Posted on 05/16/2012 2:34:51 PM PDT by mojito
Fieldcress is so common in most of the south that it’s regarded as a wild green, it’s everywhere. Pretty good too, if you enjoy a more pungent variety of greens. Locals know them only as creasy greens, whether that’s a corruption of cress or named for the appearance of the leaves, I couldn’t say.
I get the feeling that done right it could be pretty good, and done wrong it could call for a Nuremberg Trial.
What’s shocking - and liberating for some, I suppose - is you aren’t cooking, just dumping frozen and canned ingredients and baking.
I think I might try this at the next family get-together, if only for the shock value.
Growing up in LA, you probably knew about El Coyote. Good food, but the best green corn tamales I’ve ever had!! :-d)
The only reason I eat burritos is because it is too messy to eat salsa out of my bare hands. A burrito is nothing but a foundation material for eating salsa. I bury my burritos in salsa, and I laugh.
Oh, and chili con carne sucks. Real chili doesn’t have beans!
I suspect they weren’t deliberately set loose on the barrier islands from Assateague and Chincoteague on down to Ocracoke Island. They’re still there, known as Banker Ponies in NC. Their origin has long been attributed to shipwrecks, there are shipwrecks including Spanish Galleons going back to the earliest records kept.
There is a guy who comes around Koons Toyota on Leesburg Pike in Tyson’s Corner, VA most days around 11 a.m. with a cooler of delicacies such as tamales and empanadas. The empanadas are delicious. People waiting for their cars to be serviced buy him out.
I frankly don't give a damn whether you, or anyone else, thinks it's silly, wrong, or whatever. It's what I've decided. Got it?
Chili con carne means chili with meat. And it can be done a million ways. And there isn't a real one, except the one you like.
/johnny
I would not have cared to travel on that particular ship BUT I am sure they dined well.
There were thousands of private ventures that were never reported and show no evidence here of ever having happened, but there are some extensive reports about some of them.
I suspect the death rates were spectacular for those 16th century voyages ~ but you would have had people coming from every Hapsburg land ~ so they were already here to some extent when your more familiar Brits and French arrived.
As a side venture in looking for these earlier settlements I've been looking for practical connections between the Swedes and the Spanish and there do seem to be "such events" and business deals. I guess they were just too far apart to cause each other trouble, but the Swedes were a house afire in pursuing improvements in common technology ~ better boats, better firearms, better steel, better armor, better machines ~ new designs.
As the Spaniards found out America was a huge place and it took everything they could to do anything at all.
I think the best Mexican food in the world is to be had in a corridor that begins in Ciudad Chihuahua and runs north to Cuidad Juarez, crosses the river to El Paso and continues up the Rio Grand Valley through Old Mesilla and Las Cruces (best fresh green chile, Hatch, actually) north to Albuquerque, and from there north to Santa Fe, Chimayo (best dried red chile) and Taos. And yes, lard is a blessed ingredient.
What about the turducken? That’s GOT to be USA.
Personally, I like the copurnican. That’s a deep-fried cow stuffed with a pig stuffed with a turkey stuffed with a chicken that has a Snickers bar shoved up its a**. ( No duck, too greasy. lol)
Often done w/macaroni.
Neighbor boy described his favorite: basically macaroni and cheese w/chopped chicken filets. This is family that considers fish sticks a dinner entree.
Chili feeds here are bland. Tabasco and macaroni are both offered as garnish/condiment.
But you know what? They are super friendly people and will always set another place at the table. We were raised to be polite, so we smile and say “Thank you!”
I also convinced some ancient wimmenfolk that didn't even speak Spanish to teach me some of the 'traditional' dishes.
I don't know what language they spoke, but it wasn't spanish, and it wasn't english. The best cooks were ancient crones that liked me a whole lot better after I lost my store bought teef and really paid attention to what they were trying to teach.
I am grateful to have learned from masters. And what the hell, I can actually cook on a wood cook-stove now. Doesn't take many switches with a green switch to get a point across about temperature control.
/johnny
/johnny
The far interior Spanish fort in NC was burned by Indians in 1568, according to Spanish records. This would have been Joara in native parlance or Fort San Juan, established by Juan Pardo, really more of a garrison with thirty or so soldiers and held for less than two years. Seems to have been a coordinated attempt to drive out the Spanish, as forts in SC and TN were burned that same year as well.
For me, that is what I like as chili.
It certainly isn't 'chili' as defined by 80% of America. And it damn sure ain't Wolf Brand(tm). But that's what I like. Chili with meat.
/johnny
I’m a Texan and bought what from the picture should have been a simple Tex-Mex, folded crisp taco in Kansas City, MO. around 1974.
I forget the other details, but the cheese was American, and the ‘hot sauce’ was ordinary ketchup.
I was also shocked to eat Chili con carne on spaghetti in Kansas City, not too bad by the way.
The taco is as memorable as a hot dog I bought in rural France, the colors and parts were there, a bun, a wiener looking thing, and a mustard of a sort, but it was all totally foreign from an American hot dog.
Here is a blog of a Texas woman living in New York.
http://homesicktexan.blogspot.com/2008/05/how-to-render-lard.html
In this recipe she shows how to make lard, and describes it as easy, with much better flavor.
Excerpt:
“But the best thing about lard is that it’s not bad for you. It has less saturated fat (the bad fat) than butter, while it also has more than twice as much monosaturated fat (the good fat) than butter. And it has none of those pesky trans fats—that is, if it hasn’t been hydrogenated to prolong its shelf life.
And that, my friends, is the problem. Most lard you find at the grocery store has been hydrogenated to make it shelf stable indefinitely, which robs it of its good qualities.”
Thats true.
BTW, that Chinese guy has moved back to Taiwan now.
He sells lottery tickets in a shop around the corner from my house.
Has a distinct "inside NYC" accent.
"Hey...You gonna win dis time or not?"
He tells me he's 104 yrs old.
Or 66...which ever one I wanna believe...;)
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