+1
The dried spices in the "Mexican" food aisle are a great bargain. Oregano, bay leaf, cumin, cinnamon, dried whole peppers, etc.
They usually come in plain cellophane bags which I will put up in Ziploc bags for bulk storage. Then I will fill up my existing glass spice jars when they run empty.
I like to make a salsa with black eyed peas cooked "al dente" with a couple of bay leaves. Then I add diced tomatoes, green onion, cumin, fresh cilantro, diced jalapeno, olive oil and lime juice. Add some habanero sauce to your heat level.
I've always heard that one should add bay leaf when cooking most any kind of dried beans?
Around here we call that Redneck Caviar. LOL
I third that. Very good stuff! Not mush.Yes they are. I haven't ever had anything from Glory Brand that wasn't quite good.
I love fried zucchini and green tomatoes. Learned to love them when I lived in the midwest for 13 years.
Lol. I was going to say “WHEREABOUTS WUZ THE ONIONS!?!!” Whew. I don’t know but don’t fry my squash without onions in it. Copious amounts would be the measurement. Yum.Mom liked her yellow squash, green tomatoes, and potatoes all diced up and breaded, then all fried together. Sometimes, she would add chopped onion to the mix. It was pretty good, too.
Lol. I was going to say “WHEREABOUTS WUZ THE ONIONS!?!!” Whew. I don’t know but don’t fry my squash without onions in it. Copious amounts would be the measurement. Yum.
Mom liked her yellow squash, green tomatoes, and potatoes all diced up and breaded, then all fried together. Sometimes, she would add chopped onion to the mix. It was pretty good, too.
We are kin then. lol. Anything that contains onions or tomatoes in it is a correct food group.When I make fried squash patties, the more onions in it the better it is!
Similar here. Yellow squash, potatoes, okra, & sweet onion , but use corn flour for breading. Make me hurt myself....
Similar here. Yellow squash, potatoes, okra, & sweet onion , but use corn flour for breading. Make me hurt myself....
I've always heard that one should add bay leaf when cooking most any kind of dried beans?
Sounds delicious. PW can't eat white beans nor potatoes. We eat pintos, red, limas, and several others.My favorite meal, from childhood to now, is white beans cooked with ham hock, stewed potatoes, and my mother's homemade cornbread.
We call that cooked in love with all the health nuts here and certain religious persuasions.Yes, lard!
I never thought of making cornbread in a waffle iron. That sounds good! I'll have to try it.We had a big pot of pinto beans for supper tonight, cooked with ham hock, bacon and onions. When done, I added some brown sugar, mustard, and a tablespoon of molasses. This was something on the package of beans....not something I had ever done before, but it was actually pretty good. Since it’s so hot I didn’t want to light the oven, so I did my cornbread in the waffle iron. Good stuff with lots of butter....yum!! Dh and I are both born and raised WV hillbillies, so cornbread and soup beans are a staple for us. Good eats!
Heh. I have a “secret” stash of lard. Every time I cook with it everyone raves about the food. It is then I have to kill the compunction to NOT say “that’s because it had lard in it.” I swear I cannot for the life of me understand why people believe Crisco is better for them than lard. WAIT! WAIT! MARKETING. I sometimes forget about those “people”.We call that cooked in love with all the health nuts here and certain religious persuasions.
I never thought of making cornbread in a waffle iron. That sounds good! I'll have to try it.
Raggedy, am stealing that Cannelini and Ham hock recipe. Bacon too. I bet that's damn tasty.
I ran a cannerload of 'winter white veggie soup' earlier, turnips, parsnips, leeks, hearty cold weather fare
jars all sealed up and cooling down.
I love pickled okra, can eat a whole jar if you don't hide it from me in the fridge, lol.
Agreed on China seafood, read your label, read your label. Shrimp from Vietnam, Thailand, be choosy.
how about another plus for Goya, their squid and calamari is harvested off coast of Spain and makes superb Paella.
I use the Goya for Christmas Eve for Fruitti de Mare (already have my import can of San Marzanos waiting)
Goya Jumbo Squid in Olive Oil (Jumbo Calamar en aceite de Oliva) Net.Wt 4oz
www.amigofoods.com
for those avoiding Pacific seafood, they are a worthy option.
the band Clutch has something to say bout dat canned crab from SE Asia....and a free recipe! RT 3:35
"hot bottom feeder"
View: https://www.youtube.com/watch?v=SOTrHrGSeNM