I've been told once that real Southern cornbread doesn't involve it having any sweetness whatsoever. Is this true? I think I would prefer a biscuit over cornbread because the biscuit is more versatile. kevin + http://tullamarine.org
I would always prefer a biscuit over cornbread, but I do like the cornbread also. Anyone ever have jalapeno cornbread?
Depends on which Southern cook is making the cornbread! Btw, my mama's REAL name is Dixie Lee - that should tell y'all a little about how I cook! Jalapeno cornbread is fairly new, more Tex-Mex than old South. I'm not wild about it.
I'm torn... should I make the lamb kabobs or, now that I'm inspired, should I make a rack or two of ribs this weekend?
I enjoy all the bread products served with Southern cooking. Cornbread, however, is their king and leader in my book. *** Ian, make the ribs. I say this because I had riblets last night, and they were excellent.
Kebobs seem more difficult anyway. Plus...if someone's complaining about ribs, they're probably a filthy vegetarian, sending out code to the waiting animals to launch an attack on your home.
The cornbread sweetness issue is pretty much a personal issue. I know those that prefer it without and add molasses, I know those that like it with and add butter, so it's personal choice. I enjoy the japaleno bread, but I like a bit of spice to keep me on my toes. Ian - ribs.
One of the many Junior League websites for cookbooks (this one is from Little Rock): http://www.jllr.org/store/index.cfm...id=191134502084013621977784&lh=h-0,c-5&sqst=1
If anyone here likes to read Big Ed, I suggest checking out his thread next week as last night he was talking about food and cooking.
So I'm getting ready to make dinner: 1/2 pound of ground beef. 1 1/4 cups of white rice. 2 raw eggs. 1 packet of natto (see http://www.japantips.net/english/culture/natto.html). A lot of soy saunce. All you need to do is cook the rice & beef. Put the beef on top of the rice and then slop the natto & two raw eggs on top. Mix it all up and then soak it in soy sauce and mix it all up again. Eat. And yes, I know it sounds gross, but it's really f***ing good. I also don't expect anyone else to make it. kevin + http://tullamarine.org
Carolinab, here's another one: http://www.juniorleagueofowensboro.com/Fundraisers/Cookbook/Cookbook.htm Bon Appetit, y'all!
I'm going to have to remember this. Sweet. Thanks. ------------------------ I'm thawing a rib eye right now. Does anyone have a recipe for a good spicy marinade? I'm trying to break from the usual red wine vinegar/worceistershire combination.
My dinner (Chicken in a Hawaiian sauce) is on the grill. This will mark the 3rd straight grilled meal for me.
Grilled a rib eye steak marinated with store bought Cajun stuff. Not bad, but not spicy enough. Then I got fried some left over rice with egg and the used marinade, before adding left over vegetables. I added too much of the marinade so it the rice ended up getting a little too pasty, but overall, everything came out well.
I mentioned this to my brother, who loves spicy foods. He said, "When in doubt, add a jar of jalapenos." Blech!
Nice. I used to eat plateloads of jalapenos on dares - probably not the best thing for your digestive system. I also did the same with wasabi. People thought I was crazy.
Surprisingly, I never got out to the grill this weekend. We are getting much closer to buying a house, and we haven't been home a lot. Other commitments over the next 30 days will lead to the the annual Backyard Hero tour, with stops in Prattsville, NY (steaks/burgers), and Santa Rosa, CA (beer-can chickens, ribs, possible beef brisket.)