Pancakes *whomp whomp*

[Fritzo]

Your family loves the unique local meat, especially when its sausage?

Heeeyyyyyyy.....why...why...that seems to be some sort of double entendre!

 

[uclaLabrat]

You rubes don't make your own sausage? Missing out. Biscuits and gravy with this shit is heavenly:

Recipes and Global Dishes | Food Network UK

Recipes

www.foodnetwork.com

 

[Fritzo]

This was a well done humble brag thread 5/7 would read again.

I made awesome pancakes, was denied eating them, won the lottery and scored some after all, and then my winnings were ripped away in the most vile manner. That's a Shakespearean TRAGEDY

No food thread would be complete without some Kaido recipes!

My pancake recipe:

https://www.reddit.com/r/adhdmeme/comments/e6x1ux/_/f9u80hg

My Instant Pot blueberry compote:

https://www.reddit.com/r/instantpot/comments/ckw7tr/_/fapk4iv

For sausage:

I buy a frozen roll of frozen Jones pork breakfast sausage & sous-vide it at 140F for an hour or twice, then slice into giant coins. Comes out amaaaaaaaaaaazing!

View attachment 50757

"

• 2 cups Bisquick (yellow box, in baking aisle)

"



*BANNED*

 

[Kaido]

I made awesome pancakes, was denied eating them, won the lottery and scored some after all, and then my winnings were ripped away in the most vile manner. That's a Shakespearean TRAGEDY



"

• 2 cups Bisquick (yellow box, in baking aisle)

"



*BANNED*

I will only say this: don't knock it til you've tried it! I wouldn't be recommending it if it wasn't amazing

 

[DAPUNISHER]

I made awesome pancakes, was denied eating them, won the lottery and scored some after all, and then my winnings were ripped away in the most vile manner. That's a Shakespearean TRAGEDY



"

• 2 cups Bisquick (yellow box, in baking aisle)

"



*BANNED*

I see you have abandoned the humble part

And I almost called him on the Bisquick myself. My mom was a professional baker, and products like that, rationalized as a shortcut, were certain to draw her derision.

 

[Kaido]

You rubes don't make your own sausage? Missing out. Biscuits and gravy with this is heavenly:

Recipes and Global Dishes | Food Network UK

Recipes

www.foodnetwork.com

When it says grinder, meat grinder? My LEM has been neglected lately, might be time to dust it off! Nice to see a recipe without fennel in it too!

 

[DAPUNISHER]

I will only say this: don't knock it til you've tried it! I wouldn't be recommending it if it wasn't amazing

My mom could immediately taste any fuckery like that in other people's baking.

 

[Kaido]

And I almost called him on the Bisquick myself. My mom was a professional baker, and products like that, rationalized as a shortcut, were certain to draw her derision.

I mean, you can make the Bisquick powder mix yourself with a DIY recipe...but with how often I make pancakes, boxed is even more convenient, plus the pancakes don't turn out the same unless you use Bisquick or a copycat recipe!

I mean, I cook, but I'm also not above McDonalds, you know? I can do a nice puff pastry dough with a zillion layers, or sometimes just buy it frozen, or else make a cheater blitz dough. The professional food world is a bit weird because of the ego that goes along with it & how people get snide about things that fall outside of their acceptable worldview. I know chefs who still refuse to use immersion circulators & electronic pressure cookers to enhance their food, create perfect results every time, & make their lives easier, but to each their own!

 

[DAPUNISHER]

I mean, I cook, but I'm also not above McDonalds, you know?

I feel like that is another topic

The professional food world is a bit weird because of the ego that goes along with it & how people get snide about things that fall outside of their acceptable worldview. I know chefs who still refuse to use immersion circulators & electronic pressure cookers to enhance their food, create perfect results every time, & make their lives easier, but to each their own!

That is fucking hubris whether you know it or not. "Perfect results every time"; that sounds exactly like the god damned advertisements for the products. Have you ever cooked professionally? Kitchens aren't filled with the effete. Ego? More like thousands and thousands of hours of experience, resulting in a - if it ain't broke, don't fix it! mentality.

 

[Kaido]

I feel like that is another topic That is hubris whether you know it or not. "Perfect results every time"; that sounds exactly like the advertisements for the products. Have you ever cooked professionally? Kitchens aren't filled with the effete. Ego? More like thousands and thousands of hours of experience, resulting in a - if it ain't broke, don't fix it! mentality.

Yup, I have cooked professionally! I shifted into IT but am still tethered in my local food community & currently support multiple food outlets, including restaurants & bakeries. Regarding immersion circulators & electronic pressure cookers, one of the key features of both machines is the ability to replicate pre-designed results. This doesn't apply to every type of venue (ex. specific cuisine restaurants where everything is made to order), but it is a huge productivity boost for many food producers! The BOH workflow enhancements from things like doing sous-vide chicken & then being able to split that out into everything from grilled chicken to chicken salad can be huge time & labor savings, particularly for the night prep crew. They even have IC's with data-logging available to support HACCP plans these days! One of my clients literally doubled her business thanks to adopting modern cooking methods & being able to support a larger menu with the same staff size, in addition to adding a frozen take-out menu.

The "if it ain't broke, don't fix it!" mentality is completely fine, particularly if they are running a personally-optimized system, and especially if that's all an individual person wants from life, but I feel like it cuts off access to things like new ingredients, new tools, new techniques, new workflows, more free time to do other things, and reduced stress. However, the ego side of thing is a real issue. It's not everyone, but it's enough to be a big problem within the industry. I do think it's important to separate the definitions of ego, because there's healthy ego & there's unchecked ego, and unchecked ego is specifically what I'm referring to. On one hand, a healthy ego is a type of pride that is earned from running a restaurant (very difficult), keeping it afloat, mastering your craft, and being able to keep things going by producing & hopefully being good at what you do (which is a point I'd argue about, as there are plenty of restaurants with really super mediocre food that somehow stay in business for decades lol). On the other hand, there's also a lot of unchecked ego. This is a good starting point on the issues related to that. Eater published a really great article on this topic earlier this year:

The Toxicity of Restaurant Kitchens Is Exactly Why I Never Reported Abuses

It took leaving the industry to see its problems in full focus, and to understand how wrong I was to stay silent about my experiences

www.eater.com

Another good article by Vice from a few years ago:

Why the Restaurant Industry Is Done with Angry Chefs

After critic Jay Rayner accused Gordon Ramsay-style kitchen outbursts of “glamourising bullying,” are restaurants calling time on abusive chef behaviour?

www.vice.com

And of course, the effects of the job itself aren't minor, either. The alcoholism & suicide rates are pretty high within the food industry. Anger & unwarranted, negative, uninvited criticism are enormous problems for people to deal with on a daily basis. Of all occupations, "the hospitality and restaurant industry reports the third highest rate of heavy alcohol use (11.8%), the highest rate of illicit drug use (19.1%) and the highest rate of substance abuse disorder (16.9%) - all of which far exceed national averages...What’s more, while the industry ranks between the 13th and 19th for most suicides by occupation, it comes in just second in terms of suicidal ideation, with 5.7% of workers reporting they had considered killing themselves within the last year." It's gotten to the point where occupational stress in the chef position is literally a researched issue.

Not only that, but "the employee turnover across the entire restaurant industry was 61% in 2016 and that percentage is almost twice as high for front-line workers." The Center for Hospitality Research at Cornell "estimates that the cost of employee turnover averages around $5,864 per person for a typical front-line employee." Any food service worker can tell you the woes of crap pay, garbage hours, junk health benefits, and being harassed by jerk bosses. But as the saying goes, people don't quit jobs, they quit people. Out of all of my customers, food service has, by far, the highest level of toxic work cultures that I personally deal with. One of the reasons I no longer work directly in food service is because it's really difficult to find a reliably good work environment to work within. Only a minority of eateries I've done service for have a solid coaching culture in place, and they're almost universally the privately-owned ones where they have a good captain for their ship (owner, chef, etc.).

It's easy to say things like "if you can't handle the heat, get out of the kitchen", but that's just ridiculous nonsense from bygone eras. Everyone deserves to be trained well at their jobs & be treated fairly. I absolutely think people should have personal boundaries & take pride in their jobs, work quality, skills, etc., but to negatively criticize people without cause or re-training & to not be open to change & to embracing newer & better ways is 100% on those people as individuals. On a tangent, when I first got into home meal-prepping, I initially thought I wanted the best of the best food all the time, but as it turns out, sometimes I want a Whopper or a Snickers bar, and there's nothing wrong with that! Anyway, again, I think there's a difference between healthy ego & good-natured ribbing & the type of ego that causes people to feel bad & even to quit their jobs, which I've seen in nearly every single restaurant I've either worked in or done work for. Times are changing. People don't want to work for jerks anymore. The latest surveys say that more than 50% of hospitality workers wouldn't return even in a job crunch:

Half of U.S. Hospitality Workers Won’t Return in Job Crunch

More than half of U.S. hospitality workers wouldn’t go back to their old jobs and over a third aren’t even considering reentering the industry, according to a survey that underscores hiring challenges for restaurants, bars and hotels.

www.bloomberg.com

Healthy ego? Definitely needed by most food service employees to work in a non-stop restaurant where you get hundreds of patrons & dozens of criticisms, both valid & not valid, every single workday. Unchecked ego? Prevalent, but no longer welcome, to the point where there's starting to be a sizable community shift in people not wanting to go back to crappy work environments, which is happening across all industries, but particularly within the food service community, which tends to harbor a lot of sacred cow personalities & situations.

 

[Fritzo]

I will only say this: don't knock it til you've tried it! I wouldn't be recommending it if it wasn't amazing

I'm just messing around. There's nothing wrong with Bisquick. It's basically AP flour with levening added to it. I just like to control the ingredients, and honestly scatch pancakes aren't that hard: flour, sugar, salt, baking powder, baking soda, buttermilk, couple of eggs (if I'm feeling fancy I'll separate the egg whites and fluff them up to make the pancakes super puffy).

 

[Kaido]

I'm just messing around. There's nothing wrong with Bisquick. It's basically AP flour with levening added to it. I just like to control the ingredients, and honestly scatch pancakes aren't that hard: flour, sugar, salt, baking powder, baking soda, buttermilk, couple of eggs (if I'm feeling fancy I'll separate the egg whites and fluff them up to make the pancakes super puffy).

I was stuck on-location really late the other day & ended up going to a nearby Cracker Barrell & binging an amazing breakfast-for-dinner meal...I gotta say, their giant buttermilk pancakes are pretty dang good lol.

As far as Bisquick goes, I do like the DIY route from time to time because I can use real lard instead of vegetable shortening, but I don't make those pancakes super often, so a small yellow box of Bisquick usually does the trick for me haha!

 

[Iron Woode]

I had a rough week last week- put in 10 hours of overtime, we had a top engineer leave the company leaving us all overloaded, and I was left beat. The weekend finally arrived and I was determined to recharge. Saturday was spent watching TV, light shopping, and going out to eat, and Sunday was going to be more of the same.

I woke up on Sunday around 8am, turned on the TV, and watched an old Clint Eastwood western while browsing on my iPad. Around 9:30, I hear the family yelling from down stairs "WHERE'S BREAKFAST??? WE WANT PANCAKES!!!"

I ignored it at first, but then the chants started "PAN-CAKES! PAN-CAKES!"...and got annoyed into complying.

I went downstairs, opened the fridge to get ingredients, and...NO EGGS. *sigh* I slipped my trusty Nike slides on my feet and hopped in the BMW for an egg run. Grabbed some eggs from the local grocery store, found some local apples, fresh squeezed orange juice, sausage, and headed home.

The plan: it's apple season, and our local orchard has fantastic Jazz apples, so I figured I would make fried apples with apple pie pancakes. I put the sausage on, sliced up the apples and put them in the frying pan, made the pancake batter, and started cooking.

5 minutes in, my son comes up: "Dad- my girlfriend's coming over. We'll need extra." OK fine, we have enough.
7 minutes in, my daughter comes up: "My boyfriend will be here soon...is there enough?" Yes. There's enough.
10 minutes in, my wife comes up: "I invited my friend over for coffee. We have enough right?" ::grrrrrrr:: I'm not sure, but I'll make it work...

So, 6 people show up for breakfast and Instagram-able platings were created for the entire group. Lots of oooo's and aaaaaa's were heard over the cinnamon/nutmeg smell pouring off of the tender yet crisp glazed apples sitting on top of fluffy disks. Unfortunately I had to use every last bit of pancake batter and sausage to feed everyone, meaning there's nothing left for me to eat. I keep quiet and let them enjoy themselves.

I started cleaning up and then went outside to do some light yard work- listen to some tunes while running the edger, weed whacking...that sort of thing. After an hour I came back in the house and noticed a plate of pancakes sitting untouched: my son's girlfriend wasn't that hungry, so she just ate off of my son's plate. I GET BREAKFAST AFTER ALL!!!!

I pop the extra plate into the microwave for 45 seconds and sit down at the table with my unexpected prize. Pat some butter on the pancakes, then syrup.....whoops. The syrup bottle on the table is empty.

I walk over to the pantry, and there's a jug of maple syrup in there. I grab it, sit down, and begin pouring away.

Suddenly: A LONG GRAY/GREEN LUMP OF SLIME PLOPS DOWN ON TOP OF MY BREAKFAST. Evidentially you are supposed to refrigerate maple syrup after opening it or it will go rancid, and the last person to use the jug did not read the large label stating that fact. I sat there for a minute, watching the sweet smelling ooze smother the pile of apple pie pancakes and drag them off to hell.

Defeated, shoulder's slumped, I walked to the garbage can and scraped off any remnants of what could have been. Instead of a proper breakfast, I ended up settling for saltine crackers with butter on them.

THE bitter END

finally, I have an excuse to post this video:

 

[Iron Woode]

No food thread would be complete without some Kaido recipes!

My pancake recipe:

https://www.reddit.com/r/adhdmeme/comments/e6x1ux/_/f9u80hg

My Instant Pot blueberry compote:

https://www.reddit.com/r/instantpot/comments/ckw7tr/_/fapk4iv

For sausage:

I buy a frozen roll of frozen Jones pork breakfast sausage & sous-vide it at 140F for an hour or twice, then slice into giant coins. Comes out amaaaaaaaaaaazing!

View attachment 50757

my pancake recipe:

Ingredients

Original recipe yields 8 servings
Ingredient Checklist

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons butter, melted

and our version of frozen pork sausage:

 

[Scarpozzi]

In a pinch I've mixed water, butter, and brown sugar to make a syrup...don't heat too much or you'll have caramel.

I never free pour maple syrup out of the container. I always pour it into a small container and microwave it for 20-30 seconds to warm it up. I've seen mold form before, so I know what you're talking about.

 

[BoomerD]

You had to drive to the store to buy eggs...would have been easier to load them in the car and go out for pancakes...

 

[snoopy7548]

I thought about making pancakes for breakfast on Sunday, since I haven't made them in a really long time, but I just had some Puffins instead.

 

[uclaLabrat]

When it says grinder, meat grinder? My LEM has been neglected lately, might be time to dust it off! Nice to see a recipe without fennel in it too!

Not gonna lie, I just get ground pork and use that.

 

[Torn Mind]

You had to drive to the store to buy eggs...would have been easier to load them in the car and go out for pancakes...

Maybe he didn't have a minivan or SUV for 6 people and himself.

 

[BoomerD]

Maybe he didn't have a minivan or SUV for 6 people and himself.

"Meet me at >insert breakfast restaurant>. I'm buying!"

 

[Torn Mind]

"Meet me at >insert breakfast restaurant>. I'm buying!"

Everyone is just going to reliably arrive at the same time....
Never the mind the likely rancid and over-oxidized vegetable oil drenched entrees at a restaurant and high fructose corn syrup versus home cooking.

Methinks Fritzo got his adult kids entwined with his fine home cooking so much they don't want IHOP or the like.

 

[Lost_in_the_HTTP]

A. Get this ( or similar).

B. Let the 'family' make their own.

C. Tell the others your place is not a farking restaurant. They can make their own at their own home.

D. Fritzo is nutzo.

 

[Lost_in_the_HTTP]

You had to drive to the store to buy eggs...would have been easier to load them in the car and go out for pancakes...

There's all kinds of wrong in the OP.

It's that kind of crap that made me hate family and people in general.

 

[sdifox]

I'll have you know that syrup was the finest Costco had to offer:

View attachment 50758

Is there even non organic maple syrup?

 

[dank69]

This is why I don't put eggs in pancakes.