A flaky roasted cod was served with a leek and herb Johnnycake and creamy corn chowder.
|
|
And after nervously mistaking young Bill's grandmother for a white woman, he gratefully accepted the johnnycake she gave him.
|
|
Clark Frasier and Mark Gaier, who worked together at Jeremiah Tower's Stars in San Francisco and have gone on to open M.C. Perkins Cove in Ogunquit, Maine, will make dishes like johnnycake with salt cod brandade, herb-brined turkey with Boston brown bread stuffing and caramel pumpkin pie with mincemeat ice cream.
|
|
Johnnycake is an unincorporated community in McDowell County, West Virginia, United States. Johnnycake is located on U.S. Route 52 north of Iaeger.
|
|
Early variant names were Unionville and Johnnycake, on account of the johnnycake canal passengers resorted to eating during a flood which stopped traffic. The present name Everett honors a railroad official. A post office called Everett was established in 1880, and remained in operation until 1953.
|
|
141, citing The Johnnycake Papers (in another ed., possibly p. 233), op. cit.. Without hyphen & "u": Taylor, Coley, et al.
|
|
Today, bannock is most often deep-fried, pan-fried and oven-baked. Johnnycake (also jonnycake, johnny cake, journey cake or Johnny Bread) is a cornmeal flatbread that was an early American staple food, and is still eaten in the West Indies and Bermuda.Darwin Porter, Danforth Prince (2010), Frommer's 2010 Bermuda, John Wiley & Sons The modern johnnycake is stereotypically identified with today's Rhode Island foods, though they are a cultural staple in all of the northern US.Smith, Peter W. (2003) New England Country Store Cookbook, iUniverse A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened. Yaniqueques or yanikeke are a Dominican Republic version of the johnnycake.
|
|
Johnnycake Hill is a summit located in Central New York Region of New York located in the Town of Verona in Oneida County, northwest of Verona.
|
|
The modern johnnycake is found in the cuisine of New England,New England Country Store Cookbook by Peter W. Smith (iUniverse 2003) and is often claimed as originating in Rhode Island. A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the term used is hoecake, although this can also refer to cornbread fried in a pan.
|
|
Bahamian cuisine shares many side dishes with the American South: grits, baked macaroni and cheese, coleslaw, potato salad, boiled vegetables, and johnnycake. Other more traditional Caribbean sides include pigeon peas, fried plantain, peas and rice and cassava bread. Salt pork is also served.
|
|
Johnnycake is a traditional staple across the island. Some people call these fried dumplings whilst others say fried johnnycakes. Recipe incorporates flour, sugar, salt, baking powder, margarine or butter and water or milk. Once kneaded, the dough is fried in cooking oil.
|
|
Popular street foods in the Virgin Islands include patés, fried fish, fried chicken leg and johnnycake (fried dough). Pates, similar to the empanadas of Puerto Rico and the Dominican Republic, consist of fried flour filled with various meats, including conch, saltfish, beef, chicken and lobster.
|
|
Jefferson and the children were removed to safety. Jouett also warned the Patriot legislators. When Tarleton stopped at the plantation of a Patriot, Mrs. Walker, she reputedly deliberately delayed Tarleton and his Loyalist officers with an enormous breakfast of salt herring, salt beef and johnnycake.
|
|
Abram Creek rises on the North Fork Lunice Creek divide about 0.1 miles south-southeast of Bismarck, West Virginia. Tributaries to Abram Creek include Laurel Run, Glade Run, Johnnycake Run, and Emory Creek. Abram Creek enters the North Branch Potomac River at Harrison, West Virginia, across from Shallmar, Maryland.
|
|
Frying, although not a common cooking method of the early English colonists, was introduced by the settlers. Occasionally, foods were cooked in copious amounts of grease until slightly browned such as the SNEA ancestor of the Johnnycake, but deep-frying and pan-frying techniques were not traditionally part of the cooking techniques of SNEA peoples.
|
|
Wheat, the grain primarily used in English bread, was almost impossible to grow in the North, and imports of wheat were expensive.Pillsbury, p. 25. Substitutes included corn (maize) in the form of cornmeal. The johnnycake was generally considered a poor substitute for wheaten bread, but was accepted by residents in both the northern and southern colonies.
|
|
Traditional corn fritters in the American South use corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup. Corn fritters can be made to have a similar appearance to, and thus be mistaken for, johnnycake.
|
|
WJMJ is a non-commercial radio station licensed to St. Thomas Seminary in Bloomfield, Connecticut, broadcasting on 88.9 MHz, with translators on 107.1 in New Haven, Connecticut and on 93.1 in Hamden, Connecticut. WJMJ reaches central Connecticut, south central and western Massachusetts, and also streams online. The main tower is located on top of Johnnycake Mountain in Burlington, Connecticut. JMJ stands for Jesus Mary Joseph.
|
|
State Route 84 (SR 84) is an east-west state highway in the northeastern portion of the U.S. state of Ohio. Its western terminus is along US 6 at US 20 in Euclid, and its eastern terminus is at the Pennsylvania state line about south-southeast of Conneaut; Pennsylvania Route 226 continues eastward. A portion of SR 84 runs along the historic Johnnycake Ridge Road.
|
|
Johnnycake (also called journey cake, johnny bread, hoecake, shawnee cake or spider cornbread) is a cornmeal flatbread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the West Indies, Dominican Republic, Saint Croix, The Bahamas, Colombia, and Bermuda as well as in the United States and Canada.
|
|
He also owned a large frame house on Johnnycake Road in Catonsville, that burned down on March 23, 1912, but was well insured. Shortly afterward in 1913, Rowe constructed a $20,000 mausoleum in Woodlawn Cemetery. Rowe was an executive of the American Automobile Association, becoming its president from 1916-1918 promoting road construction to Congress. Rowe partnered with A.T. Carozza on lucrative road building and public works contracts in Maryland, forming Carozza-Rowe Construction.
|
|
A stile in the middle of a snow-covered fallow field on Johnnycake Mountain marks the Tunxis White Dot Trail after the farm fences are gone. The mainline Tunxis trail is blazed with blue rectangles. It is regularly maintained, and is considered easy hiking, with sections of rugged and moderately difficult hiking. However the "Mile of Ledges" in Burlington requires an amount of rock climbing and the northernmost "wilderness" twenty miles contains both higher elevation and changes in elevation.
|
|
It was the first cookbook to include New England specialties such as Indian pudding, johnnycake, and what is now called pumpkin pie. The cookbook was the first to suggest serving cranberry with turkey, and the first to use the Hudson River Valley Dutch word cookey. It introduced the use of pearlash, a precursor of baking soda, as a chemical leavener, starting a revolution in the making of American cakes. The book was quite popular and was printed, reprinted and pirated for 30 years after its first appearance.
|
|
Johnnycake Rhode Island is known for johnnycakes, doughboys, and clam cakes. Johnnycakes, variously and contentiously known as jonnycakes, journeycakes and Shawnee cakes, can vary in thickness and preparation, and disagreements over whether they should be make with milk or water persist. East of Narrangasett Bay johnnycakes are made with cold milk and a little butter, but around South County the batter is sweetened and made with scalded cornmeal. One attempt by the Rhode Island Legislature to settle on an "authentic" recipe ended in a fistfight.
|
|
Born Roberta E. Campbell, she was the daughter of Emeline Johhnycake, a Lenape and daughter of Charles Johnnycake, the last Lenape chief; and John Edward Campbell, of Scots-Irish descent from Virginia. Her father had migrated to Oklahoma after the American Civil War and became a successful trader.Wilson, Linda D. D. Wilson, "Lawson, Roberta E. Campbell (1878-1940),", Encyclopedia of Oklahoma History & Culture, Oklahoma Historical Society, accessed February 19, 2016. Roberta learned from both sides of her family; she was tutored at home and later attended a seminary and Hardin College in Missouri.
|
|
She had her first pieces of journalism published in The Review, the official student newspaper of St. John's School, though she never wrote any of the political columns that would become her specialty later in life. Ivins later became co-editor of the arts and culture section of the student paper. In addition, she frequently participated in theater productions and earned a lifetime membership in Johnnycake, the drama club. Ivins enrolled in Scripps College in 1962, but was not happy there, and transferred to Smith College in 1963.
|
|
They were traditionally served as a flatbread alongside chipped beef or baked beans, but in modern times they are usually eaten for breakfast with butter and maple syrup. According to The Society for the Propagation of the Johnnycake Tradition in Rhode Island, authentic johnnycakes must be made with whitecap flint corn historically grown in the region around Narrangasett Bay. Stone-ground flint corn is not commercially available, but can still be found at a few historic gristmills like the Prescott Farm museum in Middletown. Sweetened coffee-flavored dairy products are popular in Rhode Island.
|
|
Johnnycakes on a plate Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.
|
|
At this point, Cook laid out a johnnycake on the coals of the fire he had lit, flipped it over and back till it was cooked, broke off pieces and offered to share eit with his hosts. The food thus prepared resembled their native walnut cakes (wila), but smelt stale and was likewise rejected. At this point, Cook them some boiled meat, beef, and, tasting it, they found it edible. Finally Cook readied his boat for departure, and the tribe was disconcerted: for them, the encounter was one with their ancestors from the other-world, who might offer them counsel.
|
|
However, oil barrels are arguably one of the most popular cooking methods for making jerk in Jamaica. Most jerk in Jamaica is no longer cooked in the traditional method and is grilled over hardwood charcoal in a steel drum "jerk pan". Highway A1 Street-side "jerk stands" or "jerk centres" are frequently found in Jamaica and the nearby Cayman Islands, as well as throughout the Caribbean diaspora and beyond. Jerked meat, usually chicken or pork, can be purchased along with hard dough bread, deep fried cassava bammy (flatbread, usually with fish), Jamaican fried dumplings (known as "Johnnycake" or "journey cakes"), and festival, a variation of sweet flavored fried dumplings made with sugar and served as a side.
|
|
A puftaloon is a fried scone, a kind of quick bread, known to be cooked in Australia. They are popular with children in winter. It is made from flour, salt, butter, milk and it is traditionally fried in dripping (rendered animal fat, such as pork fat or lard, or rendered beef fat). It is also known as a "Johnnycake", referred to in the Australian folk song "Four Little Johnny Cakes", in which an itinerant sheep shearer says (in the song's chorus), as he relaxes at his riverside camp: "With my little round flour-bag sitting on a stump, / My little tea-and-sugar bag looking nice and plump, A little fat cod- fish just off the hook, /And four little johnny-cakes, a credit to the cook".
|
|
A striking difference for the colonists in New England compared to other regions was seasonality.. While in the southern colonies, they could farm almost year-round, in the northern colonies, the growing seasons were very restricted. In addition, colonists' close proximity to the ocean gave them a bounty of fresh fish to add to their diet, especially in the northern colonies. Wheat, however, the grain used to bake bread back in England was almost impossible to grow, and imports of wheat were far from cost productive.. Substitutes in cases such as this included cornmeal. The Johnnycake was a poor substitute to some for wheaten bread, but acceptance by both the northern and southern colonies seems evident.. As many of the New Englanders were originally from England, game hunting was useful when they immigrated to the New World.
|
|