[bksvol-discuss] Re: Sustained scanningRE: Re: OT Southern Corn Bread Recipe
- From: Cindy <popularplace@xxxxxxxxx>
- To: bksvol-discuss@xxxxxxxxxxxxx
- Date: Mon, 4 Jan 2010 17:46:55 -0800 (PST)
You certainly have my sympathy. I have some long nonfictions to proof, but that
is nothing compared to having to scan large books. That takes muscle
strengthstrength.
Cindy
Wish List (i.e., books wanted added to the collection) and books-being-scanned
list available at sites below
Wish List: https://wiki.benetech.org/display/BSO/Bookshare+Wish+List
Books Being Scanned List:
https://wiki.benetech.org/display/BSO/Books+Being+Scanned+List
--- On Mon, 1/4/10, Kim Friedman <kimfri11@xxxxxxxxxxx> wrote:
> From: Kim Friedman <kimfri11@xxxxxxxxxxx>
> Subject: [bksvol-discuss] Sustained scanningRE: Re: OT Southern Corn Bread
> Recipe
> To: bksvol-discuss@xxxxxxxxxxxxx
> Date: Monday, January 4, 2010, 5:23 AM
> Hi, Misha, I remember with fondness
> that Lee Killough book you scanned and I
> proofread. That one was probably like a walk in the park
> compared with these
> two behemoths you're dealing with. I wish you luck with
> them. I think Black
> Lamb and Gray Falcon will be an interesting book to read
> once it's in the
> collection. Regards, Kim.
>
> -----Original Message-----
> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx]
> On Behalf Of Mike
> Sent: Sunday, January 03, 2010 8:59 PM
> To: bksvol-discuss@xxxxxxxxxxxxx
> Subject: [bksvol-discuss] Re: OT Southern Corn Bread
> Recipe
>
> It, of course, wouldn't be "southern" cornbread without the
> bacon drippings.
>
>
> But the first thought I had was, "well, that's not a
> vegetarian cornbread
> recipe." We could have all kinds of diet
> controversies even without
> religion being involved.
>
> And speaking of diet...with all the cookbooks on the
> download list, I'm
> tempted to proof one even though I am trying to lose
> weight. However, the
> main reason I don't is because I already have two large
> non-fiction books
> that I am working on that are real time sinks (but
> interesting).
> I am proofing a book on the Vietnam War called "Patriots"
> which has short
> interviess with a variety of people from each side (575
> pages). I am
> scanning a travel book from just before World War II about
> Yugoslavia called
> "Black Lamb and Grey Falcon" (1183 pages).
>
> Yes, I am fishing for sympathy.
>
> Misha
>
> Cindy wrote:
> > It would be the bacon fat. Would it work with butter
> or margarine or oil
> lkeCanla, However, those of us who aren't so strict can
> enjoy it as it is,
> and those who can't use bacon fat probably can find a
> substitute. smile.
> > Cindy
> >
> > Wish List (i.e., books wanted added to the collection)
> and
> > books-being-scanned list available at sites below
> >
> >
> >
> > Wish List: https://wiki.benetech.org/display/BSO/Bookshare+Wish+List
> >
> > Books Being Scanned List:
> > https://wiki.benetech.org/display/BSO/Books+Being+Scanned+List
> >
> >
> > --- On Fri, 1/1/10, Valerie Maples <vlmaples@xxxxxxxxxxxxx>
> wrote:
> >
> >
> >> From: Valerie Maples <vlmaples@xxxxxxxxxxxxx>
> >> Subject: [bksvol-discuss] Re: OT Southern Corn
> Bread Recipe
> >> To: bksvol-discuss@xxxxxxxxxxxxx
> >> Date: Friday, January 1, 2010, 9:34 PM 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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> >>
> >>
> >>
> >
> >
> >
> >
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