Sun, 27 July 2008  It's the perfect antidote to our last few boozy Chowcast episodes - the hangover breakfast!No hangover breakfast would be complete without bacon in one form or another, so we indulge in some bacon, egg and cheddar sandwiches on fabulous soft pretzel bread. Then, inspired by a recent bed and breakfast stay, Sous fires off a batch of white chocolate cherry scones (with a little bit of water-wing support from The Chef!) Along the way, we extol the virtues of drive-in movies and Quaker Steak & Lube, welcome (?) a guest dog, explore the virtues and horrors of liverwurst and, after some discussion think better of a potential Chowcast spin-off.  Mmmmm...candy...  You can't really go wrong with this combination...  Chef can't help but get his fingers in the dough... 
Mmmm...sconetastic! Links to things we talk about: A recipe for scones that's pretty close to what we made can be found here. Redneck Whisky Chicken Depilatory Quaker Steak and Lube 49er Drive-In The Port Drive-In Shiba Inus Do you have a question for Wiggy? Call us! (206)333-0669 Email us! chowcast@yahoo.com Comments[1] |
Hey Sous, nice to hear you're back in the kitchen too. The scones sound delish, and glad you knew to use solid butter and not melted. Solid butter with flour in baking makes things flakey, and cold butter especially, which is why you need cold ingredients in pie crust. Sounds like you may have used bread flour for this, which is not a disaster, but it has a higher gluten content which is "better for bread" but in pastry may lead to the stronger flour taste you noticed. Try a regular All Purpose flour, or even a fine pastry flour next time and you'll notice a difference. Bravo for Baking!
Cheers,
Dave in Ithaca
Cheers,
Dave in Ithaca
posted by: Dave on Sat, 8/2 06:51 PM EDT
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