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Post by insaneh on Aug 5, 2013 3:38:30 GMT -7
I knew I shouldn't have clicked on this thread in the morning.... All sounds and looks great. Everything I cooked came out pretty good. The skirt steak was a little tough despite marinating in lime juice for 12 hours. It was tasty regardless.
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Post by geron on Aug 5, 2013 15:10:54 GMT -7
Garden fresh green beans, Creamed corn, Squash sauteed with onions and a pone of corn bread from fresh milled corn and hard white wheat. Oh, we'll fix mac and cheese and chicken nuggets for the grands. Doubt if they'll eat the good stuff. Jus' more fer me!!!!
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Post by angelhelp on Aug 5, 2013 17:04:25 GMT -7
OK... clarification time (again)... If I hadn't ever read Tom Sawyer and/or Huck Finn, I wouldn't have ever heard of the word "pone". Looking it up, I get: Cornbread, often made without milk or eggs and baked or fried (Southern) Lacking a "Southern" dictionary, I'm sure you folks can further enlighten me. Airborne thought it was corn stripped from the cob, then cooked directly but with additional ingredients. I'm all ears.
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Post by angelhelp on Aug 5, 2013 17:21:57 GMT -7
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Post by insaneh on Aug 6, 2013 3:02:24 GMT -7
OK... clarification time (again)... If I hadn't ever read Tom Sawyer and/or Huck Finn, I wouldn't have ever heard of the word "pone". Looking it up, I get: Cornbread, often made without milk or eggs and baked or fried (Southern) Lacking a "Southern" dictionary, I'm sure you folks can further enlighten me. Airborne thought it was corn stripped from the cob, then cooked directly but with additional ingredients. I'm all ears. lol. I was thinking the same thing but didn't have the energy to look it up.
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Post by insaneh on Aug 6, 2013 3:05:05 GMT -7
Looks good angel. Have you ever tried cooking your corn in the husk?
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Post by geron on Aug 6, 2013 3:22:24 GMT -7
Where I grew up in the South (Carrol County, GA), we referred to the following recipe as a pone of cornbread:(Or at least this is how my folks made it) 1 1/2 cups Corn meal 1/2 cup flour 4-5 tsp baking powder 1/2 tsp Salt 1 egg 1/4 -1/3 cup oil/grease Buttermilk Edit: when I use buttermilk I'll sometimes throw in a pinch or two of baking Soda. My folks turned their noses up at "Soda bread" though. I think it makes it rise and "fluff up" a bit better. Mix dry, add wet with enough buttermilk to make it fairly soupy. It'll pretty much pour out of the bowl with just a bit of scrapping. . . Like pancake batter or milkshake. Use about an 8 or 9 inch well seasoned iron skillet greased with Crisco. Bake for about 25-30 min in 425 F. oven. Most like a good crunchy crust on it. I like to put the skillet in the oven as it preheats get it good and hot and melt the crisco while mixin' up the ingredients. Pour the ingredients into the hot grease in the pan. Nowadays, I use 1 cup corn kernels and 1/3 cup organic soft white wheat berries and throw them together in the NutriMill set on coarse grind. Look'em good first because they're natural ingredients and you'll often find a small rock or unsavorable kernel/berry and sometimes maybe even a rat pill. Old timers still take their corn to the mill and have it ground. Most value a corn variety referred to "down here" as "field corn." Usually Hickory King or Truckers Favorite. Dry it on the stalk or in the "corn crib" down to about 10% moisture content. If it's too wet when shelled out it's spread out in the sun to finish drying. More Edit: While hot slather a bit of butter on it. One of my earliest memories is sitting in my Pappy's lap eating what he called "Studdlums." He'd scrape the insides out of the crust of a chunk of buttered cornbread, make a little pyramid shaped cone on the plate using his fingers and then feed it to me. Remember my Mama saying, "Leonard, you're gonna make the boy sick feed'en him all that butter." Pappy just say "Nahhh, let the boy eat."
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Post by insaneh on Aug 6, 2013 3:35:26 GMT -7
Sounds tasty. Adding to my list. modification of Virginia Algonquian appone First Known Use: 1634
This peaked my curiosity enough do a little digging.
The tribes of the middle Atlantic coast planted their corn crops in April, May, and June, insuring a steady supply of fresh corn from August to October. Using a hoe made from a long stick with either a deer antler, a sharp bone, a stone, or a piece of wood attached to the end, they dug a hole into which were dropped precisely four grains of corn and two beans, none of which would touch each other. These holes were dug in rows three or four feet apart. Between the hills of corn were planted pumpkins, peas, squash, and May apples.
Corn was the preeminent agricultural mainstay of the original people here. In fact, Norsemen who visited the easter coast of North American periodically from about A.D. 1000 to the mid-fourteenth century noted the existence of the grain; and Columbus's men reported the use of “mahiz” in Cuba in 1492. (The plant's unrecorded history of course stretches back farther into the recesses of time.)
When Europeans learned of the “new” American grain they referred to it as “Indian corn” because in Europe the word “corn” meant any grain (oats, barley, wheat, etc.). Indian corn is classified botanically as Zea mays; and is different from smaller grains in that corn is planted in the soil, rather than being sown broadcast like wheat and barley. The tribal people grew the five main types of corn, probably developed from two or more wild grasses. Through the centuries flint, flour, dent, pop, and sweet corn had come into being in this land.
The Native Americans baked maize cakes (“appone” or “ponop”) using ground dried corn, water, and salt; or used cornmeal to make a porridge dubbed “samp” (from the Algonquian word “nasaump,” meaning “[cornmeal] softened by water”).
Appone
To create a reasonable facsimile of appone, combine the following ingredients:
2 c. cornmeal 1/2 tsp. salt (or more, to taste) Enough boiling water to make a semi-stiff mush
Spread this mixture approximately 1/2-inch thick in a well-greased heavy pan, and bake at 375° F. for 20-25 minutes or until done; or, using your hands, form elongated 3-inch “bun” shapes, and place on a greased baking sheet. Bake at 375° for around 15 minutes or until the edges start to brown.
Note: To produce slightly more moist, cohesive pone, you may add 2 tbsp. vegetable oil (or melted butter or margarine) to the batter when mixing the ingredients. — Pones are intrinsically crusty and firm (but tasty and “naturally delicious!”). When I have taught “Early American Cooking” classes to children, the lavish use of butter on the baked pones seemed to make this Indian bread more familiar and thus acceptable to the youngsters.
On a side note:
I completely forgot that I made blueberry bannock break Sunday morning. First time on the grill. I usually cook it in a skillet. Delicious.
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Post by mountainmark on Aug 6, 2013 5:32:55 GMT -7
Night before last, but most recent photo I got Mixed Wild Mushroom Risotto. Chicken stock, Arborio, red wine, onion, chanterelles, lobster mushrooms, oyster mushrooms, painted suillus, and fresh parsley (salt and pepper).
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Post by insaneh on Aug 6, 2013 5:47:19 GMT -7
That pan looks well loved mark.
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Post by insaneh on Aug 6, 2013 6:21:56 GMT -7
I've been trying to figure out how to post pics from my phone with little luck, so I just emailed them to myself. Blueberry Crumble Salt and pepper ribs (Left) Mystery rub supplied by a buddy (right) Smoked Maple turkey breast Cinnamon mint glazed peaches
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Post by thywar on Aug 6, 2013 7:05:32 GMT -7
well dang.. now I'm hungry and it's just 9:05.. man I need to make a road trip and reservations
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Post by mountainmark on Aug 6, 2013 8:45:26 GMT -7
That pan looks well loved mark. I only have one pan that is not cast iron....... It is the bane of my existence. And yes, I love all my cast iron pans!!
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Post by angelhelp on Aug 6, 2013 10:40:41 GMT -7
Yes we've roasted corn in the husk. I inevitably try to con MirkwoodWanderer into desilking it for me. The pone formulas are duly noted and will be tried out soon (tonight for Geron's, Wednesday or Thursday for Insaneh's). Thanks!
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Post by insaneh on Aug 6, 2013 11:09:20 GMT -7
Yes we've roasted corn in the husk. I inevitably try to con MirkwoodWanderer into desilking it for me. The pone formulas are duly noted and will be tried out soon (tonight for Geron's, Wednesday or Thursday for Insaneh's). Thanks! I found the corn peeled much easier after it was cooked. Gerons definitely sounds better. I just stumbled on it while researching pone and appone. Untested by me as it were.
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