"Wayne Boatwright" > wrote in message
5.198...
> On Tue 11 Dec 2018 12:25:00p, l not -l told us...
>
>>
>> On 11-Dec-2018, wrote:
>>
>>> On Thursday, August 11, 1994 at 6:35:04 PM UTC-4, Mary Prenaveau
>>> wrote:
>>> > Recently I found a recipe for a vegetarian chile. However, it
>>> > calls for yellow hominy in a can. All I can find is Quaker
>>> > Quick Hominy Grits and it's bleached. Can they be used
>>> > interchangeably? Does anyone know where you can find yellow
>>> > hominy in a can? My supermarket does carry some pretty unique
>>> > food items, but I guess this one got by them!
>>> >
>>> > MaryP
>>> >
>>>
>>>
>>>
>>> I dont much like hominy and I'm part amercian indian.
>> My heritage is mostly British and I hate hominy. To the best of
>> my knowledge, my ancestors had nothing to do with India or native
>> Americans.
>>
>
> IMO hominy is a "love or hate" type of food. I happen to like it
> when prepared in Mexican chili flavored dishes. Not so much when
> it's served with some butter and salt and pepper. I certainly don't
> hate it. I don't think your ancestry has very much to do with
> whether or hot you like hominy.
>
> Thinking about it, I have eaten it when it has been fried in butter
> or ven bacon fat. ON its own it does have a distinctive flavor, but
> a rather bland flavor.
I grew up eating it and love it. I prefer yellow because it has more flavor
but I'll take whatever I can buy. My mom used to make a casserole that had
cheese, egg and bacon in it. I make similar but no egg. I do add onion. You
do add a bit of milk. I don't measure. Just put stuff in till it looks right
then bake till heated through. If using egg you would have to cook it until
the egg is done.
I also like Posole but if I were to make it, I would cut back on the meat.
Probably just use broth and little or no meat. What you get in restaurants
here is too heavy on the meat to me.