When you grind sweet corn, you get sweet yellow corn meal. Given the necessity of having sweet corn as the basis for certain local potables without having to add a lot of sugar, you bake with what you have, not what you would like to have.

– Badtux the Southern Penguin

It’s the cooked part they don’t seem to like, but I’m not putting out raw meat from a grocery store given all the recalls we’ve had.

The problem with cornbread stuffing is what kind of cornbread? White or yellow, sweet or not, is a big problem. I’m used to yellow sweet cornbread, but the majority around here wants unsweetened white. But I like stuffing in preference to mashed potatoes any day of the week, and use it with pork more often than poultry.

oh wait, you said ,baste, not taste. 😀

actually most of mine don’t recognize human food as food. I’ve got one that loves chicken-cooked-the-way-humans-like, and 2 or 3 others that are mildly intrigued by the idea, but mostly they’re just plain suspicious of anything that isn’t that one flavor of that one brand of dry crunchy stuff that comes out of that one color bag. it took me forever to convince them to eat canned food, but it’s a bit of a challenge to hide medicines in the dry crunchy kibbles so I persevered.

I used to think they were just stupid, but I can see how sticking to one, known, proven, safe food item could be a survival advantage, especially in an environment where the humans are lacing the food with poison (which is how I ended up with a houseful of cute little wild animals).

“There are always cousins who want cornbread dressing and marshmallows on the sweet potatoes.”

isn’t that the truth. marshmallows on sweet potatoes, that’s sacrilege, but I love love love dressing, or stuffing, or dressing AND stuffing, cornbread or bread crumbs or bread cubes, with or without sage, or onions, or mushrooms, or sausage….

mine too! except for the two who absolutely won’t eat that flavor – they got liver-and-chicken pate.

I’ll probably get some turkey thighs for soup next week, because they will be dirt cheap. The dark meat has some flavor, but not the flavor of my grandfather’s birds. His birds were fed on crops that he grew, including things like broccoli and spinach in addition to grains, while today’s commercial turkeys have no variation in their feed and taste like the cardboard they eat.

Supermarket produce is picked before it is fully ripe, and a lot of it is for varieties that are hard to bruise in shipment, not because it tastes good. Most of the ‘insect resistant’ varieties are insect resistant because bugs don’t like their taste – even bugs know what tastes good.

One of the reasons I moved out here, was because of the local farms and orchards, and the Sunday farmer’s markets. Supermarkets are crying poor because their sales of (laughingly called “fresh”) produce is dropping. why the hell should anyone pay 3 times the price — or more — for something that tastes half as good, and has the actual nutritional value of cardboard, when they can get the real thing? We even get people from the city at the farmer’s market’s, a 2 hour drive (used to be over 3, but the new freeway made a big difference).

It’s funny, we don’t do “thanksgiving” of course, yet the supermarkets all stock up on turkey products. They usually end up selling them for half price eventually. Crazy.

Real wild turkeys can fly, Ellroon, but the white domesticated turkeys are too breast heavy to get off the ground and use their wings to beat up small children when they aren’t pecking them. Yes, that is the line that my Father laughed at every time, even though he knew it was coming.

Even if you don’t eat it yourself, it is good to eliminate domesticated turkeys. It makes the world safer for small children whose grandfathers raise them. 😈