Posted on 12/31/2001 6:01:00 PM PST by Uncle George
That’s like my “little” brother who is two or three inches taller than I am. LOL
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
Boiled with fatback or ham hock, and salt to taste.
Delicious, any time of year (though certainly a tradition in the South on New Year’s day).
A WV start to the new year.
Good point.
I used to be a nice guy, then ... well you know ... the NASCAR thread characters. And now we talk about black eyed peas traditions, BBQ and bacon, and argue over who bumped who. These are the good ol days.
Aha, a purist :o)
I’m putting sweet corn kernels in the cornbread too, with some butter and honey on the table. It’s done, so we’re carting it off to Mom’s now. Happy New Year.
Yes they are!
Will I be able to post 13 years later? BEP, some fried bacon and sauteed sweet onions, add some stewed tomatos, also cici or other beans...GOOD LUCK for the New Year!
Got my peas soaking right now. Dinner for 10 tomorrow. Will cruise the thread for good ideas, thanks, and HNY to all!
I also have the “to brine, or not to brine” question for a small pile of pork sirloin roasts I’m going to smoke. I’m leaning to just rub.
On greens, I can’t recommend the Boat House Collard Greens recipe highly enough. I’ve converted a number of “I don’t eat collards” types over the years. Recommended.
Oh, and I use smoked turkey necks instead of ham hocks. Personal preference.
http://www.food.com/recipe/boat-house-collard-greens-107517
Smoked turkey. I use necks, but legs or wings work, too.
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