On Tuesday, December 3, 2019 at 2:40:51 PM UTC-6, Leo wrote:
>
> > There are two corn bread recipes on the Albers' web site.
> >
> Starts with 1 cup Albers® Yellow Corn
> Meal.
>
> 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp
> baking powder, 1 tsp salt,
>
> leo
>
Do they not offer a self-rising cornmeal?

On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
> On Tuesday, December 3, 2019 at 2:40:51 PM UTC-6, Leo wrote:
> >
> > > There are two corn bread recipes on the Albers' web site.
> > >
> > Starts with 1 cup Albers® Yellow Corn
> > Meal.
> >
> > 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp
> > baking powder, 1 tsp salt,
> >
> > leo
> >
> Do they not offer a self-rising cornmeal?

I've never seen the point in self-rising anything. I have baking powder
and baking soda. It's the work of a few seconds to add it to the other
dry ingredients.

What do you do when non-self-rising is called for? Stock both kinds?

Cindy Hamilton

On 12/4/2019 5:50 AM, Cindy Hamilton wrote:
> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
>> On Tuesday, December 3, 2019 at 2:40:51 PM UTC-6, Leo wrote:
>>>
>>>> There are two corn bread recipes on the Albers' web site.
>>>>
>>> Starts with 1 cup Albers® Yellow Corn
>>> Meal.
>>>
>>> 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp
>>> baking powder, 1 tsp salt,
>>>
>>> leo
>>>
>> Do they not offer a self-rising cornmeal?
>
> I've never seen the point in self-rising anything. I have baking powder
> and baking soda. It's the work of a few seconds to add it to the other
> dry ingredients.
>
> What do you do when non-self-rising is called for? Stock both kinds?
>
> Cindy Hamilton
>
I agree with you there, Cindy. I've never bought self-rising cornmeal
(or self-rising flour, for that matter).

Jill

"jmcquown" > wrote in message
...
> On 12/4/2019 5:50 AM, Cindy Hamilton wrote:
>> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5,
>> wrote:
>>> On Tuesday, December 3, 2019 at 2:40:51 PM UTC-6, Leo wrote:
>>>>
>>>>> There are two corn bread recipes on the Albers' web site.
>>>>>
>>>> Starts with 1 cup Albers® Yellow Corn
>>>> Meal.
>>>>
>>>> 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1
>>>> Tbsp
>>>> baking powder, 1 tsp salt,
>>>>
>>>> leo
>>>>
>>> Do they not offer a self-rising cornmeal?
>>
>> I've never seen the point in self-rising anything. I have baking powder
>> and baking soda. It's the work of a few seconds to add it to the other
>> dry ingredients.
>>
>> What do you do when non-self-rising is called for? Stock both kinds?
>>
>> Cindy Hamilton
>>
> I agree with you there, Cindy. I've never bought self-rising cornmeal (or
> self-rising flour, for that matter).

Me either.

On 12/4/2019 7:23 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 12/4/2019 5:50 AM, Cindy Hamilton wrote:
>>> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5,
>>> wrote:
>>>> On Tuesday, December 3, 2019 at 2:40:51 PM UTC-6, Leo wrote:
>>>>>
>>>>>> There are two corn bread recipes on the Albers' web site.
>>>>>>
>>>>> Starts with 1 cup Albers® Yellow Corn
>>>>> Meal.
>>>>>
>>>>> 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar,
>>>>> 1 Tbsp
>>>>> baking powder, 1 tsp salt,
>>>>>
>>>>> leo
>>>>>
>>>> Do they not offer a self-rising cornmeal?
>>>
>>> I've never seen the point in self-rising anything.Â* I have baking powder
>>> and baking soda.Â* It's the work of a few seconds to add it to the other
>>> dry ingredients.
>>>
>>> What do you do when non-self-rising is called for?Â* Stock both kinds?
>>>
>>> Cindy Hamilton
>>>
>> I agree with you there, Cindy.Â* I've never bought self-rising cornmeal
>> (or self-rising flour, for that matter).
>
> Me either.

Thanks, Julie! It may sound like I'm stereotyping, but self-rising
seems to be a "Southern" thing. (Hey, I live in the Southern US.) I've
never bought self-rising anything. It's easy enough to add the rising
ingredients if needed. Leave them out if not.

Jill

Cindy Hamilton wrote:
> I've never seen the point in self-rising anything. I have baking powder
> and baking soda. It's the work of a few seconds to add it to the other
> dry ingredients.

Same here, Cindy. I've only used "all-purpose" flour
and always have on hand baking powder and soda.

I remember long ago in this group, many posters used
Bisquik often. Same with "pancake mix." Making both from
scratch is such an easy thing to do.

On Wednesday, December 4, 2019 at 12:55:47 PM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> > I've never seen the point in self-rising anything. I have baking powder
> > and baking soda. It's the work of a few seconds to add it to the other
> > dry ingredients.
>
> Same here, Cindy. I've only used "all-purpose" flour
> and always have on hand baking powder and soda.
>
> I remember long ago in this group, many posters used
> Bisquik often. Same with "pancake mix." Making both from
> scratch is such an easy thing to do.

I used Bisquik in the past. But everything tastes so much better
with butter.

Cindy Hamilton

On 2019 Dec 3, , wrote
(in >):

> Do they not offer a self-rising cornmeal?

I dont know. I never looked. Ive used the stuff forever, and looking
for something new has never occurred to me. I did buy a "cornbread-in-a-box"
once from some company. Meh.

leo

On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
>
> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
> >
> > Do they not offer a self-rising cornmeal?
>
> I've never seen the point in self-rising anything. I have baking powder
> and baking soda. It's the work of a few seconds to add it to the other
> dry ingredients.
>
> What do you do when non-self-rising is called for? Stock both kinds?
>
> Cindy Hamilton
>
Well, since I'm not a baker, I don't buy or store non self-rising flour or
cornmeal. But why buy and store separate ingredients to add when they're already in flour or cornmeal? That's like buying powdered milk to drink
and having to mix it when you can buy milk in a jug at the store.
incorporated into either

On 2019-12-04 2:59 p.m., wrote:
> On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
>>
>> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
>>>
>>> Do they not offer a self-rising cornmeal?
>>
>> I've never seen the point in self-rising anything. I have baking powder
>> and baking soda. It's the work of a few seconds to add it to the other
>> dry ingredients.
>>
>> What do you do when non-self-rising is called for? Stock both kinds?
>>
>> Cindy Hamilton
>>
> Well, since I'm not a baker, I don't buy or store non self-rising flour or
> cornmeal. But why buy and store separate ingredients to add when they're already in flour or cornmeal? That's like buying powdered milk to drink
> and having to mix it when you can buy milk in a jug at the store.
> incorporated into either
>
I can understand that. I am a baker and I stock SR, cake, AP and bread
flours as well as baking powder and soda. In the UK, SR flour is widely
available and is in the pantry of every home baker.
Graham

On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> On 2019-12-04 2:59 p.m., wrote:
> > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
> >>
> >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
> >>>
> >>> Do they not offer a self-rising cornmeal?
> >>
> >> I've never seen the point in self-rising anything. I have baking powder
> >> and baking soda. It's the work of a few seconds to add it to the other
> >> dry ingredients.
> >>
> >> What do you do when non-self-rising is called for? Stock both kinds?
> >>
> >> Cindy Hamilton
> >>
> > Well, since I'm not a baker, I don't buy or store non self-rising flour or
> > cornmeal. But why buy and store separate ingredients to add when they're already in flour or cornmeal? That's like buying powdered milk to drink
> > and having to mix it when you can buy milk in a jug at the store.
> > incorporated into either
> >
> I can understand that. I am a baker and I stock SR, cake, AP and bread
> flours as well as baking powder and soda. In the UK, SR flour is widely
> available and is in the pantry of every home baker.
> Graham

I believe you. Self-rising flour was invented in the UK. Why did that create it? Beats me. It was introduced to the US but mostly it was embraced by the cooks down South. Why mostly the South? Beats me. OTOH, the US has its own dry mix product which was introduced in the 1930s - Bisquick. It was popular even on this rock. I should try SR flour since I've heard about it for decades.

On Wednesday, December 4, 2019 at 4:59:08 PM UTC-5, wrote:
> On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
> >
> > On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
> > >
> > > Do they not offer a self-rising cornmeal?
> >
> > I've never seen the point in self-rising anything. I have baking powder
> > and baking soda. It's the work of a few seconds to add it to the other
> > dry ingredients.
> >
> > What do you do when non-self-rising is called for? Stock both kinds?
> >
> > Cindy Hamilton
> >
> Well, since I'm not a baker, I don't buy or store non self-rising flour or
> cornmeal. But why buy and store separate ingredients to add when they're already in flour or cornmeal? That's like buying powdered milk to drink
> and having to mix it when you can buy milk in a jug at the store.
> incorporated into either

Because not every use of flour benefits from having the leavening in
it already. I'd have to have self-rising flour for quick breads AND
regular flour for yeast-raised goods.

I don't use cornmeal at all, so I can't speak to its non-leavened uses.

Cindy Hamilton

On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > On 2019-12-04 2:59 p.m., wrote:
> > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
> > >>
> > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
> > >>>
> > >>> Do they not offer a self-rising cornmeal?
> > >>
> > >> I've never seen the point in self-rising anything. I have baking powder
> > >> and baking soda. It's the work of a few seconds to add it to the other
> > >> dry ingredients.
> > >>
> > >> What do you do when non-self-rising is called for? Stock both kinds?
> > >>
> > >> Cindy Hamilton
> > >>
> > > Well, since I'm not a baker, I don't buy or store non self-rising flour or
> > > cornmeal. But why buy and store separate ingredients to add when they're already in flour or cornmeal? That's like buying powdered milk to drink
> > > and having to mix it when you can buy milk in a jug at the store.
> > > incorporated into either
> > >
> > I can understand that. I am a baker and I stock SR, cake, AP and bread
> > flours as well as baking powder and soda. In the UK, SR flour is widely
> > available and is in the pantry of every home baker.
> > Graham
>
> I believe you. Self-rising flour was invented in the UK. Why did that create it? Beats me. It was introduced to the US but mostly it was embraced by the cooks down South. Why mostly the South? Beats me. OTOH, the US has its own dry mix product which was introduced in the 1930s - Bisquick. It was popular even on this rock. I should try SR flour since I've heard about it for decades.

Bisquick already has the fat (partially hydrogenated vegetable shortening)
mixed in. It's not the same as self-rising flour.

Cindy Hamilton

On Wednesday, December 4, 2019 at 5:37:42 PM UTC-5, graham wrote:
> On 2019-12-04 2:59 p.m., wrote:
> > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
> >>
> >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
> >>>
> >>> Do they not offer a self-rising cornmeal?
> >>
> >> I've never seen the point in self-rising anything. I have baking powder
> >> and baking soda. It's the work of a few seconds to add it to the other
> >> dry ingredients.
> >>
> >> What do you do when non-self-rising is called for? Stock both kinds?
> >>
> >> Cindy Hamilton
> >>
> > Well, since I'm not a baker, I don't buy or store non self-rising flour or
> > cornmeal. But why buy and store separate ingredients to add when they're already in flour or cornmeal? That's like buying powdered milk to drink
> > and having to mix it when you can buy milk in a jug at the store.
> > incorporated into either
> >
> I can understand that. I am a baker and I stock SR, cake, AP and bread
> flours as well as baking powder and soda. In the UK, SR flour is widely
> available and is in the pantry of every home baker.
> Graham

I'm not much of a baker, but it seems unlikely to me that very many things
that require baking powder all require the same amount. Brownies
don't need much, for example.

Cindy Hamilton

On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > > On 2019-12-04 2:59 p.m., wrote:
> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
> > > >>
> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, wrote:
> > > >>>
> > > >>> Do they not offer a self-rising cornmeal?
> > > >>
> > > >> I've never seen the point in self-rising anything. I have baking powder
> > > >> and baking soda. It's the work of a few seconds to add it to the other
> > > >> dry ingredients.
> > > >>
> > > >> What do you do when non-self-rising is called for? Stock both kinds?
> > > >>
> > > >> Cindy Hamilton
> > > >>
> > > > Well, since I'm not a baker, I don't buy or store non self-rising flour or
> > > > cornmeal. But why buy and store separate ingredients to add when they're already in flour or cornmeal? That's like buying powdered milk to drink
> > > > and having to mix it when you can buy milk in a jug at the store.
> > > > incorporated into either
> > > >
> > > I can understand that. I am a baker and I stock SR, cake, AP and bread
> > > flours as well as baking powder and soda. In the UK, SR flour is widely
> > > available and is in the pantry of every home baker.
> > > Graham
> >
> > I believe you. Self-rising flour was invented in the UK. Why did that create it? Beats me. It was introduced to the US but mostly it was embraced by the cooks down South. Why mostly the South? Beats me. OTOH, the US has its own dry mix product which was introduced in the 1930s - Bisquick. It was popular even on this rock. I should try SR flour since I've heard about it for decades.
>
> Bisquick already has the fat (partially hydrogenated vegetable shortening)
> mixed in. It's not the same as self-rising flour.
>
> Cindy Hamilton

I never said that it was the same thing. The idea behind both products was to shorten the time that it took to make biscuits. I have a couple of dry mix products that I use - a pancake mix and a cornbread mix. As it goes, these products work brilliantly. Rest assured that I know it's not the same thing as SR flour.

https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU

On 2019-12-05 5:55 a.m., Cindy Hamilton wrote:
> On Wednesday, December 4, 2019 at 5:37:42 PM UTC-5, graham wrote:

> I'm not much of a baker, but it seems unlikely to me that very many
> things that require baking powder all require the same amount.
> Brownies don't need much, for example.
>


Brownies don't require any baking powder. At least the recipe from Joy
of Cooking that I used yesterday didn't. It just called for whipping
eggs until they turn light yellow, keep whipping while adding sugar and
vanilla, then fold it into the butter and chocolate mixture and then
fold in the flour. No leavening at all.

"Cindy Hamilton" wrote in message
...

On Wednesday, December 4, 2019 at 4:59:08 PM UTC-5,
wrote:
> On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton wrote:
> >
> > On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5,
> > wrote:
> > >
> > > Do they not offer a self-rising cornmeal?
> >
> > I've never seen the point in self-rising anything. I have baking powder
> > and baking soda. It's the work of a few seconds to add it to the other
> > dry ingredients.
> >
> > What do you do when non-self-rising is called for? Stock both kinds?
> >
> > Cindy Hamilton
> >
> Well, since I'm not a baker, I don't buy or store non self-rising flour or
> cornmeal. But why buy and store separate ingredients to add when they're
> already in flour or cornmeal? That's like buying powdered milk to drink
> and having to mix it when you can buy milk in a jug at the store.
> incorporated into either

Because not every use of flour benefits from having the leavening in
it already. I'd have to have self-rising flour for quick breads AND
regular flour for yeast-raised goods.

I don't use cornmeal at all, so I can't speak to its non-leavened uses.

Cindy Hamilton

===

I use SR flour for cakes and pastries.

On 12/4/2019 1:50 PM, Leo wrote:
> On 2019 Dec 3, , wrote
> (in >):
>
>> Do they not offer a self-rising cornmeal?
>
> I dont know. I never looked. Ive used the stuff forever, and looking
> for something new has never occurred to me. I did buy a "cornbread-in-a-box"
> once from some company. Meh.
>
> leo
>
>
Jiffy? Too darn sweet!

Jill

"dsi1" wrote in message
...

On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > > On 2019-12-04 2:59 p.m., wrote:
> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy Hamilton
> > > > wrote:
> > > >>
> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5,
> > > >> wrote:
> > > >>>
> > > >>> Do they not offer a self-rising cornmeal?
> > > >>
> > > >> I've never seen the point in self-rising anything. I have baking
> > > >> powder
> > > >> and baking soda. It's the work of a few seconds to add it to the
> > > >> other
> > > >> dry ingredients.
> > > >>
> > > >> What do you do when non-self-rising is called for? Stock both
> > > >> kinds?
> > > >>
> > > >> Cindy Hamilton
> > > >>
> > > > Well, since I'm not a baker, I don't buy or store non self-rising
> > > > flour or
> > > > cornmeal. But why buy and store separate ingredients to add when
> > > > they're already in flour or cornmeal? That's like buying powdered
> > > > milk to drink
> > > > and having to mix it when you can buy milk in a jug at the store.
> > > > incorporated into either
> > > >
> > > I can understand that. I am a baker and I stock SR, cake, AP and bread
> > > flours as well as baking powder and soda. In the UK, SR flour is
> > > widely
> > > available and is in the pantry of every home baker.
> > > Graham
> >
> > I believe you. Self-rising flour was invented in the UK. Why did that
> > create it? Beats me. It was introduced to the US but mostly it was
> > embraced by the cooks down South. Why mostly the South? Beats me. OTOH,
> > the US has its own dry mix product which was introduced in the 1930s -
> > Bisquick. It was popular even on this rock. I should try SR flour since
> > I've heard about it for decades.
>
> Bisquick already has the fat (partially hydrogenated vegetable shortening)
> mixed in. It's not the same as self-rising flour.
>
> Cindy Hamilton

I never said that it was the same thing. The idea behind both products was
to shorten the time that it took to make biscuits. I have a couple of dry
mix products that I use - a pancake mix and a cornbread mix. As it goes,
these products work brilliantly. Rest assured that I know it's not the same
thing as SR flour.

https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU

===

That looks nice.

On 12/5/2019 9:31 AM, Ophelia wrote:
> "dsi1"Â* wrote in message
> ...
>
> On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
>> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
>> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
>> > > On 2019-12-04 2:59 p.m., wrote:
>> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
>> Hamilton > > > wrote:
>> > > >>
>> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
>> wrote:
>> > > >>>
>> > > >>> Do they not offer a self-rising cornmeal?
>> > > >>
>> > > >> I've never seen the point in self-rising anything.Â* I have
>> baking > > >> powder
>> > > >> and baking soda.Â* It's the work of a few seconds to add it to
>> the > > >> other
>> > > >> dry ingredients.
>> > > >>
>> > > >> What do you do when non-self-rising is called for?Â* Stock both
>> > > >> kinds?
>> > > >>
>> > > >> Cindy Hamilton
>> > > >>
>> > > > Well, since I'm not a baker, I don't buy or store non
>> self-rising > > > flour or
>> > > > cornmeal.Â* But why buy and store separate ingredients to add
>> when > > > they're already in flour or cornmeal?Â* That's like buying
>> powdered > > > milk to drink
>> > > > and having to mix it when you can buy milk in a jug at the store.
>> > > > incorporated into either
>> > > >
>> > > I can understand that. I am a baker and I stock SR, cake, AP and
>> bread
>> > > flours as well as baking powder and soda. In the UK, SR flour is >
>> > widely
>> > > available and is in the pantry of every home baker.
>> > > Graham
>> >
>> > I believe you. Self-rising flour was invented in the UK. Why did
>> that > create it? Beats me. It was introduced to the US but mostly it
>> was > embraced by the cooks down South. Why mostly the South? Beats
>> me. OTOH, > the US has its own dry mix product which was introduced in
>> the 1930s - > Bisquick. It was popular even on this rock. I should try
>> SR flour since > I've heard about it for decades.
>>
>> Bisquick already has the fat (partially hydrogenated vegetable
>> shortening)
>> mixed in.Â* It's not the same as self-rising flour.
>>
>> Cindy Hamilton
>
> I never said that it was the same thing. The idea behind both products
> was to shorten the time that it took to make biscuits. I have a couple
> of dry mix products that I use - a pancake mix and a cornbread mix. As
> it goes, these products work brilliantly. Rest assured that I know it's
> not the same thing as SR flour.
>
> https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
>
>
> ===
>
> Â* That looks nice.
>
I can't tell what the heck it is.

Jill

On Thursday, December 5, 2019 at 9:18:17 AM UTC-5, Dave Smith wrote:
> On 2019-12-05 5:55 a.m., Cindy Hamilton wrote:
> > On Wednesday, December 4, 2019 at 5:37:42 PM UTC-5, graham wrote:
>
> > I'm not much of a baker, but it seems unlikely to me that very many
> > things that require baking powder all require the same amount.
> > Brownies don't need much, for example.
> >
>
>
> Brownies don't require any baking powder. At least the recipe from Joy
> of Cooking that I used yesterday didn't. It just called for whipping
> eggs until they turn light yellow, keep whipping while adding sugar and
> vanilla, then fold it into the butter and chocolate mixture and then
> fold in the flour. No leavening at all.

Some brownie recipes call for it. I'm pretty sure the one my husband
uses does. It's the Baker's chocolate "one-bowl" brownie recipe and
no whipping of eggs is required.

Cindy Hamilton

On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> On 12/5/2019 9:31 AM, Ophelia wrote:
> > "dsi1"Â* wrote in message
> > ...
> >
> > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> >> > > On 2019-12-04 2:59 p.m., wrote:
> >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> >> Hamilton > > > wrote:
> >> > > >>
> >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> >> wrote:
> >> > > >>>
> >> > > >>> Do they not offer a self-rising cornmeal?
> >> > > >>
> >> > > >> I've never seen the point in self-rising anything.Â* I have
> >> baking > > >> powder
> >> > > >> and baking soda.Â* It's the work of a few seconds to add it to
> >> the > > >> other
> >> > > >> dry ingredients.
> >> > > >>
> >> > > >> What do you do when non-self-rising is called for?Â* Stock both
> >> > > >> kinds?
> >> > > >>
> >> > > >> Cindy Hamilton
> >> > > >>
> >> > > > Well, since I'm not a baker, I don't buy or store non
> >> self-rising > > > flour or
> >> > > > cornmeal.Â* But why buy and store separate ingredients to add
> >> when > > > they're already in flour or cornmeal?Â* That's like buying
> >> powdered > > > milk to drink
> >> > > > and having to mix it when you can buy milk in a jug at the store..
> >> > > > incorporated into either
> >> > > >
> >> > > I can understand that. I am a baker and I stock SR, cake, AP and
> >> bread
> >> > > flours as well as baking powder and soda. In the UK, SR flour is >
> >> > widely
> >> > > available and is in the pantry of every home baker.
> >> > > Graham
> >> >
> >> > I believe you. Self-rising flour was invented in the UK. Why did
> >> that > create it? Beats me. It was introduced to the US but mostly it
> >> was > embraced by the cooks down South. Why mostly the South? Beats
> >> me. OTOH, > the US has its own dry mix product which was introduced in
> >> the 1930s - > Bisquick. It was popular even on this rock. I should try
> >> SR flour since > I've heard about it for decades.
> >>
> >> Bisquick already has the fat (partially hydrogenated vegetable
> >> shortening)
> >> mixed in.Â* It's not the same as self-rising flour.
> >>
> >> Cindy Hamilton
> >
> > I never said that it was the same thing. The idea behind both products
> > was to shorten the time that it took to make biscuits. I have a couple
> > of dry mix products that I use - a pancake mix and a cornbread mix. As
> > it goes, these products work brilliantly. Rest assured that I know it's
> > not the same thing as SR flour.
> >
> > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> >
> >
> > ===
> >
> > Â* That looks nice.
> >
> I can't tell what the heck it is.
>
> Jill

Pancakes with some godawful white goo on them. I know dsi1
mentioned once what they use on pancakes on his rock, but
it has mercifully passed from my memory.

Cindy Hamilton

On Thursday, December 5, 2019 at 10:23:00 AM UTC-5, Cindy Hamilton wrote:
> On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > "dsi1"Â* wrote in message
> > > ...
> > >
> > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > >> > > On 2019-12-04 2:59 p.m., wrote:
> > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > >> Hamilton > > > wrote:
> > >> > > >>
> > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > >> wrote:
> > >> > > >>>
> > >> > > >>> Do they not offer a self-rising cornmeal?
> > >> > > >>
> > >> > > >> I've never seen the point in self-rising anything.Â* I have
> > >> baking > > >> powder
> > >> > > >> and baking soda.Â* It's the work of a few seconds to add it to
> > >> the > > >> other
> > >> > > >> dry ingredients.
> > >> > > >>
> > >> > > >> What do you do when non-self-rising is called for?Â* Stock both
> > >> > > >> kinds?
> > >> > > >>
> > >> > > >> Cindy Hamilton
> > >> > > >>
> > >> > > > Well, since I'm not a baker, I don't buy or store non
> > >> self-rising > > > flour or
> > >> > > > cornmeal.Â* But why buy and store separate ingredients to add
> > >> when > > > they're already in flour or cornmeal?Â* That's like buying
> > >> powdered > > > milk to drink
> > >> > > > and having to mix it when you can buy milk in a jug at the store.
> > >> > > > incorporated into either
> > >> > > >
> > >> > > I can understand that. I am a baker and I stock SR, cake, AP and
> > >> bread
> > >> > > flours as well as baking powder and soda. In the UK, SR flour is >
> > >> > widely
> > >> > > available and is in the pantry of every home baker.
> > >> > > Graham
> > >> >
> > >> > I believe you. Self-rising flour was invented in the UK. Why did
> > >> that > create it? Beats me. It was introduced to the US but mostly it
> > >> was > embraced by the cooks down South. Why mostly the South? Beats
> > >> me. OTOH, > the US has its own dry mix product which was introduced in
> > >> the 1930s - > Bisquick. It was popular even on this rock. I should try
> > >> SR flour since > I've heard about it for decades.
> > >>
> > >> Bisquick already has the fat (partially hydrogenated vegetable
> > >> shortening)
> > >> mixed in.Â* It's not the same as self-rising flour.
> > >>
> > >> Cindy Hamilton
> > >
> > > I never said that it was the same thing. The idea behind both products
> > > was to shorten the time that it took to make biscuits. I have a couple
> > > of dry mix products that I use - a pancake mix and a cornbread mix. As
> > > it goes, these products work brilliantly. Rest assured that I know it's
> > > not the same thing as SR flour.
> > >
> > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > >
> > >
> > > ===
> > >
> > > Â* That looks nice.
> > >
> > I can't tell what the heck it is.
> >
> > Jill
>
> Pancakes with some godawful white goo on them. I know dsi1
> mentioned once what they use on pancakes on his rock, but
> it has mercifully passed from my memory.
>
> Cindy Hamilton

I'm a vulgarian, so I don't think you would like to think what I think about the topping. I really like vulgar humour, although if I continued with this post, I'd probably be banned from here.

On Thursday, December 5, 2019 at 11:08:45 AM UTC-5, A Moose in Love wrote:
> On Thursday, December 5, 2019 at 10:23:00 AM UTC-5, Cindy Hamilton wrote:
> > On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > > "dsi1"Â* wrote in message
> > > > ...
> > > >
> > > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> > > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > > >> > > On 2019-12-04 2:59 p.m., wrote:
> > > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > > >> Hamilton > > > wrote:
> > > >> > > >>
> > > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > > >> wrote:
> > > >> > > >>>
> > > >> > > >>> Do they not offer a self-rising cornmeal?
> > > >> > > >>
> > > >> > > >> I've never seen the point in self-rising anything.Â* I have
> > > >> baking > > >> powder
> > > >> > > >> and baking soda.Â* It's the work of a few seconds to add it to
> > > >> the > > >> other
> > > >> > > >> dry ingredients.
> > > >> > > >>
> > > >> > > >> What do you do when non-self-rising is called for?Â* Stock both
> > > >> > > >> kinds?
> > > >> > > >>
> > > >> > > >> Cindy Hamilton
> > > >> > > >>
> > > >> > > > Well, since I'm not a baker, I don't buy or store non
> > > >> self-rising > > > flour or
> > > >> > > > cornmeal.Â* But why buy and store separate ingredients to add
> > > >> when > > > they're already in flour or cornmeal?Â* That's like buying
> > > >> powdered > > > milk to drink
> > > >> > > > and having to mix it when you can buy milk in a jug at the store.
> > > >> > > > incorporated into either
> > > >> > > >
> > > >> > > I can understand that. I am a baker and I stock SR, cake, AP and
> > > >> bread
> > > >> > > flours as well as baking powder and soda. In the UK, SR flour is >
> > > >> > widely
> > > >> > > available and is in the pantry of every home baker.
> > > >> > > Graham
> > > >> >
> > > >> > I believe you. Self-rising flour was invented in the UK. Why did
> > > >> that > create it? Beats me. It was introduced to the US but mostly it
> > > >> was > embraced by the cooks down South. Why mostly the South? Beats
> > > >> me. OTOH, > the US has its own dry mix product which was introduced in
> > > >> the 1930s - > Bisquick. It was popular even on this rock. I should try
> > > >> SR flour since > I've heard about it for decades.
> > > >>
> > > >> Bisquick already has the fat (partially hydrogenated vegetable
> > > >> shortening)
> > > >> mixed in.Â* It's not the same as self-rising flour.
> > > >>
> > > >> Cindy Hamilton
> > > >
> > > > I never said that it was the same thing. The idea behind both products
> > > > was to shorten the time that it took to make biscuits. I have a couple
> > > > of dry mix products that I use - a pancake mix and a cornbread mix. As
> > > > it goes, these products work brilliantly. Rest assured that I know it's
> > > > not the same thing as SR flour.
> > > >
> > > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > > >
> > > >
> > > > ===
> > > >
> > > > Â* That looks nice.
> > > >
> > > I can't tell what the heck it is.
> > >
> > > Jill
> >
> > Pancakes with some godawful white goo on them. I know dsi1
> > mentioned once what they use on pancakes on his rock, but
> > it has mercifully passed from my memory.
> >
> > Cindy Hamilton
>
> I'm a vulgarian, so I don't think you would like to think what I think about the topping. I really like vulgar humour, although if I continued with this post, I'd probably be banned from here.

I know exactly what you're thinking about. It's too white for that.

Cindy Hamilton

On Thursday, December 5, 2019 at 11:13:57 AM UTC-5, Cindy Hamilton wrote:
> On Thursday, December 5, 2019 at 11:08:45 AM UTC-5, A Moose in Love wrote:
> > On Thursday, December 5, 2019 at 10:23:00 AM UTC-5, Cindy Hamilton wrote:
> > > On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > > > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > > > "dsi1"Â* wrote in message
> > > > > ...
> > > > >
> > > > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> > > > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > > > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > > > >> > > On 2019-12-04 2:59 p.m., wrote:
> > > > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > > > >> Hamilton > > > wrote:
> > > > >> > > >>
> > > > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > > > >> wrote:
> > > > >> > > >>>
> > > > >> > > >>> Do they not offer a self-rising cornmeal?
> > > > >> > > >>
> > > > >> > > >> I've never seen the point in self-rising anything.Â* I have
> > > > >> baking > > >> powder
> > > > >> > > >> and baking soda.Â* It's the work of a few seconds to add it to
> > > > >> the > > >> other
> > > > >> > > >> dry ingredients.
> > > > >> > > >>
> > > > >> > > >> What do you do when non-self-rising is called for?Â* Stock both
> > > > >> > > >> kinds?
> > > > >> > > >>
> > > > >> > > >> Cindy Hamilton
> > > > >> > > >>
> > > > >> > > > Well, since I'm not a baker, I don't buy or store non
> > > > >> self-rising > > > flour or
> > > > >> > > > cornmeal.Â* But why buy and store separate ingredients to add
> > > > >> when > > > they're already in flour or cornmeal?Â* That's like buying
> > > > >> powdered > > > milk to drink
> > > > >> > > > and having to mix it when you can buy milk in a jug at the store.
> > > > >> > > > incorporated into either
> > > > >> > > >
> > > > >> > > I can understand that. I am a baker and I stock SR, cake, AP and
> > > > >> bread
> > > > >> > > flours as well as baking powder and soda. In the UK, SR flour is >
> > > > >> > widely
> > > > >> > > available and is in the pantry of every home baker.
> > > > >> > > Graham
> > > > >> >
> > > > >> > I believe you. Self-rising flour was invented in the UK. Why did
> > > > >> that > create it? Beats me. It was introduced to the US but mostly it
> > > > >> was > embraced by the cooks down South. Why mostly the South? Beats
> > > > >> me. OTOH, > the US has its own dry mix product which was introduced in
> > > > >> the 1930s - > Bisquick. It was popular even on this rock. I should try
> > > > >> SR flour since > I've heard about it for decades.
> > > > >>
> > > > >> Bisquick already has the fat (partially hydrogenated vegetable
> > > > >> shortening)
> > > > >> mixed in.Â* It's not the same as self-rising flour.
> > > > >>
> > > > >> Cindy Hamilton
> > > > >
> > > > > I never said that it was the same thing. The idea behind both products
> > > > > was to shorten the time that it took to make biscuits. I have a couple
> > > > > of dry mix products that I use - a pancake mix and a cornbread mix. As
> > > > > it goes, these products work brilliantly. Rest assured that I know it's
> > > > > not the same thing as SR flour.
> > > > >
> > > > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > > > >
> > > > >
> > > > > ===
> > > > >
> > > > > Â* That looks nice.
> > > > >
> > > > I can't tell what the heck it is.
> > > >
> > > > Jill
> > >
> > > Pancakes with some godawful white goo on them. I know dsi1
> > > mentioned once what they use on pancakes on his rock, but
> > > it has mercifully passed from my memory.
> > >
> > > Cindy Hamilton
> >
> > I'm a vulgarian, so I don't think you would like to think what I think about the topping. I really like vulgar humour, although if I continued with this post, I'd probably be banned from here.
>
> I know exactly what you're thinking about. It's too white for that.
>
> Cindy Hamilton

I'm glad you didn't take offense.

On Thu, 28 Nov 2019 09:54:04 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> On 11/27/2019 11:23 PM, Ed Pawlowski wrote:
>> > Seems people actually ate this stuff
>> >
>> >
>> > https://imgur.com/gallery/fijBP7p
>> >
>> > bologna cake?
>> > Plenty of Jello salads too.
>>
>> I saw some of those on TV yesterday, Ed. No way am I going eat a
>> bologna cake frosted with "ranch cream cheese" frosting. Someone please
>> pass the cornbread dressing. That is, cornbread dressing that isn't
>> made with cauliflower.
>>
>> Jill
>
>And from the dark side, cornbread dressing sounds pretty nasty to
>me. Never had it and won't dare make it but I would try it if
>someone else served it to me. Might be better than it sounds.

I've had cornbread and oyster dressing. It wasn't something I would
want again
Janet US

On Thu, 28 Nov 2019 19:34:03 -0500, songbird >
wrote:

>Gary wrote:
>...
>> And from the dark side, cornbread dressing sounds pretty nasty to
>> me. Never had it and won't dare make it but I would try it if
>> someone else served it to me. Might be better than it sounds.
>
> seems just another version of polenta with mixed
>seasonings, etc. nothing i'd freak out about.
>
> i mean scrapple sounds good, head cheese is ok, etc.
>i've surely had worse or stranger things.
>
>
> songbird

Although I don't care for polenta, the fried polenta squares the day
after always sounded good to me
Janet US

On Sat, 30 Nov 2019 11:38:26 -0500, Ed Pawlowski > wrote:

>On 11/30/2019 9:12 AM, Cindy Hamilton wrote:
>
>>
>> I care. Cornbread is gritty. I'll stick to regular bread
>> stuffing.
>>
>> Cindy Hamilton
>>
>
>I avoid cornbread for that reason. Tried a couple, never like it.
>Until yesterday.
>
>Thanksgiving was at my son's house and everyone brought something. It
>was put out like a buffet and I passed on the cornbread. In the end,
>everyone took leftovers home and I was given a contain with a bit of
>everything, including the cornbread. Last night I figured it was there,
>why not try it. Wow, it was very good. Not sure how it was made, but
>there was corn kernels in it. I'll enjoy the rest of it tonight.

Try this, I'm pretty sure this is what you had. I don't like
cornbread either but I really like this stuff. In spite of being
called a pudding it is cake like. Use a small can of diced chilies
instead of fussing with the jalapenos

Cornbread Pudding
1 15.25 ounce can whole kernel corn, drained 432g

1 15 ounce can cream-style corn 420g

8 oz sour cream 230g

8.5 oz dry corn muffin mix 240g

salt and pepper to taste

2 jalapeños de-seeded and finely diced add more if you love spice!

3/4 cup butter melted, 170g

2 eggs large

1 3/4 oz parmesan grated, 52.5g

Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch
casserole dish.
Beat two eggs in a bowl. Drain a 15oz can of whole kernel corn. Deseed
and finely dice 2-4 jalapeños depending on how much spice you'd like.
Combine kernel corn, cream style corn, sour cream, melted butter,
beaten eggs, corn muffin mix, jalapeños, and parmesan in a bowl. Add
salt and pepper to taste.
Transfer to baking dish and bake at 350 degrees F (175 degrees C) for
80 minutes or until a toothpick comes out clean.

Janet US

On Mon, 2 Dec 2019 08:27:38 -0500, songbird >
wrote:

>Julie Bove wrote:
>> songbird wrote:
>...
>>> likely creamed corn.
>>
>> No. Whole kernel.
>
> i wouldn't know for sure, but i've seen and eaten a lot
>of cornbread with creamed corn in it and hardly any that
>used whole kernel.
>
>
> songbird

generally the recipe calls for both creamed corn and whole kernel corn
Janet US

On 12/5/2019 1:21 PM, U.S. Janet B. wrote:
> On Thu, 28 Nov 2019 19:34:03 -0500, songbird >
> wrote:
>
>> Gary wrote:
>> ...
>>> And from the dark side, cornbread dressing sounds pretty nasty to
>>> me. Never had it and won't dare make it but I would try it if
>>> someone else served it to me. Might be better than it sounds.
>>
>> seems just another version of polenta with mixed
>> seasonings, etc. nothing i'd freak out about.
>>
>> i mean scrapple sounds good, head cheese is ok, etc.
>> i've surely had worse or stranger things.
>>
>>
>> songbird
>
> Although I don't care for polenta, the fried polenta squares the day
> after always sounded good to me
> Janet US
>

Yes, fried is good. Not something I'd want every day but is is a nice
treat once in a while.

On Wed, 4 Dec 2019 08:11:18 -0500, jmcquown >
wrote:

>On 12/4/2019 7:23 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/4/2019 5:50 AM, Cindy Hamilton wrote:
>>>> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5,
>>>> wrote:
>>>>> On Tuesday, December 3, 2019 at 2:40:51 PM UTC-6, Leo wrote:
>>>>>>
>>>>>>> There are two corn bread recipes on the Albers' web site.
>>>>>>>
>>>>>> Starts with 1 cup Albers® Yellow Corn
>>>>>> Meal.
>>>>>>
>>>>>> 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar,
>>>>>> 1 Tbsp
>>>>>> baking powder, 1 tsp salt,
>>>>>>
>>>>>> leo
>>>>>>
>>>>> Do they not offer a self-rising cornmeal?
>>>>
>>>> I've never seen the point in self-rising anything.* I have baking powder
>>>> and baking soda.* It's the work of a few seconds to add it to the other
>>>> dry ingredients.
>>>>
>>>> What do you do when non-self-rising is called for?* Stock both kinds?
>>>>
>>>> Cindy Hamilton
>>>>
>>> I agree with you there, Cindy.* I've never bought self-rising cornmeal
>>> (or self-rising flour, for that matter).
>>
>> Me either.
>
>Thanks, Julie! It may sound like I'm stereotyping, but self-rising
>seems to be a "Southern" thing. (Hey, I live in the Southern US.) I've
>never bought self-rising anything. It's easy enough to add the rising
>ingredients if needed. Leave them out if not.
>
>Jill

the only time I bought self rising flour was for a batter (don't
remember what I was battering). I do remember that the batter turned
out better than anything I had tried before. I didn't get that flour
again because it was a long time before I fried anything again and I
figured that the oomph was gone from the flour
Janet US

On Thursday, December 5, 2019 at 5:23:00 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > "dsi1"Â* wrote in message
> > > ...
> > >
> > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > >> > > On 2019-12-04 2:59 p.m., wrote:
> > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > >> Hamilton > > > wrote:
> > >> > > >>
> > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > >> wrote:
> > >> > > >>>
> > >> > > >>> Do they not offer a self-rising cornmeal?
> > >> > > >>
> > >> > > >> I've never seen the point in self-rising anything.Â* I have
> > >> baking > > >> powder
> > >> > > >> and baking soda.Â* It's the work of a few seconds to add it to
> > >> the > > >> other
> > >> > > >> dry ingredients.
> > >> > > >>
> > >> > > >> What do you do when non-self-rising is called for?Â* Stock both
> > >> > > >> kinds?
> > >> > > >>
> > >> > > >> Cindy Hamilton
> > >> > > >>
> > >> > > > Well, since I'm not a baker, I don't buy or store non
> > >> self-rising > > > flour or
> > >> > > > cornmeal.Â* But why buy and store separate ingredients to add
> > >> when > > > they're already in flour or cornmeal?Â* That's like buying
> > >> powdered > > > milk to drink
> > >> > > > and having to mix it when you can buy milk in a jug at the store.
> > >> > > > incorporated into either
> > >> > > >
> > >> > > I can understand that. I am a baker and I stock SR, cake, AP and
> > >> bread
> > >> > > flours as well as baking powder and soda. In the UK, SR flour is >
> > >> > widely
> > >> > > available and is in the pantry of every home baker.
> > >> > > Graham
> > >> >
> > >> > I believe you. Self-rising flour was invented in the UK. Why did
> > >> that > create it? Beats me. It was introduced to the US but mostly it
> > >> was > embraced by the cooks down South. Why mostly the South? Beats
> > >> me. OTOH, > the US has its own dry mix product which was introduced in
> > >> the 1930s - > Bisquick. It was popular even on this rock. I should try
> > >> SR flour since > I've heard about it for decades.
> > >>
> > >> Bisquick already has the fat (partially hydrogenated vegetable
> > >> shortening)
> > >> mixed in.Â* It's not the same as self-rising flour.
> > >>
> > >> Cindy Hamilton
> > >
> > > I never said that it was the same thing. The idea behind both products
> > > was to shorten the time that it took to make biscuits. I have a couple
> > > of dry mix products that I use - a pancake mix and a cornbread mix. As
> > > it goes, these products work brilliantly. Rest assured that I know it's
> > > not the same thing as SR flour.
> > >
> > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > >
> > >
> > > ===
> > >
> > > Â* That looks nice.
> > >
> > I can't tell what the heck it is.
> >
> > Jill
>
> Pancakes with some godawful white goo on them. I know dsi1
> mentioned once what they use on pancakes on his rock, but
> it has mercifully passed from my memory.
>
> Cindy Hamilton

Blueberry pancakes with coconut syrup is too hard for your brain to process? What are you - some kind of commie pinko *******? That Hawaiian Sun coconut syrup is pretty tasty and as an added bonus, it contains a hefty dose of TiO2! OTOH, for you boring/unimaginative types, I can also make plain pancakes so you don't have to pitch a fit.

https://www.amazon.com/photos/shared...5Y2zY0MTBmGzp0

On Thursday, December 5, 2019 at 6:19:49 AM UTC-10, A Moose in Love wrote:
> On Thursday, December 5, 2019 at 11:13:57 AM UTC-5, Cindy Hamilton wrote:
> > On Thursday, December 5, 2019 at 11:08:45 AM UTC-5, A Moose in Love wrote:
> > > On Thursday, December 5, 2019 at 10:23:00 AM UTC-5, Cindy Hamilton wrote:
> > > > On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > > > > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > > > > "dsi1"Â* wrote in message
> > > > > > ...
> > > > > >
> > > > > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> > > > > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > > > > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > > > > >> > > On 2019-12-04 2:59 p.m., wrote:
> > > > > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > > > > >> Hamilton > > > wrote:
> > > > > >> > > >>
> > > > > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > > > > >> wrote:
> > > > > >> > > >>>
> > > > > >> > > >>> Do they not offer a self-rising cornmeal?
> > > > > >> > > >>
> > > > > >> > > >> I've never seen the point in self-rising anything.Â* I have
> > > > > >> baking > > >> powder
> > > > > >> > > >> and baking soda.Â* It's the work of a few seconds to add it to
> > > > > >> the > > >> other
> > > > > >> > > >> dry ingredients.
> > > > > >> > > >>
> > > > > >> > > >> What do you do when non-self-rising is called for?Â* Stock both
> > > > > >> > > >> kinds?
> > > > > >> > > >>
> > > > > >> > > >> Cindy Hamilton
> > > > > >> > > >>
> > > > > >> > > > Well, since I'm not a baker, I don't buy or store non
> > > > > >> self-rising > > > flour or
> > > > > >> > > > cornmeal.Â* But why buy and store separate ingredients to add
> > > > > >> when > > > they're already in flour or cornmeal?Â* That's like buying
> > > > > >> powdered > > > milk to drink
> > > > > >> > > > and having to mix it when you can buy milk in a jug at the store.
> > > > > >> > > > incorporated into either
> > > > > >> > > >
> > > > > >> > > I can understand that. I am a baker and I stock SR, cake, AP and
> > > > > >> bread
> > > > > >> > > flours as well as baking powder and soda. In the UK, SR flour is >
> > > > > >> > widely
> > > > > >> > > available and is in the pantry of every home baker.
> > > > > >> > > Graham
> > > > > >> >
> > > > > >> > I believe you. Self-rising flour was invented in the UK. Why did
> > > > > >> that > create it? Beats me. It was introduced to the US but mostly it
> > > > > >> was > embraced by the cooks down South. Why mostly the South? Beats
> > > > > >> me. OTOH, > the US has its own dry mix product which was introduced in
> > > > > >> the 1930s - > Bisquick. It was popular even on this rock. I should try
> > > > > >> SR flour since > I've heard about it for decades.
> > > > > >>
> > > > > >> Bisquick already has the fat (partially hydrogenated vegetable
> > > > > >> shortening)
> > > > > >> mixed in.Â* It's not the same as self-rising flour.
> > > > > >>
> > > > > >> Cindy Hamilton
> > > > > >
> > > > > > I never said that it was the same thing. The idea behind both products
> > > > > > was to shorten the time that it took to make biscuits. I have a couple
> > > > > > of dry mix products that I use - a pancake mix and a cornbread mix. As
> > > > > > it goes, these products work brilliantly. Rest assured that I know it's
> > > > > > not the same thing as SR flour.
> > > > > >
> > > > > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > > > > >
> > > > > >
> > > > > > ===
> > > > > >
> > > > > > Â* That looks nice.
> > > > > >
> > > > > I can't tell what the heck it is.
> > > > >
> > > > > Jill
> > > >
> > > > Pancakes with some godawful white goo on them. I know dsi1
> > > > mentioned once what they use on pancakes on his rock, but
> > > > it has mercifully passed from my memory.
> > > >
> > > > Cindy Hamilton
> > >
> > > I'm a vulgarian, so I don't think you would like to think what I think about the topping. I really like vulgar humour, although if I continued with this post, I'd probably be banned from here.
> >
> > I know exactly what you're thinking about. It's too white for that.
> >
> > Cindy Hamilton
>
> I'm glad you didn't take offense.

Well I sure do take offense. After all, that's my sperm you're talking about!

"dsi1" wrote in message
...

On Thursday, December 5, 2019 at 5:23:00 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton
> > > wrote:
> > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > >> > > On 2019-12-04 2:59 p.m., wrote:
> > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > >> Hamilton > > > wrote:
> > >> > > >>
> > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > >> wrote:
> > >> > > >>>
> > >> > > >>> Do they not offer a self-rising cornmeal?
> > >> > > >>
> > >> > > >> I've never seen the point in self-rising anything. I have
> > >> baking > > >> powder
> > >> > > >> and baking soda. It's the work of a few seconds to add it to
> > >> the > > >> other
> > >> > > >> dry ingredients.
> > >> > > >>
> > >> > > >> What do you do when non-self-rising is called for? Stock both
> > >> > > >> kinds?
> > >> > > >>
> > >> > > >> Cindy Hamilton
> > >> > > >>
> > >> > > > Well, since I'm not a baker, I don't buy or store non
> > >> self-rising > > > flour or
> > >> > > > cornmeal. But why buy and store separate ingredients to add
> > >> when > > > they're already in flour or cornmeal? That's like buying
> > >> powdered > > > milk to drink
> > >> > > > and having to mix it when you can buy milk in a jug at the
> > >> > > > store.
> > >> > > > incorporated into either
> > >> > > >
> > >> > > I can understand that. I am a baker and I stock SR, cake, AP and
> > >> bread
> > >> > > flours as well as baking powder and soda. In the UK, SR flour is
> > >> > > >
> > >> > widely
> > >> > > available and is in the pantry of every home baker.
> > >> > > Graham
> > >> >
> > >> > I believe you. Self-rising flour was invented in the UK. Why did
> > >> that > create it? Beats me. It was introduced to the US but mostly it
> > >> was > embraced by the cooks down South. Why mostly the South? Beats
> > >> me. OTOH, > the US has its own dry mix product which was introduced
> > >> in
> > >> the 1930s - > Bisquick. It was popular even on this rock. I should
> > >> try
> > >> SR flour since > I've heard about it for decades.
> > >>
> > >> Bisquick already has the fat (partially hydrogenated vegetable
> > >> shortening)
> > >> mixed in. It's not the same as self-rising flour.
> > >>
> > >> Cindy Hamilton
> > >
> > > I never said that it was the same thing. The idea behind both products
> > > was to shorten the time that it took to make biscuits. I have a couple
> > > of dry mix products that I use - a pancake mix and a cornbread mix. As
> > > it goes, these products work brilliantly. Rest assured that I know
> > > it's
> > > not the same thing as SR flour.
> > >
> > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > >
> > >
> > > ===
> > >
> > > That looks nice.
> > >
> > I can't tell what the heck it is.
> >
> > Jill
>
> Pancakes with some godawful white goo on them. I know dsi1
> mentioned once what they use on pancakes on his rock, but
> it has mercifully passed from my memory.
>
> Cindy Hamilton

Blueberry pancakes with coconut syrup is too hard for your brain to process?
What are you - some kind of commie pinko *******? That Hawaiian Sun coconut
syrup is pretty tasty and as an added bonus, it contains a hefty dose of
TiO2! OTOH, for you boring/unimaginative types, I can also make plain
pancakes so you don't have to pitch a fit.

https://www.amazon.com/photos/shared...5Y2zY0MTBmGzp0

===

I would prefer them with the topping you showed in your previous pic)

"dsi1" wrote in message
...

On Thursday, December 5, 2019 at 6:19:49 AM UTC-10, A Moose in Love wrote:
> On Thursday, December 5, 2019 at 11:13:57 AM UTC-5, Cindy Hamilton wrote:
> > On Thursday, December 5, 2019 at 11:08:45 AM UTC-5, A Moose in Love
> > wrote:
> > > On Thursday, December 5, 2019 at 10:23:00 AM UTC-5, Cindy Hamilton
> > > wrote:
> > > > On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > > > > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > > > > "dsi1" wrote in message
> > > > > > ...
> > > > > >
> > > > > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy
> > > > > > Hamilton wrote:
> > > > > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > > > > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham
> > > > > >> > wrote:
> > > > > >> > > On 2019-12-04 2:59 p.m., wrote:
> > > > > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > > > > >> Hamilton > > > wrote:
> > > > > >> > > >>
> > > > > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > > > > >> wrote:
> > > > > >> > > >>>
> > > > > >> > > >>> Do they not offer a self-rising cornmeal?
> > > > > >> > > >>
> > > > > >> > > >> I've never seen the point in self-rising anything. I
> > > > > >> > > >> have
> > > > > >> baking > > >> powder
> > > > > >> > > >> and baking soda. It's the work of a few seconds to add
> > > > > >> > > >> it to
> > > > > >> the > > >> other
> > > > > >> > > >> dry ingredients.
> > > > > >> > > >>
> > > > > >> > > >> What do you do when non-self-rising is called for?
> > > > > >> > > >> Stock both
> > > > > >> > > >> kinds?
> > > > > >> > > >>
> > > > > >> > > >> Cindy Hamilton
> > > > > >> > > >>
> > > > > >> > > > Well, since I'm not a baker, I don't buy or store non
> > > > > >> self-rising > > > flour or
> > > > > >> > > > cornmeal. But why buy and store separate ingredients to
> > > > > >> > > > add
> > > > > >> when > > > they're already in flour or cornmeal? That's like
> > > > > >> buying
> > > > > >> powdered > > > milk to drink
> > > > > >> > > > and having to mix it when you can buy milk in a jug at
> > > > > >> > > > the store.
> > > > > >> > > > incorporated into either
> > > > > >> > > >
> > > > > >> > > I can understand that. I am a baker and I stock SR, cake,
> > > > > >> > > AP and
> > > > > >> bread
> > > > > >> > > flours as well as baking powder and soda. In the UK, SR
> > > > > >> > > flour is >
> > > > > >> > widely
> > > > > >> > > available and is in the pantry of every home baker.
> > > > > >> > > Graham
> > > > > >> >
> > > > > >> > I believe you. Self-rising flour was invented in the UK. Why
> > > > > >> > did
> > > > > >> that > create it? Beats me. It was introduced to the US but
> > > > > >> mostly it
> > > > > >> was > embraced by the cooks down South. Why mostly the South?
> > > > > >> Beats
> > > > > >> me. OTOH, > the US has its own dry mix product which was
> > > > > >> introduced in
> > > > > >> the 1930s - > Bisquick. It was popular even on this rock. I
> > > > > >> should try
> > > > > >> SR flour since > I've heard about it for decades.
> > > > > >>
> > > > > >> Bisquick already has the fat (partially hydrogenated vegetable
> > > > > >> shortening)
> > > > > >> mixed in. It's not the same as self-rising flour.
> > > > > >>
> > > > > >> Cindy Hamilton
> > > > > >
> > > > > > I never said that it was the same thing. The idea behind both
> > > > > > products
> > > > > > was to shorten the time that it took to make biscuits. I have a
> > > > > > couple
> > > > > > of dry mix products that I use - a pancake mix and a cornbread
> > > > > > mix. As
> > > > > > it goes, these products work brilliantly. Rest assured that I
> > > > > > know it's
> > > > > > not the same thing as SR flour.
> > > > > >
> > > > > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > > > > >
> > > > > >
> > > > > > ===
> > > > > >
> > > > > > That looks nice.
> > > > > >
> > > > > I can't tell what the heck it is.
> > > > >
> > > > > Jill
> > > >
> > > > Pancakes with some godawful white goo on them. I know dsi1
> > > > mentioned once what they use on pancakes on his rock, but
> > > > it has mercifully passed from my memory.
> > > >
> > > > Cindy Hamilton
> > >
> > > I'm a vulgarian, so I don't think you would like to think what I think
> > > about the topping. I really like vulgar humour, although if I
> > > continued with this post, I'd probably be banned from here.
> >
> > I know exactly what you're thinking about. It's too white for that.
> >
> > Cindy Hamilton
>
> I'm glad you didn't take offense.

Well I sure do take offense. After all, that's my sperm you're talking
about!

===

None of those nasty descriptions occurred to me. Saddoes

On Thursday, December 5, 2019 at 3:18:40 PM UTC-5, dsi1 wrote:
> On Thursday, December 5, 2019 at 5:23:00 AM UTC-10, Cindy Hamilton wrote:
> > On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > > "dsi1"Â* wrote in message
> > > > ...
> > > >
> > > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
> > > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
> > > >> > > On 2019-12-04 2:59 p.m., wrote:
> > > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > > >> Hamilton > > > wrote:
> > > >> > > >>
> > > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > > >> wrote:
> > > >> > > >>>
> > > >> > > >>> Do they not offer a self-rising cornmeal?
> > > >> > > >>
> > > >> > > >> I've never seen the point in self-rising anything.Â* I have
> > > >> baking > > >> powder
> > > >> > > >> and baking soda.Â* It's the work of a few seconds to add it to
> > > >> the > > >> other
> > > >> > > >> dry ingredients.
> > > >> > > >>
> > > >> > > >> What do you do when non-self-rising is called for?Â* Stock both
> > > >> > > >> kinds?
> > > >> > > >>
> > > >> > > >> Cindy Hamilton
> > > >> > > >>
> > > >> > > > Well, since I'm not a baker, I don't buy or store non
> > > >> self-rising > > > flour or
> > > >> > > > cornmeal.Â* But why buy and store separate ingredients to add
> > > >> when > > > they're already in flour or cornmeal?Â* That's like buying
> > > >> powdered > > > milk to drink
> > > >> > > > and having to mix it when you can buy milk in a jug at the store.
> > > >> > > > incorporated into either
> > > >> > > >
> > > >> > > I can understand that. I am a baker and I stock SR, cake, AP and
> > > >> bread
> > > >> > > flours as well as baking powder and soda. In the UK, SR flour is >
> > > >> > widely
> > > >> > > available and is in the pantry of every home baker.
> > > >> > > Graham
> > > >> >
> > > >> > I believe you. Self-rising flour was invented in the UK. Why did
> > > >> that > create it? Beats me. It was introduced to the US but mostly it
> > > >> was > embraced by the cooks down South. Why mostly the South? Beats
> > > >> me. OTOH, > the US has its own dry mix product which was introduced in
> > > >> the 1930s - > Bisquick. It was popular even on this rock. I should try
> > > >> SR flour since > I've heard about it for decades.
> > > >>
> > > >> Bisquick already has the fat (partially hydrogenated vegetable
> > > >> shortening)
> > > >> mixed in.Â* It's not the same as self-rising flour.
> > > >>
> > > >> Cindy Hamilton
> > > >
> > > > I never said that it was the same thing. The idea behind both products
> > > > was to shorten the time that it took to make biscuits. I have a couple
> > > > of dry mix products that I use - a pancake mix and a cornbread mix. As
> > > > it goes, these products work brilliantly. Rest assured that I know it's
> > > > not the same thing as SR flour.
> > > >
> > > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > > >
> > > >
> > > > ===
> > > >
> > > > Â* That looks nice.
> > > >
> > > I can't tell what the heck it is.
> > >
> > > Jill
> >
> > Pancakes with some godawful white goo on them. I know dsi1
> > mentioned once what they use on pancakes on his rock, but
> > it has mercifully passed from my memory.
> >
> > Cindy Hamilton
>
> Blueberry pancakes with coconut syrup is too hard for your brain to process?

Not difficult to process; I just forgot what that stuff is. It's
frighteningly white. That's the titanium dioxide.

It tastes of coconut, doesn't it? That's a non-starter for me.
I like unsweetened coconut but my tolerance for sweetened coconut
is pretty much limited to German's Chocolate Cake, where the coconut
is a grace note rather than the melody.

Maple syrup for me, although I much prefer waffles or french toast
to pancakes.

Cindy Hamilton

dsi1 wrote:
> On Thursday, December 5, 2019 at 6:19:49 AM UTC-10, A Moose in Love wrote:
>> On Thursday, December 5, 2019 at 11:13:57 AM UTC-5, Cindy Hamilton wrote:
>>> On Thursday, December 5, 2019 at 11:08:45 AM UTC-5, A Moose in Love wrote:
>>>> On Thursday, December 5, 2019 at 10:23:00 AM UTC-5, Cindy Hamilton wrote:
>>>>> On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
>>>>>> On 12/5/2019 9:31 AM, Ophelia wrote:
>>>>>>> "dsi1"Â* wrote in message
>>>>>>> ...
>>>>>>>
>>>>>>> On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
>>>>>>>> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
>>>>>>>>> On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
>>>>>>>>>> On 2019-12-04 2:59 p.m., wrote:
>>>>>>>>>>> On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
>>>>>>>> Hamilton > > > wrote:
>>>>>>>>>>>>
>>>>>>>>>>>> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
>>>>>>>> wrote:
>>>>>>>>>>>>>
>>>>>>>>>>>>> Do they not offer a self-rising cornmeal?
>>>>>>>>>>>>
>>>>>>>>>>>> I've never seen the point in self-rising anything.Â* I have
>>>>>>>> baking > > >> powder
>>>>>>>>>>>> and baking soda.Â* It's the work of a few seconds to add it to
>>>>>>>> the > > >> other
>>>>>>>>>>>> dry ingredients.
>>>>>>>>>>>>
>>>>>>>>>>>> What do you do when non-self-rising is called for?Â* Stock both
>>>>>>>>>>>> kinds?
>>>>>>>>>>>>
>>>>>>>>>>>> Cindy Hamilton
>>>>>>>>>>>>
>>>>>>>>>>> Well, since I'm not a baker, I don't buy or store non
>>>>>>>> self-rising > > > flour or
>>>>>>>>>>> cornmeal.Â* But why buy and store separate ingredients to add
>>>>>>>> when > > > they're already in flour or cornmeal?Â* That's like buying
>>>>>>>> powdered > > > milk to drink
>>>>>>>>>>> and having to mix it when you can buy milk in a jug at the store.
>>>>>>>>>>> incorporated into either
>>>>>>>>>>>
>>>>>>>>>> I can understand that. I am a baker and I stock SR, cake, AP and
>>>>>>>> bread
>>>>>>>>>> flours as well as baking powder and soda. In the UK, SR flour is >
>>>>>>>>> widely
>>>>>>>>>> available and is in the pantry of every home baker.
>>>>>>>>>> Graham
>>>>>>>>>
>>>>>>>>> I believe you. Self-rising flour was invented in the UK. Why did
>>>>>>>> that > create it? Beats me. It was introduced to the US but mostly it
>>>>>>>> was > embraced by the cooks down South. Why mostly the South? Beats
>>>>>>>> me. OTOH, > the US has its own dry mix product which was introduced in
>>>>>>>> the 1930s - > Bisquick. It was popular even on this rock. I should try
>>>>>>>> SR flour since > I've heard about it for decades.
>>>>>>>>
>>>>>>>> Bisquick already has the fat (partially hydrogenated vegetable
>>>>>>>> shortening)
>>>>>>>> mixed in.Â* It's not the same as self-rising flour.
>>>>>>>>
>>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>>> I never said that it was the same thing. The idea behind both products
>>>>>>> was to shorten the time that it took to make biscuits. I have a couple
>>>>>>> of dry mix products that I use - a pancake mix and a cornbread mix. As
>>>>>>> it goes, these products work brilliantly. Rest assured that I know it's
>>>>>>> not the same thing as SR flour.
>>>>>>>
>>>>>>> https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
>>>>>>>
>>>>>>>
>>>>>>> ===
>>>>>>>
>>>>>>> Â* That looks nice.
>>>>>>>
>>>>>> I can't tell what the heck it is.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Pancakes with some godawful white goo on them. I know dsi1
>>>>> mentioned once what they use on pancakes on his rock, but
>>>>> it has mercifully passed from my memory.
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> I'm a vulgarian, so I don't think you would like to think what I think about the topping. I really like vulgar humour, although if I continued with this post, I'd probably be banned from here.
>>>
>>> I know exactly what you're thinking about. It's too white for that.
>>>
>>> Cindy Hamilton
>>
>> I'm glad you didn't take offense.
>
> Well I sure do take offense. After all, that's my sperm you're talking about!
>

If it was 65 years ago, when Popeye was 11 years old, he would have
scmeared it on a glass slide and looked at it with his gilbert
microscope.

On 12/5/2019 3:39 PM, Cindy Hamilton wrote:
> On Thursday, December 5, 2019 at 3:18:40 PM UTC-5, dsi1 wrote:
>> On Thursday, December 5, 2019 at 5:23:00 AM UTC-10, Cindy Hamilton wrote:
>>> On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
>>>> On 12/5/2019 9:31 AM, Ophelia wrote:
>>>>> "dsi1"Â* wrote in message
>>>>> ...
>>>>>
>>>>> On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
>>>>>> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
>>>>>>> On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
>>>>>>>> On 2019-12-04 2:59 p.m., wrote:
>>>>>>>>> On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
>>>>>> Hamilton > > > wrote:
>>>>>>>>>>
>>>>>>>>>> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
>>>>>> wrote:
>>>>>>>>>>>
>>>>>>>>>>> Do they not offer a self-rising cornmeal?
>>>>>>>>>>
>>>>>>>>>> I've never seen the point in self-rising anything.Â* I have
>>>>>> baking > > >> powder
>>>>>>>>>> and baking soda.Â* It's the work of a few seconds to add it to
>>>>>> the > > >> other
>>>>>>>>>> dry ingredients.
>>>>>>>>>>
>>>>>>>>>> What do you do when non-self-rising is called for?Â* Stock both
>>>>>>>>>> kinds?
>>>>>>>>>>
>>>>>>>>>> Cindy Hamilton
>>>>>>>>>>
>>>>>>>>> Well, since I'm not a baker, I don't buy or store non
>>>>>> self-rising > > > flour or
>>>>>>>>> cornmeal.Â* But why buy and store separate ingredients to add
>>>>>> when > > > they're already in flour or cornmeal?Â* That's like buying
>>>>>> powdered > > > milk to drink
>>>>>>>>> and having to mix it when you can buy milk in a jug at the store.
>>>>>>>>> incorporated into either
>>>>>>>>>
>>>>>>>> I can understand that. I am a baker and I stock SR, cake, AP and
>>>>>> bread
>>>>>>>> flours as well as baking powder and soda. In the UK, SR flour is >
>>>>>>> widely
>>>>>>>> available and is in the pantry of every home baker.
>>>>>>>> Graham
>>>>>>>
>>>>>>> I believe you. Self-rising flour was invented in the UK. Why did
>>>>>> that > create it? Beats me. It was introduced to the US but mostly it
>>>>>> was > embraced by the cooks down South. Why mostly the South? Beats
>>>>>> me. OTOH, > the US has its own dry mix product which was introduced in
>>>>>> the 1930s - > Bisquick. It was popular even on this rock. I should try
>>>>>> SR flour since > I've heard about it for decades.
>>>>>>
>>>>>> Bisquick already has the fat (partially hydrogenated vegetable
>>>>>> shortening)
>>>>>> mixed in.Â* It's not the same as self-rising flour.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>> I never said that it was the same thing. The idea behind both products
>>>>> was to shorten the time that it took to make biscuits. I have a couple
>>>>> of dry mix products that I use - a pancake mix and a cornbread mix. As
>>>>> it goes, these products work brilliantly. Rest assured that I know it's
>>>>> not the same thing as SR flour.
>>>>>
>>>>> https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
>>>>>
>>>>>
>>>>> ===
>>>>>
>>>>> Â* That looks nice.
>>>>>
>>>> I can't tell what the heck it is.
>>>>
>>>> Jill
>>>
>>> Pancakes with some godawful white goo on them. I know dsi1
>>> mentioned once what they use on pancakes on his rock, but
>>> it has mercifully passed from my memory.
>>>
>>> Cindy Hamilton
>>
>> Blueberry pancakes with coconut syrup is too hard for your brain to process?
>
> Not difficult to process; I just forgot what that stuff is. It's
> frighteningly white. That's the titanium dioxide.
>
> It tastes of coconut, doesn't it? That's a non-starter for me.
> I like unsweetened coconut but my tolerance for sweetened coconut
> is pretty much limited to German's Chocolate Cake, where the coconut
> is a grace note rather than the melody.
>
> Maple syrup for me, although I much prefer waffles or french toast
> to pancakes.
>
> Cindy Hamilton
>
Agreed. Coconut doesn't belong on pancakes.

Jill

On Thursday, December 5, 2019 at 3:33:28 PM UTC-5, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 5, 2019 at 6:19:49 AM UTC-10, A Moose in Love wrote:
> > On Thursday, December 5, 2019 at 11:13:57 AM UTC-5, Cindy Hamilton wrote:
> > > On Thursday, December 5, 2019 at 11:08:45 AM UTC-5, A Moose in Love
> > > wrote:
> > > > On Thursday, December 5, 2019 at 10:23:00 AM UTC-5, Cindy Hamilton
> > > > wrote:
> > > > > On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
> > > > > > On 12/5/2019 9:31 AM, Ophelia wrote:
> > > > > > > "dsi1" wrote in message
> > > > > > > ...
> > > > > > >
> > > > > > > On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy
> > > > > > > Hamilton wrote:
> > > > > > >> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
> > > > > > >> > On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham
> > > > > > >> > wrote:
> > > > > > >> > > On 2019-12-04 2:59 p.m., wrote:
> > > > > > >> > > > On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
> > > > > > >> Hamilton > > > wrote:
> > > > > > >> > > >>
> > > > > > >> > > >> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
> > > > > > >> wrote:
> > > > > > >> > > >>>
> > > > > > >> > > >>> Do they not offer a self-rising cornmeal?
> > > > > > >> > > >>
> > > > > > >> > > >> I've never seen the point in self-rising anything. I
> > > > > > >> > > >> have
> > > > > > >> baking > > >> powder
> > > > > > >> > > >> and baking soda. It's the work of a few seconds to add
> > > > > > >> > > >> it to
> > > > > > >> the > > >> other
> > > > > > >> > > >> dry ingredients.
> > > > > > >> > > >>
> > > > > > >> > > >> What do you do when non-self-rising is called for?
> > > > > > >> > > >> Stock both
> > > > > > >> > > >> kinds?
> > > > > > >> > > >>
> > > > > > >> > > >> Cindy Hamilton
> > > > > > >> > > >>
> > > > > > >> > > > Well, since I'm not a baker, I don't buy or store non
> > > > > > >> self-rising > > > flour or
> > > > > > >> > > > cornmeal. But why buy and store separate ingredients to
> > > > > > >> > > > add
> > > > > > >> when > > > they're already in flour or cornmeal? That's like
> > > > > > >> buying
> > > > > > >> powdered > > > milk to drink
> > > > > > >> > > > and having to mix it when you can buy milk in a jug at
> > > > > > >> > > > the store.
> > > > > > >> > > > incorporated into either
> > > > > > >> > > >
> > > > > > >> > > I can understand that. I am a baker and I stock SR, cake,
> > > > > > >> > > AP and
> > > > > > >> bread
> > > > > > >> > > flours as well as baking powder and soda. In the UK, SR
> > > > > > >> > > flour is >
> > > > > > >> > widely
> > > > > > >> > > available and is in the pantry of every home baker.
> > > > > > >> > > Graham
> > > > > > >> >
> > > > > > >> > I believe you. Self-rising flour was invented in the UK. Why
> > > > > > >> > did
> > > > > > >> that > create it? Beats me. It was introduced to the US but
> > > > > > >> mostly it
> > > > > > >> was > embraced by the cooks down South. Why mostly the South?
> > > > > > >> Beats
> > > > > > >> me. OTOH, > the US has its own dry mix product which was
> > > > > > >> introduced in
> > > > > > >> the 1930s - > Bisquick. It was popular even on this rock. I
> > > > > > >> should try
> > > > > > >> SR flour since > I've heard about it for decades.
> > > > > > >>
> > > > > > >> Bisquick already has the fat (partially hydrogenated vegetable
> > > > > > >> shortening)
> > > > > > >> mixed in. It's not the same as self-rising flour.
> > > > > > >>
> > > > > > >> Cindy Hamilton
> > > > > > >
> > > > > > > I never said that it was the same thing. The idea behind both
> > > > > > > products
> > > > > > > was to shorten the time that it took to make biscuits. I have a
> > > > > > > couple
> > > > > > > of dry mix products that I use - a pancake mix and a cornbread
> > > > > > > mix. As
> > > > > > > it goes, these products work brilliantly. Rest assured that I
> > > > > > > know it's
> > > > > > > not the same thing as SR flour.
> > > > > > >
> > > > > > > https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
> > > > > > >
> > > > > > >
> > > > > > > ===
> > > > > > >
> > > > > > > That looks nice.
> > > > > > >
> > > > > > I can't tell what the heck it is.
> > > > > >
> > > > > > Jill
> > > > >
> > > > > Pancakes with some godawful white goo on them. I know dsi1
> > > > > mentioned once what they use on pancakes on his rock, but
> > > > > it has mercifully passed from my memory.
> > > > >
> > > > > Cindy Hamilton
> > > >
> > > > I'm a vulgarian, so I don't think you would like to think what I think
> > > > about the topping. I really like vulgar humour, although if I
> > > > continued with this post, I'd probably be banned from here.
> > >
> > > I know exactly what you're thinking about. It's too white for that.
> > >
> > > Cindy Hamilton
> >
> > I'm glad you didn't take offense.
>
> Well I sure do take offense. After all, that's my sperm you're talking
> about!
>
> ===
>
> None of those nasty descriptions occurred to me. Saddoes

That's because you're not a vulgarian. Kudos to you. And to me. It's just joking around, that's the way I see it.

On Thursday, December 5, 2019 at 12:20:42 PM UTC-6, U.S. Janet B. wrote:
>
> I've had cornbread and oyster dressing. It wasn't something I would
> want again
> Janet US
>
I'm not an oyster fan and probably never will be but oysters in dressing
truly sounds disgusting to me. I know a lot of people make this but I'm
afraid I'd have to refuse my portion, politely though, if I were at their
table.