Had it with the Food Channel...

[Daisy and Delilah]

What the heck is vegetarian chorizo?? I can't wait to hear what it's like. I bought some chorizo yesterday and it's delicious!!

For the record, Richard. Food knowledge and trivia must be on the same level of expertise for me. You really know alot more about food than most people.

Aaron McCargo today was over the top again. I have to send an email to FN about this. They've taken away that wholesome goodness.

I'm still in love with Mr. Pat Neely.

I watched the Ultimate Recipe Challenge tonight. The judge in the middle was in a very arrogant mood tonight wasn't he?
The lady that made the grapefruit cake had bad luck written all over her. I'm surprised they aired that. After all, she left the leavening out of her cake??? I felt sorry for her all the way around. Poor thing.

Question for anybody that can answer it: what is with Booby Flake and the blue corn meal pancakes? Do people in other parts of the country typically use corn meal in pancakes or is it a BF thing?
Has anybody had pancakes with corn meal?

Also: Is it possible to make polenta or grits out of regular corn meal. Is grits just a Southern dish? When I lived in Salt Lake City, I asked the Albertson's clerk where the grits were. He said, "Where what is?" He had no idea what grits were.

Ingrid Hoffman was on early this morning, Richard. Simply Delicioso. I like the food she makes almost always.

[RICHARD]

What the heck is vegetarian chorizo?? I can't wait to hear what it's like. I bought some chorizo yesterday and it's delicious!!


I watched the Ultimate Recipe Challenge tonight. The judge in the middle was in a very arrogant mood tonight wasn't he?
The lady that made the grapefruit cake had bad luck written all over her. I'm surprised they aired that. After all, she left the leavening out of her cake??? I felt sorry for her all the way around. Poor thing.

Question for anybody that can answer it: what is with Booby Flake and the blue corn meal pancakes? Do people in other parts of the country typically use corn meal in pancakes or is it a BF thing?
Has anybody had pancakes with corn meal?

Also: Is it possible to make polenta or grits out of regular corn meal. Is grits just a Southern dish? When I lived in Salt Lake City, I asked the Albertson's clerk where the grits were. He said, "Where what is?" He had no idea what grits were.

Ingrid Hoffman was on early this morning, Richard. Simply Delicioso. I like the food she makes almost always.

How did you do your chorizo?

LOL, there is a dirty association about what people do with chorizo!

Cook the chorizo, drain the fat and then you can add onions, eggs or nopales (cactus).....the cactus is just like green beans and a wonderful way to finish off the dish. If you do add them to the dish put them in in this order?

Fry your chorizo, drain the fat off, add your cactus, drained, then toss in some eggs and scramble them.

The liquid in the cactus is sometimes slimy, you can rinse or put them out out to drain before you add them to the chorizo!

I know nothing about polenta/grits! That's gringo food?

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The Flake thing might have to do with Tex Mex food. Corn, in the south west is a strange puppy. It's different colors, blue, red, yellow, white! And all those colors can show up on one cob! It's mostly a regional thing and when some cooks discover it, they ALWAYS us it-it's a signature thing and they cannot let go of it!

Veggie chorizo?

I am going to buy some in the next week and cook it.
I'll post the ingredients and give you a detailed report! LOL, I didn't know where to post the results, the recipe thread or ???

[mruffruff]

Polenta is made with ordinary cornmeal, as far as I know. Boiled like oatmeal.

Grits are mostly southern. Made of finely ground white corn, boiled also. Hominy is also white corn, just not ground up. I don't like grits, but like to add a bit of hominy to pea soup. Grits are moving into the high class restaurants after being the mainstay of the diets of the very impoverished.

[RICHARD]

Grits are moving into the high class restaurants after being the mainstay of the diets of the very impoverished.

IN this financial climate I guess it's cool to be poor again?

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One Paula Deen acknowledgement, Bacon in the oven is a little more time consuming, but well worth it!

[Medusa]

IN this financial climate I guess it's cool to be poor again?

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One Paula Deen acknowledgement, Bacon in the oven is a little more time consuming, but well worth it!

Ever nuke bacon? It's quick and not as messy. Not turkey bacon, though. It morphs into a twig. I don't care for turkey bacon anyhow; it tastes sour to me but I cook it for my son when he visits.

[Karen]

IN this financial climate I guess it's cool to be poor again?

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One Paula Deen acknowledgement, Bacon in the oven is a little more time consuming, but well worth it!

I think its more to do with the current "Let's focus on Regional Cuisine!" Mind you, we had a North Carolina native who, every year, would cook grits for the Palm Sunday breakfast ... and admitted when I asked what they even tasted like, she said - well, something between cream of wheat and wallpaper paste ... the point is more the butter you put on it" so I was never convinced to try it. I never even ate Cream of Wheat when Ma made it, oatmeal for me, thanks!

We both prefer bacon microwaved, it gets crispy and is not messy if one uses enough paper towel. I cannot imagine being patient enough to bake bacon and get it crispy.

[Cataholic]

One Paula Deen acknowledgement, Bacon in the oven is a little more time consuming, but well worth it!

Hmmm....does it affect your cholestrol levels less this way?

[RICHARD]

Hmmm....does it affect your cholestrol levels less this way?

It depends. If you inject the grease into a vein you get the bacon rush faster?


D&D.
Is this it?
https://www.wegmans.com/webapp/wcs/s...ProductDisplay

That's more the Spanish style! You can munch on it raw.


I'll get the name brand of the Mexican stuff and if you can get some I'll get you cooking on it!


Turkey bacon? Blasphemy!


Oven bacon shrinks less comes out crispier and I put away half the cooked product. I can see doing a few packages, putting it aside and nuking it to get it hot.

[Daisy and Delilah]

OMG!!!!!!!!! THANKS JENNIE!!!!!!! I'm like a schoolgirl looking at those pictures. He looks fantastic doesn't he?????? I can see the love coming out of his pores. I might pass out.........

Richard, that's exactly the one. It's got a tough outer skin I had to remove but it's delish.

I would love to try the Mexican one. I bet it's great. They make such a big deal out of chorizo on FN, I had to give it a try. I am not dissappointed. I can think of a million things to cook with it.
Thanks.

[jennielynn1970]

I'm still in love with Mr. Pat Neely.

ditto. He just makes me swoon!!! Those eyes, that smile. He's just so sweet and affectionate (taps her on the butt all the time, lol).



Mrs. Neely... she annoys me, lol.

[jennielynn1970]

Also: Is it possible to make polenta or grits out of regular corn meal. Is grits just a Southern dish? When I lived in Salt Lake City, I asked the Albertson's clerk where the grits were. He said, "Where what is?" He had no idea what grits were.

I use regular corn meal as well for my polenta. If you want white grits, you can buy white corn meal. Hominy comes in cans in the veggie section by the cans of corn. The kind I see around here is a white label with blue writing on it. I had a few people ask me where it was when I worked in the Giant foodstore.

Sidenote... when I was reading the book "SHILOH" to the kids in elementary school, we discussed what they ate, and it talked about fried cornmeal mush. The kids had no idea what that was (we're in Pa, and this was a southern appalachian story). I grew up eating this, as it was cheap and what my mom had eaten as a child as well. You cook up cornmeal to make cornmeal mush, and then refridgerate it over night so that it sets up and you can slice it. You can slice it thick or thin, fry it in oil and serve it with Karo syrup, or table syrup.

I decided to make this for the kids I was reading the story to, and they LOVED it for the most part. It took some time to do, and the frying is messy cause the cornmeal tends to pop and spit when you fry in oil, but the end result is sooooo good, and crunchy and yummy! I took pancake syrup with me, and the kids in each 4th grade class tried it. Only 2 kids out of about 95 didn't try it, but that's not a bad percentage!

[Daisy and Delilah]

I gotta tell you, Richard.....the chorizo I bought was a cheater. It was just a small package of Goya brand, already cooked. I cut some slices and ate it. It was so good. I plan to take the rest and crumble it for scrambled eggs. I bet the fancy stuff is to die for.

Thanks to everybody for answering my questions about corn meal, etc. I've got a bag I bought that I can use now. I can't wait.
My mother loves cornmeal mush. I've never had it.
I absolutely love grits to pieces!!!! I grew up on them and I can't get enough. They must have enough salt and butter though.

I am really seeing alot of grits being served these days. Grits does seem to have moved up the social ladder.

Pat Neely can do no wrong, Jennie. He puts me in dream land. What a sweet, thoughtful, caring, compassionate, and incredibly good looking man!!! I really hope Miss Gina really appreciates him.