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Cook the Book: The Cornbread Gospels
I'm torn on cornbread.
I'm from Louisiana, so my mom's cornbread isn't sweet at all. In fact, she makes three different kinds: hot water cornbread, "regular" cornbread, and the completely different cornbread she makes for dressing.
My wife is from Texas, and her cornbread is sweet. It's not like cake or anything, but it's quite sweet compared to my mom's. The only problem is, her recipe has too much baking powder, giving it a slightly "chemically" taste. If you tell her I said this, I will, of course, disavow it. :)
I am on a quest to create my own recipe. I've been tweaking my wife's recipe to add polenta (for the crunch), reduce the baking powder, add corn kernels, add heavy cream or sour cream for richness, etc.
If I ever get it right, I'll be sure to publish it.
Cook the Book: 'Whole Grains: Every Day, Every Way'
Lately, I've added barley to our "regular" diet. I bought some for the first time months ago to make a beef and barley soup for my wife, but I forgot it in the pantry. A few months later, I decided to try making mujadarrah but I was out of bulgur wheat. I found the barley, and tossed it in instead. It was really good. Later on, I made the mujadarrah with bulgur, and I liked the barley better. Now, I add it to all sorts of soups. I've even served red beans with barley instead of rice. It's not exactly traditional, but it's good. It's very filling, and I really like its chewiness.
Cook the Book: Short Ribs Ragu with Pappardelle
I just picked up a beautiful family pack of short ribs at Sam's Club last night. Now I think I know what I'll do with some of them. Thanks for this really promising recipe.
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All this needs is some duck fat french fries and a root beer float. Now I'm hungry.