Text 23112, 71 rader
Skriven 2015-01-21 04:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: no veggies! 80
======================
 ML> I could live in such a place. I could thrive in such a
 ML> place if I were allowed to vary my diet with lamb chops
 ML> at least once a week.
 JW> I wouldn't want that; I'd like more variety.

I don't know if it's a defect of my imagination, but
beef and four condiments - salt, pepper, garlic, and
cayenne - are all I really need.

 JW> -1- steakhouse
 JW> -2- sea food place
 JW> -3- Chinese
 JW> -4- Pizza
 JW> -5- Italian
 JW> -6- a diner with all day breakfast, good burgers and chili
 JW> -7- a toss up between a fried chicken joint and a Kosher deli

It's not that I wouldn't set a foot in these places,
except maybe the diner, but I wouldn't miss any of
them besides number one.

 JW> The diner would also make poutine-like dishes:

Arghhh.

 -=> Jim Weller said to Dave Drum <=-

 DD> fresh picked green beans and fresh sweet corn cut from the cob
 DD> - sometimes with tiny new potatoes tossed in, too
 JW> Succotash by definition is lima beans and corn. It can have
 JW> additional ingredients but the basic recipe must contain both those
 JW> things. I will concede in advance that a lot of modern recipes don't
 JW> follow those rules.

Comes from the word "msquatakhhh" onomatopoeia for the
sound you make after ingesting the stuff if you don't
want to mess the table.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Kathy Pitts on Hominy
 Categories: Info, Grains
      Yield: 1 text file

  The Mexicans make a wonderful pork stew called Pozole that contains
  hominy, pork, chunks of chiles, onions, etc, topped with fresh
  chopped veggies, lime juice.  Don't have a recipe handy, though....

  My mother used to make a pretty good hominy dish by draining the
  corn, and making a cheese sauce (whatever you make for macaroni and
  cheese will do nicely).  She would then combine the hominy and
  cheese, top with some pieces of cooked bacon or leftover ham, and
  baked the whole thing until it was browned.  I loved it as a kid.
  Made it for Wes one time, and discovered he hates hominy as much as
  he hates grits, so haven't had it in a while.

  I've also had an elaborate succotash that contained (in about equal
  proportions), hominy, fresh corn cut off the cob, fresh lima beans and
  cooked white (navy) beans.  Very nice stuff.

  One of my aunts (a Southerner from Mississippi) used to fry it in
  bacon drippings until it was brown and serve it as a side dish.
  Don't recall being all that thrilled with THAT presentation, though.

  Kathy in Bryan, TX

MMMMM

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