If you have tried wieners or balogna then I think you would find the
ingredients of haggis a lot more appetizing. Wieners and balogna are made
from parts that are not marketable seperately. Think snouts, lips,
etcetera. I remember once microwaving a chicken wiener. It became apparent
what part of the chicken was the main ingredient in that one. The house
was filled with the aroma of chicken feet.
Roger Loran Bailey
"Religion is the sigh of the oppressed creature, the heart of a heartless
world, & the soul of soulless conditions. It is the opium of the people."
Karl Marx
The Militant:
http://www.themilitant.com
Pathfinder Press:
http://www.pathfinderpress.com
Granma International:
http://www.granma.cu/ingles/index.html
----- Original Message ----- From: "Kim Friedman" <kimfri11@xxxxxxxxxxx>
To: <bksvol-discuss@xxxxxxxxxxxxx>
Sent: Saturday, January 02, 2010 12:47 AM
Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe
Hi, Valerie, first of all, I wish to make it clear I was not offended in the
least. The unfortunate thing about emails is that you have to guess about
the spirit in which it was sent. Mine was just a comment and a little bit of
gentle kidding because, I for one would eat your cornbread like a shot, but
people keeping kosher would be deprived unless they decided to cheat. I
wasn't raised in an observant household. My mother made pork chops which I
love to eat. I am the member of the family who likes pork, sausages of
nearly all sorts (haven't tried haggis because the ingredients in it are
things I don't care to contemplate [not for the faint of heart or stomach
and won't tell you].), bacon, ham, etc. I've tried spam, and I don't think I
like it although would eat it if disguised. I'm sorry you thought I was
offended. I will try harder to make myself clear. Regards, Kim.
_____
From: bksvol-discuss-bounce@xxxxxxxxxxxxx
[mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Maples
Sent: Friday, January 01, 2010 9:34 PM
To: bksvol-discuss@xxxxxxxxxxxxx
Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe
Very true! Do not mean to offend anyone. I used soy milk; would that be
better than cow's milk? Or is anything from pork family unclean? I used to
babysit for a Hassidic Jewish family, but that was almost 30 years ago. We
used paper plates and food set out if I had to feed the kids while mom and
dad were gone.
Valerie
On Jan 1, 2010, at 11:16 PM, Kim Friedman wrote:
Hi, I think I saw something similar called spider corn bread because a
frying pan or skillet was used and another word for skillet is spider. This
sounds scrumptious, but I must warn you, Valerie, Orthodox Jews are unlikely
to eat this unless they don't mind cheating (smile). I wouldn't mind eating
this with butter and honey. Yum. Regards, Kim.
_____
From: bksvol-discuss-bounce@xxxxxxxxxxxxx
[mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Susan
Sent: Friday, January 01, 2010 3:07 PM
To: bksvol-discuss@xxxxxxxxxxxxx
Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe
Thanks hone! I will treasure this! I have something similar to this recipe
but no cast iron skillet! Ha ha!
Susan
_____
From: bksvol-discuss-bounce@xxxxxxxxxxxxx
[mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Maples
Sent: Friday, January 01, 2010 5:02 PM
To: bksvol-discuss@xxxxxxxxxxxxx
Subject: [bksvol-discuss] Re: OT New Year's Traditions
Mom's Cornbread
2-3 tablespoons bacon grease solids (not already melted)
1 cup white self rising cornmeal
1 large egg
1 cup milk
Put your 2-3 tablespoons bacon grease solids (not already melted) grease in
cold (well seasoned small cast iron) skillet and place it in the oven WHILE
preheating the oven to 400
I do the next step in a 2 cup glass measuring cup. It should be in glass,
and not too large if you do not have something similar.
Combine 1 cup white self rising cornmeal and one large egg until lumpy. A
minute or so after the oven has reached its desired temp (so the grease will
be hot enough for the next step), add 1/3 cup milk at a time, stirring the
batter well between each addition. Once the batter is well mixed, remove
skillet from oven and pour most of the grease into the batter, leaving
enough to lubricate the pan. You know the grease was hot enough if it
sizzles when added to the batter and again when you pour the mixture into
the pan. (This sometimes takes a few batches to gauge while learning the
technique.) Stir quickly into the mix the batter until well mixed (but
trying not to allow the pan to cool much) and then pour in the hot greased
cast iron skillet.
Bake at 400° for about 18 minutes, until edges pull away. I place a dinner
plate over the skillet and turn upside down immediately after taking out of
oven. If it sticks, your pan needs more seasoning.
Doug likes his middle soft, so we only cook about 16 minutes, his mom likes
hers dryer,so she cooks up to 20 min. Without sight, I would guide cook
times by desired result and play in subsequent preparations.
We butter (or smart spread) our tops and bottoms so they reheat better, his
mom slices hers in the middle and adds a pat of whatever there. personal
preferences.
Enjoy!
Valerie
On Jan 1, 2010, at 3:27 PM, Susan wrote:
Hope you'll share the corn bread recipe!
sSusan
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