whats fer breaky

[aussie]

Ok I was talking to redallnite earlier about favorite breakfasts. She likes grits (when she can catch the little fuckers and kill them) but she likes them with a gravy made out of old coffee and ham juice.
I like steak and eggs with grilled tomato and baked beans and toast
So whats your favorite breakfast?

[Jennafer]

Mine? uh... interesting. A handfull of meds (xanax, atonolol, zestril, aspirin and a rolaid) Then I make one sandwhich with some sort of meat on a Keiser bun and grilled peppers, onions, lettuce mayo, white cheese and dip it in either Ketchup and tobasco or A1 and tobasco depending on the meat. And sometimes I skip the peppers and onions. Oh, and I cut it in half so it's easier to dip. Every day same thing. easy to remember and I love them!!! For now anyway. :rolleyes: today I had my awesome Aunt's marinated chicken breast from the grill. One breast lasted me two days! ;)

[SysLord]

Breakfast can be anything for me but my all time favorite would be a nice soft bun with chocolate 'mouse droppings' - dutch we call it 'hagelslag'.

http://www.nochicktrix.com/fun/oth/vb/syslord/3986.jpg

[Diva]

I could never eat something referred to as 'mouse droppings'! Please tell me you're joking.

[SysLord]

LOL Diva, I call it that way because it can't be translated from dutch to english. It's basically pieced up chocolate strings. See the picture?

YUM YUM :D

[Redallnite]

Aussie, it's not old coffee it's strong coffee. Silly guy!!

[Diva]

You guys and Chocolate. It looks like rice to me.

[SysLord]

rolling over laughing :D

this isn't just a Belgian thing you know. Ask any Dutch person about 'hagelslag' and their eyes will lit up :)

[Jennafer]

"Beans and Corbread"

[aussie]

Originally posted by Jennafer
"Beans and Corbread"

Actually corn bread is another thing we dont get out here. Can someone please explain exactly what it is and what it tasts like?
I get kind of lost with some of these things.
Its kinda fun to hear about some of these things Im not sure of the mouse turds on toast thing though. That might be a bit hard to cop.

[Jennafer]

It's just cornbread. It like kinda cake, but sorda bread, and is somewhat sweet and yellow and it goes good with chili or beaners. (ha ha) Fuck it. It's cheap and good but they sing this song on TBS or TNT or whatever that say sing "beans and cornbread" and it cracks me up and they have like this dinner and movie thing going on.

[Redallnite]

Ok aussie, the grits dancing.....

[Redallnite]

True Grits.........

[Redallnite]

you asked for it aussie,

Corn, a member of the grass family, originated in Mexico some 3000-4000 years ago, and was cultivated by native American Indians through the centuries before the arrival of Europeans. The cultivation of corn became known to American Indians throughout most of what became the U.S., and in much of South America. Because corn was such an essential crop to these peoples, many religious rites and legends grew up around it. The colonists adopted the practice of its cultivation, and corn was a staple food for early settlers. The use of corn rapidly spread throughout the world. It is, after rice and wheat, the world's third largest crop. For more information, see The Maize Page.


Most of the world's corn crop is fed to livestock or used for various commercial purposes. As food, fresh young corn is used in a variety of ways as a vegetable and in many other dishes. The use of corn meal, which is ground from the mature kernels of corn, is most common in the southern U. S. and Mexico, and to a much lesser extent, in Italy. In the South, its use was originally due to the fact that not much wheat was grown in the southern states; most likely its use became more widespread during the Civil War when supplies of wheat from the North were cut off. Nowadays its use is by preference, rather than by necessity.
At one time, most southern farmers raised their own corn, both for livestock feed and for their own use. When they needed corn meal, they took some of their corn to a mill. These mills were at first the water mills, which used stone wheels to grind the corn into meal; later they became powered by gasoline or electricity. The miller's pay was a set portion of the corn meal, and this was sold to townspeople. Few of these little mills exist today; most corn meal is produced commercially, and most of it is consumed in the South. Like wheat flour, most corn meal is bolted (sifted) and enriched with B vitamins and iron.
In Italy, the northern Italian dish polenta is quite popular. Polenta is a form of corn meal mush. The mush is usually poured into a pan to set before is sliced and served. Sometimes it may be cooked in various ways. The nearest southern equivalent to polenta is spoonbread, which enjoys limited popularity. In the South, the major use for corn meal is in corn bread.
The cooking of cornbread is not unknown outside the South. There is even a recipe, though not a good one, in New Larousse Gastronomique. The cooking of good cornbread is a different story. Here are some tips.
Never use corn meal mix to cook cornbread. Corn meal mix usually contains more wheat flour than corn meal. It is useful in many recipes, but does not make the best cornbread. Because of the fact that more corn meal mix than corn meal is now sold in supermarkets, you may have developed a preference for the the mix. If so, then the ingredients in the mix may vary according to the product; follow the cooking directions on the package.


Never use yellow corn meal for cornbread; use white meal instead. Tender fresh yellow corn makes excellent cream or whole kernel corn. Mature yellow corn is mostly fed to livestock, but yellow corn meal may be used in specialty recipes.


Always use buttermilk or buttermilk powder when cooking cornbread. Regular fresh milk makes inferior tasting cornbread.


Self-rising corn meal is easier to use. You will have to add leavening to plain corn meal. The leavening in self-rising meal are usually measured more accurately than you can do by yourself. An enriched meal is the healthier choice.


If it is available, stone ground corn meal makes the best cornbread. There are a few good commercial brands of stone ground corn meal available. Enriched corn meal is preferable. There are some specialty brands of corn meal which claim no additives and which are unbolted (not sifted). These may be overpriced and may not be worth the extra effort it takes to use them.


The best way to cook the cornbread varies a lot with the type of corn meal you have. After purchasing a good quality brand of corn meal, make cornbread according to the directions on the package.

[Jennafer]

Holy shit. do you cook in the overn or the on the stovie? I bet you bake it in that pan. Maybe? :rolleyes: