Cornbread!!!

[Robin Garr]

Jo Ann, just call me iggerant!

I make it a practice to never call someone out of their name, Karen. Besides, how (n)iggerant could you be -- you take the chance to put beans in your (non)true chili!

I'm happy to see this, Jo Ann. Karen is my bestest buddy, and "iggerant" doesn't fit her in any way, shape or form. She is one of the brightest people, and one of the most open-minded, it has ever been my privilege to call a friend. Beans in chili are good, and if you grew up in the Ohio Valley, chili over spaghetti is even okay.

But Karen is a little bit of a fundamentalist about sugar in cornbread ...

[Robin Garr]

just call me iggerant!

Just to set the record straight:

ARE NOT!!!

Jo Ann, just call me iggerant!

I make it a practice to never call someone out of their name, Karen. Besides, how (n)iggerant could you be -- you take the chance to put beans in your (non)true chili!

Jo Ann, I don't understand what you mean by calling someone out of their name. I make competition chili and I make family chili. There's a diff. And the Taco Soup is just for Joseph!

Well, you'd really screw it up with homemade dressing. It calls for dry mix. Now what score would you give one of your students for this major faux pas?

That does it. It definitely out of my price range if I have to buy a dehydrator, too!

(Jo Ann - she's just yanking my chain. Karen's an old friend of mine, too. I'm yanking back).

[Robin Garr]

Jo Ann, just call me iggerant!

I make it a practice to never call someone out of their name, Karen. Besides, how (n)iggerant could you be -- you take the chance to put beans in your (non)true chili!

Jo Ann, what's that tiny little (n) about? I'd like to think there's a good explanation for it that isn't insulting to anyone I care about.

[Jenise]

Karen, that very cornbread issue is a bone of contention between my Okie wife and I.

We're a bi-cornbread household too. I like it with a little sugar.

Well, you'd really screw it up with homemade dressing. It calls for dry mix. Now what score would you give one of your students for this major faux pas?

That does it. It definitely out of my price range if I have to buy a dehydrator, too!

You didn't answer the question.

Well, you'd really screw it up with homemade dressing. It calls for dry mix. Now what score would you give one of your students for this major faux pas?

That does it. It definitely out of my price range if I have to buy a dehydrator, too!

You didn't answer the question.

I don't score with my students - well there was that one time...

Well, you'd really screw it up with homemade dressing. It calls for dry mix. Now what score would you give one of your students for this major faux pas?

You didn't answer the question.

I don't score with my students - well there was that one time...

Oh, haha, it is to laugh (to quote Daffy).

So what's the answer? Really?

Beans in chili are good, and if you grew up in the Ohio Valley, chili over spaghetti is even okay.

But Karen is a little bit of a fundamentalist about sugar in cornbread ...

THOSE PEOPLE PUT CINNAMON IN CHILI!!! SHEESH!!!

I don't score with my students - well there was that one time...

Don't ask, don't tell.

So what's the answer? Really?

Seriously? It's a no-brainer. If I provided instructions or an ingredient list that didn't specify a powder as opposed to a viscous liquid, it would be 100% on me. No fault of the student. I didn't even get mad when a Chinese student of mine dumped a pot of red beans and rice into a pot of gumbo when he got confused at just the moment we were ready to serve the meal. Totally ruined the meal.

It was the first time I put time pressure on them - the meal had to be on the table by one pm. Mistakes are fine. I told them to make them with me and not out there in the world. But, not too often - even with me.

(He was a very good student).

So what's the answer? Really?

Seriously? It's a no-brainer. If I provided instructions or an ingredient list that didn't specify a powder as opposed to a viscous liquid, it would be 100% on me. No fault of the student. I didn't even get mad when a Chinese student of mine dumped a pot of red beans and rice into a pot of gumbo when he got confused at just the moment we were ready to serve the meal. Totally ruined the meal.

It was the first time I put time pressure on them - the meal had to be on the table by one pm. Mistakes are fine. I told them to make them with me and not out there in the world. But, not too often - even with me.

(He was a very good student).

Did you even bother to try it? It actually sounds intriguing! I mean, what in red beans and rice (my recipe is better than yours) wouldn't go with gumbo?

So what's the answer? Really?

Seriously? It's a no-brainer. If I provided instructions or an ingredient list that didn't specify a powder as opposed to a viscous liquid, it would be 100% on me. No fault of the student.

I specified *dry.* HAHAHAHAH!!! Anyway, the soup is a flight attendant favorite and actually is quite good for non-food snobs. <sniff!>

It's for Taco Soup, and it's made with Hidden Valley dry ranch dressing mix

I specified *dry.* HAHAHAHAH!!!

Well, that's on me, then. I know ignorance is no excuse for bad food, but never having viewed the product in question I thought it might be a characteristic descriptor - you know, like brut or sec - or dry.

(You know my college minor was equivocation - all those essay tests).

Did you even bother to try it? It actually sounds intriguing! I mean, what in red beans and rice (my recipe is better than yours

Head to head on this one any day, Babe. You pick the time, place and judges. I'll tie one hand behind me, too. Literally.

For heaven's sake, keep this thread as a classic! It's one of the least informative, most controversial and absolutely delightful ever posted anywhere!!!!!

Rogov (who never made but adores cornbread)

Daniel,
<kisskiss!>

I'm making venison chili for dinner. With black BEANS.

Karen, that very cornbread issue is a bone of contention between my Okie wife and I.

We're a bi-cornbread household too. I like it with a little sugar.

Jenise, I love you enough to forgive you for that.

I'm making venison chili for dinner. With black BEANS.

So why did you bold and capitalize BEANS? Venison? Mmmm!

Did you even bother to try it? It actually sounds intriguing! I mean, what in red beans and rice (my recipe is better than yours

Head to head on this one any day, Babe. You pick the time, place and judges. I'll tie one hand behind me, too. Literally.

Oh, I wish! My old legacy recipe from New Orleans is WONDERFUL! Unfortunately, we both know a throwdown ain't a happenin' deal, you being in Portland and me in Memphis. But I know I would win.

I'm making venison chili for dinner. With black BEANS.

Excellent. I love venison chili and it is good for you and the environment. Which part of the deer are you using?

Did you even bother to try it? It actually sounds intriguing! I mean, what in red beans and rice (my recipe is better than yours

Head to head on this one any day, Babe. You pick the time, place and judges. I'll tie one hand behind me, too. Literally.

Oh, I wish! My old legacy recipe from New Orleans is WONDERFUL! Unfortunately, we both know a throwdown ain't a happenin' deal, you being in Portland and me in Memphis. But I know I would win.

My Mama is rolling over in her grave. Sadly, it's in Indiana.

My Mama is rolling over in her grave. Sadly, it's in Indiana.

I would never make it one day as a chef, but I do have a few good, authentic recipes. I didn't know your mama is in Evansville.