Text 22917, 72 rader
Skriven 2009-04-05 07:30:00 av Dave Drum (1:124/311)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: How It's Made?
==========================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Where do I find that programme? Food Channel has a similar show called
 DD> "Unwrapped" which gets into the behind the scenes stuff ... and can be
 DD> quite interesting at times.

 SD> Try The Science Channel (first-run on Friday nights at 9 PM) or The
 SD> Discovery Channel (repeats).  "How It's Made" is a great show.

I haven't even had the TeeVee on on damned near a month. I am thinking of
telling Scumcast (our cable company) to come get their connection and their
basic package and just save the U$13 per month. I can stick an antenna up in
the air and get my two local PBS outlets and NBC news ... which is all I really
ever watch when I do have the glass teat activated.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandma's Buttermilk Cornbread
 Categories: Breads, Pork, Traditional
      Yield: 8 servings
 
      2 c  Corn meal (white or yellow)
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      1    Egg; lightly beaten
  1 1/2 c  Buttermilk
      2 tb Melted shortening or oil
      1 tb Bacon drippings; for pan
 
  Cornbread is best baked in a cast-iron skillet but, if you
  don't have one, a square Pyrex dish will do just fine. This
  recipe works well for muffins or corn sticks, too.
  
  Preheat oven to 450°F. Put the bacon drippings in your skillet
  or baking dish, and set it in the oven for 4 or 5 minutes.
  You want the drippings hot. (If using a muffin tin or corn
  stick molds, divide the bacon drippings evenly.)
  
  Stir together the dry ingredients and set aside. In a med
  bowl, combine the beaten egg, buttermilk and oil. Quickly
  combine the cornmeal mixture with the buttermilk mixture,
  stirring just enough to moisten.
  
  Pour at once into hot skillet, pan, muffin tins or corn
  stick molds. Bake about 12 to 15 minutes for muffins or
  corn sticks, and 18 to 20 minutes for pan or skillet.
  Cornbread will begin to pull away from sides of pan.
  
  Makes about a dozen muffins, corn sticks or pieces. Enjoy
  hot with lots of butter.
  
  Note: If you want your cornbread to rise nicely, let as
  little time as possible elapse between combining the dry
  and liquid ingredients and putting it in the oven. Once
  the baking powder, baking soda and buttermilk get together,
  the rising action begins. If you mix up the batter and then
  have a 10-minute telephone conversation before getting the
  batter in the oven, the rising action will have come and
  gone, and you'll have flat cornbread.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 08 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When dealing with the insane the best method is to pretend to be sane.
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