Text 29693, 70 rader
Skriven 2015-08-04 07:00:46 av Dave Drum (1:261/38.0)
  Kommentar till text 29678 av Carol Shenkenberger (88002.cooks)
Ärende: Hominy was:fast things
==============================
-=> Carol Shenkenberger wrote to Dave Drum <=-

 DD>> Title: Spam Stuffed Squid
 DD>> Categories: Pork, Seafood, Herbs, Breads, Wine

 CS>> Oh my, even i won't go there!

 DD> But Jim Bodle would since it combined two of his well know food passions.
 DD> Maple syrup being the other.

 CS>> I did how do a grits stuffed one a few times.  Humm, that one might
 CS>> have taken to spam in small squares....

 DD> And *I* won't go there not being a fan (to put it mildly) of eating
 DD> wallboard spackle.

 CS> Hehe no sense of adventure Dave!

Oh, I have a pretty good adventurous streak. Else I'd not have tried some of
the culinary "delights" I have enjoyed. But, I am not a fan of hominy or its
by-products. It's mostly a texture thing with hominy. And blandness in extremis
in grits. And, yes, I know you can tart them up to simulate food. But you can
do the same with sawdust and soya grit.

 CS> I made up some spackle^D^D^D^D^D^D^Dgrits with a lovely batch of fresh
 CS> kimchee this weekend.  Sichimi Togarashi for the seasoning.  The size
 CS> of the korean flaked red pepper was too big for us so got the smaller
 CS> packet of 'T.O' which works well with bok choy and mustard green
 CS> kimchee.

I do, however, enjoy the occasional puck of fried mush (fried in bacon
dripping) if it's crispy enough and the egg yolk runny enough.

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

      Title: American Indian Hopi Blue Corn Mush "Savory Way"
 Categories: Five, Puddings, Vegetables
      Yield: 6 Servings

      1 qt Water
           Salt
  1 1/2 c  Blue cornmeal
           Oil or bacon grease; to fry

  Bring water to a boil in a saucepan, add salt to taste, and
  whisk in the cornmeal. Lower the heat and stir the cornmeal
  for 10 minutes or until it tastes done. The coarser the
  meal, the longer it will take. Pour the cooked cereal onto a
  cookie sheet or into a bread pan and set it aside to cool
  for an hour or so or until firm. Once it has cooled, slice
  it into pieces for frying. Fry the slices in butter or oil
  in a nonstick pan until lightly crisped on both sides. If
  this is to be eaten as a savory, sprinkle a little red chile
  or paprika on top just before serving.

  This is cooked like cornmeal mush, molded in a bread pan,
  and then sliced and fried. It is delicious with a clear corn
  flavor and odd purple-blue color. It's good with eggs and
  bacon, or with butter.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... 'Tis an ill wind that blows no minds. -- Malaclypse the Younger

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