Be careful of I.E.B's

[No_0ne]

I once put a case of canned beer in the garage in the summer and forgot about it. A few days later I started hearing load bangs in the garage, so of course I locked and loaded to see what was going on. The cans exploded. Wife still reminds me about this when I hear noises, she says and I quote "sure you didn't leave the beer in the garage again". Keep in mind I haven't had a drink in 30 years!

And this is why it's essential to only store beer properly, in the refrigerator, and also why it's important to drink large quantities of it quickly.  Stored beer can be very dangerous ...

[K191145]

Three strikes and you're out. No more Publix biscuits ever. Just had the other can/tube pop in the fridge, that's 3 now. I know it's no national emergency and i'm out a whole $1.15 but they do have a packaging problem. I like some Publix brand stuff, you just have to learn by trail and error what's good and what's not.

[JAB]

When I was a kid, for some unexplainable reason, I liked canned biscuits better than home made.  By that, I mean I greatly preferred canned biscuits and was often disappointed when mom made them from scratch (yeah, I know - I was an uncultured buffoon.)  I used to absolutely love opening the biscuit tube solely due to that 'pop' it makes.  I wouldn't want that happening in the fridge, though.

 

These days about the only use I have for canned biscuits is to deep fry them, roll them in sugar and have an exact replica of the 'donuts' you find on a Chinese buffet.

 

Make them homemade from scratch like we do ! And I am not an old fart either .  I have made my own biscuits all my life from scratch even when I was in my teens . My mom was and still is  a great southern cook .  And if you want , make extra that are raw and freeze them for a quick meal. 

 

For even more quickness at time of consumption, you can go ahead and brown them just a little, let them cool and then stash in the fridge or freezer.  They can go right into the oven frozen to warm them up and finish browning.  Sprinkling them with just a little water before putting them in the oven will keep them from getting dry - generally speaking it is hard to tell them from fresh made.

 

Recipe, or it didn't happen!

 

Back when I was at UT I had to go to the cast lab (where the fossil casts are kept) in the Anthropology department to study some of the casts for a Paleo final.  I knew that I and several of my classmates would be there studying for several hours so before I went I made some home-made, glazed cinnamon-raisin biscuits and took them with me.  They quickly disappeared and one of my classmates from north of the Mason-Dixon line asked me to give her my biscuit recipe.  I told her I couldn't and she responded, "No one in the South wants to give up their biscuit recipe.  Why is it such a big secret?"  I told her that it isn't that we aren't willing to give up the recipe.  Instead, it is that we don't have a recipe.  I went on to explain that I learned to make biscuits from my mom and grandmothers and that we never measure anything for biscuits - just go by eyeball and feel.  I further explained that the recipe might differ from one time to the next as it might take more buttermilk one time but less the next, etc.  I then said, "I can teach you how to make biscuits but I can't give you a recipe because I don't have one.  For a recipe, about the best you can do is find one on a bag of White Lily flour."

Edited May 1, 2014 by JAB

[E4 No More]

When I was a kid, for some unexplainable reason, I liked canned biscuits better than home made.  By that, I mean I greatly preferred canned biscuits and was often disappointed when mom made them from scratch (yeah, I know - I was an uncultured buffoon.)  I used to absolutely love opening the biscuit tube solely due to that 'pop' it makes.  I wouldn't want that happening in the fridge, though.
 
These days about the only use I have for canned biscuits is to deep fry them, roll them in sugar and have an exact replica of the 'donuts' you find on a Chinese buffet.
 

 
For even more quickness at time of consumption, you can go ahead and brown them just a little, let them cool and then stash in the fridge or freezer.  They can go right into the oven frozen to warm them up and finish browning.  Sprinkling them with just a little water before putting them in the oven will keep them from getting dry - generally speaking it is hard to tell them from fresh made.
 

 
Back when I was at UT I had to go to the cast lab (where the fossil casts are kept) in the Anthropology department to study some of the casts for a Paleo final.  I knew that I and several of my classmates would be there studying for several hours so before I went I made some home-made, glazed cinnamon-raisin biscuits and took them with me.  They quickly disappeared and one of my classmates from north of the Mason-Dixon line asked me to give her my biscuit recipe.  I told her I couldn't and she responded, "No one in the South wants to give up their biscuit recipe.  Why is it such a big secret?"  I told her that it isn't that we aren't willing to give up the recipe.  Instead, it is that we don't have a recipe.  I went on to explain that I learned to make biscuits from my mom and grandmothers and that we never measure anything for biscuits - just go by eyeball and feel.  I further explained that the recipe might differ from one time to the next as it might take more buttermilk one time but less the next, etc.  I then said, "I can teach you how to make biscuits but I can't give you a recipe because I don't have one.  For a recipe, about the best you can do is find one on a bag of White Lily flour."

I understand. My wife's granny made yeast rolls that were fantastic, but she made them the same way without a recipe. Granny tried to teach my wife but it didn't take. The rolls died with her. Years later we found the same rolls being sold at Lambert's Cafe in Sikeston, MO. My wife bit into one and started crying. She then asked how they got the recipe. It was coincidence.

[K191145]

I like to do alot of cooking but as far as biscuits go i'm lazy. The most I will go in making homemade is Bisquick and water. Not a bad biscuit though. Now cornbread is a different story, i'll work on that a little. BTW, Monday Publix is getting their busted tube of biscuits back, they should really be stale and nasty then.

[Sidewinder]

My ex-girlfriend was standing in line at Food City one night waiting to check out. When I called to see what was taking so long she stuck a can of biscuits under her arm cause her arms were full. After about 2 minutes I heard a "pop" them she started screaming. We both thought she had been shot. To this day she won't buy them in a can.

I have a 800 CRTG 5.56 mm larger ammo can that will pop in my spare bedroom as the pressure changes. First time it did it at about 2 AM, it shook me up a bit! It'll do it every now and then because it's big and empty. I'm single, so I knew there was not supposed to be anyone else there...and I don't have any pets. Needless to say, it got my attention!

[JAB]

I understand. My wife's granny made yeast rolls that were fantastic, but she made them the same way without a recipe. Granny tried to teach my wife but it didn't take. The rolls died with her. Years later we found the same rolls being sold at Lambert's Cafe in Sikeston, MO. My wife bit into one and started crying. She then asked how they got the recipe. It was coincidence.

 

Have never been to the Lambert's in MO but have been to the one in Foley, Alabama (just outside of Gulf Shores.)  Those throwed rolls are really good.

 

I had a similar experience with pot roast.  My maternal grandmother made really good pot roast and, since her death, no one in the family can exactly reproduce hers.  It wasn't due to any, special ingredient, just something about the way she cooked it.  After her death, I figured I would never taste her pot roast, again.  Then, on the way back from a cruise a few years back, we purposefully went a little out of the way to eat at Paula Deen's "The Lady and Sons" in Savannah.  I had the buffet and pot roast was one of the things on that buffet.  It turned out that the post roast tasted exactly like my grandmother's.  I took one bite of it and was so taken by surprise by the taste and the flood of memories that came with it that I literally teared up (although I did retain my man card by not actually crying.)

 

My maternal grandmother also made really good yeast rolls.  Luckily for me, she used one of the yeast roll recipes from her old Better Homes and Gardens cookbook (the one with the red and white checked cover - they do a new version every, few years and it is, IMO, it is one of the best, all around cookbooks available.)  That means I can more or less reproduce her results.  Well, when I am not too lazy to go through the process, that is (the recipe involves 'scalding' the milk then letting it cool and then you have to let the dough rise a couple of times so it is a bit time consuming.)