Text 18624, 126 rader
Skriven 2011-12-04 18:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Cornmeal
================
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> Nope. My girl is Roslind.

 SD> it wasn't a "common" name in my mind

It and its many variations (Rosalind, Rosalin, Rosalinn, Rosalyn,
Rosalynd, Roselin, Roselind, Roselyn, Roslyn, Roslynn, Roslynne
and even Rozelyn) is a fairly common Canadian name in both English
and French families.

 SD> As for the lack of cornmeal usage, that's interesting to me.

Historically corn only grew well in southern Ontario and Quebec. It
requires lots of hot weather and sunshine. Commercially a little bit
of table corn is now also grown in southern Alberta as well. (Google
or Wiki "Taber" corn).

When Champlain met Algonquin Indians near present day Montreal and
Ottawa in 1613, they were all excited about it, as a new thing
obtained from more southern tribes (it was introduced about 100
years previously). So we don't have a history of Natives using
corn as a staple or introducing Europeans to it. The exchange was
the other way around: they preferred our wheat.

 SD> being in the Upper South, cornmeal is not only massively 
 SD> abundant, it is used everywhere.

I use more than most of my friends, at perhaps 5 pounds a year vs
none at all.

 SD> I like to make cornmeal bread by
 SD> baking it in a cast iron pan in the oven.

One of the best ways!

 JW> No grits here either but that's OK.

 SD> I like grits

I first heard of them and tasted them when I was 12, on a Florida
vacation, for breakfast, under my fried egg. I remember asking the
waitress, "What are they?" She said "Grits." "Do I eat them?" "Sure
you do honey." "But what are they?" "Tradition, mostly."  I didn't
even recognize them as corn as I was only familiar with yellow sweet
corn, yellow corn meal and popcorn. I was not overly impressed with
them and did not come across them again for over 30 years.

Fast forward to the 90's: an echo person kindheartedly sent me
two bags, one traditional medium coarse and one instant fine. The
postage cost more than the grits! I discovered I still didn't like
them but never said anything. I did use them all up however once I
discovered that 2 parts high gluten white bread flour to 1 part grits
made a nice loaf of bread.

 SD> like hominy also.

I've never had hominy. My co-op once ordered in one case of canned
hominy but never re-ordered as it stayed on the shelf forever. I
noticed them, after they were mentioned here once, but didn't buy any
at the time. A month later I decided to try a can but couldn't find
any and the manager said they had gone to the landfill, after the
food bank declined to take them.

 JW> ... Some people actually grow, eat and like okra.

 SD> I'm none of the above.  Okra's "mouthfeel" is slimy to me

It doesn't have to be if they are pickled or deep fried. I liked
Campbell's chicken gumbo soup as a kid; to bad they don't make it
any more (or if they do, they don't distribute it in my part of the
world.) I buy a few occasionally for gumbo or Indian and Middle
Eastern dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balti Okra Masala (Masala Bindi)
 Categories: Indian, Vegetables, Chilies
      Yield: 4 servings
 
    500 g  Okra
      4 tb Oil
    250 g  Onion, cut into thin slices
      1 tb Grated fresh root ginger
    125 g  Finely chopped fresh
           Tomatoes
      1 ts Salt
    1/2 ts Ground turmeric
      1 ts Ground fresh green chilies
      2 tb Whole coriander leaves
 
  When buying okra, always pick the small firm ones as they are
  easier to cook.  Wash the okra in cold water and wipe off excess
  water with kitchen paper.  Cut off tops and tails of okra and either
  leave okra whole, or cut into 5 cm (2-inch) pieces.
  
  Put the oil into a karai or deep frying pan, add the onions and
  fry until they are transparent.  Add the ginger, tomatoes, salt,
  turmeric and chilies.  Simmer mixture on low heat for 7-10 minutes or
  until the liquid is reduced.
  
  Add the okra and stir once.  Simmer for 10 minutes on low heat or
  until okra is cooked but still firm to touch.  Do not stir too often
  as okra is a very delicate vegetable and may break up.  Sprinkle with
  coriander leaves.
  
  Serve with a raita and chapattis.
  
  From: A TASTE OF BALTISTAN, Sabiha Khokhar
  
  From: Mahlon Wall
 
MMMMM



Cheers

YK Jim


... <<SLURP>>... Slimy, yet satisfying.

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