Subj : Road Food was: Hominy Gri
To : Ruth Haffly
From : Dave Drum
Date : Mon Jun 16 2025 10:16:00
-=> Ruth Haffly wrote to Ben Collver <=-
RH> Hominy grits in a can? I don't know, count them and them you'll know
RH> hominy grits in a can. (G)
AFAIK ready-to-heat-and-rat grits in a can is a non-existent fantasy.
That being said I do not like hominy (it's a texture thing) nor it's
ground up form drywall spacle (grits). The only way I will voluntarily
eat hominy is as Corn-Nuts.
OTOH - I loke regular corn just fine. Niblets, on the ear, popped, etc.
BC> What do vegan zombies say? "Graiiins"
RH> Ever meet any? No, because they don't do meat? (G)
Very Punny!
BC> I like making jokes about vegans but never about tofu,
BC> that's just tasteless.
RH> Agreed, but this thread has some kick to it. Just got back Wed.
RH> afternoon from a 7,200 (+/-) mile trip. For the most part food was
RH> good, some was great, some was meh but that's travel.
Tofu is one of those take-it or leave-it things. If it's in an Oriental
entree and is sauced so there is *some* flavour -- then I'll eat it as
part of the dish. But if the tofu is the main part of the dis ... No.
thank you very much.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Spiced Corn Nuts
Categories: Snacks, Vegetables, Herbs, Chilies
Yield: 2 Servings
1/2 c Dried hominy
1 Carrot; halved
5 Springs fresh thyme
1 cl Garlic; smashed
1/2 md Onion
2 ts Spanish smoked paprika; more
- to taste
1 tb Chilli spice; more to taste
Kosher salt & chunky fleur
- de sel
Soak the hominy in a big bowl filled with water for at
least 6 hours - or preferably overnight.
Fill a medium pot with water, add in 1 carrot, cut in
half, 4-5 sprigs of fresh thyme, 1 smashed garlic clove,
the onion, the pre-soaked hominy and a few pinches of
salt. Bring to a boil, reduce to a simmer and cook for 1 -
2 1/2 hours (until the skins of the kernels are beginning
to split, but the kernels themselves are not completely
falling apart. You should be able to pierce them with a
fork, but they should still have a slightly chewy
texture).
Using a fine mesh strainer, drain the kernels, sprinkle
them with a few pinches of salt and let them strain for
about 30 minutes. Toss the vegetables and dry the kernels
well with paper towels.
Preheat your oven to 400ºF/205ºC.
Transfer the kernels to a bowl and toss with the spices
and a few pinches of sea salt.
Spread the kernels in an even layer on a Silpat or
parchment paper-lined baking sheet and roast for
approximately 15-25 minutes (until the kernels appear
dried and are slightly crisped--but not burned). Be sure
to toss every 8-10 minutes so that they don't burn.
To serve: drizzle the nuts with some extra virgin olive
oil and toss with fleur de sel or any large-grained sea
salt and the chilli spice/paprika. Eat warm or cool.
Baked corn nuts can be stored in sealed container for
up to one week. (If they last that long without being
eaten - UDD)
Recipe by: Kasey Fleisher Hickey
From:
http://www.thekitchn.com
Uncle Dirty Dave's Archives
MMMMM
... Vegetarians who eat fish are called fish & chipocrites.
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