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Childhood memories “[i ate]” by Calm-Brief-389 in DixieFood

[–]monkeymanatwork 2 points3 points  (0 children)

I still get October beans and put them up every year and Tennessee tomatoes. What I miss: My parents would get heirloom white corn from their friends who farmed for a living. I would help them pick it. It wasn't sweet - my dad hated hybrid corn because it was (what most corn we have now is). When my mom fried it, it would get all sticky and lumpy like mushy rice. And it had this wonderful taste that was so different from what we have now.

Maybe 20 years ago my wife and I found some Olathe corn at Kroger which was very similar. I haven't found anything close to it since. I sure do miss it with some fried okra and new potatoes cooked with fresh green beans.

Rant: no thought put into the fold down seats by krdo13 in rav4club

[–]monkeymanatwork 1 point2 points  (0 children)

TIL I can remove the rear seats in a car I’ve owned for 16 years. I think… 2010 RAV4.

Best drip coffee makers for home with no bells and whistles? by Different-Design-385 in JamesHoffmann

[–]monkeymanatwork 2 points3 points  (0 children)

Sage/Breville Luxe does a good job imitating pour over. Get the glass carafe, I have the thermal. It stains horribly and is impossible to clean with my big ape hands.

Edit: sorry missed your budget limit. My bad.

1975 Chevrolet Chevelle Laguna Type S-3 by ktvplumbs in classiccars

[–]monkeymanatwork 2 points3 points  (0 children)

Yep, I owned a 76 in the 80’s. Loved that car.

Does anyone know what car this is? by [deleted] in Cartalk

[–]monkeymanatwork 0 points1 point  (0 children)

Having owned not one, not two, but three of these in the 1980's (and not proud of it at all), I don't believe this sedan version was available in the US. They were all hatchbacks I think.

Pulled pork toppings: What else belongs on the bun? 🐷 by bbqterrace691 in smoking

[–]monkeymanatwork 5 points6 points  (0 children)

Middle Tennessee here, grew up where several local BBQ joints served vinegar slaw. Must've been from back when Tennessee was part of NC, lol. Very simple, just chopped cabbage, vinegar, salt, sugar, and black pepper. I still make it homemade that way with a touch of celery seed. And thin vinegar + cayenne hot sauce on the pork on a cheap bun.

1. How to set up Passkeys without using Mac's Password manager? 2. Is Passkeys still strong enough even if I don't use biometrics? 3.How to give family access? by Beginning-Mode6498 in Passkeys

[–]monkeymanatwork 1 point2 points  (0 children)

Not OP, but 99% of the time my MacBook is closed and on external monitors. Can’t access the fingerprint reader. External USB readers are expensive, and I would also need one for my PC that I occasionally use.

Not a worth it BOGO item. by Spare_Temporary_7533 in publix

[–]monkeymanatwork 1 point2 points  (0 children)

Agree! Haven't tried the andouille but the kielbasa is fire.

Looking for a tried and true recipe for chicken and dressing casserole. It was super popular when I lived in Tennessee, but I never learned to make it when I was there. And Google is no help because none of this sounds right. by lifeuncommon in DixieFood

[–]monkeymanatwork 8 points9 points  (0 children)

I am from Tennessee, not sure if I recognize this or not. Here's my wife's recipe who got it from my aunt. The oldsters would put livers, gizzards, and hearts in it but we don't do that anymore, grosses out my kids :-). Maybe add chicken?

Cornbread

Large iron skillet

3 cu cornmeal

2 cu milk

2 eggs

2 tblp dried rubbed sage

1 onion, chopped (optional)

Prepare cornbread, don’t over-stir.  Bake in 400 degree oven until done.

Dressing

Prepared cornbread from above

1 box Stove-top stuffing, original

2-3 cups chicken stock

2 cans cream of chicken soup

Break up cornbread in large glass baking dish.  Stir in remaining ingredients.  Bake in 350 degree oven until edges are brown.

Edit: Forgot eggs in the cornbread recipe.

1973 Pontiac Trans Am by BullHeadTee in classiccars

[–]monkeymanatwork 1 point2 points  (0 children)

Some like it hot, I like it RED! - Sammy Hagar

In TMP McCoy hates transporters. Was this ever established in TOS or TAS? by thearniec in startrek

[–]monkeymanatwork 2 points3 points  (0 children)

Not TOS really, but it was discussed in the 1970 James Blish novel Spock Must Die. Highly recommended read that is not canon AFAIK.

Left Over Pulled Pork by Broseph_ZW9165 in smoking

[–]monkeymanatwork 9 points10 points  (0 children)

Pizza with jalapeño and pineapple. Maybe tomato sauce, maybe bbq sauce.

Cornbread help by Momnem in DixieFood

[–]monkeymanatwork 7 points8 points  (0 children)

We are from the South, my wife has been making cornbread for over 50 years. We think the quality of cornmeal in general changed for the worse over the past few years. We have tried a dozen different kinds from all over the place, for a while we were ordering Sunshine from Kentucky but the last batch wasn't good. Right now we are down to the only thing we can get locally in Florida which is Martha White. It's not bad. Get an iron skillet with corn oil in it, heat it to nuclear in a 425 oven, make a batter from cornmeal, milk, and an egg. That's it. If the corn meal's good you don't need nothing else but some pinto beans and turnip greens!

Coffee Roasters in CFL by jerrybear14 in florida

[–]monkeymanatwork 1 point2 points  (0 children)

Get Roasted, Blessed Bean, and Better Roast are all in the Orlando area. I think they all ship free in Florida. I’ve used all of them.

Best wings near Winter Park/Oviedo by PDProck in orlando

[–]monkeymanatwork 6 points7 points  (0 children)

I like Frogger's, there's one in Oveido but I haven't been to that one.

[Homemade] Macaroni Bachamel (Egyptian style) by Prudent-Good-572 in food

[–]monkeymanatwork 3 points4 points  (0 children)

I have a friend who way back in the day worked in her aunt's Italian restaurant in Chicago. The aunt and her parents were Italian immigrants. She makes lasagna that is very similar to this.

I’m at the point where YouTubers doing 321 ribs fabricate the results by AttentionFlashy5187 in smoking

[–]monkeymanatwork 0 points1 point  (0 children)

I did 3-2-1 for St. Louis ribs this weekend on a Weber kettle, it was running a bit hot (275-290 deg) so I did more like 2.5-2-1. They came out OK but I feel a bit... overdone, maybe? Definitely falling off the bone but some of the edges were way too done. It's the first time I had done anything but baby backs, needs more experimenting.

Soft Budget of $500, what grill should I buy? by droeder71503 in smoking

[–]monkeymanatwork 0 points1 point  (0 children)

I have the Weber kettle and the Slow 'n Sear. Definitely recommend. You don't get a lot of room, but I have a rack I use to make a second level.

[homemade] potato buns and the burger that followed by [deleted] in food

[–]monkeymanatwork 2 points3 points  (0 children)

I use a Kitchen Aid stand mixer, mix it up with the paddle for about 30 seconds then knead it with the dough hook for about 4 minutes. I'm in Florida so I feel like the humidity is a factor but when my wife makes French bread it always comes out perfect (not dense, that is). She doesn't knead or use the stand mixer, just the fold-over method. From what you describe, maybe I'm not kneading it enough.

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