One of the loyal readers of the blog told me he had a home-landscaping idea — he is gonna make a sidewalk out of burnt biscuits. That would be a unique look and texture. It might make guests feel fat, as their weight crushes the biscuits. And you might have an issue with birds taking it away. And I don’t know how it would hold up to heavy rain… so it might not be the best idea ever, but it was certainly random, so it earned a place here.
On a side note, I’ve always said you can find anything on the Internet, but a cursory search did not find any pictures of a sidewalk made of burned biscuits. Someone should do something about that… the reputation of the Internet is at stake… 🙂
On a related note, when biscuits got burnt at deer camp, we used to play baseball with them, using a broomstick for a bat. You can throw a wicked curve with a biscuit!
This morning I stopped at a gas station to fuel up on the way to work, and for breakfast picked up what they call the “Boss Hogg Biscuit”. Isn’t that one of the neatest names for a food product? (If you don’t get it, it’s referring to the Dukes of Hazzard.) As you might figure, it was loaded with sausage, bacon, egg, and cheese. And it was good. I wouldn’t say it was the best one ever, but it has what’s probably the best name for a breakfast biscuit.
More restaurants should come up with creative names for their food…
I’m not usually a big fan of soups. Some are good, but usually I’d rather have other things for my meal. But for the past month, my orthodontist had me on a no-chew diet, which equates to eating lots of soup. So I’ve been trying a lot of different varieties.
All this got me to wondering — why doesn’t someone invent a gravy-based soup? I don’t mean brown gravy (though there may be a place for that), but using milk-based gravy made from the grease of some meat like fried chicken or sausage. It could have other ingredients in it like cornbread, or crumbled-up biscuits. (And if you’re putting cornbread or biscuits in there, you might as well add the butter you’d put on them.) The gravy soup should also have chunks of the fried chicken or sausage. This would be the ultimate soup.
Any other suggestions to make it better?
Here at Buffet o’ Blog, we’ve been known to experiment with various new food creations (see our Buffet o’ Bacon series), and we enjoy discussing the potential of new ideas. Something we heard about is deep-fried butter, which debuted at the Texas State Fair this year.
The creator says it tastes like a mix between a biscuit or a croissant that is stuffed full of butter. He also offers varieties with flavored butters: garlic, grape, or cherry.
Apparently the Texas State Fair has started a tradition of trying everything deep-fried, because this year they introduced many new deep-fried dishes: twisted yam on a stick, peaches and cream, fried pecan pie (picture that one!), pork chips, and more. Previous years have featured deep-fried lattes, fried banana splits, and chicken-fried bacon. (The latter is one I’d like to try, with a gravy dipping sauce.) The creator of deep-fried bacon has also introduced deep-fried cookie dough, Coke, and peanut butter and jelly and banana sandwiches.
He also made a radical new creation called Fire and Ice. It consisted of deep-fried pineapple chunks topped with strawberries, strawberry sauce, and banana-flavored whipped cream flash-frozen in liquid nitrogen. So when you were eating it, smoke would come out of your nose or mouth when you exhaled.
The creator of deep-fried butter has found such success as a concessionaire that he quit his job as a computer analyst, which he had done for 14 years. Supposedly he works for about 3 weeks a year now. I knew concession stands at fairs were highly profitable, but had no idea you could make that kind of money. Perhaps I need to take that up as a job on the side… I can come up with some great deep-fried goodness. 🙂