American Cooking

[gary]

I thought american cooking was food from other countries with the portion doubled

 

[evil tendencies]

Originally posted by gary
I thought american cooking was food from other countries with the portion doubled

That too.

 

[Sand Rat]

Grits = Hominy/Corn Mean Mush

Polenta = Corn Meal Mush

Tis the closest thing you can get in Europe.


Beans go on the side with Chili

PM me about the cornbread mix - although I agree with AH about Jiffy.

 

[airhead]

Cornbread:

1 cup yellow corn meal
1 cup flour
1 tbs sugar
1 tbs baking powder
1 tsp salt
1 cup milk
2 eggs
2 tbs butter

mix dry ingredients
mix wet ingredients
mix dry into wet.

melt one tbs bacon grease into cast iron skillet.
When pan smokes, add cornbread mix
Bake 450F 15-20 minutes.

pretty close to Jiffy.

 

[Shawn R. L.]

Originally posted by steelcult

Beans go on the side with Chili

Yessireebob - http://www.youtube.com/watch?v=R6dm9rN6oTs

 

[starchaser1]

had one of my best meals in orlando last year a 56oz prime ribeye steak with all the trimings .
melt in the mouth FANTASTIC:bouncy::bouncy:

 

[Mosch]

Savoury American cooking... first thing I think of is Louisiana. You know, Creole. Beans with rice, Jambalaya, Gumbo, Seafood. Maybe fried chicken. Or spaghetti with meatballs. That kind of stuff.

However, I would like to claim that as far as desserts are considered the Pennsylvania Dutch will kick everybody\'s ass three times around the world.

 

[Legacy Account]

Apple pie and burgers surely!

 

[Amazon warrior]

@Einion and Airhead: That\'s more like it! Cheers! I shall give both recipes a whirl and report my findings. I assume I can use polenta as the cornmeal? I think it\'s the closest thing I can find (unless Edeka has something it\'s not telling me).

 

[Sakura]

Thanks for all your tips.

@Amazon warrior: Edeka should have cornmeal, most supermarkets around here have it.

I\'ll try out the cornbread too. We still have so much cornmeal left from making tortillas.

 

[Amazon warrior]

Originally posted by Sakura
@Amazon warrior: Edeka should have cornmeal, most supermarkets around here have it.

I\'ll try out the cornbread too. We still have so much cornmeal left from making tortillas.

Yeah, I love Edeka, it\'s great! *complete supermarket fangirl moment* I shall have a rootle this evening after work - I need to go anyway \'cos I forgot to buy tinned tomatoes yesterday.

 

[BarstoolProphet]

Originally posted by starchaser1
had one of my best meals in orlando last year a 56oz prime ribeye steak with all the trimings .
melt in the mouth FANTASTIC:bouncy::bouncy:

How many people were eating it?
That\'s 4.5 pounds of meat!

 

[darklord]

Originally posted by BarstoolProphet

Originally posted by starchaser1
had one of my best meals in orlando last year a 56oz prime ribeye steak with all the trimings .
melt in the mouth FANTASTIC:bouncy::bouncy:

How many people were eating it?
That\'s 4.5 pounds of meat!

do they deliver?

 

[Necroghast]

Lobster if you can get it, I know it\'s really hard to transport but I\'d definitely say its pretty American, Candian too I suppose. It sure is nice going on vacation to an island in Maine where the next door neighbour is a lobsterman! (lol or so I\'ve been told, I\'m a vegetarian myself but I will admit I\'ve tried lobster a couple times, it\'s pretty good)

 

[starchaser1]

Originally posted by darklord

Originally posted by BarstoolProphet

Originally posted by starchaser1
had one of my best meals in orlando last year a 56oz prime ribeye steak with all the trimings .
melt in the mouth FANTASTIC:bouncy::bouncy:

How many people were eating it?
That\'s 4.5 pounds of meat!

do they deliver?

just me and i got a steak knife in a presentation box for eating it but i didnt manage desert after lol

 

[Amazon warrior]

Originally posted by Amazon warrior
@Einion and Airhead: That\'s more like it! Cheers! I shall give both recipes a whirl and report my findings. I assume I can use polenta as the cornmeal? I think it\'s the closest thing I can find (unless Edeka has something it\'s not telling me).

Right, have tried making Einion\'s recipe this evening. I used regular flour and a fine polenta-type cornmeal (it has a texture a bit like sand, but tastier), and baked it in my shallow pie tin. It goldened up nicely but didn\'t appear to rise much and has an interesting dense crumbly texture. I expected something more fluffy, although I readily admit that a) I have no idea what I\'m talking about and b) I may well have done something fundametally wrong! lol It\'s quite nice tho, and certainly puts a lining on your stomach. I\'ve had a couple of slices with an olive paste/spread of my own devising (handful of toasted pinenuts, jar of stoned black olives (drained), couple of cloves of garlic, salt and pepper all blitzed together with enough olive oil to make it paste-like and spreadable); it was very nice and has set me up for the rest of the evening! Will try airhead\'s recipe once I\'ve put paid to the current batch.

 

[airhead]

Originally posted by starchaser1
had one of my best meals in orlando last year a 56oz prime ribeye steak with all the trimings .
melt in the mouth FANTASTIC:bouncy::bouncy:

And you didn\'t call me to come join you?
I\'m just across town.

 

[Necroghast]

Originally posted by Amazon warrior

Originally posted by Amazon warrior
@Einion and Airhead: That\'s more like it! Cheers! I shall give both recipes a whirl and report my findings. I assume I can use polenta as the cornmeal? I think it\'s the closest thing I can find (unless Edeka has something it\'s not telling me).

Right, have tried making Einion\'s recipe this evening. I used regular flour and a fine polenta-type cornmeal (it has a texture a bit like sand, but tastier), and baked it in my shallow pie tin. It goldened up nicely but didn\'t appear to rise much and has an interesting dense crumbly texture. I expected something more fluffy, although I readily admit that a) I have no idea what I\'m talking about and b) I may well have done something fundametally wrong! lol It\'s quite nice tho, and certainly puts a lining on your stomach. I\'ve had a couple of slices with an olive paste/spread of my own devising (handful of toasted pinenuts, jar of stoned black olives (drained), couple of cloves of garlic, salt and pepper all blitzed together with enough olive oil to make it paste-like and spreadable); it was very nice and has set me up for the rest of the evening! Will try airhead\'s recipe once I\'ve put paid to the current batch.

Try it with some beans/peppers and stuff.

 

[starchaser1]

Originally posted by airhead

Originally posted by starchaser1
had one of my best meals in orlando last year a 56oz prime ribeye steak with all the trimings .
melt in the mouth FANTASTIC:bouncy::bouncy:

And you didn\'t call me to come join you?
I\'m just across town.

i try and take the family every year

 

[PegaZus]

Originally posted by Amazon warrior
It goldened up nicely but didn\'t appear to rise much and has an interesting dense crumbly texture. I expected something more fluffy, although I readily admit that a) I have no idea what I\'m talking about and b) I may well have done something fundametally wrong!

It should rise some, but it won\'t rise up like a cake. I\'d say no more than 2-3 times the depth of the batter. But hey, as long as it tastes good.