I'd assume, as a fan of hominy, that there would be lumps.

And likewise I wondered how 35 minutes would do for the stuff,
unless the recipe writer was thinking of grits, so why didn't
she say GREE-YUTS?

I'll have to look at that and try it some day.

Grits in cornbread might make sense to me. Big old
pearl hominy, I can't see it.

And then why was someone from Concord MA using hominy anyhow in
the first place? Or Colorado, for that matter?

Maybe she was a transplant?

Maybe - or a culinary adventurer out of her main stream.

Title: Italian Chocolate Nut Cookies
Categories: Bakery, Italian, Cookie, Vegan, Holiday
1/2 c Margarine
2/3 c Cocoa, unsweetened
2 c Light brown sugar
1/2 c Water
2 1/2 c Wholewheat flour

I'd sacrifice the veganism in favor of butter, or
perhaps substitute light oil; everyone here knows
what I'd do with the wholewheat.

1 1/2 ts Baking powder
2 ts Cinnamon
1 ts Cloves or allspice
1 c Finely chopped almonds
1 c Raisins

Interesting. I envision something heavily healthy
and nourishing, not so much enjoyable.

Nava Atlas, "Vegetarian Celebrations" From: Mark Satterly Date: 06
Apr 94

Ah.

... Would one who dislikes hominy be a antonym?

I'd think he'd be more of an antony.

Macau-Style Pork Chop Sandwich
categories: celebrity, main, lunch
servings: 4

4 boneless pork rib chops or cutlets
1/4 c soy sauce
1/4 c Chinese rice wine
1/4 c black vinegar
1 Tb sesame oil
4 garlic cloves, peeled and coarsely chopped
1 Tb five-spice powder
1 Tb dark brown sugar, packed
1 lg egg
1/2 c all-purpose flour
1 1/2 c panko bread crumbs
salt and pepper
2 c peanut oil for frying, more as needed
8 sl white sandwich bread, toasted
Chili paste, for garnish

Pound the pork 1/4" thick.

Whisk together the soy sauce, rice wine, vinegar, sesame
oil, garlic, five-spice powder and sugar. Place pork in
a sealable container with the marinade. Making sure
everything is coated, seal and refrigerate 1 to 12 hr.

Remove chops from marinade and brush off garlic. Beat
eggs in a bowl with 1 Tb water and place flour and panko
in separate bowls. Season the flour with salt and pepper.

Add the oil to a heavy-bottomed frying pan and heat on
medium-high. Test the oil with a pinch of breadcrumbs and
make sure they sizzle. Add the chops to the oil. Do this
in batches if necessary. Cook 5 min per side until crisp.
Remove the chops and drain on paper towels. Season
lightly with salt.

Serve on toasted bread with chili paste.

after Anthony Bourdain, Appetites, adapted by Shawny, icookedthebooks.com
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