tag:blogger.com,1999:blog-6117079612738722567.post3575189219801786787..comments2023-07-01T06:17:15.106-04:00Comments on VIC'S RECIPES: South of Broad-WayUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6117079612738722567.post-49926512527827585322010-07-02T18:09:34.977-04:002010-07-02T18:09:34.977-04:00I just saw your comment on Ruhlman's mayonnais...I just saw your comment on Ruhlman's mayonnaise post, and I thought I'd stop by. There are many things I haven't mastered as a cook, but I'm pretty good at roux-based things such as gravy and bechamel. I'm in Philadelphia, if you want a hands on demo - because it's really more technique than recipe.<br /><br />And I have two techniques - both southern. My mother thinks that if you are cooking the flour (such as for gravy), it gets toasted dry first; then you add your lipids until you have a grainy paste; and then you add the liquid slowly, over fairly high heat (for an electric burner, which it what I mostly use), stirring thoroughly, in order to bring it up to the right consistency. <br /><br />My cousin, however, first heats the liquid to near boiling and then she adds the flour slowly through a sifter, until it's just a bit thinner than she wants (because it will continue to bind more) and adds lipids to taste. Her method seems very wrong, but it's a little easier to do.Liviahttp://NoCounterspace.netnoreply@blogger.comtag:blogger.com,1999:blog-6117079612738722567.post-5088508803384104752009-12-28T18:27:17.921-05:002009-12-28T18:27:17.921-05:00looks delicious! i love cornbread, but i've ne...looks delicious! i love cornbread, but i've never made it from scratch. mmm...i don't really eat fried chicken, but mashed potatoes are always good with it =)the twinshttps://www.blogger.com/profile/14177798910529547678noreply@blogger.comtag:blogger.com,1999:blog-6117079612738722567.post-63851765521109730492009-12-04T16:36:21.044-05:002009-12-04T16:36:21.044-05:00I love the idea of a book store having a little le...I love the idea of a book store having a little lending library w/ current bestsellers. I just spent a long time wandering around City Lights Bookstore this morning. There's nothing like a bricks & mortar book shop. Buying on the internet just isn't the same. Let's keep our fingers crossed and hope at least some of these little bookstores are able to hold on and remain open.Denise | Chez Danissehttps://www.blogger.com/profile/06418226690328176970noreply@blogger.comtag:blogger.com,1999:blog-6117079612738722567.post-8896068501136848522009-11-18T19:10:49.898-05:002009-11-18T19:10:49.898-05:00I was born and raised in Texas, and although my fa...I was born and raised in Texas, and although my family never made cornbread from scratch, we always added some sugar to the Jiffy mix. I was shocked the first time I heard someone say that Southerners don't add sugar to their cornbread...I guess we didn't get the memo. As for side dishes to go with fried chicken, my favorites are mashed potatoes and fried okra. And maybe some macaroni and cheese if you're feeling fancy.Beccahttps://www.blogger.com/profile/01221171860274027203noreply@blogger.comtag:blogger.com,1999:blog-6117079612738722567.post-18807873523565475432009-11-18T16:32:06.243-05:002009-11-18T16:32:06.243-05:00not knowing much about baking I tried to get this ...not knowing much about baking I tried to get this out of the skillet right after I took it from the oven...rumour has it that that isnt a very clever idea. In any event, the bread is very tasty. thanks for the recipewicketshttps://www.blogger.com/profile/10681040957207477353noreply@blogger.comtag:blogger.com,1999:blog-6117079612738722567.post-20963974992516135982009-11-16T16:49:03.454-05:002009-11-16T16:49:03.454-05:00I agree about NO sugar in the corn bread. Corn bre...I agree about NO sugar in the corn bread. Corn bread has a sweetness all its own - nothing extra needed.<br />Well, life got super-busy and I haven't had a chance to make the fried chicken yet. So now there is this post to add to the menu. Hmmm, maybe if I stall long enough there will be a side? Beans? Southern baked beans? I have never known how to do that right. My Billy is here on the couch recovering from surgery, so maybe I will get to the fried chicken for him this week. I know he will be happy.<br />Thanks for all your helpful cooking notes,<br />xoxo MichaelaMichaela @ The Gardener's Edenhttp://www.thegardenerseden.comnoreply@blogger.com