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Post by Pistol Pete 1911 on Aug 12, 2018 20:13:39 GMT -5
Bacon sausage ham egg cheese biscuit from Hardee's
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Post by Darin on Aug 12, 2018 20:15:37 GMT -5
Hardee's is called Carl's Junior out here but they have the "Monster Biscuit" you're referring to.  |
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Post by Pistol Pete 1911 on Aug 12, 2018 20:19:43 GMT -5
Hardee's is called Carl's Junior out here but they have the "Monster Biscuit" you're referring to. Precisely! I prefer Carl's over Hardee's any day of the week in fact when we were in California for the next two weeks I'm going to make sure I get an old-time star but from what they tell me they don't have the Pressed potato paste crinkle cut fries anymore and that's a bummer |
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Post by toshtego on Aug 12, 2018 20:34:13 GMT -5
I will try that next time. Excellent suggestion. |
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Post by trailboss on Aug 12, 2018 20:45:34 GMT -5
I will try that next time. Excellent suggestion. I find that red potatoes hold up better than Russets do for potato salad, even with getting the potatoes just right, Russets can get more crumbly... I had read that Yukon gold potatoes hold up better, I have just never used them... nice thing about the reds, they require no peeling. |
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Post by Deleted on Aug 12, 2018 20:52:00 GMT -5
Agree...^^^^^^^ red potatoes with the skin left on....just wash and remove a few eyes👍
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Post by trailboss on Aug 12, 2018 21:18:34 GMT -5
A handy tip when boiling the potatoes is right when they reach the perfect texture, drain the potatoes into a colander, set colander over a larger bowl and put in the freezer to end the cooking cycle. After they are past that point, you can stick them in the fridge to get to them cold for mixing.
It is always a good idea to get the temperature cooled down as quickly as possible anyway for food not consumed the same day, be it potato salad, or soup to get it out of the bacterial danger zone.
That Best Foods recipe is a real crowd pleaser, I have used it for decades and always garners compliments.
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Post by Pistol Pete 1911 on Aug 12, 2018 21:32:08 GMT -5
I will try that next time. Excellent suggestion. I find that red potatoes hold up better than Russets do for potato salad, even with getting the potatoes just right, Russets can get more crumbly... I had read that Yukon gold potatoes hold up better, I have just never used them... nice thing about the reds, they require no peeling. We use them and what we do is right as we take them off the stove we rest them in ice water and it seems to help them hold together a lil better. We do add bacon to the PS but we also add a lil bit of warm bacon grease but not so much to make it greasy |
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arturo7
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Post by arturo7 on Aug 13, 2018 0:30:53 GMT -5
If y'all want bacon in your potato salad, make it in the German style.
Cut up some bacon. Fry it. Don't drain the grease.
Add in a chopped up onion.
Add in ~1/4" sliced potatoes. Let hem cook for a bit.
Add in apple cider vinegar and brown sugar.
Let it cook for a bit more.
Serve warm.
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Post by Legend Lover on Aug 13, 2018 3:03:42 GMT -5
Ok, I'm going to have to Google 'biscuit' because over here a biscuit is a cookie and I've never seen any recipes with bacon and cookies.
Edit: After a quick check the closest thing is a scone, although that's not quite close enough.
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Post by Deleted on Aug 13, 2018 4:22:57 GMT -5
If y'all want bacon in your potato salad, make it in the German style. Cut up some bacon. Fry it. Don't drain the grease. Add in a chopped up onion. Add in ~1/4" sliced potatoes. Let hem cook for a bit. Add in apple cider vinegar and brown sugar. Let it cook for a bit more. Serve warm. German style warm potato salad is my favorite if made properly 👍 Add LOTS of bacon!! |
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Post by toshtego on Aug 13, 2018 5:32:19 GMT -5
Ok, I'm going to have to Google 'biscuit' because over here a biscuit is a cookie and I've never seen any recipes with bacon and cookies. Edit: After a quick check the closest thing is a scone, although that's not quite close enough.
In my opinion an American biscuit is similar to a rock cake but usually without the dried fruit. Similar method of preperation between RC and Drop Biscuits. The best American biscuits are rolled, layered and pounded and layered again. Those are called "Beaten Biscuits". The fat is critical, I use very cold butter but lard is good. Recently, I used uncooked medium diced bacon. Came out good. The fat pieces have to be cut into the flour mixture before the liquid is added.
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Post by Deleted on Aug 13, 2018 6:04:16 GMT -5
Ok, I'm going to have to Google 'biscuit' because over here a biscuit is a cookie and I've never seen any recipes with bacon and cookies. Edit: After a quick check the closest thing is a scone, although that's not quite close enough. No, no, no.......here a biscuit is a biscuit and a cookie is a cookie.....lol. Even your Queen has this one wrong...😝😜😜😜😂 Iv’e had a number of scones.....real good with fresh jam and especially orange marmalade 👍👍 Nothing like a good scone, but they are extremely dry. Down South a scone would have to be smothered in gravy to be enjoyed. Two days later if a scone is not eaten that’s what the NHL here in the States use as a hockey puck...lmao!! |
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Post by Pistol Pete 1911 on Aug 13, 2018 6:39:42 GMT -5
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Post by Legend Lover on Aug 13, 2018 6:49:28 GMT -5
Ok, I'm going to have to Google 'biscuit' because over here a biscuit is a cookie and I've never seen any recipes with bacon and cookies. Edit: After a quick check the closest thing is a scone, although that's not quite close enough.
In my opinion an American biscuit is similar to a rock cake but usually without the dried fruit. Similar method of preperation between RC and Drop Biscuits. The best American biscuits are rolled, layered and pounded and layered again. Those are called "Beaten Biscuits". The fat is critical, I use very cold butter but lard is good. Recently, I used uncooked medium diced bacon. Came out good. The fat pieces have to be cut into the flour mixture before the liquid is added.
Thanks for clearing that up. So in my head, a biscuit is like a really dense scone. |
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Post by Pistol Pete 1911 on Aug 13, 2018 6:51:21 GMT -5
I don't know if biscuits are a southern food per se but we southerners mastered the biscuit art form
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Post by Deleted on Aug 13, 2018 7:14:44 GMT -5
A good biscuit when eaten can be super light, not necessarily dense and heavy. The trick is NOT to over work ( mix ) the dough during preparation. I much prefer a biscuit that’s light and fluffy 👍👍
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Post by Pistol Pete 1911 on Aug 13, 2018 7:16:50 GMT -5
In my opinion an American biscuit is similar to a rock cake but usually without the dried fruit. Similar method of preperation between RC and Drop Biscuits. The best American biscuits are rolled, layered and pounded and layered again. Those are called "Beaten Biscuits". The fat is critical, I use very cold butter but lard is good. Recently, I used uncooked medium diced bacon. Came out good. The fat pieces have to be cut into the flour mixture before the liquid is added.
Thanks for clearing that up. So in my head, a biscuit is like a really dense scone. Every thing Lone Coyote said is spot on. I think rock cakes are sweet as a biscuit is not. Also beaten biscuits if beaten too much will get hard or tough when cooked. Older Southern women have this gene in their DNA. |
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Post by Cramptholomew on Aug 13, 2018 8:02:57 GMT -5
I will try that next time. Excellent suggestion. I find that red potatoes hold up better than Russets do for potato salad, even with getting the potatoes just right, Russets can get more crumbly... I had read that Yukon gold potatoes hold up better, I have just never used them... nice thing about the reds, they require no peeling. I made a potato salad for July 4th, and used Yukon gold for the first time. It was outstanding. I spent from 14-18 years old working at a German deli. They made just about everything from scratch. From whole turkeys, roast beef, roast chickens, Sauerbraten, regular and German potato salad. They used red potatoes. About 20lbs at a time. I would have to peel them hot. I'd have to use a rag and play Hot Potato to get them peeled. Their potato salads we're excellent, but after trying the Yukon gold, I'd use them instead. Edit: always boil potatoes in the peel for potato salad, and peel them hot. Your hands will hate you, but it's worth it. |
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Post by toshtego on Aug 13, 2018 8:04:26 GMT -5
In my opinion an American biscuit is similar to a rock cake but usually without the dried fruit. Similar method of preperation between RC and Drop Biscuits. The best American biscuits are rolled, layered and pounded and layered again. Those are called "Beaten Biscuits". The fat is critical, I use very cold butter but lard is good. Recently, I used uncooked medium diced bacon. Came out good. The fat pieces have to be cut into the flour mixture before the liquid is added.
Thanks for clearing that up. So in my head, a biscuit is like a really dense scone. Sometimes they are that way- dense like a scone. They are supposed to be lighter and flaky which is why folding the dough is good. Drop Biscuits are just dough dropped onto the sheet pan, similar to rock cakes but not as sweet. I fold and beat with a rolling dowl, fold and beat again, to help with the layering. |
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Post by oldcajun123 on Aug 13, 2018 10:12:06 GMT -5
 Legend lover will love this. Exxon sent some Process People to Scotland to start up a plant. One man was a black American, he went in a bakery and saw what he thought were cookies, he said I want some cookies, bakery person said we don’t have any cookies, he didn’t know they were called Buscits, he got very angry and said I want some cookies, we don’t have any cookies. He slammed the door and at the plant he told the Scottish Manger that bakery was racist, after explaining his delima, the Manager howlded with laughter, earrnin the man his nickname COOKIE MAN.! 
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Bacon
Aug 13, 2018 10:25:49 GMT -5
via mobile
Post by Legend Lover on Aug 13, 2018 10:25:49 GMT -5
Legend lover will love this. Exxon sent some Process People to Scotland to start up a plant. One man was a black American, he went in a bakery and saw what he thought were cookies, he said I want some cookies, bakery person said we don’t have any cookies, he didn’t know they were called Buscits, he got very angry and said I want some cookies, we don’t have any cookies. He slammed the door and at the plant he told the Scottish Manger that bakery was racist, after explaining his delima, the Manager howlded with laughter, earrnin the man his nickname COOKIE MAN.! that's brilliant. 😂😂 |
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Legend lover will love this. Exxon sent some Process People to Scotland to start up a plant. One man was a black American, he went in a bakery and saw what he thought were cookies, he said I want some cookies, bakery person said we don’t have any cookies, he didn’t know they were called Buscits, he got very angry and said I want some cookies, we don’t have any cookies. He slammed the door and at the plant he told the Scottish Manger that bakery was racist, after explaining his delima, the Manager howlded with laughter, earrnin the man his nickname COOKIE MAN.! 