mr food Posted January 7, 2016 Share Posted January 7, 2016 Oh! The bread plate! This time it came with focaccia-like slices, but also some sweet cornbread and, most importantly, some of the best biscuits I'd ever eaten. Matt took one bite of his biscuit and made an audible hum; I had my first bite maybe five minutes later and made a similar sound. They were buttery, flaky, cubical, correctly seasoned, and awesome. So much so that we asked for an extra order to help us through our main course. However, entirely due to the biscuits, I ended up with some pork to take home (with which they generously added two *more* biscuits). Somewhere in the middle of all the fun, I had a second non-alcoholic cocktail - perhaps because I was recognized as having been there the night before, and perhaps because I was fine-dining with a teenager, our beverages were not on the bill. Negative points for serving sweet cornbread. You don't put sugar in cornbread! 1 Link to comment Share on other sites More sharing options...
JSnake Posted January 7, 2016 Share Posted January 7, 2016 Negative points for serving sweet cornbread. You don't put sugar in cornbread! You do if you're a northerner! Link to comment Share on other sites More sharing options...
ALB Posted January 7, 2016 Share Posted January 7, 2016 You do if you're a northerner! I put sugar in my cornbread too... Link to comment Share on other sites More sharing options...
ktmoomau Posted January 7, 2016 Share Posted January 7, 2016 A good article on the subject of sugar and cornbread - this whole cornbread topic should probably get split off somewhere as this is off topic: "The Real Reason Sugar Has No Place In Cornbread" by Robert Moss on seriouseats.com 2 Link to comment Share on other sites More sharing options...
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