|
S |
M |
T |
W |
T |
F |
S |
|
|
|
|
1
|
2
|
3
|
4
|
|
5
|
6
|
7
|
8
|
9
|
10
|
11
|
|
12
|
13
|
14
|
15
|
16
|
17
|
18
|
|
19
|
20
|
21
|
22
|
23
|
24
|
25
|
|
26
|
27
|
28
|
29
|
30
|
31
|
|
|
|
1 members (Salopian),
915
guests, and
6
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums10
Topics38,498
Posts545,402
Members14,412
| |
Most Online1,344
Apr 29th, 2024
|
|
|
|
Joined: Apr 2005
Posts: 1,117 Likes: 92
Sidelock
|
Sidelock
Joined: Apr 2005
Posts: 1,117 Likes: 92 |
The wood ash makes lye that removes the skin of the corn kernel. My mother remembers helping her grandmother and mother make hominy. They washed it all in the Cowpasture River.
|
|
|
|
|
Joined: Dec 2001
Posts: 12,743
Sidelock
|
|
Sidelock
Joined: Dec 2001
Posts: 12,743 |
Well, I am 81 years old, but I remember helping my Mother make hominy. Although we burned wood for heat she normally just bought a can of MerryWar lye from the grocery. I do recall there was an ash hopper at my grandmother's but don't recall ever being there when she made her lye with it. We also used the canned lye to make soap using hog lard which we rendered in a big iron kettle.
We just ate the hominy though, never made our own grits. In fact, even being from Southern TN I did not grow up eating grits, my Dad was an Oatmeal man & I ate a few box-car loads of them. Actually started eating grits after Marrying a "Yankee" girl from Illinois.
You can also use lime water to de-husk the corn to make hominy.
Miller/TN
I Didn't Say Everything I Said, Yogi Berra
|
|
|
|
|
Joined: Jan 2002
Posts: 9,753 Likes: 746
Sidelock
|
|
Sidelock
Joined: Jan 2002
Posts: 9,753 Likes: 746 |
Surprisingly, and this is coming from a person who is so Yankee, that he is closer to Canada than he is Tennessee, there’s a local lady who makes her own hominy.
She gets a couple of bushels of shelled field corn, which people around here often use in lieu of wood pellets, and then she places it in plastic garbage cans with wood ashes and water.
She buries them in her yard, and then at some point in her crude processing, she rinses it, and replaces the wood ashes.
After, I think it was three cycles, she rinses it with freshwater, and then spreads it out on old window screens to dry.
After it’s dried, she eats it as is, or Grinds it with a coffee grinder into some kind of corn meal.
She said she’s been eating field corn all her life.
So I guess her corn meal would be yellow cornmeal. You know, you can buy a 7 pound can of hominy at Wal Mart for less than $3. Maybe you should tell her. https://www.walmart.com/ip/Great-Value-White-Hominy-111-Oz/10451514Best, Ted
|
|
|
|
|
Joined: Dec 2001
Posts: 12,743
Sidelock
|
|
Sidelock
Joined: Dec 2001
Posts: 12,743 |
By all rights, I should not be alive today. In my youth I ould break an egg from a Free-Range hen into a glass of Raw Milk & drink it. For many more years, I continued drinking raw milk & using raw eggs in making ice cream & such. I have eaten both homemade & store-bought hominy.
A lot of food today is cheaper as well as more convenient but when it comes to Flavor;
They Ain't playing in the same ballpark, much less the same game.
When we still raised &killed our own frying chickens when one te into a drumstick or thigh there was not a bloody spot on the bone. In the process of killing they were thoroughly bled out.
In my 81 years of existence on this old earth, I've been on both sides of the fence. The food in my earlier years simply tasted better.
Miller/TN
I Didn't Say Everything I Said, Yogi Berra
|
|
|
|
|
Joined: Jun 2006
Posts: 2,986 Likes: 299
Sidelock
|
|
Sidelock
Joined: Jun 2006
Posts: 2,986 Likes: 299 |
Life as a sharecropper leaves a mark.
She followed the old ways from where she came.
There are many old people here that migrated up from the south to find a better life in the old foundries. An industry long gone from here.
Out there doing it best I can.
|
|
|
|
|
Joined: Jan 2002
Posts: 2,177 Likes: 43
Sidelock
|
|
Sidelock
Joined: Jan 2002
Posts: 2,177 Likes: 43 |
I like grits and love hominy...but give me some corn meal mush fried up in bacon grease to partner up with my runny eggs and I'm a happy camper!
Dodging lions and wasting time.....
|
|
|
|
|
Joined: Jun 2006
Posts: 2,986 Likes: 299
Sidelock
|
|
Sidelock
Joined: Jun 2006
Posts: 2,986 Likes: 299 |
Getting back to minced meat.
Remember that venison carries no intramuscular fat.
Additionally venison tallow is very waxy, and makes good candles.
So, you want the least tallow or rendered venison fat as possible in your mincemeat. Otherwise it will bring you a new understanding of the phrase “lip smacking good”.
A rich flavorful mincemeat contains about a cup perhaps 2 cups of venison.
I’d stay away from adding prunes, otherwise it takes on a Polish slant.
Apples raisins orange peel lemon zest all good.
Nuts all good
On the spice flavorants, not too much clove.
Out there doing it best I can.
|
|
|
|
|
Joined: Jan 2004
Posts: 6,718 Likes: 416
Sidelock
|
|
Sidelock
Joined: Jan 2004
Posts: 6,718 Likes: 416 |
I've not had mincemeat pies. I am not a big fan of fruit in my meat dishes, but it does sound interesting.
Do any of you make pasties? The Yooper version of the Welsh meat pie perhaps? Root vegetables are used instead of fruit. They are almost a perfect food for lunch on a long cold winter bird hunt (or just about any other time too).
_________ BrentD, (Professor - just for Stan) ![[Linked Image from i.imgur.com]](https://i.imgur.com/qclHjMQ.jpg)
|
|
|
|
|
Joined: Jun 2006
Posts: 2,986 Likes: 299
Sidelock
|
|
Sidelock
Joined: Jun 2006
Posts: 2,986 Likes: 299 |
My father's family came from Ishpeming.
I've eaten them everywhere in the world they are produced.
I probably ate 30 different varieties in Cornwall.
My favorites are made with A/P flour and lard.
Venison, onion, asparagus, and rutabeggy, is a fave.
Should anyone find themselves near Cadillac,MI, Mr Foisie's are as good as they get.
Last edited by ClapperZapper; 11/25/19 06:57 PM.
Out there doing it best I can.
|
|
|
|
|
Joined: Jan 2004
Posts: 6,718 Likes: 416
Sidelock
|
|
Sidelock
Joined: Jan 2004
Posts: 6,718 Likes: 416 |
I didn't even know what a rutabaga was until I had a pasty. I think they are essential now. Asparagus is an interesting twist.
_________ BrentD, (Professor - just for Stan)
|
|
|
|
|
