Hot dogs and baked beans

T

Taildog

New member
It's what's for dinner.
Hot dogs with wieners from Ready Meats on the other side of town; baked
beans (or not baked) from Bush's. I have some chunky mango relish
(blech!) from Harry & David that I'll use up either on the dogs or in
the beans.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 2/11/2011 5:37 PM, Melba's Jammin' wrote:

Large lima beans cooked with venison/pork sausage, onions, garlic, and a
smidgeon of chipotle powder. Served over fresh Arkansas cornbread, one
of our favorite meals when the weather is cold. I'm fighting another
!@#$% sinus infection so I need the comfort food.

Had Hebrew National hot dogs in whole wheat buns with homemade chili and
homemade pickle relish on top last night. Another comfort food for us
fifties greasers.
 
On Fri, 11 Feb 2011 18:23:48 -0600, George Shirley
wrote:


What makes Arkansas cornbread different from the rest?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
notbob wrote:


:-) The mango glop was pretty good in the beans; it has a kick to it
that was nice with the beans.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Fri, 11 Feb 2011 17:37:48 -0600, Melba's Jammin' wrote:


I thinking something but I can't post it.

Other than "Two types of tube steak"?

=sw
 
On Sat, 12 Feb 2011 04:41:58 GMT, "Randy Johnson"
wrote:


Laughing - Good one!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Feb 2011 21:02:30 -0600, Omelet
wrote:


Thanks Om, I haven't ever used buttermilk with cornbread - so I'm
saving that recipe. Did you see the lemon pudding cake I posed a
couple of days ago? It uses buttermilk too (although you can find
recipes that don't). I have designs for the rest of the pint, but
maybe I'll reconsider and make cornbread. :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Steve wrote:


The prevailing definition of "hot dog" is a frankfurter in a bun. So "hot
dogs with wieners" is the same thing as saying, "hot dogs". It's like
saying, ""rumaki with chicken livers".

Bob
 
Omelet wrote:


I did something very similar to this a couple weeks ago. The only
change was it was cooked at 450.

I liked the flavor, and the texture was different, but pretty good out
of the oven. But it didn't 'pop' like I thought it should. It
didn't raise hardly at all.

I used powdered buttermilk & my soda is a 1/2 full box that has worked
in everything else.

By the time it cooled it was too dense to eat. I know I've seen a
bunch of folk talk about crumbling it up in milk-- and I could see it
used for that.

Did it come out right, and I'm just not a southern cornbread guy-- or
should I try again and do something different?

Thanks
Jim
 
Jim wrote:


I'm guessing the culprit was the powdered buttermilk. Cultured buttermilk
has a natural acidity which might not be present in the powdered stuff.
You'd need that acidity to get the chemical reaction to make the cornbread
rise. If you just mix the powdered buttermilk with water, does it taste
sour?

A couple of other ways to go astray:

1. You shouldn't mix the batter too well. The more thoroughly you mix, the
less the dough will rise because the bubbles from the leavening reaction are
popped.

2. You'd need to cook the batter as soon as it was mixed, or you'd lose that
leavening action because all the bubbles would rise to the surface of the
batter and escape.

Bob
 
On 2/11/2011 9:02 PM, Omelet wrote:

That's the recipe I've been using all my life and the one my Mom and
Grandmom used too. That's real cornbread, that stuff with flour and
sugar is cake in my family. I heat the oven to 450F though, it's ready
in about 20 minutes and is done all the way through and the bottom and
sides are a dark brown crust. I love the stuff with "sweet" milk poured
over it with freshly ground black pepper and some chopped onion. "Sweet"
milk is just milk instead of buttermilk. I could never drink buttermilk
but my Dad loved the stuff.

When I was a kid and Dad went on strike we lived on chicken and
cornbread, we raised our own chickens and, quite often, would have two
or three acres of Trucker's Favorite corn growing. Could eat the corn in
the milk stage as roasting ears and leave a bunch to dry on the stalk
and then shuck it and take the corn off the cob and then grind it in the
old corn grinder. Dad had hooked an old electric motor off a washing
machine to a pulley and belt where the handle on the grinder went so we
could make two passes with corn and turn it into fresh corn meal. Good eats.
 
Omelet wrote:


-snip-

I've added a can of corn to my 'northern'(?) recipe that has flour,
regular milk, oil, and sugar. Usually not creamed, so I just
drain and dump and don't change anything. I'd probably just hold
1/4 cup or so on the milk if I used creamed.

On the southern style- I'll let someone who knows what it is supposed
to come out like to comment.

Jim
 
On 2/12/2011 7:31 AM, Bob Terwilliger wrote:
Amen! I always mix the dry stuff and have it waiting and ready then pour
in the buttermilk and beaten eggs just before it goes in the oven. Mine
yesterday rose up so high I thought it was going to overflow the
ten-inch skillet. It came out very nice, as usual. I have the same
opinion of powdered buttermilk. I have kept a half-gallon of buttermilk
in the fridge for over a year with no ill effects. Heck, it's spoiled
milk to start with.

If your don't have buttermilk you can take two cups of regular milk,
even skim, add a tablespoon of 5% vinegar to it, stir well and then add
to the dry mix. You get the same nice rise and bubbles you would get
with cultured buttermilk. Have done that many times when I was hungry
for cornbread and had no buttermilk.
 
On Sat, 12 Feb 2011 07:12:28 -0600, Omelet
wrote:


No problem. It's easy enough for me to find recipes in my computer
file and when I don't remember what it's called, I can let the
computer search for it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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