Text 9450, 120 rader
Skriven 2011-04-10 18:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: boiled peanuts
======================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > I finally got around to making boiled peanuts...
 > I must confess that I prefer the roasted ones I am used to.

 CS> what yo are used to may just be what works best

Yep! [g]

 > Today I tried another southern dish for the first time... spoon
 > bread. It's really more of a souffle than a bread

 CS> Umm, dunno. Never had 'souffle' as it's not really a southern thing
 CS> around the parts I've lived.

Think of it as light and fluffy corn pudding.

 CS> I just recall it's considered a bit hard
 CS> to make and something about stomping around the kitchen makes it fall?

Not really hard to make but yes they collapse easily.

 CS> Now spoon bread?  Thats simple!  You have 3 types.  

 CS> Fried spoonbreads- hushpuppy cornbready [or] 'doughnut holes'

 CS> baked spoonbreads- drop biscuit babies

 CS> Simmered spoonbreads- dumplings

Hush puppies and fritters I know and like. I also like biscuits and
dumplings but don't think I've ever made them with cornmeal in them.
I just might try that soon.
     
 CS> 'Spoonbread' as i know it.
 CS> Name relaed to 'fits on a spoon' as I was taught.

Makes sense. So now you know of a fourth one, a casserole/pudding
that is so moist you eat it with a spoon rather than slice it like a
bread.

Yesterday I made two small ones. The first one was in small, round,
deep ovenware and it came out very creamy and moist on the interior.

The second one was in larger, shallow oval baking dish and it came
out crustier and drier (and collapsed as it cooled while we were
eating the first one.) Today I lifted it out of the dish,placed it
on a metal tray and baked it a second time with a minute or two
under the broiler to finish so it became quite dry, brittle and
deeply browned and crusty. It was most excellent for breakfast
smothered in cheese sauce with a fried egg on top, and ham on the
side.

BTW I was chatting with Roslind about this just before I hit the
send button and she too thought of spoonbread as a dumpling until
last night's experiment.  But not necessarily as a cornmeal one as
cornmeal was even rarer in Metis circles in northern Alberta than it
was in British rural Ontario.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato And Corn Chowder William
 Categories: Crockpot, Soups, Chicken, Potato, Corn
      Yield: 8 Servings
 
      5    Ears corn on the cob;
           Cooked/leftover
      6 lg Potatoes; peeled
           Water; as needed
      3 c  Milk
           White roux
    1/2 c  Butter, melted
    1/2 c  All-purpose flour
      1 md Onion; diced
           Accent seasoning mix
      2 tb Chicken base
           White pepper and salt
 
  White roux consists of equal parts of fat of some type and flour.
  For this recipe I use 1/4 lb butter and whisk in flour until roux
  will barely drop from spoon. Cook just long enough to remove
  "floury" taste Do not brown. Set aside.
  
  Chicken base or granules are quite salty.  Taste for salt before
  adding any table salt.
  
  With a French knife/cook's knife, slice corn from cob.  Lightly
  chop to break up "strips" of kernels.  Place in crockpot.
  
  Wash and peel potatoes.  Cut into medium size chunks.  Place in
  crockpot.
  
  If you want to use the onion, saute in a little butter until
  translucent and add to crock pot.
  
  Add just enough *hot* tap water to barely cover potatoes.
  
  Set crockpot on medium, cover and go do something else for about 4
  hours. When the potatoes test done, stir in chicken base and add 3
  cups milk. Bring back to simmer.  Gently stir in roux a little at a
  time till desired consistency is reached. Lower crockpot to
  "simmer" until time to serve. Stir in a generous shake or 2 of
  Accent at this point (if desired), and serve.
  
  If the chowder thickens considerably, thin with milk.
  
  Recipe by: Bill Spalding
  
MMMMM

Cheers

YK Jim


... The Civil War: the North wanted us to put sugar in our cornbread

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