Unrealistic Hardee's biscuit commercial

[Labrador_Deceiver]

@leftfield6

My first real job was working at Biscuitville. I was a scrawny little 16 year old, so I wasn’t the biscuit maker. I was the fry cook. “Chicken breasts are done when they float to the top of the fryer.”

Our biscuit maker was a bossy 60-something African-American lady.

You aren’t from Burlington, are you? The chain started there when I was a kid.

[aruvqan]

@Cyros

That surprises me. I’d have thought it would be in Newfoundland.

snicker

@bup

Now I’m hungry for biscuit dough.

Mama’s biscuit [the drips and drabs of dough all rolled together and patted into a scone. I don’t like rerolling, so I make myself a scone from the tail ends.

@fiddlesticks

That’s what I would imagine a Hardee’s biscuit maker would do. When my Mom made Christmas cookies as a kid, the dough outside the cut out shapes got reballed/reflattened until there wasn’t enough dough left to make a cookie.

Depends on the type of dough, cookies are not as structured as biscuits normally [though there are a few that suffer texturally if you reroll.]

@Enginerd

Am not!

I was a Hardee’s biscuit maker 20-some odd years ago. Sixteen year old kids were a lot cheaper to acquire and maintain than machinery, and I don’t imagine that’s changed much since then.

LOL - I bet. And biscuit making is a skill everybody should learn. along with a decent sausage gravy.

@TheChileanBlob

You are missing out. I feed the people of my town an awesome breakfast everyday and customers stop me and tell me how delicious their biscuit was. (They know I made it because I’m covered head to toe in flour.) I really enjoy my crappy minimum wage job, I get a lot of satisfaction from working with my hands, and I could be a good Buddhist if I wanted to because I nourish my fellow man.

One of the reasons I really love cooking is feeding people as well. I have the Golden Temple on my bucket list because of that philosophy. They feed 35 000 people every day !

@Clark_Cello

You can do that easily with some doughs with no issues, but when you do it to biscuit dough, it end result is tougher and not as nicely textured. One of the biggest secrets of southern biscuit-making is to handle the dough as lightly as possible. You definitely do re-rool them, so as to not waste the dough (well, unless you are like me and just eat it raw), but you want to maximize the number of biscuits you get from the first roll by cutting them as closely as possible, so as to maximize the number of top tier biscuits.

Though there is a biscuit that is specifically beaten - and believe me, it can be a serious amount of work. I opted for the 15 minutes of whacking the dough around. If you have a bunch of kids I swear it would make a great punishment!
[URL=“http://www.pinterest.com/pin/create/extension/”]

[Mangetout]

@Ethilrist

I was just going to ask… is this why some places have hexagonal biscuits, or octagonal, so there’s no wasteage? Just one squish with a big hex- or octo-grid cutter, and into the oven they go?

It’s certainly why we have hexagonal scone cutters in the UK (scones being the closest thing in baking terms to biscuits) - because the dough should be worked as little as possible to keep it light and crumbly.

You can get linked/honeycomb hex cutters or single ones.

[gigi]

@Munch

Speaking of unrealistic commercials, who the fuck thinks that Coors Light is harvested in remote mountain ranges by ice climbers, who then transport specific customer orders through a “The Lion, the Witch and the Wardrobe”-like portal? Impossible!!

I’m glad that one commercial assures me that the little blue gel men shown scrubbing at my teeth are only a dramatization. That would be creepy, spitting little gel men down the drain.

[Johnny_L.A]

@Chronos

Y’know, it’s funny… I think I’ve only seen two episodes of Green Acres. But one of them was the one with the head gasket.

I recall the head gasket pancakes were a running gag. I don’t know how many episodes had it, but I saw it more than twice. (OTOH, I watched a lot of Green Acres and other syndicated shows growing up; so I may have seen the episodes repeatedly.) Other running gags were the phone on top of the pole, and the closet door that fell off the rails.

[leftfield6]

@Labrador_Deceiver

You aren’t from Burlington, are you? The chain started there when I was a kid.

Nope. Worked at Biscuitville in the thriving metropolis of Martinsville VA. But I suspect there is a 16 year old scrawny kid working as a Fry Cook at every Biscuitville. And a bossy 60-something woman is the biscuit maker.

[Labrador_Deceiver]

Probably so. The reason I asked is because there weren’t very many of those restaurants around 30 years ago. If you were old enough (you obviously aren’t) the ones in the Burlington area could have been the only ones in existence.

[CalMeacham]

@Shoeless

What’s odd about the commercial (if I remember correctly) is that when they show her cutting the biscuits, they are close together like you’d expect. But then when they show her lifting the excess dough off, the biscuits are suddenly farther apart.

Head gasket!

Og help me, I knew immediately which episode the OP was referring to.
I can’t remember a lot of useful things I’d like to, and a lot of people’s names. But my mind has storage space set aside permanently for this.

[leftfield6]

@Labrador_Deceiver

Probably so. The reason I asked is because there weren’t very many of those restaurants around 30 years ago. If you were old enough (you obviously aren’t) the ones in the Burlington area could have been the only ones in existence.

It was 34 years ago that I worked at the one in VA. Yep, I’m the 5-0 this year.

[StGermain]

I loves me a bacon biscuit. Yum. E.

Aru - Couldn’t you just knead beaten biscuits in your stand mixer for 30 minutes? (As long as that wouldn’t burn out the motor).

StG

[Johnny_L.A]

@CalMeacham

I can’t remember a lot of useful things I’d like to, and a lot of people’s names. But my mind has storage space set aside permanently for this.

Yeah, I can remember theme music from 1960s shows. McHale’s Navy, Lost In Space, The Time Tunnel, Land Of The Giants… Every time I walk into Room 222, I get that too.

[BigT]

And that Green Acres episode reminds me of the time Mythbusters and Alton Brown got together and cooked an entire Thanksgiving-style meal using a car.

[DingoelGringo]

@Labrador_Deceiver

The most famous place to go for fried baloney is in Montreal.

My brother always said the only place to get good fried baloney was in the county jail. Rhea County Tenn.