New Lays potato chip flavor
21 Oct 2015 07:46 #1
by Geno
New Lays potato chip flavor was created by Geno
Will have to try it at least once...
Do you know this girl Major? She's from your town.
New Lays Flavor Link
Do you know this girl Major? She's from your town.
New Lays Flavor Link
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22 Oct 2015 08:14 #2
by GT 14
Replied by GT 14 on topic New Lays potato chip flavor
I am holding out for Corn Pone.
1969 GT-18
1978 C-101
1983 C-225
1978 C-101
1983 C-225
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22 Oct 2015 09:56 #3
by Geno
Replied by Geno on topic New Lays potato chip flavor
What the heck is that? 
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22 Oct 2015 18:50 #5
by Trouty56
Bob T
Adams County Pennsyltucky
"One, that's easy to remember. It's the first number in the alphabet...." - Barney Fife
Replied by Trouty56 on topic New Lays potato chip flavor
Ain't had that for a long time.....GT 14 wrote: I am holding out for Corn Pone.
Bob T
Adams County Pennsyltucky
"One, that's easy to remember. It's the first number in the alphabet...." - Barney Fife
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23 Oct 2015 09:00 #6
by GT 14
Cornbread is a Southern staple and served any time when a platter of steaming, hot bread is welcome. Corn pone, or cornbread sticks, has a long history that includes an almost religious insistence on the proper way to make the bread. Many cooks make corn pone as the instructions were handed down to them verbally through generations. A basic corn pone recipe leaves room for personal touches, but it's best made in a specialized cast-iron pan with individual mini-ear-of-corn-shaped sections for the cornbread.
Replied by GT 14 on topic New Lays potato chip flavor
Geno wrote: What the heck is that?
Cornbread is a Southern staple and served any time when a platter of steaming, hot bread is welcome. Corn pone, or cornbread sticks, has a long history that includes an almost religious insistence on the proper way to make the bread. Many cooks make corn pone as the instructions were handed down to them verbally through generations. A basic corn pone recipe leaves room for personal touches, but it's best made in a specialized cast-iron pan with individual mini-ear-of-corn-shaped sections for the cornbread.
1969 GT-18
1978 C-101
1983 C-225
1978 C-101
1983 C-225
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23 Oct 2015 09:41 #7
by Geno
Replied by Geno on topic New Lays potato chip flavor
Sandra says she can make it, she has the cast iron mini ear of corn pan and all.
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23 Oct 2015 12:11 #8
by GT 14
Basic corn pone ingredients are white or yellow cornmeal, baking soda and baking powder, salt, water and cooking oil. Some recipes substitute buttermilk or plain milk for the water and bacon grease instead of vegetable oil, add flour and/or an egg, and even use sour cream. The ratio of water to cornmeal, and whether you add a little oil directly to the batter or not depends on the cooking method. A recipe using 2 cups of cornmeal makes 5 to 6 servings. In any cooking method, heat the oil hot enough to cook the bread quickly. If you put a drop of water in the oil and it sizzles, the oil is hot enough.
Replied by GT 14 on topic New Lays potato chip flavor
Geno wrote: Sandra says she can make it, she has the cast iron mini ear of corn pan and all.
Basic corn pone ingredients are white or yellow cornmeal, baking soda and baking powder, salt, water and cooking oil. Some recipes substitute buttermilk or plain milk for the water and bacon grease instead of vegetable oil, add flour and/or an egg, and even use sour cream. The ratio of water to cornmeal, and whether you add a little oil directly to the batter or not depends on the cooking method. A recipe using 2 cups of cornmeal makes 5 to 6 servings. In any cooking method, heat the oil hot enough to cook the bread quickly. If you put a drop of water in the oil and it sizzles, the oil is hot enough.
1969 GT-18
1978 C-101
1983 C-225
1978 C-101
1983 C-225
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