Margaret Suran wrote:
> jmcquown wrote:
>> tsr3 wrote:
>>
>>> Looks good--especially the bacon grease! Most of the time I use
>>> cornbread recipes that just call for the cornmeal--no white flour.
>>
>>
>> Here's a photo of the cornbread (baked in my sectioned cast iron
>> pan):
>>
>> http://community.webshots.com/photo/...74365823TtOJGp
>>
>> Jill
>>
>>
> Jill, every time you post about corn bread, I visualize a tiny ladybug
> walking on it, while it is cooling. )
>
> The picture you posted looks simply yummy. Thank you. MS

That is funny! I took that picture on another computer and didn't save it!
It was too cute (the ladybug walking on my cornbread). Then of course, you
sent me email with a ladybug crawling all over the page. I giggled and
giggled. You are so much fun, sweet lady! Enjoying the chocolate?

Jill

"Margaret Suran" > wrote in message
...
>>
>>
> Jill, every time you post about corn bread, I visualize a tiny ladybug
> walking on it, while it is cooling. )
>
> The picture you posted looks simply yummy. Thank you. MS




This is a little off the cornbread topic but has anyone ever eaten salt
rising bread? Years ago there was a home delivery bakery,Manor, and they had
salt rising bread. Maybe it isn't as good as I remember but I would like to
find out. There are recipes and I tried some and just made a mess. They
involved soaking a potato in a warm place. It didn't work for me. Has anyone
made this type of bread or better yet know where I could order some.

Bob (this one) wrote:
> jmcquown wrote:
>
>> Did I mention I lived in Virginia (twice)? Still no good cornbread
>> there from my recollections, so sorry.
>
> What parts of Virginia did you live in? It matters.
>
> Pastorio

Woodbridge (dad was stationed at Quantico) when I was age 2-4 and I
remember, very well when JFK was shot and my mom was crying and we watched
it on television.

Some years later, Annandale, VA...on two different streets. I liked
Virginia. It was the later years when she bought the cornbread mix to cook
up in a little tin. Cornbread wasn't something she was familiar with as a
child in Ohio.

Jill

On Sat 27 Aug 2005 07:12:09a, Phyllis Stone wrote in rec.food.cooking:

>
> "Margaret Suran" > wrote in message
> ...
>>>
>>>
>> Jill, every time you post about corn bread, I visualize a tiny ladybug
>> walking on it, while it is cooling. )
>>
>> The picture you posted looks simply yummy. Thank you. MS
>
>
>
>
> This is a little off the cornbread topic but has anyone ever eaten salt
> rising bread? Years ago there was a home delivery bakery,Manor, and they
> had salt rising bread. Maybe it isn't as good as I remember but I would
> like to find out. There are recipes and I tried some and just made a
> mess. They involved soaking a potato in a warm place. It didn't work for
> me. Has anyone made this type of bread or better yet know where I could
> order some.

I've eaten it many times, as my great-grandmother used to make it often.
Sadly, no one ever learned her recipe.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Phyllis Stone wrote:
>
>
> This is a little off the cornbread topic but has anyone ever eaten salt
> rising bread? Years ago there was a home delivery bakery,Manor, and they had
> salt rising bread. Maybe it isn't as good as I remember but I would like to
> find out. There are recipes and I tried some and just made a mess. They
> involved soaking a potato in a warm place. It didn't work for me. Has anyone
> made this type of bread or better yet know where I could order some.
>
>

Take a look at Google's pages about Salt Rising Bread. Perhaps you
will find something there.

http://www.google.com/search?hl=en&q...oogle+Searc h

On Sat, 27 Aug 2005 14:12:09 GMT, Phyllis Stone wrote:

>
> "Margaret Suran" > wrote in message
> ...
> >>
> >>
> > Jill, every time you post about corn bread, I visualize a tiny ladybug
> > walking on it, while it is cooling. )
> >
> > The picture you posted looks simply yummy. Thank you. MS
>
>
>
>
> This is a little off the cornbread topic but has anyone ever eaten salt
> rising bread?

YES! It's deevine. This is one bread that was always better toasted
and slathered with butter.

> Years ago there was a home delivery bakery,Manor, and they had
> salt rising bread. Maybe it isn't as good as I remember but I would like to
> find out. There are recipes and I tried some and just made a mess. They
> involved soaking a potato in a warm place. It didn't work for me. Has anyone
> made this type of bread or better yet know where I could order some.
>
I've never even attempted to make it because the good stuff is so
labor intensive. We used to have a bakery that made it and sold it on
Fridays. The process took them days. If you wanted to be assured of
a loaf, you had to reserve one... that's how popular it was. There is
a big difference between commercial salt-rising bread and one that's
done by hand using the process of fermenting potatoes.

Jill wrote:

> Oh Shendandoah, I long to hear you,
> Away, you rolling river!
> Oh Shenandoah, I long to hear you
> Away, I'm bound away
> 'cross the wide Missouri.
>
> Did I mention I lived in Virginia (twice)? Still no good cornbread there
> from my recollections, so sorry.

One of my coworkers is retiring, and I have the opportunity to relocate to
Newport News. But I'm pretty happy where I am.

Bob

jmcquown wrote:

> Oh Shendandoah, I long to hear you,
> Away, you rolling river!
> Oh Shenandoah, I long to hear you
> Away, I'm bound away
> 'cross the wide Missouri.


The BEST recording of that song EVER is Jo Stafford's on her "American
Folk Songs" CD, it is so beautiful you'll cry when you hear it.

--
Best
Greg

On Sat, 27 Aug 2005 09:16:11 -0500, "jmcquown"
> wrote:

>Bob (this one) wrote:
>> jmcquown wrote:
>>
>>> Did I mention I lived in Virginia (twice)? Still no good cornbread
>>> there from my recollections, so sorry.
>>
>> What parts of Virginia did you live in? It matters.
>>
>> Pastorio
>
>Woodbridge (dad was stationed at Quantico) when I was age 2-4 and I
>remember, very well when JFK was shot and my mom was crying and we watched
>it on television.
>
>Some years later, Annandale, VA...on two different streets. I liked
>Virginia. It was the later years when she bought the cornbread mix to cook
>up in a little tin. Cornbread wasn't something she was familiar with as a
>child in Ohio.
>
>Jill

Jill, are you a member of the 1960's International Girls' Consortium?
That is, were you born in 1960 like Pandora, Nathalie Chiva & me? I
too have vivid memories of my babysitter, Callie, weeping on her knees
in front our our blonde B&W tv when JFK was shot. I was 3, almost 4.

Just wondering....

Ob Food:

Tyler Florence's Watermelon Gazpacho

6 large tomatoes, chopped
8 onces fresh watermelon, seeded and cubed
1 serrano chili (*or more if you dare!)
2 tablespoons red wine vinegar (*Sherry vinegar)
1/4 cup extra virgin olive oil (*Spanish, of course!)
2 tablespoons red onion, minced
1 cucumber, seeded and minced plus more for garnish
2 tablespoons fresh dill, minced, plus more for garnish
(*I used Italian parsley which I prefer to dill)
salt & freshly ground black pepper
1/4 cup crumbled feta cheese

Puree tomatoes, watermelon, and chili in blender
Add vinegar & olive oil; pulse.
Fold in onion, cucumber and dill (*parsley).
Sprinkle on salt & pepper to taste.
Pour into shot glasses (or small bowls) (*or margarita glasses)
and garnish with extra dill (*parsley) & feta.
Serve at room termperature.

"Gregory Morrow" > wrote in message
ups.com...
>
> jmcquown wrote:
>
>> Oh Shendandoah, I long to hear you,
>> Away, you rolling river!
>> Oh Shenandoah, I long to hear you
>> Away, I'm bound away
>> 'cross the wide Missouri.
>
>
> The BEST recording of that song EVER is Jo Stafford's on her "American
> Folk Songs" CD, it is so beautiful you'll cry when you hear it.
>
> --
> Best
> Greg

Greg, I cry EVERYtime I hear it. I live about a mile from the river (if
that) and we see it many times whenever we are driving. I'm very nostalgic
about it, too.
Too bad there's not a nostalgic song about the Potomac -- it has some
stories to tell, too.
Dee Dee
Shenandoah Valley

Dee Randall wrote:
> "Gregory Morrow" > wrote
>
>>jmcquown wrote:
>>
>>>Oh Shendandoah, I long to hear you,
>>>Away, you rolling river!
>>>Oh Shenandoah, I long to hear you
>>>Away, I'm bound away
>>>'cross the wide Missouri.
>>
>>The BEST recording of that song EVER is Jo Stafford's on her "American
>>Folk Songs" CD, it is so beautiful you'll cry when you hear it.
>
> Greg, I cry EVERYtime I hear it. I live about a mile from the river (if
> that) and we see it many times whenever we are driving. I'm very nostalgic
> about it, too.

I learned the song - me and my guitar in New York City - back in the
great Folk Music Catastrophe of the late 50's before I ever set foot in
Virginia. I now literally live on a stony crest above the river looking
down maybe 50 feet to the water. I can see it from my back deck when I
water my bonsai.

We see big birds fishing in the water and Canadian Geese use a widening
area here as a rest stop. The cattle from this farm wade in it, and in
the evenings, we hear mate-seeking frogs like so many amphibians at a
singles bar. Now and again, small flocks of birds will soar and wheel in
the sky over the river and noisily descend to splash and cavort in the
small eddies at the edges.

When the Statler Brothers (local boys) used to do their freebie 4th of
July Concert here in a big park, that was one of the songs that would
absolutely silence the crowd. People would start singing with them and
by the time the song was done, the locals would be in tears. The
out-of-towners come for the occasion seemed to respect it and behaved.
They stopped doing those concerts a few years ago when the crowds began
to exceed 100,000 in a town normally of only 18,000. Shame, actually.
See the guys around the area now and again.

Pastorio

"Bob (this one)" > wrote in message
...
> Dee Randall wrote:
>> "Gregory Morrow" > wrote
>>>jmcquown wrote:
>>>
>>>>Oh Shendandoah, I long to hear you,
>>>>Away, you rolling river!
>>>>Oh Shenandoah, I long to hear you
>>>>Away, I'm bound away
>>>>'cross the wide Missouri.
>>>
>>>The BEST recording of that song EVER is Jo Stafford's on her "American
>>>Folk Songs" CD, it is so beautiful you'll cry when you hear it.
>>
>> Greg, I cry EVERYtime I hear it. I live about a mile from the river (if
>> that) and we see it many times whenever we are driving. I'm very
>> nostalgic about it, too.
>
> I learned the song - me and my guitar in New York City - back in the great
> Folk Music Catastrophe of the late 50's before I ever set foot in
> Virginia. I now literally live on a stony crest above the river looking
> down maybe 50 feet to the water. I can see it from my back deck when I
> water my bonsai.
>
> We see big birds fishing in the water and Canadian Geese use a widening
> area here as a rest stop. The cattle from this farm wade in it, and in the
> evenings, we hear mate-seeking frogs like so many amphibians at a singles
> bar. Now and again, small flocks of birds will soar and wheel in the sky
> over the river and noisily descend to splash and cavort in the small
> eddies at the edges.
>
> When the Statler Brothers (local boys) used to do their freebie 4th of
> July Concert here in a big park, that was one of the songs that would
> absolutely silence the crowd. People would start singing with them and by
> the time the song was done, the locals would be in tears. The
> out-of-towners come for the occasion seemed to respect it and behaved.
> They stopped doing those concerts a few years ago when the crowds began to
> exceed 100,000 in a town normally of only 18,000. Shame, actually. See the
> guys around the area now and again.
>
> Pastorio

Dear Pastoral Pastorio,
You are one lucky guy to have such a residence. What a joy for you. Thanks
for describing all that goes on beside your part of the river. Virginia
rivers have such a wonderful past and a beautiful present.
Just an aside re nostalgic songs, at a gathering of Old Time Fiddler music a
few weeks back, they ended with Amazing Grace. I left after the first two
lines. It is just one of those songs (worse than Shenandoah) that I truly
break down.
Dee Dee

TammyM wrote:
> On Sat, 27 Aug 2005 09:16:11 -0500, "jmcquown"
> > wrote:
>
>> Bob (this one) wrote:
>>> jmcquown wrote:
>>>
>>>> Did I mention I lived in Virginia (twice)? Still no good cornbread
>>>> there from my recollections, so sorry.
>>>
>>> What parts of Virginia did you live in? It matters.
>>>
>>> Pastorio
>>
>> Woodbridge (dad was stationed at Quantico) when I was age 2-4 and I
>> remember, very well when JFK was shot and my mom was crying and we
>> watched it on television.
>>
>> Some years later, Annandale, VA...on two different streets. I liked
>> Virginia. It was the later years when she bought the cornbread mix
>> to cook up in a little tin. Cornbread wasn't something she was
>> familiar with as a child in Ohio.
>>
>> Jill
>
> Jill, are you a member of the 1960's International Girls' Consortium?
> That is, were you born in 1960 like Pandora, Nathalie Chiva & me? I
> too have vivid memories of my babysitter, Callie, weeping on her knees
> in front our our blonde B&W tv when JFK was shot. I was 3, almost 4.
>
> Just wondering....
>
Yup, I'm a member

Jill

In article > , Phyllis
Stone > wrote:

> This is a little off the cornbread topic but has anyone ever eaten salt
> rising bread?

Ab fab! And a mess to make, which I've tried and tried. There's a
store here that sells it on Tuesday. It's salt rising bread, but not
as piquant as I remember it from years ago. I suspect my memory is
playing tricks. But it is true that then the loaf cost about 50 cents.

_.-In rec.food.cooking, Bob wrote the following -._
> Jill wrote:
>
>> Oh Shendandoah, I long to hear you,
>> Away, you rolling river!
>> Oh Shenandoah, I long to hear you
>> Away, I'm bound away
>> 'cross the wide Missouri.
>>
>> Did I mention I lived in Virginia (twice)? Still no good cornbread there
>> from my recollections, so sorry.
>
> One of my coworkers is retiring, and I have the opportunity to relocate to
> Newport News. But I'm pretty happy where I am.

Bob, come on down, enjoy the sea food. Take weekend trips to NYC for
the food there. Newport News is all of 30 miles from here and it
would do me good to see a familiar face in the area.

But don't count on finding any good corn bread. All of the corn bread
I have found here is eather from a blue box (The Good Stuff) or is
crap. I was hoping to find some places down here with sweet cornbread
or with pig fat cooked in but so far nothing has been found.

--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Faux_Pseudo wrote:

>> One of my coworkers is retiring, and I have the opportunity to relocate
>> to Newport News. But I'm pretty happy where I am.
>
> Bob, come on down, enjoy the sea food. Take weekend trips to NYC for
> the food there. Newport News is all of 30 miles from here and it
> would do me good to see a familiar face in the area.
>
> But don't count on finding any good corn bread. All of the corn bread
> I have found here is eather from a blue box (The Good Stuff) or is
> crap. I was hoping to find some places down here with sweet cornbread
> or with pig fat cooked in but so far nothing has been found.

You make a compelling argument; I keep forgetting that you live in Norfolk
now. (In my head, you and Mari still live in San Diego. It's been what, two
years? Sometimes I'm slow to learn!) But making cornbread is EASY; I fry up
a couple pieces of bacon in a cast-iron skillet and then pour the cornbread
batter over the drippings before baking. If I'm after sweet cornbread, I
make cornmeal muffins, adding some extra sugar and some diced apples to the
batter. The cornbread recipe I follow is the one on the side of the Albers
cornmeal box. It's what I think of as "basic" cornbread. I've *tried* other
recipes, and found some of them to be ghastly. Below is one such recipe, and
I've included the prefacing text because I think it's priceless:

California Cornbread (from _Chopstix_, by Hugh Carpenter and Teri Sandison)

"On our first trip outside of California, we were shocked to discover that
what most Americans call cornbread has no garlic, no beautiful flecks of
tangerine peel, no crunchy sweet kernels of corn, no green specks of
cilantro, and no currants! What has happened to good cooking? What an
outrage that a great recipe has been so simplified it is currently only fit
for St. John's Hospital or the Beverly Manor Convalescent Home. Here in
California, the original cornbread, nurtured by generations of our cooks,
warms our tummies. Serve California Cornbread with plenty of honey butter
and accompany it with barbecued meat or a dish with lots of sauce."

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 eggs, well beaten
1 1/4 cups milk
1/3 cup unsalted butter, melted
1/4 cup honey
1/2 cup dried currants
3 cloves garlic, finely minced
1 teaspoon grated or finely minced tangerine peel
Corn kernels from 1 ear of corn
1/4 cup minced cilantro (fresh coriander)

Preheat the oven to 400°F.

In a large mixing bowl, place the cornmeal, flour, baking powder, and salt.
Mix well. In a separate bowl, combine the eggs, milk, butter, and honey. Mix
well. Add the remaining ingredients and mix well. Then stir into the
cornmeal mixture. Mix just until the dry ingredients are moistened, leaving
plenty of lumps.

Butter a 9-by-5-inch loaf pan, then pour in the batter. Bake for about 50
minutes. The cornbread is done when a knife pushed deep into the center
comes out clean.

Cut into slices and serve with butter and honey.

Serves 6 as the side dish to any meat or seafood entrée.

[BOB'S NOTE: Mister Carpenter most decidedly does NOT speak for all
Californians in the notes to this recipe!]

Bob

On Sun 28 Aug 2005 10:30:02a, Bob wrote in rec.food.cooking:

> You make a compelling argument; I keep forgetting that you live in
> Norfolk now. (In my head, you and Mari still live in San Diego. It's
> been what, two years? Sometimes I'm slow to learn!) But making
> cornbread is EASY; I fry up a couple pieces of bacon in a cast-iron
> skillet and then pour the cornbread batter over the drippings before
> baking. If I'm after sweet cornbread, I make cornmeal muffins, adding
> some extra sugar and some diced apples to the batter. The cornbread
> recipe I follow is the one on the side of the Albers cornmeal box. It's
> what I think of as "basic" cornbread. I've *tried* other recipes, and
> found some of them to be ghastly. Below is one such recipe, and I've
> included the prefacing text because I think it's priceless:
>
> California Cornbread (from _Chopstix_, by Hugh Carpenter and Teri
> Sandison)

<disgusting example omitted>

Good God, what a horrifying misinterpretation of cornbread! :-) I doubt
that most Californians would eat it either.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne wrote:

> Good God, what a horrifying misinterpretation of cornbread! :-) I doubt
> that most Californians would eat it either.

In all fairness, cornbread with garlic, cilantro, tangerine peel, and
currants might not be all that disgusting if you used it as a base for
stuffing. In fact, it might be pretty good that way. But yeah, as an
unadorned accompaniment to barbecue, it's pretty nasty. I thought it a bit
surreal that this was put forth as NORMAL, ORIGINAL cornbread, and that
cornbread without those bells and whistles had been SIMPLIFIED.

Bob

On Sun 28 Aug 2005 11:32:03a, Bob wrote in rec.food.cooking:

> Wayne wrote:
>
>> Good God, what a horrifying misinterpretation of cornbread! :-) I
>> doubt that most Californians would eat it either.
>
> In all fairness, cornbread with garlic, cilantro, tangerine peel, and
> currants might not be all that disgusting if you used it as a base for
> stuffing. In fact, it might be pretty good that way. But yeah, as an
> unadorned accompaniment to barbecue, it's pretty nasty. I thought it a
> bit surreal that this was put forth as NORMAL, ORIGINAL cornbread, and
> that cornbread without those bells and whistles had been SIMPLIFIED.

You have a point. It might make a very good base for a stuffing, but I
could never in good conscience call it cornbread. :-)

For cripsake, I don't even put flour in my cornbread, just cornmeal, salt,
soda, buttermilk, egg, and some shortening or bacon fat. It might be too
severe for some folks, though. :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote on 28 Aug 2005 in rec.food.cooking

> You have a point. It might make a very good base for a stuffing,
> but I could never in good conscience call it cornbread. :-)
>
> For cripsake, I don't even put flour in my cornbread, just cornmeal,
> salt, soda, buttermilk, egg, and some shortening or bacon fat. It
> might be too severe for some folks, though. :-)
>
>

I put green chiles and creamed corn in my cornbread.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sun 28 Aug 2005 12:27:21p, Mr Libido Incognito wrote in rec.food.cooking:

> Wayne Boatwright wrote on 28 Aug 2005 in rec.food.cooking
>
>> You have a point. It might make a very good base for a stuffing, but
>> I could never in good conscience call it cornbread. :-)
>>
>> For cripsake, I don't even put flour in my cornbread, just cornmeal,
>> salt, soda, buttermilk, egg, and some shortening or bacon fat. It
>> might be too severe for some folks, though. :-)
>>
>
> I put green chiles and creamed corn in my cornbread.
>

That I could handle. Makes kind of a custard-style cornbread, nice and
moist. I also love green chiles. Do you use fresh or canned chiles?

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

One time on Usenet, Mr Libido Incognito > said:
> Wayne Boatwright wrote on 28 Aug 2005 in rec.food.cooking

> > For cripsake, I don't even put flour in my cornbread, just cornmeal,
> > salt, soda, buttermilk, egg, and some shortening or bacon fat. It
> > might be too severe for some folks, though. :-)

I confess, I use Jiffy Cornbread Mix -- you just add egg and milk. It's
pretty simple, similar (I think) to what you're describing.

> I put green chiles and creamed corn in my cornbread.

Oooh, that sounds good. Either of you want to post a recipe?

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

Wayne Boatwright wrote:
>
> >
> > California Cornbread (from _Chopstix_, by Hugh Carpenter and Teri
> > Sandison)
>
> <disgusting example omitted>
>
> Good God, what a horrifying misinterpretation of cornbread! :-) I doubt
> that most Californians would eat it either.
>
> --
> Wayne Boatwright *=BF*
>

Yes, that does sound disgusting, made my stomach lurch. Makes me
wonder what they had 'smoked' before they came up with that mess.

If you add a package of jiffy yellow cake mix to the package of jiffy corn
bread mix, you come out with a wonderful corn bread similar to Marie
Callanders.
I just use one egg, and pour the batter into a hot pan with a bit of oil in
it.
Jackie
"S'mee [AKA Jani]" > wrote in message
...
> One time on Usenet, Mr Libido Incognito > said:
> > Wayne Boatwright wrote on 28 Aug 2005 in rec.food.cooking
>
> > > For cripsake, I don't even put flour in my cornbread, just cornmeal,
> > > salt, soda, buttermilk, egg, and some shortening or bacon fat. It
> > > might be too severe for some folks, though. :-)
>
> I confess, I use Jiffy Cornbread Mix -- you just add egg and milk. It's
> pretty simple, similar (I think) to what you're describing.
>
> > I put green chiles and creamed corn in my cornbread.
>
> Oooh, that sounds good. Either of you want to post a recipe?
>
> --
> Jani in WA (S'mee)
> ~ mom, VidGamer, novice cook, dieter ~

Wayne Boatwright wrote:
> On Sun 28 Aug 2005 11:32:03a, Bob wrote in rec.food.cooking:
>
>> Wayne wrote:
>>
>>> Good God, what a horrifying misinterpretation of cornbread! :-) I
>>> doubt that most Californians would eat it either.
>>
>> In all fairness, cornbread with garlic, cilantro, tangerine peel, and
>> currants might not be all that disgusting if you used it as a base
>> for stuffing. In fact, it might be pretty good that way. But yeah,
>> as an unadorned accompaniment to barbecue, it's pretty nasty. I
>> thought it a bit surreal that this was put forth as NORMAL, ORIGINAL
>> cornbread, and that cornbread without those bells and whistles had
>> been SIMPLIFIED.
>
> You have a point. It might make a very good base for a stuffing, but
> I could never in good conscience call it cornbread. :-)
>
> For cripsake, I don't even put flour in my cornbread, just cornmeal,
> salt, soda, buttermilk, egg, and some shortening or bacon fat. It
> might be too severe for some folks, though. :-)

Apparently Californians wouldn't know cornbread if it jumped up and bit them
on the arse

Jill <--born in SoCal

itsjoannotjoann wrote:
> Wayne Boatwright wrote:
>>
>>>
>>> California Cornbread (from _Chopstix_, by Hugh Carpenter and Teri
>>> Sandison)
>>
>> <disgusting example omitted>
>>
>> Good God, what a horrifying misinterpretation of cornbread! :-) I
>> doubt that most Californians would eat it either.
>>
>> --
>> Wayne Boatwright *¿*
>>
>
> Yes, that does sound disgusting, made my stomach lurch. Makes me
> wonder what they had 'smoked' before they came up with that mess.

It sure wasn't ribs!

On Sun 28 Aug 2005 03:47:57p, S'mee [AKA Jani] wrote in rec.food.cooking:

> One time on Usenet, Mr Libido Incognito > said:
>> Wayne Boatwright wrote on 28 Aug 2005 in rec.food.cooking
>
>> > For cripsake, I don't even put flour in my cornbread, just cornmeal,
>> > salt, soda, buttermilk, egg, and some shortening or bacon fat. It
>> > might be too severe for some folks, though. :-)
>
> I confess, I use Jiffy Cornbread Mix -- you just add egg and milk. It's
> pretty simple, similar (I think) to what you're describing.

Well, I confess that I keep a couple of boxes in the pantry. That's the
only thing I use if I run out of cornmeal.

>> I put green chiles and creamed corn in my cornbread.
>
> Oooh, that sounds good. Either of you want to post a recipe?
>

I don't have a recipe, but the few times I've made it I add a small ( 8 oz.
?) can of cream style corn and a small can of chopped green chiles,
drained. I cut back on the buttermilk to adjust the consistency of the
batter. This would be for a recipe calling for 2 cups of dry ingredients.
It's pretty good.

I was wondering if anyone used fresh green chiles.


--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 28 Aug 2005 03:52:18p, itsjoannotjoann wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>>
>> >
>> > California Cornbread (from _Chopstix_, by Hugh Carpenter and Teri
>> > Sandison)
>>
>> <disgusting example omitted>
>>
>> Good God, what a horrifying misinterpretation of cornbread! :-) I doubt
>> that most Californians would eat it either.
>>
>> --
>> Wayne Boatwright *¿*
>>
>
> Yes, that does sound disgusting, made my stomach lurch. Makes me
> wonder what they had 'smoked' before they came up with that mess.
>
>

ROTFLMAO!!!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Jill wrote:

> Apparently Californians wouldn't know cornbread if it jumped up and bit
> them on the arse

If something jumps up and bites me on the arse, I'm going to assume it ISN'T
cornbread! :-)

Bob

Wayne Boatwright wrote:
> On Sun 28 Aug 2005 03:47:57p, S'mee [AKA Jani] wrote in
> rec.food.cooking:
>
>> One time on Usenet, Mr Libido Incognito > said:
>>> Wayne Boatwright wrote on 28 Aug 2005 in rec.food.cooking
>>
>>>> For cripsake, I don't even put flour in my cornbread, just
>>>> cornmeal, salt, soda, buttermilk, egg, and some shortening or
>>>> bacon fat. It might be too severe for some folks, though. :-)
>>
>> I confess, I use Jiffy Cornbread Mix -- you just add egg and milk.
>> It's pretty simple, similar (I think) to what you're describing.
>
> Well, I confess that I keep a couple of boxes in the pantry. That's
> the only thing I use if I run out of cornmeal.
>
>>> I put green chiles and creamed corn in my cornbread.
>>
>> Oooh, that sounds good. Either of you want to post a recipe?
>>
>
> I don't have a recipe, but the few times I've made it I add a small (
> 8 oz. ?) can of cream style corn and a small can of chopped green
> chiles, drained. I cut back on the buttermilk to adjust the
> consistency of the batter. This would be for a recipe calling for 2
> cups of dry ingredients. It's pretty good.
>
> I was wondering if anyone used fresh green chiles.

I've used fresh jalapenos, seeded and diced. Only takes a couple

>> What parts of Virginia did you live in? It matters.
>> Pastorio
>Woodbridge ...
>Some years later, Annandale, VA
That isn't VA that's DC.

"Seamus" > wrote in message
oups.com...
>>> What parts of Virginia did you live in? It matters.
>>> Pastorio
>>Woodbridge ...
>>Some years later, Annandale, VA
> That isn't VA that's DC.

Well, if I had my choice, I'd choose Annandale.
I would go to Annandale, but I don't bother with D.C. any more.
Dee Dee

On Mon 29 Aug 2005 02:57:38a, jmcquown wrote in rec.food.cooking:

>> I don't have a recipe, but the few times I've made it I add a small (
>> 8 oz. ?) can of cream style corn and a small can of chopped green
>> chiles, drained. I cut back on the buttermilk to adjust the
>> consistency of the batter. This would be for a recipe calling for 2
>> cups of dry ingredients. It's pretty good.
>>
>> I was wondering if anyone used fresh green chiles.
>
> I've used fresh jalapenos, seeded and diced. Only takes a couple

Thanks, Jill, I'll that a try. Lot's of times I'd like something with a
little more bite than a green chile.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Bob wrote:

> If something jumps up and bites me on the arse, I'm going to assume
> it ISN'T cornbread! :-)
>
> Bob

That would depend on if you were tied up or not. =@)

Becca

>Well, if I had my choice, I'd choose Annandale.

California tumbles into the sea
That'll be the day I go back to Annandale ...

And I'm never going back to my old school