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Seriously, my fridge at home has like 16 gallons of milk, a couple loaves of bread, eggs, 12 half eaten cans of organic ravioli-o's of some sort, something rotting in the back right bottom shelf, a year old jug of tahini, and some safflower mayo. and 2700 yo baby yogurts.
My house fridge is a wreck. 2 year olds will do that. Plus, I'm here about 65-70 hours a week, so I just bring delicious tacos home. A LOT.
We have about 4 gallons of milk at our house. Fry's had half gallons on sale for 88c. We bought as much as we could fit.
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For the Monday Night game, I am making Jalepeno Cornbread to go with some Chili another guy is making, here is my recipe:
1 1/8 C Cornmeal
3 TBSP Sugar
1 Tsp Salt
2/3 C All purpose flour
2 Tsp baking powder
1Tsp Baking Soda
1 C buttermilk
2 eggs
1/3 C salad oil
3 TBSP minced yellow onion
1/3 C minced green bell pepper
1 1/2 TBSP minced jalapeno
1 1/2 TBSP diced pimentos
2/3 C whole kernel corn
Preheat oven to 350. Grease an 8 by 4 pan and set aside.
In a large mixing bowl, combine the dry ingredients.
In a separate bowl, mix the buttermilk, eggs and salad oil with a mixer.
Pour the wet into the dry and stir well. Stir in the onion, bell pepper, jalapenos, pimentos and corn. Pour mixture into the pan and bake for 40 minutes or until done.
My questions follow:
1. What is an acceptable salad oil?
2. Should I pack the dry ingredients into measuring cups or leave loosely measured?
3. What changes would you recommend to this recipe to make it better?
2. Should I pack the dry ingredients into measuring cups or leave loosely measured?
3. What changes would you recommend to this recipe to make it better?
Thanks.
Salad oil generally means a flavor free oil. I recommend canola oil. Cheap, easy, flavor free. I LOVE peanut oil, but then you gotta wory about allergies and all that nonsense. Go Canola.
When measuring ry ingredients, do the following. Hold your measuring cup over the flour bin, usin another scoop, scoop flour into the measuring cup until its a bt overflowing. Using the back side (non sharp) side of a knife, tap the top of the measuring cup, through the mounded flour until a good amount falls away, as well as fills the rest of the cup. Then, simply scrape the excess that remains above the top of the cup with the same knife. Thats how recipe testers do it, so you"ll always know youre in the ballpark. Never pack it down.
In terms of changing the recipe? I'm not a big an of pimentos. They dont really bring much to the table, other than color, so why bother? Also, me no likey green bell pepper. I also love heat, so Id just trash the bell pepper and up the jalapeno amount. The only other thing I might try is buying canned pickled jalapenos, instead of fresh ones, and mincing those up. Then I might use a bt of the pickling liquid in place of some of the buttermilk. Do it to taste, so you dont over pickle-i-fy your batter. Just a suggestion, but then I love pickles. I also tend to ruin isht the first time I try anything, and Im not sure what effect replacing thick buttemilk with thin pickling liquid would do to your consistency, so keep that in mind.
Sounds like a great recipe, honestly. Oh, use frozen corn, not canned. Rumor has it Trader Joes has an awesome frozen sweet corn...
Last edited by schutd; November 7th, 2008 at 02:24 PM.
The only other thing I might try is buying canned pickled jalapenos, instead of fresh ones, and mincing those up. Then I might use a bt of the pickling liquid in place of some of the water. Do it to taste
1/4 c. sugar
1/4 c. bleu cheese, crumbled
1 c. mayo
1/4 c. vinegar
1/2 tsp. celery seed
1/2 tsp. garlic salt
1 tbsp. prepared mustard
Salad:
8 c. finely shredded cabbage
1 c. shredded carrots
1/4 c. sliced green onions
1/4 c. bleu cheese, crumbled (not a typo)
1 c. cherry tomato halves
Directions:
In medium bowl stir together all dressing ingredients. Cover, refrigerate at least 2 hr. In large bowl combine cabbage, carrots and green onions (I think I used 2 bags of the pre-shredded cole slaw mix from the store & then added the onions). Just before serving, stir together dressing and cabbage mixture. sprinkle with 1/4 c. bleu cheese. Garnish with cherry tomatoes. Serve immediately.
/there you go...copied verbatim from my cookbook except for the parts in ( ).
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