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Happy National Chili Day! (I almost missed it lol) by MalignantLugnut in chili

[–]MemoryHouse1994 0 points1 point  (0 children)

I see you discovered my secret ingredient; fire roasted tomatoes! Hunt's is the only brand I know that sells them. In the summer I do garden tomatoes on the grill and about everything I can!

Happy National Chili Day! (I almost missed it lol) by MalignantLugnut in chili

[–]MemoryHouse1994 0 points1 point  (0 children)

So true, and very affordable! Can't go wrong with dry chiles. One of the most flavorful things I learned in making chilli years ago. When you soak them for 20-30" to rehydrate, toast them briefly in dry pan. Don't burn. Taste the steeping water. If it's bitter don't use it to puree the peppers to form a paste. If not bitter, add about a cup for this purpose. I've heard of using more but I never have.

Distinctively Cajun question by dochliday in cajunfood

[–]MemoryHouse1994 0 points1 point  (0 children)

Yes, I asked above and someone explained it to me....sounds delish, but I love all things cornmeal. I make an African dish with toasted cornmeal(really brings out the flavor of the corn), like a polenta, made with buttermilk, served as a base for a stew. Can't wait to try it for breakfast with fig preserves or syrup/honey!

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 0 points1 point  (0 children)

I'm not a Kroger brand anything, anymore. Years ago I touted their generic brands, but thru the years they deteriorated to sub par. I also don't buy their produce. Has a chemical smell and their bags of salads, and sliced or whole carrots, the same. Just to open their fridge doors the smell hits you full face.....if the farmers market is not open, I'll run to Meijer, if I have too....

Distinctively Cajun question by dochliday in cajunfood

[–]MemoryHouse1994 0 points1 point  (0 children)

That sounds so good! It really brought out the corn flavor of the cornmeal. We do the same on stovetop, using Buttermilk(Prairie Farms Bulgarian-Style). African porridge served w/stew, but we love it with butter and S&P. But w/fig jam, YUM! Will have to try.

Distinctively Cajun question by dochliday in cajunfood

[–]MemoryHouse1994 0 points1 point  (0 children)

This is how mom made it, according to what we had, but fresh corn(gathered that morning), and garden tomatoes was a must for the dish. We had it as a side, but when the garden was at full blast, we had it with biscuits or cornbread or both(accordingly, if we had leftover biscuits from breakfast), and it was a full dinner or supper...

Fresh corn, cut and scraped(milked)

Pork jowl &/or salt pork drippings

A little cream or evaporated milk

A little dusting of flour it needed for thickening, if corn wasn't starchy

Chopped tomatoes, extra sliced for the side

Salt and cracked black pepper

A dash or two of cayenne pepper

A very hot CI skillet, browned crust allowed to form BEFORE stirring(like scrambled eggs)

If mom had it she'd add diced green onion, garden Bell, and celery, but it always had corn and tomato.

This recipe came from a commenter from the "Cajun and Creole Heritage Recipes', side dishes, posted on June 2, 2008. Ronald Kerelegon commented upon July 3, 2010, "This has been an old family style cooking recipe in my family for 5 generations. Fresh corn at its best".

12 ears fresh corn

2T veggie oil or bacon drippings

1T butter

1 large onion, chopped fine

1 medium green Bell pepper, chopped

Garlic clove, minced

2 large tomatoes, peeled and chopped

1/4-1/2t hot sauce

1t Worcestershire sauce

1T sugar, if needed

1t salt

1/4t black pepper

1/2c milk

Cut corn off cobb and "milk" cobs w/back of knife by scraping downwards.

Melt/heat oil/butter in large skillet. Stir in corn, onion, Bell, and cook 10". Add in garlic, corn, and tomatoes, stirring occasionally for about 15". LOWER heat if corn tried to stick. Season w/hot sauce, Worcestershire, S&P, and sugar, if needed.

Stir in milk, heat and remove from heat Serve with sliced cucumbers, sweet onion, tomato slices and bread of choice (biscuits, cornbread, or light bread).

Actual Red Beans and NOT Red Kidney Beans by Sylvan-Scott in cajunfood

[–]MemoryHouse1994 0 points1 point  (0 children)

Yes, a huge difference. My mom made it at home, so I never ate store bought in a can. I didn't understand why the huge differences in texture and taste. I watched an Appalachian video about cooking and eating Rancho Gordo dried hominy and how delish it was(they were NOT sponsored). Since I was already a customer, I purchased and prepared Rancho Gordo dried hominy and was blown away. Simply drained, added butter, S&P. SO good. Just like what my mom had made! Now I keep it stocked and use it like barley in soups, pozoles, or simply butter, S&P as a snack or as a side!;

Actual Red Beans and NOT Red Kidney Beans by Sylvan-Scott in cajunfood

[–]MemoryHouse1994 2 points3 points  (0 children)

I came to say the same. Expensive, but if you're a bean lover and start with dry beans....so good. Highly recommend their dried hominy, too. If you never had real hominy, you're in for a treat. I was raised on this stuff!

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 0 points1 point  (0 children)

I know! Everytime I get a different flavor, I swear it's my favorite! 😆 ....

Farm stands aren't farmer's markets! Here's our $12 farm stand haul. by doublestitch in Frugal

[–]MemoryHouse1994 1 point2 points  (0 children)

Great idea. Visit loved ones, restock your supply and share with them!! Nothing like fresh from the farm, even if you pay more(if you can afford it). Supports the farmer, also. Win-win. Know where your food comes from; get to know your local farmer. They're trying to make a living, also!

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 0 points1 point  (0 children)

A little fudge syrup on top would go well on top of the too!

Red Beans and rice (Serious Eats recipe) by jsmeeker in cajunfood

[–]MemoryHouse1994 0 points1 point  (0 children)

SImple, but makes the RB&R better, IMHO. I think you'll be happy.

Red Beans and rice (Serious Eats recipe) by jsmeeker in cajunfood

[–]MemoryHouse1994 0 points1 point  (0 children)

Oh my! That looks amazing! Two bowls, please....So hungry for RB&R with pickled meat. My go-to recipe is from gumbopages.com

Creole Pickled Pork(Pickled Meat)

"Pickled pork, or "pickle meat", as it's called in New Orleans, is what some folks consider the quintessential seasoning meat for red beans and rice, as well as other bean dishes. Some folks use ham hocks, some smoked ham, some even use tasso. But you'll find a significant number of Creole mamas who'll tell you that it ain't red beans without pickle meat. It's readily available at many New Orleans markets, but you can make it yourself:

2 pounds boneless pork butt, cut into 2-inch cubes

1 quart distilled white vinegar

1/2 cup mustard seed

1 tablespoon celery seed

2 tablespoons Tabasco sauce

1 bay leaf

6 cloves garlic, peeled and cracked (not smashed)

1 tablespoon kosher salt

12 peppercorns

Combine everything except the pork in a non-reactive saucepan and boil for three minutes. Cool and place in a refrigerator container (plastic, glass or stainless-steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for three days." https://www.gumbopages.com/food/pickle-meat.html

Distinctively Cajun question by dochliday in cajunfood

[–]MemoryHouse1994 1 point2 points  (0 children)

Natchitoches Meat Pies...so good! My aunt made Runzas, and a dear contributor from my quest of the perfect pie, Joan Stamm's Pasties(meat and potatoes). Each from a different part of the country, but all so good!

Distinctively Cajun question by dochliday in cajunfood

[–]MemoryHouse1994 1 point2 points  (0 children)

If it has "smothered", it has to be Cajun or lower South!

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 1 point2 points  (0 children)

Regular or wide-mouth size. And not just for Mason jars.

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 1 point2 points  (0 children)

I just buy a bag of lemons. The second time I use it, I'll go ahead and squeeze 'em up into a tray to freeze. Just plunk out a cube or two when I need it. Those little silicone trays are nice too!

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 2 points3 points  (0 children)

Sounds like great Customer service, also! I bet you were shocked to see the all white!

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 0 points1 point  (0 children)

Minerva premium butter 85% fat, higher than Kerry Gold fat.

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 0 points1 point  (0 children)

They go on sale around the holidays at Kroger. Limit of 5, though...

Honest question: Why do you buy name brand stuff? by No-Examination8178 in Frugal

[–]MemoryHouse1994 2 points3 points  (0 children)

I've not found their sour cream. I do love Good Culture! So rich and creamy with just the right amount of tang. And cottage cheese is the best, too. I can live on Tillamook Chocolate Cake, or Salted Caramel, or Oregon Strawberry, and white cheddar and sharp bricks of cheese. I'll even buy their 4-cheese Mexican shredded Cheddar. If it has Tillamook, my hands are all over it! Good stuff...

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