Iron Chef WAYCT - What Are You Cooking Today

[sabergirl]

Being a southerner, I'm a Bojangle's cajun filet biscuit girl, myself…

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[Chris]

Mmmmm, Bojangles…

I'm more of a country ham biscuit guy, though.

[neph93]

I've never got to the bottom of what you former colonists actually mean when you say biscuits. Pretty sure I want to try some though…

[Chris]

Three posts ago. He showed you a picture three posts ago.  You utter moron.

[Seul]

I'm looking at the picture and still have no idea what that's supposed to be… Looks like the kind of cookie 85 year old women eat here... Is it sweet?..

[neph93]

@Seul:

I'm looking at the picture and still have no idea what that's supposed to be…

Exactly. But that's what happens when you live in a country where most menus are just pictures of food hung on the wall behind the counter [emoji1]

Seriously though, describe them for me. I'm intrigued.

[Giles]

North American Biscuit

[rocket]

nice work around 

[Seul]

So it's bread for lazy people, basically…

[Giles]

So you suddenly like it huh?

[Seul]

No I was just thinking how it's no surprise it's an American thing…

[sabergirl]

Biscuits (done right), are buttery, and delicious. I know this doesn't make them appeal to Seul, but a little lard is often the secret to greatness.

[EJS]

Just saw this Finex stuff at Borough Market, London and was blown away by it… seriously over engineered and stunning design, going to grab a grill pan next time..

https://finexusa.com

[Giles]

OOF - That just cost me….

[rocket]

looking forward to some pretty pics…

[Chris]

@Seul:

So it's bread for lazy people, basically…

Biscuits and bread are about as similar as biscotti and cake.

And biscuits can be just as much work as bread, in my experience.

[Seul]

Man I don't know the difference between biscotti and cake… On the account that I'm not an 85 year old woman named Esther...

[EJS]

@Giles:

OOF - That just cost me….

Felt like a lot of iron for the money, solid investment..

[Giles]

@EJS:

Felt like a lot of iron for the money, solid investment..

Could not be more apposite really  ….

[Giles]

A while ago, I knew that I was not going to have time to make sourdough on a regular basis, nor keep the "starter" alive.  So I put it in the fridge to keep it dormant for a "couple of weeks", that was at least 6 months ago.  My little sis is staying with us at the moment and requested that I made sourdough, so we got the starter out, fed it a couple of times and hey presto it fired back into life, here is the very active sponge I made with it overnight.