On 9/24/2022 5:19 PM, Michael Trew wrote:
> On 9/24/2022 10:18, jmcquown wrote:
>> On 9/24/2022 12:35 AM, itsjoannotjoann@webtv.net wrote:
>>> On Friday, September 23, 2022 at 8:38:11 PM UTC-5, Michael Trew wrote:
>>>>
>>>> On 9/23/2022 14:43, itsjoan...@webtv.net wrote:
>>>>>>
>>>>> Many, many years ago I was at a restaurant for breakfast in
>>>>> Gatlinburg.
>>>>> I ordered buckwheat pancakes and they were heavenly. I've never eaten
>>>>> them since as I've not found them on any breakfast menu but those were
>>>>> certainly memorable. I think my side meat was two sausage patties.
>>>>>
>>>> Are those the pancakes made with cornmeal? A local restaurant has those
>>>> seasonally. I've never tried them, but I hear that they are really
>>>> good.
>>>>
>>> No, no cornmeal. They're made with buckwheat flour which is probably a
>>> half mixture of regular flour and buckwheat even though buckwheat is not
>>> a true flour.
>>
>>
>> Correct. Although cornmeal "pancakes" are tasty, too. :) Some folks here
>> might remember a man who posted under the name Boli (RIP). This is his
>> grandmother's recipe:
>>
>> E. Walker's Cornmeal Griddle Cakes
>>
>> 1 cup corn meal
>> 1 heaping teaspoon, to 1 level tablespoon shortening
>> (I usually use about 2 teaspoons)
>> 3/4 cup hot water - just boiled
>> 1 slightly beaten egg
>> 1 tsp. salt
>> 2 tsp. baking powder
>> 1 cup milk - whole milk works best
>>
>> Mix the shortening and the cornmeal, pour in the hot water. Mix till
>> meal is in a ball. Mix in egg. Add salt and baking powder. Mix in milk
>> about a half cup at a time. Batter should be very thin. Cook on high
>> heat of griddle or waffle iron with griddle surfaces.
>>
>> Jill
>>
>
> Oh, Johnny cakes.  That was probably what I was thinking of.

Yeah, Johnny cakes. Funny how I rarely hear anyone who lives in the
deep South call them that. :)

Jill

jmcquown wrote:
> On 9/24/2022 5:19 PM, Michael Trew wrote:
>> On 9/24/2022 10:18, jmcquown wrote:
>>> On 9/24/2022 12:35 AM, itsjoannotjoann@webtv.net wrote:
>>>> On Friday, September 23, 2022 at 8:38:11 PM UTC-5, Michael Trew
>>>> wrote:
>>>>>
>>>>> On 9/23/2022 14:43, itsjoan...@webtv.net wrote:
>>>>>>>
>>>>>> Many, many years ago I was at a restaurant for breakfast in
>>>>>> Gatlinburg.
>>>>>> I ordered buckwheat pancakes and they were heavenly. I've
>>>>>> never eaten
>>>>>> them since as I've not found them on any breakfast menu but
>>>>>> those were
>>>>>> certainly memorable. I think my side meat was two sausage
>>>>>> patties.
>>>>>>
>>>>> Are those the pancakes made with cornmeal? A local restaurant
>>>>> has those
>>>>> seasonally. I've never tried them, but I hear that they are
>>>>> really good.
>>>>>
>>>> No, no cornmeal. They're made with buckwheat flour which is
>>>> probably a
>>>> half mixture of regular flour and buckwheat even though
>>>> buckwheat is not
>>>> a true flour.
>>>
>>>
>>> Correct. Although cornmeal "pancakes" are tasty, too. :) Some
>>> folks here
>>> might remember a man who posted under the name Boli (RIP). This
>>> is his
>>> grandmother's recipe:
>>>
>>> E. Walker's Cornmeal Griddle Cakes
>>>
>>> 1 cup corn meal
>>> 1 heaping teaspoon, to 1 level tablespoon shortening
>>> (I usually use about 2 teaspoons)
>>> 3/4 cup hot water - just boiled
>>> 1 slightly beaten egg
>>> 1 tsp. salt
>>> 2 tsp. baking powder
>>> 1 cup milk - whole milk works best
>>>
>>> Mix the shortening and the cornmeal, pour in the hot water. Mix
>>> till
>>> meal is in a ball. Mix in egg. Add salt and baking powder. Mix
>>> in milk
>>> about a half cup at a time. Batter should be very thin. Cook on
>>> high
>>> heat of griddle or waffle iron with griddle surfaces.
>>>
>>> Jill
>>>
>>
>> Oh, Johnny cakes.  That was probably what I was thinking of.
>
>
> Yeah, Johnny cakes.  Funny how I rarely hear anyone who lives in
> the deep South call them that. :)
>
> Jill
>

Or, in the deep south, Ho cakes. Sometimes without an egg, if one
could not be quickly stolen from the massa.

On 9/24/2022 7:01 PM, GM wrote:

>>> I've personally not tried it, but have you ever had the turkey bacon?
>>>
>> My wife wanted it 20 years ago. I bought it, but told her "You
>> won't like it".
>>
>> She never asked again, and she allowed it was the most disgusting
>> thing she'd ever tried. I teased her for a while about it. LOL
>
>
> I cannot abide chicken/turkey - based sausage, ground meat, bacon, etc...
>
> I dig poultry, but not in that guise...
>

About 10 years ago I made an Italian sausage with 75% pork, 25% dark
meat turkey. It was pretty good, a little leaner but still had good
flavor.

I had some Aidells chicken sausage, nope, no need to buy it again.

On 9/24/2022 7:51 PM, jmcquown wrote:
> On 9/24/2022 5:23 PM, Michael Trew wrote:
>> I typically only make Bacon myself.  It's been a few months, so I
>> might pull a pack out of the freezer one of these days coming up.  I
>> bake it all at once, soft (into the fridge), and skillet fry it crisp
>> when reheating.
>
>
> I haven't done so in a while but I generally bake a pound of thick cut
> bacon on a slotted broiler pan (cooked to crisp).  Let it cool and
> portion it out and freeze it.
>
> Jill
>

I use a baking sheet with parchment paper. Let the paper cool and toss
in the trash. No cleanup.

There are times I make some in a frying pan and later use the fat to put
a nice finish on a cut up nuked potato.

On 9/24/2022 18:53, Hank Rogers wrote:
> itsjoannotjoann@webtv.net wrote:
>>>
>> I've personally not tried it, but have you ever had the turkey bacon?
>
> My wife wanted it 20 years ago. I bought it, but told her "You won't
> like it".
>
> She never asked again, and she allowed it was the most disgusting thing
> she'd ever tried. I teased her for a while about it. LOL

Grandma used to buy it. It's not that bad, but it's not something that
I'd go out of my way to get. It's very lean, and it doesn't crisp up
nicely.

On 9/24/2022 22:03, Ed Pawlowski wrote:
> On 9/24/2022 7:51 PM, jmcquown wrote:
>> I haven't done so in a while but I generally bake a pound of thick cut
>> bacon on a slotted broiler pan (cooked to crisp). Let it cool and
>> portion it out and freeze it.

I've done that before, but it seems like it's more of a pain to clean
the broiler pan and the pan under it.

> I use a baking sheet with parchment paper. Let the paper cool and toss
> in the trash. No cleanup.
>
> There are times I make some in a frying pan and later use the fat to put
> a nice finish on a cut up nuked potato.

Parchment paper wouldn't work for me, because I always save the bacon
fat in a mason jar and use it for cooking. I just bake it on a baking
sheet, drain into a jar, and wipe it clean with a napkin. Bonus points:
throw the baking sheet back into a hot oven for 20 minutes (more in
the winter). It seasons the sheet very nicely over time.

On 2022-09-24, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
> On Saturday, September 24, 2022 at 6:01:48 PM UTC-5, GM wrote:
>>
>> I cannot abide chicken/turkey - based sausage, ground meat, bacon, etc...
>>
>> I dig poultry, but not in that guise...
>>
>> --
>> GM
>>
> I cannot stand chicken bologna, hot dogs, sausage, or anything else it's
> used to 'stretch' the meat. Disgusting.

I've had some chicken sausages that were pretty good, but they were
made by someone who understood the difference between chicken and pork.
"Someone" rather than "some huge conglomerate trying to save money".

I've also had fish sausages.

--
Cindy Hamilton

Michael Trew wrote:
> Part of the reason that I like good crispy waffles is that I can eat
> them without syrup if I choose.

Same with pancakes for me at least half the time. Butter on each one but
no syrup.

On 9/24/2022 6:02 PM, itsjoannotjoann@webtv.net wrote:
> On Saturday, September 24, 2022 at 4:44:12 PM UTC-5, Dave Smith wrote:
>>
>> Bacon used to be main component of our Sunday brunches. I have not have
>> bacon for more than two years. Oops.... not true, a couple weeks ago I
>> ordered a take out burger and my order got screwed up and I ended up
>> with a cheese and bacon burger.
>>
> I've personally not tried it, but have you ever had the turkey bacon?

I tried it once. It was ok and supposedly healthier but I'll stick to
the pork version. It's a rare treat, often only during fresh picked
tomato season for BLTs.

Cindy Hamilton wrote:
....
> I've had some chicken sausages that were pretty good, but they were
> made by someone who understood the difference between chicken and pork.
> "Someone" rather than "some huge conglomerate trying to save money".
>
> I've also had fish sausages.

when i was in my sausage making phase i tried a lot of
different things, but fish sausage wasn't one of them.

i did make some chicken versions that were ok, lime
and hot peppers with just a bit of garlic, onion and
parsley turned out the best.

many commercial versions of turkey sausage have had
a lot of funny off tastes to them so i no longer even
try them. instead we just use the package of crumbled
bacon pieces that saves a lot of prep time and waste
(since we don't cook with bacon grease). i like that
i can nuke it to my desired state of crisp and it is
pretty precise once you've dialed in the amount and
how many seconds. the package will keep in the fridge
for several months when sealed up properly.

songbird

Hank Rogers wrote:
> itsjoannotjoann@webtv.net wrote:
>> On Saturday, September 24, 2022 at 6:01:48 PM UTC-5, GM wrote:
>>>
>>> I cannot abide chicken/turkey - based sausage, ground meat, bacon,
>>> etc...
>>>
>>> I dig poultry, but not in that guise...
>>>
>>> --
>>> GM
>>>
>> I cannot stand chicken bologna, hot dogs, sausage, or anything else it's
>> used to 'stretch' the meat.  Disgusting.
>>
>
> Most is made with "mechanically separated chicken" AKA chicken scraps
> paste. Shit that was probably previously used to make dogfood.

If dog food is so awful, why do people feed it to their dogs?
I thought dogs are man's best friends.

On 2022-09-25, songbird <songbird@anthive.com> wrote:
> Cindy Hamilton wrote:
> ...
>> I've had some chicken sausages that were pretty good, but they were
>> made by someone who understood the difference between chicken and pork.
>> "Someone" rather than "some huge conglomerate trying to save money".
>>
>> I've also had fish sausages.
>
> when i was in my sausage making phase i tried a lot of
> different things, but fish sausage wasn't one of them.
>
> i did make some chicken versions that were ok, lime
> and hot peppers with just a bit of garlic, onion and
> parsley turned out the best.
>
> many commercial versions of turkey sausage have had
> a lot of funny off tastes to them so i no longer even
> try them. instead we just use the package of crumbled
> bacon pieces that saves a lot of prep time and waste

ISTR I mentioned begin picky about bacon. We've tried a number
of different brands, but finally settled on this:

https://www.nueskes.com/applewood-smoked-bacon/

And, yes, we use the bacon fat. Last night's supper was
eggs scrambled in reserved bacon fat.

If I have any brown lentils, I might use bacon fat to saute
the mirepoix for soup. (I'm overstocked on red lentils, so I
probably should use those first. Weren't we talking about
curry in some thread or other?)

--
Cindy Hamilton

On Sun, 25 Sep 2022 Cindy Hamilton wrote:
>On 2022-09-25, songbird wrote:
>> Cindy Hamilton wrote:
>> ...
>>> I've had some chicken sausages that were pretty good, but they were
>>> made by someone who understood the difference between chicken and pork.
>>> "Someone" rather than "some huge conglomerate trying to save money".
>>>
>>> I've also had fish sausages.
>>
>> when i was in my sausage making phase i tried a lot of
>> different things, but fish sausage wasn't one of them.

Huh... you never made gefilte fish? Stuffed fish skins. Grind the
fish fillets with seasoning and stuff it back into the skin, and
simmer with veggies; carrots, celery, onions, etc. Delicious,
luxurious, especially the stock... even better when cold and jelled...
don't forget the prepared horseraddish... for a richer stock ask the
fish monger for heads and trimmings.

On Sun, 25 Sep 2022 08:11:06 -0400, Gary <g.majors@att.net> wrote:

>Hank Rogers wrote:
>> itsjoannotjoann@webtv.net wrote:
>>> On Saturday, September 24, 2022 at 6:01:48 PM UTC-5, GM wrote:
>>>>
>>>> I cannot abide chicken/turkey - based sausage, ground meat, bacon,
>>>> etc...
>>>>
>>>> I dig poultry, but not in that guise...
>>>>
>>>> --
>>>> GM
>>>>
>>> I cannot stand chicken bologna, hot dogs, sausage, or anything else it's
>>> used to 'stretch' the meat.  Disgusting.
>>>
>>
>> Most is made with "mechanically separated chicken" AKA chicken scraps
>> paste. Shit that was probably previously used to make dogfood.
>
>If dog food is so awful, why do people feed it to their dogs?
>I thought dogs are man's best friends.
>
I saw footage from a pet food factory once. There are a lot of bull
dicks in dog food. And unemptied cow bowels. I don't know if a dog
would mind if it knew.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On 2022-09-24, Gary <g.majors@att.net> wrote:

> And I actually prefer the "fake" syrup (like Log Cabin) for
> pancakes over the real maple syrup and I have both.

Ditto. I grew up with Log Cabin.

On Monday, September 26, 2022 at 8:04:22 AM UTC-5, Leonard Blaisdell wrote:
>
> On 2022-09-24, Gary <g.ma...@att.net> wrote:
>
> > And I actually prefer the "fake" syrup (like Log Cabin) for
> > pancakes over the real maple syrup and I have both.
>
>
> Ditto. I grew up with Log Cabin.
>
I grew up with Bob White crystal syrup. It always came in a glass
jar, not like now when everything is in a plastic jar.

https://i.postimg.cc/43YTZVcH/Bob-White-Syrup.jpg

On 9/26/2022 11:13 AM, itsjoannotjoann@webtv.net wrote:
> On Monday, September 26, 2022 at 8:04:22 AM UTC-5, Leonard Blaisdell wrote:
>>
>> On 2022-09-24, Gary <g.ma...@att.net> wrote:
>>
>>> And I actually prefer the "fake" syrup (like Log Cabin) for
>>> pancakes over the real maple syrup and I have both.
>>
>>
>> Ditto. I grew up with Log Cabin.
>>
> I grew up with Bob White crystal syrup. It always came in a glass
> jar, not like now when everything is in a plastic jar.

For a few young lad years, I liked "King Syrup." It's very thick.
Everyone else liked the "Log Cabin" so that King Syrup was all for me.

On Mon, 26 Sep 2022 08:13:12 -0700 (PDT), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Monday, September 26, 2022 at 8:04:22 AM UTC-5, Leonard Blaisdell wrote:
>>
>> On 2022-09-24, Gary <g.ma...@att.net> wrote:
>>
>> > And I actually prefer the "fake" syrup (like Log Cabin) for
>> > pancakes over the real maple syrup and I have both.
>>
>>
>> Ditto. I grew up with Log Cabin.
>>
>I grew up with Bob White crystal syrup. It always came in a glass
>jar, not like now when everything is in a plastic jar.
>
>https://i.postimg.cc/43YTZVcH/Bob-White-Syrup.jpg

Check, nowadays most of what was in glass is now in plastic.

On Monday, September 26, 2022 at 12:04:24 PM UTC-5, Gary wrote:
>
> For a few young lad years, I liked "King Syrup." It's very thick.
> Everyone else liked the "Log Cabin" so that King Syrup was all for me.
>
I'd never heard or seen King Syrup until I saw it mentioned here. Possibly
a regional brand.

On 9/26/2022 2:32 PM, itsjoannotjoann@webtv.net wrote:
> On Monday, September 26, 2022 at 12:04:24 PM UTC-5, Gary wrote:
>>
>> For a few young lad years, I liked "King Syrup." It's very thick.
>> Everyone else liked the "Log Cabin" so that King Syrup was all for me.
>>
> I'd never heard or seen King Syrup until I saw it mentioned here. Possibly
> a regional brand.

Not did I but Amazon has it

King Golden Syrup America's Finest Table Syrup -
Ingredients
Corn Syrup, High Fructose Corn Syrup, Refiners Syrup, Water, Potassium
Sorbate and Citric Acid

Is King syrup still being made?
The syrup is still produced, but not in Baltimore. Still, the mere
thought of King syrup reminds me of 1950s radio and television ad
jingles that helped sell the product. On a sports-in-review show of that
era, the announcer would advise listeners: "Swing to King."

Sheldon Martin wrote:
> On Mon, 26 Sep 2022 08:13:12 -0700 (PDT), "itsjoannotjoann@webtv.net"
> <itsjoannotjoann@webtv.net> wrote:
>
>> On Monday, September 26, 2022 at 8:04:22 AM UTC-5, Leonard Blaisdell wrote:
>>>
>>> On 2022-09-24, Gary <g.ma...@att.net> wrote:
>>>
>>>> And I actually prefer the "fake" syrup (like Log Cabin) for
>>>> pancakes over the real maple syrup and I have both.
>>>
>>>
>>> Ditto. I grew up with Log Cabin.
>>>
>> I grew up with Bob White crystal syrup. It always came in a glass
>> jar, not like now when everything is in a plastic jar.
>>
>> https://i.postimg.cc/43YTZVcH/Bob-White-Syrup.jpg
>
> Check, nowadays most of what was in glass is now in plastic.
>

Popeye, it's been that way for decades. When did yoose first figure
that out?

On 9/24/2022 9:10 AM, Cindy Hamilton wrote:
> On 2022-09-24, Gary <g.majors@att.net> wrote:
>> Cindy Hamilton wrote:
>>> I'm also picky about extra-virgin olive oil...
>>
>> Do you use a flavorful EVOO that you would recommend?
>> I'd like to find a better one.
>>
>> The one I've almost used up is a fail - no flavor.
>
> I like this, but my taste buds appear to be much more sensitive than
> yours:
>
> https://www.amazon.com/gp/product/B074J82Q17
>
> I usually buy it at Whole Paycheck.
>
> It has a nice flavor reminiscent of kalamata olives.
>
Thanks Cindy. I have recently wondered if I should puree a handful of
good olives to add to my spaghetti sauce rather then hunt for a
flavorful EVOO.