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Hard to Beat on a Cold Morning!
Posted on 11/12/19 at 7:34 am
Posted on 11/12/19 at 7:34 am
Being up early this morning it felt right to have some hot out of the oven biscuits with butter and cane syrup.
Last week while up in West Monroe I intended to stop by Norris Syrup to pick up a couple of jars but I also went to a Brookshire's and they had it there so that made it one less stop to make. That's some gooood.... cane syrup!!!
Hot biscuits with butter and cane syrup and a hot cup of coffee! Mmmmm.........!!!!
Norris Syrup- Bayou Life article
Last week while up in West Monroe I intended to stop by Norris Syrup to pick up a couple of jars but I also went to a Brookshire's and they had it there so that made it one less stop to make. That's some gooood.... cane syrup!!!
Hot biscuits with butter and cane syrup and a hot cup of coffee! Mmmmm.........!!!!
Norris Syrup- Bayou Life article
This post was edited on 11/12/19 at 7:37 am
7
Posted on 11/12/19 at 7:43 am to Cajunate
Man that's some mighty fine looking syrup.
Posted on 11/12/19 at 7:59 am to Cajunate
Of all the variations of bread in the world I would argue that biscuits (and tortillas and injera if you would classify as a bread) are the lowest form. Even the best do not taste close to as good as even a low form of an Italian or French loaf, e.g. a fresh loaf from Dorignacs. Very little technique. The recent trend of gourmet biscuits at restaurants has flopped, as they don’t taste that much better than a Grands biscuit. Certainly no biscuit is worth the calories.
This post was edited on 11/12/19 at 8:02 am
Posted on 11/12/19 at 8:06 am to TulaneLSU
Syrup on a paper plate?
Posted on 11/12/19 at 8:10 am to Ssubba
quote:
Syrup on a paper plate?
FYI that's a plastic plate that looks like a paper plate.
Posted on 11/12/19 at 8:12 am to TulaneLSU
quote:
Of all the variations of bread in the world I would argue that biscuits (and tortillas and injera if you would classify as a bread) are the lowest form. Even the best do not taste close to as good as even a low form of an Italian or French loaf, e.g. a fresh loaf from Dorignacs. Very little technique. The recent trend of gourmet biscuits at restaurants has flopped, as they don’t taste that much better than a Grands biscuit. Certainly no biscuit is worth the calories.
Stick to giving out Dominos discount codes
Posted on 11/12/19 at 8:17 am to TulaneLSU
Posted on 11/12/19 at 8:52 am to TulaneLSU
quote:
Of all the variations of bread in the world I would argue that biscuits (and tortillas and injera if you would classify as a bread) are the lowest form. Even the best do not taste close to as good as even a low form of an Italian or French loaf, e.g. a fresh loaf from Dorignacs. Very little technique. The recent trend of gourmet biscuits at restaurants has flopped, as they don’t taste that much better than a Grands biscuit. Certainly no biscuit is worth the calories.
I’m sorry if you have never experienced hot biscuits with syrup & fried ribs
It’s one of my families favorite meals, my Grandma would cook it for my birthday
Posted on 11/12/19 at 9:02 am to TulaneLSU
Dorignac’s bread is trash. Robert’s biscuits in the toaster oven and a dollop of Kerry Gold is 100x better.
This post was edited on 11/12/19 at 9:04 am
Posted on 11/12/19 at 9:19 am to Cajunate
Looks good, but you could've laid a few crispy strips of bacon across those biscuits and syrup.
This post was edited on 11/12/19 at 9:20 am
Posted on 11/12/19 at 9:27 am to Cajunate
It is a fine product.
Posted on 11/12/19 at 9:29 am to TulaneLSU
You are an idiot.
Posted on 11/12/19 at 11:11 am to OTIS2
I grew up on Alaga cane syrup as it is hugely common in the south.
Moved to NC 20 years ago and can't find it up here. Closest thing I've found is King's cane syrup which isn't as thin or sweet. I bring Alaga back with me sometimes from Alabama visits. I've been forced to move more toward maple and such which I like a lot as well.
Moved to NC 20 years ago and can't find it up here. Closest thing I've found is King's cane syrup which isn't as thin or sweet. I bring Alaga back with me sometimes from Alabama visits. I've been forced to move more toward maple and such which I like a lot as well.
This post was edited on 11/12/19 at 11:13 am
Posted on 11/12/19 at 1:26 pm to Cajunate
Made me want to lick my screen.
Tell us about your biscuits. All butter, butter/shortening, or what? Do you use buttermilk?
My better half prefers the more tender texture of half butter/half shortening, but I like the crunchy crust I get with all butter. Though the lazy kind--1.5 cups heavy cream to 2 cups self rising flour--are so damn easy to turn out while the coffee is being made. (The cream kind don't split well for biscuit sandwiches, though.)
Tell us about your biscuits. All butter, butter/shortening, or what? Do you use buttermilk?
My better half prefers the more tender texture of half butter/half shortening, but I like the crunchy crust I get with all butter. Though the lazy kind--1.5 cups heavy cream to 2 cups self rising flour--are so damn easy to turn out while the coffee is being made. (The cream kind don't split well for biscuit sandwiches, though.)
Posted on 11/12/19 at 1:32 pm to Cajunate
Waking up to maple syrup in Quebec is pretty damned good too.
Posted on 11/12/19 at 2:29 pm to Dead Man Walking
Norris > Steen's
Posted on 11/12/19 at 2:47 pm to TulaneLSU
quote:
TulaneLSU
please quit posting again, you are awful
Posted on 11/12/19 at 8:38 pm to Dead Man Walking
Steens syrup puts hair on your chest.
Love it
Love it
Posted on 11/12/19 at 11:02 pm to TulaneLSU
What an a-hole you are. Just telling you the truth from someone who knows exactly what an a-hole acts like.
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