Dixie Chicks

[perchie.girl]

But you use the whole canned kernels, you don't put it through a mixer or anything?

I would probably like molasses, if it's anything like our dark sugarbeet syrup.


Is molasses darker than this?

BC, nice deal on excavator work.

Molassis here has different consistencies... but if its a cold day youd be hard pressed to pour it out of a wide mouthed jar. Very dark ... There is a molassis syrrup that is molasis mixed with a simple syrrup and something to keep the sugar from recrystalizing.

 

[Bogtown Chick]

I am over my rating for giving likes...but Deb....

That gets a thumb up from me. Wow... I guess I need to master my cornbread. Make a little more of it. DH likes it as well as the kids but It never is on the menu around here. Rare occasion. It's been a couple years.

 

[perchie.girl]

I'm not good at fried chicken either. the breading comes off the skin and I cook and cook it in the grease and it's still raw in the middle.

Actually any breaded/fried meat ...I'm not good at. DH does the fish....he's good at it. I think subliminally I don't want to learn

-- I've just handed that sort of thing over to him anyways.

I have never been able to Fry chicken on the stove.... ever. But I do make fried chicken the way my grandma did... ONly she didnt use a meat thermometer....

Try soaking the chicken in buttermilk then rolling in a dry dredge of just flour and seasonings. Now let the chicken rest for a while.... like at least five minutes... The breading will stick better

Then fry in a skillet medium hot heat with just a little oil in it and dont move the chicken till it moves on its own. When you can move the chicken then turn it... again dont move the chicken till it unsticks itself from the pan... Get it brown on all sides .... IT IS NOT DONE at this point.

Then pop the chicken into the oven to finish cooking about half an hour at 325 +- It is done when the internal temperature is around 165. Breasts cook quicker because there is less blood in them. Thighs and legs cook longer.... Use a meat thermometer and dont get close to the bone.

deb

 

[vehve]

Jem, the instant mix recipe is sort of a homemade recipe for premixing the dry stuff, then you just take like 2 cups of the mix, add one cup milk, an egg and some butter (I don't remember the exact ratios), but you save yourself the trouble of mixing the dry stuff every time if you make pancakes often.

Cornmeal is not used around here. I think corn is grown on about 200-400 hectares in the whole of Finland, so it really isn't something we eat a lot of. I understood that the cornbread needs cornmeal, but they were also mentioning corn out of a can with juices, so that's what I was asking about.

Deb, I think I'll start with the slightly sweet ones, those are mostly in my palette. I like combining sweet and savory.

I've done fried chicken in a cast iron pot on the stove. I think I used a cajun seasoned beer batter, if I remember they turned out pretty good. It's quite a while since I did that though, not very common food around here.

Tonight's menu was a bit of everything, salad with herb-garlic-chili marinated chicken, chevre discs and honey roasted walnuts:

 

[perchie.girl]

Very old fashioned Hoe cakes

My favorite cornbread recipe came to me from my Dads Mom... Grandma Dixon.... Its savory and should be eaten with stew or beef or greens or just on its own for a snack

Probably the easiest of them all. all you need is Corn meal and Hot water.... Boiling hot water. and a little salt.

2 cups yellow cornmeal
1 teaspoon salt
2 cups boiling water and maybe a little extra...

Bacon fat or somesort of oil for frying. I would use Corn oil or something else without any flavor... Olive oil only if its for frying... very light.

Put the water on to boil, In a large bowl combine the corn meal and salt... When the water boils pour two full cups in a measureing cup that can handle the heat. Pour it in the corn meal and stir... The VERY hot water will be qucikly absorbed by the corn and the meal will plump up and make a very stiff paste just about like a heavy cookie dough.

Heat the skillet up with the bacon grease medium high heat...

Scoop about a quarter cup of batter and mash into a patty. It is very very hot and very sticky so be prepared to dip your fingers into cold water.... unfortunately this should be done by hand.

Drop the flattened patty into the skillet and fry. The finger prints in the patty will give it texture because the ridges brown up first. After the first four patties they get cooler to the touch. Add oil as necessary.

But fry the cakes till they are brown and crispy on both sides....

Serve with Greans of your choice and a meat of your choice.... Greens and fried chicken would be mine.

But the patties are old fashioned Hoe cakes... Made in the field by workers litterally cooked on a hoe over a fire It was originally a Native American recipes

deb

 

[perchie.girl]

@vehve

Thats a good idea about premixing the dry ingredients.... you could do all sorts of premixed stuff.... Cornbread, bread, Cake, Just keep them in a big sealed container then the identification and additional ingredients on a lable on the side of the jar...


Just like those premade soup tubes you can get in the grocery store....

deb

 

[vehve]

Ok, something funny happening in Finland. Since the beginning of the year, the alcohol marketing laws got a bit tighter. To protect children from the dangers of alcohol, it is no longer legal to market alcohol publicly. Some bureaucrats saw that this also means that the breweries can no longer transport their products in trucks that have pictures of beer bottles on them. So as a protest, there have now started to appear all kinds of interesting slogans on the trucks. One says "This used to be a picture of a beautiful bottle." And now I saw another one that reads "This tape-layer protects you. We are just transporting bottles."

How in the earth a kid will be protected from alcohol by not seeing a brewery's logo on a truck I don't understand, but perhaps I'm not supposed to.

 

[vehve]

Deb, exactly. If you make pancakes a few times a week, you'll really save time. I only make pancakes very sporadically, so it wasn't really a time saver, but the recipe was pretty good. I think it's been about a year since I last ate pancakes. Maybe longer.

 

[BriardChickens]

Ok, something funny happening in Finland. Since the beginning of the year, the alcohol marketing laws got a bit tighter. To protect children from the dangers of alcohol, it is no longer legal to market alcohol publicly. Some bureaucrats saw that this also means that the breweries can no longer transport their products in trucks that have pictures of beer bottles on them. So as a protest, there have now started to appear all kinds of interesting slogans on the trucks. One says "This used to be a picture of a beautiful bottle." And now I saw another one that reads "This tape-layer protects you. We are just transporting bottles."

How in the earth a kid will be protected from alcohol by not seeing a brewery's logo on a truck I don't understand, but perhaps I'm not supposed to.

Europe is just getting tighter and tighter!

 

[vehve]

BC, I think this is just some Finnish stupidity. Although, I have to admit that a similar ban on tobacco seems to have worked pretty well. Cigarettes can't be displayed publicly in super markets or similar places, in stead you have to ask for the specific brand, and the employee grabs it from under the counter or some sort of cabinet. And this has led to more and more people quitting smoking, as silly as it sounds.