I Was Tempted To Call This "soul Food," But Let's Just Call It "corn Bread."

Discussion in 'Recipes and Cooking' started by TezriLi, Aug 27, 2014.

  1. Well I have cast iron for meat use mainly.
    But use clad cookware for all else.
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  2. Use Bon Ami to help clean non-stick.

    It is made to be gentle.
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  3. I'll try Bon Ami! Thank you!
  4. Oh how much I miss authentic Southern iron-cast corn bread! Where my little Spaniard makes awesome food, she's never mastered the Southern corn bread. You have to have pinto bean soup with fried potatoes too though!
  5. Waaallll, I'd love the fried potatoes.....

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  6. #26 TezriLi, Aug 27, 2014
    Last edited: Aug 27, 2014
    Writing of fried potatoes, how does everyone cut and fry their favorite white potatoes, and what area of the world do you think influenced you in your preference?

    And mashed white potatoes: what are your favorites, and what area of the world do you think influenced you in this preference?

    Oh, it would be hard for me to tell you my favorite fried potatoes -- I have so many!
    I love latkes, served with either a large dollop of yogurt or with apple sauce.
    I love potato pancakes and are just the potatoes, fried crispy. Good enough alone or with a dollop of yogurt.
    I love them cut in tiny squares and fried -- squares as small as 1/2 inch squared. Great alone.
    I love them cut in larger squares and fried -- about 1 inch squared. Great alone or with squares of roast beef.
    Home fries: just cut in circles and fried. I often serve these with caramelized onions.
    A potato cut in half and fried. Served with butter and a dollop of yogurt.

    By white potatoes, I intend not sweet potatoes or yams! Sorry!
  7. I try and stay away from fried potatoes, especially white ones.

    White potatoes and rice, really have little or no value as food.

    I would rather roast a red or sweet potato in the oven with rosemary or thyme. Salt, pepper and some oil to get the heat into them and crisp them up.

    Mashers have to be chunky, especially with good bangers.
  8. I should have been clearer. By "white," I intended not sweet potatoes or yams. Sorry!
  9. What are bangers?
  10. Sausage.
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  11. I love spuds in any way I can get them (as long as it's cooked)!
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  12. You've got it.

    With a proper onion gravy.
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  13. We have a nice Irish place out here called Tayton O'Briens. It's a weird place because it's really a bar but they have a few wooden booths on one side of the place and have the best damn Irish food I've ever eaten. Like, they win awards all the time. Go figure.
  14. That is like saying best pizza made by a Korean.
  15. How's about "bangers and mash" I thought it was just a UK thing but sausages and mashed potato.

    Spuds vary but my favourite for boiling is Charlotte, a salad variety and tasty with a bit of butter but it's not a masher.

    Tesco (a UK supermarket) introduced what I believe is our first branded one. Albert Bartlett "Roosters", these even with our own par boil approach bake well.

    Back when we used to try a few main crop in the garden, I think Cara worked well as a general purpose masher.

    Of course I've only come across a few of the varieties available in the UK and don't know what exists elsewhere.
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  16. Wait, is that not Irish?




    (don't know why it's sideways; sorry)
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  17. Best Irish product I remember tasting was in county Kildare. I'd camped a couple of days at relations of a friend's place and got asked in. He gave me a bit of his mothers just cooked soda bread made on the familiy's peat fuelled fire. Probably a bit of emotion thrown into it from my part but I've not tasted soda bread like it before or since.
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  18. OK well I'm crying now.

    Shephard's pie is ONLY mutton or lamb.
    Cottage pie is ONLY Beef.

    The chicken one, Lord only knows that that is.

    The Irish stew, again lamb or mutton, not beef. Sorry that's beef stew. Totally different creature.

    And as for the bangers and mash, not mashed, to use Guinness in any sauce is just so not needed.
  19. Ok, thanks for the info. I know how the food should taste but not of the origin. [emoji106]
  20. For me, I'd choose an onion gravy.

    Trying to bring Guinness in to things. Porter cake:

    7fl oz Guinness
    6oz butter
    1lb mixed fruit
    grated zest and juice of one orange
    1 tsp bicarbonate of soda
    3 beaten eggs
    10oz plain flour
    2tsp mixed spice

    Put butter, fruit and orange and Guiness into a large saucepan, slowly bring to the boil. Turn down heat and simmer for 15 mins. Cool for 10.

    Stir in bicarb (froths a lot)
    Strir in eggs
    Add flour and mix well

    Pour into a baking tin and sut some flaked almonds and demorera sugar on top.

    Bake for 1 1/4 to 1 1/2 hrs.

    The result should be a nice moist tasting fruit cake.

    Tez, I'd fogotten about this one when we mentioned a blackcurrant drink (which is alcohol free). My mother does make this one and it does contain some alcohol.

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