Dressingus Maximus: Southern Cornbread Dressing

So if you follow me or participate in different Twitter food chats, the discussion of side dishes often came up. Of course holidays have some specialties and some more specific than others. One of which was the "debate" between "dressing" and "stuffing" side dishes. What made this interesting is that we had many people from other parts of the world- Canada, United Kingdom, and India among many other places. If you a member of any of these chats I mentioned, you probably noticed how I mentioned cornbread dressing is the way to go. It was funny how some didn't know the difference or even tried to argue there was a difference between stuffing and dressing.

Well, is there a difference? Yes and no. The differences are just as the names imply. Stuffing is what is actually stuffed inside a bird. Dressing is the same thing (in concept) but served on as a side dish (in a casserole dish or large foil pan, depending on who is making it). From a recent #fdbloggers chat, Hannah Webster (Twitter handle @Hannahwebs, from the UK) and I had this exchange, which inspired this post (in part anyway). It went like this:

1. Hannah Webster ‏@hannahwebs  Nov 20

   Q2 What festive food could you not have Christmas without? #fdbloggers

   0 replies1 retweet0 favorites
   
2. John Duncan ‏@emptyplateadv  Nov 20

   @hannahwebs A2. I know it sounds a bit lame but for me, cornbread dressing & mac & cheese or au gratin potatoes are mine. #fdbloggers

   0 replies0 retweets2 favorites
   
3. Hannah Webster ‏@hannahwebs  Nov 20

   @emptyplateadv I've never cornbread dressing or au gratin potatoes so I can't comment! #fdbloggers

   0 replies0 retweets0 favorites
   

John Duncan‏@emptyplateadv

@hannahwebs Cornbread dressing/stuffing http://www.youtube.com/watch?v=AdI_OqpkCxI … (1); http://www.youtube.com/watch?v=QEsg_93a9K4 … (2)

‏@hannahwebs  

@emptyplateadv oooh I'm not sure about that! haha.

At least she had a sense of humor. Here's another brief exchange from the #Foodiechats exchange with the host. The version I shared is similar to the one my Mom makes.

1. #Foodiechats ‏@FoodiechatsCHI  Nov 17

   Q2 #Foodiechats via @NinjaKitchen What is the best way to prep stuffing ahead of time?

   0 replies6 retweets2 favorites
   

John Duncan‏@emptyplateadv

@FoodiechatsCHI @NinjaKitchen A2b. Like my Mom makes hers (minus stove top;chicken stock,no cream of..) http://www.youtube.com/watch?v=OcXTWvNRFng … #Foodiechats (3)

OK. While I touched upon the difference between stuffing and dressing, there are differences between HOW each is made. Some call for some form of bread (e.g., white, baguette, sour dough, TOAST which seems odd to me, etc). For me, most of my family on both sides have Southern roots. My parents and various extended family lived (and many still do) throughout central and southern Illinois. Those before them can be traced to Indiana and Tennessee. For those with those roots, cornbread is the bread of choice. 100% cornbread, not a mix with another. This style of dressing is MUCH more dense and filling. Depending on how it's made, it can be a meal onto itself.

I had an interesting discussion with my friends from my health club. What's more ironic is that we had this discussion in the club's sauna of all places. So when asking about what we (my family) would be having, the stuffing-dressing discussion came up. She is from Poland (but her husband is American) and she had never had cornbread dressing. After explaining there was no difference between stuffing and dressing, there are different types. She had the typical dried breads. She had never thought about cornbread dressing until I had mentioned we have that exclusively as a side. Another member basically confirmed what I had said about cornbread dressing. I provided 3 different recipes to make this (properly cited) as a reference.

So right about now, you're probably expecting an step by step recipe for how to do this. I already posted references that are similar to my Mom's dressing. My friend, Jola (from my health club) asked me if she had to do anything different from what she already did. I said there were 2 key differences. The first is the cornbread itself. The first thing you do is bake one pan of cornbread as if you were making a cake or a side dish. Some say cover and some say not for a day after baking. After a day or so, begin to break the whole cornbread cake into smaller pieces and then follow your regular recipe for stuffing. Some don't believe in letting the cornbread sit for a day. That's a debate for another day. For the sake of this exercise, let it rest a day. Whatever seasoning you use in your stuffing will work with this as well (as you'll later read). The second key differences is that cornbread tends to absorb more liquid. So the one thing you'll need to be aware of is that you may need more stock for this. Break the pieces of bread and add stock as you normally have. You may have different texture, but consistency should be similar (somewhere between mashed potatoes and a casserole). Expect to use between 24 to 36 oz of liquid (stock or your choice is best). If you use a 9" X 12" pan to cook the cornbread dressing, cooks at the normal temperature you uses for about 45-60 minutes.

The above is the payoff. You want to talk about tasting better the following days ahead (if there is any left), put this on the list. Now this is how I enjoy my family dressing each holiday season. My goal is to learn my Mom's cornbread dressing. I had two dinners for Thanksgiving. I also at with my extended family as well. My Aunt's cornbread dressing is a bit heavier on celery than my Mom's is but still very good. Due to the liquid content of this, you really don't need gravy but if you wish to have it, go for it. Add your choice of flavor to the gravy, such as oyster, pepper, sage or whatever you choose to have. Below is the cornbread dressing I had for Christmas dinner. Trust me that this recipe doesn't get old at all. I will share some of the highlights of my Christmas dinner a a couple of days or so. As for my friend Jola and her husband, they became believers as well. Once you try it, you'll believe it as well. If you try this, feel free to share how it turned out and what, if anything, you did differently. 

Works Cited:
1. Down Home with the Neely's: Neely's Cornbread Stuffing, taken from the Food Network via YouTube, uploaded on October 26, 2010.

2. Kimberly In The Kitchen (YouTube channel), "Southern Cornbread Dressing" recipe, YouTube Original Channel, uploaded on October 25, 2012.

3. "How to Make the Best Cornbread Dressing Ever", TeeTee Online original YouTube video, uploaded on November 12, 2010.

The Social Media World is a Stage

(1)

This is somewhat different from what I would normally write. I am not saying I know everything on this subject but will share what I have learned. Social media is still in its infant stages. I began studying E-Commerce about 10 years ago (I need one class for a certificate). Since the late 1990's, it is AMAZING to see how connected we really are. In the moment, I (being in the United States) could have a conversation with someone in the UK, South America or some other part of the world. It wasn't long ago where we could only connect to the Internet via computer or laptop. In 2001, I was part of the first GSM (or Global System for Mobile Communications) test group and market launch (by an American wireless provider). I saw where everything was going and sure enough, all the time tables were as planned. As a result, we can access media via phone, laptop, or tablet as well as computer.

OK. With that said, WHY would a food blog want to address technology? Well, over the last few months, it's come up a lot on Google+. So many of the new platforms that have popped up just make my head turn. So what profiles do I use? Let's start with Google+ and a link to my profile page:  https://plus.google.com/+JohnDuncanemptyplateadventures/posts). I find it pretty easy to use and the layout basic. The flow is very nice and I can control the content as well as who sees it. The boards (or communities as they call them) are more than plentiful and food-related topics boards are a big part of that. Facebook was a platform I tried to use but frankly, a bit more involved that I wanted to be bothered with. You can't get a custom link unless you get at least 25 likes (unlike Google+ where you can get one if it's not being used). Setting it up made me so mad I just said forget it. It's not worth it. I choose Google+ over Facebook and more than likely won't revisit the latter (at least for my blog).

Pinterest (http://www.pinterest.com/emptyplateadv/) is another that's taken off of recent. This platform is SO EASY to work and the concept is so clear you get it from the start (I was in beta when I joined). I REALLY find my creative juices flowing when I see a series of pins (e.g., pictures that you "pin" onto one of your boards. As of now, I have 58 boards of my own each covering it's own subject (and 95 total boards). The downside is that the interaction is not as good as other platforms. You can like and comment in pins but it's a little different than than the other platforms I mentioned. Sometimes, you may think you're getting some new interaction with your times (e.g., someone either liked, pinned or comment on one of you pins), it's something that you already saw. Not always accurate. Still a nice platform and am working on bridging more of my blog with my Pinterest page.

I'll address the two that I use the most along with the ones I mentioned. First is YouTube (https://www.youtube.com/user/emptyplateadventures). The nice thing about that is the obvious viewing of videos. There are MANY (and I do mean just that) cooks that are of note. The best thing is that so many hobby cooks as well as some professionals contribute. ANY subject you can think of (food related or not) you can find here. I created several playlists covering different subject matters. I've learned a few things from other cooks. Some hosts are much better than others. Not to mention you can watch video anytime you wish. The commercials pre-video can be a bit of a pain, but most you can skip many after 5 to 15 seconds.

(2)

Twitter is absolutely amazing. To being with, there are so many food-related discussion sessions. In fact, as I write this, I'm on #FNIChat (or Foodie's Night In) right now (Monday's at 3PM CST). There are also many other sessions as well. #FoodieChats happen ever Monday at 7:PM CST. #PantryChat happens ever Tuesday at 3PM CST. The nice thing is that the people genuinely have fun. If someone new comes, they're welcomed in the session. Most average between 60-90 minutes in length. I can't forget #SundaySupper either but I rarely make that one for long. This takes interaction to a new level. During any of these sessions, you are interacting with people from around the planet. I've been in sessions where we had people from the UK, South Africa, Austalia, and Singapore on one session. Imagine doing this 15 years ago. The nice thing is that you have the discussions on either one feed or #hashtag subject matter. You could do this without the headache of multiple windows open. VERY easy to keep straight. As well as being in real time, your followers can see and interact with you. Most people follow those with the same interests (then again, that should be brutally obvious). Unlike an old chat session, you can actually block someone from interacting with you (I've only blocked one person on @emptyplateadv  but eventually unblocked that person).

As a whole, I'm a big fan of social media. There are other sites I have joined that are currently in beta mode (test phase). Grokker is currently in beta mode (http://grokker.com/profile/john-duncan/53275c925a55187425000151). This is pretty much video driven and flows similarly to YouTube. I think social media is a fantastic way to interact. As of now, I have not joined Instagram and media of the like. RIGHT NOW, I don't think I have the time to add that. I think the pictures could serve to be beneficial. Instagram has a VERY large and wide audience and believe that I will make my way there soon. THIS is the new media and anticipate more growth in this area. It's easy to promote from within and a ready and waiting audience. I have a feeling this is only the beginning. I don't think we've even scratched the surface. Click and mortar- a marriage made in heaven. The world wide web has made the entire world a stage. You can decide what your stage will be. By the way, the influence for this title came from an album from Rush, not Shakespeare.

Works/Materials Cited:
1. Janet P Caldwell, "The Play, Stage":
http://www.janetcaldwell.com/the-play/the-play-stage/

2. Nicky Shaw, "The World's Stage":
http://www.nickyshaw.co.uk/productions/the-worlds-stage/

The Cooks of YouTube: The Beauty of YouTube Food. Part 2

I just wanted to put up some more stuff I found on YouTube. I've found some VERY good stuff I saw and most of this stuff is easy to do. I decided to post a few more for your enjoyment. I put the video name (followed by the YouTube channel). If you do use YouTube, the channels I've featured are ones I think you'll enjoy.

Still have a busted digital camera. No money to get a new one or get my current one fixed. I have a TON of stuff I want to put here but things haven't worked out yet. More recipes, cookbooks (one in particular), & places I like to go. Hopefully sooner than later I can get this problem solved. Enjoy!!


"Betty's Baked Swiss Cheese Dip" (taken from bettyskitchen). This was pretty easy to do:




I actually did something similar to this and it worked out like a charm. "Strip steak with chunky guacamole salsa" (taken from BBQMyWay)




"How to Make Strawberry Shortcake" (take from LauraVitalesKitchen). This might be a keeper!!!




"Cajun pot roast at the beach" (Louisiana cajun cooking with JB). This guy is PRICELESS (in a good way). TOO FUNNY!!One whole head of garlic- enough said!! if you have YouTube, subscribe to this channel.




"The Difference between Grilling & BBQing" (taken from jakatak69). In case the difference isn't clear....




How to Make Tacos (taken from pastryparrot1). She does a good job with cross referencing with other recipies she did previously. One of these is designed to feed 8 people (or 3-4 of me).

- Chicken (soft shell)


- Beef (hard shell)



"The Magic of Chef Paul- Make your own Chips" (taken from ChefPaulPrudhomme). Chef Paul- what's not to like about him? A quick but solid recipe. I worked with a guy years back who could have been his stunt double.



"Man v Food- Great Steak Challenge at Steak & Main" Baltimore, MD. This REALLY looks good. (taken from TravelChannelTV). This show has become a somewhat guilty pleasure of mine.




Hope this was at least enjoyable for you all. Hope to have ORIGINAL content back soon!!!

Triple D Comedy

I'm a big fan of Diners, Drive In's & Dives. From the first time I saw Guy Fieri, I KNEW this guy was a keeper because he seemed real. If anyone was right to do this show, he was tailor made to do this. Some episodes are just laugh out loud funny. I decided to take 5 of the funniest spots I've seen here. OK, not anything where I'm offering any cooking advise or the like but at the very least, I'm offering some comic relieve. This show has many of those and I'll feature 5 segments from past shows. The worst thing that could happen is that you'll get some comic relief. That much I promise. Notice that these places, for the most part, are all BBQ places or Southern places.

1. Uncle Lou's in Memphis. All I can say- "corruption" and "sweet spicy love":


2. Fred's Texas Cafe in Fort Worth, Texas. Cowboy chef!!!


3. Gorilla's BBQ in Pacifica, CA. Any place named Gorilla's is worth investigating.


4. Leo's BBQ in OK City, OK. "Much love" in this place.

5. West Virginia's Hillbilly Hot Dogs, featuring "the Homewrecker" hot dog. Me being a Chicago-area native, got a good laugh at this place. Eat it in 12 minutes, you get a free t-shirt. Seriously.

The Cooks of YouTube: The Beauty of YouTube Food

OK. This is not exactly what I had in mind. As I watch Daytona 500 qualifying, I played around with my YouTube account and noticed something I thought nothing of. There are SO MANY solid cooks on YouTube and thought some of you might want to take a peek. Listed below are some of the channels I really enjoy. So now, I thought I would let you know about them (in no real order). Along with naming them, I posted one video from that channel. They all are easy to follow and are fun to listen to.

1. Betty's Kitchen. She is retired Math professor. I found her channel a few months ago. So retire from the academic world, become a hobby cook. It must be nice. Great variety here but this channel does have a Southern influence (good stuff).

-taken from "Betty's Kitchen" (http://www.youtube.com/user/bettyskitchen)


2. The Cajun Wife, also heavily Southern influence (duh) but some great Southern food here. Excellent step by step instruction (as with Betty's Channel). The problem is she hasn't posted a video in quite some time. This is one video I got hungry watching.

- taken from "The Cajun Wife Show" channel (http://www.youtube.com/user/cajunwife).


3. Cooking with Carolyn has a mix of regional foods. I can't say anything about her channel that she hasn't already done so. "My goal is to get you hungry and to get you cooking! Cooking should be fun and something for all to enjoy and take part in!" I think it worked.

- taken from "Cooking with Carolyn" channel (http://www.youtube.com/user/CookingWithCarolyn) :


4. The Frugal Chef (aka, Pastryparrot1). OK, I was somewhat a Jeff Smith fan back when. Her channel is pretty similar to Cooking with Carolyn. She covers a wide variety of food. No real emphasis other than trying to save money.

- taken from Frugal Chef (http://www.youtube.com/user/pastryparrot1)



5. BOW Ds ROCK N ROLL CAFE'. This tends to favor more Italian or meat dishes.

- taken from bowhunter2439 Channel (http://www.youtube.com/user/bowhunter2439):

6. BBQMyWay Channel is just what it implies and more. Check out the authentic lasagna recipe video. The host (Dave) has a pretty good sense of humor. This is just one example of what he brings to the table. Wireless thermometer? Love it!!

-taken from BBQMyWay Channel (http://www.youtube.com/user/BBQMyWay)



7. Food Wishes Channel. Chef John is a lot of fun to listen to. He, like the other hosts, are very pleasant to listen too. This guy I think is more a pro than the others I've listed. My goal was to give the hobby chefs the floor, but this guy was too good to pass up. He makes everything seem so eary to do.

- taken from Food Wishes Channel (http://www.youtube.com/user/foodwishes#p/u/26/C2r-Rs7oyQY)
(yes, this recipe is a guilty pleasure of mine)


8. Inez' Kockstudio is one of the first channels I found here. She has some great recipes but it also serves another purpose. Her channel helps me refresh my German (since she's German and speaks German in the videos). This might help you as well. For some, this may pose a problem for some. Then again, you may be able to follow by watching the ingredients she uses.

- taken from Inez' Kockstudio's Channel (http://www.youtube.com/user/seni70#p/u)


This was just a sample of channels I enjoy. I figured some of you may enjoy them as well (if you already don't know about them). Hope to get my camera fixed (or replaced ) very soon. I just have other priorities right now.