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Cooking Lesson Suggestions?

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When I was young some folks cooked "bannock"- sort of a frying pan bread. A lot of fuss I figured. You could cook dumplings in the stew quick and easy. I wonder if there was a corn meal dumpling?
BTW, on the egg thing. Some folks would bury them in a sack of flour to protect from breaking. An egg wouldn't keep for a long period of time but for a week or so I always thought they were okay- no refrigeration. Maybe it depends of the region, such as the far north and cold temperatures.
 
crockett said:
When I was young some folks cooked "bannock"- sort of a frying pan bread. A lot of fuss I figured. You could cook dumplings in the stew quick and easy. I wonder if there was a corn meal dumpling?
BTW, on the egg thing. Some folks would bury them in a sack of flour to protect from breaking. An egg wouldn't keep for a long period of time but for a week or so I always thought they were okay- no refrigeration. Maybe it depends of the region, such as the far north and cold temperatures.
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P1020861.JPG

I have done cornbread dumplings on chili. Basically just drop spoonfuls of your favorite cornbread on top of the hot chili then cover with a preheated iron lid and add coals.
 
We usually have lots of local fresh cod. I can find lots of salt cod recipes but does anyone have a good colonial fresh cod recipe?
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I have a good salt-cod recipe or two, BUT DON'T make the salt-cod at home DIY....had a friend do that in a dehydrator, MAN all the neighborhood cats came over to his home, and he spent a fortune cleaning the smell out of the carpets and drapes and furniture.

LD
 
Why would anyone make salt-cod in the dehydrator?????
The salt is what dehydrates the cod. It is similar to making salted pork or beef - the protein is packed in the salt and then stored at room temperature after salt-curing.
 
Black Hand said:
Why would anyone make salt-cod in the dehydrator?????
The salt is what dehydrates the cod. It is similar to making salted pork or beef - the protein is packed in the salt and then stored at room temperature after salt-curing.
Click to expand...

I recalled the same and had to look up how to salt cod: http://mixedgreensblog.com/2011/03/06/seasons-eatings/protein/salt-of-the-cod/

This is on the "maybe" list even though there are a lot of interesting sounding salt cod recipes. http://revolutionarypie.com/2013/11/11/salt-cod/ http://www.ehow.com/facts_7383829_yankee-codfish-gravy.html

I think that fresh cod should work in this recipe: http://user.xmission.com/~davis918/howto/recipes/chowder/fishchowder.htm
 
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My mother made 'fin and haddie' grewing up, at least thats what she called her salt cod in cream sauce. Later I was told the dish was made with smoked haddock and not cod :idunno:I tried it with fresh cod and could not tell the difference. Many salted meat dishs I've made wre close to fresh meat in flavor, I just held tthe salt while cooking.
 
I (along with friends) attended a benefit "cowboy gathering" (including meal) music event last Sat. Music was so-so. Food was the worst I have experienced in many a day (maybe ever). Cooked up by chuck wagon cowboys (late 1860 dress) on open fires close by their refurbished chuck wagons. If I had cooked like that for my hunting crew they would burned me at the stake.
 
Why would anyone make salt-cod in the dehydrator?????
The salt is what dehydrates the cod. It is similar to making salted pork or beef - the protein is packed in the salt and then stored at room temperature after salt-curing.
Click to expand...

:haha: Because he thought it was the same as beef jerky only with fish, and you salt that and put it in the dehydrator. Why look it up on the internet when you "know" how it was done?? :haha:

Now it did produce dried salt cod....the smell was the problem, not the resulting product. It just sped up the drying process is all.
LD
 

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