“Food should be enjoyed rather than endured.” – Steve Hamilton
My quest to delicious cuisine began in an all you can eat buffet. The North-Americanized Chinese food was a new experience to me, something new and unknown. My seven year old brain raced with the possibilities, looking at the buffet carts full of new, inviting, and unknown foods. I grabbed one of everything – although I’m sure I didn’t fill my plate, being abnormally short for my age – and returned to the table my appetite for new flavors ravenous.
The explosion of new and intriguing flavors filled my palate, going back for what seemed like an endless amount of food – probably a plate or two – I found myself faced with a challenge. On my plate lay a fried baby octopus, something I had never encountered before. Encouraged by my family – and not having to be told twice – I dove my fork into the squishy fried octopus that lay before me. As I popped it into my mouth, my family waited with baited breath, children at the tables all around me spitting out the food they didn’t like, screaming, and generally being obnoxious.
I have been told at numerous family functions, surrounded by more than slightly intoxicated relatives, that they knew from that day on, I was ‘destined’ to cook. The octopus had a slightly rubbery flavor, which I distinctly remember. I have been told, though, that after taking a bite my first words were – “Needs more salt” – and then I proceeded to finish of my plate. That night was full of lights, neon from the buffet tables and the tacky decor. It was full of greasy food. But I remember the octopus. For years after, I would ask my family to go to that grungy all you can eat buffet for one more taste of an octopus.
I am 17, and exploring the culinary world. It started from a little octopus – now I’m branching out. My first project as a food blogger is going to be to cook my way through (Yes, I know, very Julie Powell of me) Drew Kime’s How To Cook Like Your Grandmother. He has his cookbook available for purchase, if you are so inclined.
These biscuits were deliciously light and fluffy, full of butter and goodness. The cheese melted in an ooey-gooey sort of way, which melted in my mouth. Broken open with a fresh bit of butter with eggs, and bacon makes a yummy breakfast sandwich.
Buttermilk Biscuits
By Drew Kime @ How To Cook Like Your Grandmother
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup lard
- or -
1/4 cup each lard – and – butter
1 cup buttermilk
Directions
Preheat the oven to 450°.
Sift the dry ingredients together, then cut in the lard (or lard and butter) with a pastry blender.Add the buttermilk. Flour your hands, the roller, and the table, and roll the dough out to a half-inch thick.Cut with a 2-inch round cookie cutter that is open on the top so it doesn’t crush the dough down.For soft edges where the biscuits rise into each other, place close together in a greased pie plate or cast iron skillet. For crispy baked edges, place an inch apart on a greased baking sheet. Bake for 1-12 minutes until a light golden brown on top.
Do not over bake.
Makes about 2 dozen delectable fluffy biscuits!
In the words of Mr. Chirman’s Uncle,
ALLEZ CUISINE.
xo Bex
Tags: buttermilk biscuits, cheese, chinese food, Drew Kime, How To Cook Like Your Grandmother, The Fickle Foodie
This is so very cool. Send me an email, I’d like to pitch you an idea. drew@cooklikeyourgrandmother.com