MINIs Slay The Sleeping Dragon- Fall Run (Nov 2-4)
#551
10-04-2007, 12:12 PM
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Interesting 
even thou I have no idea what cream of wheat is 
and have never tried polenta 
so this is something totally new! although I do love oatmeal! 
~Rebecca~
even thou I have no idea what cream of wheat is and have never tried polenta so this is something totally new! although I do love oatmeal! ~Rebecca~
Grits are the southern version of cream of wheat... made with ground corn instead of wheat. A lot like oatmeal or cream of wheat, people add brown sugar, butter, cream or a lot of other tasty stuff (generally not all at once) for flavor.
It tastes a lot like Italian polenta, but a thinner consistency and it is frequently made with white corn, so it's not the bright yellow of many polentas.
It's a staple in the south for breakfast. I'm not a huge fan (though I lived in Georgia for way too many years), but I can appreciate the taste. It's something that everyone should try once.
It tastes a lot like Italian polenta, but a thinner consistency and it is frequently made with white corn, so it's not the bright yellow of many polentas.
It's a staple in the south for breakfast. I'm not a huge fan (though I lived in Georgia for way too many years), but I can appreciate the taste. It's something that everyone should try once.
#552
10-04-2007, 01:02 PM
Well guys and galls, I am gonna attempt to make it up there, not to sure on the schedule for drill or work. But at anyrate, is there nething against a sleeping bag and sleeping out under the stars? Saving money up for the trip, and is there neone convoying up out of the Greenville, SC area?
Phillip
Phillip
#553
10-04-2007, 01:03 PM
#554
10-04-2007, 01:05 PM
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#555
10-04-2007, 01:07 PM
Name a pork product, and I have produced it earlier in my life. Personally. New year's day hog killins. With black eyed peas for good luck.
#557
10-04-2007, 01:15 PM
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mmm Southern Food
I have always wanted to try collard greens. What exactly is in it? green veggies? lol
OH and I just LOVE corn bread! it is so hard to find here!
Good thing I am staying a few extra days in the area I will have to find some good places to eat, so I can try all this good food!
OH and I just LOVE corn bread! it is so hard to find here!
Good thing I am staying a few extra days in the area I will have to find some good places to eat, so I can try all this good food!
#558
10-04-2007, 01:16 PM
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#559
10-04-2007, 01:28 PM
#560
10-04-2007, 01:55 PM
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#564
10-04-2007, 02:15 PM
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#565
10-04-2007, 02:21 PM
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#566
10-04-2007, 02:26 PM
One of my favorite foods EV-VAR... I used to by them buy the CASE... It's most fun to pop the top in mixed company in an enclosed space and count how many seconds until someone mentions the smell...
Last edited by BlimeyCabrio; 10-04-2007 at 08:43 PM.
#567
10-04-2007, 02:37 PM
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#568
10-04-2007, 02:40 PM
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I am still wanting a few items myself, but still trying to figure out how to get the money to you! I dont want to send cash, but I can't write you a cheque unless you will take Canadian!
T-Shirt and Hoodie Order INFO. I have requests for, but no payment from these fine, outstanding people.
1. lilruffcat
2. MACSMINI
3. Nay's MINI
4. RudyT
5. Delelie
6. XIEK
7. baddman
All money must be in by Oct. 15th, and there will only be a couple of each for sale at the event....
1. lilruffcat
2. MACSMINI
3. Nay's MINI
4. RudyT
5. Delelie
6. XIEK
7. baddman
All money must be in by Oct. 15th, and there will only be a couple of each for sale at the event....
#569
10-04-2007, 02:40 PM
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T-Shirt and Hoodie Order INFO. I have requests for, but no payment from these fine, outstanding people.
1. lilruffcat
2. MACSMINI
3. Nay's MINI
4. RudyT
5. Delelie
6. XIEK
7. baddman
All money must be in by Oct. 15th, and there will only be a couple of each for sale at the event....
1. lilruffcat
2. MACSMINI
3. Nay's MINI
4. RudyT
5. Delelie
6. XIEK
7. baddman
All money must be in by Oct. 15th, and there will only be a couple of each for sale at the event....
#572
10-04-2007, 02:47 PM
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#573
10-04-2007, 02:55 PM
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T-Shirt and Hoodie Order INFO. I have requests for, but no payment from these fine, outstanding people.
1. lilruffcat
2. MACSMINI
3. Nay's MINI
4. RudyT
5. Delelie
6. XIEK
7. baddman
All money must be in by Oct. 15th, and there will only be a couple of each for sale at the event....
1. lilruffcat
2. MACSMINI
3. Nay's MINI
4. RudyT
5. Delelie
6. XIEK
7. baddman
All money must be in by Oct. 15th, and there will only be a couple of each for sale at the event....
#574
10-04-2007, 03:09 PM
There you go....
There you go...Canadian syrup on cornbread...What's the syrup made from?
Cooper_Gal..Cornbread is easy to make. Here's the recipe for Southern Cornbread:
2 cups Self-Rising Cornmeal Mix (ground from whole kernel corn)
1 1/4 to 1 1/2 cups milk or buttermilk
1 large egg..lightly beaten
1-2 Tablespoons sugar (optional)
1/4 cup vegetable oil
PREHEAT: well greased (oiled) 8-10 in. skillet.
BLEND: all ingredients, stirring just until moistened. (Batter should be lumpy.)
POUR: batter into preheated skillet.
BAKE: 25-30 mins. for 8 in. skillet or 25-30 mins. for 10 in. skillet
REMOVE: from skillet and serve. SLATHER with butter.
MAKES: 8 servings.
The secret is to cook it in an iron skillet that belonged to your great-great grandmother.
We usually eat cornbread instead of rolls or biscuits with vegetables: turnip greens, black-eyed peas, creamed corn, butter beans, slaw, etc...Then there are hush-puppies (round ***** of cornbread) that we eat with seafood.
Collard greens are similar to Turnip greens...a leafy vegetable; boiled in water and seasoned.
I'll try to get Dixie (wife) to cook some cornbread to bring in Nov.
gaminis
Cooper_Gal..Cornbread is easy to make. Here's the recipe for Southern Cornbread:
2 cups Self-Rising Cornmeal Mix (ground from whole kernel corn)
1 1/4 to 1 1/2 cups milk or buttermilk
1 large egg..lightly beaten
1-2 Tablespoons sugar (optional)
1/4 cup vegetable oil
PREHEAT: well greased (oiled) 8-10 in. skillet.
BLEND: all ingredients, stirring just until moistened. (Batter should be lumpy.)
POUR: batter into preheated skillet.
BAKE: 25-30 mins. for 8 in. skillet or 25-30 mins. for 10 in. skillet
REMOVE: from skillet and serve. SLATHER with butter.
MAKES: 8 servings.
The secret is to cook it in an iron skillet that belonged to your great-great grandmother.
We usually eat cornbread instead of rolls or biscuits with vegetables: turnip greens, black-eyed peas, creamed corn, butter beans, slaw, etc...Then there are hush-puppies (round ***** of cornbread) that we eat with seafood.
Collard greens are similar to Turnip greens...a leafy vegetable; boiled in water and seasoned.
I'll try to get Dixie (wife) to cook some cornbread to bring in Nov.
gaminis
Last edited by gaminis; 10-04-2007 at 03:42 PM.
#575
10-04-2007, 04:06 PM
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Thank you!
I will for sure have to try and make this one day!! Thanks!
BTW, syrup, it is good ole Canadian Maple Syrup! Yum Yum
BTW, syrup, it is good ole Canadian Maple Syrup! Yum Yum
There you go...Canadian syrup on cornbread...What's the syrup made from?
Cooper_Gal..Cornbread is easy to make. Here's the recipe for Southern Cornbread:
2 cups Self-Rising Cornmeal Mix (ground from whole kernel corn)
1 1/4 to 1 1/2 cups milk or buttermilk
1 large egg..lightly beaten
1-2 Tablespoons sugar (optional)
1/4 cup vegetable oil
PREHEAT: well greased (oiled) 8-10 in. skillet.
BLEND: all ingredients, stirring just until moistened. (Batter should be lumpy.)
POUR: batter into preheated skillet.
BAKE: 25-30 mins. for 8 in. skillet or 25-30 mins. for 10 in. skillet
REMOVE: from skillet and serve. SLATHER with butter.
MAKES: 8 servings.
The secret is to cook it in an iron skillet that belonged to your great-great grandmother.
We usually eat cornbread instead of rolls or biscuits with vegetables: turnip greens, black-eyed peas, creamed corn, butter beans, slaw, etc...Then there are hush-puppies (round ***** of cornbread) that we eat with seafood.
Collard greens are similar to Turnip greens...a leafy vegetable; boiled in water and seasoned.
I'll try to get Dixie (wife) to cook some cornbread to bring in Nov.
gaminis
Cooper_Gal..Cornbread is easy to make. Here's the recipe for Southern Cornbread:
2 cups Self-Rising Cornmeal Mix (ground from whole kernel corn)
1 1/4 to 1 1/2 cups milk or buttermilk
1 large egg..lightly beaten
1-2 Tablespoons sugar (optional)
1/4 cup vegetable oil
PREHEAT: well greased (oiled) 8-10 in. skillet.
BLEND: all ingredients, stirring just until moistened. (Batter should be lumpy.)
POUR: batter into preheated skillet.
BAKE: 25-30 mins. for 8 in. skillet or 25-30 mins. for 10 in. skillet
REMOVE: from skillet and serve. SLATHER with butter.
MAKES: 8 servings.
The secret is to cook it in an iron skillet that belonged to your great-great grandmother.
We usually eat cornbread instead of rolls or biscuits with vegetables: turnip greens, black-eyed peas, creamed corn, butter beans, slaw, etc...Then there are hush-puppies (round ***** of cornbread) that we eat with seafood.
Collard greens are similar to Turnip greens...a leafy vegetable; boiled in water and seasoned.
I'll try to get Dixie (wife) to cook some cornbread to bring in Nov.
gaminis