Okay, this is the most recent Recipe Thread - Page 2

Sundae · 11-24-2005, 02:34 AM

Here (approx) is my Mum's recipe for Bubble & Squeak. I've tried to translate it to be US friendly. Mum says she hasn't measured it out in years, and really anything leftover would go into it - this is the simple, basic recipe.

2-4 slices cooked bacon diced or cut into strips
1 small onion, chopped & fried until soft
2 cups cabbage
2 cups boiled potatoes
Dripping (leftover fat) from roast or butter for frying

Roughly mash potatoes (should be chunky)
Mix in with cabbage, bacon, onion
Heat dripping/ fat in skillet
Press mixture down & cook over a low-medium heat for approx 10 mins
Turn onto plate, return to pan to cook other side

You can also make wells in the bubble & squeak & drop eggs into them to cook.

seakdivers · 12-13-2005, 10:17 PM

Ok I am definitely going to try making bubble & squeak in the next couple of days. My husband is a very choosy eater, and this would definitely be something he would veto..... but he's in Beijing, so I can eat whatever I want!
I'm going to try UG's beans too!! I made corned beef & cabbage last night - it's another "no way" meal when he's home.

I vowed that I would be good & work out/ diet while he was gone....... yeah, um..... don't think that's gonna happen! lol

Urbane Guerrilla · 12-15-2005, 11:51 AM

Enjoy! And eat your starches with fiber -- try getting your carbs from fiber-laden sources, includin' beans. The slower release of the energy of the carbs when plenty of fiber is around means your body isn't jolted into secreting lots of insulin to control the rise in blood glucose and storing that glucose as fat. Something I've gotten some pretty good results from is Sugarbusters (tm) -- you can get the books at Borders or Barnes & Noble.

Urbane Guerrilla · 12-15-2005, 12:08 PM

BusterB, Jiffy brand corn bread/muffin mix and cake mix are still around on the West Coast.

busterb · 12-15-2005, 12:19 PM

Well when I was a kid, don't think they had jiffy. I however do have some.

busterb · 12-21-2005, 11:19 AM

Made the corn casserole yesterday. With sour cream, added 1/2 cup each green onions and bell pepper a dash of old bay seasoning. Great

wolf · 01-17-2006, 12:49 AM

Good gods, man, be careful!! An exploding pressure cooker can take out your whole kitchen!

Sundae · 01-17-2006, 10:26 AM

Wonder if anyone could have a look at this cornbread recipe for me & let me know how authentic it's likely to be? I can't follow American recipes as I usually come up against an ingredient I can't find in this country, so this is from a UK website.

280g cornmeal, fine polenta or fine semolina
85g plain flour
2 tsp Bicarbonate of soda
salt and fresh ground black pepper
1 large egg
150ml Milk
425ml buttermilk or natural yogurt
115g jarred chilli peppers, drained and chopped

Method
1. Preheat the oven to 200°C/gas 6. Generously butter a shallow tin (around 25cm long) or a small roasting tin.

2. In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper.

3. In a jug combine the egg, milk and yogurt and chillies .

4. Pour the contents of the jug into the bowl of dry ingredients and lightly combine, taking care not to over-mix as this will make the corn bread tough.

5. Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden. Serve warm from the oven, cut into squares.

I've had packet mix cornbread before (from the Kick Yo Ass Hot range), but I've never tried it from scratch before. This one appeals as it's not too fattening...

wolf · 01-17-2006, 10:32 AM

Yogurt is not an authentic southern ingredient.

Check the back of the cornmeal package. There is usually a recipe on there.

Sundae · 01-17-2006, 11:01 AM

I've never seen cornmeal, though I am going to check tonight. I was going to use polenta. If I used buttermilk would that make it worth making? I'll buy it if I can find it, but authentic southern ingredients don't have a very high demand round here

wolf · 01-17-2006, 11:12 AM

"Authentic Southern Ingredients" include exotic things like Lard and Fatback.

Buster is the one who should be guiding you here. I'm a Yankee.

Cornbread is pretty straightforward.

And yes, go with the buttermilk.

zippyt · 01-17-2006, 11:01 PM

Their ain't no Bacon fat in that , it CAN'T BE REAL !!!!!!

Oh and when you Do find some bacon fat and buttermilk also find a black iron skillet , heat your stove and light a burner on top,
after you mix up the corn bread mix ,
put the black iron skillet on the burner and melt the bacon greese ,
spread it around and THEN pour your mix in to the skillet ,
then into the oven and ENJOY !!!!
What this will do is cause a bottom layer that WILL seperate from the pan that tastes YUMMMMMMMMMY !!!!!! All crunchy and baconey tasteing !!!!!!

Urbane Guerrilla · 01-18-2006, 12:59 AM

But either use the yoghurt (um, authentic to the modern South

) or sour a half liter of plain milk with 30ml (two tablespoons) of either lemon juice or white vinegar -- this halves easily, think a tablespoon to a cup and let it stand five minutes before using. You can also simply stir some yoghurt into milk, 1:1. What you're trying for is milk + acidic zing. Makes the baking soda really go to work.

There are two basic kinds of American cornbread: Southern, which is simply a starch food and unsweetened, and Northern, which prefers to make cornbread sweet, though not as sweet as cake, which it otherwise rather resembles. What's the difference? Adding sugar. Whichever is eaten isn't, I think, rigidly observed by region, but professional Southerners (like professional Texans, but they sound a little different, as each Southern state has its own variation on the southern accent) will likely acknowledge that unsweetened cornpone is the traditional variety in their neck of the woods.

Oh, and frying polenta or cornbread, a/k/a cornpone, in bacon fat IS authentically Southern -- though it's the sort of thing you'd do before going out and plowing the bottom forty acres, the kind of thing Goodman John would have eaten a Ploughman's Lunch to fuel up for. Oldfashioned, that is.

Those chili peppers are optional, for a spiced cornbread. If you go with the chilis, you might consider grating some cheddar cheese on top.

wolf · 01-18-2006, 02:06 AM

The modern South is not "The South." As in "The South will Rise Again" South.

The modern South is a bunch of damnYankees relocated to Research Triangle Park, North Carolina and to the high tech corridor of Georgia to work computer and electronics jobs that just never went back North after the dot com bust.

Sundae · 01-18-2006, 03:48 AM

I found both buttermilk AND cornmeal! From the packaging & location in the supermarket I assume both are used in Carribean cookery. So if my experiment goes well I can make it as many times as I like.

Thanks for the advice - I won't be taking the bacon or cheese advice for the moment as I'm trying to make a low fat version. Once I've lost some pounds - and perfected basic cornbread - I may become more adventurous.

12-15-2005, 11:51 AM	#3
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Enjoy! And eat your starches with fiber -- try getting your carbs from fiber-laden sources, includin' beans. The slower release of the energy of the carbs when plenty of fiber is around means your body isn't jolted into secreting lots of insulin to control the rise in blood glucose and storing that glucose as fat. Something I've gotten some pretty good results from is Sugarbusters (tm) -- you can get the books at Borders or Barnes & Noble. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

12-15-2005, 12:08 PM	#4
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	BusterB, Jiffy brand corn bread/muffin mix and cake mix are still around on the West Coast. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

12-15-2005, 12:19 PM	#5
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Well when I was a kid, don't think they had jiffy. I however do have some. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

12-21-2005, 11:19 AM	#6
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Made the corn casserole yesterday. With sour cream, added 1/2 cup each green onions and bell pepper a dash of old bay seasoning. Great __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

01-17-2006, 12:49 AM	#7
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	Good gods, man, be careful!! An exploding pressure cooker can take out your whole kitchen! __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

11-24-2005, 02:34 AM	#1
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Here (approx) is my Mum's recipe for Bubble & Squeak. I've tried to translate it to be US friendly. Mum says she hasn't measured it out in years, and really anything leftover would go into it - this is the simple, basic recipe. 2-4 slices cooked bacon diced or cut into strips 1 small onion, chopped & fried until soft 2 cups cabbage 2 cups boiled potatoes Dripping (leftover fat) from roast or butter for frying Roughly mash potatoes (should be chunky) Mix in with cabbage, bacon, onion Heat dripping/ fat in skillet Press mixture down & cook over a low-medium heat for approx 10 mins Turn onto plate, return to pan to cook other side You can also make wells in the bubble & squeak & drop eggs into them to cook.

12-13-2005, 10:17 PM	#2
seakdivers Icy Queen Join Date: Aug 2005 Location: Southeast Alaska Posts: 700	Ok I am definitely going to try making bubble & squeak in the next couple of days. My husband is a very choosy eater, and this would definitely be something he would veto..... but he's in Beijing, so I can eat whatever I want! I'm going to try UG's beans too!! I made corned beef & cabbage last night - it's another "no way" meal when he's home. I vowed that I would be good & work out/ diet while he was gone....... yeah, um..... don't think that's gonna happen! lol

01-17-2006, 10:26 AM	#8
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Cornbread Recipe Wonder if anyone could have a look at this cornbread recipe for me & let me know how authentic it's likely to be? I can't follow American recipes as I usually come up against an ingredient I can't find in this country, so this is from a UK website. 280g cornmeal, fine polenta or fine semolina 85g plain flour 2 tsp Bicarbonate of soda salt and fresh ground black pepper 1 large egg 150ml Milk 425ml buttermilk or natural yogurt 115g jarred chilli peppers, drained and chopped Method 1. Preheat the oven to 200°C/gas 6. Generously butter a shallow tin (around 25cm long) or a small roasting tin. 2. In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper. 3. In a jug combine the egg, milk and yogurt and chillies . 4. Pour the contents of the jug into the bowl of dry ingredients and lightly combine, taking care not to over-mix as this will make the corn bread tough. 5. Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden. Serve warm from the oven, cut into squares. I've had packet mix cornbread before (from the Kick Yo Ass Hot range), but I've never tried it from scratch before. This one appeals as it's not too fattening...

01-17-2006, 10:32 AM	#9
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	Yogurt is not an authentic southern ingredient. Check the back of the cornmeal package. There is usually a recipe on there. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

01-17-2006, 11:01 AM	#10
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I've never seen cornmeal, though I am going to check tonight. I was going to use polenta. If I used buttermilk would that make it worth making? I'll buy it if I can find it, but authentic southern ingredients don't have a very high demand round here

01-17-2006, 11:12 AM	#11
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	"Authentic Southern Ingredients" include exotic things like Lard and Fatback. Buster is the one who should be guiding you here. I'm a Yankee. Cornbread is pretty straightforward. And yes, go with the buttermilk. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

01-17-2006, 11:01 PM	#12
zippyt LONG LIVE KING ZIPPY! per Feetz Join Date: Mar 2003 Location: Arkansas Posts: 7,661	Their ain't no Bacon fat in that , it CAN'T BE REAL !!!!!! Oh and when you Do find some bacon fat and buttermilk also find a black iron skillet , heat your stove and light a burner on top, after you mix up the corn bread mix , put the black iron skillet on the burner and melt the bacon greese , spread it around and THEN pour your mix in to the skillet , then into the oven and ENJOY !!!! What this will do is cause a bottom layer that WILL seperate from the pan that tastes YUMMMMMMMMMY !!!!!! All crunchy and baconey tasteing !!!!!! __________________ "Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner

01-18-2006, 12:59 AM	#13
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	But either use the yoghurt (um, authentic to the modern South ) or sour a half liter of plain milk with 30ml (two tablespoons) of either lemon juice or white vinegar -- this halves easily, think a tablespoon to a cup and let it stand five minutes before using. You can also simply stir some yoghurt into milk, 1:1. What you're trying for is milk + acidic zing. Makes the baking soda really go to work. There are two basic kinds of American cornbread: Southern, which is simply a starch food and unsweetened, and Northern, which prefers to make cornbread sweet, though not as sweet as cake, which it otherwise rather resembles. What's the difference? Adding sugar. Whichever is eaten isn't, I think, rigidly observed by region, but professional Southerners (like professional Texans, but they sound a little different, as each Southern state has its own variation on the southern accent) will likely acknowledge that unsweetened cornpone is the traditional variety in their neck of the woods. Oh, and frying polenta or cornbread, a/k/a cornpone, in bacon fat IS authentically Southern -- though it's the sort of thing you'd do before going out and plowing the bottom forty acres, the kind of thing Goodman John would have eaten a Ploughman's Lunch to fuel up for. Oldfashioned, that is. Those chili peppers are optional, for a spiced cornbread. If you go with the chilis, you might consider grating some cheddar cheese on top. __________________ Wanna stop school shootings? End Gun-Free Zones, of course. Last edited by Urbane Guerrilla; 01-18-2006 at 01:13 AM.

01-18-2006, 02:06 AM	#14
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	The modern South is not "The South." As in "The South will Rise Again" South. The modern South is a bunch of damnYankees relocated to Research Triangle Park, North Carolina and to the high tech corridor of Georgia to work computer and electronics jobs that just never went back North after the dot com bust. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

01-18-2006, 03:48 AM	#15
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I found both buttermilk AND cornmeal! From the packaging & location in the supermarket I assume both are used in Carribean cookery. So if my experiment goes well I can make it as many times as I like. Thanks for the advice - I won't be taking the bacon or cheese advice for the moment as I'm trying to make a low fat version. Once I've lost some pounds - and perfected basic cornbread - I may become more adventurous.

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