Boise is fascinating.
One of the coolest things about digging through all of my old shit was finding love letters written to me by ex boy/girlfriends. I'm pretty hot shit, it turns out. Intriguing, mysterious, sexy... but of course you knew all that.
Another awesome event was finding a box of my parents' old clothes from the 80's. I can't believe how skinny my dad used to be; I can hardly fit into his old t-shirts. But I acquired some wonderful new clothes, including a fantastic shirt that says EAT SHIT! 1,000 flies can't be wrong!
The weather here is fucking gorgeous. I'm going to Ireland for 2 weeks this summer, and with some luck, I won't even have to pay for my ticket. My favoritest person in the world is gonna be here in 4 days. Life is pretty damn good.
One of the coolest things about digging through all of my old shit was finding love letters written to me by ex boy/girlfriends. I'm pretty hot shit, it turns out. Intriguing, mysterious, sexy... but of course you knew all that.
Another awesome event was finding a box of my parents' old clothes from the 80's. I can't believe how skinny my dad used to be; I can hardly fit into his old t-shirts. But I acquired some wonderful new clothes, including a fantastic shirt that says EAT SHIT! 1,000 flies can't be wrong!
The weather here is fucking gorgeous. I'm going to Ireland for 2 weeks this summer, and with some luck, I won't even have to pay for my ticket. My favoritest person in the world is gonna be here in 4 days. Life is pretty damn good.
VIEW 7 of 7 COMMENTS
What kind of cornmeal are you using? If it's "mealy" I'm guessing you mean it's too grainy in texture? Either a finer grind of cornmeal, or letting the batter SIT and rest for a while should help with that... (probably try resting it, for like 30 mins-few hours in the fridge before pouring the batter.)
If they're flat, usually means there's too much liquid in the batter... or the batter is overmixed, or there's not enough air whipped into the dry ingredients 1st.
For example... take your standard pancake mix... if you whip and whip and whip up the dry mix before adding your liquids.. you can get them to be almost like little cake towers, in your griddle.
Try this (since I don't have any milk in the house to try your recipe tonight...)
Toss all the dry dry ingredients in a big bowl (cept for the sugar)... and use a whisk and fluff up the ingredients for a few minutes.
In a seperate bowl, whisk up your eggs nice and well, and mix in the sugar. To this, add your milk, and cooled melted butter.
When you've got your dry ingredients (minus sugar) all light and fluffy, and wet ingredients (plus sugar) all well mixed, pour the wet into the dry.
Don't overmix the two... just enough to get everything wet. (Little lumps in the mix are OK, and desireable).
Pour out a johnnycake.... cook it up... see how it is.
Hopefully they'll be thicker and more cake like.
If they're still "grainy" then set the bowl into the fridge for about an hour or so... this'll give the cornmeal (and flour) time to absorb the liquid and "plump" up a little bit.
Try again in an hour... and you should be on your way to success! If NOT... lemme know what happened, and we'll adjust your ingredients/cornmeal fineness/soak the cornmeal in the milk before making the mix.
Good luck!
[Edited on May 12, 2005 5:59PM]
[Edited on May 12, 2005 6:00PM]