Dry Beans ?

[satx78247]

YEP.
("Duckie" will once more claim that I'm cooking my usual "Depression Food".= Gives her something to JAB me about, so everyone will be happy. = She is a graduate of the Cordon Bleu School in Paris & my redneck, NETEX "country fare" makes her LOL.)

As the saying is: You can take the boy out of the country but not the country out of the boy.

yours, satx

 

[tenngun]

No disrespect for Duckie, but I'll take depression food, country food, southern food, downeast or Midwest or tex-mex over any French cooking I have ever had. And as long as Italians and Germans can raise grapes may God save me from French wine.

 

[satx78247]

None taken. - She's just "fancier" than I am, though she will at least try some of what I cook.
(She has learned to like cathead biscuits with white gravy, fried catfish (NETEX-style) & eats my homemade Tex-Mex food W/O complaint.)

Fyi, I'm not really fond of the FROGS or of most of their food.

yours, satx

 

[coloradoclyde]

You're living with a Le Cordon Blue graduate and your eating beans and cornbread..... :shocked2:

Is she a chef? or other....

 

[satx78247]

NOPE.
"Duckie" went to chef's school to "have something to do with my time", when I was on an "unaccompanied tour" OCONUS.

I cannot tell a lie. I still love the regional foods of my youth.

yours, satx

 

[tenngun]

My wife hates to cook. She can cook and cook well but hates every miniute spent in the kitchen. Early in our relationship I told her I would be happy to do the cooking if she would do the dishes.
My daughter is a real good cook, her husband is a cordon blue trained cook. She does most of the cooking in her house. I don't think I have had three meals at thier house that he cooked. My daughter likes to back pack with me and likes my trail food more then the freeze dried stuffs she carriers when she is on her own or with friends. Holidays see me in the kitchen.

 

[satx78247]

Since "Duckie's incident", either one of the nurses or I do most of the cooking.
(I often tease "Duckie" & remind her that Inez, Violetta or I don't need a "back-seat driver".)

yours, satx

 

[Obi-Wan Cannoli]

I've been thinking about adding this to a day pack for extreme emergencies. Does anybody have an experience with this stuff?
http://www.amazon.com/Yoders-Canne...8&qid=1457868907&sr=8-1&keywords=canned+bacon

 

[coloradoclyde]

I haven't tried that particular brand, but about 30 years ago I tried some made from a Canadian company. I thought to myself...."yummm I like bacon". It tasted horrible. Dog food in a can. :barf: :barf:

 

[tenngun]

Lighter and tastier is dry smoked bacon. I know turkey foot traders carriers it, I'm sure it can be found elsewhere. In your day pack you can pack a pound of dried green peas, half a pound of bacon, and a pound of mixed grain you can have three to four days of emergency food for three pounds.
You will like the dry smoked bacon so well you will be using it at home, but I find it a pain to freshen and fry, most of the time it was served boiled or boiled with something else in the old days.

 

[gearheart]

Prefers German or Italian wines over French. Knows about dry cured bacon. You can pull up a log and sit by my fire anytime. :thumbsup:

 

[nhmoose]

Beans corn bread and good company, Gods gift to simple men :thumbsup:

AMEN!! :metoo:

 

[Obi-Wan Cannoli]

I've been eating a lot of couscous recently. I don't think it deserves it's own topic, plus I believe this has become the potpourri area of the cooking forum. I cook it up, and then add extra virgin olive oil, balsamic vinegar, and course sea salt...it's alright. :idunno:

 

[coloradoclyde]

I think I'd rather just have regular pasta with olive oil, balsamic and sea salt.

Spaghetti aglio e olio with fleur de sel is a favorite of mine...

I have also made pasta using olive oil, wine vinegar, and salt.....sometimes I add a touch of tabasco to give it a little kick.

Couscous is basically pasta... :wink:

 

[Obi-Wan Cannoli]

I love aglio e olio. I either load it full of Pecorino Romano and/or shrimp, or a pork chop.

 

[coloradoclyde]

Pecorino or parma ....You made me hungry....so I'm eating it now. :haha:

 

[coloradoclyde]

If I had a chitarra I would make my own spaghetti....I may have to buy one.... :grin:

 

[coloradoclyde]

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.

 

[Obi-Wan Cannoli]

I use barilla.

 

[Obi-Wan Cannoli]

I made grits for the first time from a box of quaker quick grits. it had the taste and texture of moist sand. Any suggestions to cooking it up, or does it get its' name from "gritty"? thank you

:rotf: Yep! that's how they taste if you haven't eaten them from birth....It's basically hog feed......

I cooked the rest of the box of Jim Dandy grits. This time instead of the 5 minutes on low after the boil like stated on the box, I had to cook them down for 20 minutes on low after the boil to get them to what I believe is the correct texture based on what Satx and Tenngun were saying. I then added cinnamon and sugar, I wanted to keep it simple being this early in the grits game. I like them.