Popdaddy's Soulbread (pron) - Page 2

Dr_KY · 09-06-2009, 02:11 PM

I'll be making this tomorrow.

seattlepitboss · 09-06-2009, 04:01 PM

I have a tip about this recipe, which I've made several times. Don't use red onion! It's great right at first, but when you store the cornbread for about a day and take it out of the fridge (with the cream in it you have to refrigerate it) red onion turns GREEN. At least it did for me a couple times, until I learned to use white onion instead.

Great recipe, though. My favorite version so far was to make the recipe as PD indicates, but to add moisturizers the same way that Cuban tres leches cake does, by adding heavy cream, evaporated milk AND condensed milk. Awesome!

seattlepitboss

barbefunkoramaque · 09-06-2009, 04:30 PM

Quote:

Originally Posted by seattlepitboss

I have a tip about this recipe, which I've made several times. Don't use red onion! It's great right at first, but when you store the cornbread for about a day and take it out of the fridge (with the cream in it you have to refrigerate it) red onion turns GREEN. At least it did for me a couple times, until I learned to use white onion instead.

Great recipe, though. My favorite version so far was to make the recipe as PD indicates, but to add moisturizers the same way that Cuban tres leches cake does, by adding heavy cream, evaporated milk AND condensed milk. Awesome!

seattlepitboss

Not sure what he is talking about but I beg to differ. As the originator of the recipe I have cooked as many as 12 flats of this stuff and froze at times as well as refrigerated, the latter being the typical approach as the rotarians i cook for on wednesdays love it. I have never pulled anything that could be mistaken for anything BUT a purple onion. I would say I have used maybe 60 CASES (16 boxes each) of Jiffy since February.

NOW THAT THAT IS SAID... maybe leaving it in the cast iron did something. Also< i have seen people swearing up and down they did the recipe my way only to find out they used Matha White, mixed their own cornbread or used 2 % milk.

Please, I would have no idea what happens to a recipe once your done farking with it.

Once again... use white onions.... you will receive the curse.

firemedic · 03-08-2011, 05:55 PM

I just made it this weekend and promptly ate half of it. I will be making a double batch for chow tonight at the firehouse to go with chili. Popdaddy I would never be so arrogant as to question the masters recipe but I would humbly request permission to add a little Makers Mark to the Rick Astley...

barbefunkoramaque · 03-08-2011, 06:52 PM

better than adding cheese

firemedic · 03-08-2011, 07:47 PM

Well I figured since we were making artificial soul....whiskey has been giving me artificial soul for years . Cheese? Really? That would never have crossed my mind in this skillet of love.

Jay Bird · 03-08-2011, 09:15 PM

Gotta do it !!! Loves that corn bread & this looks mighty fine.

RAZORBACK JIM · 03-08-2011, 09:40 PM

Outstanding...I'll make me some of that!!!!

Jim

Wampus · 03-08-2011, 09:43 PM

Dayum!
.......that IS sexy!

But, for the funk challenged.......what's a "Phillip Bailey"? I'm assuming that means setting the "heat wave" to medium heat? Can't tell if it's barely on or 1/2......

Crackin me up, though!

barbefunkoramaque · 03-09-2011, 11:21 AM

Quote:

Originally Posted by firemedic

Well I figured since we were making artificial soul....whiskey has been giving me artificial soul for years . Cheese? Really? That would never have crossed my mind in this skillet of love.

I get the feeling makers mark is added to many things in your home

OakPit · 03-09-2011, 12:09 PM

Oh yeah. Got to make some of that. Thanks for posting!

OakPit · 03-09-2011, 12:13 PM

Quote:

Originally Posted by barbefunkoramaque

Please, I would have no idea what happens to a recipe once your done farking with it.

Can I use this in my signature? Cracking up. SO true.

Big George's BBQ · 03-09-2011, 01:12 PM

I want some of that

garyk1398 · 03-09-2011, 02:22 PM

One thing that I didn't notice (maybe I missed it)...

How long does it bake at 400?

barbefunkoramaque · 03-09-2011, 02:49 PM

till its farking done...

honestly I really don't see why you mortals are so obsessed with farking time. How long? what temp? when is it done?

I make it... toss it somewhere, come back later... its done! WTF?!!!

09-06-2009, 02:11 PM	#16
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I'll be making this tomorrow. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

03-08-2011, 06:52 PM	#20
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	better than adding cheese __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

03-08-2011, 07:47 PM	#21
firemedic On the road to being a farker Join Date: 05-23-08 Location: anaheim ca	Well I figured since we were making artificial soul....whiskey has been giving me artificial soul for years . Cheese? Really? That would never have crossed my mind in this skillet of love. Last edited by firemedic; 03-08-2011 at 11:09 PM.. Reason: Misspelled word

03-08-2011, 09:40 PM	#23
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	Outstanding...I'll make me some of that!!!! Jim __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

03-08-2011, 09:43 PM	#24
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Dayum! .......that IS sexy! But, for the funk challenged.......what's a "Phillip Bailey"? I'm assuming that means setting the "heat wave" to medium heat? Can't tell if it's barely on or 1/2...... Crackin me up, though! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

09-06-2009, 04:01 PM	#17
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA	I have a tip about this recipe, which I've made several times. Don't use red onion! It's great right at first, but when you store the cornbread for about a day and take it out of the fridge (with the cream in it you have to refrigerate it) red onion turns GREEN. At least it did for me a couple times, until I learned to use white onion instead. Great recipe, though. My favorite version so far was to make the recipe as PD indicates, but to add moisturizers the same way that Cuban tres leches cake does, by adding heavy cream, evaporated milk AND condensed milk. Awesome! seattlepitboss

03-08-2011, 05:55 PM	#19
firemedic On the road to being a farker Join Date: 05-23-08 Location: anaheim ca	I just made it this weekend and promptly ate half of it. I will be making a double batch for chow tonight at the firehouse to go with chili. Popdaddy I would never be so arrogant as to question the masters recipe but I would humbly request permission to add a little Makers Mark to the Rick Astley...

03-08-2011, 09:15 PM	#22
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Gotta do it !!! Loves that corn bread & this looks mighty fine.

03-09-2011, 12:09 PM	#26
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	Oh yeah. Got to make some of that. Thanks for posting! __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

03-09-2011, 01:12 PM	#28
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I want some of that

03-09-2011, 02:22 PM	#29
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	One thing that I didn't notice (maybe I missed it)... How long does it bake at 400? __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

03-09-2011, 02:49 PM	#30
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	till its farking done... honestly I really don't see why you mortals are so obsessed with farking time. How long? what temp? when is it done? I make it... toss it somewhere, come back later... its done! WTF?!!! __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

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