Speaking of more food

[Max]

Do any of you Yankees know what "Johnny Cake" is?

[Janet Wilder]

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?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

[Max]

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)

[Elliot Richmond]

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

[Lone Haranguer]

Max wrote:
> Do any of you Yankees know what "Johnny Cake" is?

Even in Minisoda it's a common dish.
LZ

[nothermark]

On Sun, 05 Aug 2012 17:56:23 -0600, Max <thesam...@att.net> wrote:

>Do any of you Yankees know what "Johnny Cake" is?

I think so. Does yours have flour in it? ;-)

[nothermark]

Yup. And in parts of New England they are even fussy about what kind
of corn is used. ;-)

[Max]

How about corn meal mush? Ever had it?

[Max]

I hadn't had any since the last time we were in Michigan.
I looked online and found a good recipe. Good stuff.

[Max]

The recipe I found on the I-net does.

[Janet Wilder]

Yes. They called it "polenta" :-)

[Pepperoni]

Elliot Richmond <xmric...@xaustin.xrr.xcom> wrote in
news:bj8u185fvdd5u8ase...@4ax.com:

>>> 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...........

[nothermark]

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. ;-)

[Lone Haranguer]

With jalapeno bits.....
LZ

[Max]

Aha. Interesting. I had not had any since childhood and was just
thinking I might find a recipe.

[Max]

The recipe I found doesn't use baking powder. With buttermilk and baking
*soda* it rises very well.

[Max]

Aw, Linus, now look what you've started. I'm going to be in the kitchen
for the next week...

[nothermark]

Yep. I may be wrong but I think it's the acid in the buttermilk that
combines with the soda.

[Janet Wilder]

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.

[bill horne]

My wife keeps serving me quinoa, and for some peculiar reason, expects
me to actually eat it.

--
bill
Theory don't mean squat if it don't work.

[Frank Howell]

Good grief that's one hell of a memory Max! Is that in human or Kardashian
years?

--
Frank Howell

[Lone Haranguer]

Max wrote:
> On 8/6/2012 7:21 AM, Lone Haranguer wrote:
>> Pepperoni wrote:
>>> Elliot Richmond <xmric...@xaustin.xrr.xcom> wrote in
>>> news:bj8u185fvdd5u8ase...@4ax.com:
>>>
>>>>>> 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

[Max]

Pshaw! Why didn't I think of that?

[Max]

Well, I think it was when I was a child.
Maybe it was just last week.

[D-R]

On 8/6/2012 1:27 PM, Janet Wilder wrote:

> 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!!!

--

AJ

[Lone Haranguer]

Although you may hear Texans referring to the grocery chain as
"the heeb" the letters on the store are actually spelled out as
H.E.B.

In the many years we wintered in Texas I never detected any
racial connotation when the term was used.
LZ

[Ron]

"D-R" wrote in message
news:50202a39$0$1248$c3e8da3$76a7...@news.astraweb.com...

++++++++++++
You think he should have named his grocery Harry E Butts instead of just
using his initials? ;-)
Ron
++++++++++++

--

AJ

[Janet Wilder]

On 8/6/2012 1:09 PM, bill horne wrote:

> Janet Wilder wrote:

>> 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.
>

It's good for you. Eat it! I like to add sauteed onions and mushrooms
to it. Kind of like a pilaf.

[Janet Wilder]

It's the initials of the guy who founded the chain.. H. E. B.
I think his name was Howard E. Butt. I know the last name was
definitely Butt.

[Bob Hatch]

Recipe? Really?

Go buy some corn meal. On the box or bag there will be a recipe for corn
meal mush. Make some. Pour it into a loaf pan, let it cool then put in
refrigerator overnight. Next morning fry up a bunch of bacon, tip the
mush out of the loaf pan, cut it into slices about 3/4", fry in bacon
grease, top with butter and syrup. Stuff your self.

I love fried corn meal mush. Yummmmm!!!!


--
I do not carry a gun hoping that
I'll be able to shoot someone, anymore than
I carry a jack hoping I'll have a flat
tire.
Me.

[Elliot Richmond]

On Mon, 6 Aug 2012 15:57:44 -0600, "Ron" <RonR...@aol.com> wrote:

>++++++++++++
>You think he should have named his grocery Harry E Butts instead of just
>using his initials? ;-)
>Ron
>++++++++++++

The old joke around San Antonio when I was growing up was that H.E.B.
and Piggly Wiggly were going to merge and become the Wiggly Butt
Stores

[bill horne]

Janet Wilder wrote:
> On 8/6/2012 1:09 PM, bill horne wrote:
>> Janet Wilder wrote:
>
>>> 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.
>>
>
> It's good for you. Eat it!

No.

> I like to add sauteed onions and mushrooms
> to it. Kind of like a pilaf.
>


--

[Bob Hatch]

On 8/6/2012 8:39 PM, bill horne wrote:
> Janet Wilder wrote:
>> On 8/6/2012 1:09 PM, bill horne wrote:
>>> Janet Wilder wrote:
>>
>>>> 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.
>>>
>>
>> It's good for you. Eat it!
>
> No.
>

I'd never heard of it until now. Looked it up online and based on just
reading about it, I'll eat as much, or maybe less than you do.

[bill horne]

Bob Hatch wrote:
> On 8/6/2012 8:39 PM, bill horne wrote:
>> Janet Wilder wrote:
>>> On 8/6/2012 1:09 PM, bill horne wrote:
>>>> Janet Wilder wrote:
>>>
>>>>> 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.
>>>>
>>>
>>> It's good for you. Eat it!
>>
>> No.
>>
>
> I'd never heard of it until now. Looked it up online and based on just
> reading about it, I'll eat as much, or maybe less than you do.

Before you write it off, you should try it at least once. You can't
reasonably expect a redneck who drinks Dogs and eats grits to know
what the fuck he's talking about when it comes to what tastes good and
what doesn't.
(it hurt me to say that but i figured a preemptive defense against
linus was in order)(sorta like a vaccination)

[Ron]

"Elliot Richmond" wrote in message
news:9n21285cd0d2e35kp...@4ax.com...

On Mon, 6 Aug 2012 15:57:44 -0600, "Ron" <RonR...@aol.com> wrote:

>++++++++++++
>You think he should have named his grocery Harry E Butts instead of just
>using his initials? ;-)
>Ron
>++++++++++++

The old joke around San Antonio when I was growing up was that H.E.B.
and Piggly Wiggly were going to merge and become the Wiggly Butt
Stores

++++++
We have also heard it referred to as the "Hispanic Employment Bureau"!
Ron
++++++

[Ron]

"Bob Hatch" wrote in message
news:5020911e$0$11963$c3e8da3$cc4f...@news.astraweb.com...

On 8/6/2012 8:39 PM, bill horne wrote:
> Janet Wilder wrote:
>> On 8/6/2012 1:09 PM, bill horne wrote:
>>> Janet Wilder wrote:
>>
>>>> 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.
>>>
>>
>> It's good for you. Eat it!
>
> No.
>

I'd never heard of it until now. Looked it up online and based on just
reading about it, I'll eat as much, or maybe less than you do.

+++++++++++
How about pizza! Almost everyone likes it.

The owner of the RV park here likes to make it. He has a two level pizza
oven, a machine that takes a lump of dough and makes a round thin pizza
crust and a floor stand mixer for mixing the dough. There are two guys here
in the park that also like to make pizza.

Last Saturday night there was a big pizza party here in the RV park.
Everyone in the park was invited and the cost was whatever you wanted to
donate to help them offset the ingredient costs. Picnic tables were moved in
from some of the sites and all you had to bring was your plate and drink.
Over 70 pizzas were consumed. All the normal varieties were made plus a lot
you don't see in pizza places. There were cheeseburger, smoked trout, fig,
eggs Benedict, Chicago deep dish, Margarita, potato, hotdog and many others.
If you still had room for them the desert pizzas like smores and
lemon-huckleberry. I think there were a number of other desert pizzas, but
we waddled home before they came out of the oven. ;-)

Ron
+++++++++

[Lone Haranguer]

Janet Wilder wrote:
> On 8/6/2012 1:09 PM, bill horne wrote:
>> Janet Wilder wrote:
>
>>> 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.
>>
>
> It's good for you. Eat it! I like to add sauteed onions and
> mushrooms to it. Kind of like a pilaf.

It's expensive and overrated. Basically it is no different than
the mix in bird food.
LZ

[Lone Haranguer]

Your fears were unfounded. I've tried it and the stuff is
overrated and bland. It might be healthy food but many cultures
have survived without it......I plan to be among that group.
LZ

[Max]

Momma didn't fix breakfast for you this morning?

[bill horne]

What is "morning"?

[Max]

Morning is that period of the day when the world turns your particular
part toward the sun and announces that any ambitious creature needs to
arise and begin their pursuit of happiness.
Anyone who spends that time in bed deserves to be unhappy.

[bill horne]

Then I'm glad I'm not getting what I deserve.

[Janet Wilder]

Try the red quinoa. I think it's tastier.

[bill horne]

That is the first step on the slippery slope. Decades ago, I first
told someone I didn't like venison. He said that was because I wasn't
doing something right, and told me what it was. That little scenario
has repeated itself in countless variations since then. Now, here in
2012, I think the only thing I haven't tried is venison marinated in
transmission fluid and cooked over rosewood coals on the night of a
full moon.
I simply don't like venison, and I refuse to start down the same slope
with quinoa.

[Bob Hatch]

And you tell me I need to try it twice. Really?

[bill horne]

Hey. Yo. Hello. I said at least "once". And hey. Yo. Hello. "reading
about it" is not synonymous with "trying it".

[Bob Hatch]

OK, so I misremembered what you wrote. So tell me what it tastes like
and I'll give it a "bit" more consideration.

[Max]

Quinoa isn't as bad as grits.

[Janet Wilder]

On 8/8/2012 8:33 AM, Max wrote:

> Quinoa isn't as bad as grits.

I'll echo that!

[Lone Haranguer]

You sound like my sister-in-law. Announced on many occasions
that she HATED venison, so for Sunday dinner Esposa cooked a big
venison roast along with mashed potatoes and gravy. Sister-in-law
raved about how good it was but when she learned what it was, she
stopped eating.

IOW, it's all in your head, your taste buds are not involved.
LZ

[Bob Hatch]

That's not what I would call a "ringing endorsement".

Hittin my thumb with a hammer wasn't as bad as the time I hit my foot
with the axe.

[dm_callier]

On Aug 8, 6:33 am, Max <thesameol...@att.net> wrote:
>
> Quinoa isn't as bad as grits.-

No, it's worse...grits are good, quinoa is thinnly disguised sand
masquerading as as food...

[bill horne]

It might be in your SIL's head, but it's not in mine. And I've heard
that story in many variations, too.

[bill horne]

It tastes like..........umm.........well........like quinoa.

[Max]

I think You've confused the two.

[Lone Haranguer]

Fresh venison medallions sauteed with morel mushrooms and butter
is a meal fit for kings.

Your taste buds have gone AWOL after years of eating grits and
drinking Red Dog.......and I don't blame them.
LZ

[dm_callier]

LOL..even instant grits outshine quinoa, in my book...:)