Word: cornmeal
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...thinking about making your own waffles to cope with the tough times ahead, you can find recipes for mashed-potato waffles, waffles with caviar, cornmeal waffle chips, something called a "waffle BLT" and even an alcoholic libation that calls for maple syrup and a waffle garnish. As for the devastating Eggo shortage of 2009, it helps to keep things in perspective. As Frank Dorsa's son, Richard, told the San Jose Mercury News, if his dad was still around he'd just "shake his head and say, 'This is silly...
...most cuisines—is a Cajun favorite. Moist, tender, and succulent, the fish can hold its own against the nearly overpowering ingredients ubiquitous in Cajun cooking. Cajun catfish is often served “blackened”—lightly battered with a potent mix of garlic, cornmeal, flour, cumin, generous amounts of chili, and other spices—and pan fried until the spices have bubbled to a deep golden brown and let off a resinous, intoxicating steam. The one we ordered was remarkably delicate, lightly caked with tangy spices, and bedded on a creamy pool...
...YORK, N.Y. — In Red Hook, Brooklyn, where crumbling warehouses butt up against a shiny new Ikea, summer weekends mean huaraches and hipsters. Every Saturday and Sunday, a band of pan-Latin food carts flank the edges of the neighborhood soccer fields, serving dishes like the Mexican cornmeal huarache, and bringing with them a crowd eager for gustatory experience...
Carts have come to the fields for decades, providing refreshments for the amateur athletes, but it wasn’t until the last few years that the mix of cornmeal and ground meat became destination dining. Food blogs hail the carts as some of the city’s best and the name “Red Hook Ball Fields” is now synonymous with street food delicacy. The carts have taken their place among New York’s ethnic cuisine elite—when the city threatened not to renew the vendors’ permit...
...reactionary). It's a collection of manuscripts from an unfinished Depression-era Works Progress Administration (WPA) project to compile local food customs into a book. Kurlansky presents a startling snapshot of our nation's culinary past: a country of squirrel and opossum eaters, where few recipes didn't include cornmeal, molasses or salt pork and ash was a totally acceptable spice. "All these things like hoecakes and this Southern kind of baking - I wish there was more of that," says Kurlansky of the U.S.'s disappearing dishes. "In the West, they had sourdough pancakes. Some of the local alcohols...