"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

btb01 said:
Speaking of cornbread... should we debate sweet vs. not? :D
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Definitely NOT sweet, made with white meal, bout 3 inches thick, preferably in a cast iron skillet that was ya Great Grannies, that was bought new by HER grandmother. Cornbread and biscuit pone is broken NEVER cut. Slathered in real butter. Big bowl of soup beans (pinto beans to non hillbillies;) ) big chunk of onion, and a rat tail pepper. Tall glass of cold milk. THAT would make for one happy hillbilly:D:thumbsup:
 
Misplaced Hillbilly said:
Definitely NOT sweet, made with white meal, bout 3 inches thick, preferably in a cast iron skillet that was ya Great Grannies, that was bought new by HER grandmother. Cornbread and biscuit pone is broken NEVER cut. Slathered in real butter. Big bowl of soup beans (pinto beans to non hillbillies;) ) big chunk of onion, and a rat tail pepper. Tall glass of cold milk. THAT would make for one happy hillbilly:D:thumbsup:
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Oh man, that sounds amazing!

Can’t say that I’ve ever had soup beans, at least not called that. I’d love to hear how you make ‘em if it’s not a family secret.

Now that we are on the subject of bean dishes other than chili, red beans and rice is one of my favorite southern dishes. In fact, I made a big batch last night. :D
 
A heavy cast iron Methuselah with a couple of dollops of bacon grease placed into the oven at 425 at least 15 to 20 minutes. Meanwhile there’s white cornmeal mix and all purpose flour with chopped jalapeños in one bowl. Buttermilk, eggs, cooking oil, melted butter in another bowl. Now here’s the important part. 1) Don’t mix the dry ingredients with the wet ones until the moment before you’re going to pour it into the now super hot skillet containing lightly smoking oil. 2) Barely mix the ingredients being sure NOT to mix completely. (very few strokes)

Should hear the batter sizzle loudly as it hits Methuselah’s surface. Resist urge to pretty it up after it’s in the skillet. I prefer it only about 1 inch thick.

Like David said - sliced onion and ice cold milk. Served with pintos slow cooked and full of ham hock.
 
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WhittlinAway WhittlinAway
Soup beans is I guess local mountain dialect for regular pinto beans, usually cooked with ham hocks or bacon. It was even wrote as soup beans on the school menu lol. My Mom usually did a pretty big pot at a time, they're usually best about the third reheat by then what's left has thickened to almost refried beans lol. Our staple growing up was "beans'n'taters and a pone of bread" And everyone knew you meant cornbread if you said "a pone of bread" we raised our own beef,hogs and chickens so we always had meat on the table. A favorite treat for leftover cornbread, crumble into a tall glass, fill with milk and eat with a spoon, drink all the milk. You'd say "have'n a glass of milk'n'bread" Store bought bread was most always called "light bread"
 
Oh and another interesting thing I found out, we always raised and eat fresh rat tail pepper, as we called them. One day the Mexican ladies that work with me brought everyone home made tacos and fajitas, and lo and behold on the side was my favorite pepper, some fresh picked rat tail. So I asked her what they called these holding one up. She says "chile cola de rata" I said what's that mean, she giggled and says "rats tail chile" lol
 
Misplaced Hillbilly said:
Definitely NOT sweet, made with white meal, bout 3 inches thick, preferably in a cast iron skillet that was ya Great Grannies, that was bought new by HER grandmother. Cornbread and biscuit pone is broken NEVER cut. Slathered in real butter. Big bowl of soup beans (pinto beans to non hillbillies;) ) big chunk of onion, and a rat tail pepper. Tall glass of cold milk. THAT would make for one happy hillbilly:D:thumbsup:
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Ya had me there till the milk! Love milk with my breakfast, but if I'm eating corn bread/pone and beans, I'd prefer beer, or Coke, or tea (unsweetened)!
 
JohnDF said:
Tomatoes are a fruit disguised as a vegetable. They get a pass.
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Yes I agree :D Another point is that they are a New World species and therefore crazy :D plus, you can put em on a pizza whole;) Try that with a Pineapple or making sauce from it:eek:

The French in Provence have their own variant of Pizza, Pisaaladière which is excellent too:) Thicker crust than Pizza, caramelised onions/garlic, olives and anchovies. An Ace!:thumbsup:
 
Prester John said:
Ya had me there till the milk! Love milk with my breakfast, but if I'm eating corn bread/pone and beans, I'd prefer beer, or Coke, or tea (unsweetened)!
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I like milk in my tea, just a bit of it, and very occasionally on cereals - that's it :) :thumbsup:
 
r redden said:
All this chili talk is making me hungry. :D Now I don't know if this is a proper or authentic chili but I've been making this recipe for years and in my opinion it sure is tasty.

2 tablespoons vegetable oil

1/2 cup flour

Salt and pepper

2 pounds sirloin cut into bite size chunks

2 large onions, chopped

2 pobalno peppers, seeded and chopped

1/2 jar pickled jalapenos, seeded and chopped

1 whole habanero (do not slice or dice if you like it less spicy don't use)

3 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon oregano

1 bottle dark beer

2 cups beef stock

2 cans diced tomatoes

1 can black beans, drained and rinsed

1 can dark kidney beans, drained and rinsed



Directions
  1. Heat oil in large heavy pot over medium high heat combine salt, pepper and flour. Coat sirloin cubes with flour sand shake off excess and brown sirloin in pot on all sides then remove meat to a plate. If needed add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in poblano and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add tomatoes and habanero cook for 20 minutes. Stir in black and kidney beans and simmer for 15 minutes.Remove habanero and enjoy.
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Sounds good Randy! :cool::thumbsup:
 
btb01 said:
With beans, without beans... I like it either way. :D We usually make our chili with beans if we're eating it by itself (served with a side of cornbread, of course), and without beans if we're going to put it on top of something (chili dogs, Frito chili pie, etc.).

Speaking of cornbread... should we debate sweet vs. not? :D
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I make my cornbread with shredded cheddar and diced jalapeno's in the mix :eek:;):thumbsup: Took the idea from a restaurant that used to be around here called Tumbleweeds.
 
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