Cornbread: To sugar or not to sugar?

#51
#51
Slydell said:
Have you ever eaten at Mom's in Salina? Scones are very good. Everything else is great.
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Never heard of it. Salina is no man's land for me.

I go to Joanna's in Sandy. It's pretty legit. They make scones unlike anything you've likely had and it's bigger than a waffle. Slap on the honey butter....oh man.
 
#52
#52
nbakerld said:
Never heard of it. I go to Joanna's in Sandy. It's pretty legit. They make scones unlike anything you've likely had and it's bigger than a waffle. Slap on the honey butter....oh man.
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See, it's that damn honey butter addiction. Salina is about two hours south or maybe a bit se of you. You can get off 15 at Nephi or go down and get off at Scipio. We always go that route to Moab stopping each way to eat there.
 
#53
#53
Slydell said:
See, it's that damn honey butter addiction. Salina is about two hours south or maybe a bit se of you. You can get off 15 at Nephi or go down and get off at Scipio. We always go that route to Moab stopping each way to eat there.
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Oooh, maybe I'll go that route next time and try it out. To get to Moab I go through Price. I've been in that area of the state (Ephraim) but not for years.
 
#54
#54
Ohio Vol said:
Cole slaw is meant to consist of cabbage, vinegar, and a little bit of sugar as a base, with the only acceptable additions being small amounts of spices (celery seed and maybe mustard seed) into the sugar/vinegar mixture. Anything beyond that is an abomination.

No onions, no carrots, and especially no mayonnaise. And may the Almighty take mercy on you if you ever think of using Miracle Whip.
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The term "coleslaw" arose in the 18th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad".http://en.wikipedia.org/wiki/Coleslaw#cite_note-1 It is originally from Ireland and was made at the end of the month from leftover vegetables and cream. Just sayin
 
#55
#55
nbakerld said:
Oooh, maybe I'll go that route next time and try it out. To get to Moab I go through Price. I've been in that area of the state (Ephraim) but not for years.
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Price is a nice scenic route until you actually get to Price. First time to Moab, or maybe second, we drove over to Green River Wyoming and took 191 south. May be the longest drive through uninterrupted beautiful scenery I've ever taken.
 
#57
#57
Most times when you add a bit of sugar to acidic things, you don't taste it. Helps the flavor though. Always a pinch of sugar to my pico de gallo or salsa.
 
#58
#58
Slydell exactly it's like sprinkling a little bit of salt on top of a dish before it leaves the kitchen, it enhances the flavor tenfold, the key is to not over do it, thus ruining the flavor.
 
#59
#59
tmodaniel said:
The term "coleslaw" arose in the 18th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad". It is originally from Ireland and was made at the end of the month from leftover vegetables and cream. Just sayin
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And the term "ketchup" came from "ke-chiap", a Chinese sauce of pickled fish and spices mixed with brine.

Besides, the idea of an Irish origin for coleslaw is spurious, as well as the idea for a Dutch origin for the term itself. The two Latin words for the key ingredients are "colis" (cabbage) and "sal" (salt). The Romans were eating vegetables tossed in either vinegar, salt water, or oil as far back as can be recorded. And all across central and eastern Europe, where cabbage was widely grown and eaten by everyone from peasants to nobility, the Roman influence was present. In addition, Genghis Khan's marauders brought fermented cabbage from Asia, which quickly took hold as well.

If one assumes that actual coleslaw is a bunch of crap thrown together with a whitish-colored binder, than an Irish origin makes sense. If one actually traces the history both of the words and of the foods, it doesn't.
 
#60
#60
Ohio Vol said:
And the term "ketchup" came from "ke-chiap", a Chinese sauce of pickled fish and spices mixed with brine.

Besides, the idea of an Irish origin for coleslaw is spurious, as well as the idea for a Dutch origin for the term itself. The two Latin words for the key ingredients are "colis" (cabbage) and "sal" (salt). The Romans were eating vegetables tossed in either vinegar, salt water, or oil as far back as can be recorded. And all across central and eastern Europe, where cabbage was widely grown and eaten by everyone from peasants to nobility, the Roman influence was present. In addition, Genghis Khan's marauders brought fermented cabbage from Asia, which quickly took hold as well.

If one assumes that actual coleslaw is a bunch of crap thrown together with a whitish-colored binder, than an Irish origin makes sense. If one actually traces the history both of the words and of the foods, it doesn't.
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Before you get your panties wadded up relax...where did I say that it was a bunch of crap thrown together with a whitish-colored binder? You forgot as well that the ketchup statement you made is a theory and it also could be eggplant sauce....
 
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#61
#61
govols/cc said:
Who doesn't? I also prefer crackers to cornbread with chili but gotta have cornbread with pintos.
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I like my coffee like I like my oil, black and expensive

Crackers with Chili
Cornbread sticks with veggy soup
Regular cornbread with white beans or pintos
 
#63
#63
CountVolcula said:
I like my coffee like I like my oil, black and expensive

Crackers with Chili
Cornbread sticks with veggy soup
Regular cornbread with white beans or pintos
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I can do either or with the veggie soup. Can't drink black coffee. 2 creams & 2 sugars.
 
#65
#65
Peanut butter sandwich with vegetable soup.

Fritos with chili.

Cornbread with pinto beans and chow chow.

Dessert is cornbread crumbled in a glass with milk poured over.

We're done.
 
#66
#66
While cornbread is cooking make a butter and honey paste mix. When cornbread done take out of oven cut slice add mix generously. Heart attack corn bread is my favorite. Ah reminds me it supper time and I got veggie soup and cornbread. Cyall
 
#69
#69
tmodaniel said:
No, they actually comment each other well, sweet and hot is a fantastic flavor combination.
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My dad always made sweet cornbread with jalapenos growing up. Since moving down here my wife all but called me a communist for liking sweet cornbread. So we do the non sweet variety, and wife approves the jalapenos.
 
#70
#70
volger said:
My dad always made sweet cornbread with jalapenos growing up. Since moving down here my wife all but called me a communist for liking sweet cornbread. So we do the non sweet variety, and wife approves the jalapenos.
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Jalapenos and whole kernel corn in cornbread is something I approve. Wife makes it sometimes and I love it

I also love cracklins, but she doesnt
 
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