Hey Grandpa, What's For Supper?

[Yogiman]

Scrambled Egg:
A crockpot of lima beans w/a honeybaked ham bone. GOOD! Mabey some cornbread too?

Now please don't take this wrong, cause I don't mean to scold or sound like a grouchy old coot.

Just a word of caution.

Just as I told my wife about eating mustard greens, " I'm not sure exactly where it's located, but I am most certain that if I look long enough, I will find a passage in my bible that says, Though SHALL NOT eat mustard greens and or lima beans and ham bone without CORNBREAD!" IT IS THE ELEVENTH commandment!

You wouldn't want that on your conscious, would you?

 

[Yogiman]

Yeah, I'm sure He did. Of course He had the added advantage of being able to turn the sand into grits like the water ti wine. And I becha He had fried taters and hushpuppies to go with them fish too. Makes me wonder what of fish they were though.

 

[Scrambled Egg]

Just as I told my wife about eating mustard greens, " I'm not sure exactly where it's located, but I am most certain that if I look long enough, I will find a passage in my bible that says, Though SHALL NOT eat mustard greens and or lima beans and ham bone without CORNBREAD!" IT IS THE ELEVENTH commandment!

You wouldn't want that on your conscious, would you?

The only reason I had a maybe is because I make such TERRIBLE conrbread, loL! I do have a pan in the oven though and my husband likes it crumbly and dry as a bone so I am cooking it to death!! My beans are done and smell great. That was a ham bone loaded with meat leftover from one of those great honeybacked hams we had at christmas, I had frozen it. I like black-eyed peas in the crock pot too but I like them smothered in hot chow chow. We eat alot of veggies around here, loL! Do you cook cornbread Yogi --or just hope to find it in a picnic basket, lol!! Send me a good recipe or I'll have to get Miss Prissy to get me one!! and come on over, got plenty of beans!!!

 

[Yogiman]

Do you cook cornbread Yogi

Is the Pope catholic? You becha your prettiest best apron and bonnet that I make cornbread. And biscuits too! And it's all made from scratch. No canned whop biscuits or frozen biscuits for this fat boy. I or my wifeeeeee make cornbread and or biscuits almost every day. Yeah, my wife makes her bread dry also. It's not the way I like it or make it but I ain't stupid, I don't complain. She always asks me how my cornbread and biscuits are so moist and tender. I tell her I add an extra of love into my bread.

I will definately send you a good recipe for cornbread and biscuits too for that matter. But the first requirement for good cornbread is to have a good iron skillet. Without that, you might as well try to stick a square peg into a round hole. It doesn't hurt to have a batch of bacon grease handy either but please don't tell my wife I told you that. City girls!

I'm real fussy about my biscuit flour too. Gotta have a certain brand or they ain't biscuits. Gotta be catheads too, no two bite biscuits for me.

 

[SeaChick]

Just wanted to thank you folks on the roast advice. Just had dinner and it was DEEEELISH. Slow-roasted, 250 for 30 mint, then 170 degrees until internal temp of 123... after resting it was a perfect medium rare. Mashed local yukon gold potatoes, roast carrots.

I cooked the blood for the chickens and they loved it!

 

[Yogiman]

SeaChick,
You're killing me with that roast. That is pure torture. Im sure it was some kind of good. I dreamed about a roast like that last night. And now Scrambled Egg has pegged my meter with them lima beans and ham bone. This is harder than watching the food channel. I hope you remembered to save MissPrissy and me some of that roast. That is when it's at its best flavor, left over, that is.

 

[Scrambled Egg]

When Jesus had a fish fry do you think he had grits?

If he wanted to have a good southern breakfast he would need grits and loads of butter, not margarine, butter!!!

Well Yogi, I saved my bacon grease from yesterday, although I wasted all my cornmeal on that horrible cornbread I made last night that is now in my front yard for any unsuspecting birds that wander by, doubt my possum will even eat it, lol! So, I can't make it today but when you get a chance send me your recipes through my email so I can print them out and I will try them.

My husband swears I could only cook stuffed bell peppers when we met! They were so easy I really did cook them alot for years, needless to say we don't care too much for them now,haha!! I would say on a 1 - 10 scale for cooking skills I am about an 8 with anything that comes out of a box, about a 9 with homemade bread and anything else falls into that nearly fails miserably category, loL! Usually they eat it though, guess anything is better than starving!!!

 

[Rosalind]

Wait...DRY cornbread? What's the point of that, exactly?

In the event that I somehow screw up my cornbread and leave it long enough to get dry (which has not happened in many years), I make the Heretical Yankee Cornbread:

Melt 1 stick butter. Mix in 1/2 cup real maple syrup and 1 tsp. cinnamon. Pour over the lamentably dry cornbread and bake an additional 10 minutes to crisp up the edges.

Yeah, I know, sweet cornbread is a sin against God. It's really good though. Much better than suffering through dry cornbread. Still tastes good with chili, greens, etc.

 

[BearSwampChick]

Here is my cornbread recipe:

BUTTERMILK CORNBREAD

1 cup stone-ground white corn meal
3/4 cup all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2 large eggs
1 cup buttermilk
1/4 cup canola oil or bacon grease

Preheat oven to 400 degrees. While the oven is preheating, put your cast iron skillet in there with the oil or bacon grease.

Mix the dry ingredients together with a whisk. Add the eggs and the buttermilk and stir until well mixed. Carefully take the hot skillet out of the oven and swirl the grease around the bottom of the pan and then pour the excess into the batter and mix in. Pour the batter into the hot skillet, it will sizzle. That's how you get the nice crust on the bottom and it won't stick to the pan. Bake about 15-20 minutes until golden brown on top. Remove from pan onto cutting board and cut into wedges.

Note: It's hard to find stone-ground white corn meal in my area. I buy Hodgson's Mill at Jungle Jim's near Cincinnati.

 

[BirdBrain]

So, I am sitting here with a sick kid reading all these food posts with not a thing planned for lunch and my DH will be home from church soon....HMMM Luby's is sounding good.

Actually, Yogiman, I am going to drop by your house for meals this week. I can bring Ice, ice cream and napkins. What do you say?