In article >,
"jmcquown" > wrote:

> I don't try to explain it. I've always added just a *little* sugar to my
> cornbread batter. When I post that here I was yelled at because it's not
> SOUTHERN. Oh well!
>
> I ate cornbread in Boston and it was not only exceedingly sweet but also
> cake-like. Cornbread shouldn't be fluffy. Then (of course) there is the
> entire white vs. yellow cornmeal debate. LOL
>
> Jill

How about blue corn meal? <eg>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 6/14/2010 2:57 PM, Sqwertz wrote:
> On Mon, 14 Jun 2010 14:53:18 -0400, Kate Connally wrote:
>
>> Anyway, the reason I bring it up is that all my adult life I've
>> heard the song and dance about how true southern cornbread (and
>> hushpuppies, etc.) does not contain sugar. Southerners don't eat
>> it sweet.
>
> I always thought Southern cornbread *was* sweet. I don't eat it
> here in TX, but I'm pretty sure here it goes both ways, but as you
> travel Eastward it gets sweet.
>
> But what do I know - I'm from Pittsburgh, and getting ready to
> make ham barbecues, in fact. Already have the sauce simmering on
> very low. And 1.5lbs of chipped ham ready to take the plunge.

Mmmm. Do you mean "chipped ham" bbq. I haven't had that in a while.
I guess I could make it myself, but my aunt always used to make it for
Memorial Day, 4th of July, or Labor Day picnics/dinners. She didn't
make it this year because now her daughter who lives at home has decided
she doesn't like it! Hmmpf! Throw her out, I say!

I guess I'm going to have to make it myself. I always used the bbq
aauce recipe from the Good Housekeeping Cookbook.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 6/14/2010 3:22 PM, Wayne Boatwright wrote:
> On Mon 14 Jun 2010 11:53:18a, Kate Connally told us...
>
>> I was watching a recent episode of DDD and one of the featured
>> places was The Farmer's Shed Kitchen - a restaurant attached to
>> a farm market. All the stuff they make is made from stuff they
>> grow.
>>
>> Anyway, the reason I bring it up is that all my adult life I've
>> heard the song and dance about how true southern cornbread (and
>> hushpuppies, etc.) does not contain sugar. Southerners don't eat
>> it sweet. Well, the Farmer's Shed is in Lexington, SC a little
>> west of Columbia and not all too far from Georgia. You can't
>> get more Southern!
>
> Actually you can get more Southern. The lower portion of MS, AL, GA,
> most of LA, etc., are all farther south than SC.

Well, I didn't mean it in the strictly latitudinal way.
I meant it metaphorically.

> You should make and eat what you like. Nothing wrong in that.
> Calling it southern cornbread is what seems wrong.

Well, it sure ain't Northern cornbread. Or do y'all consider anything
further north than the Gulf coast to be northern. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
"cshenk" > wrote:

> "Melba's Jammin'" wrote
> > Goomba wrote:
>
> >> I like the kind of cornbread that has jalapenos, cheese and corn kernels
> >> added to the batter. It makes a good base for a bowl of chili.
>
> > Edumacate me, Goomba. You put the cornbread (crumbled?) into your chili
> > bowl and then pour chili on top of it?
>
> It's a sort of Tex-Mex treatment. May also be made with creamed corn (often
> canned now). That one isn't served in a bowl with milk, but with chili on
> top just as you see.

Creamed corn in cornbread is the gods. ;-d
Also goes really well in corn waffles!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 6/14/2010 3:31 PM, Ranée at Arabian Knits wrote:
> In >,
> Kate > wrote:
>
>> I like my cornbread sweet, but I always thought it was because
>> I was half Northern and raised in the North and didn't know no
>> better. ;-)
>
> We eat ours cakey, being Northerners, and are unapologetic about it.
> I have had "real" southern cornbread and I thought it was gritty,
> crumbly and dry. I didn't care for it. There is honey in the batter I
> make, and we eat it with savory foods, or spread it with honey butter
> and eat it sweet.

For most of my life I would not eat cornbread except with
butter and honey on it. Lots of honey! I would never eat it as an
accompaniment to a meal. The way my mother made it was fairly dry
and gritty, although I've had drier and grittier. Maybe she got that
from my dad who was from Alabama.

I have since had really good cornbread muffins that have more
flour in them and are cakier and a lot sweeter and I like them
with bbq ribs and collard greens, etc. I haven't come up with
a similar recipe yet myself. And unfortunately the place I used
to get them is gone now. Damn!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 6/14/2010 5:18 PM, Randy Johnson wrote:
> On 14-Jun-2010, Kate > wrote:
>
>> Anyway, the reason I bring it up is that all my adult life I've
>> heard the song and dance about how true southern cornbread (and
>> hushpuppies, etc.) does not contain sugar. Southerners don't eat
>> it sweet. Well, the Farmer's Shed is in Lexington, SC a little
>> west of Columbia and not all too far from Georgia. You can't
>> get more Southern!
>>
>> One of the things they are famous for is their cornbread - which
>> contains sugar and even has brown sugar sprinkled on top before it
>> is baked. All the locals eating there were raving about how it was
>> just like home. So how do you explain that, pray tell.
>
> SC and WV may appear to be in the south; but, they are not real southerners
> - just posers.

Okay, I can see how you could say that about WV as it's right next
door to Ohio and PA. But SC is south of NC and Virginia, fer
cryin' out loud. How can you say SC is not real southern? Sheesh!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Bob Terwilliger" > ha scritto nel messaggio
...
> Giusi replied to sf:
>
>>> That the dry, crumbly and gritty cornbread experience was mine too.>
>>> After I found a recipe that wasn't straight cornmeal, the texture>
>>> improved vastly. I also like the addition of a little sugar, but I
>>> don't want a lot of it. I prefer more savory cornbread with chili and>
>>> if I want it sweet, I'll eat it with honey.
>>
>> I use 100% cornmeal (polenta, actually) and don't get gritty. I don't
>> know how that happens unless it is too little fluid and fat? I use 1
>> spoonful of sugar to increase browning. If I leave it out it doesn't
>> taste much different, but it is less attractive.
>
> I think the problem was probably the cooking method. If you let cornmeal
> soak in the liquid for half an hour or so before adding whatever leavening
> you're going to use, the grittiness will be gone.

I don't do that, either. I just don't get gritties.

"cshenk" > ha scritto nel messaggio
...
> "Giusi" wrote
>
>> I use 100% cornmeal (polenta, actually) and don't get gritty. I don't
>> know how that happens unless it is too little fluid and fat? I use 1
>> spoonful of sugar to increase browning. If I leave it out it doesn't
>> taste much different, but it is less attractive.
>
> Actually polenta is related but not the same grind exactly. Here,
> cornmeal comes in many forms, some quite course and meant to be so for the
> texture. The cornbread I repeated in general (also called Skillet Bread if
> wondering) normally uses a course stone grind. Eggs are sometimes added
> to make it less crumbly but it's _supposed_ to be a bit crumbly.
>
> Your polenta is probably closer to what we call 'corn flour' which is a
> fine > grind. Corn-cake is made with that.


I can't tell the difference from the corn meal I used in the US. But up
north they use much coarser corn grind for polenta so that might be gritty.
Dunno.

On Jun 15, 8:40*am, Janet Baraclough >
wrote:

> > That the dry, crumbly and gritty cornbread experience was mine too.
>
> * *I made it *savoury (from a recipe here) ; not dry gritty or crumble
> at all, when fresh from the baking *pan. However, I found leftovers
> didn't keep even a day .
>
> * *Janet

My Mom loved leftover cornbread just crumbled up in a glass of
buttermilk. She said it was like candy.
This was no sugar cornbread baked in a cast iron skillet. It's been
my experience that no sugar cornbread
will not keep and cornbread with some sugar in it keeps much better.

On 6/15/2010 4:30 AM, Giusi wrote:
> > ha scritto nel messaggio
> ...
>> Sky wrote:
>>> Goomba wrote:
>>>> Au contraire! Properly made sweetea has no discernible sugar granules as
>>>> the sugar is added to the hot steeped tea so as to melt in to that much
>>>> loved syrupy sweet cold drink.
>>>
>>> That's the only way to make sweatea, isn't it?!!
>>>
>>> Sky
>>>
>> LOL, well, yeah.
>> Everytime I go to NYC or someplace up thataways, the restaurants only
>> serve unsweetened tea. In fact, some only serve iced tea in the summer,
>> can you believe that!? There is a common misconception that one can add
>> sugar to cold iced tea and turn it in to "sweetea" but you can not. It
>> just isn't nor will it ever be "sweetea".<sigh>
>
> And a very good thing that is.

Ditto!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 6/15/2010 7:21 AM, Andy wrote:
> John > wrote:
>
>> On Jun 14, 10:52 pm, "Virginia > wrote:
>>> "John > wrote in message
>>>
>>>
>>> ...
>>>
>>>> Speaking of Southern food?
>>>
>>>> Watch this one and get back to me!
>>>
>>>> http://www.cdc.gov/obesity/data/trends.html#State
>>>
>>>> You know how you're in a fine dining establishment when you're in
>>>> The South? The waitress asks you "And how would you like that
>>>> FRIED?"
>>>
>>>> :-(
>>>
>>>> John Kuthe...
>>>
>>> Nah, it's when the gum-poppin', beehive wearin' waitress comes over
>>> with
>> the
>>> Swee-Tea (tea syrup, so thick a spoon will stand in the sugar on the
>>> bott
>> om)
>>> and goes 'Ya wanna 'nother swaller, hon?'
>>> -g
>>
>> I saw 'em making that syrupy crap they call Sweetee once! They put
>> about 1/4 full of SUGAR in a pitcher to make the tea in! GROSS!
>>
>> I hate sweetee!! :-(
>>
>> John Kuthe...
>
>
> I like tea with lemon. Hot or ice tea.
>
> Sweet tea doesn't sound very thirst quenching to me.
>
> Andy

The only "sweet" tea I like are the flavored ones like Nestea
Raspberry iced tea or Snapple Peach tea. Hot tea is never sweet
and no lemon - blecch! And plain iced tea should be, well, plain -
no sugar and definitely no lemon. I abhor lemon in tea! I could
drink it with sugar in it if I had to but not the lemon!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Kate Connally > wrote:

> For most of my life I would not eat cornbread except with
> butter and honey on it. Lots of honey! I would never eat it as an
> accompaniment to a meal. The way my mother made it was fairly dry
> and gritty, although I've had drier and grittier. Maybe she got that
> from my dad who was from Alabama.
>
> I have since had really good cornbread muffins that have more
> flour in them and are cakier and a lot sweeter and I like them
> with bbq ribs and collard greens, etc. I haven't come up with
> a similar recipe yet myself. And unfortunately the place I used
> to get them is gone now. Damn!
>
> Kate

I wonder how cornbread would be if made with grits?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
>,
ImStillMags > wrote:

> On Jun 15, 8:40*am, Janet Baraclough >
> wrote:
>
> > > That the dry, crumbly and gritty cornbread experience was mine too.
> >
> > * *I made it *savoury (from a recipe here) ; not dry gritty or crumble
> > at all, when fresh from the baking *pan. However, I found leftovers
> > didn't keep even a day .
> >
> > * *Janet
>
> My Mom loved leftover cornbread just crumbled up in a glass of
> buttermilk. She said it was like candy.
> This was no sugar cornbread baked in a cast iron skillet. It's been
> my experience that no sugar cornbread
> will not keep and cornbread with some sugar in it keeps much better.

It does freeze well... I try to avoid sugar as much as possible.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Goomba" > wrote in message
...
> jmcquown wrote:
>
>> I ate cornbread in Boston and it was not only exceedingly sweet but also
>> cake-like. Cornbread shouldn't be fluffy. Then (of course) there is the
>> entire white vs. yellow cornmeal debate. LOL
>>
>> Jill
>
> I like the kind of cornbread that has jalapenos, cheese and corn kernels
> added to the batter. It makes a good base for a bowl of chili.



I like that, too. Unfortunately since being hospitalized for diverticulitis
I have to avoid whole corn kernels. (Such a shame because I love grilled
corn on the cob.) Jalapenos are fine if they've had the seeds removed
first.

Jill

On 6/15/2010 1:55 PM, l, not -l wrote:
> On 15-Jun-2010, > wrote:
>
>> I wonder how cornbread would be if made with grits?
>> --
>> Peace! Om
>
> I like it. That's the only way I make it; with "Bob's Red Mill Corn Grits
> (also known as Polenta)":
> http://www.bobsredmill.com/corn-grits_polenta.html
>
> It is the only thing that will make a cornbread close to that made by my
> grandmother. My grandparents owned a general store, "in the country", that
> sat on a fairly large parcel of land. They rented the fields to a nearby
> farmer who grew corn in them most of the time; after the mechanical
> harvesting, my grandmother would "glean corn", essentially, pick up the ears
> of corn the mechanical harvesters left in the fields. I'm sure she had
> other sources, but this is what I recall helping with.

That jarred my memory. When I was a kid living on a dairy farm, a local
church would organize "gleaning parties". The farmer would call and
tell what he was harvesting and when he was done in the fields, the
gleaners would come and gather up what was missed. It was distrubuted
to the poor and among the gleaners. Apples, tomatoes, corn....
whatever. Most of the local farm families planted "extra" and left
those areas to be harvested by the gleaners.

Leaving extra for the gleaners has it's roots in the Old Testament book
of Ruth.

George L

On Mon, 14 Jun 2010 22:13:19 -0700, Bob Terwilliger wrote:

> sf wrote:
>
>> I prefer more savory cornbread with chili and if I want it sweet, I'll eat
>> it with honey.
>
> To me, unsweetened cornbread seems to go better with Tex-Mex or Mexican food
> than it does with most Southern food. With a typical Southern meal, I don't
> think it makes a big difference whether the cornbread is sweetened or not
> (unless it's been sweetened beyond all reason, of course).
>
> I bet Paula Deen sweetens *her* cornbread -- or even uses those Jiffy mixes.
>
> Bob

eh, jiffy isn't the work of satan. it's easy for a non-baker like me, and
the result is decent.

i haven't tried doctoring it with jalapeños and whatnot.

your pal,
blaek

On Jun 15, 12:30*pm, George Leppla > wrote:
> On 6/15/2010 1:55 PM, l, not -l wrote:
>
>
>
>
>
> > On 15-Jun-2010, > *wrote:
>
> >> I wonder how cornbread would be if made with grits?
> >> --
> >> Peace! Om
>
> > I like it. *That's the only way I make it; with "Bob's Red Mill Corn Grits
> > (also known as Polenta)":
> >http://www.bobsredmill.com/corn-grits_polenta.html
>
> > It is the only thing that will make a cornbread close to that made by my
> > grandmother. *My grandparents owned a general store, "in the country", *that
> > sat on a fairly large parcel of land. *They rented the fields to a nearby
> > farmer who grew corn in them most of the time; after the mechanical
> > harvesting, my grandmother would "glean corn", essentially, pick up the ears
> > of corn the mechanical harvesters left in the fields. *I'm sure she had
> > other sources, but this is what I recall helping with.
>
> That jarred my memory. *When I was a kid living on a dairy farm, a local
> church would organize "gleaning parties". *The farmer would call and
> tell what he was harvesting and when he was done in the fields, the
> gleaners would come and gather up what was missed. *It was distrubuted
> to the poor and among the gleaners. *Apples, tomatoes, corn....
> whatever. *Most of the local farm families planted "extra" and left
> those areas to be harvested by the gleaners.
>
> Leaving extra for the gleaners has it's roots in the Old Testament book
> of Ruth.
>
> George L- Hide quoted text -
>
> - Show quoted text -

They still do that around here. It goes to the local food banks.

On Tue, 15 Jun 2010 00:13:25 -0400, Goomba wrote:

> Virginia Tadrzynski wrote:
>
>> Nah, it's when the gum-poppin', beehive wearin' waitress comes over with the
>> Swee-Tea (tea syrup, so thick a spoon will stand in the sugar on the bottom)
>> and goes 'Ya wanna 'nother swaller, hon?'
>> -g
>
> Au contraire! Properly made sweetea has no discernible sugar granules as
> the sugar is added to the hot steeped tea so as to melt in to that much
> loved syrupy sweet cold drink.

i like a fair amount of sugar in my iced tea, but i like to put it in
myself.

i know y'all aren't talking about commercially pre-sweetened tea, but to me
the stuff tastes weird.

your pal,
blake

"Bob Terwilliger" > wrote in message
...

> I bet Paula Deen sweetens *her* cornbread -- or even uses those Jiffy
> mixes.

Not that I've seen in her recipes. She does like self-rising cornmeal and
flour.



Brian

On Tue, 15 Jun 2010 08:57:45 -0500, Melba's Jammin'
> wrote:

>In article >,
> Goomba > wrote:
>
>> I like the kind of cornbread that has jalapenos, cheese and corn kernels
>> added to the batter. It makes a good base for a bowl of chili.
>
>Edumacate me, Goomba. You put the cornbread (crumbled?) into your chili
>bowl and then pour chili on top of it?

I've tried the chili cornbread combo a few times and I just don't get
it. I love cornbread but for chili I like oyster crackers or
saltines.

Lou

"Giusi" wrote
> "cshenk" ha scritto nel messaggio

>>> I use 100% cornmeal (polenta, actually) and don't get gritty. I don't

>> Actually polenta is related but not the same grind exactly. Here,
>> cornmeal comes in many forms, some quite course and meant to be so for
>> the

>> Your polenta is probably closer to what we call 'corn flour' which is a
>> fine > grind. Corn-cake is made with that.

> I can't tell the difference from the corn meal I used in the US. But up
> north they use much coarser corn grind for polenta so that might be
> gritty. Dunno.

I suspect it's the north of you stuff that may come closer to the course
grind of the south. They also have a finer ground version but it gets
called 'corn flour' (caution to UK/OZ folks, this isn't corn starch).

In article >,
"cshenk" > wrote:

> "Melba's Jammin'" wrote
> > Goomba wrote:
>
> >> I like the kind of cornbread that has jalapenos, cheese and corn kernels
> >> added to the batter. It makes a good base for a bowl of chili.
>
> > Edumacate me, Goomba. You put the cornbread (crumbled?) into your chili
> > bowl and then pour chili on top of it?
>
> It's a sort of Tex-Mex treatment. May also be made with creamed corn (often
> canned now). That one isn't served in a bowl with milk, but with chili on
> top just as you see.

"That's different."


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Tue, 15 Jun 2010 13:42:04 -0700, Ranee at Arabian Knits
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Tue, 15 Jun 2010 08:57:45 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > Goomba > wrote:
>> >
>> >> I like the kind of cornbread that has jalapenos, cheese and corn kernels
>> >> added to the batter. It makes a good base for a bowl of chili.
>> >
>> >Edumacate me, Goomba. You put the cornbread (crumbled?) into your chili
>> >bowl and then pour chili on top of it?
>>
>> I've tried the chili cornbread combo a few times and I just don't get
>> it. I love cornbread but for chili I like oyster crackers or
>> saltines.
>
> I like chili and cornbread and I like chili and saltines, but I
>prefer the cornbread. I make chili pie by cooking up really, really
>thin chili and topping with cornbread batter and baking, too.


The chili pie sounds like it would be good. Kinda like a tamale.

Lou

blake murphy wrote:

> i like a fair amount of sugar in my iced tea, but i like to put it in
> myself.
>
> i know y'all aren't talking about commercially pre-sweetened tea, but to me
> the stuff tastes weird.
>
> your pal,
> blake

Nooooooooooooo!! We are *not* talking about commercially pre-sweetened
tea. THAT stuff is for Yankees who know squat about good iced tea. LOL

George Leppla wrote:
>
> That jarred my memory. When I was a kid living on a dairy farm, a local
> church would organize "gleaning parties". The farmer would call and
> tell what he was harvesting and when he was done in the fields, the
> gleaners would come and gather up what was missed. It was distrubuted
> to the poor and among the gleaners. Apples, tomatoes, corn....
> whatever. Most of the local farm families planted "extra" and left
> those areas to be harvested by the gleaners.
>
> Leaving extra for the gleaners has it's roots in the Old Testament book
> of Ruth.

It's not just for the poor, either. Livestock can be used to glean the
fields. An additional long term benefit is selective breeding for a
uniform maturity date - The grain left behind are the seeds that matured
earlier or later than the others. Because the seed planted next year is
from the seeds that all matured together it gradually pushes evolution
to favor a grain harvest coming in all together.

Selective breeding techniques to drive evolution. No way the ancient
authors could have thought of it in those terms but they may have known
it in the simpler form "like parent, like child, for plants or animals".

So how southern is the food we're talking about? I've never heard of
anyone eating fried penguin. Being a predator it's likely to taste
nasty.

On Tue, 15 Jun 2010 13:42:04 -0700, Ranee at Arabian Knits
> wrote:

> I make chili pie by cooking up really, really
> thin chili and topping with cornbread batter and baking, too.

I like that idea. Will try it soon!

--
Forget the health food. I need all the preservatives I can get.

George wrote:

> When I was a kid living on a dairy farm, a local church would organize
> "gleaning parties". The farmer would call and tell what he was harvesting
> and when he was done in the fields, the gleaners would come and gather up
> what was missed.

When I belonged to a CSA, they'd have a "field gleaning day" in October,
where the members could come to the farm and gather whatever produce was
left.

Bob

Wayne wrote:

> I had only heard of iced coffee until many years ago when I was in
> NYC and saw it on a menu. Now it's the only coffee I drink. :-)

When I drink coffee, it's iced about 75% of the time. I don't sweeten hot
coffee but I do sweeten iced coffee (usually with a Torani syrup).
Conversely, I sweeten hot tea but I don't normally sweeten iced tea.
(Sometimes I'll sweeten iced tea Torani syrups too: peach, raspberry,
tamarind, and orange are my favorite flavors for that.)

Bob

In article >,
Sqwertz > wrote:

> On Tue, 15 Jun 2010 13:41:30 -0400, Kate Connally wrote:
>
> > On 6/14/2010 2:57 PM, Sqwertz wrote:
> >
> >> But what do I know - I'm from Pittsburgh, and getting ready to
> >> make ham barbecues, in fact. Already have the sauce simmering on
> >> very low. And 1.5lbs of chipped ham ready to take the plunge.
> >
> > Mmmm. Do you mean "chipped ham" bbq. I haven't had that in a while.
> > I guess I could make it myself, but my aunt always used to make it for
> > Memorial Day, 4th of July, or Labor Day picnics/dinners. She didn't
> > make it this year because now her daughter who lives at home has decided
> > she doesn't like it! Hmmpf! Throw her out, I say!
> >
> > I guess I'm going to have to make it myself. I always used the bbq
> > aauce recipe from the Good Housekeeping Cookbook.
>
> As promised, A Genuine Pittsburgh Ham Barbecue. AKA Chipped
> Chopped Ham Barbecue Sandwich. Sans Isaly's brand chipped ham (I
> had to use Hill Country Fare brand).
>
> This ham was still but way too thick. It's very hard to drill it
> into the deli folks how *thin* you want the ham. And the slicers
> aren't automated like they were at Isaly's deli's and Arby's. So
> asking for "chipped" ham means they need a *lot* of elbow grease
> to crank out 1.5lbs of chipped ham.
>
> Enough ado:
>
> http://i49.tinypic.com/35kjtjl.jpg
>
> -sw

So how did it taste? :-)
Nice detail on the pic.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
"l, not -l" > wrote:

> > I wonder how cornbread would be if made with grits?
> > --
> > Peace! Om
>
> I like it. That's the only way I make it; with "Bob's Red Mill Corn Grits
> (also known as Polenta)":
> http://www.bobsredmill.com/corn-grits_polenta.html

Thanks for that, and the recipe!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 6/15/2010 1:48 PM, Omelet wrote:
> In article<p8mdnZfpMZfmDorRnZ2dnUVZ_sydnZ2d@giganews. com>,
> > wrote:
>
>> "Melba's Jammin'" wrote
>>> Goomba wrote:
>>
>>>> I like the kind of cornbread that has jalapenos, cheese and corn kernels
>>>> added to the batter. It makes a good base for a bowl of chili.
>>
>>> Edumacate me, Goomba. You put the cornbread (crumbled?) into your chili
>>> bowl and then pour chili on top of it?
>>
>> It's a sort of Tex-Mex treatment. May also be made with creamed corn (often
>> canned now). That one isn't served in a bowl with milk, but with chili on
>> top just as you see.
>
> Creamed corn in cornbread is the gods. ;-d
> Also goes really well in corn waffles!

I have a sort of spoonbread-like recipe that has creamed
corn in it. Yum!

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 6/15/2010 2:24 PM, Omelet wrote:
> In >,
> Kate > wrote:
>
>> For most of my life I would not eat cornbread except with
>> butter and honey on it. Lots of honey! I would never eat it as an
>> accompaniment to a meal. The way my mother made it was fairly dry
>> and gritty, although I've had drier and grittier. Maybe she got that
>> from my dad who was from Alabama.
>>
>> I have since had really good cornbread muffins that have more
>> flour in them and are cakier and a lot sweeter and I like them
>> with bbq ribs and collard greens, etc. I haven't come up with
>> a similar recipe yet myself. And unfortunately the place I used
>> to get them is gone now. Damn!
>>
>> Kate
>
> I wonder how cornbread would be if made with grits?

Maybe . . . gritty? ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 6/15/2010 2:34 PM, Sqwertz wrote:
> On Tue, 15 Jun 2010 13:41:30 -0400, Kate Connally wrote:
>
>> On 6/14/2010 2:57 PM, Sqwertz wrote:
>>
>>> But what do I know - I'm from Pittsburgh, and getting ready to
>>> make ham barbecues, in fact. Already have the sauce simmering on
>>> very low. And 1.5lbs of chipped ham ready to take the plunge.
>>
>> Mmmm. Do you mean "chipped ham" bbq. I haven't had that in a while.
>> I guess I could make it myself, but my aunt always used to make it for
>> Memorial Day, 4th of July, or Labor Day picnics/dinners. She didn't
>> make it this year because now her daughter who lives at home has decided
>> she doesn't like it! Hmmpf! Throw her out, I say!
>>
>> I guess I'm going to have to make it myself. I always used the bbq
>> aauce recipe from the Good Housekeeping Cookbook.
>
> As promised, A Genuine Pittsburgh Ham Barbecue. AKA Chipped
> Chopped Ham Barbecue Sandwich. Sans Isaly's brand chipped ham (I
> had to use Hill Country Fare brand).

Funny - although I grew up in Pittsburgh and ate chipped ham
bbq all my life I never heard the phrase "chipped chopped" ham
until Rick Sebak came out with those shows about Pittsburgh.
Maybe it was the area in which I grew up and mostly lived - McKees
Rocks, Kennedy Twp. But I lived with my aunt in Plum Boro
for quite a few years and I never heard it out there either.
I also lived in Mt. Pleasant, Scottsdale area in high school
but don't remember if people there even ate chipped ham bbq.
Anyway, it was just chipped ham to us. And I don't remember
it having to be from Isaly's, although they, of course, were
famous for it. But you could get just a good from other
places. We did go to Isaly's for the skyscraper ice cream
cones but I think my grandma got her meat from an independent
butcher shop down the block from Isaly's in West Park. I'm sure
we got the chipped ham there. In later years I would get it
in the supermarket. I never had a problem getting it thin
enough.

> This ham was still but way too thick. It's very hard to drill it
> into the deli folks how *thin* you want the ham. And the slicers
> aren't automated like they were at Isaly's deli's and Arby's. So
> asking for "chipped" ham means they need a *lot* of elbow grease
> to crank out 1.5lbs of chipped ham.

Oh yeah, that's for sure hard work!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 6/15/2010 2:34 PM, Sqwertz wrote:
> On Tue, 15 Jun 2010 13:41:30 -0400, Kate Connally wrote:
>
>> On 6/14/2010 2:57 PM, Sqwertz wrote:
>>
>>> But what do I know - I'm from Pittsburgh, and getting ready to
>>> make ham barbecues, in fact. Already have the sauce simmering on
>>> very low. And 1.5lbs of chipped ham ready to take the plunge.
>>
>> Mmmm. Do you mean "chipped ham" bbq. I haven't had that in a while.
>> I guess I could make it myself, but my aunt always used to make it for
>> Memorial Day, 4th of July, or Labor Day picnics/dinners. She didn't
>> make it this year because now her daughter who lives at home has decided
>> she doesn't like it! Hmmpf! Throw her out, I say!
>>
>> I guess I'm going to have to make it myself. I always used the bbq
>> aauce recipe from the Good Housekeeping Cookbook.
>
> As promised, A Genuine Pittsburgh Ham Barbecue. AKA Chipped
> Chopped Ham Barbecue Sandwich. Sans Isaly's brand chipped ham (I
> had to use Hill Country Fare brand).
>
> This ham was still but way too thick. It's very hard to drill it
> into the deli folks how *thin* you want the ham. And the slicers
> aren't automated like they were at Isaly's deli's and Arby's. So
> asking for "chipped" ham means they need a *lot* of elbow grease
> to crank out 1.5lbs of chipped ham.
>
> Enough ado:
>
> http://i49.tinypic.com/35kjtjl.jpg

Damn! That picture made me hungry!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 6/15/2010 4:42 PM, Ranee at Arabian Knits wrote:
> In >,
> Lou > wrote:
>
>> On Tue, 15 Jun 2010 08:57:45 -0500, Melba's Jammin'
>> > wrote:
>>
>>> In >,
>>> > wrote:
>>>
>>>> I like the kind of cornbread that has jalapenos, cheese and corn kernels
>>>> added to the batter. It makes a good base for a bowl of chili.
>>>
>>> Edumacate me, Goomba. You put the cornbread (crumbled?) into your chili
>>> bowl and then pour chili on top of it?
>>
>> I've tried the chili cornbread combo a few times and I just don't get
>> it. I love cornbread but for chili I like oyster crackers or
>> saltines.
>
> I like chili and cornbread and I like chili and saltines, but I
> prefer the cornbread. I make chili pie by cooking up really, really
> thin chili and topping with cornbread batter and baking, too.

I definitely don't want crackers of any sort with chili or soup.
I usually eat good bread with chili, but I think the cornbread
thing sounds yummy. I'll have to try that soon.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 16 Jun 2010 01:14:08 GMT, Wayne Boatwright wrote:

> On Tue 15 Jun 2010 04:17:12a, Pete C. told us...
>
>>
>> Most northerners didn't even know what the heck sweet tea was
>> until ~5 or 6 years ago, and the same applied to southerners not
>> having a clue what iced coffee was.
>>
>
> I had only heard of iced coffee until many years ago when I was in
> NYC and saw it on a menu. Now it's the only coffee I drink. :-)

have you had thai or vietnamese iced coffee? made/served with condensed
milk. very tasty.

your pal,
blake

On Wed, 16 Jun 2010 13:19:56 -0400, Kate Connally
> wrote:

> I definitely don't want crackers of any sort with chili or soup.
> I usually eat good bread with chili, but I think the cornbread
> thing sounds yummy. I'll have to try that soon.

I never eat regular bread with chili. I love saltines with it,
cornbread too - but I don't have to make saltines before I eat them so
they're more convenient.

--
Forget the health food. I need all the preservatives I can get.

On Wed, 16 Jun 2010 12:55:37 -0400, Kate Connally
> wrote:

> I have a sort of spoonbread-like recipe that has creamed
> corn in it. Yum!

No recipe?

--
Forget the health food. I need all the preservatives I can get.

On Wed, 16 Jun 2010 15:04:36 -0400, blake murphy
> wrote:

> have you had thai or vietnamese iced coffee? made/served with condensed
> milk. very tasty

I love Thai iced tea! It really hits the spot.

--
Forget the health food. I need all the preservatives I can get.

On 6/16/2010 2:04 PM, blake murphy wrote:
> have you had thai or vietnamese iced coffee? made/served with condensed
> milk. very tasty.
>
> your pal,
> blake
>

The first time I tried that, I was with my Vietnamese friend. When the
waitress delivered the coffee, it was just beginning to drip and the
condensed milk was in the bottom of the glass. I asked her why they
used condensed milk. She just shrugged and said that is just how they
always drink it. She believes it came from the French.

http://www.brewed-coffee.com/wp-cont...ffeecooker.jpg

Becca