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#1977286 - 11/18/14 09:24 PM
Cornbread
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#1977291 - 11/18/14 09:29 PM
Re: Cornbread
Peepers
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is that like an instant grit?
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#1977330 - 11/18/14 10:03 PM
Re: Cornbread
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love me some Jiffy corn breads
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#1977341 - 11/18/14 10:32 PM
Re: Cornbread
edAudit
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is that like an instant grit? Yes.
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#1977343 - 11/18/14 10:34 PM
Re: Cornbread
raitchjay
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Wait...there's another kind other than Jiffy?
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#1977346 - 11/18/14 10:39 PM
Re: Cornbread
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Jiffy is to cornbread what McDonald's is to fine cuisine.
I'm a cornbread snob...i admit it.
Last edited by raitchjay; 11/18/14 10:40 PM.
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#1977351 - 11/18/14 10:55 PM
Re: Cornbread
raitchjay
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Big Mac Incoming!!
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#1977415 - 11/19/14 03:35 PM
Re: Cornbread
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TJ has never tried cornbread so I bought a box of Jiffy. Guess if he doesn't like it I can blame the mix.
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#1977417 - 11/19/14 03:38 PM
Re: Cornbread
raitchjay
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Jiffy is to cornbread what McDonald's is to fine cuisine.
I'm a cornbread snob...i admit it. raitchjay and I think alike. I will admit, however, there is one use for jiffy that actually works. It was a quick/easy winter recipe my mother used to make. Chicken Shortcake. Make Jiffy muffins Pour mixture of chicken, broth, cream of chicken/mushroom soup, boiled eggs stuff over split in half muffins. Eat.
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#1977422 - 11/19/14 03:46 PM
Re: Cornbread
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Regional foods sure are interesting
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#1977425 - 11/19/14 03:48 PM
Re: Cornbread
Soccer
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Regional foods sure are interesting Right! I had never heard of scrapple until I moved to PA.
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#1977426 - 11/19/14 03:50 PM
Re: Cornbread
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What is scrapple?
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#1977427 - 11/19/14 03:51 PM
Re: Cornbread
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The reason that PA does not have to many residents.
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#1977428 - 11/19/14 03:51 PM
Re: Cornbread
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Jiffy is good in a crunch. But its just as easy to make your own and tastier...
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#1977429 - 11/19/14 03:52 PM
Re: Cornbread
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Composition Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added.[3][4] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.[5] A few manufacturers have introduced beef[6] and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available.[7][8] http://en.wikipedia.org/wiki/Scrapple
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#1977436 - 11/19/14 04:02 PM
Re: Cornbread
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I'd eat it.
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#1977438 - 11/19/14 04:07 PM
Re: Cornbread
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I would try it. I'm guessing it's not too bad all mixed together and fried.
The ingredients on their own may not be so good.
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#1977441 - 11/19/14 04:13 PM
Re: Cornbread
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Tracey Ullman's character makes scrapple in the beginning of "A Dirty Shame".
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#1977454 - 11/19/14 04:41 PM
Re: Cornbread
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Homemade corn bread is the only way to go. I do enjoy the green chili version that I've had in some other areas (big in Colorado, green chilies in everything! yum) too.
Jiffy is like a tube of the cut and bake cookies. It's better than no corn bread, but not by much.
Family heritage type foods are interesting too. My wife's family is all Czech in background. Earlier this week she got jaternice out of the freezer (pronounced Ee-thur-neeet-suh, I don't get it). It's like a fatty not tasty sausage. They put it on toast with maple syrup and serve it with mashed potatoes... I don't even know what to do with it.
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#1977458 - 11/19/14 04:47 PM
Re: Cornbread
edAudit
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Composition Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added.[3][4] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.[5] A few manufacturers have introduced beef[6] and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available.[7][8] http://en.wikipedia.org/wiki/Scrapple I'm pretty sure around here, that's called hogshead cheese, or maybe souse meat. Or wait, maybe not...I didn't see the cornmeal part at first!!
Last edited by RR Joker; 11/19/14 04:48 PM.
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#1977467 - 11/19/14 05:06 PM
Re: Cornbread
GuitarDude
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Around here (meaning my home, office, car, etc.) it is called "gross". Agreed, Yuck-sorry I asked!
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