I'm from Europe we measure in Milliliter or deciliter.

How many milliliter is 1/4 cup ??

1/2 Cup ?

Markus

Hush puppies are new to me, but this video helped me to get an idea what it is about. She takes bottermilk, cayenne pepper instead of garlic, the rest is pretty much like what you say. Persoanlly, i would take coconut oil, not seed oil. (If heated, coconut oil does not taste or smell of coconut, but is neutral). In the end she says that in the US these are often served to fish. True?


https://www.youtube.com/watch?v=gMkGWt_cBM0

You are very right, Sky. A restaurant chain in the U.S called Long John Silvers served Hush puppies with deep fried Cod fillets and French Fries and also cole slaw. They were awesome. I used to go to a Long John's Silvers around the Tampa Florida area when I was around. I get the feeling many here in Subsim know how to cook. :up:


By the way, Sky. ET2SN is right. I haven't decided yet if you are a trouble maker here or just a party looking for a place to happen. :haha:

Oh, I can cook party food in two ways, depending on whether the guests are desired to come again, or not. Maybe that helps you to make a final decision on me. :D

(Sitting here laughing silently)

Tried to find a Danish version of this Hushpuppy the closest I came where you boil the dough in oil was Our Berliner Pfannkuchen

Markus

Everybody can bring joy into your life. Some when they visit and others when they eventually leave. :yep::haha:

Yeah, what I'm kicking around is a variation of the basic cooking process rather than changing the ingredients. :yep:

I'm thinking of something like a deep fried dumpling but made with corn meal. :)

Real home made hushpuppies, even if fried in lard, tend to be really good but very dry and "abrasive".

And yeah, I started cooking when I was 9 years old and my parents owned a large restaurant in the Poconos of Pa. :yep:

BTW, they are traditionally served with deep fried catfish. :Kaleun_Salivating:

And, Sky and Marcus can derail my threads as they see fit, its all good. :D:Kaleun_Cheers:

Well, son of a ...

https://www.youtube.com/watch?v=KQflh3xr_rk

I'm starting to not like this guy. He's trying to steal my ideas. :Kaleun_Mad:

Oh, with cornbread or puppies, forget the onion powder. Fine chopped green onion tops, or fine chopped Leeks or Ramps (if you can find them). :yeah:

Another cold(er) weather food idea. :yeah:

https://www.youtube.com/watch?v=EpP6VTPZebM


The basic sauce would also work well with a white/veggie lasagna. :Kaleun_Cheers:

drool

We're more advanced in the US. Our measuring cups have Imperial and Metric divisions. :O::yep:

1/4 cup= 75mL = 2 Oz
1/2 cup= 125 mL = 4 Oz

Thank you and we use the metric system here too.

Markus

https://www.youtube.com/watch?v=uknXnHZ1VVQ



:D

Obviously, make sure you sterilize your containers and lids prior to use. A boiling water bath or, even better, a pressure cooker set up as a pressure steamer works best.

OK, he's back on my good side: :D

https://www.youtube.com/watch?v=DxKqeC_6aBk

Notice the secret to red beans and rice, he pulls out about 1/4 to 1/2 cup of beans and mashes them, then back into the pot to thicken the gravy.

If you've never tried Andouille sausage, its very, very heavy. Think Kielbasa only more dense. A little goes a long way. :up: One day I want to try this using a less dense Veal sausage.

If you don't have the time, you can always reach for a box of Zatarain's. :yeah:


https://www.foodservicedirect.com/me...=85&fit=bounds

Zatarain's is basically perfect as it is, easily as good as the RBR you can order at Popeye's Fried Chicken. One box plus half an hour equals Dinner. At most, I'll add some shakes of traditional Tabasco or Frank's Red Hot to the water just prior to cooking. Another variation is to add chicken stock or broth before the beans get fully cooked to make a hearty soup. :yeah:
Don't get hung up on how thick or thin this stuff needs to be, its ALL good.

:Kaleun_Cheers: