On Jul 4, 12:06*pm, "Storrmmee" > wrote:
> well this is a relative, saltier, spicer and greaser, and is best eaten hot,
> with a sauce of some sort, *
>
>
Huh??? "Spicier, saltier, and eaten with a sauce of some sort?"
Hushpuppies I've ever eaten are not salty nor spicy nor are they eaten
with a 'sauce.' It must be a local thang where you live.

"ItsJoanNotJoann" > wrote in message
...
> On Jul 4, 12:06 pm, "Storrmmee" > wrote:
>> well this is a relative, saltier, spicer and greaser, and is best eaten
>> hot,
>> with a sauce of some sort,
>>
>>
> Huh??? "Spicier, saltier, and eaten with a sauce of some sort?"
> Hushpuppies I've ever eaten are not salty nor spicy nor are they eaten
> with a 'sauce.' It must be a local thang where you live.

Then please share your recipe?

On Mon, 4 Jul 2011 17:06:44 +0100, "Ophelia" >
wrote:

>
>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Mon, 04 Jul 2011 04:51:27 -0500, Omelet >
>> wrote:
>>
>>>In article >,
>>> "Ophelia" > wrote:
>>>
>>>> "Jim Elbrecht" > wrote in message
>>>> ...
>>>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>>>> > > wrote:
>>>> >
>>>> >>Company's coming and I already had the kitchen clean. Didn't want
>>>> >>grease
>>>> >>spattering. I looked around a little with the recipe books and found
>>>> >>in
>>>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no
>>>> >>mess.
>>>> >> Discoveries: The neat little scooper tool that was meant for
>>>> >> cookie
>>>> >>dough worked great. I don't think the ingredients mattered but the
>>>> >>trick
>>>> >>was:
>>>> >> 'place in greased pan and bake at 375° for 30 minutes
>>>> >> *covered*'
>>>> >> I had not wanted a greasy mess to clean up and covered in the oven
>>>> >>worked great. The jelly roll pan was a good choice and next time I'll
>>>> >>line
>>>> >>it with foil and not even have that pan to wash. Polly
>>>> >
>>>> > I don't cover them-- but I ran across that 'bake in the oven' trick a
>>>> > couple years ago. [that one was little 'Swedish meatballs- 15
>>>> > minutes @350, uncovered.] No more broken meatballs. [I like
>>>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>>>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
>>>> > sometimes for gravy later.
>>>>
>>>> I am quite a newby wrt meat balls and that is how I have been making
>>>> them.
>>>> Actually I learned about them here and am improving as I go along
>>>> What do
>>>> people use for binders?
>>>
>>>I use egg.
>>
>> And seeded rye bread crumbs.
>
>Thank you. I make my own bread and any ends I turn into breadcrumbs. I
>have been using some of those and they seem to be ok.

Svedes like caraway.

On Mon, 04 Jul 2011 08:58:44 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Ophelia" > wrote:
>
>> I am quite a newby wrt meat balls and that is how I have been making them.
>> Actually I learned about them here and am improving as I go along What do
>> people use for binders?
>
>Now you're making me think about it, O. <grin> When I make Swedish
>meat-a-balls, I buy a prepared mix from a Scandinavian market
>(ingebretsens.com) in south Minneapolis. I add nothing. I don't think
>it has any fillers in it. When I make meat-a-balls for anything else,
>I season the meat with salt and pepper, minced onion. I use a meatball
>maker (not a disher or portioner) rinsed with cold water between every
>second and third meat-a-ball. This is it:
><http://www.etsy.com/listing/75412530...all-maker-alum
>inum?ref=sr_gallery_10&ga_search_type=all&ga_incl udes%5B0%5D=tags&ga_sear
>ch_query=horderves&ga_facet=> Works a treat. I usually nuke my
>meatballs in a glass pie plate, putting the raw meatballs at the
>perimeter of the dish. Two or three minutes does the trick. I don't
>care if they brown or do not because they will always be served in a
>sauce.
>
>(And I don't much like meat-a-balls any more than I like meat loaf.)


You'd love my balls, if ya like em big!

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 4 Jul 2011 17:06:44 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Brooklyn1" <Gravesend1> wrote in message
. ..
>>> On Mon, 04 Jul 2011 04:51:27 -0500, Omelet >
>>> wrote:
>>>
>>>>In article >,
>>>> "Ophelia" > wrote:
>>>>
>>>>> "Jim Elbrecht" > wrote in message
>>>>> ...
>>>>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>>>>> > > wrote:
>>>>> >
>>>>> >>Company's coming and I already had the kitchen clean. Didn't want
>>>>> >>grease
>>>>> >>spattering. I looked around a little with the recipe books and
>>>>> >>found
>>>>> >>in
>>>>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no
>>>>> >>mess.
>>>>> >> Discoveries: The neat little scooper tool that was meant for
>>>>> >> cookie
>>>>> >>dough worked great. I don't think the ingredients mattered but the
>>>>> >>trick
>>>>> >>was:
>>>>> >> 'place in greased pan and bake at 375° for 30 minutes
>>>>> >> *covered*'
>>>>> >> I had not wanted a greasy mess to clean up and covered in the
>>>>> >> oven
>>>>> >>worked great. The jelly roll pan was a good choice and next time
>>>>> >>I'll
>>>>> >>line
>>>>> >>it with foil and not even have that pan to wash. Polly
>>>>> >
>>>>> > I don't cover them-- but I ran across that 'bake in the oven' trick
>>>>> > a
>>>>> > couple years ago. [that one was little 'Swedish meatballs- 15
>>>>> > minutes @350, uncovered.] No more broken meatballs. [I like
>>>>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>>>>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the
>>>>> > pot--
>>>>> > sometimes for gravy later.
>>>>>
>>>>> I am quite a newby wrt meat balls and that is how I have been making
>>>>> them.
>>>>> Actually I learned about them here and am improving as I go along
>>>>> What do
>>>>> people use for binders?
>>>>
>>>>I use egg.
>>>
>>> And seeded rye bread crumbs.
>>
>>Thank you. I make my own bread and any ends I turn into breadcrumbs. I
>>have been using some of those and they seem to be ok.
>
> Svedes like caraway.

I ain't a Svede...

sf wrote:
>"Ophelia"wrote:
>
>> I am quite a newby wrt meat balls and that is how I have been making them.
>> Actually I learned about them here and am improving as I go along What do
>> people use for binders?
>
>I just use egg, because I don't want my meatballs to taste like
>meatloaf.

That's silly, other than size there is no difference between a meat
loaf or a meatball.... any meat loaf mixture can just as easily be for
meatballs and vice versa.

On Mon, 4 Jul 2011 19:50:30 +0100, "Ophelia" >
wrote:

>
>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Mon, 4 Jul 2011 17:06:44 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Brooklyn1" <Gravesend1> wrote in message
...
>>>> On Mon, 04 Jul 2011 04:51:27 -0500, Omelet >
>>>> wrote:
>>>>
>>>>>In article >,
>>>>> "Ophelia" > wrote:
>>>>>
>>>>>> "Jim Elbrecht" > wrote in message
>>>>>> ...
>>>>>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>>>>>> > > wrote:
>>>>>> >
>>>>>> >>Company's coming and I already had the kitchen clean. Didn't want
>>>>>> >>grease
>>>>>> >>spattering. I looked around a little with the recipe books and
>>>>>> >>found
>>>>>> >>in
>>>>>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no
>>>>>> >>mess.
>>>>>> >> Discoveries: The neat little scooper tool that was meant for
>>>>>> >> cookie
>>>>>> >>dough worked great. I don't think the ingredients mattered but the
>>>>>> >>trick
>>>>>> >>was:
>>>>>> >> 'place in greased pan and bake at 375° for 30 minutes
>>>>>> >> *covered*'
>>>>>> >> I had not wanted a greasy mess to clean up and covered in the
>>>>>> >> oven
>>>>>> >>worked great. The jelly roll pan was a good choice and next time
>>>>>> >>I'll
>>>>>> >>line
>>>>>> >>it with foil and not even have that pan to wash. Polly
>>>>>> >
>>>>>> > I don't cover them-- but I ran across that 'bake in the oven' trick
>>>>>> > a
>>>>>> > couple years ago. [that one was little 'Swedish meatballs- 15
>>>>>> > minutes @350, uncovered.] No more broken meatballs. [I like
>>>>>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>>>>>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the
>>>>>> > pot--
>>>>>> > sometimes for gravy later.
>>>>>>
>>>>>> I am quite a newby wrt meat balls and that is how I have been making
>>>>>> them.
>>>>>> Actually I learned about them here and am improving as I go along
>>>>>> What do
>>>>>> people use for binders?
>>>>>
>>>>>I use egg.
>>>>
>>>> And seeded rye bread crumbs.
>>>
>>>Thank you. I make my own bread and any ends I turn into breadcrumbs. I
>>>have been using some of those and they seem to be ok.
>>
>> Svedes like caraway.
>
>I ain't a Svede...

Someone mentioned Svedish meatballs.

sorry for you then, Lee
"ItsJoanNotJoann" > wrote in message
...
On Jul 4, 12:06 pm, "Storrmmee" > wrote:
> well this is a relative, saltier, spicer and greaser, and is best eaten
> hot,
> with a sauce of some sort,
>
>
Huh??? "Spicier, saltier, and eaten with a sauce of some sort?"
Hushpuppies I've ever eaten are not salty nor spicy nor are they eaten
with a 'sauce.' It must be a local thang where you live.

"sf" <> wrote>
On Mon, 4 Jul 2011 10:22, "Ophelia" <> wrote:
>
>> I am quite a newby wrt meat balls and that is how I have been making
>> them.
>> Actually I learned about them here and am improving as I go along What
>> do
>> people use for binders?
>
> I just use egg, because I don't want my meatballs to taste like
> meatloaf... but I don't even use egg with Albondigas Soup meatballs
> http://mexicanfood.about.com/od/boil...albondigas.htm

I used 2 egg whites for the binder; didn't know how that would work but it
did just fine. Yolks are avoided here every chance I get. If the meatballs
fell apart, nobody would have died. I served them first with a mushroom
gravy and mashed potatoes. The 'remains' (oh my, isn't that an awful
expression?) will probably appear with spaghetti. Polly

"Storrmmee" <> wrote > (Well, I think she wrote, it gets hard to tell who
wrote what after a while)

at our summer family fish fry its fish of all kinds, hush puppies, onion
rings, french fries, really steak fries, deep fried pickles, deep fried
green beans. baked beans, cole slaw, potato salad, regular green beans,
seven layer salad, home made ice cream, and then a lot of other
desserts.

Please call me the next time your family does that. I will: wash dishes,
take out the trash, feed the dogs, mop the floor and whatever else needs
doing. That sounds wonderful. In our pre-cardio days we loved all of that
except the deep fried green beans. That's a new one. Details. I want
details. Polly

In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> > hushpuppy; hush puppy
> > This Southern specialty is a small cornmeal DUMPLING, flavored with
> > chopped scallions, deep-fried and served hot.

(snip)
> >
> > Read More
> > http://www.epicurious.com/tools/food...#ixzz1R93hrclL

> Um... thanks, Barb)

I don't think I've ever had any homemade ones and have only had them in
a restaurant a couple times.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Jul 3, 1:13*pm, sf > wrote:
> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>
> > wrote:
> > I've found they're great too for hushpuppies
>
> Please tell me more! *I've never made or eaten them.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

You haven't lived, if you haven't had hush puppies:

(My recipe) Hush Puppies

1 C. yellow cornmeal
1/4 C. minced onion
3/4 tsp. salt
1/4 tsp. pepper
2 tsp. baking powder
1/4 tsp. cayenne pepper or 1 T. minced jalapeno pepper (optional)
1 beaten egg
1/4-1/2 C. buttermilk
Oil for frying

Blend together dry ingredients. Stir in onion and jalapeno, if
using. Add beaten egg and gradually add buttermilk until a thick
batter is formed (batter will be thick and a little lumpy). Drop
teaspoonsful into hot oil; fry until golden brown, turning once. They
are done when they float on the oil. Drain on paper towel and serve
immediately. This are a big hit with the grandchildren - you can add
diced jalapenos, whole kernel corn - whatever you might like. But I
like them like this.

N.

easy, same batter as whatever you use for fish, or onion rings, my dad, one
uncle and a brother when he is there does the frying, so depending on who is
standing there, and which batter is closest the item gets dunked in the
goop, then into the fryer.

the fryer they use, is actually one of those very huge coned shaped things
that in its former life was used to melt lead, so at its point is where the
heat is, opens to a wide cone at the top. drop in food, when it surfaces its
ready to eat.

my aunt makes the hp batter and the onion ring batter, my mom or grandmother
makes fish batter. its a great eating fest, my family is a great bunch of
cook's and an even better bunch of eaters.

Lee
"Polly Esther" > wrote in message
...
>
> "Storrmmee" <> wrote > (Well, I think she wrote, it gets hard to tell who
> wrote what after a while)
>
> at our summer family fish fry its fish of all kinds, hush puppies, onion
> rings, french fries, really steak fries, deep fried pickles, deep fried
> green beans. baked beans, cole slaw, potato salad, regular green beans,
> seven layer salad, home made ice cream, and then a lot of other
> desserts.
>
> Please call me the next time your family does that. I will: wash dishes,
> take out the trash, feed the dogs, mop the floor and whatever else needs
> doing. That sounds wonderful. In our pre-cardio days we loved all of
> that except the deep fried green beans. That's a new one. Details. I
> want details. Polly
>
>

good recipe, you can also put in green red and yellow bell peppers diced
pretty much its open, and i don''t think i ever eaten a bad recipe beyond
when they are burnt. Lee
"Nancy2" > wrote in message
...
On Jul 3, 1:13 pm, sf > wrote:
> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>
> > wrote:
> > I've found they're great too for hushpuppies
>
> Please tell me more! I've never made or eaten them.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

You haven't lived, if you haven't had hush puppies:

(My recipe) Hush Puppies

1 C. yellow cornmeal
1/4 C. minced onion
3/4 tsp. salt
1/4 tsp. pepper
2 tsp. baking powder
1/4 tsp. cayenne pepper or 1 T. minced jalapeno pepper (optional)
1 beaten egg
1/4-1/2 C. buttermilk
Oil for frying

Blend together dry ingredients. Stir in onion and jalapeno, if
using. Add beaten egg and gradually add buttermilk until a thick
batter is formed (batter will be thick and a little lumpy). Drop
teaspoonsful into hot oil; fry until golden brown, turning once. They
are done when they float on the oil. Drain on paper towel and serve
immediately. This are a big hit with the grandchildren - you can add
diced jalapenos, whole kernel corn - whatever you might like. But I
like them like this.

N.

On Tue, 5 Jul 2011 08:54:26 -0700 (PDT), Nancy2
> wrote:

> On Jul 3, 1:13*pm, sf > wrote:
> > On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> >
> > > wrote:
> > > I've found they're great too for hushpuppies
> >
> > Please tell me more! *I've never made or eaten them.
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> You haven't lived, if you haven't had hush puppies:
>
> (My recipe) Hush Puppies
>
> 1 C. yellow cornmeal
> 1/4 C. minced onion
> 3/4 tsp. salt
> 1/4 tsp. pepper
> 2 tsp. baking powder
> 1/4 tsp. cayenne pepper or 1 T. minced jalapeno pepper (optional)
> 1 beaten egg
> 1/4-1/2 C. buttermilk
> Oil for frying
>
> Blend together dry ingredients. Stir in onion and jalapeno, if
> using. Add beaten egg and gradually add buttermilk until a thick
> batter is formed (batter will be thick and a little lumpy). Drop
> teaspoonsful into hot oil; fry until golden brown, turning once. They
> are done when they float on the oil. Drain on paper towel and serve
> immediately. This are a big hit with the grandchildren - you can add
> diced jalapenos, whole kernel corn - whatever you might like. But I
> like them like this.
>
Thanks a million, Nancy! The person who said they put green onions in
theirs got my attention... everything is better with a green onion and
yours has a jalapeno too. How good is that? I have half a jalapeno
in the refrigerator waiting for me to do something with it and whole
kernels of corn can't be a bad thing.

I still don't know what hush puppies are served with or how - naked,
with butter, with gravy of some sort; eat with a fork, eat with your
fingers?




--

Today's mighty oak is just yesterday's nut that held its ground.

yes to all of the above, mostly with fish, they are about the size of a
commercial meatball in our family, with the fish, you can dip in tartar
sauce, cocktail sauce, malt vinigar, or ketchup. if you google long john
silver's resto and they have a picture, i remember theirs as being very
pretty, but they aren't as big as i like.

other ways i have eaten them.
-late night cold with cola.
-late night after some adult veverages, nuked dipped in hot sauce with
scrambled eggs.
-left over hps cut in half heated with white gravy, made with bacon
drippings poured over, if you have left over fish you can flake that into
the gravy.
-use in savory dressings as a side to pork instead of cornbread dressing.
-another late night after adult veberages, which i haven't tried as i don't
do sardines hardly at all and definitely ntot after adult beverages, cut hp
in half put on slice of sharp cheddar and chunk of sardine, i have seen
drunk people eat this hot or cold.
-i have one relative that likes them cooked with all that spicey stuff then
heated the next day in nuker and dips then in maple syrup... also one i
don't have the ability to try, Lee

"sf" > wrote in message
...
> On Tue, 5 Jul 2011 08:54:26 -0700 (PDT), Nancy2
> > wrote:
>
>> On Jul 3, 1:13 pm, sf > wrote:
>> > On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>> >
>> > > wrote:
>> > > I've found they're great too for hushpuppies
>> >
>> > Please tell me more! I've never made or eaten them.
>> >
>> > --
>> >
>> > Today's mighty oak is just yesterday's nut that held its ground.
>>
>> You haven't lived, if you haven't had hush puppies:
>>
>> (My recipe) Hush Puppies
>>
>> 1 C. yellow cornmeal
>> 1/4 C. minced onion
>> 3/4 tsp. salt
>> 1/4 tsp. pepper
>> 2 tsp. baking powder
>> 1/4 tsp. cayenne pepper or 1 T. minced jalapeno pepper (optional)
>> 1 beaten egg
>> 1/4-1/2 C. buttermilk
>> Oil for frying
>>
>> Blend together dry ingredients. Stir in onion and jalapeno, if
>> using. Add beaten egg and gradually add buttermilk until a thick
>> batter is formed (batter will be thick and a little lumpy). Drop
>> teaspoonsful into hot oil; fry until golden brown, turning once. They
>> are done when they float on the oil. Drain on paper towel and serve
>> immediately. This are a big hit with the grandchildren - you can add
>> diced jalapenos, whole kernel corn - whatever you might like. But I
>> like them like this.
>>
> Thanks a million, Nancy! The person who said they put green onions in
> theirs got my attention... everything is better with a green onion and
> yours has a jalapeno too. How good is that? I have half a jalapeno
> in the refrigerator waiting for me to do something with it and whole
> kernels of corn can't be a bad thing.
>
> I still don't know what hush puppies are served with or how - naked,
> with butter, with gravy of some sort; eat with a fork, eat with your
> fingers?
>
>
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 5 Jul 2011 13:05:52 -0500, "Storrmmee"
> wrote:

> good recipe, you can also put in green red and yellow bell peppers diced
> pretty much its open, and i don''t think i ever eaten a bad recipe beyond
> when they are burnt. Lee

How deep is the oil they're fried in? Are they supposed to float in
the oil like french fries would?

--
I love cooking with wine.
Sometimes I even put it in the food.

the deeper the better, they should work like onionrings, or doughnuts, sink
then begin to float, usually, if the oil is deep enough you don't have to
turn, if the oil isn't deep enough or the hp is too big then you have to
turn, Lee

"sf" > wrote in message
...
> On Tue, 5 Jul 2011 13:05:52 -0500, "Storrmmee"
> > wrote:
>
>> good recipe, you can also put in green red and yellow bell peppers diced
>> pretty much its open, and i don''t think i ever eaten a bad recipe beyond
>> when they are burnt. Lee
>
> How deep is the oil they're fried in? Are they supposed to float in
> the oil like french fries would?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

sf wrote:

>> You haven't lived, if you haven't had hush puppies:
>>
>> (My recipe) Hush Puppies
>>
>> 1 C. yellow cornmeal
>> 1/4 C. minced onion
>> 3/4 tsp. salt
>> 1/4 tsp. pepper
>> 2 tsp. baking powder
>> 1/4 tsp. cayenne pepper or 1 T. minced jalapeno pepper (optional)
>> 1 beaten egg
>> 1/4-1/2 C. buttermilk
>> Oil for frying
>>
>> Blend together dry ingredients. Stir in onion and jalapeno, if
>> using. Add beaten egg and gradually add buttermilk until a thick
>> batter is formed (batter will be thick and a little lumpy). Drop
>> teaspoonsful into hot oil; fry until golden brown, turning once. They
>> are done when they float on the oil. Drain on paper towel and serve
>> immediately. This are a big hit with the grandchildren - you can add
>> diced jalapenos, whole kernel corn - whatever you might like. But I
>> like them like this.
>>
> Thanks a million, Nancy! The person who said they put green onions in
> theirs got my attention... everything is better with a green onion and
> yours has a jalapeno too. How good is that? I have half a jalapeno
> in the refrigerator waiting for me to do something with it and whole
> kernels of corn can't be a bad thing.
>
> I still don't know what hush puppies are served with or how - naked,
> with butter, with gravy of some sort; eat with a fork, eat with your
> fingers?

They're generally served naked as a side dish/starch. You eat them with your
fingers. If they're big enough, you can split them in half and put butter on
them. I've never seen them served with a dipping sauce, but it doesn't sound
like a bad idea, a bit like Indian pakoras.

Now that you've got me thinking about it, I might have to come up with a
fusion Indian/Southern menu. That sounds like it has potential to be good
hot-weather fare.

Bob

On Jul 5, 6:53*pm, sf > wrote:
> On Tue, 5 Jul 2011 13:05:52 -0500, "Storrmmee"
>
> > wrote:
> > good recipe, you can also put in green red and yellow bell peppers diced
> > pretty much its open, and i don''t think i ever eaten a bad recipe beyond
> > when they are burnt. *Lee
>
> How deep is the oil they're fried in? *Are they supposed to float in
> the oil like french fries would?

God, but yer stupid. Why does it take a 50+ post thread for you to
get deep fried hush puppies? Just mix up some damn batter, put in
whatever sounds good, and fry the damn things. Sheesh! Oh wait,
you're the one that couldn't figure out how to mash potatoes, and
couldn't Google "Boca burgers". You really should be wearing a
helmet, lest you hurt yourself.

hhhmmm you know i have to be honest i don't think anybody ever got sauce out
specifically for the hp, but my family has always dipped or sprinkled as i
said in the other post, Lee


"Bob Terwilliger" > wrote in message
b.com...
> sf wrote:
>
>>> You haven't lived, if you haven't had hush puppies:
>>>
>>> (My recipe) Hush Puppies
>>>
>>> 1 C. yellow cornmeal
>>> 1/4 C. minced onion
>>> 3/4 tsp. salt
>>> 1/4 tsp. pepper
>>> 2 tsp. baking powder
>>> 1/4 tsp. cayenne pepper or 1 T. minced jalapeno pepper (optional)
>>> 1 beaten egg
>>> 1/4-1/2 C. buttermilk
>>> Oil for frying
>>>
>>> Blend together dry ingredients. Stir in onion and jalapeno, if
>>> using. Add beaten egg and gradually add buttermilk until a thick
>>> batter is formed (batter will be thick and a little lumpy). Drop
>>> teaspoonsful into hot oil; fry until golden brown, turning once. They
>>> are done when they float on the oil. Drain on paper towel and serve
>>> immediately. This are a big hit with the grandchildren - you can add
>>> diced jalapenos, whole kernel corn - whatever you might like. But I
>>> like them like this.
>>>
>> Thanks a million, Nancy! The person who said they put green onions in
>> theirs got my attention... everything is better with a green onion and
>> yours has a jalapeno too. How good is that? I have half a jalapeno
>> in the refrigerator waiting for me to do something with it and whole
>> kernels of corn can't be a bad thing.
>>
>> I still don't know what hush puppies are served with or how - naked,
>> with butter, with gravy of some sort; eat with a fork, eat with your
>> fingers?
>
> They're generally served naked as a side dish/starch. You eat them with
> your
> fingers. If they're big enough, you can split them in half and put butter
> on
> them. I've never seen them served with a dipping sauce, but it doesn't
> sound
> like a bad idea, a bit like Indian pakoras.
>
> Now that you've got me thinking about it, I might have to come up with a
> fusion Indian/Southern menu. That sounds like it has potential to be good
> hot-weather fare.
>
> Bob
>
>

On Tue, 5 Jul 2011 20:06:34 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> You haven't lived, if you haven't had hush puppies:
> >>
> >> (My recipe) Hush Puppies
> >>
> >> 1 C. yellow cornmeal
> >> 1/4 C. minced onion
> >> 3/4 tsp. salt
> >> 1/4 tsp. pepper
> >> 2 tsp. baking powder
> >> 1/4 tsp. cayenne pepper or 1 T. minced jalapeno pepper (optional)
> >> 1 beaten egg
> >> 1/4-1/2 C. buttermilk
> >> Oil for frying
> >>
> >> Blend together dry ingredients. Stir in onion and jalapeno, if
> >> using. Add beaten egg and gradually add buttermilk until a thick
> >> batter is formed (batter will be thick and a little lumpy). Drop
> >> teaspoonsful into hot oil; fry until golden brown, turning once. They
> >> are done when they float on the oil. Drain on paper towel and serve
> >> immediately. This are a big hit with the grandchildren - you can add
> >> diced jalapenos, whole kernel corn - whatever you might like. But I
> >> like them like this.
> >>
> > Thanks a million, Nancy! The person who said they put green onions in
> > theirs got my attention... everything is better with a green onion and
> > yours has a jalapeno too. How good is that? I have half a jalapeno
> > in the refrigerator waiting for me to do something with it and whole
> > kernels of corn can't be a bad thing.
> >
> > I still don't know what hush puppies are served with or how - naked,
> > with butter, with gravy of some sort; eat with a fork, eat with your
> > fingers?
>
> They're generally served naked as a side dish/starch. You eat them with your
> fingers. If they're big enough, you can split them in half and put butter on
> them. I've never seen them served with a dipping sauce, but it doesn't sound
> like a bad idea, a bit like Indian pakoras.
>
> Now that you've got me thinking about it, I might have to come up with a
> fusion Indian/Southern menu. That sounds like it has potential to be good
> hot-weather fare.
>
Thanks for the information, Bob, and you're welcome. Please let us
know how it turns out if you go with the inspiration.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 6 Jul 2011 04:53:05 -0400, "jmcquown" >
wrote:

>
> "Polly Esther" > wrote in message
> ...
> >
> > "sf" <> wrote >
> > On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> >> wrote:
> >>
> >>> I've found they're great too for hushpuppies
> >>
> >> Please tell me more! I've never made or eaten them.
> >>
> > Not me. No siree. How to make hushpuppies is one of those "and that's
> > when the fight started" sort of questions. Polly
>
> You got that right! You can't bake hush puppies in a mini muffin pan. They
> have to be fried.
>
> There's a southern legend about hush puppies. It goes something like this:
> A couple of fellows were sitting on a bank along the Mississippi River,
> fishing. Naturally they had their hound dogs with them They had a camp
> fire and a cast iron skillet. After they skinned their catch they coated
> the fish in cornmeal and fried it up in some fat.

You're saying to eat hush puppies with fried fish? I don't fry fish.

> The dogs were begging to
> be fed, so they made a little batter out of cornmeal and water and tossed it
> in the skillet. Then they tossed the fried cornmeal to the dogs saying
> "hush, puppy!" LOL There might actually be a grain of truth in that legend.
>
That story is older than dirt. What I didn't know was how to cook
them (I knew they were fried, but I didn't know how deep the oil is
supposed to be), how to eat them and what to eat them with. Also the
idea of baking them isn't bad, AFAIC. Lots of food that used to be
fried is baked now and I like the baked version better. <shrug>
Baking vs frying doesn't matter to me. They aren't part of my family
history, so I have no dog in that fight. I can try both ways and
decide, but I'll probably decide on baked because I don't like to fry.

Looking up recipes for hush puppies... it looks like fried cornbread
batter to me, so baking them isn't blasphemy after all.

--

Today's mighty oak is just yesterday's nut that held its ground.

i was going to say it was fried corn bread but figured that would start
something, the crispyness is part of the allure, the fried batter, plus what
you put in getting crispy is what makes it different than just cornbread
with stuff in it, which imho is also valid, just not hush puppies, the outer
shell with those bits is the deal...

a comparison would be hot wings are the same as baked chicken breast, yes
its chicken but its not the same...

i wouldn't be opposed to baking the hps but then it would be just corn bread
bites, probably good to mme but not hps,

Lee
"sf" > wrote in message
...
> On Wed, 6 Jul 2011 04:53:05 -0400, "jmcquown" >
> wrote:
>
>>
>> "Polly Esther" > wrote in message
>> ...
>> >
>> > "sf" <> wrote >
>> > On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>> >> wrote:
>> >>
>> >>> I've found they're great too for hushpuppies
>> >>
>> >> Please tell me more! I've never made or eaten them.
>> >>
>> > Not me. No siree. How to make hushpuppies is one of those "and that's
>> > when the fight started" sort of questions. Polly
>>
>> You got that right! You can't bake hush puppies in a mini muffin pan.
>> They
>> have to be fried.
>>
>> There's a southern legend about hush puppies. It goes something like
>> this:
>> A couple of fellows were sitting on a bank along the Mississippi River,
>> fishing. Naturally they had their hound dogs with them They had a
>> camp
>> fire and a cast iron skillet. After they skinned their catch they coated
>> the fish in cornmeal and fried it up in some fat.
>
> You're saying to eat hush puppies with fried fish? I don't fry fish.
>
>> The dogs were begging to
>> be fed, so they made a little batter out of cornmeal and water and tossed
>> it
>> in the skillet. Then they tossed the fried cornmeal to the dogs saying
>> "hush, puppy!" LOL There might actually be a grain of truth in that
>> legend.
>>
> That story is older than dirt. What I didn't know was how to cook
> them (I knew they were fried, but I didn't know how deep the oil is
> supposed to be), how to eat them and what to eat them with. Also the
> idea of baking them isn't bad, AFAIC. Lots of food that used to be
> fried is baked now and I like the baked version better. <shrug>
> Baking vs frying doesn't matter to me. They aren't part of my family
> history, so I have no dog in that fight. I can try both ways and
> decide, but I'll probably decide on baked because I don't like to fry.
>
> Looking up recipes for hush puppies... it looks like fried cornbread
> batter to me, so baking them isn't blasphemy after all.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

> You're saying to eat hush puppies with fried fish? I don't fry fish.

Hush puppies were indeed concocted to accompany fried fish. Nowadays,
through some rather obscure association, they also get served with barbecue.
Still, there's no *rule* against serving them with whatever you like. You
could even have them for breakfast with ham and eggs.


> Looking up recipes for hush puppies... it looks like fried cornbread
> batter to me, so baking them isn't blasphemy after all.

It *is* fried cornbread batter, but if they're not fried, they're not hush
puppies. Frying is an essential part of their identity. If you baked the
batter, you wouldn't have hush puppies, you'd have adulterated cornbread --
which isn't necessarily a bad thing at all, but not the topic we're
discussing.

Bob

On Wed, 6 Jul 2011 21:00:32 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > You're saying to eat hush puppies with fried fish? I don't fry fish.
>
> Hush puppies were indeed concocted to accompany fried fish. Nowadays,
> through some rather obscure association, they also get served with barbecue.
> Still, there's no *rule* against serving them with whatever you like. You
> could even have them for breakfast with ham and eggs.
>
>
> > Looking up recipes for hush puppies... it looks like fried cornbread
> > batter to me, so baking them isn't blasphemy after all.
>
> It *is* fried cornbread batter, but if they're not fried, they're not hush
> puppies. Frying is an essential part of their identity. If you baked the
> batter, you wouldn't have hush puppies, you'd have adulterated cornbread --
> which isn't necessarily a bad thing at all, but not the topic we're
> discussing.
>
Okay, I understand now. Thanks.

Oh, BTW an ingredient in another thread... what's the difference
between Russian dressing and Thousand Island?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 5, 3:16*pm, sf > wrote:
> On Tue, 5 Jul 2011 08:54:26 -0700 (PDT), Nancy2
>
>
>
>
>
> > wrote:
> > On Jul 3, 1:13*pm, sf > wrote:
> > > On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>
> > > > wrote:
> > > > I've found they're great too for hushpuppies
>
> > > Please tell me more! *I've never made or eaten them.
>
> > > --
>
> > > Today's mighty oak is just yesterday's nut that held its ground.
>
> > You haven't lived, if you haven't had hush puppies:
>
> > (My recipe) *Hush Puppies
>
> > 1 C. *yellow cornmeal
> > 1/4 C. minced onion
> > 3/4 tsp. salt
> > 1/4 tsp. pepper
> > 2 tsp. baking powder
> > 1/4 tsp. cayenne pepper or 1 T. minced jalapeno pepper (optional)
> > 1 beaten egg
> > 1/4-1/2 C. *buttermilk
> > Oil for frying
>
> > Blend together dry ingredients. *Stir in onion and jalapeno, if
> > using. *Add beaten egg and gradually add buttermilk until a thick
> > batter is formed (batter will be thick and a little lumpy). *Drop
> > teaspoonsful into hot oil; fry until golden brown, turning once. *They
> > are done when they float on the oil. *Drain on paper towel and serve
> > immediately. *This are a big hit with the grandchildren - you can add
> > diced jalapenos, whole kernel corn - whatever you might like. *But I
> > like them like this.
>
> Thanks a million, Nancy! *The person who said they put green onions in
> theirs got my attention... everything is better with a green onion and
> yours has a jalapeno too. *How good is that? *I have half a jalapeno
> in the refrigerator waiting for me to do something with it and whole
> kernels of corn can't be a bad thing.
>
> I still don't know what hush puppies are served with or how - naked,
> with butter, with gravy of some sort; eat with a fork, eat with your
> fingers?
>
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.- Hide quoted text -
>
> - Show quoted text -

We eat them with our fingers as soon as they're cool enough - it's a
side dish - or just an extra - or appetizers.

N.

On Thu, 7 Jul 2011 10:45:30 -0700 (PDT), Nancy2
> wrote:

>
> We eat them with our fingers as soon as they're cool enough - it's a
> side dish - or just an extra - or appetizers.
>
Thanks Nancy2!

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

> what's the difference between Russian dressing and Thousand Island?

http://groups.google.com/group/rec.f...2910bcce95a943

Summary: There's no definitive good answer.

Bob

to me the really big difference is that i don't recal the pickle bits in the
russian, and less tomato substance in the thousand, but i don't think its a
big difference in any case, well maybe one is sweeter than the other, but i
haven't had either in so long i couldn't say which was in fact sweeter, Lee,
not a fan of dressing in general.
"Bob Terwilliger" > wrote in message
eb.com...
> sf wrote:
>
>> what's the difference between Russian dressing and Thousand Island?
>
> http://groups.google.com/group/rec.f...2910bcce95a943
>
> Summary: There's no definitive good answer.
>
> Bob
>

On Thu, 7 Jul 2011 18:51:27 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > what's the difference between Russian dressing and Thousand Island?
>
> http://groups.google.com/group/rec.f...2910bcce95a943
>
> Summary: There's no definitive good answer.
>
I read somewhere that Russian doesn't have as much of whatever it is
that makes the bumpiness Thousand Island has. Thinking back at Ruben
sandwiches.... that could be true.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Thu, 7 Jul 2011 18:51:27 -0700, "Bob Terwilliger"
> > wrote:
>
>> sf wrote:
>>
>> > what's the difference between Russian dressing and Thousand Island?
>>
>> http://groups.google.com/group/rec.f...2910bcce95a943
>>
>> Summary: There's no definitive good answer.
>>
> I read somewhere that Russian doesn't have as much of whatever it is
> that makes the bumpiness Thousand Island has. Thinking back at Ruben
> sandwiches.... that could be true.

Pickles.

sf wrote:

>> Now that you've got me thinking about it, I might have to come up with a
>> fusion Indian/Southern menu. That sounds like it has potential to be good
>> hot-weather fare.
>>
> Thanks for the information, Bob, and you're welcome. Please let us
> know how it turns out if you go with the inspiration.

Here's what I'm planning so far:

hush puppies with mango-chile dipping sauce
fried catfish with tomato chutney
collard greens with garlic, cumin, fenugreek, and chiles
basmati rice with black-eyed peas, turmeric, bacon, and cilantro
gulab jamun with rose-geranium syrup

I'm working until Sunday morning, so that meal will probably be Monday
night.

Bob