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Three questions:
Posted on 3/19/19 at 12:44 pm
Posted on 3/19/19 at 12:44 pm
1) Best cornmeal to buy.
2) Many moons ago Chili Pepper magazine did an article on a joint in LA on a bayou somewhere that iirc had to be gotten to by boat. Ivan took out my stash of articles I had torn out and saved. Anybody know the name and place?
3) The Time Picayune used to do a food supplement publication every year that had contests, etc. Did they ever digitalize those or did Katrina wipe those out from history?
2) Many moons ago Chili Pepper magazine did an article on a joint in LA on a bayou somewhere that iirc had to be gotten to by boat. Ivan took out my stash of articles I had torn out and saved. Anybody know the name and place?
3) The Time Picayune used to do a food supplement publication every year that had contests, etc. Did they ever digitalize those or did Katrina wipe those out from history?
This post was edited on 3/19/19 at 12:45 pm
3
Posted on 3/19/19 at 1:33 pm to caddysdad
1. Subjective to personal preference.
2. Call the magazine to find out-----if still in publication.
3. Call Times-Picayune for that answer as they should know better than anyone else----and they are still in publication---barely.
2. Call the magazine to find out-----if still in publication.
3. Call Times-Picayune for that answer as they should know better than anyone else----and they are still in publication---barely.
Posted on 3/19/19 at 1:59 pm to caddysdad
1. I use aunt Jemima yellow cornmeal for all my cornbread related concoctions.
I like it.
2. 42
3. 3.50
I like it.
2. 42
3. 3.50
This post was edited on 3/19/19 at 2:00 pm
Posted on 3/19/19 at 2:04 pm to caddysdad
re: cornmeal, I like a stone ground meal from a small producer. McEwen's from AL is one: LINK
Lots of chefs use Anson Mills, as it is a larger co that actively markets to food service professionals.
I've used Alabama King/Dixie Lily, which are white cornmeals widely distributed in southern US supermarket, with uniformly good results. (I use the stuff weekly in several products I make.)
Lots of chefs use Anson Mills, as it is a larger co that actively markets to food service professionals.
I've used Alabama King/Dixie Lily, which are white cornmeals widely distributed in southern US supermarket, with uniformly good results. (I use the stuff weekly in several products I make.)
Posted on 3/19/19 at 2:21 pm to hungryone
Probably the most famous recipe to come out of that Times Picayune insert is a recipe called Theresa's Hot Tamales. She was grand prize runner-up in the contest in 1975.
I'll bet that if you do a web search for Theresa's Hot Tamales it will come up quickly.
ETA: TP Article
Here's a couple of recipes from Aurora Catering that won: Aurora Catering
I'll bet that if you do a web search for Theresa's Hot Tamales it will come up quickly.
ETA: TP Article
Here's a couple of recipes from Aurora Catering that won: Aurora Catering
This post was edited on 3/19/19 at 2:37 pm
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