiesta ham & maple glazed syrup is nothing more than a concept stage. Honestly, this is worst than a slice of pineapple slapped onto cheeseburger (that's actually pretty good though), or maybe the "Hula Burger" in the 60s.🤢 Does anyone out there trying to get bites on the "McCrispy Hamonado Sandwich"? Not. 😒👎 The ala carte price of ₱ 122 ($2) is more like ₱ 62 ($1). Thank goodness, I didn't include drink & their world-famous fries. But, if I choose the main burger along with two aforementioned add-ons, then the McSpicy sandwich (or any of their best-selling premium McBurgers at Mcdo PH) is worth my buck than the utterly failed ham & crispy chicken sandwich (that nobody asked for). Should I recommend the McCrispy Hamonado Sandwich? Nah, only curiosity... 🤷😐

Well, that’s all for now, If you haven’t seen my previous episodes, then I’ll provide some links down below.↓😉

Take a Taste: • Popeyes U.S. Spicy Chicken Sandwich [Dec 6, 2021]

• Jollibee Chick'nwich & Crisscut Fries [Dec 21, 2021]: Part 1 [CLICK ME! #1], Part 2 [CLICK ME! #2]

• Mini Stop Chicken Fillet XL Sandwich [Feb 7, 2022]

• Minute Burger Cheese Burger(s) [Mar 1, 2022]

• Pepper Lunch Teriyaki Beef Pepper Rice w/ Egg (& Honey Brown Sauce) [Mar 5, 2022]

• Bacsilog’s Sulit Combo Bacon-Tocino & Samgyup Day’s Pork Herbs [Mar 12, 2022]

• Burger King Whopper w/ Sides & Drink [May 6, 2022]

• Marshmello’s Limited Edition Coca-Cola Zero [Aug 26, 2022]

• Cheesy Burger McDo with Lettuce & Tomatoes Meal [Recorded: Sept 16, 2022]

• Mcdonald’s PH McSpicy & Apple Pie (featuring their World Famous Fries) [Nov 14, 2022]

[rabbitcruiser]

National Biscuit Day 

In the US, they’re flaky bread rolls. In the UK, they’re sweet, crispy treats known as cookies in the US. Bake your own, and try different varieties and flavors.

Calling all smart cookies! National Biscuit Day offers the perfect chance to go crackers about one of the world’s most popular snacks. But did you realize just how many types of biscuits there are?

American biscuits are small crusty bread rolls, often served at breakfast or as a side dish. However, in the UK, the word “biscuit” is used for flat sweet treats, which are known as “cookies” in the US. One of the most unusual traditional British varieties is the Garibaldi. Also known as the “squashed fly biscuit,” it contains currants in between two layers of dough.

History Of National Biscuit Day

Many of you will be surprised to find out that biscuits aren’t a modern invention. Instead, they were born of necessity in the ancient world. Merchants and military personnel in the Roman, Greek, and Egyptian empires would often spend many weeks at sea, ferrying cargo and making their way to foreign shores. Hence, they needed a snack that would provide them with a source of calories for the entirety of the journey. Fresh food was out of the question. It just wouldn’t keep. So captains turned to stocking their larders with dried foods that wouldn’t go off.

Preservation techniques were already fairly advanced in ancient times. People knew that if you dried something out, it would last longer and wouldn’t go off. Millers, therefore, began grinding up flours and then baking cooked bread on a low heat for an extended period. This technique helps to retain the nutrition, but removes the water content, preventing any microbes from thriving.

From that point, dried biscuit-like breads became a staple at sea. The ancient Egyptians, for instance, cooked up flat brittle loaves made of an old grain called millet. Later, the Romans created the first example of what we would recognizably call a biscuit. They spread wheat flour paste over a plate and then left it to dry and harden.

Biscuits also played a prominent role in the early history of medicine. Many physicians believed that problems with the body emerged in the bowel. An “imbalance” in the gut led to patients developing all sorts of nasty symptoms, including many health problems we would recognize today. Doctors, however, saw biscuits as a health aid – very different from the view of medics today – and prescribed them daily for people with digestive issues.

Interestingly, this approach probably would have worked. Cooks made ancient biscuits of whole grains and without sugar. They were a plain, high-fiber food, ideal for settling stomachs.

Eating biscuits at sea remained popular in the middle ages. In the sixteenth century, the Royal Navy provided its sailors with a daily allowance of a pound of cookies and a gallon of beer (yes, you did read that right!) to help them fight off the Spanish armada.

The modern conception (or should we say “confection”) of biscuits as sweet treats didn’t begin until the seventh century. The ancients saw them strictly as a travel food – something you’d take with you for long journeys that wouldn’t spoil. But the Persians began to experiment. Instead of just making the flour into a paste with water, they began incorporating other ingredients like eggs, butter, and cream to improve the texture. They noticed that when you added these items to the mix, you wind up with fluffier, more luxurious delicacies. After a while, they introduced sweet things, like fruit and honey, creating the first cookies in history.

Biscuits arrived in Europe around the end of the tenth century. Legend has it that an Armenian monk traveled from central Asia to France and passed on a recipe he had learned in the Caucuses. The main flavor at the time was ginger.

Even so, these biscuits were still not the modern confections that we enjoy today. They were fluffy and tastier than their ancient forebears, but the mass production of sugar was still absent. For most of the middle ages, biscuits were a side-show – and exotic delicacy that people in some parts of the world enjoyed on occasion as part of their traditional cuisine.

Once sugar production ratcheted up in the eighteenth century, however, the game changed. Suddenly, flour-millers and bread makers could add sweetness to their mixes and create entirely new classes of products, all at a low cost.

By the 19th century, per capita sugar consumption rocketed, and biscuit firms like McVitie’s, Crawfords, and Carr’s all set up factories to mass-produce confections.

The history of biscuits, however, bifurcated between the new and Old World. In the New World, the term came to mean a soft, leavened quickbread. In the Old World, it referred to an unleavened, hard, and flat, flour-based product.

National Biscuit Day is a celebration of biscuits of all forms – not just cookies, but also oatcakes, crackers, water biscuits, and crispbreads. While most biscuits for sale are sweet, savory varieties still make up a considerable chunk of overall sales.

How to celebrate National Biscuit Day

As you might imagine, celebrating National Biscuit Day is a lot of fun. It is your yearly excuse to eat as many biscuits as you like – and to do a spot of baking.

Baking an ancient Roman biscuit called a buccellum is perhaps the most exciting way to experience the day. While the final product won’t be as delectable as manufactured biscuits, it will give you an insight into the sort of cuisine that people enjoyed in the past while sailing.

Failing that, nothing is stopping you from baking cookies or traditional biscuit bread. What’s more, you could trial unique, healthy versions using authentic ingredients. There are plenty of recipes that still use wholemeal flours and sugar alternatives on the internet.

Biscuits are an experience that you’ll want to share. Many people, therefore, invite family and friends over for an afternoon of cookies and tea enjoyed in the traditional style. You just take your favorite type of tea (Assam, Darjeeling, and so on), add a spot of milk, some sugar, and then pair with your favorite biscuits – sweet or savory! Many people like to dunk their biscuits in their tea.

Traditionally biscuits came in particular sizes and shapes. Still, there’s no need to stick with the official format if you don’t want to. Cookies don’t have to be round. If you’ve got some shape cutters at home, put them to good use. You can make cookies in the shape of donkeys, cars, stars, hearts, triangles – whatever you have to hand. And for extra fun, you can cover them in icing sugar.

There are few crumbs of information about just how National Biscuit Day started, but that’s no reason to miss out on the celebrations. So bake up a treat for friends and family, or settle down with a cup of tea or coffee and enjoy one of your favorite varieties. Don’t forget to share your creations with your friends on social media. You never know what other biscuit fanatics are lurking out there.

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[ficklefeatherflaunter]

Some Oklahoman delicacies:

Arbuckle Fried Pies

These tasty missiles of calories are from the rural regions, and are flaky dough filled with whatever bullshit you can grab. About the size of a newborn

The manner of bullshit cooked up at the state fair:

Literally incredible the amount of bizarre stuff. Truly a gem of human ingenuity.

Chicken fried steak: official meal of the state! Beef flattened and then deep fried. Covered in cream gravy.

And finally, for dessert: the maple bacon long john. Yeasted doughnut dough covered in a thick maple flavored glaze and crumbles of bacon. I thought this was a universal thing, but after traveling to New England, i was disappointed to find it’s a regional delicacy.

Sorry for a long post!

Americans show me some fucked up snacks

[uchcweekend]

The people have spoken! Kegs+Eggs is back for another year… Pull up bright and early to recharge from the craziness of the night before and gear up for Tailgate x Victory Lap!

Presale Tickets

MENU: Cheesy Eggs • Cajun Fried Potatoes • Shrimp & Grits • Berry Waffles • Maple Glazed Chicken Tenders | FREE to pull up | $25 TO EAT

[joshuanorria]

Meal 1 (9:00 AM): Blended Breakfast Purée

• McDonald’s Big Breakfast with Hotcakes: 1,340 calories

• 2 Hash Browns: 320 calories

• Large Hot Chocolate: 400 calories

• Maple Syrup and Butter: 150 calories

Preparation:

Blend the Big Breakfast with syrup and butter, add the hash browns, and mix it all with hot chocolate to create a thick but smooth purée.

Total: 2,210 calories

Meal 2 (11:00 AM): Sweet Doughnut Drink

• 6 Krispy Kreme Original Glazed Doughnuts: 1,140 calories

• Large Starbucks Caramel Frappuccino with Whipped Cream: 470 calories

• Large Cinnamon Roll (Cinnabon): 880 calories

Preparation:

Blend the doughnuts, cinnamon roll, and frappuccino with a bit of milk or cream to achieve a smooth, sugary purée.

Total: 2,490 calories

Meal 3 (1:00 PM): Pizza Smoothie

• Large Stuffed Crust Pepperoni Pizza (Pizza Hut): 3,480 calories

• Garlic Breadsticks with Cheese: 1,160 calories

• 20 oz Pepsi: 250 calories

Preparation:

Blend the pizza slices, garlic breadsticks, and Pepsi. You may need to add water to make it more liquid.

Total: 4,890 calories

Meal 4 (3:00 PM): Blended Burger & Fries

• Five Guys Bacon Cheeseburger: 1,060 calories

• Five Guys Large Fries: 1,310 calories

• Large Milkshake with Whipped Cream: 1,000 calories

Preparation:

Blend the burger and fries with the milkshake, creating a rich and high-calorie purée.

Total: 3,370 calories

Meal 5 (6:00 PM): Chicken Nugget and Fries Shake

• McDonald’s 20-piece Chicken McNuggets: 940 calories

• McDonald’s Large Fries: 490 calories

• 2 Apple Pies: 460 calories

• Large Coke: 310 calories

Preparation:

Blend the nuggets, fries, apple pies, and Coke into a sweet and salty mixture. Add more Coke or water as needed to thin it out.

Total: 2,200 calories

Meal 6 (9:00 PM): Dessert Purée

• Dairy Queen Large Oreo Blizzard: 1,140 calories

• Large Hot Fudge Sundae: 760 calories

• Large Chocolate Brownie Batter Blizzard: 1,340 calories

Preparation:

Blend the Oreo Blizzard, hot fudge sundae, and brownie batter Blizzard into a thick dessert shake.

Total: 3,240 calories

Daily Total: 15,400 calories

[tomatoketchupsauce]

4 Ways to Use Tangy Tomato Ketchup in Cooking Yummy Meals

Tomato ketchup is a quintessential condiment that you will find in every household. It can be used in a variety of ways, which makes it a versatile condiment. This condiment can be used on burgers, pizzas, fries, and so on. It can be used as a main ingredient in cooking a plethora of delicious dishes, enhancing the flavour and making them taste even better. However, you can check out one of the leading FMCG brands, Veeba, for their variety of sauces that include green chilli sauce, mayonnaise, garlic mayonnaise, black bean sauce, and so on.

In this blog, we’ll be exploring four surprising ways to use delicious tomato ketchup sauce. So, let’s get started.

Glaze

To give your meat or tofu that shine, you can combine tomato ketchup with red wine vinegar, curry powder, and honey mustard for that added moisture and sweetness. It can be used to dress grilled salmon or be like a Michelin chef and mix it with balsamic vinegar to make a super-fast glaze for seared or grilled chicken livers.

Barbeque Sauce

If you don’t have barbecue sauce, fret not; you can make delicious sauce by mixing chipotle sauce and maple syrup. Or you can also blend equal parts of the best tomato ketchup and peach jam with a dash of lemon juice to make a sticky and yummy sauce for ribs. You can also make cheesy garlic bread with this interesting combination of ketchup, cayenne pepper hot sauce, molasses, and more.

Stir-fry Sauce

You can use tomato ketchup sauce to make a sweet and sour stir-fry sauce. All you need to make this sauce is garlic, red pepper, ginger, cornflour, and sugar to make the best sauce for making shrimp or veggies as per your preferences. You can also add the sauce to your beef and pork stir-fry and make a delicious, sweet, and sour sauce.

Marinade

To make a delicious marinade, you can add either tomato chilli sauce or plain tomato ketchup. This is because the acidic nature of tomatoes softens the meat, making it more tender and juicy. It breaks down the tough fibres that enable the meat to hold more moisture. The ingredients needed to make this marinade are tomato ketchup, chopped shallots, vinegar, and Worcestershire sauce. Coat the marinade on the meat and leave it for up to 8 hours.

Wrapping Up!

Tomato ketchup is the perfect choice for making delicious meals and can be used in various meals. This condiment is the real star of the show and can be used in many ways. Ketchup can be used in marination, as a dipping sauce, stir-fry sauce, as a dressing, and so on. Well, you can buy ketchup online from Veeba and enjoy your delicious food.

[greedyapron]

28/11/2023 - Dinner

Lola's, Kovan

Cafe charges GST and service charge but they are not reflected in the prices here

🥓🍄🍝 Bacon and Mushroom Truffle Cream Linguine ($18)

Truffle smells was wafting from this! Very creamy and enjoyable, lots of mushrooms.

🐷 Pork Collar with Barley Risotto ($20)

Grilled BBQ glazed pork collar. Kind of tough. Didn't really enjoy this dish. There was also a very very small bit of fried kale.

🐓🍗 Half Roast Chicken with Cider Jus ($26)

1/2 chicken, large serving but slightly dry. Skin was tasty though. Comes with truffle mashed potatoes (the bombz), some maple miso brussel sprouts, a little bit of fried kale and pickled pomegranate. Nice to share, but too much for one

🍇 Muscat Grape Cheese Tart ($9)

Cheesecake filling with frozen grapes on the top. I guess grape is fine with this and it's visually pleasing but maybe other fruits would have been a better choice. Nevertheless, it was an enjoyable treat.

☕️🧊 Iced Gingerbread Latte ($8)

Strong hit of spices from their housemade gingerbread syrup. VERY GOOD.

[digitallunatik]

Maple Glazed Chicken with Sweet Potatoes Recipe This weeknight-friendly dinner includes pan-fried chicken tenders, mashed sweet potatoes, and a simple maple syrup sauce with green onions. 2 tablespoons vegetable oil, 1/2 cup sliced green onions, 2 teaspoons steak seasoning, 1.5 pounds sweet potatoes peeled and cut into 1-inch pieces, 1 pound chicken tenders, 1/2 cup maple syrup