Quoting Bill Swisher to Jim Weller <=-
whole kernels of white corn [...] 1/2" [...] and they swell
quite bit [...] I can't imagine using the whole kernels, they
will probably end up as a pretty big glob.
That's why they're fine in soups and stews but no good for
breadmaking. Masa harina flour is though which is just ground up
Yeah, that was what I was thinking.
dried hominy. Hominy and grits aren't common in Canada at all but
I've played around with them a few times. Even yellow cornmeal isn't
used much here. I've met people who have never tasted cornmeal mush,
southern cornbread, northern johnny cake or even Italian polenta,
We had the pellagra discussion at the picnic, and I
didn't dive in early enough to note that a corn diet
doesn't actually rob you of vitamins. If you get your
nutrients in another way, such as from meat and maybe
(I hate to admit it) legumes, similarly to beriberi.
which was pretty much a restaurant fad that came and went.
In a lot of the world stuff like it is standard food,
especially in poorer parts. The fadness comes from the
wealthy urban folks who discovered that made with cream
and cheese it actually can taste kind of good.
&
What's wrong with having the brown junk in it as a cooking
grease...?
They're bits of protein and make gravies taste better but will burn
and scorch if they're fried beyond a short and gentle heating.
Oh, ok... I wasn't thinking so much of using a high heat with it, as I tend to keep things of a more gentle heating... not being a proper
cook, I suppose... ;)
If you're doing something like slowly sweating onions so that they
go limp and mild tasting but not get browned then those brown meat bits
would make them better tasting but if you're deep frying things in
the 350-375F range, they are going to turn black and bitter and
make the oil and the food taste nasty.
When making chicken scratchings the other day I overcooked
the rendering by less than one minute, and it started to smoke.
I will still use the fat, but not for a good hard saute. Note
after the fact: someone threw away the fat.
.. Deep-fry something enough, it's likely to get tasty.
Ain't it the truth. I'd eat deep-fried rats.
My version of this uses potatoes instead of
bread and almonds.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Skorthalia (Garlic Sauce)
Categories: Greek, Sauces
Servings: 1
5 Garlic cloves
1/4 c White vinegar
Salt
125 g Crustless stale white bread
1/2 c Ground almonds
1/2 c Olive oil
1 tb Lemon juice
Freshly ground white pepper
Makes: 1 1/2 cups
Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a
mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold
water and squeeze dry. Crumble into small particles and gradually blend
into garlic, adding a little vinegar to smooth the mixture.
When well pounded and smooth, transfer to a bowl if mortar is small.
Gradually beat in ground almonds and olive oil alternately with remaining
vinegar. Beat in lemon juice and add salt to taste. If mixture is very
thick, beat in a little more oil or lemon juice, depending on flavour
balance. Mixture should be the consistency of stiff mayonnaise.
Turn into a serving bowl and serve with fried fish, squid, fried or
boiled
vegetables or as directed in recipes.
Food processor or blender method: Soak garlic as above. Place all
ingredients except oil in container and process or blend until smooth.
Gradually beat in oil. Adjust seasoning, flavour and consistency as
above
and blend until smooth. Do not over-beat as mixture could heat and
curdle.
From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302
069
1
Typed for you by Karen Mintzias
MMMMM
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