Planting Tomatoes, Smokehouse, Pork Chops & Waldorf Salad and the Bee Box (Episode #307)
We start in the garden where Tim and Nicki share a new fun way to plant tomatoes (to keep them watered and support them as they grow). We have the next step in How-To Build a Smokehouse and then it's off to the patio for dinner: Waldorf Salad, Grilled Pork Chops with a Sweet Tangy Glaze and Grilled Pineapple. We visit with Allen to add a super to our bee box (almost time for honey!) and finish the night feeding the Alpacas.
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How to Cook in a Dutch Oven |Top Tips for Outdoor Cooking
Camping season is coming and it's the perfect time for outdoor cooking. I'm sharing some easy tips to get you cooking in a Dutch oven and enjoying cast iron.
#dutchoventips #dutchoven #dutchovencooking
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Cornbread Magic_ A Country Boy's Secret
Cornbread Magic_ A Country Boy's Secret
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes.Modern versions of cornbread are usually leavened by baking powder.
History
Cornbread, prepared as a muffin
Native people in the Americas began using corn (maize) and ground corn as food thousands of years before Europeans arrived in the New World. First domesticated in Mexico around six thousand years ago, corn was introduced to what is now the United States between three thousand and one thousand years ago. Native cooks developed a number of recipes based on corn, including cornbread, that were later adopted by European settlers and enslaved African people—especially those who lived in Southern colonies. Aside from eating corn on the cob, Native people also mixed corn kernels with lye to produce hominy through an ancient process called nixtamalization. Both hominy and unprocessed corn were then ground up to varying degrees to make dishes like sofkee (a corn-based soup or drink) and grits or to make cornflour. Frequently, cornflour was, and continues to be, used to make various cornbreads, like corn or ash pone, tamales, arepas, and tortillas. In contrast, cornmeal tends to be coarser than cornflour and is produced by grinding dry, raw corn grains. Besides cornbread, Native people also used cornmeal and hominy to make grits and alcoholic beverages, such as the Andean chicha.
Although Native people in the Americas first cultivated corn, it was introduced in West Africa by European traders shortly after contact through the Atlantic slave trade, and quickly became a major staple in African cooking.Cornbread dishes like kush, for example, in Senegambia and the Sahel represent the transference of cuisine and culture that occurred across the Atlantic Ocean. Cornbread has become a cornerstone of cuisine within the southeastern United States as well as being featured on the plates of African Americans, European Americans, and Native people alike.
In its earliest developments in the American colonies, cornbread was a simple combination of ground cornmeal and water that was then stirred together and baked over an open fire or in a hearth.At this point in its history, cornbread's role in Southern cuisine emerged out of necessity. Although white farmers in the Northeast and Midwest could grow wheat and rye, the heat and humidity of the South made European wheat wither and turn rancid.
In the 1800s, the addition of other ingredients, such as buttermilk, eggs, baking soda, baking powder, and pig products (rendered bacon and ham hog fat), greatly changed the texture and flavor of earlier iterations of cornbread, making it much more similar to the version that is eaten today. Although those ingredients were introduced in the 1800s to improve the texture and taste of cornbread, there are two other common ingredients that were excluded from most recipes until the 1900s: sugar and wheat flour. As traditional stone mills were replaced with more-efficient steel roller mills in the 20th century, the quality of cornmeal was degraded. The heat from the steel rollers detracted from the corn kernel's natural sweetness and flavor and reduced the particle size of the cornmeal produced. As a result, newer cornbread recipes adapted, adding sugar and wheat flour to compensate for the reduced sweetness and structural integrity of the cornmeal. In addition, the introduction of steel roller mills ushered in a new look to cornmeal; the new cornmeal tended to be yellow, whereas the old-fashioned stone ground cornmeal in the coastal South had been traditionally white. Following the proliferation of the more finely-ground yellow cornmeal, debates arose surrounding sweet vs. savory cornbread and white vs. yellow cornmeal—debates which still occur among cornbread eaters and cookers today. The importance of these differences for some cooks and eaters cannot be overstated; in 1950, for example, Francine J. Parr of Houma, Louisiana, posted a desperate headline in the Times-Picayune, Who's Got Coarse Grits?, further explaining, The only grits we can get is very fine and no better than mush. In short, I'm advertising for some grocer or other individual selling coarse grits to drop me a line.Like Parr, some Southerners still prefer the traditional white cornmeal.
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How to Convert Recipes for Dutch Oven Cooking
How to Convert Recipes for Dutch Oven Cooking
Are you wondering how you convert a recipe for the conventional oven to a Dutch oven for outdoor cooking? We’ve got some tips for you to bake and cook any dish you want in a Dutch oven. With just a little practice and figuring out the basics, you’ll be easily able to bake anything outside that you can in a conventional oven.
Remember to just have fun and get the fire hot!
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron