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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
I’ll try it.
Everything is good with cornbread
Beans taste good anytime to me. Love them
Got some gills thawing.
I already like the looks of the ingredients.
My grandma used to fix black eyed peas regularly. I love the things! Wife, not so much.
It's something I simply grew up with over in Tennessee, but my mother's bloodline was a bit further south and learned all there. My eldest brother and I used to always gross all out by mixing blackeyed peas into our mashed potatoes, after preparation of each, and we both still do so today, lol. They taste absolutely fantastic that way!
I am so glad that Bee posted those videos. I just finished watching the last one. It was quite obvious that Mr. Coykendell has learned a vast amount during his life, thus far, even though he imparted only brief introduction.
I was very happy that he discussed butter beans quite a bit, and how I failed to previously mentioned them, myself, baffles me, because they are actually my favorite bean of all. Strange thing that I have noticed over the years is that people seem to not know what I am talking about, whenever I have mentioned them, and especially up here. As with many things, I think it must simply boil down to regional differences and imported foods.
I issued query for him and found that he is over near my old hills. I intend to contact him. I am sure that he can educate me regarding many a thing, and especially how best to relocate some of these blackberries down south. I think that I shall surely enjoy visiting the Blackberry Farm and kicking back talking to him at length.
The place has nice accommodations within a truly wonderful setting. It will be interesting to learn whether the general area looks familiar to me, being that I departed long ago with very few visits for reunions since then. No doubts that I have been through there whenever going here and there, although not my typical path. I would highly recommend a visit to anyone.
I love making and eating cornbread and refuse to eat Yankee dressing made with bread crumbs during the holidays... nasty !
My Grandmother used to make the best cornbread ever. I have never had any that was better than hers. It was really moist not the least bit crumbly, I wish I'd had sense enough to learn how she made it.
I know the bread you speak of. Start by adding more whole buttermilk than you normally would.
Exactly! I am not sure what to convey, being that I never measure out anything while cooking/baking, simply having long done all via the senses as taught (sight, smell...). I can relay a tip is to have your oil piping hot within your cast iron, before pouring all into it, so that the exterior becomes crispy, waiting until the top slightly cracks before removal.
Maybe, maybe not. Depends. Maybe he is simply forgetting to add oil to the actual mix, or isn't adding enough. Maybe he needs another egg. The mix should not be too slow nor too fast to pour into the cast iron, but just right, kinda like Goldilocks' meticulous nature with bedding, lol. Sounds as if his is pouring too slowly.
Have you ever considered making some videos? I'm quite sure that they would go over extremely well. You do not have to be within them, nor even talk. That would be your best manner of teaching him and others. Cannot imagine why you refrain from opening at least a small diner, as talented as you happen to be. Pretty sure reservations would be required, lol.
Went with a batter tonight. First time in years I’ve used it. Old man I fished with as a kid always used it. We would come in. I’d start cleaning and he’d start cooking. Good memories. Taters would perfect. Mom made them when we go to get cookouts. Never would bring any home.