FREE/BARGAIN - Cookbooks - 2015

[GA Russell]

Vitamin Water - free
http://www.amazon.com/Vitamin-Water-...dp/B00BSZU9AM/

*****

25 Superfoods that'll help you lose weight naturally - free
http://www.amazon.com/Weight-Loss-Su...dp/B00R958D1M/

[murg]

Originally Posted by GtrsRGr8

A quick, tangential thing about cornbread in a restaurant. The tendency to go pancake-style in them probably had a lot to do with practicality, too. The skillet-cooked cornbread, with its pie-like pieces and often crumbly sides, did not lend itself well to being served aesthetically. Thoughts?

As I remember, House of Blues serves their cornbread in a small cast iron skillet.

[koland]

Originally Posted by GtrsRGr8

That information about cooking cornbread on a hoe is fascinating--I had never heard about it before. I hope that the workers out in the field washed the hoe up at least a little bit before the cooking began. It would be clean (bacteria free) dirt by the time that they got through, but the grit would be extremely hard on the teeth (some ancient people and more recent, but technologically-backward, people often had bad, worn-down teeth from eating foods made from wheat and corn because of the stone tools/implements that were used for grinding those grains). But, then, where would they have gotten the water (not even considering clean water) to wash it at all, not even thinking about it being washed like it needed to be washed? Being Merciful, I won't go any further with that line of thought. ha.

Johnnycakes sounds a little bit more familiar, but still not very. I'm racking my brain trying to remember if my (Knoxville-area) grandmother ever cooked cornbread that way, and I'm just not remembering that she did. Seems like she always used a skillet, which my Mom, following her example, almost always used, too. Mom is almost 80 years old, but she still has a sharp mind, so I'm going to talk to her and she what she remembers.

The areas of my sojourning in the deep South in which I remember seeing flat, pancake-like cornbread the most (it was almost, if not completely, ubiquitous in these places, in fact) were northeast Mississippi and east central Alabama. If you ordered "cornbread" in a restaurant there, you were going to get pancake-style. Right after I moved to the first one of those two places, and I saw pieces of pancake-style cornbread for the first time or two, I thought that they were pancakes--I had never, or extremely rarely at least, seen cornbread like that!

A quick, tangential thing about cornbread in a restaurant. The tendency to go pancake-style in them probably had a lot to do with practicality, too. The skillet-cooked cornbread, with its pie-like pieces and often crumbly sides, did not lend itself well to being served aesthetically. Thoughts?

A good (I didn't say "great." ha.) compromise in the skillet vs griddle style situation is one that I see some around here where I live now (north central Florida). It is sheet-cake/brownie-style, where the cornbread mix is poured into a rectangular cake pan, cooked, and then sliced into square-ish pieces before serving.

Common around here, too, is preparing cornbread muffin-style. Maybe it's common, too, in central Tennessee, because the central/north-central-Tennessee-based (Lebanon, Tennessee) chain Cracker Barrel serves it muffin style. However, south of there about 60-70 was a well-known restaurant which served it skillet-style.

Well, washing would be good, I agree. But, no bacteria would survive the fire (which is another reason you don't have to worry about cleaning cast iron all that much, although I do prefer clean for mine) and some cultures eat clay or dirt for essential nutrients not otherwise present in their diets. But, yes, my grandmother used a skillet. The name and original recipes date to slave times and plantations (much like matzoh dates back a bit ... and probably wasn't made of wheat, at the time, since wheat was a scarcer grain than barley, which was more commonly used for bread in that region at the time). I have my grandmother's skillets - all are smooth and work so much better than what you can get today, as places like Lodge don't both to do the grinding smooth steps these days, knowing that most people don't know they should and won't use the skillets in many cases. I use mine, but those smooth ones work better for many recipes.

Northern recipes for both will use sugar, of course, while some also add white flour. Both would have been too expensive for daily (or any use) for farm based workers and many farm owners of the south, as well as blue collar city dwellers, back before continued industrialization made both very cheap commodities. Corn, of course, was close to free, since it was grown practically everywhere and by everyone.

If you've never had a Full House, ask your grandmother about them. A traditional Knoxville dish (and apparently unique to here), which most likely came to the region at the end of the rescue of Texas.

I've had cornbread served traditionally (baked in skillet), as cornpone (smaller, sticks of cornbread, using special pan and also baked in the oven), and as johnny cakes. The latter are better for places that are making large quantities, as you can use a flat grill top or a few skillets on stove, rather than having to cook longer in the oven (the thicker the cornbread, the longer it takes). You make the batter and scoop out to cook as needed, so everyone gets a nice hot cake. For cooking at home, though, making it all at once is definitely preferable for the cook. You can control crumbling, to some extent, by the use of eggs, type of milk and fineness of the cornmeal. And you don't have to use cast iron - I know people that use glass casserole dishes for their cornbread (and one local restaurant does the square pan style, but they use a sweet, northern recipe; they do gluten free once a week, so no wheat, but it is just so sweet - even the jalepeno & cheese version they do).

Muffins are a pretty decent compromise between making them ahead and not having to cut and serve. I believe the CB recipe uses wheat, though.

[GtrsRGr8]

Originally Posted by murg

As I remember, House of Blues serves their cornbread in a small cast iron skillet.

I've never been to House of Blues, but I've been to other restaurants (the names and locations have slipped my mind at the moment) which did that. Yeah, that's another variation, and much more aesthetically pleasing, IMHO, than slices of cornbread that has been made in a big skillet.

Historically speaking, I doubt that many women (I say "women" because by far the great majority of cooks in the homes were women, I'm not saying that to be sexist) in the past ever served cornbread that way. Main reason being that cornbread was the poor man's food (corn being much more abundant, thus much cheaper, and wheat being much less so, therefore much more expensive) And by far the most common type of person, in the antebellum South but especially for many decades postbellum, was the poor person.

Iron skillets were hard to afford, and most families did well to have one. If a family was well off enough that they would be able to afford several small skillets, the cook didn't serve cornbread, she served some other kind of bread (wheat) that was "better" (I, myself, prefer (real) cornbread and would probably take cornbread over wheat bread 9 times out of 10, if offered a choice).

[GtrsRGr8]

Originally Posted by koland

. . . .
Northern recipes for both will use sugar, of course, while some also add white flour.
. . . .

I'm about as Deep South, as a person can get, here where I live. But it's hard to find a restaurant around here which serves a cornbread that doesn't have sugar in it. I lament that. Cracker Barrel may come the closest. I am hard-pressed to detect any sugar in their corn muffins.

About the best cornbread that a person can eat around here is what he or she prepares his or her own self. If a person follows the recipe for "Southern Style," or something similar to that, cornbread, on the back or side of the corn meal mix bag, he or she will have a cornbread that beats anything sold at a restaurant around here, with the possible exception of Cracker Barrel's. And sugar is not one of the ingredients.

It's strange how people change over time. When I was a child, I loved the sweet Jiffy Mix cornbread; I hated the authentic Southern cornbread that my Mother fixed for the family. Now it's pretty much the opposite. Not all of my food likes and dislikes have changed, however--I still hate liver. ha.

[KyBunnies]

koland I have my grandmother's skillets also. She had them from the smallest all the way up to the large dutch oven. She kept them in a special cabinet. They always seemed so oily growing up. Now they may be oily but they are used more than other pot/pan I own. Even the flat biscuit skillets are used. I would be lost without my iron skillets.

But we also have 4 cast iron kettles. These were once used to make lard. Now they just look pretty with all the flowers.

[GA Russell]

Speaking of cast iron skillets, I recall that there were two major brands in the US fifteen years ago.

One was Lodge. What was the other one? I can't find it, and I wonder if they have gone out of business.

[GtrsRGr8]

Originally Posted by KyBunnies

koland I have my grandmother's skillets also. She had them from the smallest all the way up to the large dutch oven. She kept them in a special cabinet. They always seemed so oily growing up. Now they may be oily but they are used more than other pot/pan I own. Even the flat biscuit skillets are used. I would be lost without my iron skillets.

But we also have 4 cast iron kettles. These were once used to make lard. Now they just look pretty with all the flowers.

Wow, that's a great inheritance. A real treasure. Not just because of their practical value, but because they are things that were such a big part of your grandmother's life. I have a few things that belonged to my Alabama grandfather--things that he used in his "shop" (personal workshop). I would never part with any of them, because of their sentimental value to me.

I'm not advocating this, but I've heard that some of those iron items are also good for clobbering your husband over the head with, when he gets out of line. hahahaha. Along with your basic rolling pin. ha.

[GtrsRGr8]

Not a particularly large cookbook, and doesn't have all that many recipes (compared to a lot that we see posted), but it's a bargain and highly rated. And the photographs are delicious!

One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two. By Carla Synder. Rated 4 1/2 stars, from 96 reviews at the present moment. Print list price $24.95; digital list price $19.99; Kindle price now $1.99. Chronicle Books, LLC, pubisher. 208 pages. http://www.amazon.com/s/ref=nb_sb_no...ls%20for%20Two.

Book Description
One pan + fresh ingredients = dinner for two! With an emphasis on reducing prep time and the usual sinkful of dishes, cooking instructor Carla Snyder serves up the ideal couple's guide to simple, complete, and truly delicious meals—imagine Balsamic Braised Chicken Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that can be made in one skillet, in less than 60 minutes. With recipes for home-cooked pasta, grains, sandwiches, beef, pork, chicken, and seafood, plus wine or beer pairings for each dish, One Pan, Two Plates will nourish couples, from newlyweds to empty nesters, every night of the week.

[GtrsRGr8]

I know that some of you peeps like Rodale's gardening and cookbooks. Well, here is another installment in their venerable series. Along with the name "Rodale," its high ratings bespeak its quality.

So why am I putting a gardening book in the "cookbooks" thread? Well, gardening/farming provides much of the food that we eat. We like to cook much of our food before we eat it. So, posts about gardening should be put in the "cookbooks" thread. Follow the logic? ha.

Rodale's Basic Organic Gardening: A Beginner's Guide to Starting a Healthy Garden. By Deborah L. Martin. Rated 4 1/2 stars, from 16 reviews at the present moment. Print list price $19.99; digital list price $19.99; Kindle price now $2.99. Rodale (of course), publisher. 336 pages. http://www.amazon.com/Rodales-Basic-...Healthy+Garden.

Book Description
When the inspiration hits to start an organic garden, many novices could benefit from a guidebook that speaks directly to their enthusiasm, their goals, and, of course, their need for solid information that speaks a newbie's language—from the most trusted source for organic gardening methods.

In Rodale's Basic Organic Gardening, general garden-building skills (from "Do I need to dig?" to "Where do I dig?") and specific techniques (from "How do I plant a seed?" to "How much should I water?") are presented in growing-season order—from garden planning and planting to growing and harvesting. Many other need-to-know topics like soil, compost, seeds, pest control, and weeds are explained in simple language to ensure success, even on a small scale, on the first try. More than 100 common garden terms are defined, and Smart Starts sidebars offer doable projects to build confidence and enthusiasm for expanding a garden when a gardener is ready. A flower, vegetable, and herb finder highlights easy care plants with good track records. Plus, there are no-dig garden methods, simple garden layouts, and tips and hints inspired by the most popular pageviews on OrganicGardening.com.

With a "no question is unwelcome" approach, a troubleshooting section lessens frustrations and encourages experimentation. Rodale's Basic Organic Gardening is everything a beginning gardener (or one who's new to gardening organically) needs to get growing and keep a garden going strong all season.

[murg]

Originally Posted by GA Russell

Speaking of cast iron skillets, I recall that there were two major brands in the US fifteen years ago.

One was Lodge. What was the other one? I can't find it, and I wonder if they have gone out of business.

Lodge is still around, and going strong. It's even being sold down here in Australia (first showed up about a year ago, and is hideously expensive, as is all cast iron here).

I remember maxing out my baggage allowance once back to Australia, with Lodge cast iron being a major part of that.

[KyBunnies]

GtrsRGr8 my grandmother (father's mom) still had my dad's toys and everything. Even a pack of used Crayola crayons from the 1950.

When cleaning out some buildings we found an old still.

[Difflugia]

Originally Posted by KyBunnies

When cleaning out some buildings we found an old still.

Did you try it out?

[KyBunnies]

Originally Posted by Difflugia

Did you try it out?

lol no my father added it to the stuff we sold. Some antique dealer purchased the still

[koland]

Originally Posted by GtrsRGr8

I've never been to House of Blues, but I've been to other restaurants (the names and locations have slipped my mind at the moment) which did that. Yeah, that's another variation, and much more aesthetically pleasing, IMHO, than slices of cornbread that has been made in a big skillet.

Historically speaking, I doubt that many women (I say "women" because by far the great majority of cooks in the homes were women, I'm not saying that to be sexist) in the past ever served cornbread that way. Main reason being that cornbread was the poor man's food (corn being much more abundant, thus much cheaper, and wheat being much less so, therefore much more expensive) And by far the most common type of person, in the antebellum South but especially for many decades postbellum, was the poor person.

Iron skillets were hard to afford, and most families did well to have one. If a family was well off enough that they would be able to afford several small skillets, the cook didn't serve cornbread, she served some other kind of bread (wheat) that was "better" (I, myself, prefer (real) cornbread and would probably take cornbread over wheat bread 9 times out of 10, if offered a choice).

Actually, iron skillets (in the context of cornbread and thus US historic cooking) were pretty common. A newly married couple would often get ONE for a wedding gift (perhaps purchased by several going together or handed down) and that skillet would last the entire marriage and be handed down to others in turn. A household might only have the one, if very poor, but it would be used for all cooking and baking. Even before indoor ovens (or cookstoves) were common, that same skillet was used on an open fire (and you can cook cornbread there, as well).

Hoecakes were, though, traditionally cooked by those working in a field (thus, without access to the skillet, because you didn't want to lug that around while hoeing crops). And often cooked with nothing other than cornmeal, a pinch of salt and water, due to the location. Of course, that also put this version of cornbread into the domain of men and women (while the skillet was, as you said, mostly the domain of the female).

As income rose or in communal groups, then iron pots of larger size were often added (although seldom those huge, fireplace hung monsters used by castle kitchens of UK/EU based historical novels).

Another issue with moving to wheat bread is the addition of the need to let the dough rise, a more costly ingredient (yeast), and use of an oven required.

As for brands - Lodge is still out there and you can visit their store in Sevierville. Atlanta Stove Works was around until the 90's, I believe. When you start getting into enameled pans, Le Creuset is probably the best known here.

p.s. Liver isn't good for you, it turns out (according to recent health reporting), so those of us that refused to eat it were ahead of the crowd!