The Hillbilly Kitchen

[EL34]

This lady makes some down home awesome dishes

https://www.youtube.com/channel/UC547XA_zfSXKLaqe-GAiXCg/videos

[acheld]

Doug, I know you are a dude with lots of interests, but I did not see this one coming!   Cooking shows - who woulda thought?

That does look good, though.

Chris

[EL34]

Youtube throws stuff into my suggested videos listing and I am not sure why they showed me this one
But It looked so good I watched this one and several more of hers

She makes some awesome looking simple dishes

Bacon Fried Cabbage - Southern Fried Cabbage - 100 Year Old Recipe - The Hillbilly Kitchen

[reidgw]

If we could get her hooked up with this guy,... just wow lol. Anybody else out there like hot food?

http://www.youtube.com/user/BBCWF

[ShoemanGB]

Youtube throws stuff into my suggested videos listing and I am not sure why they showed me this one
But It looked so good I watched this one and several more of hers

She makes some awesome looking simple dishes

Bacon Fried Cabbage - Southern Fried Cabbage - 100 Year Old Recipe - The Hillbilly Kitchen

I have not watched the video, but it looks like what us yankee's call Bubble and Squeak.   I'll let you draw your own comclusions as to the reasoning behind the name.  And it's delish.

[66Strat]

I've watched several of her videos. Buttermilk biscuits led me there. I make GOOD buttermilk biscuits. However, as with all things in life, there are always opportunities for improvement. I'm currently trying my hand at sourdough bread. I'm having difficulty in developing a good culture.

[shooter]

I did my bread-phase about 20yrs back, Couldn't get the sourdough right either.  Since I live in farm country I asked some of the Amish at a farmers market, they sold me some "starter dough", worked great, no mess, no stink.
gave it all up,  now I just have Station66 feed me, wash the dishes, provide a roof, a juke box, 3 songs for 25c!!  $20 including tip gets me 2 meals a day! 

[66Strat]

I bought a starter and a book, Classic Sourdoughs by Ed Wood and Jean Wood. The starter activated and grew nice and bubbly. I neglected to feed it for about a week and it became too acidic. I kept it refrigerated and expected it to go dormant. I was using two mason jars with coffee filters over the lids to keep my starter in. When I went to use some, I found about a quarter inch of hooch on top of the starter. I stirred the hooch in and used it to make bread dough. I hoped that maybe it would work out OK. I proofed the dough for twelve hours and it failed to rise. It just turned to goo.

I've watched several videos on how to regenerate sourdough starter. The consensus seems to be to start over using a small amount of the starter that went dormant, and to feed it twice a day. There are, however, two schools of thought on what to do with the hooch; stir it in or pour it off. As I have two starter jars, I decided to try both methods. After three days of feeding every twelve hours, both batches of starter are bubbling. The batch that I poured off the hooch does appear to be a bit more active with bigger bubbles. I think that I may be able to bake some bread Sunday.

My reasons for going down this path is to eat healthier. I have restricted by carbohydrate intake. The sourdough is for a once a week treat of biscuits, bread, or pizza.