We have been blessed with many outstanding contributions around here from several readers. Especially “Looking Outside of the Box” (LOOB), He’s not only demonstrated cooking sharpness, but in past shop episodes, has generated some first-class cardboard furniture including a college frat-house bound bar set up.
It would be a hard choice to narrow down to one reader to do a cooking show on TV with (having no studio-kitchen or television gear to speak of) but one thing is for sure: We would be “going large” given time and a good source of raw materials.
A few weeks back, I mentioned eating cornflakes (a lot!) in order to never-miss a child support payment (late 1980’s was it?). Well from here?
LOOB Takes Over
““which included eating cornflakes…”
“Oh well since I shared how to make Rice Puffs… (AKA rice crispies LOL)
I might as well share home made corn flakes and how to make them.. I will eventually share the Wheaties recipe to…..
1 1/2 cups yellow cornmeal, divided ( or a mix of cornmeal and corn flour…the cornmeal gives it that crunchy texture but corn flour gives a more durable flake)
1 tablespoon granulated white sugar ( now depending on how you like your corn flakes you can boost up the sugar content.. this is for a small batch just multiply to how much you want to make..)
1 Tablespoon of honey
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cups water
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
Whisk together 1 cup cornmeal, sugar, honey and salt. Add vanilla extract and water, a little at a time, stirring until batter is smooth and thin as pancake batter. If it’s too dry, add additional water.
Pour batter onto prepared pan and spread out evenly. (It won’t reach the edges, but that’s OK. You want a nice thin layer, about 1/4 – 1/3? thick.) Or thinner.. for crunchier..
Secret stuff: ( now as a side note.. I have blended up freeze dried fruit.. and added them to the mix to give a little different flavor…)
Combine remaining cornmeal (or corn flour) with 1 teaspoon of water and mix until the mixture resembles course breadcrumbs (add an additional teaspoon or 2 of water if too dry).
Sprinkle the top of the batter in the pan with the cornmeal crumbs (this will help give it a little extra crunchy texture).
Bake on the center rack for 10-15 minutes, keeping a close eye on it, until the dough has dried out and cracked. (You’re looking for a cracked arid-desert landscape look to it).
Remove from oven and lower heat to 250. Let pan cool, then use your hands to tear and crack the dough into small flakes. Return to oven and let bake on the center rack for about 45 minutes or until pieces are toasted, crisp, and golden.
Let cool completely before serving with milk or as you would any cereal. Store leftovers in an air-tight container in a cool dry place.
If you like sugar frosted flakes.. then you make a simple sugar water glaze spray it on the corn flakes before the final drying…”
Yum – what a recipe, huh?
Now About Salt as a Tenderizer
I mentioned (several times, I think) about soaking chicken for at least several hours in strongly salted water to tenderize.
LOOB has some advice there, as well:
The theory is heavy salt water draws moisture into the meat.”
Now, here’s how he “works it” in a recipe:
For Sunday Dinner Country-Fried Chicken
“We will soak chicken in heavy salt water for two hours.
Then soak it overnight in buttermilk.
2 cups all-purpose flour
1 package Seven Seas Italian seasoning
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
3 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white
Put all the dry ingredients in a blender and blend for twenty seconds.
Heat the oil to 350 degrees take each piece of chicken out of buttermilk shake in bag or put the dried ingredients in a bowl coated with dried flour mix. Dip in egg and coat with flour mix place floured chicken in deep fat fryer until done.
2 large eggs maybe more depending on how much chicken (scrambled )for dipping the chicken in.
Soybean oil for frying ( or vegetable oil . I prefer soybean oil)”
Now, before we get into his next one: George’s Danish side of the never-cholesterol-deprived family used whipping cream, lol. And since we were “efficient” all we used was crushed store bought cornflakes (mashed nearly to a powder with a rolling pin). Then in the cornflake (fine) crumbs, dose heavily with either Johnny’s Dock seasoning salt, or if on the culinary-deprived coast, Lawry’s Seasoning Salt is a good substitute. Amerzoid has ’em both.
And for Dessert?
Sure a little early, but, here’s one more!
“BAD BOYS – Jalapeno peppers”
Chicken chopped small thin slices
Cream cheese or cheese of your choosing.
Cut the end off of your jalapeno peppers. Clean all the seeds out.
Take a small thin slice of chicken salt and pepper it a small piece of onion cheese fill the jalapeno pepper place the cut off end back on the pepper then wrap with bacon attaching it with a toothpick.
Now you can bake it or grill it..
I prefer grilling.
They are done when the bacon is finished.
You can use game birds instead of chicken.”
Call for Recipes!
Rock Cornish Hens recipes wanted!
Next weekend Mr. X and I will be presenting a Potato Salad Seminar.
Don’t let LOOB get all the credit – send in your own recipes (with pictures you own the copyright to – like you took ’em yourself is good). Send them to George@Ure.net.
This week, we are expecting the Major to call us wanting a check for sending down a ton of Chinese Egg Noodles. The Red Rose Brand noodles that used to be on eBay are a fortune, so the Major set up an account and will be shipping us a load via UPS.
Because he’s local, we’re getting the 75% noodle version. The “supermarket” versions are 25% egg. The roll of the noodles was to provide an ancient (and yummy!) way to carry protein around.
My favorite prep is:
Boil 12-16 ounces of dry noodles in 8-10 quarts of rolling-boil water.
Drain and quickly return to pan.
Pour over ’em about 1/2 a stick of melted butter.
Next dump in 1/2 to one can of Campbells chicken broth (which has been kinda scarce here lately.
On top of this, two or three tablespoons of a good oyster-flavored sauce. Not the cheap stuff.
Low sodium Kikkoman to taste.
Toss aggressively for a minute, or so. If you have your noodle timing right, there will be a kind of eggy-oyster-butter-soy sauce gravy on the noodles when “right” and they will be firm, but not al dente.
For breakfast, save the milk for dessert. But lunch (if not using power tools later) a flask of hot sake with it is brilliant.
Keep your cardiologist on speed-dial.
When we you wake up, (carbie loading will do that!)
Write when you get rich,