LEGEND Food Porn

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Memento said:
HOW COULD BRITS NOT HAVE HAD CORNBREAD?!!! That's, like, one of the best kinds of bread!

Also, there's so many different kinds of barbeque in the U.S. Wouldn't mind them trying pork short ribs.
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Corn bread is just not a thing here Mem. I had some in N'awlins on my honeymoon and it was ok. I preferred the poboys, beignets and cocktails though!
 
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Londoner said:
Because we have good taste.
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Brudda.... all cornbread isn't created equal.

If it's made Old School Deep Southern style I cannot imagine anyone not loving the taste. Using one of your adjectives... a PROPER cornbread is baked in a well oiled cast iron skillet. A staple in Southern kitchens is a jar of bacon grease... that's the best thing to oil the skillet with but another is lard. Also, adding fresh slices of jalapeño pepper into the mix before baking is a must. Usually some real butter is added to the top before baking. It should be cooked so that the parts of the bread touching the skillet develope a kind of crispy brown crust. It's best eaten warm right outta the oven and putting more butter on it to melt into the warm bread.

I absolutely LOVE eating it with collard greens. Collards are definitely an acquired taste though, but good cornbread is almost a desert that can be eaten by itself.

If you really want it Deep Southern style... add some Cane Syrup to the bread before each bite. That Cane Syrup has a taste that's all it's own... many people over here have never even heard of Cane Syrup and I bet most wouldn't like it. Just trying to give you the real important info on our beloved cornbread.
 
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Selassie I said:
Brudda.... all cornbread isn't created equal.

If it's made Old School Deep Southern style I cannot imagine anyone not loving the taste. Using one of your adjectives... a PROPER cornbread is baked in a well oiled cast iron skillet. A staple in Southern kitchens is a jar of bacon grease... that's the best thing to oil the skillet with but another is lard. Also, adding fresh slices of jalapeño pepper into the mix before baking is a must. Usually some real butter is added to the top before baking. It should be cooked so that the parts of the bread touching the skillet develope a kind of crispy brown crust. It's best eaten warm right outta the oven and putting more butter on it to melt into the warm bread.

I absolutely LOVE eating it with collard greens. Collards are definitely an acquired taste though, but good cornbread is almost a desert that can be eaten by itself.

If you really want it Deep Southern style... add some Cane Syrup to the bread before each bite. That Cane Syrup has a taste that's all it's own... many people over here have never even heard of Cane Syrup and I bet most wouldn't like it. Just trying to give you the real important info on our beloved cornbread.
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There was a BBQ restaurant in ATL that used rendered fat from pork shoulder and ribs for the shortening. It was really good. Crispy on the edges, moist and slightly sweet in side with some fresh cut corn kernels mixed in and a slight smoky flavor.

When I opened my restaurant, I made it that way except that I baked it in a cast iron cup cake mold. Each one was crispy all the way around and served with a pat of butter on top. So good!
 
While I was staying with my sister in Malibu for the Rams game, we took a short drive up to Santa Barbara and had some fresh cracked Uni right off the boat. So damn good. Slightly sweet with the subtle brininess of the sea. I ended up eating 5 of those suckers.

I also bought some in a tray and made Uni pasta with squid. Yum.
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RamFan503 said:
There was a BBQ restaurant in ATL that used rendered fat from pork shoulder and ribs for the shortening. It was really good. Crispy on the edges, moist and slightly sweet in side with some fresh cut corn kernels mixed in and a slight smoky flavor.

When I opened my restaurant, I made it that way except that I baked it
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RamFan503 said:
n a cast iron cup cake mold. Each one was crispy all the way around and served with a pat of butter on top. So good!
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I think I gained 5 pounds just reading this post. YUM

I also use bacon grease when I make skillet corn. I cut the corn off the cob myself and fry it in bacon grease in a cast iron or nonstick pan. It's amazing like this.
 
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Selassie I said:
I make skillet corn. I cut the corn off the cob myself and fry it in bacon grease in a cast iron or nonstick pan. It's amazing like this.
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Yep. I add some butter too. I usually do that if my corn on the cob is in the fridge for more than a day. Some times I’ll add a touch of agave to sweeten it a bit.
 
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RamFan503 said:
Yep. I add some butter too. I usually do that if my corn on the cob is in the fridge for more than a day. Some times I’ll add a touch of agave to sweeten it a bit.
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That is a very important step... adding the butter once it's done frying in the bacon grease... when the butter is melted, it's ready to go!
 
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Selassie I said:
That is a very important step... adding the butter once it's done frying in the bacon grease... when the butter is melted, it's ready to go!
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Y’know… one of these days we’ll have to rent a condo or house with our girls and buy a bunch of ridiculous ingredients and do a food fest.
 
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