Hats and Drinks - A Match Made in Heaven

[Hurricane Jack]

Do you make the cornbread from scratch? I would be interested to hear your recipe.

First of all I prefer a heavy thick cornbread with a crusty bark on the outside edge like grandma used to make. Southern country cooking at its finest! Not a Jiffymix which is like yellow cake. I have a couple cast iron pans that make individual small roll-size loafs, or sometimes I just use a cast iron skillet to bake it in. The importance of cast iron is that it can be preheated to a high temp, then just before the batter is poured in grease the loaf cavities or skillet with bacon grease. If the bacon grease smokes a little then the temp is just right. If you need to fry up some bacon for the grease you can crumble the bacon up & add it to the batter.

I start with a basic cornbread recipe of ground cornmeal, flour, baking soda & baking powder, brown sugar or molasses or maple syrup (your option), an egg or two, butter, etc. I don't use any oil but you might if you want a softer cake-like cornbread. You can find a basic recipe to start with & modify to your liking. Tomorrow I will be adding a can of whole kernel corn (drained) & a small can of mild green diced chilies to the batter. Sometimes instead I add fresh diced jalapeño peppers; sometimes the crumbled bacon. It just depends on what I'm eating with it. Just experiment to find what you like best.

 

[dh66]

The bird pin on the Adam National Heritage Series seemed a good choice with tonight's selection.....after all, Ben Franklin had nominated the wild turkey to be our national symbol but the bald eagle won out.

 

[Desert dog]

First of all I prefer a heavy thick cornbread with a crusty bark on the outside edge like grandma used to make. Southern country cooking at its finest! Not a Jiffymix which is like yellow cake. I have a couple cast iron pans that make individual small roll-size loafs, or sometimes I just use a cast iron skillet to bake it in. The importance of cast iron is that it can be preheated to a high temp, then just before the batter is poured in grease the loaf cavities or skillet with bacon grease. If the bacon grease smokes a little then the temp is just right. If you need to fry up some bacon for the grease you can crumble the bacon up & add it to the batter.

I start with a basic cornbread recipe of ground cornmeal, flour, baking soda & baking powder, brown sugar or molasses or maple syrup (your option), an egg or two, butter, etc. I don't use any oil but you might if you want a softer cake-like cornbread. You can find a basic recipe to start with & modify to your liking. Tomorrow I will be adding a can of whole kernel corn (drained) & a small can of mild green diced chilies to the batter. Sometimes instead I add fresh diced jalapeño peppers; sometimes the crumbled bacon. It just depends on what I'm eating with it. Just experiment to find what you like best.

That sounds delicious! I love good corn bread! I am fan of cast iron also. I use both of my parent's skillets. I have a cast iron mold for the corn bread sticks, but need more to make a decent amount.

 

[dh66]

First of all I prefer a heavy thick cornbread with a crusty bark on the outside edge like grandma used to make. Southern country cooking at its finest! Not a Jiffymix which is like yellow cake. I have a couple cast iron pans that make individual small roll-size loafs, or sometimes I just use a cast iron skillet to bake it in. The importance of cast iron is that it can be preheated to a high temp, then just before the batter is poured in grease the loaf cavities or skillet with bacon grease. If the bacon grease smokes a little then the temp is just right. If you need to fry up some bacon for the grease you can crumble the bacon up & add it to the batter.

I start with a basic cornbread recipe of ground cornmeal, flour, baking soda & baking powder, brown sugar or molasses or maple syrup (your option), an egg or two, butter, etc. I don't use any oil but you might if you want a softer cake-like cornbread. You can find a basic recipe to start with & modify to your liking. Tomorrow I will be adding a can of whole kernel corn (drained) & a small can of mild green diced chilies to the batter. Sometimes instead I add fresh diced jalapeño peppers; sometimes the crumbled bacon. It just depends on what I'm eating with it. Just experiment to find what you like best.

That sounds delicious! I love good corn bread! I am fan of cast iron also. I use both of my parent's skillets. I have a cast iron mold for the corn bread sticks, but need more to make a decent amount.

Those cast iron molds that look like little ears of corn are THE way to go. That's what my grandmother used for Sunday dinner. A regular skillet was for a weeknight supper. My dad used to have one that made little loaves shaped like bream, which was a fine thing in it's own right, but it wasn't the same as the corn cob shaped variety.

 

[Hurricane Jack]

Those cast iron molds that look like little ears of corn are THE way to go. That's what my grandmother used for Sunday dinner. A regular skillet was for a weeknight supper. My dad used to have one that made little loaves shaped like bream, which was a fine thing in it's own right, but it wasn't the same as the corn cob shaped variety.

The corn ears are the most common. I've never seen the bream molds, that would be cool. The two mood pans I have were my grandmas & each one makes 6 loafer about 2"x3-1/2" or maybe 4", & about 2 or 2-1/2" deep. When I use a cast iron skillet I pour the batter about that deep also. You could use a cast iron Dutch oven & lid but it would be deeper than you would want.

My wife was a city girl & didn't know anything about cornbread. The first time I asked her to make some I thought she made a yellow cake. And she didn't even know what hushpuppoes were.

 

[bowlerman]

Except for mixing up cornbread tomorrow everything else just needs to simmer. Time for a beer!

I had forgotten about how I like Bell's Two Hearted American IPA until it was posted by Ross @Ross Young not long ago. I love the outdoorsy pine & conifers tasting hops. The grapefruit is manageable. It reminds me of Dogfish Heads 90 Min IPA, & the trout swimming in the stream is the perfect can art for such a taste.

With my 1910's Stetson BRE with Fray sweat.

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The piney-er the better, as far as I'm concerned. Although there are a few with citrus I enjoy.

 

[TheOldFashioned]

Some KBS and a Stetson Select derby to toast Tom Brady for beating the Kansas City Chiefs and being selected MVP for a record 5th time and 7th Super Bowl championship:

 

[Hurricane Jack]

This guy must be a cousin or something to Michael Franzese.

Texas man places $3.46 million Super Bowl bet

https://www.wptv.com/news/local-news/water-cooler/texas-man-places-3-46-million-super-bowl-bet

 

[Julian Shellhammer]

First of all I prefer a heavy thick cornbread with a crusty bark on the outside edge like grandma used to make. Southern country cooking at its finest! Not a Jiffymix which is like yellow cake. I have a couple cast iron pans that make individual small roll-size loafs, or sometimes I just use a cast iron skillet to bake it in. The importance of cast iron is that it can be preheated to a high temp, then just before the batter is poured in grease the loaf cavities or skillet with bacon grease. If the bacon grease smokes a little then the temp is just right. If you need to fry up some bacon for the grease you can crumble the bacon up & add it to the batter.

I start with a basic cornbread recipe of ground cornmeal, flour, baking soda & baking powder, brown sugar or molasses or maple syrup (your option), an egg or two, butter, etc. I don't use any oil but you might if you want a softer cake-like cornbread. You can find a basic recipe to start with & modify to your liking. Tomorrow I will be adding a can of whole kernel corn (drained) & a small can of mild green diced chilies to the batter. Sometimes instead I add fresh diced jalapeño peppers; sometimes the crumbled bacon. It just depends on what I'm eating with it. Just experiment to find what you like best.

Thanks! Your recipe is very similar to the one I inherited from my mother - both my folks were from Oklahoma so home cooking in my house was different from my west coast schoolmates' meals. And yes, "yellow cake" is what many folks think is corn bread. Thanks again for sharing-

 

[Hurricane Jack]

Stetson No1 quality. Happy hour came early today! View attachment 307899

DD, did you get a craving from the Lag 16 vibe I was sending you tonight?

 

[Desert dog]

DD, did you get a craving from the Lag 16 vibe I was sending you tonight?

I sure did! Slept like a baby! I will have to stock up, I don't want to be without this!

 

[Hurricane Jack]

HH today with a Boulevard Dark Truth Imperial Stout & just lit up an E.P. Carrillo 5x50 left over from SB Sunday. 9.2% ABV. Wearing my MBCD.

 

[Desert dog]

One of my favorite hats today, the Resistol San Antonio. Some Wee Beastie hits the spot tonight!

 

[dh66]

One of my favorite hats today, the Resistol San Antonio. Some Wee Beastie hits the spot tonight! View attachment 309060

That San Antonio looks real good DD.

 

[Desert dog]

That San Antonio looks real good DD.

Thank you sir!

 

[Hurricane Jack]

It seems the spirits industry has gotten the ATF to pave the way for the industry to do what has already happened to most other grocery items & consumable goods; sell you less product for the same money. Late in December 2020 the Alcohol and Tobacco Tax and Trade Bureau announced it would now accept new "standards of fill" paving the way for the 700ml bottle to become the US standard, replacing the 750ml bottle size. This is a decrease of 6.7%. You may recall this has happened before & that's how we got from a Fifth to 750ml.

All indications from the Spirits industry are that as the bottle size goes down prices will not likely follow. Same thing is expected to happen if/when the tariffs come off, prices aren't expected to come back down to pre tariff levels.

Stock up now. Cheers!

 

[BobHufford]

^^^^^ I can't give that one a "like" @Hurricane Jack

 

[Desert dog]

It seems the spirits industry has gotten the ATF to pave the way for the industry to do what has already happened to most other grocery items & consumable goods; sell you less product for the same money. Late in December 2020 the Alcohol and Tobacco Tax and Trade Bureau announced it would now accept new "standards of fill" paving the way for the 700ml bottle to become the US standard, replacing the 750ml bottle size. This is a decrease of 6.7%. You may recall this has happened before & that's how we got from a Fifth to 750ml.

All indications from the Spirits industry are that as the bottle size goes down prices will not likely follow. Same thing is expected to happen if/when the tariffs come off, prices aren't expected to come back down to pre tariff levels.

Stock up now. Cheers!

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That sucks!

 

[Hurricane Jack]

^^^^^ I can't give that one a "like" @Hurricane Jack

I remember the first time in a grocery store that I picked up a "plastic jar" of peanut butter & realized the bottom of the jar had a cone shaped bottom that went up into the jar, & that I was getting about 2" less peanut butter for the same price than I got before.

 

[dh66]

So far this week the only bottle I've opened has been the bottle of amlopidine the dr. gave me on Monday, but today was one of those days so I'm winding down a drizzly afternoon on the porch with this Langenberg cap and a taste of Wild Turkey 101