Text 4916, 93 rader
Skriven 2010-12-12 23:21:20 av Ruth Haffly (1:396/45.28)
   Kommentar till text 4840 av Michael Loo (1:18/200.0)
Ärende: dressing 866
====================
Hi MIchael,

 ML> I call it stuffing, because it "could" be stuffed into a bird.
 ML> Dressing, I tend to use the term in the same way as Dirty Dave.
 RH> And, as I understand it, dressing is southern, stuffing, northern
 RH> terminology.  Either way there are a lot good ones out there.

 ML> But "stovetop dressing" doesn't sound so appetizing as
 ML> "stovetop stuffing."

Good point there. I don't buy that but found out some years ago how to
do the same basic thing with any brand of the dry bread pieces sold for
stuffing.  Saves a bit of money tho I might possibly try it with my own
bread. I'll have to work on the seasoning mix.


 ML>    I like
 RH> a drier one than Steve but usually make it moister to suit him.

 ML> I am okay with moist if the moisture is poultry (or pork)
 ML> drippings juice. On the whole, I prefer distinct pieces
 ML> or cubes to the gooey glutinous wet mess - one of the few
 ML> cases in which I like to be reminded that I'm eating bread.

I like to see more of the cubes too; the gooey mass isn't as appealing
to the eye. I usually saute some chopped onion and celery in mine to add
some texture.


 RH> I made an apple/sausage/cornbread one (no recipe, just my own by
 RH> guess & by gosh) that I liked but Steve wasn't thrilled with.

 ML> I'm not a super fan of cornbread in any setting, though I like
 ML> corn fritters, corn pudding, corn on the cob, corn stewed with
 ML> tomatoes, and cornstarch-thickened sauces. I think it's more a
 ML> texture than a taste thing here too. By gum, I now have a yen
 ML> for a sausage stuffing heavy on the sausage and onions. But
 ML> I promised my brother I'd go out for Indian food with him.

Over the craving yet? (G) I've had good corn bread and bad corn bread.
The bad is overly sweet. (I was drilled by a NC native when I moved to
the state after marrying Steve that corn bread never ever ever has sugar
in it.)  Some of the best I've had was at Uncle Bubba's outside of
Savannah; it's actually corn muffins. I think I've got the recipe; I'll
check on it and post it if I do. I can't make it too often because of
Steve's problem with corn and migraines.

 ML> the baking sheet and cool   on wire racks for 20 minutes. Frost with
 ML> the vanilla icing if desired.   VANILLA ICING: Combine the sugar,
 ML> vanilla, and milk in a bowl and beat   until smooth.
 RH> Looks more like a glaze to me.

 ML> The point of that recipe was that one is told to frost with the
 ML> icing! You can call it a glaze if you like, but that would further
 ML> complicate matters (and I think a scant tablespoon liquid to 2 c
 ML> of sugar would make something thicker than my idea of a glaze.

True, I wasn't looking at it that closely.  I've skimmed a lot over the
last week or so, trying not to get too far behind but getting school
work done for the end of the semester.

 RH> Steve surprised the owner when he correctly told her what a puddled
 RH> chicken is. (G)

 ML> Okay, what is it?

Deboned except for the wing tips.


 ML>       Title: Amy's Cornbread
 ML>  Categories: Breads
 ML>    Servings:  4

 ML>       1 pk Frozen brocoli                      1    Med. onion
 ML>       2 c  Grated chedder sharp cheese         1    Box jiffy
 ML> cornbread mix

 ML>   Bake in glass pan for 25-30 minutes at 400 degree. Source unknown


Amy can call it corn bread but I won't. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... The Lord gives wisdom; out of his mouth comes knowledge. . . Prov 2:6

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)