Giusi wrote:
Christine Dabney wrote:
Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour,
white cornmeal, Dukes Mayonnaise (may not be all that great, but it
fits well into southern cooking), some country ham products
including a country/Smithfield type ham( if I don't faint from
sticker shock).

Ideas?

Christine

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill

message ...
Giusi wrote:
Christine Dabney wrote:
Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour,
white cornmeal, Dukes Mayonnaise (may not be all that great, but it
fits well into southern cooking), some country ham products
including a country/Smithfield type ham( if I don't faint from
sticker shock).

Ideas?

Christine

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

Chiles to New Mexico? Coals to Newcastle!

Felice

"jmcquown" wrote in news:5dl9n0F34n717U1
@mid.individual.net:

Giusi wrote:
Christine Dabney wrote:
Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour,
white cornmeal, Dukes Mayonnaise (may not be all that great, but it
fits well into southern cooking), some country ham products
including a country/Smithfield type ham( if I don't faint from
sticker shock).

Ideas?

Christine

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill




File powder, chickhory coffee. white lily flour and cornmeal, fiddle
heads if in season. crawdads, prailenes (sp??) (candy coated pecans with
a attitude)...Well maybe not the fiddle heads, but they are a Acadian
thing.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 17, 1:56 pm, Steve Wertz wrote:


Hush puppies are dirt cheap and super easy to make at home. I
laugh when I see the pre-made ones in bags in the frozen section
for $2.69. The mixes are just corn meal and common spices/baking
soda.

-sw

Sometimes I think the mixes are not about price, but for they are for
those who lack self-confidence in cooking in general.

HOWEVER, on one of the Top Chef episodes, they had to cater a wedding,
and they were in a rush, so they used cake mix to make the wedding
cake. Their decision to use a mix was almost instantaneous.
Dee Dee

jmcquown wrote:
Giusi wrote:

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill
Oops! I read take TO NM.

--
Posted via a free Usenet account from http://www.teranews.com

jmcquown wrote:
Giusi wrote:

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill

That would be FROM NM. I think the brain waves are disturbed today.

--
Posted via a free Usenet account from http://www.teranews.com

On Sun, 17 Jun 2007 20:29:23 +0200, Giusi wrote:

jmcquown wrote:
Giusi wrote:

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill
Oops! I read take TO NM.

Yes, I am taking stuff to NM. But as Jill said, I have chiles
available in Albuquerque in profusion. I can also get hominy there.

I will be traveling from Virginia to Albuquerque, via I-40...going
through Tennessee, Arkansas, Oklahoma, and the panhandle of Texas.

I decided to pick up some Pepperidge farm THIN white bread. Can't get
Pepperidge Farm there in ABQ... I sometimes like it for toast cups,
or things like that. Or those nice little tea sandwiches.

I also saw Redpack tomatoes in one of the stores here..can't remember
which one right now. I can't find those either in ABQ. Sometimes
they are nice for some things. They seem to have more "body" than
other canned tomatoes.. I might pick up a can or two.

As far as hams go, I like the fact that country hams in general, even
if they are larger, will last a long time. There are so many things
that call for country ham, or Smithfield ham.

I might get some of the cryovaced packages that are available in the
stores here. Ukrops has some good ones by Edwards, which is noted for
the hams they sell. Nice little pieces for ham biscuits, for
seasoning, and other odds and ends..

Thanks for the grits idea..I had forgotten about that. I will have to
check out what is available. I don't eat grits myself, but I haven't
had any so far that were cooked so that I would gladly eat them. But
there is a NM Cook-in coming up in about 2 1/2 months, and I am
thinking of offering a Southern breakfast one of those days...

Christine

On Jun 17, 2:58 pm, Christine Dabney wrote:
I also saw Redpack tomatoes in one of the stores here..can't remember
which one right now. I can't find those either in ABQ. Sometimes
they are nice for some things. They seem to have more "body" than
other canned tomatoes.. I might pick up a can or two.

BJ's in Albuquerque (if you belong) 'might' carry Redpack. That's
where I get them here on the East Coast. I use it for lasagna because
it is so thick and concentrated.

I don't eat grits myself, but I haven't
had any so far that were cooked so that I would gladly eat them.

What! -- a southern girl doesn't like grits? Think: Polenta!

Christine

On Sun, 17 Jun 2007 12:46:33 -0700, Dee Dee
wrote:

On Jun 17, 2:58 pm, Christine Dabney wrote:
I also saw Redpack tomatoes in one of the stores here..can't remember
which one right now. I can't find those either in ABQ. Sometimes
they are nice for some things. They seem to have more "body" than
other canned tomatoes.. I might pick up a can or two.

BJ's in Albuquerque (if you belong) 'might' carry Redpack. That's
where I get them here on the East Coast. I use it for lasagna because
it is so thick and concentrated.

No BJs in ABQ. Costco and Sam's Club, but no BJs.

I don't eat grits myself, but I haven't
had any so far that were cooked so that I would gladly eat them.

What! -- a southern girl doesn't like grits? Think: Polenta!

I like polenta, but I know how to cook that. Grits, believe it or
not, were not common in my home growing up. I have had them once or
twice when they were cooked well, but so far I haven't been inclined
to make them for myself.

Christine

Giusi wrote:
jmcquown wrote:
Giusi wrote:

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill

That would be FROM NM. I think the brain waves are disturbed today.

Whose brain waves? LOL She's in Richmond VA right now driving back to NM in
less than two weeks. She wants east coast stuff that she can't get in NM.

Jill

jmcquown wrote:
Giusi wrote:
jmcquown wrote:
Giusi wrote:
For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.
She's got tons of chillies available in Albuquerque!

Jill

That would be FROM NM. I think the brain waves are disturbed today.

Whose brain waves? LOL She's in Richmond VA right now driving back to NM in
less than two weeks. She wants east coast stuff that she can't get in NM.

Jill

Mine. I haven't the power to disturb hers.

--
Posted via a free Usenet account from http://www.teranews.com

Christine Dabney wrote:

On Sun, 17 Jun 2007 20:29:23 +0200, Giusi wrote:

jmcquown wrote:
Giusi wrote:

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill
Oops! I read take TO NM.

Yes, I am taking stuff to NM. But as Jill said, I have chiles
available in Albuquerque in profusion. I can also get hominy there.

I will be traveling from Virginia to Albuquerque, via I-40...going
through Tennessee, Arkansas, Oklahoma, and the panhandle of Texas.

Nice trip but gets a bit dull (for me anyway) around OK and through
Texas.

I decided to pick up some Pepperidge farm THIN white bread. Can't get
Pepperidge Farm there in ABQ... I sometimes like it for toast cups,
or things like that. Or those nice little tea sandwiches.



Thanks for the grits idea..I had forgotten about that. I will have to
check out what is available. I don't eat grits myself, but I haven't
had any so far that were cooked so that I would gladly eat them. But
there is a NM Cook-in coming up in about 2 1/2 months, and I am
thinking of offering a Southern breakfast one of those days...

The Quaker company (of all people) market grits here in ABQ (in a
cyclindrical carton). Some of the whole food places might sell them in
bulk. Have tried grits repeatedly but just don't like them.

Christine

Christine Dabney wrote in
:

I like polenta, but I know how to cook that. Grits, believe it or
not, were not common in my home growing up. I have had them once or
twice when they were cooked well, but so far I haven't been inclined
to make them for myself.

Christine


To my way of thinking the almost cornbread like texture of polenta appeals
to me more than the gloppiness oatmeal texture of grits...THen there's the
taste differences. Polenta has some ..and grits are very bland.

To me that's disgusting texture and no flavour...What's to like about
grits?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 17, 7:27 pm, hahabogus wrote:
Christine Dabney wrote :

I like polenta, but I know how to cook that. Grits, believe it or
not, were not common in my home growing up. I have had them once or
twice when they were cooked well, but so far I haven't been inclined
to make them for myself.

Christine

To my way of thinking the almost cornbread like texture of polenta appeals
to me more than the gloppiness oatmeal texture of grits...THen there's the
taste differences. Polenta has some ..and grits are very bland.

To me that's disgusting texture and no flavour...What's to like about
grits?

Remember "cream-of-wheat"? Grits are just the corn version of "cream
of wheat" IMO.
Sort of like pablum. You have to doctor it up with some butter and
maybe some maple syrup. Maybe a little hot milk. Or serve it with
just butter along with your eggs and meat.

Same thing as people not liking avocado and other bland foods. Nothing
special about them at all (at first, or ever), but it is what you have
with it.
Dee Dee
Virginia, U.S.A.

Dee Dee wrote in news:1182126131.119943.259350
@n2g2000hse.googlegroups.com:

Remember "cream-of-wheat"?

My mother and I came to agreemnet she didn't try to feed that to me and I
in return didn't hide it in the hot air register.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore