Text 34320, 112 rader
Skriven 2013-03-03 06:12:00 av Dave Drum (64502.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Hominy
==============
-=> Nancy Backus wrote to DAVE DRUM <=-

 NB>> Grits and okra I have no troubles with, in fact I rather like them
 NB>> most ways...

 DD> Nearly all the food items with which I have problems are in that
 DD> category due  to texture issues. Hominy squeaks on my teeth when bitten
 DD> into. Grits (polenta,  too, you Dagoes and Cream Of Wheat for good
 DD> measure) is just mushy mush - which  is OK fried in bacon dripping, but
 DD> otherwise good wallboard spackle. Okra has a  mouth-feel of something I
 DD> would spit into a Kleenex after a racking cough - or,  if unobserved,
 DD> spit against a wall window to watch it trickle to the bottom.

 NB> Well... I don't remember the squeaks on my teeth for the hominy, just
 NB> the bad taste, but then I was probably all of about 5 or 6 when I last
 NB> had it.

Popcorn under some conditions gives me the squeak, too. But not all the time
like hominy does. And I like popcorn enough to put up with the occasional
squeaky sensation when biting into partially popped (or denser than usual)
kernel.
 
 NB> You don't have to eat mush if you don't like it, either... I
 NB> tend to load it up with butter and sugar if for breakfast, or have it
 NB> under a sauce otherwise.  But there are some ways of cooking okra which

Fried mush with a decent (non-maple) syrup and butter is OK. Not a favourite -
but, OK.

 NB> does get rid totally of the slime factor... like what I've had on a
 NB> couple of Indian buffets, baked/fried to fairly dry, with a nice
 NB> spicing... except for the sight, you'd never know it was okra...

I've tried it baked, boiled, broiled, fried, deep-fried, stewed, in gumbo, etc.
Still don't like it. And, yeah, I've had it down the Indian buffet a couple
times - see above.  Bv)=  I've really given it the old college try. Certainly
passed the Aunt Ah test on it by a lot.
 
 DD> And I would never make a good Brit - as I don't like mushy peas. Fresh,
 DD> frozen,  freeze dried, encaked in wasabi, pea pods - yeah, baby ...
 DD> bring 'em on. But,  canned or boiled into paste/much you can just
 DD> eliminate the middle man and bin  them right off the stove.

 NB> I don't like canned peas, either... or overcooked, for that matter...
 NB> Maybe if I thought of them as a form of re-fried beans...?  Nah...
 NB> those are ok in their place (like as part of a filling, or occasionally
 NB> as a side, maybe...) but not something I go after much either...  ;)

What is odd is that I quite like split pea w/ham soup. Once again, it's the
texture which is soupy rather than mushy.
 
 DD>> will like it." Of course there is no location listed to cash out that
 DD>> guarantee - as I have not liked any of those "miraculous" recipes.
 NB>> There's no guarantee that anyone can be made to like anything... with
 NB>> whatever preparation... but some dishes are better than others... ;)

 DD> If it was starvation (not just going hungry for a while) I could
 DD> manage any or  all of the things mentioned. But, I would have to be
 DD> near the end of my wick.

 NB> True starvation could make lots of things look much more appetising,
 NB> I'm sure...  ;)

Fortunately I have never been in that sad state. Mostly I have been over-fed my
whole life.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Split Pea Soup w/Ham Hocks
 Categories: Soups, Vegetables, Pork
      Yield: 7 servings

      1 lb Green split peas
      2    Smoked ham hocks
      2    Ribs celery; fine chopped
      1 md Yellow onion; fine chopped
      1 md Carrot; fine chopped
      2 tb Minor's or GFS chicken base
      1 ts Garlic granules
      1 ts Salt
    1/2 ts Dried oregano
    1/4 ts Ground black pepper
      8 c Water; to 10 cups
      1   California bay leaf
 
  In a large saucepan, combine all of the ingredients; bring
  to a boil. Reduce heat, leaving cover ajar, simmer for 3
  hours, stirring occasionally. Remove and discard bay leaf.
  Remove the ham hocks; when cool enough to handle, cut meat
  in bite-size pieces. Return meat to the soup and heat
  through.                                                    

  May also be prepared in a crock-pot. I put the peas,
  half the water and the chicken base in a sauce pan and
  boil hard for a couple of minutes, then into the crock
  pot with all the rest of the ingredients and the rest
  of the water and set on low to cook whilst I go off to 
  earn my daily bread. Hearty and good. Real "flutter the
  covers" fare. - UDD

  Yield: 6 to 8 servings.

  Adapted from: Taste of Home - Feb/March 1996

  Uncle Dirty Dave's Kitchen

MMMMM

... What's the point of having a rapier with if I can't use it to stab people?
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