It's gets so much better on day 2 and 3 as it chills and marinates. I take it to the race track every year with about 80 friends and everyone wants a cup or plate. It's a perfect summer salad. I made about 2-3 pounds worth. :-)
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It's rainy out, so I feel like chili and cornbread today.
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Last nights late night snack.

1 cup brown rice with 2-1/4 cups smoked rib stock, chopped onion, poblano pepper, 1/2 ghost pepper, cilantro, and seasonings baked for 1 hour in fry pan then added seasoned, thin sliced, sautéed chuck eye steak and baked for addl 5 minutes.

I was piss burning hot but had great flavor!
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Yet again no pics hmmmmm
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:-)
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I bet you slept good with them peppers in your tummy.

coobarre may not be windy, but I say he bears watchin'.

Dinny
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I got a new phone yesterday and will start posting pics. I thought the old phone was going to work with a new cable, when it was replaced under warranty, it still didn't work so they replaced the phone.

Here is the dirty pan showing bits of rice, poblanos and onions.
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It's brought a tear to my eyes when taking the first piss of the day.
Chocolate Ghost's do that to you.


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:-)
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If you like your cornbread a little sweet and moist, this is nails.

http://www.seriouseats.com/recipes/2...ad-recipe.html
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I like the basic recipe but I melt bacon fat and or lard in cast iron skillet and then poor off the excess into the batter.

So forget the butter and the canola oil.

When it get dried out poor warm milk over it and eat for breakfast, kinda like coush coush just different.


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That's a Southern method. Not for this recipe. It's not meant to be a savory cornbread. The bacon fat would be out of place here.
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You put flour in it, therefore, that makes it northern. Bacon fat rules!!!!!
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1 c. flour
1 c. yellow cornmeal
2/3 c. sugar
1 tsp. salt
2 tsp. baking powder
2 eggs
1 cup milk
1/3 c. plus 2 tsp. vegetable oil
1 tsp. vanilla

Preparation:
In a small bowl, soak 1 c. cornmeal in 1 c. milk for 15 minutes without stirring. Preheat oven to 400 degrees. Spray a 9 to 12 inch round pan (I use cast iron for even heating). In large bowl, combine flour, sugar, salt and baking powder with whisk. Stir in eggs, cornmeal and milk mixture, vegetable oil, and vanilla. Batter will be slightly lumpy, that’s okay. Pour into prepared pan and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of cornbread comes out clean. :-)
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True on both counts. But bacon fat doesn't belong in everything. And the smokey bacony goodness would be out of place in this cornbread.
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