Advent Talk
Specialty Forums Category => Healthy Choices => Topic started by: bonnie on May 12, 2008, 07:51:51 AM
-
This is one of those things you really need to try before going yuck. A staple for us at home when times were tough. Sometimes 7 days a week. My brothers and I swore never to touch the stuff again when we grew up. Now, we really like it, altho my SIL's were more than a little reluctant in the beginning. Had never known anyone else that had this till we stopped at a restaurant in Ohio on vacation. Was so surprised to find it on the menu.
Prepare corn meal as you would for cooked cereal,such as oatmeal.
Pour in loaf pan and let set overnight. Coat pan with olive oil and fry till crisp and golden brown.
Serve with butter or butter substitute and maple syrup.
-
:thumbsup: All my family on my mom's side used to fry leftover cornmeal mush... usually with butter and salt, but sometimes they'd use syrup. mmmmm...
-
:thumbsup: All my family on my mom's side used to fry leftover cornmeal mush... usually with butter and salt, but sometimes they'd use syrup. mmmmm...
I thought this was a poverty thing. Never ran into any other family that had to "suffer the indignity of fried corn meal mush" as we thought of it anyway.
Was really surprised to find it offered in a restaurant
-
My grandmother used to call fried cornmeal Bubble and Squeak. They do so in England and, I believe, in Australia.
If you add some onion and garlic powders, it makes this even more savory.
-
My grandmother used to call fried cornmeal Bubble and Squeak. They do so in England and, I believe, in Australia.
If you add some onion and garlic powders, it makes this even more savory.
I am always surprised when others have had this. Thought it was kind of a poverty dish
-
Another version of bubble and squeak is to fry up all the left over vegetables and any other things from the previous few days- it was a regular Friday event when I was gowing up and the addition of tomato sauce/ketchup and served over some sliced cheese.....Yum.
I guess these restaurants are cashing in on the nostalgia factor, as well as a tasty dish.
These posts of yours certainly bring back the memories, Bonnie.
-
Another version of bubble and squeak is to fry up all the left over vegetables and any other things from the previous few days- it was a regular Friday event when I was gowing up and the addition of tomato sauce/ketchup and served over some sliced cheese.....Yum.
I guess these restaurants are cashing in on the nostalgia factor, as well as a tasty dish.
These posts of yours certainly bring back the memories, Bonnie.
I am going to have to tell my brothers about "bubble and Squeak" . We were absolutely convinced that no one else had to eat this. Will have to try your version
-
Another version of bubble and squeak is to fry up all the left over vegetables and any other things from the previous few days- it was a regular Friday event when I was gowing up and the addition of tomato sauce/ketchup and served over some sliced cheese.....Yum.
I guess these restaurants are cashing in on the nostalgia factor, as well as a tasty dish.
These posts of yours certainly bring back the memories, Bonnie.
Without the corn meal slices it sounds like my dad's hobo meal. My dad was a real life hobo, riding the rails when he was a foolish young man. Ran away from home at 15 and made his way among the hobo camps.
We loved anything that had hobo in front of it. My dad was an excellant cook and had many creative ways to stretch a meal
-
I have made sliced fried cornmeal slices for Sabbath lunch. Instead of salt I put in veggie bullion powder, add some canned corn, sauteed onions or sliced green onions and finely shredded carrots while the cooked corn meal is still hot. I then make a slightly spicy Italian style tomato sauce with large chunks of yellow and red bell peppers and onions. On Sabbath just fry the cornmeal slices, heat up the tomato/veggie sauce. In the winter I serve broccoli as a side dish, in the summer zucchini. Serve with a tossed salad with garlic bread and you gave a tasty Sabbath meal.
-
This is so weird. Thought somehow my family was the only one. I have never run into anyone that had ever tried it
-
My grandmother used to call fried cornmeal Bubble and Squeak. They do so in England and, I believe, in Australia.
If you add some onion and garlic powders, it makes this even more savory.
I've never had cornmeal and didn't know it was what you called Bubble and Squeak. I've always thought of Bubble and Squeak as leftover vegies fried together and had for breakfast. My Dad used to refer to it as YMCA (Yesterdays Meal Cooked Again)...
Womzie (from Australia)
-
No matter where I lived I had always heard fried cornmeal was a southern dish. While living in the south, I poured maple syrup over it after frying in butter or margarine. Never heard of it served any other way. I would have served it more often. I like the idea of adding veges to it. Sounds like it would make a great lunch or supper meal.
-
Another version of bubble and squeak is to fry up all the left over vegetables and any other things from the previous few days- it was a regular Friday event when I was gowing up and the addition of tomato sauce/ketchup and served over some sliced cheese.....Yum.
I guess these restaurants are cashing in on the nostalgia factor, as well as a tasty dish.
These posts of yours certainly bring back the memories, Bonnie.
Yes. It sure brings back lots of memories. I remember my dear old Dad making bubble and squeak for us kids at times. Sometimes, he served it with a little rabbit that he'd caught. :oops: :rabbit:
The Managers used to make bubble and squeak for us when we first moved to these Units, but seems that now the left over veggies are made into something called 'Frittata'. Still nice, but I loved the earllier version.
-
Another way my husband likes fried corn meal, for breakfast or a light supper, is with vanilla pudding poured over it and sliced peaches on top. It is not as sweet as maple syrup, more fruity, but like dessert for supper.
-
My grandmother used to call fried cornmeal Bubble and Squeak. They do so in England and, I believe, in Australia.
If you add some onion and garlic powders, it makes this even more savory.
I've never had cornmeal and didn't know it was what you called Bubble and Squeak. I've always thought of Bubble and Squeak as leftover vegies fried together and had for breakfast. My Dad used to refer to it as YMCA (Yesterdays Meal Cooked Again)...
Womzie (from Australia)
Womazie, sounds like your Dad has some great ideas, just my dear ole Dad used too. Never thought of it as YMCA, but what a terrific acronym.
It's also great served for brekkie with an egg. That's how my husband likes it (plus the usual tomato sauce for him).
-
Another great fried cornmeal dish.
- Cornmeal cooked thick and chilled for a day
- Slice it into pieces about the size of a slice of bread but double thick
- Deep fry them and let them cool
- Slice them open like a pocket
- Stuff them with
- A slice of farmer's cheese
- A slice of tomato
- Sliced onion
- Fresh salsa
-
Something that has me going hmmmm is that some foods that are considered poor man's food is occassionally more healthy than some of the more popular foods such as the comparison between corn meal and the ever popular white bread. From what I understand from reading in some health food articles is that corn meal is supposed to be better choice (better cleansing in colon) over white bread or even the cheap so called "whole wheat" bread sold in most chain supermarkets.
-
Something that has me going hmmmm is that some foods that are considered poor man's food is occassionally more healthy than some of the more popular foods such as the comparison between corn meal and the ever popular white bread. From what I understand from reading in some health food articles is that corn meal is supposed to be better choice (better cleansing in colon) over white bread or even the cheap so called "whole wheat" bread sold in most chain supermarkets.
I can't believe that there are so many that know about fried corn meal. My brothers and I thought we were the only ones. Wes wore when we grew up we would never touch the stuff and now we all still eat it.
-
Another great fried cornmeal dish.
- Cornmeal cooked thick and chilled for a day
- Slice it into pieces about the size of a slice of bread but double thick
- Deep fry them and let them cool
- Slice them open like a pocket
- Stuff them with
- A slice of farmer's cheese
- A slice of tomato
- Sliced onion
- Fresh salsa
Another favorite of ours is individual cornmeal pizzas. It is great for Sabbath lunch with a big tossed salad.It starts out the same as above, but is baked in the oven.
- Cornmeal cooked thick and chilled for a day
- Slice it into pieces about the size of a slice of bread but double thick
- Put the slices on a well oiled baking sheet
- Top the cornmeal slices just the same as you would your favorite pizza (tomato sauce, vegie burger, olives, veggie cheese, onions or anything else you like)
- Bake in a very hot preheated oven
- Unlike pizza this is eaten with a fork and knife
This is also great for any friends that can not eat gluten. And like guide4him said it is healthier than a white pizza crust and tasty.
Another favorite is just to pan fry the left over cormeal slices and top them with some refried beans, salsa, avocado slices, chopped green onions and diced olives. It is something like nachos with cornmeal instead of the chips.
-
LOL, this takes me back a few years.
Yes, I remember eating that during my childhood years.
Sometimes, different spices were used to try to change the taste.
W.I.L.T
-
Ummmm yummy. I love fried corn meal and fried grits with a little butter and a little syrup. After having read all that others have said, I want some now.
-
Ummmm yummy. I love fried corn meal and fried grits with a little butter and a little syrup. After having read all that others have said, I want some now.
I am definetly making it this week. Bought the maple syrup and then forgot the cornmeal. My husband has gotten to like it if he doesn't see it before I fry it. Can't quite get used to frying what he consideres cereal