Wild Rag like a bandana is a scarf worn around the neck of cowboys and cowgirls to protect them from the elements of weather. Warm during winter, protection against the sun, wind or dust, they have been designed both for work and fashion. Wild rags come in a wide variety of colors, sizes, and fabrics. Silk is a popular fabric choice because of its light weight, softness, good looks, and other qualities but are also made in fabrics such as cotton. First place winner will receive a pair of wild rags, color, size and design will be by the choice of the provider sponsored by Ridin rank Wild Rags.
History of Corn: As beef was a major staple in need to northern states following the civil war, cornmeal was a major staple feeding the cowboy along many of the cattle drives and early pioneers who headed out west. As the cattle drives where winding down by 1880, the United States grew over 62 million acres of corn.
According too Lance Gibson and Garren Benson, Iowa State University, Department of Agronomy, corn was the most important cultivated plant in ancient times in America. Early North American expeditions show that the corn‑growing area extended from southern North Dakota and both sides of the lower St. Lawrence Valley southward to northern Argentina and Chile. It extended westward to the middle of Kansas and Nebraska, and an important lobe of the Mexican area extended northward to Arizona, New Mexico and southern Colorado. It was also an important crop in the high valleys of the Andes in South America.
Although corn is indigenous to the western hemisphere, its exact birthplace is far less certain. Archeological evidence of corn's early presence in the western hemisphere was identified from corn pollen grain considered to be 80,000 years old obtained from drill cores 200 feet below Mexico City. Another archeological study of the bat caves in New Mexico revealed corncobs that were 5,600 years old by radiocarbon determination. Most historians believe corn was domesticated in the Tehuacan Valley of Mexico. The original wild form has long been extinct.
As Columbus landed on the small island of Cuba in 1492, his findings of this corp would be returned to Europe were it was soon recognized as a valuable food crop. It spread throughout France, Italy, and all of southeastern Europe and northern Africa. By 1575, it was making its way into western China, the Philippines and the East Indies.
Although, as immigration flowed to north America, the crop was already popular among native American Indians who created a variety of dishes and means of preparing the corn from cooking it directly on the cob, to drying the kennels, removing and crushing into maze for making an array of bread type foods.
Today, corn often grown to fed livestock is also used to create cooking oils, corn sugars, bio fuels as well the many ways to use and cook corn for meals just as the early natives have done for thousands of years. As each entry is received, we will add the recipe and photos at Cowboys and Chuckwagon Cooking.
|Frying Cornmeal Dumplings by Joni Hutton|
Corn Bread Pie by Jeff Smith
Note: I used 2 #6 skillets as some wanted Jalapenos and some didn't. Normally I would use a #12 cast iron Dutch Oven when camping or a #10 skillet. Cooking time will vary a little --just follow the toothpick method to ensure cornbread is baked through.
Topping can be adjusted to amount of an ingredient use to sooth any taste or other types of ingredients to create different staples such as adding bacon and shrimp toppings with your favorite Cajun spices for a Cajun treat style Cornbread Pie.
Toothpick Test: When cooking with cornmeal, to check for doneness, insert a toothpick into the center of the cook cornmeal item. When removing, inspect the toothpick an see if it is free of batter. If any batter sticks to the toothpick, continue cooking.
|Cornbread Pie before ready for the oven, by Jeff Smith|
|Kinky Friedmann Brisket served over Jalapeno Cheese polenta|