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Old 09-29-2009, 08:38 AM   #21
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Goodweed - I think you've taken this the wrong way. Patty1 has that quote as her signature line under all her posts. It's not meant to be taken seriously - it's a joke.
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Old 09-29-2009, 02:00 PM   #22
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Quote:
Originally Posted by BreezyCooking View Post
Goodweed - I think you've taken this the wrong way. Patty1 has that quote as her signature line under all her posts. It's not meant to be taken seriously - it's a joke.
Oh. I'm sorr, Patty. I made a big oops. I'm glad that you are here to stay. The part about me wanting to share good things, that still applies. The other parts, I wish I could retract them so that they were never typed. So please accept my apology.

And Breezy, thanks for the heads up. I feel rediculous.

Seeeeeeya; Goodweed of the North
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Old 09-29-2009, 02:20 PM   #23
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Originally Posted by BreezyCooking View Post
Goodweed - I think you've taken this the wrong way. Patty1 has that quote as her signature line under all her posts. It's not meant to be taken seriously - it's a joke.

Exactly!! Thank you BreezyCooking. It is a quote from another member who also flew off the handle when reading comprehension failed them. It is their exit line that I quoted it as a joke.
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Old 12-01-2009, 05:17 PM   #24
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My house is never clean...

Anyhow try flavoring the hominy with bacon pieces already fried. I like to fry them in oil and/or butter but that's probably just me.
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Old 09-28-2011, 04:26 AM   #25
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Smile

I also brought back some blue corn (hominy) for posole. A search on the Internet, and I'm thinking this might be a tasty recipe:

Blue corn posole stew (from RimJournal.com)

The recipe isn't really clear on soaking the corn overnight--I'm assuming that should still be done. This is a weekend project, probably won't get around to doing it until after CDN Thanksgiving.

Any comments from folks who've made posole re: this recipe and what you'd add? Or, if you have a TNT one that is better ?
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Old 09-28-2011, 08:26 AM   #26
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I've only bought hominy in cans, and used it much as you'd use garbanzo beans. The first time I had it was in "Texas Caviar". Some white tortilla chips are made with hominy, not white corn. Hominy is corn soaked in lye.
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Old 09-28-2011, 08:42 AM   #27
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I ordered the "blue" hominy (corn) from:

Corn Posole

I had to email the folks and ask if it was blue hominy...it is treated the same way. I'm looking forward to trying it. And, I won't be feeding it to the hens--it cost more than I'd like to spend for treated corn!
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Old 09-28-2011, 10:32 AM   #28
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I usually serve it plain as you would corn but I have had it with chorizo and it was good that way too.
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Old 09-28-2011, 10:47 AM   #29
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I like hominy in vegetable soup, or sometimes I cook it in the pan after I pan-fry pork chops, as a starchy side dish.

I usually use canned, so your dried hominy will need to be cooked before using it like that. And you will be surprised at how long dried hominy takes to cook--at least as long as dry beans.

I love it in Cowboy/Texas Caviar, too.
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Old 09-28-2011, 06:54 PM   #30
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While in a Spanish market near the house, I picked a few things i've never tried before. One of which being white hominy. Before I go searching the internet, does anyone have any suggestions ??

larry
lordy, i hate that stuff! i would throw it in the garbage.
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