I know, I know...

I've been slacking lately. Well, this isn't going to be a big post, I'm just shooting off a couple of random shots I've been taking.

Ever since I've moved, I've been trying to eat healthier. But sometimes, you just have to backslide a little to remind yourself just how good you have it. For instance, I hadn't been to Red Lobster in so long that I had forgotten that their food was terrible. Their biscuits, however, remain out of fucking control. So I decided to make the most of it and stuffed mine with an assortment of tasty fried fishy bits.

A squeeze of lemon, and the end result was outstanding. I think I'll remember that the next time I've got enough scallops for a good fryathon.

In other news, my dad and I found peeled tenderloins on sale for megacheap. Never one to look a cheap tenderloin in the mouth, I jumped right on stuffing it with fresh herbs and blue cheese. As for the side, well, neighbors had veggies that needed plunderin', not the least of which were a series of ridiculously sweet heirloom tomatoes and a couple of really happy-looking bell peppers. The end result made for an excellent sauce to go along with some cheese ravioli.

This last bit is a snapshot of the sour cream we use at work. Those of you who are faint of heart, look away.

That shit is unreal. Take it easy, guys. I'll see you soon.

Bacon grease biscuits

Waste not, want not. I've been hanging on to the drippings from every pound of bacon for about... 5 years? I'd kept them in one of those quart-sized containers that Chinese food places deliver soup in, and to keep it from going rancid, I'd kept it in the freezer. Now that causes the cheap plastic to become very brittle, very quickly. When I moved in with my girlfriend, she dropped it. Twice. After shattering two containers, she blurted out, "You have this thing, but you never use it!"

Let's fix that, shall we?

Ho-kay. St. Alton's biscuit recipe is our target tonight. Note that there's 2 T of butter and 2 T of shortening, which will be switched out for bacon grease. The rest of the recipe will be left alone. Mostly.



The bacon grease complies nicely when you mush it into the flour mixture. Now, most people roll the dough out and then cut them with a round cutter. Then they say "when you reroll the dough, the second batch won't be as fluffy." Then why reroll? Unless your biscuits must be round, just plunk them down in a big rectangle, then use a pizza cutter to divide them.



And heck, while I've got the bacon grease out, let's brush melted bacon grease on the tops to add some browning and flavor.



You want fluffy? Here you go:



You want flaky? Here you go:



You want a tuna croquette stuck in the middle? We can do that too:



They've got just a hint of bacon flavor. Definitely there, but not quite to the point where it's clobbering you over the head. Very nice.