In article >,
Kate Connally > wrote:

> 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

Sounds tasty. Ever tried creamed corn nuggets? I've never tried making
them but they are available commercially. Creamed corn (probably mixed
with corn meal) rolled into balls and deep fried. They were offered in
the cafeteria where I used to work now and then. Likely made by Cysco.
--
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 Jun 17, 5:20*am, Andy > wrote:
> At the farm (in summer) growing up, there was corn and corn fritters
> (deep fried) at dinner, daily.
>
> There was a scheduled dinner time, so we all sat down together all at
> once. There was no typical restaurant service.
>
> At anytime, anyone could declare a corn eating contest! Great fun!!! The
> kitchen would serve plates of corn on the cob to all contestants. This
> mostly put a halt to the rest of us eating, to watch.
>
> Aside from the time limit, neatness of finished cobs were also judged!
>
> My uncle left the neatest cobs I ever saw!!!
>
I'm sure that the folks who visited your outhouse were impressed.
>
> Best,
>
> Andy

--Bryan

On Jun 17, 12:37*am, Omelet > wrote:
> In article >,
> *Kate Connally > wrote:
>
>
>
>
>
> > On 6/15/2010 1:48 PM, Omelet wrote:
> > > In article<p8mdnZfpMZfmDorRnZ2dnUVZ_sydn...@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
>
> Sounds tasty. Ever tried creamed corn nuggets? *I've never tried making
> them but they are available commercially. Creamed corn (probably mixed
> with corn meal) rolled into balls and deep fried. *They were offered in
> the cafeteria where I used to work now and then. Likely made by Cysco.

I think you mean Sysco.
> --
> Peace! Om
>
--Bryan

On Jun 17, 7:44*am, Andy > wrote:
> Food Snob > wrote:
> > I'm sure that the folks who visited your outhouse were impressed.
>
> > --Bryan
>
> You're just jealous! We all know. Ain't no big secret.

When we have a major camping trip, I always go early, both to secure
the campsite for our party, and to get things ready. I addition to
building a nice fire, setting up tables, etc., I also construct a
latrine system. I make a path back to a clearing in the forest and
dig a bunch of cat holes ahead of time.

We hand a large ziplock bag with TP from a tree that's on the way in.
Very occasionally, someone will come along (i.e. a niece of nephew's
new significant other) who has never been on one of our camping
trips. We always show them the fancy "latrine system." I thought it
would be funny to make one little change, that being having a bag of
dries corn cobs instead of the TP. After walking with them back to
the campsite, you them reveal to the person that the corn cob thing
was just a joke.

It is nice when someone has to go #2, especially at night, to have pre-
dug holes. This year I also brought a few of those solar, LED path
lights to make the latrine easier to find after dark.
>
> Andy

--Bryan

On Jun 17, 8:48*am, Andy > wrote:
>
>
> If you were
> capable of
> following
> some of my
> trails, you'd
> be dead 10x
> over, given
> the chance!
>
I don't follow slug trails.

> Andy

--Bryan

On 6/17/2010 8:53 AM, Andy wrote:
>> Bryan,
>>
>> You and your
>> backyard
>> scout camping
>> trips?
>>
>> If you were
>> capable of
>> following
>> some of my
>> trails, you'd
>> be dead 10x
>> over, given
>> the chance!
>>
>> Andy
> WHOA!!!
>
> I zoomed my newsreader text, but I didn't think the line breaks would
> stick like that.
>
> OOPS!
>
> Andy
>

It was good exercise for the eyeballs. ;-)

Becca


ObFood: The next time I visit my Mom, I'm picking a few of her pears. :-P

Pear Cake**

3 1/2 cups grated pears
2 cups sugar
1 cup chopped pecans or walnuts
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan.

Combine grated pears with sugar and nuts. Let stand about one hour. Stir
often as the mixture makes its own juice. Sift together flour, soda,
cinnamon and salt. Add to pear mixture.

Beat eggs well; add to pear mixture Add oil and vanilla; stir until
combined.

Spoon batter into prepared pan. Bake one hour or until cake tests done.
Cool 15-20 minutes, then remove from pan.

Note: To make a glaze, mix 1 cup of powdered sugar with a few
tablespoons of milk.

On Wed, 16 Jun 2010 18:11:23 -0700, Ranée at Arabian Knits
> wrote:

> I find that form of coffee to be way, way, way too sweet. I can't
> believe that people who would drink their tea with no sugar and think
> that sweettea is too syrupy can even take a sip of Vietnamese iced
> coffee. And I like my tea pretty sweet, too.

The paradox of coffee and tea drinking turns out that most people who
like one sweet don't like the other one sweet. For instance: I drink
my tea black, but take cream and sugar in my coffee.

Thai/Vietnamese tea is so different from regular black tea that the
only similarity to me is the word "tea". Thai/Vietnamese coffee isn't
popular here so the only time I've tasted it is when I bought a bag of
Thai/Vietnamese coffee and brewed it myself. Of course I didn't
prepare it well because I'd never tasted it (didn't even know what it
should look like), so I withhold judgment until I have the real thing
in a restaurant.

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

On Wed, 16 Jun 2010 17:25:44 -0500, Becca wrote:

> 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

you must go to classier places than me. the only way i've had was all in a
glass, with the condensed milk kinda floating on top.

your pal,
blake

On Thu, 17 Jun 2010 09:29:29 -0700, sf wrote:

> On Wed, 16 Jun 2010 18:11:23 -0700, Ranée at Arabian Knits
> > wrote:
>
>> I find that form of coffee to be way, way, way too sweet. I can't
>> believe that people who would drink their tea with no sugar and think
>> that sweettea is too syrupy can even take a sip of Vietnamese iced
>> coffee. And I like my tea pretty sweet, too.
>
> The paradox of coffee and tea drinking turns out that most people who
> like one sweet don't like the other one sweet. For instance: I drink
> my tea black, but take cream and sugar in my coffee.

i'm a sissy. i take sugar in both. (been some time since i hat hot tea,
though.)

your pal,
blake

On Jun 17, 12:37*am, Omelet > wrote:
> In article >,
> *Kate Connally > wrote:
>
>
>
>
>
> > On 6/15/2010 1:48 PM, Omelet wrote:
> > > In article<p8mdnZfpMZfmDorRnZ2dnUVZ_sydn...@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
>
> Sounds tasty. Ever tried creamed corn nuggets? *I've never tried making
> them but they are available commercially. Creamed corn (probably mixed
> with corn meal) rolled into balls and deep fried. *They were offered in
> the cafeteria where I used to work now and then. Likely made by Cysco.
> --
> 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- Hide quoted text -
>
> - Show quoted text -

Corn fritters.

N.

In article
>,
Food Snob® > wrote:

> >
> > Sounds tasty. Ever tried creamed corn nuggets? *I've never tried making
> > them but they are available commercially. Creamed corn (probably mixed
> > with corn meal) rolled into balls and deep fried. *They were offered in
> > the cafeteria where I used to work now and then. Likely made by Cysco.
>
> I think you mean Sysco.
> > --
> > Peace! Om
> >
> --Bryan

Yes, sorry!
--
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
>,
Nancy2 > wrote:

> Corn fritters.
>
> N.

I may have to look up a recipe just for grins...
--
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

blake wrote:

>>> have you had thai or vietnamese iced coffee? made/served with condensed
>>> milk. very tasty.
>>
>> 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
>>
> you must go to classier places than me. the only way i've had was all in
> a glass, with the condensed milk kinda floating on top.

Different product. You're talking about Thai iced tea, which is made by
floating half-and-half on top of heavily sweetened spiced tea. The tea goes
in first, and the sugar is in the tea.

The Vietnamese iced coffee is made by pouring sweetened condensed milk into
a glass with ice, then allowing coffee to drip into it. The milk goes in
first, and the sugar is in the milk. Condensed milk is far too dense to
float on top.

Bob

On 6/14/2010 7:15 PM, sf wrote:
> On Mon, 14 Jun 2010 15:30:25 -0700 (PDT), itsjoannotjoann
> > wrote:
>
>> On Jun 14, 2:31 pm, Ran e at Arabian >
>> wrote:
>>>
>>>
>>> I have had "real" southern cornbread and I thought it was gritty,
>>> crumbly and dry. I didn't care for it.
>>>
>>>
>> If your sampling of southern cornbread was gritty, crumbly, and dry
>> then the maker does not know how to make cornbread. It was overcooked
>> and not enough fat in it when it was put in the oven. That being said
>> I do put a tablespoon of sugar in my cornmeal batter.
>
> 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.

Cornmeal, buttermilk, baking soda, a little salt, works fine if you have
good cornmeal. Preheat the pan, melt some butter in it. If it turns
out too tart try a little more baking soda. Or you can make it with
baking powder instead which leaves most of the flavor of the buttermilk.

But don't try to make a loaf out of it--you want a batter, not a
dough--if you're trying to make a dough out of it that's probably your
problem.

On Jun 18, 5:18*am, Omelet > wrote:
> In article
> >,
>
> *Nancy2 > wrote:
> > Corn fritters.
>
> > N.
>
> I may have to look up a recipe just for grins...
> --
> 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

They are super popular at my house ;-) The grandkids love them.

N.

On Fri, 18 Jun 2010 09:50:36 -0400, "J. Clarke"
> wrote:

> Cornmeal, buttermilk, baking soda, a little salt, works fine if you have
> good cornmeal.

<laugh> Honestly, I wouldn't know good cornmeal from bad. AFAIC, if
there are no bugs - it's good cornmeal.


> Preheat the pan, melt some butter in it. If it turns
> out too tart try a little more baking soda. Or you can make it with
> baking powder instead which leaves most of the flavor of the buttermilk.
>
> But don't try to make a loaf out of it--you want a batter, not a
> dough--if you're trying to make a dough out of it that's probably your
> problem.

Isn't cornbread considered a quick bread? Quick bread pours, I don't
knead it. Thanks!


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

On Fri, 18 Jun 2010 03:22:03 -0700, Bob Terwilliger wrote:

> blake wrote:
>
>>>> have you had thai or vietnamese iced coffee? made/served with condensed
>>>> milk. very tasty.
>>>
>>> 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
>>>
>> you must go to classier places than me. the only way i've had was all in
>> a glass, with the condensed milk kinda floating on top.
>
> Different product. You're talking about Thai iced tea, which is made by
> floating half-and-half on top of heavily sweetened spiced tea. The tea goes
> in first, and the sugar is in the tea.
>
> The Vietnamese iced coffee is made by pouring sweetened condensed milk into
> a glass with ice, then allowing coffee to drip into it. The milk goes in
> first, and the sugar is in the milk. Condensed milk is far too dense to
> float on top.
>
> Bob

i was afraid i might have gotten it backward. in any case, it came in a
glass, no machinery, with milk and coffee unmixed.

your pal,
blake

On Fri, 18 Jun 2010 13:13:35 -0400, blake murphy
> wrote:

> i was afraid i might have gotten it backward. in any case, it came in a
> glass, no machinery, with milk and coffee unmixed.

They float the condensed milk over the ice cubes, blake. When I make
it at home the condensed milk sinks immediately, so maybe the
restaurant thing of filling the glass completely with ice is the
trick.

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

>> I find that form of coffee to be way, way, way too sweet. I can't
>> believe that people who would drink their tea with no sugar and think
>> that sweettea is too syrupy can even take a sip of Vietnamese iced
>> coffee. And I like my tea pretty sweet, too.
>>

Ranée, I did not see your message until now. We ordered Vietnamese coffee and I was surprised to see condensed milk in the bottom of the glass. I had never ordered it before so it came as a surprise to me. It wasn't a lot of condensed milk, so it was not very sweet. I did not care for it, because it was too strong and bitter. I later learned, I could have ordered American coffee instead of Vietnamese coffee.

Becca

Becca wrote:
>
>>> I find that form of coffee to be way, way, way too sweet. I can't
>>> believe that people who would drink their tea with no sugar and think
>>> that sweettea is too syrupy can even take a sip of Vietnamese iced
>>> coffee. And I like my tea pretty sweet, too.
>>>
>>
>
> Ranée, I did not see your message until now. We ordered Vietnamese
> coffee and I was surprised to see condensed milk in the bottom of the
> glass. I had never ordered it before so it came as a surprise to me.
> It wasn't a lot of condensed milk, so it was not very sweet. I did not
> care for it, because it was too strong and bitter. I later learned, I
> could have ordered American coffee instead of Vietnamese coffee.
>
> Becca
>
>

Good coffee or tea, well brewed and fresh is very tasty to me on its own.

I don't drink tea on a regular basis so i don't know if a pot of tea
goes bitter the same way a pot of coffee can if kept to long and either
reheated or kept on a low heat.

At which point a bit of milk and sugar will alleviate the need to throw
away an undrinkably bitter fluid. And of course a teaspoon of chocolate
in a cup of reheated coffee.....
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Jun 18, 4:10*pm, JL > wrote:
> Becca wrote:
>
> >>> * * I find that form of coffee to be way, way, way too sweet. *I can't
> >>> believe that people who would drink their tea with no sugar and think
> >>> that sweettea is too syrupy can even take a sip of Vietnamese iced
> >>> coffee. *And I like my tea pretty sweet, too.
>
> > Ran e, I did not see your message until now. We ordered Vietnamese
> > coffee and I was surprised to see condensed milk in the bottom of the
> > glass. *I had never ordered it before so it came as a surprise to me. *
> > It wasn't a lot of condensed milk, so it was not very sweet. I did not
> > care for it, because it was too strong and bitter. I later learned, I
> > could have ordered American coffee instead of Vietnamese coffee.
>
> > Becca
>
> Good coffee or tea, well brewed and fresh is very tasty to me on its own.
>
> I don't drink tea on a regular basis so i don't know if a pot of tea
> goes bitter the same way a pot of coffee can if kept to long and either
> reheated or kept on a low heat.

I turn off the heating element immediately after brewing. The coffee
cools off, and is reheated in the microwave. It never gets bitter or
nasty. If you refrigerate it, you can keep it for several days, then
just microwave it. Never heat it up on a burner, at least not w/o a
double boiler.
Those vacuum thermos thingies keep coffee nice for a long time too,
and if you like it extra hot, a short microwave will do, just make
sure not to bring it to a boil.
>
> At which point a bit of milk and sugar will alleviate the need to throw
> away an undrinkably bitter fluid. *And of course a teaspoon of chocolate
> in a cup of reheated coffee.....

When coffee goes bad, no amount of adjuncts will make it decent
again. Milk/cream and a tiny bit of sugar or Splenda is nice anyway.
I love cafe au lait.
> --
>
> Mr. Joseph Paul Littleshoes Esq.
>
--Bryan

On 6/18/2010 4:10 PM, JL wrote:
>> Ranée, I did not see your message until now. We ordered Vietnamese
>> coffee and I was surprised to see condensed milk in the bottom of the
>> glass. I had never ordered it before so it came as a surprise to
>> me. It wasn't a lot of condensed milk, so it was not very sweet. I
>> did not care for it, because it was too strong and bitter. I later
>> learned, I could have ordered American coffee instead of Vietnamese
>> coffee.
>>
>> Becca
>
> Good coffee or tea, well brewed and fresh is very tasty to me on its own.
>
> I don't drink tea on a regular basis so i don't know if a pot of tea
> goes bitter the same way a pot of coffee can if kept to long and
> either reheated or kept on a low heat.
>
> At which point a bit of milk and sugar will alleviate the need to
> throw away an undrinkably bitter fluid. And of course a teaspoon of
> chocolate in a cup of reheated coffee.....

The Vietnamese use a dark French roast with chicory, and they make it
very strong. It's just not my thing. I like coffee, but I don't like it
that strong.

About once a month I will have chocolate in my coffee, right now I am
using the Torani sugar free syrups.

Becca

On Jun 18, 6:23*pm, Becca > wrote:
> On 6/18/2010 4:10 PM, JL wrote:
>
>
>
>
>
> >> Ran e, I did not see your message until now. We ordered Vietnamese
> >> coffee and I was surprised to see condensed milk in the bottom of the
> >> glass. *I had never ordered it before so it came as a surprise to
> >> me. *It wasn't a lot of condensed milk, so it was not very sweet. I
> >> did not care for it, because it was too strong and bitter. I later
> >> learned, I could have ordered American coffee instead of Vietnamese
> >> coffee.
>
> >> Becca
>
> > Good coffee or tea, well brewed and fresh is very tasty to me on its own.

On Fri, 18 Jun 2010 14:10:29 -0700, JL > wrote:

> I don't drink tea on a regular basis so i don't know if a pot of tea
> goes bitter the same way a pot of coffee can if kept to long and either
> reheated or kept on a low heat.

It does. I personally do not like old tea, so I start with freshly
brewed tea when I make ice tea.

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

In article
>,
Nancy2 > wrote:

> On Jun 18, 5:18*am, Omelet > wrote:
> > In article
> > >,
> >
> > *Nancy2 > wrote:
> > > Corn fritters.
> >
> > > N.
> >
> > I may have to look up a recipe just for grins...
>
> They are super popular at my house ;-) The grandkids love them.
>
> N.

I can imagine. <g>
As awesome as mom's creamed corn waffles were...

I did google a few recipes.
I also own a deep fryer and know how to use it!
--
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 Fri, 18 Jun 2010 14:18:26 -0700 (PDT), Food Snob®
> wrote:

>I turn off the heating element immediately after brewing. The coffee
>cools off, and is reheated in the microwave. It never gets bitter or
>nasty. If you refrigerate it, you can keep it for several days, then
>just microwave it. Never heat it up on a burner, at least not w/o a
>double boiler.

Weeelllll... I agree that turning off the heating element keeps the
coffee from getting nasty. But it just isn't up there with the first
fresh-brewed cup. A lot of the volatile components evaporate or
decompose or whatever. That's why I finally got an Aeropress. Single
cup maker, no expensive pods, every cup tastes as good as the first.

>When coffee goes bad, no amount of adjuncts will make it decent
>again. Milk/cream and a tiny bit of sugar or Splenda is nice anyway.
>I love cafe au lait.

Though there's no accounting for taste... I have a colleague who seems
to love the dregs of the pot, after a third of a pot has been sitting
on the heater for an hour or so. Ugh.
--
Best -- Terry

On 6/18/2010 1:01 PM, sf wrote:
> On Fri, 18 Jun 2010 09:50:36 -0400, "J. Clarke"
> > wrote:
>
>> Cornmeal, buttermilk, baking soda, a little salt, works fine if you have
>> good cornmeal.
>
> <laugh> Honestly, I wouldn't know good cornmeal from bad. AFAIC, if
> there are no bugs - it's good cornmeal.
>
>
>> Preheat the pan, melt some butter in it. If it turns
>> out too tart try a little more baking soda. Or you can make it with
>> baking powder instead which leaves most of the flavor of the buttermilk.
>>
>> But don't try to make a loaf out of it--you want a batter, not a
>> dough--if you're trying to make a dough out of it that's probably your
>> problem.
>
> Isn't cornbread considered a quick bread? Quick bread pours, I don't
> knead it. Thanks!

Yep.

I dunno any reliable guideline for distinguishing between good and bad
cornmeal except try it and if you don't like it try another brand.
There's more range of flavor there than you might imagine.

I will add that while a cast iron pan is traditional, practice in
something nonreactive first--the cast iron does alter the flavor, and
how much and in what way depends on what else you've cooked in it, so it
adds a difficult-to-control variable--if what you're making is
consistently unpleasant it might be the pan.

Traditionally Southern corn bread is made with white cornmeal, but
there's nothing magic about it if you like something else better.
Martha White's non-self-rising is OK (the self-rising has flour in it
for some reason) but a 2 pound bag doesn't last very long. Hodgson
Mill, which is available here in 5 pound bags, has an off taste to me--I
finally broke down and started sugaring it. Dixie Lily used to be the
old standby but they went under and I don't know if the new company is
making the same product--they don't sell it here in Yankee land anyway
(at least not that I've found). Many years ago I got some amazingly
sweet blue cornmeal from King Arthur Flour but they don't have it anymore.

Also, try both the bottled kind of buttermilk and the Saco
powdered--they give different flavors to the result--the bottled kind is
more tart than the powdered--whether that's goodness or not is a matter
of taste.

On 6/22/2010 10:19 AM, Terry wrote:
> On Fri, 18 Jun 2010 14:18:26 -0700 (PDT), Food Snob®
> > wrote:
>
>> I turn off the heating element immediately after brewing. The coffee
>> cools off, and is reheated in the microwave. It never gets bitter or
>> nasty. If you refrigerate it, you can keep it for several days, then
>> just microwave it. Never heat it up on a burner, at least not w/o a
>> double boiler.
>
> Weeelllll... I agree that turning off the heating element keeps the
> coffee from getting nasty. But it just isn't up there with the first
> fresh-brewed cup. A lot of the volatile components evaporate or
> decompose or whatever. That's why I finally got an Aeropress. Single
> cup maker, no expensive pods, every cup tastes as good as the first.
>
>> When coffee goes bad, no amount of adjuncts will make it decent
>> again. Milk/cream and a tiny bit of sugar or Splenda is nice anyway.
>> I love cafe au lait.
>
> Though there's no accounting for taste... I have a colleague who seems
> to love the dregs of the pot, after a third of a pot has been sitting
> on the heater for an hour or so. Ugh.

Was he in the Navy?

....
>> On Fri, 18 Jun 2010 14:18:26 -0700 (PDT), Food Snob®
>> > wrote:
>>
>>> I turn off the heating element immediately after brewing. The coffee
>>> cools off, and is reheated in the microwave. It never gets bitter or
>>> nasty. If you refrigerate it, you can keep it for several days, then
>>> just microwave it. Never heat it up on a burner, at least not w/o a
>>> double boiler.

It hurts to agree with you, Bryan, but that's what I do with my coffee. I
drink the first cup from the four-cup pot immediately, and fridge the rest
for the next few days. I microwave half coffee and half whole milk with
sugar or sweetener to make a quite acceptable cafe au lait. Others have
sneered at my system, so it's nice to have a Certified Food Snob approve!

Felice

Terry wrote:
> Food Snob® > wrote:
>
>>I turn off the heating element immediately after brewing. The coffee
>>cools off, and is reheated in the microwave. It never gets bitter or
>>nasty. If you refrigerate it, you can keep it for several days, then
>>just microwave it. Never heat it up on a burner, at least not w/o a
>>double boiler.

To me the hotter the coffee is brewed the better it tastes. It's why I
like espresso drinks. To me the temperature that I actually drink the
coffee at does not much effect the taste as long as there is no pain.
It's why I tend to heat refridgerated coffee or add ice to very hot
coffee.

> Weeelllll... I agree that turning off the heating element keeps the
> coffee from getting nasty. But it just isn't up there with the first
> fresh-brewed cup. A lot of the volatile components evaporate or
> decompose or whatever. That's why I finally got an Aeropress. Single
> cup maker, no expensive pods, every cup tastes as good as the first.
>
>>When coffee goes bad, no amount of adjuncts will make it decent
>>again. Milk/cream and a tiny bit of sugar or Splenda is nice anyway.
>>I love cafe au lait.
>
> Though there's no accounting for taste... I have a colleague who seems
> to love the dregs of the pot, after a third of a pot has been sitting
> on the heater for an hour or so. Ugh.

I like bitter. My brother does not. He complains that the starbuck
claim to fame is one day they burned the coffee and then sold it
anyways. I point out that's what made them popular because a lot of
people perfer the bitter addition.

Bitter is very easily overdone, though. I like coffee that some who
don't like bitter will call burned. I do not like coffee past a very
definite threshold of how burned.