The food thread

[mountainman bob]

Ooh......wonder how it’d be lightly smoked first?

 

[billshurv]

I suspect rather good!

 

[mountainman bob]

I’ll let ya know.....

Maybe even some chipotle too

 

[Cal Weldon]

Only two have ripened

Cardboard box, layered, with newspaper between and covered with a towel. Leave for 7 days - red tomatoes.

 

[billshurv]

That requires something I am very short of...space to put the box. But I will try that on the undamaged fruits. My gran used to put them in the dresser drawer in the spare bedroom.

 

[simon7000]

Cardboard box, layered, with newspaper between and covered with a towel. Leave for 7 days - red tomatoes.

Generally the trade calls the green tomatoes that will ripen "breakers." They must have a touch of red otherwise they probably won't turn red. Unsure if exposing them to the gas released by ripening tomatoes will change that.

 

[Cal Weldon]

Fried green tomatoes.
When I was a child, I thought my family was the only ones to ever do that. Then out came the movie and I was flabbergasted.

 

[mountainman bob]

It’s a staple in the south......right up there with corn grits and sweet tea.

 

[Cal Weldon]

corn grits

Is there grits other than corn?

 

[mountainman bob]

Hominy grits.....technically it’s still corn but if you prefer one or the other it’s worth taking note.
I prefer the corn grits......more texture less creamy.

 

[Charles Darwin]

Enough of these ad hominy attacks!

 

[Cal Weldon]

hehe.

 

[TheGimp]

I prefer stone ground yellow grits. The white ones have no flavor to me.

Grits are a canvas on which a painter works.

For two servings:

3TBSP grits
1-1/2 cup water
Garlic powder
Onion powder
diced onion
diced jalapeno
chicken stock (leave out the water, or bouillon with water)
1 tsp parmasean
a dash of salt
cook till thickened over a low to medium burner.

Add at your discretion:

1/4 cup shredded taco cheese
diced tomatoes
bacon bits or fried bacon

 

[nezbleu]

I prefer stone ground yellow grits. The white ones have no flavor to me.

Grits are a canvas on which a painter works.

For two servings:

3TBSP grits
1-1/2 cup water
...

That doesn't seem like very much grits for two.

 

[nezbleu]

I roast the pumpkin first (with some onions) then thicken with red lentils and chuck in a few chillis to add some zing.

Another nice way to do pumpkin: Drizzle some olive oil in a rimmed baking sheet. Cut some wedges of pumpkin with the skin on, lay them in the oil. Toss in some sprigs of rosemary and thyme and some halved, unpeeled garlic cloves, drizzle more oil over all and season with salt and pepper. Roast in a hot oven until the pumpkin is tender, let cool slightly. Boil some penne. Cut the peel from the cooked pumpkin, discard the herbs and garlic, coarsely chop the pumpkin flesh and toss with the left over oil from the pan. Drain the penne and toss with the pumpkin, which becomes almost like a sauce but with some chunks. Grate a bit of parmesan over the pasta.

 

[mountainman bob]

You fellers are killin me, I’m on the third night of a giant pot of jambalaya.......it’s good n’all but three days!

 

[TheGimp]

Trust me, three tablespoons of grits swells up a lot when the starch gelatinization takes place.

This is usually served with eggs and sausage for breakfast, so it is not a dinner meal.

If you want shrimp and grits, double the recipe.

 

[Cal Weldon]

Another nice way to do pumpkin:

I sometimes do it they way I do Kabocha. The Chinese dim sum sauce they use for the spareribs. ie: fried in a cut back black bean base.

it’s good n’all but three days!

It's not only tasty, it's good for you inside and out. Soul food.
Took me four days to knock off the lamb leg. I have 5 more in the freezer. Can't help myself sometimes. Maybe I'll grind the next one for burgers.

 

[rsavas]

And I am still working on the roast beef, we had soup last night, I used the broth at the bottom along with the left over veg, added some more carrots, broccoli, small shell pasta and cut up the meat into bite sized squares, damn that broth was tasty. Take that Campbells

 

[Cal Weldon]

Homemade has no competition.