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Post by angelhelp on Aug 6, 2013 11:44:04 GMT -7
I have to make a few adjustments to accommodate Airborne's dietary restrictions, but it should still be good. I have neither a mill nor grain to grind, so we'll be using bagged cornmeal and flour. The buttermilk will be from powder. Crisco and its clones are off limits, so we'll be using olive oil as usual. Salt will be minimized; the only time I serve food with any appreciable quantity of salt is when it's blistering hot and Airborne needs more than simple hydration.
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Post by angelhelp on Aug 6, 2013 15:49:58 GMT -7
The pone was eaten and approved by one and all. It was accompanied by some Captain Hook (cod) on which I squeezed some lemon juice and sprinkled some dill. More broccoli and fruit rounded out the meal.
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Post by thywar on Aug 6, 2013 15:59:27 GMT -7
Someone help me out here.. isn't there a 'silk' for each kernel of corn?
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Post by angelhelp on Aug 6, 2013 16:02:01 GMT -7
Yes there is... hence my reason for palming off the desilking task.
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Post by geron on Aug 7, 2013 8:44:48 GMT -7
The pone was eaten and approved by one and all. It was accompanied by some Captain Hook (cod) on which I squeezed some lemon juice and sprinkled some dill. More broccoli and fruit rounded out the meal. Glad you liked it. It's a southern staple.
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Post by angelhelp on Aug 7, 2013 10:37:35 GMT -7
Thanks again. So... given the ingredients, I'd have called it cormbread, being fully aware that small changes in proportions of the various ingredients affect taste, texture, etc. Is cornbread just another name for corn pone?
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Post by geron on Aug 7, 2013 11:33:05 GMT -7
Thanks again. So... given the ingredients, I'd have called it cormbread, being fully aware that small changes in proportions of the various ingredients affect taste, texture, etc. Is cornbread just another name for corn pone? Around here . . . Yes. We call it a pone of cornbread.
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Post by angelhelp on Aug 7, 2013 17:54:43 GMT -7
Aha! That means I've been making varieties of the stuff for decades and never knew the proper name.
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Post by geron on Aug 7, 2013 18:03:51 GMT -7
Awesome supper tonight . . . banana sandwich!
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Post by angelhelp on Aug 7, 2013 18:13:41 GMT -7
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Post by Bjarki on Aug 10, 2013 13:53:45 GMT -7
Pilot whale tenderloin steak. The tenderloins on a whale though are located way up alongside and up under the ribs, instead of down towards the rear end as on landbased animals.
On the pan as you would do with any other great steak when a grill isn't available, lots of nice thick gravy/brown sauce with a whole bunch of fried onions.
Potatoes sliced into "boats", oiled and spiced up, and then into the oven for a short while, "chipsing" them.
Some steamed veggies on the side, and a cold brew.
Sorry for not having any pics of it, I was out back storing up the rest of the whale meat we got, salting, hanging up to dry, freezing etc.
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Post by geron on Aug 10, 2013 14:13:35 GMT -7
Pork tenderloin on the grill with sauteed squash and onions. Breakfast in the morning tenderloin, egg and cheese biscuit.
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Post by mountainmark on Aug 10, 2013 16:22:00 GMT -7
Chicken noodle soup with homemade noodles, chanterelles and sweet tooth (hedgehog) mushrooms.
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Post by angelhelp on Aug 10, 2013 16:52:35 GMT -7
Bjarki's back! Yay! We had pork chops over the fire, assorted rice, & salad.
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Post by ColcordMama on Aug 10, 2013 17:14:52 GMT -7
Chicken fried steak, baked potatoes with sour cream and butter, some sort of veggie side dish (pending), and nectarine shortcake for dessert. It's chicken fried steak because I got four big thin round steaks on sale for a total of less than $3, and I can pound the heck out of them to tenderize them before I do a bound breading with bread crumbs from the last few stale slices off a loaf. The nectarines were a bargain too, six of them for a buck because they were overripe, but perfect for this lovely dessert using my own homemade Bisquick. All told, so far the dinner is costing less than five bucks for five people.
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