Firearms, Fryers and Fun With Flour - Friday Night Fixins

I'm home again with 3 days off. You know what that means? When it says "NOT LEGAL IN CALIFORNIA" you're just going to have a good time!

I'll have a little range report up later in the week on activities which included shooting some foreign ammo in the .380 (and maybe a poem, "Chyort voz'mi! - ode to a box of Kurz 9 x 17).


I like to try out different ammos for plinking, looking for dependability and efficiency at a reasonable price.

I'm all for efficient, because sometimes you only get one shot at something.


In things around the house I'm the same way. I will cook up the elaborate four course meal for friends every so often, but I work some long days (much of a weeks posts are written in a night or two in a hotel when I have time but no desire to go out in a strange city). When I get home, and just invite a friend or two to come over and eat on short notice, I want something simple and foolproof. I don't want something full of a lot of artificial junk and I'm also looking for economy (more money for firearm goodies). Which is why I make my own "shake and bake" chicken coating mix.

I always smile at the words "shake and bake" as that was my moniker when I was flying in Uncle Sam's employ. Long story, and don't ask. :-)

Certainly, most of you remember the commercials for the product, even if you've never tried it.

"It's Shake and Bake, and I Helped!"

photo by Mr. B.

A lot of busy cooks have used Shake and Bake seasoned coating mix over the years. It's tasty, it's easy, most men and children love it and it's not terribly expensive compared to other convenience items.

But still, with times tougher, these same cooks are looking for cheaper ways to make their family favorites, or healthier ways. (the original S and B has a lot of trans fats and sugar in it). So why not make your own? Shake and Bake Style Seasoning Mix

Made with crushed crumbs (I used Ritz crackers as the bread was all gone) and a not so secret blend of herbs and spices, it's just pennies a serving compared to Shake and Bake which is as high as $2.50 in the store. I sometimes add a little cayenne and/or substitute a hot Paprika for the sweet Paprika to make a Cajun version.

You can use it on chicken or pork. It's good paired with about anything. In this case fresh steamed broccoli and noodles. And dont' forget Buttermilk Biscuits - Quick and Easy.


These biscuits are tall, light and easy, but ingredients are more important than you think. If you've ever had a biscuit in the southern U.S. and one in the north (which is often made with flour that's made out of hard winter wheat) you KNOW there is a difference. It's not usually the baker, it's the flour.

Of the nutrients that make up flour, protein matters most to the baker. The proteins in wheat are called gluten-forming proteins, and the quantity and quality of these proteins determines how a flour will perform in the kitchen.

For crusty breads and pizza dough, you want more protein in the flour. I use King Arthur's all purpose flour which has higher protein count (11.8%) than most other brands of all purpose flour brands.


That makes it perfect for another Friday night favorite Baconator Pizza with Sourdough Crust

But in a biscuit, you want less protein for a softer flour, great for other chemically leavened goodies, like pie crusts, cakes and cookies. Your best bet for biscuits, use pastry flour (King Arthur's as well is my favorite) which is about 8% protein, adding your own leavening agents, or self rising flour which averages about 10% protein.

In anything, be it shooting, or cooking, do a little homework, buy the best quality ingredients, and if you can annoy a hippie in California at the same time you've earned that extra biscuit.