This project is inspired by the 2007 book by Melanie Dunea called, you guessed it, “My Last Supper” which profiles 50 great chefs and what their ideal last meal would be, who they would eat it with, if their would be music and what would be to drink.
I can cook fairly well so what I’m learning this project is the balance of putting together a meal and to plan a menu.
So if the menu was based on the idea of my last meal, the last things I would ever eat, I would want two things 1) Everything would be homemade and bought locally, either by me or my dinner companions, but nothing store bought or pre-made. 2) I would want something for each person in my life, their favorite food or drink. Family has always been central to my life, even when I was flying solo, they were never far from my mind.
When I left home for the first time my Dad was the one who manifest as an absent pretty frequently. I remember the first time being away from home I went out and had a bottle of orange juice and cardboard box of chocolate milk because every time we went out to breakfast my dad would order both of those and drain them in alternating gulps. I remember staring at my purchase and feeling the weight of their presence in my life.
The problem is – how do I concentrate all of that goodness into a meal? How to I put my childhood, which could have been written by Mark Twain for all the amazing adventures and colorful characters that have populated it, into a meal that is small enough to consume over the course of a few hours?
There was one that was easy. My one and only dining companion at my last supper. His favorite food is actually akin to him. It is simple yet complex and full of flavor. Granted nothing comes close to the actual man, but his choice for this part of the meal would be as brilliant as him.
Now the perfect biscuit is something pretty intense. The Rancher will always recommend Pine State Biscuits from Portland, OR.
I’m going to try three recipes, the first from A Cozy Kitchen whose Buttermilk Biscuits look mouthwatering.
After that, Smitten Kitchen’s cream biscuits which look like they would go amazing with a chili or curry.
And the Buttermilk Biscuits from my 1,000 page gourmet cookbook (not kidding, the biscuit recipe is on page 596).
All of these call for White Lily flour which is a flour that is more delicate than all purpose flour. The first thing you would notice if you bought a bag of the White Lily flour is that the bag is much taller than normal flour bags because the flour weighs so much less to get the same 5lbs or whatever quantity you buy it in, more flour needs to be used.
This means the fluffy light biscuits which makes the most delicate and delicious biscuits would be the same in the package as it mixed in.
So Part 1 of Project 1 – The perfect biscuit.
Goal, set, Bake!