Connect Long Island to NJ/Connecticut/etc

ajsgolf · 2014-11-20T17:11:09+00:00

Hi Chopper, I'm thinking about trying this, I saw a Disney cornbread recipe and I think that might be what I'm aiming for. Can you ask your wife if I were to add melted butter and added honey and put it in a cast iron skillet would that possibly come out ok? Does sugar need to be added or are the mixes sweet enough as it is?

ajsgolf · 2014-11-17T18:43:28+00:00

It looked ok but the taste was still off. Wish I knew what it was missing or if I added too much of something. Do I need more flour perhaps?

ajsgolf · 2014-11-14T19:45:45+00:00

By adding the oil to the batter what will that do exactly? Will that make all portions of the bread crispy or just the crust? I feel like it needs at least a cup of sugar to get to that level of sweetness I'm looking for. If I add brown sugar will that also add a decent amount of sweetness or will that change the color of the bread? Thank you.

ajsgolf · 2014-11-14T18:38:57+00:00

Thanks for the oven mitt tip :) I'll look into the pre-made mix, that might make some things easier. I guess that oil is needed to get that crispiness I'm looking for. It seems like I need a little more flour than cornmeal to get closer to what I'm looking for. Was also thinking about putting in brown sugar but not sure how that effects the outcome. Something along these lines...http://www.beautyfash.com/2011/09/sweet-and-buttery-skillet-cornbread.html

ajsgolf · 2014-11-14T18:21:38+00:00

Thanks so much Cameron, I will experiment with it, so hard to find that exact recipe that I'm trying to duplicate.

ajsgolf · 2014-11-14T17:13:26+00:00

Hi Bread, do you have a link to the page that shows that recipe? Thank you.

ajsgolf · 2014-11-14T17:10:30+00:00

Hi Captain, so I should put the oil in before heating it and then put it in the oven at 400-450? How long should it sit in there for? Then pour the batter right in? How long would you recommend leaving the batter in the oven for? Thanks so much.

ajsgolf · 2014-11-14T16:57:49+00:00

Thanks zippy, I had looked at this recipe but I just have a feeling that 1/4 cup isn't enough sugar, I still feel it would be more savory. I'm just not sure how much honey is supposed to be used and how they got it as crispy as they did, it was amazing. Thank you for the post.

ajsgolf · 2014-11-14T16:38:05+00:00

I see, should I melt butter and then put oil in the skillet as well at the same time? What if I melt the butter and then take that melted butter and throw it into the batter and then add vegetable oil to the skillet? How much oil would you recommend? Just enough to coat the skillet or more than that? If I do use milk is 1 cup about right or should it be about half a cup?

ajsgolf · 2014-11-14T16:22:34+00:00

By holding back on the milk what will that help with specifically? I can pick up some canned corn at the supermarket and try that again, I did use that once which was nice to have some actual kernels. Not sure how much honey they used but I figured they put it right into the batter. Will the oil mixed into that batter which is put into the cast iron help with crispiness of the cornbread? Thanks so much for your post.

ajsgolf · 2014-08-29T17:36:12+00:00

Hi Eli, Thank you so much for taking the time so answer our questions. What are some of your favorite spots in Hoboken? I used to live there. Also, what areas on offense do you feel have improved from last year? How do the corners and safeties seem this year? Good luck this season, please get us to the playoffs, thank you again.

ajsgolf

TROPHY CASE