The Food Thread

[billy.pilgrim]

That's a nice pan. Lady O makes some really good cornbread, but carrying around cast iron cookware in a motorcoach isn't her preference. What makes yours an "everything" version? Hers looks a lot like this:

Likely my recipe is on one of these threads somewhere, but my recipes are mostly all "in progress".

I don't use the corn bread mixes - way too much flour and leavening. Most mixes are 50/50, mine is more like 80/20. I also use plain meal and flour.

Don't forget: southern flour for quick breads and biscuits (soft wheat = very little gluten)
Northern flour for yeast breads (hard wheat = lots of gluten)

You really need one of the small cast iron pans for cornbread. The heat retention makes a huge difference in the way the sugars make a chewy crust. Some of the ones shaped like an ear of corn are small enough to fit in a rolling house.

Mostly or all plain cornmeal (getting harder to find)
just a dash of baking powder, baking soda and salt
Sugar - I usually use brown
Grated cheddar cheese
Cream corn - fresh is better but canned is fine
Fat - oil works, but lard has more flavor. The creamed corn allows you to cut back on the fats, so I recommend the lard.
Buttermilk
Bacon
Jalapeños
Butter

First crank up the oven to Hot.
Then put the pan in your hot oven to get hot
Then mix dry ingredients and measure lard, cheese and corn
Get a stick of butter out of the fridge
Remove from oven and drop 1/3 slice of bacon in each cup
Return to hot oven and cook until almost done
Remove from oven and drop a couple of jalapeños slices
into each cup to cook in the bacon grease while you,
Combine remaining ingredients and enough buttermilk to achieve the right consistency
Pour in the batter and return to the hot oven until done

Slice, butter and eat.

[GoCubsGo]

The White Sea Bass is what we get.
But really, we'll eat most anything that's fresh off the boat and isn't Blue.

Anyone ever tried Alaskan Rockfish?

[billy.pilgrim]

The White Sea Bass is what we get.
But really, we'll eat most anything that's fresh off the boat and isn't Blue.

Anyone ever tried Alaskan Rockfish?

Not me, but this guy seems knowledgeable and a little bit funny.

https://exclusivealaska.com/alaska-rockfish


"Rockfish are kind of like the redheaded stepchild of the Alaska seafood family. For one, many of the 37 species of rockfish found in Alaska are either ginger-colored or blaze orange. For two, they have a spiny top fin that sticks up like an unfortunate cowlick. And for three, well, nobody ever makes a trip to Alaska specifically to catch a rockfish. (Have you ever noticed how only one out of every 500 or so "look at me and the huge fish I caught in Alaska" photos features something other than a salmon or a halibut?)

Add to all this the fact that rockfish are extremely bony, with an effort-to-enjoyment ratio of about 60/40; they're everywhere (like dandelions) and relatively easy to catch; and the act of catching many rockfish species actually kills them (i.e., they cannot be caught and released), you've got a nuisance fish on your hands. (No wonder no one takes pictures with them!)

Still, as unappreciated and difficult as they are, rockfish are absolutely delicious"

[neoplacebo]

Sea Biscuit. Desert omelette. Prairie sirloin. Gila Monster Sushi.

Sea Biscuit


Gila Monster Roll
Shrimp, avocado, and cucumber topped with spicy sweet chili krab, diced jalapeños, eel sauce and lime juice.

No idea what the other two might be.

I just made all that shit up; except for the Sea Biscuit, which I knew was the name of a horse. I don't eat or ride horse.

[neoplacebo]

Red Snapper was also the name of a hooker in Cleveland.

[O Really]

When I was in college, a type of rockfish called Red Snapper was reasonably priced and quite tasty. Since then it's either got trendy or over-fished, hardly see it in the shops any more.

At least I think it was a rockfish.

The western red snapper is not a red snapper. Real red snappers are Atlantic only. And it has gotten trendy and over-fished.

[O Really]

Oh you can most definitely buy real Red Snapper in California. Our fish monger and sometimes the grocery has it. But it's not caught here. Probably frozen, then thawed.

[O Really]

Likely my recipe is on one of these threads somewhere, but my recipes are mostly all "in progress".

I don't use the corn bread mixes - way too much flour and leavening. Most mixes are 50/50, mine is more like 80/20. I also use plain meal and flour.

I'm sure that version is delicious, but it's a little over much for me. You did say it was "everything." Lady O uses the best real corn meal she can find, preferably coarse ground. Didn't know about the north/south flour, but she gets self-rising, usually store brand. Maybe we need to get something else. She doesn't add actual corn, or peppers, or much else other than a little sugar, egg, baking powder and milk (regular).

We probably have simpler tastes than many, and don't add butter or honey or whatever when eating. Just take it out of the oven, slice, and chow down, still warm.

[billy.pilgrim]

Likely my recipe is on one of these threads somewhere, but my recipes are mostly all "in progress".

I don't use the corn bread mixes - way too much flour and leavening. Most mixes are 50/50, mine is more like 80/20. I also use plain meal and flour.

I'm sure that version is delicious, but it's a little over much for me. You did say it was "everything." Lady O uses the best real corn meal she can find, preferably coarse ground. Didn't know about the north/south flour, but she gets self-rising, usually store brand. Maybe we need to get something else. She doesn't add actual corn, or peppers, or much else other than a little sugar, egg, baking powder and milk (regular).

We probably have simpler tastes than many, and don't add butter or honey or whatever when eating. Just take it out of the oven, slice, and chow down, still warm.

It's all good. Most people make corn bread more similar to your way - I do too, sometimes.

Yeah, she should check out the southern vs northern flours. It does make a difference in baking. King Arthur makes great bread but the biscuits suck and you are wasting your time using Martha White for yeast bread.

[O Really]

Yeah, she should check out the southern vs northern flours. It does make a difference in baking. King Arthur makes great bread but the biscuits suck and you are wasting your time using Martha White for yeast bread.

How do you tell if it's northern or southern flour? Is it on the bag somewhere? Do most national stores sell both types? Are you yanking my chain?

[billy.pilgrim]

Yeah, she should check out the southern vs northern flours. It does make a difference in baking. King Arthur makes great bread but the biscuits suck and you are wasting your time using Martha White for yeast bread.

How do you tell if it's northern or southern flour? Is it on the bag somewhere? Do most national stores sell both types? Are you yanking my chain?

Never.

It's just what I've always heard and read, but here's one that mostly disagrees.
https://www.npr.org/sections/thesalt/20 ... ct-biscuit

I've always heard that sorthern wheat is harder and makes better bread. I don't know but guess it can be milled finer and somehow that allows for increased gluten - gluten gives the bread elasticity - biscuits strive for flaky

My wife bakes bread and she won't use southern flour - she says because of the low gluten, but she will use it in pancakes.
So, whatever works, Idk

Some of the brands that we have around here: Dixie, Tenda Bake, Lily (something), and of course Martha White (the
original and continuous sponsor of the Grand Ole Opry - I would have guessed that they were national)

https://youtu.be/ZxgBycCuqVQ

[billy.pilgrim]

Since I started a low carb/near keto diet last year, I haven't baked any bread at home. However the other day I thawed out a loaf of multi-grain Orowheat I had stored in the chest freezer. It was hiding there. Going by the counts I can stay within a reasonable carb dosage by cutting one wide slice in half and then making a sammy out of the two halves. I know, kind of sad, but I got tired of trying to use lettuce leaves as bread.

Have to run to the market at some point and get some mayo and tomatoes. Might also look for 100% whole wheat bread (the Orowheat probably has some refined white flour) to lower the glycemic factor.

Just remembered: I have some chicken thighs marinating in rotisserie seasoning. Probably time to fire up the grill for those.

It works, I also treat the bottom slice of bread on a takeout sandwich as part of the wrapper - just there to keep my fingers from getting greasy - not for eating.

[O Really]

Some of the brands that we have around here: Dixie, Tenda Bake, Lily (something), and of course Martha White (the
original and continuous sponsor of the Grand Ole Opry - I would have guessed that they were national)

https://youtu.be/ZxgBycCuqVQ

Seems to be a factor of protein content. King Arthur is high; Gold Medal less; While Lily low.
Who knew.
(you did, apparently)

[billy.pilgrim]

Some of the brands that we have around here: Dixie, Tenda Bake, Lily (something), and of course Martha White (the
original and continuous sponsor of the Grand Ole Opry - I would have guessed that they were national)

https://youtu.be/ZxgBycCuqVQ

Seems to be a factor of protein content. King Arthur is high; Gold Medal less; While Lily low.
Who knew.
(you did, apparently)

this popped up today

https://www.theatlantic.com/health/arch ... ng/576526/

"The one ingredient I took for granted had indeed been the key all along, says Robert Dixon Phillips, a retired professor of food science at the University of Georgia. To make a good biscuit, “you want a flour made from a soft wheat,” he says. “It has less gluten protein and the gluten is weaker, which allows the chemical leavening—the baking powder—to generate carbon dioxide and make it rise up in the oven.” It turns out that in most of the U.S., commonly available flours are made from hard wheats, which serve a different purpose. “Hard wheats are higher in gluten protein, and when they’re turned into a dough, the dough is very strong and elastic and can trap carbon dioxide,” says Phillips. If you want to make bread, you want a hard wheat. Northern biscuits suck because they are made with bread flour."

[neoplacebo]

Yesterday I got Post Raisin Bran and on most of the boxes I saw they said "Raisin the Bar" on the front of them. I spent several minutes moving the boxes around to see if I could find one or more that said "Raisin Hell" in which case I would have bought several of them.

[O Really]

"Raisin Arizona" was a good film.
"Raisin the Dead" if you want something scary.
"Raisin the Flag" for the patriotic.

[Greg55_99]

"Raisin Arizona" was a good film.
"Raisin the Dead" if you want something scary.
"Raisin the Flag" for the patriotic.

Don't forget "Raisin in the Sun".

Greg

[Vrede too]

Don't forget "Raisin in the Sun".

Greg

There's also the saga about the Cuban sugar farming family:

Spoiler:

Raisin Cane

And the WW2 epic:

Spoiler:

Raisin the Flag on Iwo Jima

https://www.youtube.com/watch?v=UShiwymsX0w

[neoplacebo]

What I would like to see is a massive infusion of Raisin Funds. Or even Fund Raisin. However, I do have a fine distaste for Raisin Cattle.

[Vrede too]

What I would like to see is a massive infusion of Raisin Funds. Or even Fund Raisin. However, I do have a fine distaste for Raisin Cattle.

viewtopic.php?f=5&t=4163
viewtopic.php?p=121977#p121977

Spoiler:

Auto Raisin