Well tonight I made some of this and it was mighty yummy, with fresh
local shrimp
http://huggingthecoast.com/2008/10/29/spanish-style-garlic-shrimp-with-capers/
I was missing the capers, but it came out fine, though they would have
added a good counterpoint to the sweetness of the shrimps.
--R
Redghost wrote:
I think the driver of the horse cart pointed that one out to us when
we were there in 2004. Could not get SWMBA interested in walking that
far for peasant fare. Ended up eating Gump shrimp
clay
On Dec 21, 2008, at 1:03 PM, Rich Thomas wrote:
Shrimp and grits, oh my...I have been converted to Low Country cooking.
If any of you ever find yourself in Charleston (the SC one), check
out a place called Hominy Grill. The chef has gotten awards from
Gourmet mag and those cooking shows. He's a pretty local guy, sorta
makes up dishes based on the regional cuisine and it is yummmmmmie!
It is a small place in an old barber shop building in the old part of
town, open for brekkie lunch and supper I think too. Have been there
a few times for brunch on Sat or Sun, it is real easy eatin. The
shrimp Benedict is to die for (and it might hasten the process too,
but you will be happy).
Oh man I am headed to the grocery now for supper items, I am getting
some ideas here....
--R
Wilton Strickland wrote:
'Liked it when Mamma made it; 'still like it. Grits, of course, are
little
bits of ground, dried hominy. Too many people just snicker at bofem
and
don't know what they're missing.
Wilton
----- Original Message -----
From: "Loren Faeth" <lfa...@leadingchange.com>
To: "Mercedes Discussion List" <mercedes@okiebenz.com>
Sent: Sunday, December 21, 2008 2:26 PM
Subject: Re: [MBZ] OT: Hominy
Thanks Wilton. If we ever meet up, we'll have to share a bowl of
hominy.
It is amazing of how much Americana the population in general has
lost. But they can tell you all about anyone on the cover of People
(sheeple) magazine in the last year.
I've not found anyone who would even agree to taste hominy, but I've
always liked it. All that I've eaten has come out of a can
though. I remember grandma making soap, and I have always liked how
nice lye soap is, but I don't remember ever hearing about someone
making hominy. I suppose there is probably a recipe in one of the
foxfire books.
At 01:05 PM 12/21/2008, you wrote:
'Found this a few minutes ago: http://www.appropedia.org/Hominy
Wilton
----- Original Message -----
From: "Wilton Strickland" <wilt...@nc.rr.com>
To: "Mercedes Discussion List" <mercedes@okiebenz.com>
Sent: Sunday, December 21, 2008 1:51 PM
Subject: Re: [MBZ] OT: Hominy
'Just called my sister hoping that she may know Mamma's recipe for
making
hominy - no answer; I'll try again later. Generally, you boil
regular,
hard, "field" corn (usually fed to animals) with appropriate
amount of
lye
(NaOH, sodium hyroxide). This makes the outer husks come off and
makes
the
grains swell to produce a delicious and tender hominy.
Mamma's recipe for lye soap: one box of lye (NaOH) to 3 pounds of
lard
and
10 quarts of water. Boil in well-ventilated area (preferably
outside)
for
several hours 'til the mixture becomes thick enough to be stringy
when
allowed to dribble from a ladle dipped into it and held a foot or so
above
the surface.
Wilton
----- Original Message -----
From: "Loren Faeth" <lfa...@leadingchange.com>
To: "Mercedes Discussion List" <mercedes@okiebenz.com>
Sent: Sunday, December 21, 2008 12:50 PM
Subject: [MBZ] OT: Hominy
Wilton, can you tell us how to make hominy? I think I remember
hearing lye was involved with the process.
Soap making is pretty easy to get info on. Fat, wood ashes and Lye
as primary ingredients.
Loren Faeth
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Loren Faeth
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