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Default Pot Roast Simmering

Yes, I finally got around to cooking it. It's still simmering away. It
will be close to an hour before it's fully tender. I'll most likely
make a simple slurry of cornstarch and water to thicken the gravy.

No, I didn't add potatoes, carrots, etc. I'll be serving it with mashed
potatoes and either broccoli or lima beans.

For those who *demand* photos (heheh), here it is:

http://s1342.photobucket.com/user/ji...dbae7.jpg.html

Now wasn't that terribly exciting?!

Jill
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"jmcquown" > wrote in message
...
> Yes, I finally got around to cooking it. It's still simmering away. It
> will be close to an hour before it's fully tender. I'll most likely make
> a simple slurry of cornstarch and water to thicken the gravy.
>
> No, I didn't add potatoes, carrots, etc. I'll be serving it with mashed
> potatoes and either broccoli or lima beans.
>
> For those who *demand* photos (heheh), here it is:
>
> http://s1342.photobucket.com/user/ji...dbae7.jpg.html
>
> Now wasn't that terribly exciting?!
>
> Jill


I vote for the lima beans!

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On Fri, 15 Nov 2013 16:18:41 -0500, jmcquown >
wrote:

>Yes, I finally got around to cooking it. It's still simmering away. It
>will be close to an hour before it's fully tender. I'll most likely
>make a simple slurry of cornstarch and water to thicken the gravy.
>
>No, I didn't add potatoes, carrots, etc. I'll be serving it with mashed
>potatoes and either broccoli or lima beans.
>
>For those who *demand* photos (heheh), here it is:
>
>http://s1342.photobucket.com/user/ji...dbae7.jpg.html
>
>Now wasn't that terribly exciting?!
>
>Jill


WTF is that... it looks diseased... I've flushed more exciting.
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On 11/15/2013 8:12 PM, Brooklyn1 wrote:
> On Fri, 15 Nov 2013 16:18:41 -0500, jmcquown >
> wrote:
>
>> Yes, I finally got around to cooking it. It's still simmering away. It
>> will be close to an hour before it's fully tender. I'll most likely
>> make a simple slurry of cornstarch and water to thicken the gravy.
>>
>> No, I didn't add potatoes, carrots, etc. I'll be serving it with mashed
>> potatoes and either broccoli or lima beans.
>>
>> For those who *demand* photos (heheh), here it is:
>>
>> http://s1342.photobucket.com/user/ji...dbae7.jpg.html
>>
>> Now wasn't that terribly exciting?!
>>
>> Jill

>
> WTF is that... it looks diseased... I've flushed more exciting.
>


At least it's not a picture of grits. Heh.

The pot roast (beef shoulder, 2.5 lb, shrunk to about 2 lb. after
browning and simmering) turned out very well. Tender and quite tasty.
Very good gravy. Oh, but you don't like gravy, do you? Yes, mashed
potatoes. I settled on fordhook limas for the green vegetable. No, I
didn't bother taking a picture of it. You've just proved a picture
doesn't mean much of anything.

You'll probably say I should have cooked a 5 lb. roast. No, because I
didn't want that much. Sure, I'll portion and freeze individual meals
from the leftovers. But I don't cook six months worth of leftover pot
roast meals, either.

Jill
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On Friday, November 15, 2013 9:24:39 PM UTC-6, jmcquown wrote:
>
> >> For those who *demand* photos (heheh), here it is:

>
> >
> >> http://s1342.photobucket.com/user/ji...dbae7.jpg.html

>
> Jill
>
>

Looks good to me!



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On 11/15/2013 10:32 PM, wrote:
> On Friday, November 15, 2013 9:24:39 PM UTC-6, jmcquown wrote:
>>
>>>> For those who *demand* photos (heheh), here it is:

>>
>>>
>>>>
http://s1342.photobucket.com/user/ji...dbae7.jpg.html
>>
>> Jill
>>
>>

> Looks good to me!
>


Thank you.

Jill
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On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown >
wrote:

>
> You'll probably say I should have cooked a 5 lb. roast. No, because I
> didn't want that much. Sure, I'll portion and freeze individual meals
> from the leftovers. But I don't cook six months worth of leftover pot
> roast meals, either.


You go girl!

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"Sqwertz" > wrote in message
...
> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>
>> At least it's not a picture of grits. Heh.

>
> ... She says, right after Melba's Jammin posts a picture of grits to
> RFC on Facebook.


What do grits look like?

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Ophelia wrote:
>
> "Sqwertz" > wrote in message
> ...
> > On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
> >
> >> At least it's not a picture of grits. Heh.

> >
> > ... She says, right after Melba's Jammin posts a picture of grits to
> > RFC on Facebook.

>
> What do grits look like?


Grits are corn kernals without the "skin" that shows up in your toilet
the next morning. lol


G.
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On 11/16/2013 9:27 AM, Ophelia wrote:
>
>
> "Sqwertz" > wrote in message
> ...
>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>
>>> At least it's not a picture of grits. Heh.

>>
>> ... She says, right after Melba's Jammin posts a picture of grits to
>> RFC on Facebook.

>
> What do grits look like?
>

Polenta. At least mine do, because I use yellow grits.

Jill


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On 11/16/2013 2:27 PM, Ophelia wrote:
>
>
> "Sqwertz" > wrote in message
> ...
>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>
>>> At least it's not a picture of grits. Heh.

>>
>> ... She says, right after Melba's Jammin posts a picture of grits to
>> RFC on Facebook.

>
> What do grits look like?
>

Sloppy polenta.
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"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Sqwertz" > wrote in message
>> ...
>> > On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>> >
>> >> At least it's not a picture of grits. Heh.
>> >
>> > ... She says, right after Melba's Jammin posts a picture of grits to
>> > RFC on Facebook.

>>
>> What do grits look like?

>
> Grits are corn kernals without the "skin" that shows up in your toilet
> the next morning. lol


UHUH .


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"jmcquown" > wrote in message
...
> On 11/16/2013 9:27 AM, Ophelia wrote:
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>
>>>> At least it's not a picture of grits. Heh.
>>>
>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>> RFC on Facebook.

>>
>> What do grits look like?
>>

> Polenta. At least mine do, because I use yellow grits.


ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
smooth.
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"S Viemeister" > wrote in message
...
> On 11/16/2013 2:27 PM, Ophelia wrote:
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>
>>>> At least it's not a picture of grits. Heh.
>>>
>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>> RFC on Facebook.

>>
>> What do grits look like?
>>

> Sloppy polenta.


Thanks)

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On 11/16/2013 11:13 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 11/16/2013 9:27 AM, Ophelia wrote:
>>>
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>>
>>>>> At least it's not a picture of grits. Heh.
>>>>
>>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>>> RFC on Facebook.
>>>
>>> What do grits look like?
>>>

>> Polenta. At least mine do, because I use yellow grits.

>
> ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
> smooth.


Here are some images:

https://www.google.com/search?q=yell...13 60&bih=596

or

http://tinyurl.com/mh46cta

Jill


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On 11/16/2013 2:04 AM, Sqwertz wrote:
> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>
>> At least it's not a picture of grits. Heh.

>
> ... She says, right after Melba's Jammin posts a picture of grits to
> RFC on Facebook.
>
> -sw
>

What the heck is a Minnysotan doing eating grits?

Jill
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"jmcquown" > wrote in message
...
> On 11/16/2013 11:13 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 11/16/2013 9:27 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>>>
>>>>>> At least it's not a picture of grits. Heh.
>>>>>
>>>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>>>> RFC on Facebook.
>>>>
>>>> What do grits look like?
>>>>
>>> Polenta. At least mine do, because I use yellow grits.

>>
>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
>> smooth.

>
> Here are some images:
>
> https://www.google.com/search?q=yell...13 60&bih=596


Thank you) Is it gritty?
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jmcquown wrote:
>
> On 11/16/2013 2:04 AM, Sqwertz wrote:
> > On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
> >
> >> At least it's not a picture of grits. Heh.

> >
> > ... She says, right after Melba's Jammin posts a picture of grits to
> > RFC on Facebook.
> >
> > -sw
> >

> What the heck is a Minnysotan doing eating grits?
>
> Jill


"What's a grit?"

G.
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On 11/16/2013 11:37 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 11/16/2013 11:13 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 11/16/2013 9:27 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Sqwertz" > wrote in message
>>>>> ...
>>>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>>>>
>>>>>>> At least it's not a picture of grits. Heh.
>>>>>>
>>>>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>>>>> RFC on Facebook.
>>>>>
>>>>> What do grits look like?
>>>>>
>>>> Polenta. At least mine do, because I use yellow grits.
>>>
>>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
>>> smooth.

>>
>> Here are some images:
>>
>> https://www.google.com/search?q=yell...13 60&bih=596
>>

>
> Thank you) Is it gritty?


Nope. Properly prepared they're nice and creamy. I don't know why
they're called grits. I do know they're made from dried hominy which is
then ground. Some people call them "hominy grits", which to me is a
little like saying "ink pen".

Jill
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On 11/16/2013 11:42 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 11/16/2013 2:04 AM, Sqwertz wrote:
>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>
>>>> At least it's not a picture of grits. Heh.
>>>
>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>> RFC on Facebook.
>>>
>>> -sw
>>>

>> What the heck is a Minnysotan doing eating grits?
>>
>> Jill

>
> "What's a grit?"
>
> G.
>

"What's a yoot?"

Jill


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"jmcquown" > wrote in message
...
> On 11/16/2013 11:37 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 11/16/2013 11:13 AM, Ophelia wrote:
>>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 11/16/2013 9:27 AM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "Sqwertz" > wrote in message
>>>>>> ...
>>>>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>>>>>
>>>>>>>> At least it's not a picture of grits. Heh.
>>>>>>>
>>>>>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>>>>>> RFC on Facebook.
>>>>>>
>>>>>> What do grits look like?
>>>>>>
>>>>> Polenta. At least mine do, because I use yellow grits.
>>>>
>>>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it
>>>> is
>>>> smooth.
>>>
>>> Here are some images:
>>>
>>> https://www.google.com/search?q=yell...13 60&bih=596
>>>

>>
>> Thank you) Is it gritty?

>
> Nope. Properly prepared they're nice and creamy. I don't know why
> they're called grits. I do know they're made from dried hominy which is
> then ground. Some people call them "hominy grits", which to me is a
> little like saying "ink pen".


Ok) well I suppose we have names for stuff which other folk find odd)

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Sheldon wrote:

> On Fri, 15 Nov 2013 16:18:41 -0500, jmcquown >
>
> wrote:
>
>
>
> >Yes, I finally got around to cooking it. It's still simmering away. It

>
> >will be close to an hour before it's fully tender. I'll most likely

>
> >make a simple slurry of cornstarch and water to thicken the gravy.

>
> >

>
> >No, I didn't add potatoes, carrots, etc. I'll be serving it with mashed

>
> >potatoes and either broccoli or lima beans.

>
> >

>
> >For those who *demand* photos (heheh), here it is:

>
> >

>
> >http://s1342.photobucket.com/user/ji...dbae7.jpg.html

>
> >

>
> >Now wasn't that terribly exciting?!

>
> >

>
> >Jill

>
>
>
> WTF is that... it looks diseased... I've flushed more exciting.



Gads, I almost RETCHED when I opened that vile photo...or if I was a bit more "polite" I'd say, "Your presentation is not so hot...", LOL...!!!


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Steve wrote:

> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>
>
>
> > At least it's not a picture of grits. Heh.

>
>
>
> ... She says, right after Melba's Jammin posts a picture of grits to
>
> RFC on Facebook.



Hehe...I like it that Steve is always "quick on the draw"...


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On Fri, 15 Nov 2013 16:18:41 -0500, jmcquown >
wrote:

>Yes, I finally got around to cooking it. It's still simmering away. It
>will be close to an hour before it's fully tender. I'll most likely
>make a simple slurry of cornstarch and water to thicken the gravy.
>
>No, I didn't add potatoes, carrots, etc. I'll be serving it with mashed
>potatoes and either broccoli or lima beans.
>
>For those who *demand* photos (heheh), here it is:
>
>http://s1342.photobucket.com/user/ji...dbae7.jpg.html
>
>Now wasn't that terribly exciting?!
>
>Jill

Thanks, it looks good. I love limas.
Janet US
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On 11/16/2013 1:12 PM, Sqwertz wrote:
> On Sat, 16 Nov 2013 11:33:45 -0500, jmcquown wrote:
>
>> On 11/16/2013 2:04 AM, Sqwertz wrote:
>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>
>>>> At least it's not a picture of grits. Heh.
>>>
>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>> RFC on Facebook.
>>>

>> What the heck is a Minnysotan doing eating grits?

>
> She's in North Carolina.
>
> -sw
>

That explains it. Although I did have some really excellent country
fried steak with cream gravy at a diner in Apple Valley, MN once. Food
travels.

Jill


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On 11/16/2013 1:13 PM, Sqwertz wrote:
> On Sat, 16 Nov 2013 12:12:50 -0600, Sqwertz wrote:
>
>> On Sat, 16 Nov 2013 11:33:45 -0500, jmcquown wrote:
>>
>>> On 11/16/2013 2:04 AM, Sqwertz wrote:
>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>>
>>>>> At least it's not a picture of grits. Heh.
>>>>
>>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>>> RFC on Facebook.
>>>>
>>> What the heck is a Minnysotan doing eating grits?

>>
>> She's in North Carolina.

>
> Oops. I forgot the Cardinal rule: What goes on in Facebook, stays in
> Facebook.
>
> -sw
>

Oh geeeze...

Jill
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On Sat, 16 Nov 2013 14:27:42 -0000, "Ophelia"
> wrote:

>
>
> "Sqwertz" > wrote in message
> ...
> > On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
> >
> >> At least it's not a picture of grits. Heh.

> >
> > ... She says, right after Melba's Jammin posts a picture of grits to
> > RFC on Facebook.

>
> What do grits look like?


Think creamy polenta. There are two kinds of grits, cornmeal (which
is just polenta by another name) and hominy, which an "acquired" taste
that I haven't acquired.

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On Sat, 16 Nov 2013 16:13:06 -0000, "Ophelia"
> wrote:

>
>
> "jmcquown" > wrote in message
> ...
> > On 11/16/2013 9:27 AM, Ophelia wrote:
> >>
> >>
> >> "Sqwertz" > wrote in message
> >> ...
> >>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
> >>>
> >>>> At least it's not a picture of grits. Heh.
> >>>
> >>> ... She says, right after Melba's Jammin posts a picture of grits to
> >>> RFC on Facebook.
> >>
> >> What do grits look like?
> >>

> > Polenta. At least mine do, because I use yellow grits.

>
> ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
> smooth.


If you undercook them a little, you'll have grits.

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On 11/16/2013 2:48 PM, sf wrote:
> On Sat, 16 Nov 2013 16:13:06 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 11/16/2013 9:27 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>>>
>>>>>> At least it's not a picture of grits. Heh.
>>>>>
>>>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>>>> RFC on Facebook.
>>>>
>>>> What do grits look like?
>>>>
>>> Polenta. At least mine do, because I use yellow grits.

>>
>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
>> smooth.

>
> If you undercook them a little, you'll have grits.
>

Undercooked grits are like undercooked rice. Anyone can make that
beginner mistake. They have texture, yes. But they aren't gritty.

Gritty (more like rocks) would be the original Grape Nuts cereal (not
flakes) served hot. Those things will break a tooth!

Jill
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"sf" > wrote in message
...
> On Sat, 16 Nov 2013 14:27:42 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>> > On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>> >
>> >> At least it's not a picture of grits. Heh.
>> >
>> > ... She says, right after Melba's Jammin posts a picture of grits to
>> > RFC on Facebook.

>>
>> What do grits look like?

>
> Think creamy polenta. There are two kinds of grits, cornmeal (which
> is just polenta by another name) and hominy, which an "acquired" taste
> that I haven't acquired.


Thanks I know polenta and I have to say I am not too keen. I have no
knowledge of hominy at all.


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"sf" > wrote in message
...
> On Sat, 16 Nov 2013 16:13:06 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "jmcquown" > wrote in message
>> ...
>> > On 11/16/2013 9:27 AM, Ophelia wrote:
>> >>
>> >>
>> >> "Sqwertz" > wrote in message
>> >> ...
>> >>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>> >>>
>> >>>> At least it's not a picture of grits. Heh.
>> >>>
>> >>> ... She says, right after Melba's Jammin posts a picture of grits to
>> >>> RFC on Facebook.
>> >>
>> >> What do grits look like?
>> >>
>> > Polenta. At least mine do, because I use yellow grits.

>>
>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
>> smooth.

>
> If you undercook them a little, you'll have grits.


Oh!
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"jmcquown" > wrote in message
...
> On 11/16/2013 2:48 PM, sf wrote:
>> On Sat, 16 Nov 2013 16:13:06 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 11/16/2013 9:27 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Sqwertz" > wrote in message
>>>>> ...
>>>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>>>>
>>>>>>> At least it's not a picture of grits. Heh.
>>>>>>
>>>>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>>>>> RFC on Facebook.
>>>>>
>>>>> What do grits look like?
>>>>>
>>>> Polenta. At least mine do, because I use yellow grits.
>>>
>>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
>>> smooth.

>>
>> If you undercook them a little, you'll have grits.
>>

> Undercooked grits are like undercooked rice. Anyone can make that
> beginner mistake. They have texture, yes. But they aren't gritty.
>
> Gritty (more like rocks) would be the original Grape Nuts cereal (not
> flakes) served hot. Those things will break a tooth!


I cracked a tooth a few months ago eating nuts and it wasn't fun, so I sure
as heck won't be trying Grape nuts cereal <g>


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On Sat, 16 Nov 2013 16:47:43 -0000, "Ophelia"
> wrote:

>
>
> "jmcquown" > wrote in message
> ...
> > On 11/16/2013 11:37 AM, Ophelia wrote:
> >>
> >>
> >> "jmcquown" > wrote in message
> >> ...
> >>> On 11/16/2013 11:13 AM, Ophelia wrote:
> >>>>
> >>>>
> >>>> "jmcquown" > wrote in message
> >>>> ...
> >>>>> On 11/16/2013 9:27 AM, Ophelia wrote:
> >>>>>>
> >>>>>>
> >>>>>> "Sqwertz" > wrote in message
> >>>>>> ...
> >>>>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
> >>>>>>>
> >>>>>>>> At least it's not a picture of grits. Heh.
> >>>>>>>
> >>>>>>> ... She says, right after Melba's Jammin posts a picture of grits to
> >>>>>>> RFC on Facebook.
> >>>>>>
> >>>>>> What do grits look like?
> >>>>>>
> >>>>> Polenta. At least mine do, because I use yellow grits.
> >>>>
> >>>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it
> >>>> is
> >>>> smooth.
> >>>
> >>> Here are some images:
> >>>
> >>> https://www.google.com/search?q=yell...13 60&bih=596
> >>>
> >>
> >> Thank you) Is it gritty?

> >
> > Nope. Properly prepared they're nice and creamy. I don't know why
> > they're called grits. I do know they're made from dried hominy which is
> > then ground. Some people call them "hominy grits", which to me is a
> > little like saying "ink pen".

>
> Ok) well I suppose we have names for stuff which other folk find odd)


Hominy is different from regular cornmeal. It is treated first.
http://culinaryarts.about.com/od/glossary/g/Hominy.htm

Tangentially:
Hominy is the nasty stuff I pick out of posole/pozole (which is an
otherwise delicious Mexican soup). I have no idea what it would be
called if I left it out, because posole is another word for hominy.

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On Sat, 16 Nov 2013 20:01:17 -0000, "Ophelia"
> wrote:

> I cracked a tooth a few months ago eating nuts and it wasn't fun, so I sure
> as heck won't be trying Grape nuts cereal <g>
>


It won't do that to you.

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On Sat, 16 Nov 2013 19:58:17 -0000, "Ophelia"
> wrote:

> Thanks I know polenta and I have to say I am not too keen. I have no
> knowledge of hominy at all.


I've found that polenta needs salt... a lot of it. I like polenta (my
grandpappy used to call it "mush") the first day when it's creamy -
but I like it even better the day after, when it's fried.



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On 11/16/2013 2:58 PM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Sat, 16 Nov 2013 16:13:06 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>> > On 11/16/2013 9:27 AM, Ophelia wrote:
>>> >>
>>> >>
>>> >> "Sqwertz" > wrote in message
>>> >> ...
>>> >>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>> >>>
>>> >>>> At least it's not a picture of grits. Heh.
>>> >>>
>>> >>> ... She says, right after Melba's Jammin posts a picture of grits to
>>> >>> RFC on Facebook.
>>> >>
>>> >> What do grits look like?
>>> >>
>>> > Polenta. At least mine do, because I use yellow grits.
>>>
>>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it is
>>> smooth.

>>
>> If you undercook them a little, you'll have grits.

>
> Oh!


No! You'll just have undercooked polenta.

Jill
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On 11/16/2013 3:03 PM, sf wrote:
> On Sat, 16 Nov 2013 16:47:43 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 11/16/2013 11:37 AM, Ophelia wrote:
>>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 11/16/2013 11:13 AM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "jmcquown" > wrote in message
>>>>>> ...
>>>>>>> On 11/16/2013 9:27 AM, Ophelia wrote:
>>>>>>>>
>>>>>>>>
>>>>>>>> "Sqwertz" > wrote in message
>>>>>>>> ...
>>>>>>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
>>>>>>>>>
>>>>>>>>>> At least it's not a picture of grits. Heh.
>>>>>>>>>
>>>>>>>>> ... She says, right after Melba's Jammin posts a picture of grits to
>>>>>>>>> RFC on Facebook.
>>>>>>>>
>>>>>>>> What do grits look like?
>>>>>>>>
>>>>>>> Polenta. At least mine do, because I use yellow grits.
>>>>>>
>>>>>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it
>>>>>> is
>>>>>> smooth.
>>>>>
>>>>> Here are some images:
>>>>>
>>>>> https://www.google.com/search?q=yell...13 60&bih=596
>>>>>
>>>>
>>>> Thank you) Is it gritty?
>>>
>>> Nope. Properly prepared they're nice and creamy. I don't know why
>>> they're called grits. I do know they're made from dried hominy which is
>>> then ground. Some people call them "hominy grits", which to me is a
>>> little like saying "ink pen".

>>
>> Ok) well I suppose we have names for stuff which other folk find odd)

>
> Hominy is different from regular cornmeal. It is treated first.
> http://culinaryarts.about.com/od/glossary/g/Hominy.htm
>
> Tangentially:
> Hominy is the nasty stuff I pick out of posole/pozole (which is an
> otherwise delicious Mexican soup). I have no idea what it would be
> called if I left it out, because posole is another word for hominy.
>

I guess you don't really like posole, then. Yes, hominy is treated with
lye. Then dried and ground.

Jill
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"sf" > wrote in message
...
> On Sat, 16 Nov 2013 20:01:17 -0000, "Ophelia"
> > wrote:
>
>> I cracked a tooth a few months ago eating nuts and it wasn't fun, so I
>> sure
>> as heck won't be trying Grape nuts cereal <g>
>>

>
> It won't do that to you.


It won't get the opportunity) I am very careful with hard stuff now.
Heck I never used to bother but once was enough!!!


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On Sat, 16 Nov 2013 15:32:30 -0500, jmcquown >
wrote:

> On 11/16/2013 3:03 PM, sf wrote:
> >
> > Hominy is different from regular cornmeal. It is treated first.
> > http://culinaryarts.about.com/od/glossary/g/Hominy.htm
> >
> > Tangentially:
> > Hominy is the nasty stuff I pick out of posole/pozole (which is an
> > otherwise delicious Mexican soup). I have no idea what it would be
> > called if I left it out, because posole is another word for hominy.
> >

> I guess you don't really like posole, then.


I like the rest of the soup they call pozole, but not the pozole
itself.

> Yes, hominy is treated with lye. Then dried and ground.
>




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On 11/16/2013 3:45 PM, sf wrote:
> On Sat, 16 Nov 2013 15:32:30 -0500, jmcquown >
> wrote:
>
>> On 11/16/2013 3:03 PM, sf wrote:
>>>
>>> Hominy is different from regular cornmeal. It is treated first.
>>> http://culinaryarts.about.com/od/glossary/g/Hominy.htm
>>>
>>> Tangentially:
>>> Hominy is the nasty stuff I pick out of posole/pozole (which is an
>>> otherwise delicious Mexican soup). I have no idea what it would be
>>> called if I left it out, because posole is another word for hominy.
>>>

>> I guess you don't really like posole, then.

>
> I like the rest of the soup they call pozole, but not the pozole
> itself.
>

Hey, no problem. The soup is nice and very spicy. I also like menudo.
But I have to buy both pozole, menudo and hominy in cans.

>> Yes, hominy is treated with lye. Then dried and ground.
>>

>
>
>


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