It's interesting how similar stuffing recipes are. The one that is traditional in my family uses a base of half corn-bread and half biscuits, by weight, no sausage or nuts, but the rest is very similar: eggs, broth, celery, and onions. This year I made the mistake of using powdered sage instead of leaf sage. The taste was fine, but it turned it yucky greenish-brown color. I made that mistake cooking Indian-style rice only it was cinnamon (ground instead of stick).
I love cornbread-based stuffing. I should have made that this time around, but I stuck with my regular stuffing. All I have access to is powdered sage, so I didn't have much choice in the matter, but powdered sage is good when you're making homemade breakfast sausage, which is what I made for my stuffing. I also lightly sprinkled some sage onto the stuffing as a whole, and it worked out okay.
WHAT CORN AND PEANUTS ARE HIDDEN IN THE WARM AND STEAMING PILE? Vapid cultural commentary, pungent reviews, sundry Korea-related musings, fartological/scatological humor, political flatulence, and nondualistic Zen excretions in prose or poetry form.
Got a beef? Write the Hominid at bighominid@gmail.com, and put "HAIRY CHASMS" in the subject line, or your mail will be automatically trashed by Satan, my beautiful but deadly spam filter. Assume your mail will be published (editing at my discretion), unless you specify otherwise. Welcome to my backside.
BLOGROLLING POLICY: I don't do mutual linkage, and I have no problem with asymmetrical linkage: I link to bloggers who don't link back, and that's fine by me. Please DO NOT ask to be linked. Please DO NOT expect linkage just because you've linked to me. Also, if I don't link to you, please do not assume I think your blog sucks.
COMMENTS POLICY: My blog is my house; I'm responsible for keeping my dwelling clean. Commenters are guests, and guests of this blog will be civil, succinct, and relevant. All comments are subject to approval; I reserve the right to publish or not publish—in a pristine or altered form—all comments (and emails intended as comments) that I receive. Act like an asshole on my turf, and I'll make you look like the asshole you are. Be cool, and we won't have a problem. Simple, yes? And before I forget:
NO ANONYMOUS COMMENTS. Take responsibility for what you say. Screen names are OK, but no sock puppetry. Use the same SN consistently.
2 comments:
It's interesting how similar stuffing recipes are. The one that is traditional in my family uses a base of half corn-bread and half biscuits, by weight, no sausage or nuts, but the rest is very similar: eggs, broth, celery, and onions. This year I made the mistake of using powdered sage instead of leaf sage. The taste was fine, but it turned it yucky greenish-brown color. I made that mistake cooking Indian-style rice only it was cinnamon (ground instead of stick).
Hope your thanksgiving was a good one.
Peace,
Bill
I love cornbread-based stuffing. I should have made that this time around, but I stuck with my regular stuffing. All I have access to is powdered sage, so I didn't have much choice in the matter, but powdered sage is good when you're making homemade breakfast sausage, which is what I made for my stuffing. I also lightly sprinkled some sage onto the stuffing as a whole, and it worked out okay.
Post a Comment