Posted on 09/30/2019 4:08:25 PM PDT by Jamestown1630
We had a small coffee can of bacon grease in the kitchen growing up. I still save it but freeze in ice cube trays and then bag it, freeze it.
Don’t get me started on grits :)
I have to agree with you on that point. My one experience with boiled peanuts truly ‘weirded’ me out :-)
I prefer salted and ROASTED!
My Granny always kept it in a teacup :’)
We’ve bought something else, and it works really well - it has a sieve on top:
https://www.amazon.com/RSVP-International-FAT-W-Stoneware-Grease/dp/B0017TZSU0
I agree, absolutely!
Lord that made my mouth water! I have always wanted to try that. I so love garlic & cook with it a lot. About every 3 or 4 weeks I spend an hour smashing heads of garlic. Cook slowly in olive oil until soft & put it all in a jar after it cools. Then all I have to do is scoop out what I want.
It is so weird to work with people who don’t cook from scratch. It kind of blows my mind.
Aint giving away my prize winning recipe :)
You know: I can’t stand people who won’t give away their recipes.
There’s a guy in my workplace who makes the most fabulous, never-before-tasted Seafood Salad.
He will not give away the recipe, no matter how I beg.
To me, that seems very stingy -
Just think of all the joy and pleasure you could be spreading around...
Wife makes a great Mexican chicken pisole soup with whole hominy. Always ask her to double the amount. Did have grits during a short stay in the south. Reminded me of cream of wheat hot breakfast cereal.
Never had hominy until my dad was transferred to a small VA facility in SE Colorado. They served hominy in the school cafeteria. Never seen it served anywhere, but we can find it in the Mex food section of stores.
It’s actually white corn that has been soaked in lye, which softens the hulls and makes the corn puff up like popcorn, only soft. Old timers used wood ash to produce a lye-like alkaline substance.
Tonight, I cooked great northern beans, with ham hocks, American Indian fry bread, and deep fried salt pork. (The only thing missing was the dried corn soup and fried potatoes, which would make it a complete Indian meal). It was wonderful, but my other favorite way to prepare beans, is to cook them into soup, with diced onion, celery, tomatoes, a little garlic and a bay leaf. Served with crusty French bread.
Ooh, that looks good!
That sounds good, I make something similar. We are fortunate to have a family run meat market out here in the stix. Slaughter in the back, sell in the front. They have just about everything and smoke their own meats. We always have their bacon and smokes ham hocks on hand.
If you use a Paula Deen type recipe with heavy cream, butter and sharp shredded cheddar, you’re in for a world of delight.
Yes that sounds good but my arteries would not like it.
Concur.
Definitely a heart attack on a plate.
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