On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net> wrote:
>On 8/5/2012 6:48 PM, Janet Wilder wrote:
>> On 8/5/2012 6:56 PM, Max wrote:
>>> Do any of you Yankees know what "Johnny Cake" is?
>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>> board in front of the fire to bake.
>> What do I win?
>A pan of my own famous Johnny cake.
>(but I bake mine in the oven)
My East Texas relatives made a cornmeal flat bread with corn meal,
salt, and boiling hot water. This was stirred into a very thick
batter, formed into little cakes, and fried in a half inch of smoking
hot lard. They were served with butter and molasses. They called it
corn pone.
I still make them on occasion, 'cept with healthy oil.
Elliot Richmond
I AM Exercising! My nose is running!!!
--Mooch
<xmrichm...@xaustin.xrr.xcom> wrote:
>On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net> wrote:
>>On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>> On 8/5/2012 6:56 PM, Max wrote:
>>>> Do any of you Yankees know what "Johnny Cake" is?
>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>> board in front of the fire to bake.
>>> What do I win?
>>A pan of my own famous Johnny cake.
>>(but I bake mine in the oven)
>My East Texas relatives made a cornmeal flat bread with corn meal,
>salt, and boiling hot water. This was stirred into a very thick
>batter, formed into little cakes, and fried in a half inch of smoking
>hot lard. They were served with butter and molasses. They called it
>corn pone.
>I still make them on occasion, 'cept with healthy oil.
>Elliot Richmond
>I AM Exercising! My nose is running!!!
> --Mooch
Yup. And in parts of New England they are even fussy about what kind
of corn is used. ;-)
> On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net> wrote:
>> On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>> On 8/5/2012 6:56 PM, Max wrote:
>>>> Do any of you Yankees know what "Johnny Cake" is?
>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>> board in front of the fire to bake.
>>> What do I win?
>> A pan of my own famous Johnny cake.
>> (but I bake mine in the oven)
> My East Texas relatives made a cornmeal flat bread with corn meal,
> salt, and boiling hot water. This was stirred into a very thick
> batter, formed into little cakes, and fried in a half inch of smoking
> hot lard. They were served with butter and molasses. They called it
> corn pone.
> I still make them on occasion, 'cept with healthy oil.
> Elliot Richmond
> I AM Exercising! My nose is running!!!
> --Mooch
> On 8/5/2012 7:53 PM, Elliot Richmond wrote:
>> On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net> wrote:
>>> On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>>> On 8/5/2012 6:56 PM, Max wrote:
>>>>> Do any of you Yankees know what "Johnny Cake" is?
>>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>>> board in front of the fire to bake.
>>>> What do I win?
>>> A pan of my own famous Johnny cake.
>>> (but I bake mine in the oven)
>> My East Texas relatives made a cornmeal flat bread with corn meal,
>> salt, and boiling hot water. This was stirred into a very thick
>> batter, formed into little cakes, and fried in a half inch of smoking
>> hot lard. They were served with butter and molasses. They called it
>> corn pone.
>> I still make them on occasion, 'cept with healthy oil.
>> Elliot Richmond
>> I AM Exercising! My nose is running!!!
>> --Mooch
>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>> board in front of the fire to bake.
>>> What do I win?
>>A pan of my own famous Johnny cake.
>>(but I bake mine in the oven)
> My East Texas relatives made a cornmeal flat bread with corn meal,
> salt, and boiling hot water. This was stirred into a very thick
> batter, formed into little cakes, and fried in a half inch of smoking
> hot lard. They were served with butter and molasses. They called it
> corn pone.
> I still make them on occasion, 'cept with healthy oil.
Field hands made hoe cake on the blade of their hoes.
Your pone comes really close to fried mush, but mush was allowed to firm up and cool and then sliced and fried.
On Sun, 05 Aug 2012 21:12:15 -0600, Max <thesameol...@att.net> wrote:
>On 8/5/2012 8:01 PM, nothermark wrote:
>> On Sun, 05 Aug 2012 17:56:23 -0600, Max <thesameol...@att.net> wrote:
>>> Do any of you Yankees know what "Johnny Cake" is?
>> I think so. Does yours have flour in it? ;-)
>The recipe I found on the I-net does.
It's a fake. ;-) It's a snob thing. Real Johnny cake started in
Massachusetts and Connecticut with the Pilgrim colony and their off
shoots. There is a technique involves using boiling water instead of
leavening to bulk out the ground meal. After white wheat flour became
easily available cornbread made with flour and baking powder to leaven
it became the easy out for a lot of folks. If you really want to
snob it you need Connecticut grown white corn that has been stone
ground.
I had some from a water mill there once. Being a Philistine I could
not tell the difference. ;-)
>>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>>> board in front of the fire to bake.
>>>> What do I win?
>>> A pan of my own famous Johnny cake.
>>> (but I bake mine in the oven)
>> My East Texas relatives made a cornmeal flat bread with corn meal,
>> salt, and boiling hot water. This was stirred into a very thick
>> batter, formed into little cakes, and fried in a half inch of smoking
>> hot lard. They were served with butter and molasses. They called it
>> corn pone.
>> I still make them on occasion, 'cept with healthy oil.
> Field hands made hoe cake on the blade of their hoes.
> Your pone comes really close to fried mush, but mush was allowed to firm
> up and cool and then sliced and fried.
> On 8/5/2012 10:10 PM, Max wrote:
>> On 8/5/2012 7:53 PM, Elliot Richmond wrote:
>>> On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net> wrote:
>>>> On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>>>> On 8/5/2012 6:56 PM, Max wrote:
>>>>>> Do any of you Yankees know what "Johnny Cake" is?
>>>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>>>> board in front of the fire to bake.
>>>>> What do I win?
>>>> A pan of my own famous Johnny cake.
>>>> (but I bake mine in the oven)
>>> My East Texas relatives made a cornmeal flat bread with corn meal,
>>> salt, and boiling hot water. This was stirred into a very thick
>>> batter, formed into little cakes, and fried in a half inch of smoking
>>> hot lard. They were served with butter and molasses. They called it
>>> corn pone.
>>> I still make them on occasion, 'cept with healthy oil.
>>> Elliot Richmond
>>> I AM Exercising! My nose is running!!!
>>> --Mooch
>> How about corn meal mush? Ever had it?
> Yes. They called it "polenta" :-)
Aha. Interesting. I had not had any since childhood and was just thinking I might find a recipe.
> On Sun, 05 Aug 2012 21:12:15 -0600, Max <thesameol...@att.net> wrote:
>> On 8/5/2012 8:01 PM, nothermark wrote:
>>> On Sun, 05 Aug 2012 17:56:23 -0600, Max <thesameol...@att.net> wrote:
>>>> Do any of you Yankees know what "Johnny Cake" is?
>>> I think so. Does yours have flour in it? ;-)
>> The recipe I found on the I-net does.
> It's a fake. ;-) It's a snob thing. Real Johnny cake started in
> Massachusetts and Connecticut with the Pilgrim colony and their off
> shoots. There is a technique involves using boiling water instead of
> leavening to bulk out the ground meal. After white wheat flour became
> easily available cornbread made with flour and baking powder to leaven
> it became the easy out for a lot of folks. If you really want to
> snob it you need Connecticut grown white corn that has been stone
> ground.
> I had some from a water mill there once. Being a Philistine I could
> not tell the difference. ;-)
The recipe I found doesn't use baking powder. With buttermilk and baking *soda* it rises very well.
>>>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>>>> board in front of the fire to bake.
>>>>> What do I win?
>>>> A pan of my own famous Johnny cake.
>>>> (but I bake mine in the oven)
>>> My East Texas relatives made a cornmeal flat bread with corn meal,
>>> salt, and boiling hot water. This was stirred into a very thick
>>> batter, formed into little cakes, and fried in a half inch of smoking
>>> hot lard. They were served with butter and molasses. They called it
>>> corn pone.
>>> I still make them on occasion, 'cept with healthy oil.
>> Field hands made hoe cake on the blade of their hoes.
>> Your pone comes really close to fried mush, but mush was allowed to firm
>> up and cool and then sliced and fried.
>> ........Then there is hush puppies...........
> With jalapeno bits.....
> LZ
Aw, Linus, now look what you've started. I'm going to be in the kitchen for the next week...
On Mon, 06 Aug 2012 10:05:31 -0600, Max <thesameol...@att.net> wrote:
>On 8/6/2012 4:36 AM, nothermark wrote:
>> On Sun, 05 Aug 2012 21:12:15 -0600, Max <thesameol...@att.net> wrote:
>>> On 8/5/2012 8:01 PM, nothermark wrote:
>>>> On Sun, 05 Aug 2012 17:56:23 -0600, Max <thesameol...@att.net> wrote:
>>>>> Do any of you Yankees know what "Johnny Cake" is?
>>>> I think so. Does yours have flour in it? ;-)
>>> The recipe I found on the I-net does.
>> It's a fake. ;-) It's a snob thing. Real Johnny cake started in
>> Massachusetts and Connecticut with the Pilgrim colony and their off
>> shoots. There is a technique involves using boiling water instead of
>> leavening to bulk out the ground meal. After white wheat flour became
>> easily available cornbread made with flour and baking powder to leaven
>> it became the easy out for a lot of folks. If you really want to
>> snob it you need Connecticut grown white corn that has been stone
>> ground.
>> I had some from a water mill there once. Being a Philistine I could
>> not tell the difference. ;-)
>The recipe I found doesn't use baking powder. With buttermilk and baking >*soda* it rises very well.
Yep. I may be wrong but I think it's the acid in the buttermilk that
combines with the soda.
> On 8/5/2012 10:34 PM, Janet Wilder wrote:
>> On 8/5/2012 10:10 PM, Max wrote:
>>> On 8/5/2012 7:53 PM, Elliot Richmond wrote:
>>>> On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net> wrote:
>>>>> On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>>>>> On 8/5/2012 6:56 PM, Max wrote:
>>>>>>> Do any of you Yankees know what "Johnny Cake" is?
>>>>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>>>>> board in front of the fire to bake.
>>>>>> What do I win?
>>>>> A pan of my own famous Johnny cake.
>>>>> (but I bake mine in the oven)
>>>> My East Texas relatives made a cornmeal flat bread with corn meal,
>>>> salt, and boiling hot water. This was stirred into a very thick
>>>> batter, formed into little cakes, and fried in a half inch of smoking
>>>> hot lard. They were served with butter and molasses. They called it
>>>> corn pone.
>>>> I still make them on occasion, 'cept with healthy oil.
>>>> Elliot Richmond
>>>> I AM Exercising! My nose is running!!!
>>>> --Mooch
>>> How about corn meal mush? Ever had it?
>> Yes. They called it "polenta" :-)
> Aha. Interesting. I had not had any since childhood and was just
> thinking I might find a recipe.
Go to the grocery store and find a roll of polenta. Slice it and fry it.
HEB makes a particularly nice one. They also have a polenta with quinoa that we like here.
Janet Wilder wrote:
> On 8/6/2012 11:03 AM, Max wrote:
>> On 8/5/2012 10:34 PM, Janet Wilder wrote:
>>> On 8/5/2012 10:10 PM, Max wrote:
>>>> On 8/5/2012 7:53 PM, Elliot Richmond wrote:
>>>>> On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net>
>>>>> wrote:
>>>>>> On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>>>>>> On 8/5/2012 6:56 PM, Max wrote:
>>>>>>>> Do any of you Yankees know what "Johnny Cake" is?
>>>>>>> A form of cornbread. It's flat, unleavened. They put it on a
>>>>>>> wooden
>>>>>>> board in front of the fire to bake.
>>>>>>> What do I win?
>>>>>> A pan of my own famous Johnny cake.
>>>>>> (but I bake mine in the oven)
>>>>> My East Texas relatives made a cornmeal flat bread with corn meal,
>>>>> salt, and boiling hot water. This was stirred into a very thick
>>>>> batter, formed into little cakes, and fried in a half inch of
>>>>> smoking
>>>>> hot lard. They were served with butter and molasses. They called it
>>>>> corn pone.
>>>>> I still make them on occasion, 'cept with healthy oil.
>>>>> Elliot Richmond
>>>>> I AM Exercising! My nose is running!!!
>>>>> --Mooch
>>>> How about corn meal mush? Ever had it?
>>> Yes. They called it "polenta" :-)
>> Aha. Interesting. I had not had any since childhood and was just
>> thinking I might find a recipe.
> Go to the grocery store and find a roll of polenta. Slice it and fry it.
> HEB makes a particularly nice one. They also have a polenta with
> quinoa that we like here.
My wife keeps serving me quinoa, and for some peculiar reason, expects me to actually eat it.
Max wrote:
> On 8/5/2012 10:34 PM, Janet Wilder wrote:
>> On 8/5/2012 10:10 PM, Max wrote:
>>> On 8/5/2012 7:53 PM, Elliot Richmond wrote:
>>>> On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net>
>>>> wrote:
>>>>> On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>>>>> On 8/5/2012 6:56 PM, Max wrote:
>>>>>>> Do any of you Yankees know what "Johnny Cake" is?
>>>>>> A form of cornbread. It's flat, unleavened. They put it on a
>>>>>> wooden board in front of the fire to bake.
>>>>>> What do I win?
>>>>> A pan of my own famous Johnny cake.
>>>>> (but I bake mine in the oven)
>>>> My East Texas relatives made a cornmeal flat bread with corn meal,
>>>> salt, and boiling hot water. This was stirred into a very thick
>>>> batter, formed into little cakes, and fried in a half inch of
>>>> smoking hot lard. They were served with butter and molasses. They
>>>> called it corn pone.
>>>> I still make them on occasion, 'cept with healthy oil.
>>>> Elliot Richmond
>>>> I AM Exercising! My nose is running!!!
>>>> --Mooch
>>> How about corn meal mush? Ever had it?
>> Yes. They called it "polenta" :-)
> Aha. Interesting. I had not had any since childhood and was just
> thinking I might find a recipe.
Good grief that's one hell of a memory Max! Is that in human or Kardashian years?
>>>>>> A form of cornbread. It's flat, unleavened. They put it >>>>>> on a wooden
>>>>>> board in front of the fire to bake.
>>>>>> What do I win?
>>>>> A pan of my own famous Johnny cake.
>>>>> (but I bake mine in the oven)
>>>> My East Texas relatives made a cornmeal flat bread with corn >>>> meal,
>>>> salt, and boiling hot water. This was stirred into a very thick
>>>> batter, formed into little cakes, and fried in a half inch >>>> of smoking
>>>> hot lard. They were served with butter and molasses. They >>>> called it
>>>> corn pone.
>>>> I still make them on occasion, 'cept with healthy oil.
>>> Your pone comes really close to fried mush, but mush was >>> allowed to firm
>>> up and cool and then sliced and fried.
>>> ........Then there is hush puppies...........
>> With jalapeno bits.....
>> LZ
> Aw, Linus, now look what you've started. I'm going to be in > the kitchen for the next week...
I was corrupted by Texans who invited me to a catfish fry which featured jalapeno hush puppies.
A restaurant named "Rosella's'' near Ligurta also had them on their menu. There was just no going back to the bland variety,
LZ
> On 8/6/2012 11:03 AM, Max wrote:
>> On 8/5/2012 10:34 PM, Janet Wilder wrote:
>>> On 8/5/2012 10:10 PM, Max wrote:
>>>> On 8/5/2012 7:53 PM, Elliot Richmond wrote:
>>>>> On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net> wrote:
>>>>>> On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>>>>>> On 8/5/2012 6:56 PM, Max wrote:
>>>>>>>> Do any of you Yankees know what "Johnny Cake" is?
>>>>>>> A form of cornbread. It's flat, unleavened. They put it on a wooden
>>>>>>> board in front of the fire to bake.
>>>>>>> What do I win?
>>>>>> A pan of my own famous Johnny cake.
>>>>>> (but I bake mine in the oven)
>>>>> My East Texas relatives made a cornmeal flat bread with corn meal,
>>>>> salt, and boiling hot water. This was stirred into a very thick
>>>>> batter, formed into little cakes, and fried in a half inch of smoking
>>>>> hot lard. They were served with butter and molasses. They called it
>>>>> corn pone.
>>>>> I still make them on occasion, 'cept with healthy oil.
>>>>> Elliot Richmond
>>>>> I AM Exercising! My nose is running!!!
>>>>> --Mooch
>>>> How about corn meal mush? Ever had it?
>>> Yes. They called it "polenta" :-)
>> Aha. Interesting. I had not had any since childhood and was just
>> thinking I might find a recipe.
> Go to the grocery store and find a roll of polenta. Slice it and fry it.
> HEB makes a particularly nice one. They also have a polenta with quinoa
> that we like here.
> Max wrote:
>> On 8/5/2012 10:34 PM, Janet Wilder wrote:
>>> On 8/5/2012 10:10 PM, Max wrote:
>>>> On 8/5/2012 7:53 PM, Elliot Richmond wrote:
>>>>> On Sun, 05 Aug 2012 18:50:50 -0600, Max <thesameol...@att.net>
>>>>> wrote:
>>>>>> On 8/5/2012 6:48 PM, Janet Wilder wrote:
>>>>>>> On 8/5/2012 6:56 PM, Max wrote:
>>>>>>>> Do any of you Yankees know what "Johnny Cake" is?
>>>>>>> A form of cornbread. It's flat, unleavened. They put it on a
>>>>>>> wooden board in front of the fire to bake.
>>>>>>> What do I win?
>>>>>> A pan of my own famous Johnny cake.
>>>>>> (but I bake mine in the oven)
>>>>> My East Texas relatives made a cornmeal flat bread with corn meal,
>>>>> salt, and boiling hot water. This was stirred into a very thick
>>>>> batter, formed into little cakes, and fried in a half inch of
>>>>> smoking hot lard. They were served with butter and molasses. They
>>>>> called it corn pone.
>>>>> I still make them on occasion, 'cept with healthy oil.
>>>>> Elliot Richmond
>>>>> I AM Exercising! My nose is running!!!
>>>>> --Mooch
>>>> How about corn meal mush? Ever had it?
>>> Yes. They called it "polenta" :-)
>> Aha. Interesting. I had not had any since childhood and was just
>> thinking I might find a recipe.
> Good grief that's one hell of a memory Max! Is that in human or Kardashian
> years?
Well, I think it was when I was a child.
Maybe it was just last week.
> Go to the grocery store and find a roll of polenta. Slice it and fry it.
> HEB makes a particularly nice one. They also have a polenta with quinoa
> that we like here.
And every time I see that chain's name it sorta makes me uneasy as I am sure you can understand. Like you I was raised in the northeast and there is an undertone to that name that is not used in polite speech. Must be just me and I am not Jewish; I just do not like cheap name calling....... when I do it is MEANT and for a reason!!!
