Having finally gotten the creamed corn right, it was time to turn it into some cornbread. Like the creamed corn, I ended up making this one twice in an attempt to get it right. After making it the first time, I realized that the baking soda and powder I had used were both old and needed to be replaced.
It's basically a muffin mix with creamed corn added
Sorry I have no photos for this one, but I didn’t actually expect this to come out nearly as successful as it did.
The next recipe I was supposed to make was the corn bread which uses either leftover creamed corn from the last recipe, or canned corn. Emily had been eating the leftover corn as small snacks and I didn’t realize she had eaten the last of it. I mentioned that the recipe mentioned that you could use canned corn instead of the homemade stuff, but she wasn’t having that. So, on her next trip to the grocery, she grabbed some more corn. They didn’t have any fresh un-husked stuff though – just the pre-husked, wrapped stuff. We were unsure what sort of difference it would make, but we were hopeful.
updated! Be sure to read the update to this post here
Oh, corn – how I love you. By far, it’s one of the best side items ever. It goes well with so many dishes. In our house, we usually do grilled corn on the cob. I’d be hard pressed to remember the last time we had creamed corn – but I’ve always loved it. Alton calls his “Better than Grannie’s” -but my grandmother never served me corn that I can remember. In fact, any creamed corn I can ever remember eating came from a can.
I’ve got a confession – I’ve been sitting on these photos for a week. I just haven’t had the time or energy to sit down and write a blog post for this. I’ve got another confession – I’ve got a real hard time resisting the urge to get baby back ribs anytime I see them offered. Strangely, though, I don’t make them very often. They fall into a weird cooking time for me. I usually like things I can cook in about an hour or less, or that take all day in the slow cooker. Like most people, I do them on the grill – but the recipe/instructions are to do it in the oven. Very well.
Any good ribs start with a good rub
I’m getting into an area of the book where I have to skip a few recipes. The one I was supposed to do in order was some jam. Unfortunately, we don’t have equipment for canning – and I’m just not sure I really want to invest in such a thing right now. Not to say that I’m not interested – but just not right now. This weeks – or technically, last weeks recipe was a tomato sauce that could be made with ingredients that most people have stocked in their pantry by default. Well, mostly.
I cheated and used some fresh herbs
I’m not usually a huge fan of traditional fish & chips. I love fried fish and fries – but I generally find the more traditional batter to be a little bit tasteless even with the vinegar. Emily pretty much only likes her fish grilled or baked, so this was another one I’d be eating by myself.
Like most guys, I love deep fried foods. I don’t do a whole lot of deep frying though – just because it’s kind of a pain in the ass. I used to have a small electric fryer, but it mysteriously disappeared when the ex moved out. Since then, I’ve always just filled a pot with oil and used that. It’s not optimal, but it works.
Meatloaf seems to have a bad rep and I’ve never really understood why. I’ve always loved meatloaf. Maybe it’s because my mother made a good one. We’ve had a recipe for meatloaf that we got from some site, and it’s served us very well over the years. Still, I’m more than willing to try out a new one.
This dinner took a long time to make – a good hour and a forty minutes – but Emily and I were both in the kitchen cooking separate dishes for the first 30 or so minutes. Some of the steps could be replaced with store bought ingredients, but where’s the fun in that?
Not looking particularly appetizing there.
Before this, I had never had a pear pie before. I don’t think I’ve ever even heard of anyone making one. I was really wary about this one. For one, I’m not much of a baker – I usually leave that to Emily. Second, the whole “no pan” thing. It confused me. Apparently, this sort of thing is traditionally considered more of a tart. I’d never made one of those either.
As I have been lately, I skipped watching the video – but I checked the recipe on the website. The only real difference between the two was one that I find most helpful. The book provides measurements in ounces. That’s all well and good if it’s meant to be by weight, but I’m pretty sure it’s not. The website provides measurements in cups and tablespoons – much easier to follow.
Are we sure this isn't a Paula Deen Recipe?
For the most part, I much prefer playing single player video games. I hate having to coordinate play times with my friends, and playing with strangers just isn’t as much fun. That said, I do love a good online game of Fat Princess, Blur or Transformers: War for Cybertron. Aside from cheaters – there is one thing that ruins these games though: annoying people (typically kids) on chat. There’s always some dipshit literally just screaming into the mic or making retarded mouth noises. I can’t stand it.
Of course, when I play with my friends, I like to be able to chat with them – but I don’t want to hear xXiPwNeDyOuXx screaming at his mother that he wants his juice.
What guy doesn’t love a good burger? OK – what carnivorous guy doesn’t love one?
I’ve tried lots of methods and recipes of cooking burgers over the years – and I’ve made a lot of pretty decent ones – but never one that I’ve really felt a need to make another one exactly like it again. I’ve had burgers like that – but always from a restaurant. Will Alton Brown’s be any different?
Burger of the Gods is people!
