From TV Guide's web site:


Saturday, October 6 at 10 am

Soul Food
Reggie Sutherland of "Next Food Network Star" stops by
to help prepare a soul-food spread. Included: corn-bread
stuffing; fried chicken; spicy Southern collards;
Southern-fried corn.

Seriously, I'm not sure what shocks me more, the inevitable cultual
insensitivity or the fact that someone else is going to sharing camera
time with SLop!


--
"Bunny's ability to take ingredients that I love and put them together
into something stomach wrenching is unparalleled." -- bookwirm

On Oct 4, 4:30 am, (Ubiquitous) wrote:
> From TV Guide's web site:
>
> Saturday, October 6 at 10 am
>
> Soul Food
> Reggie Sutherland of "Next Food Network Star" stops by
> to help prepare a soul-food spread. Included: corn-bread
> stuffing; fried chicken; spicy Southern collards;
> Southern-fried corn.
>
> Seriously, I'm not sure what shocks me more, the inevitable cultual
> insensitivity or the fact that someone else is going to sharing camera
> time with SLop!
>
> --
> "Bunny's ability to take ingredients that I love and put them together
> into something stomach wrenching is unparalleled." -- bookwirm

Even in all my years in the "south," and my collection of cookbooks,
I've never seen "southern fried corn." My experience must have been
more limited than I thought.

As to cultural insensitivity, they left out watermelon, didn't they?
{sarcasm} How incredibly ignorant to create this episode.

N.

In article om>,
Nancy2 > wrote:

> On Oct 4, 4:30 am, (Ubiquitous) wrote:
> > From TV Guide's web site:
> >
> > Saturday, October 6 at 10 am
> >
> > Soul Food
> > Reggie Sutherland of "Next Food Network Star" stops by
> > to help prepare a soul-food spread. Included: corn-bread
> > stuffing; fried chicken; spicy Southern collards;
> > Southern-fried corn.
> >
> > Seriously, I'm not sure what shocks me more, the inevitable cultual
> > insensitivity or the fact that someone else is going to sharing camera
> > time with SLop!
> >
> > --
> > "Bunny's ability to take ingredients that I love and put them together
> > into something stomach wrenching is unparalleled." -- bookwirm
>
> Even in all my years in the "south," and my collection of cookbooks,
> I've never seen "southern fried corn." My experience must have been
> more limited than I thought.

I'd never heard of it either, but there are lots of recipes for it
online. Sounds awful:

4 bacon strips
1 pound Frozen white shoe peg corn
1/2 cup milk
1/2 cup water
1 tablespoon Butter or bacon drippings
1 tablespoon All purpose flour
salt and pepper, to taste

Directions:

First, cook the bacon strips in a frying pan until crisp. Set them aside
to cool, reserving 1 tablespoon of the pan drippings. When they have
cooled, your child can crumble the bacon strips into small pieces. In a
saucepan, bring the corn, milk, and water to a boil over medium heat.
Reduce the heat and simmer for 2 to 3 minutes. Meanwhile, heat the
butter or pan drippings in the frying pan over medium heat. Stir in the
flour, and when this begins to gently bubble, add the corn mixture. Stir
in the bacon pieces. Cook the corn over medium heat, stirring
frequently, for about 2 minutes or until the mixture is thick and the
corn is tender. Season with salt and pepper and serve immediately.

--
"Mmmm, au jus. Not quite gravy, not quite blood . . ."

wrote:
>On Oct 4, 4:30 am, (Ubiquitous) wrote:

>> From TV Guide's web site:
>>
>> Saturday, October 6 at 10 am
>>
>> Soul Food
>> Reggie Sutherland of "Next Food Network Star" stops by
>> to help prepare a soul-food spread. Included: corn-bread
>> stuffing; fried chicken; spicy Southern collards;
>> Southern-fried corn.
>>
>> Seriously, I'm not sure what shocks me more, the inevitable cultual
>> insensitivity or the fact that someone else is going to sharing camera
>> time with SLop!
>
>Even in all my years in the "south," and my collection of cookbooks,
>I've never seen "southern fried corn." My experience must have been
>more limited than I thought.
>
>As to cultural insensitivity, they left out watermelon, didn't they?
>{sarcasm} How incredibly ignorant to create this episode.

I wonder if she'll give Reggie a Kwanza Kake?

--
"Bunny's ability to take ingredients that I love and put them together
into something stomach wrenching is unparalleled." -- bookwirm

Ubiquitous wrote:
>> As to cultural insensitivity, they left out watermelon, didn't they?
>> {sarcasm} How incredibly ignorant to create this episode.
>
> I wonder if she'll give Reggie a Kwanza Kake?
>
> --
> "Bunny's ability to take ingredients that I love and put them together
> into something stomach wrenching is unparalleled." -- bookwirm
>

They should put her in dreads. That would be great.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

On Thu, 04 Oct 2007 17:50:46 GMT, "l, not -l" > wrote:

>
>On 4-Oct-2007, Anim8rFSK > wrote:
>
>> > Even in all my years in the "south," and my collection of cookbooks,
>> > I've never seen "southern fried corn." My experience must have been
>> > more limited than I thought.
>>
>> I'd never heard of it either, but there are lots of recipes for it
>> online. Sounds awful:
>>
>> 4 bacon strips
>> 1 pound Frozen white shoe peg corn
>> 1/2 cup milk
>> 1/2 cup water
>> 1 tablespoon Butter or bacon drippings
>> 1 tablespoon All purpose flour
>> salt and pepper, to taste
>>
>> Directions:
>>
>> First, cook the bacon strips in a frying pan until crisp. Set them aside
>> to cool, reserving 1 tablespoon of the pan drippings. When they have
>> cooled, your child can crumble the bacon strips into small pieces. In a
>> saucepan, bring the corn, milk, and water to a boil over medium heat.
>> Reduce the heat and simmer for 2 to 3 minutes. Meanwhile, heat the
>> butter or pan drippings in the frying pan over medium heat. Stir in the
>> flour, and when this begins to gently bubble, add the corn mixture. Stir
>> in the bacon pieces. Cook the corn over medium heat, stirring
>> frequently, for about 2 minutes or until the mixture is thick and the
>> corn is tender. Season with salt and pepper and serve immediately.
>
>I was born and lived my pre-teen years in western Kentucky (the 1950s) where
>we ate two varietys of fried corn. One, which my mother still fixes today
>when the family gathers and is basically the same as the above recipe. This
>can be made anytime of the year from canned shoepeg corn.
>
>The other could only be made in summer because it was made using field corn
>(commonly known as dent corn) before it had fully matured and dried. The
>kernals were cut from the cob, the cob scraped for the starchy juice, then
>fried in bacon drippings with a bit of salt and pepper. We had this
>regularly while the ears were full-sized but the kernals still soft; the
>corn came from my grandparent's (both sides of the family) farms and was
>primarily grown as a cash crop or to feed the animals on the farm. The corn
>was always picked fresh the day it was cooked; I remember walking through
>the field with my dad, who would pull the husk back a bit and use a
>fingernail to test kernal for softness - the ones that past his test were
>pulled and put in a burlap sack that I carried for him. Eating this kind of
>corn, in this way, was not just an oddity of my family, it was common
>practice among the farm families of the area.
>--
>Change Cujo to Juno in email address.
I grew up in southcentral ky and it was common here as well. Didnt
grow it ourself, but still had families with farms so getting it fresh
was not a problem.

Patti

Prediction: Sandy will "SemiHo" the corn with the addition of a packet
or two of cheese powder. Blergh....

On Oct 4, 8:36 am, Nancy2 > wrote:
> On Oct 4, 4:30 am, (Ubiquitous) wrote:
>
>
>
> > From TV Guide's web site:
>
> > Saturday, October 6 at 10 am
>
> > Soul Food
> > Reggie Sutherland of "Next Food Network Star" stops by
> > to help prepare a soul-food spread. Included: corn-bread
> > stuffing; fried chicken; spicy Southern collards;
> > Southern-fried corn.
>
> > Seriously, I'm not sure what shocks me more, the inevitable cultual
> > insensitivity or the fact that someone else is going to sharing camera
> > time with SLop!
>
> > --
> > "Bunny's ability to take ingredients that I love and put them together
> > into something stomach wrenching is unparalleled." -- bookwirm
>
> Even in all my years in the "south," and my collection of cookbooks,
> I've never seen "southern fried corn." My experience must have been
> more limited than I thought.

You probably know it as "creamed corn."
>
> As to cultural insensitivity, they left out watermelon, didn't they?
> {sarcasm} How incredibly ignorant to create this episode.

JC A ction figure for SL.
>
> N.

--Bryan

wrote:
> Nancy2 > wrote:

>> Even in all my years in the "south," and my collection of cookbooks,
>> I've never seen "southern fried corn." My experience must have been
>> more limited than I thought.
>
>I'd never heard of it either, but there are lots of recipes for it
>online. Sounds awful:
>
>4 bacon strips
>1 pound Frozen white shoe peg corn
>1/2 cup milk
>1/2 cup water
>1 tablespoon Butter or bacon drippings
>1 tablespoon All purpose flour
>salt and pepper, to taste
>
>Directions:
>
>First, cook the bacon strips in a frying pan until crisp. Set them aside
>to cool, reserving 1 tablespoon of the pan drippings. When they have
>cooled, your child can crumble the bacon strips into small pieces. In a
>saucepan, bring the corn, milk, and water to a boil over medium heat.
>Reduce the heat and simmer for 2 to 3 minutes. Meanwhile, heat the
>butter or pan drippings in the frying pan over medium heat. Stir in the
>flour, and when this begins to gently bubble, add the corn mixture. Stir
>in the bacon pieces. Cook the corn over medium heat, stirring
>frequently, for about 2 minutes or until the mixture is thick and the
>corn is tender. Season with salt and pepper and serve immediately.

That sounds more like creamed corn then deep-fried corn to me.

--
"Bunny's ability to take ingredients that I love and put them together
into something stomach wrenching is unparalleled." -- bookwirm

wrote:

>Prediction: Sandy will "SemiHo" the corn with the addition of a packet
>or two of cheese powder. Blergh....

That's a given.

What I want to see is SLop use it as a chocking hazard in one of her
mocktails ("Corn-tini"?).

--
"Bunny's ability to take ingredients that I love and put them together
into something stomach wrenching is unparalleled." -- bookwirm

wrote:
>On Oct 4, 8:36 am, Nancy2 > wrote:
>> On Oct 4, 4:30 am, (Ubiquitous) wrote:

>> > From TV Guide's web site:
>>
>> > Saturday, October 6 at 10 am
>>
>> > Soul Food
>> > Reggie Sutherland of "Next Food Network Star" stops by
>> > to help prepare a soul-food spread. Included: corn-bread
>> > stuffing; fried chicken; spicy Southern collards;
>> > Southern-fried corn.
>>
>> > Seriously, I'm not sure what shocks me more, the inevitable cultual
>> > insensitivity or the fact that someone else is going to sharing camera
>> > time with SLop!
>>
>> Even in all my years in the "south," and my collection of cookbooks,
>> I've never seen "southern fried corn." My experience must have been
>> more limited than I thought.
>
>You probably know it as "creamed corn."

It wasn't like any creamed corn I ever saw before!

--
"Bunny's ability to take ingredients that I love and put them together
into something stomach wrenching is unparalleled." -- bookwirm

In article >,
Ubiquitous > wrote:

> wrote:
> >On Oct 4, 8:36 am, Nancy2 > wrote:
> >> On Oct 4, 4:30 am, (Ubiquitous) wrote:
>
> >> > From TV Guide's web site:
> >>
> >> > Saturday, October 6 at 10 am
> >>
> >> > Soul Food
> >> > Reggie Sutherland of "Next Food Network Star" stops by
> >> > to help prepare a soul-food spread. Included: corn-bread
> >> > stuffing; fried chicken; spicy Southern collards;
> >> > Southern-fried corn.
> >>
> >> > Seriously, I'm not sure what shocks me more, the inevitable cultual
> >> > insensitivity or the fact that someone else is going to sharing camera
> >> > time with SLop!
> >>
> >> Even in all my years in the "south," and my collection of cookbooks,
> >> I've never seen "southern fried corn." My experience must have been
> >> more limited than I thought.
> >
> >You probably know it as "creamed corn."
>
> It wasn't like any creamed corn I ever saw before!

She did pour some cream on it but not enough to matter.

It actually didn't look that bad.

--
"Mmmm, au jus. Not quite gravy, not quite blood . . ."

"Ubiquitous" > wrote in message
...
> From TV Guide's web site:
>
>
???????????????????????????????????????

On Oct 5, 12:06 pm, Ubiquitous > wrote:
> wrote:
> > Nancy2 > wrote:
> >> Even in all my years in the "south," and my collection of cookbooks,
> >> I've never seen "southern fried corn." My experience must have been
> >> more limited than I thought.
>
> >I'd never heard of it either, but there are lots of recipes for it
> >online. Sounds awful:
>
> >4 bacon strips
> >1 pound Frozen white shoe peg corn
> >1/2 cup milk
> >1/2 cup water
> >1 tablespoon Butter or bacon drippings
> >1 tablespoon All purpose flour
> >salt and pepper, to taste
>
> >Directions:
>
> >First, cook the bacon strips in a frying pan until crisp. Set them aside
> >to cool, reserving 1 tablespoon of the pan drippings. When they have
> >cooled, your child can crumble the bacon strips into small pieces. In a
> >saucepan, bring the corn, milk, and water to a boil over medium heat.
> >Reduce the heat and simmer for 2 to 3 minutes. Meanwhile, heat the
> >butter or pan drippings in the frying pan over medium heat. Stir in the
> >flour, and when this begins to gently bubble, add the corn mixture. Stir
> >in the bacon pieces. Cook the corn over medium heat, stirring
> >frequently, for about 2 minutes or until the mixture is thick and the
> >corn is tender. Season with salt and pepper and serve immediately.
>
> That sounds more like creamed corn then deep-fried corn to me.
>
> --
> "Bunny's ability to take ingredients that I love and put them together
> into something stomach wrenching is unparalleled." -- bookwirm- Hide quoted text -
>
> - Show quoted text -

Exactly. And adding bacon? We used to call that "Indian Corn," (no
thickening, no creaminess) - just whole corn kernels, diced red and
green pepper, and crumbled up fried bacon - delicious! I don't know
what the PC name for it would be.

N.

RHT wrote:

>
> "Ubiquitous" > wrote in message
> ...
> > From TV Guide's web site:
> >
> >
> ???????????????????????????????????????

Are you planning on having a lot of these posts with no content? You've
post two so far.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"RHT" > wrote:

> "Ubiquitous" > wrote in message
> ...
> > From TV Guide's web site:
> >
> >
> ???????????????????????????????????????

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

--
"Mmmm, au jus. Not quite gravy, not quite blood . . ."