MrsT requested what’s quickly becoming “the usual” for Sunday nights:
I think you probably don't know this, but American style creamed corn often has sugar added to it. Lots. I would likely enjoy creamed corn fritters just fine, especially if you made them, as long as you don't dump a buttload of sugar in them!I love creamed cornfritters. Served with splash Worcester sauce. Don't knock until you try.
Russ
New Orleans, Louisiana. LA is abbreviation for Louisiana, so NOLA.What's Nola style please?
Russ
Mine are corn bit diced onion and some small bits of bacon flour and eggI think you probably don't know this, but American style creamed corn often has sugar added to it. Lots. I would likely enjoy creamed corn fritters just fine, especially if you made them, as long as you don't dump a buttload of sugar in them!
I should have worked that out. I know most of your states by the 2 letter states.New Orleans, Louisiana. LA is abbreviation for Louisiana, so NOLA.
Barely cooked oysters, and I mean just barely, just enough for them to start plumping, with a compound butter of garlic, green onions, creole seasoning, thyme, a touch of worchestershire, some lemon juice, salt and pepper.
Yup. I knew it wasn't likely you understood how horrible some American creamed corn is. In Texas they make a spicy and savory version that's delicious. I love cornbread with corn in it too.Mine are corn bit diced onion and some small bits of bacon flour and egg
Russ
Yup. I knew it wasn't likely you understood how horrible some American creamed corn is. In Texas they make a spicy and savory version that's delicious. I love cornbread with corn in it too.
ATM = It got tossedI can't find my corn bread atm..wife had a tidy up.
Russ
I know.Re: sweet potatoes
We Americans bake them in a casserole with marshmallows on top.
More like drinking too much moonshine.I know.
Someone was smoking a funny cigarette when that was invented![]()
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I strongly dislike them both, together or by themselves.I utterly respect your love of this weird combination, however.![]()
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I hadn't considered freezing them. Do they lose much? And how do you reheat yours from frozen?Making waffles now for tomorrow's breakfast and some for the freezer.
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