Fat Show Follow-Up

Just a few things to mention in regards to the Fat Show on The Geeky Gourmet:

• Lemon confit using beef tallow? TERRIBLE idea. I'm going to give myself a little bit of credit for experimentation, but that's it. It's vile. Just don't do it.
• Hot Doug's in Chicago- If you have the opportunity to go, DO IT! If I ever get the chance to visit Chicago, I know I'm going. And if you do go, report back. Please let us know how you liked it. (P.S. It has it's own theme song!)
• The Chip Shop has 2 different locations and can be found online here. *site makes noise
• To find out more about the Texas State Fair and all of it's fried food glory, check this out.

There are a few more recipes to come; I believe I still owe y'all a few fig recipes. So, keep watching and listening!

Elle

Respect the Fat!

Show #2 is here and ready to go! It's all about fat. More specifically, animal fats like lard, griebenscmalz, beef tallow...things like that. I had a lot of fun getting prepared for this show. I always learn something new from our research. I also tend to learn things from Howie. I mean, I might be the expert, but he's old. And with age comes knowledge of things from long ago. I'm totally going to get in trouble that statement.

As always, there is at least one recipe to go along with the show. And here it is!



Cracklin' Cornbread

1/4 cup butter or bacon grease

2 cups self-rising cornmeal

1/2 cup all-purpose flour

2 1/2 cups buttermilk*

2 large eggs, beaten

2 tsp. sugar or honey

1 cup cracklin's (the fresher, the better)



Heat a large cast-iron skillet** in a 425 degree oven for about 4 to 5 minutes. Meanwhile, stir together the cornmeal, flour, buttermilk, and eggs just until combined. Try not to over mix. Lumps are ok. Gently fold in the cracklin's last. Carfeully take the pan out of the oven (please remember your oven mit!) and melt your butter or bacon grease in the hot pan- slightly tip and swirl the pan to coat the bottom. Pour the cornbread batter into the hot pan and place it back in the oven for about 25 minutes.



*You can use whole milk, however buttermilk is recommended; not only for it's flavor, but for moisture.

**If you don't have a cast-iron skillet, you can do the same steps with a glass or metal baking dish.



Now, I do have a little secret to share. If you're worried about your cornbread being dry you should try adding one small can of creamed corn. Trust me, the above recipe is fool proof. It's moist and the flavors are well balanced every time (as long as you don't over cook it). But if you like a creamier, more pudding-like consistancy, try this little trick.



Try the recipe ,if you are so inclined, and tell me what you think about it! Take a picture and send it in, send a comment or a suggestion for other recipes, send a recipe of yours...we'd love to hear from you! Send to thegeekygourmet@gmail.com



I hope y'all are enjoying the show and the blog and the recipes and...well, everything! thanks for the support and thanks for listening!



Elle