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Kaiser Schnitzel posted:
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Feb 24, 2019 05:33
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| # ? May 24, 2024 17:11 |
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Honey is good in corn bread don't @ me
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Feb 24, 2019 06:08
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Shitposting aside everyone who makes cornbread should read this article imo
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Feb 24, 2019 06:14
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But seriously cornbread is fuckin good as hell
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Feb 24, 2019 06:18
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Flunky posted:Shitposting aside everyone who makes cornbread should read this article imo Thank you for linking that!
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Feb 24, 2019 11:35
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Flunky posted:Shitposting aside everyone who makes cornbread should read this article imo Fantastic article. I make hoe cakes, no one can tell me what to put in those.
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Feb 24, 2019 16:12
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How is it that I can never get sausages right? The most basic of basics. I always wind up with weirdly chewy and tough skin. Help!
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Feb 24, 2019 19:14
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What's your current method?
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Feb 24, 2019 21:02
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Casu Marzu posted:What's your current method? Well, I've tried various versions of pan frying, george foremaning, sous vide + searing, cut, whole, pricked and not, they all seem to come out the same.
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Feb 24, 2019 21:14
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Put them under the... I think Americans call it a broiler? For 15-20 minutes, turning once half way through. It should be foolproof. Alternatively, maybe you need to buy nicer sausages?
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Feb 24, 2019 21:19
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Bollock Monkey posted:Put them under the... I think Americans call it a broiler? For 15-20 minutes, turning once half way through. It should be foolproof. I'm English  So I guess that's the grill?Bollock Monkey posted:Alternatively, maybe you need to buy nicer sausages? I get the same effect with cheap or a variety of expensive ones, so it's gotta assume it's my fault and not the fault of the snosages.
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Feb 24, 2019 21:27
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Suspect Bucket posted:Fantastic article. I didn't know sweet/unsweet cornbread fell along racial lines-I just thought sweet cornbread was an Upper South/yankee innovation. Here I've always just had unsweet cornbread from white and african american cooks, but I'm in the very deep south. Jaded Burnout posted:How is it that I can never get sausages right? The most basic of basics. I always wind up with weirdly chewy and tough skin. Help!
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Feb 24, 2019 21:40
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Kaiser Schnitzel posted:Have you tried poaching them in water for 10-15 min to cook them through and then just crisping them in a pan with a little fat? That's what I usually do and I am satisfied with the result. That's basically the same as the sous vide approach I went with today and didn't work out well. Is an in-water poach going to come out different?
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Feb 24, 2019 21:46
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Jaded Burnout posted:I'm English Oh good. Yes, the grill, on medium heat.
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Feb 24, 2019 22:44
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the best hoe cakes you ever had https://www.youtube.com/watch?v=GZAXE3-srfM
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Feb 25, 2019 04:09
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Flunky posted:Shitposting aside everyone who makes cornbread should read this article imo Pure bullshit, I'm white as hell (North Carolina, just outside of Charlotte) and I was raised on Jiffy.
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Feb 26, 2019 07:32
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Stringent posted:Pure bullshit, I'm white as hell (North Carolina, just outside of Charlotte) and I was raised on Jiffy. Yeah, me too. I'm northern, and couldn't be whiter. Totally raised on Jiffy, the cornbread and "blueberry" mix. I once heard this snarky Black woman on NPR talking about how, "Black people make cornbread, but white people make corn muffins!" I still remember her giggling in amusement at her own statement. Um, no, muffins were for the blueberry mix, but my mom baked the cornbread in a pie plate. Maybe these distinctions hold more water down South?
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Feb 26, 2019 15:22
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Uh, like everyone I know back in my small town Louisiana used Jiffy at home and the church potlucks etc. (Most all white people). Not really sure what that article is about but the only time I really ever ran across unsweetened corn bread was when you started going west into Texas and they were doing beans and cornbread or savory cornbread pancakes etc but seemed more of a tex-mex or hispanic kinda thing than just 'white people'.
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Feb 26, 2019 15:33
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Stringent posted:Pure bullshit, I'm white as hell (North Carolina, just outside of Charlotte) and I was raised on Jiffy. E: I’m from south Alabama and it’s mostly white/savory/crunchy cornbread (I love the little sticks) here regardless of race. Someone should make a map like the coke/soda/pop map so you know what kind of cornbread to expect. Kaiser Schnitzel fucked around with this message at 15:39 on Feb 26, 2019 |
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Feb 26, 2019 15:35
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That Works posted:Uh, like everyone I know back in my small town Louisiana used Jiffy at home and the church potlucks etc. (Most all white people). Not really sure what that article is about but the only time I really ever ran across unsweetened corn bread was when you started going west into Texas and they were doing beans and cornbread or savory cornbread pancakes etc but seemed more of a tex-mex or hispanic kinda thing than just 'white people'. White, rural Georgia, and it was a mix. Jiffy was pretty consistent, but my relatives would also do an unsweetened cornbread pretty regularly for the potlucks / reunions / etc.
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Feb 26, 2019 17:22
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I grew up eating Jiffy (and finding store-bought cornbread disgustingly sweet) but have recently switched to this brand for my lazy day chili accompaniment. It's delicious, probably because it has a shitton of butter added.
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Feb 26, 2019 17:47
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Kaiser Schnitzel posted:White/savory cornbread might just be a deep/lower south thing regardless of race. I’ve always thought of sweet cornbread as a northern/upper south thing. North Carolina (especially around Charlotte) is practically yankees these days anyway. I generally associate unsweetened cornbread with the Appalachians. As a kid, we subsisted largely on beans and cornbread, and the latter was often broken up in the former to thicken and add texture. It's also one of the few things that I make by the recipe, every single time. I'll post it when I get home.
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Feb 26, 2019 20:53
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I'm West coast through and through, but my family is from Illinois. We always had cornbread (like, 2-3 times a week), and it was unsweetened. However, for special occasions, we'd have sweetened corn muffins.
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Feb 26, 2019 21:16
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Hot take: cornbread isn't tasty enough in the first place to care 
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Feb 26, 2019 21:33
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Casu Marzu posted:Hot take: cornbread isn't tasty enough in the first place to care Look at this person. Look at how wrong they are.
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Feb 26, 2019 21:39
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Casu Marzu posted:Hot take: cornbread isn't tasty enough in the first place to care 
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Feb 26, 2019 23:36
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Jaded Burnout posted:That's basically the same as the sous vide approach I went with today and didn't work out well. Is an in-water poach going to come out different? It definitely comes out different. Which you like better is a matter of taste, but I'd suggest trying it.
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Feb 27, 2019 00:41
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My cornbread recipe is: 1 cup cornmeal 1 cup flour 4 tsp baking powder 1 tsp salt 1 1/2 cup milk 3 Tbs melted butter 1 egg + 1 yolk - beaten Lard for skillet greasing Preheat oven with cast iron skillet inside it to 400 degrees Mix dry ingredients Mix in milk, followed by butter, followed by egg Use a pat of lard to grease the hot skillet Immediately pour batter into skillet and put back in oven Bake for 20-25 minutes, until top is golden brown I asked my mom about it earlier today, and she says that while our family typically did unsweetened cornbread, that plenty others in the area did the sweet stuff. It makes me suspicious that a lot of the "White people eat x, Black people eat y" is more about coming up with a topic for a publication, and that people just like good food and arguing about it.
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Feb 27, 2019 01:38
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Casu Marzu posted:Hot take: cornbread isn't tasty enough in the first place to care Serious question: Are you from outside the US? I'm from the US but lived outside the US for many years. Every American I've met liked or loved cornbread. But almost every non-American hated it.
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Feb 27, 2019 01:41
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Weltlich posted:My cornbread recipe is: IMO, that's a good recipe. Mine uses buttermilk in place of milk, and adds a bit of sugar. Not tons of sugar like Midwesterners do, but just a tiny bit of sweetness.
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Feb 27, 2019 01:43
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Casu Marzu posted:Hot take: cornbread isn't tasty enough in the first place to care I swear to god, I'm gonna start inviting goons to my home so I can cook them food, because there's just no way you've had enough of the different styles and kinds of corn bread to actually believe this.
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Feb 27, 2019 01:47
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I mean I've had potluck cornbread which, were it my first and only exposure, would not encourage a second tasting. Grab a different cornbread and let the healing begin 
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Feb 27, 2019 05:02
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Cornbread has to be fresh, like still hot from the oven. If you haven't had that, you haven't tried cornbread. The next day you can toast it and butter it liberally, and it'll be okay, but that still won't approach the glory of its first moments. Eating it cold the next day is awful.
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Feb 27, 2019 05:27
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Casu Marzu posted:Hot take: cornbread isn't tasty enough in the first place to care Seconding this. The only time I've ever been thankful that corn bread was present at a meal was when someone messed up making chili and it needed to be thickened to avoid being worn on my shirt. I've had it from mixes, I've had it made from scratch by old southern ladies, I've had it at restaurants that were nice and ones that were nice little hole-in-the-wall places. It has none of the redeeming qualities of corn or actual bread. The only preparation of corn I've tried that's more disappointing on flavor and baffling in popularity that's common in the US is grits, which I can only assume was invented to feed POWs captured by the south during the US Civil War.
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Feb 27, 2019 06:25
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Bagheera posted:Serious question: Are you from outside the US? I'm from the US but lived outside the US for many years. Every American I've met liked or loved cornbread. But almost every non-American hated it. I'm European and I like cornbread but only when it's home made.
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Feb 27, 2019 06:49
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hmm depressing opinions on corn bread what is a decent basic recipe for Thai peanut noodles? probably will fry up tofu and mushrooms to keep it vegetarian but how do i unlock the mysteries of that peanut sauce?
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Feb 27, 2019 06:53
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This is the general recipe I use for Indonesian style satay sauce: Creamy peanut butter Milk Garlic Ginger Dark bown sugar Sweet soy sauce (kecap manis) Sambal To make it Thai you can add lime juice for the acidity. Hope that helps?
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Feb 27, 2019 07:04
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spankmeister posted:This is the general recipe I use for Indonesian style satay sauce: Yes but I still don't understand what order is the best
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Feb 27, 2019 07:20
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poeticoddity posted:Seconding this. The only time I've ever been thankful that corn bread was present at a meal was when someone messed up making chili and it needed to be thickened to avoid being worn on my shirt. How long is too long to marinate chicken breasts in an acidic (olive oil and lemon juice and salt and pepper and herbs) marinade? If I forget about it for an extra 24 hours am I going to have bizarre ceviche chicken that’s dried out after I grill it?
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Feb 27, 2019 07:25
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I've marinated a piece of chicken for a week and then grilled it, as long as you use a food thermometer to make sure you don't over cook it you'll be fine.
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Feb 27, 2019 09:07
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