On 10/21/2018 11:21 AM, cshenk wrote:
> Terry Coombs wrote:
>
>> On 10/20/2018 6:21 PM, jmcquown wrote:
>>> On 10/20/2018 7:00 PM, Terry Coombs wrote:
>>>> Â*Â* So tonight it's grilled country style ribs and baked potatoes
>>>> (on the grill) withÂ* sides of canned southern style white beans
>>>> and a green salad .
>>>>
>>> Sounds good. Â* Did you marinate the country style ribs or use a
>>> dry rub?Â* I usually marinate them.
>>>
>>> Jill
>>
>> Â* Marinated about 2 1/2 hours in white wine and season salt . They
>> wuz very tasty !
>
> I like that! I have an aversion to use of much wine cooking, but
> that's an old roomate im my college years. She'd actually add 2 cups
> of wine to a dish and all you could taste was the wine. IE, she didnt
> use it as a simple marinade.
>
I agree, wine should be used sparingly and not overpower the dish. Even
in a marinade, sometimes.

I have an aversion to adding salt to what is mostly a wine marinade.
Might as well just use the "cooking wine" that's sold next to vinegar in
the grocery store. JMHO, of course.

Jill

jmcquown wrote:

> On 10/21/2018 11:21 AM, cshenk wrote:
> > Terry Coombs wrote:
> >
> > > On 10/20/2018 6:21 PM, jmcquown wrote:
> > > > On 10/20/2018 7:00 PM, Terry Coombs wrote:
> >>>> Â*Â* So tonight it's grilled country style ribs and baked potatoes
> > > > > (on the grill) withÂ* sides of canned southern style white
> > > > > beans and a green salad .
> > > > >
> > > > Sounds good. Â* Did you marinate the country style ribs or use
> > > > a dry rub?Â* I usually marinate them.
> > > >
> > > > Jill
> > >
> >> Â* Marinated about 2 1/2 hours in white wine and season salt . They
> > > wuz very tasty !
> >
> > I like that! I have an aversion to use of much wine cooking, but
> > that's an old roomate im my college years. She'd actually add 2
> > cups of wine to a dish and all you could taste was the wine. IE,
> > she didnt use it as a simple marinade.
> >
> I agree, wine should be used sparingly and not overpower the dish.
> Even in a marinade, sometimes.
>
> I have an aversion to adding salt to what is mostly a wine marinade.
> Might as well just use the "cooking wine" that's sold next to vinegar
> in the grocery store. JMHO, of course.
>
> Jill

With the exception of Mirin at times, I use very little wine in
cooking. It's not bad to use it, but the memory of that roomate kinda
wreaked it for me. Took me years to accept 'greens' as well because of
the high vinegar uses in the south. I actually love Mustard greens but
none of the southern USA preparations where the liquid is pretty much
just soaking them in vinegar. BLECH.

On 10/21/2018 10:12 AM, cshenk wrote:

> With the exception of Mirin at times, I use very little wine in
> cooking.

Agree.

My recipe fer minestrone only calls fer 3/4 C fer almost 5 qts.

> I actually love Mustard greens but
> none of the southern USA preparations where the liquid is pretty much
> just soaking them in vinegar.

I don't use vinegar. I use chicken stock, instead.

I finally mastered the "Greens That Will Rule the World", recipe that I
had at a Thanksgiving dinner I ate, in Oakland. I also toss in a couple
strip o' bacon, before I start cooking the greens. Greens NEED some
kinda pork fat (no wine, although I may jes try a white).

nb

notbob wrote:

> On 10/21/2018 10:12 AM, cshenk wrote:
>
> > With the exception of Mirin at times, I use very little wine in
> > cooking.
>
> Agree.
>
> My recipe fer minestrone only calls fer 3/4 C fer almost 5 qts.
>
> > I actually love Mustard greens but
> > none of the southern USA preparations where the liquid is pretty
> > much just soaking them in vinegar.
>
> I don't use vinegar. I use chicken stock, instead.
>
> I finally mastered the "Greens That Will Rule the World", recipe that
> I had at a Thanksgiving dinner I ate, in Oakland. I also toss in a
> couple strip o' bacon, before I start cooking the greens. Greens
> NEED some kinda pork fat (no wine, although I may jes try a white).
>
>
> nb

Might be I'd like your version!

On Sunday, October 21, 2018 at 11:40:04 AM UTC-5, notbob wrote:
>
> I finally mastered the "Greens That Will Rule the World", recipe that I
> had at a Thanksgiving dinner I ate, in Oakland. I also toss in a couple
> strip o' bacon, before I start cooking the greens. Greens NEED some
> kinda pork fat (no wine, although I may jes try a white).
>
> nb
>
I thought everyone knew that to have tasty greens you MUST have some sort
of 'pork' seasoning. That would be either bacon grease, a strip or two
of bacon, or a smoked ham hock. Without that addition to the cooking water
all you have cooked is a bunch of greens that will taste akin to cooked
lawn clippings.

On Sun, 21 Oct 2018 18:20:36 -0700 (PDT), "
> wrote:

>On Sunday, October 21, 2018 at 11:40:04 AM UTC-5, notbob wrote:
>>
>> I finally mastered the "Greens That Will Rule the World", recipe that I
>> had at a Thanksgiving dinner I ate, in Oakland. I also toss in a couple
>> strip o' bacon, before I start cooking the greens. Greens NEED some
>> kinda pork fat (no wine, although I may jes try a white).
>>
>> nb
>>
>I thought everyone knew that to have tasty greens you MUST have some sort
>of 'pork' seasoning. That would be either bacon grease, a strip or two
>of bacon, or a smoked ham hock.

This rule only applies to descendants of Count Dracula.

On Sunday, October 21, 2018 at 8:39:14 PM UTC-5, Brice wrote:
>
> On Sun, 21 Oct 2018 18:20:36 -0700 (PDT), "
> > wrote:
>
> >I thought everyone knew that to have tasty greens you MUST have some sort
> >of 'pork' seasoning. That would be either bacon grease, a strip or two
> >of bacon, or a smoked ham hock.
>
> This rule only applies to descendants of Count Dracula.
>
Come here and let bite your, er, ah, um, let me whisper in your ear.

On Sun, 21 Oct 2018 18:54:52 -0700 (PDT), "
> wrote:

>On Sunday, October 21, 2018 at 8:39:14 PM UTC-5, Brice wrote:
>>
>> On Sun, 21 Oct 2018 18:20:36 -0700 (PDT), "
>> > wrote:
>>
>> >I thought everyone knew that to have tasty greens you MUST have some sort
>> >of 'pork' seasoning. That would be either bacon grease, a strip or two
>> >of bacon, or a smoked ham hock.
>>
>> This rule only applies to descendants of Count Dracula.
>>
>Come here and let bite your, er, ah, um, let me whisper in your ear.

lol

wrote:

> On Sunday, October 21, 2018 at 11:40:04 AM UTC-5, notbob wrote:
> >
> > I finally mastered the "Greens That Will Rule the World", recipe
> > that I had at a Thanksgiving dinner I ate, in Oakland. I also toss
> > in a couple strip o' bacon, before I start cooking the greens.
> > Greens NEED some kinda pork fat (no wine, although I may jes try a
> > white).
> >
> > nb
> >
> I thought everyone knew that to have tasty greens you MUST have some
> sort of 'pork' seasoning. That would be either bacon grease, a strip
> or two of bacon, or a smoked ham hock. Without that addition to the
> cooking water all you have cooked is a bunch of greens that will
> taste akin to cooked lawn clippings.

Not everyone is making them southern style. There are other ways to
cook them.

On Sunday, October 21, 2018 at 8:48:40 PM UTC-5, cshenk wrote:
>
> wrote:
>
> > I thought everyone knew that to have tasty greens you MUST have some
> > sort of 'pork' seasoning. That would be either bacon grease, a strip
> > or two of bacon, or a smoked ham hock. Without that addition to the
> > cooking water all you have cooked is a bunch of greens that will
> > taste akin to cooked lawn clippings.
>
> Not everyone is making them southern style. There are other ways to
> cook them.
>
Ok, that's good. Give me a recipe for other ways to cook them. I'm always
up for other treatments for greens.

On 10/21/2018 12:12 PM, cshenk wrote:
> I actually love Mustard greens but
> none of the southern USA preparations where the liquid is pretty much
> just soaking them in vinegar. BLECH.

That would be BLECH. A little bit of white vinegar (a splash or two) is
added to the cooking water in a deep pot. I've never had greens
(mustard, turnip, or collards) that were literally *soaked* in vinegar.

Jill

On 10/21/2018 12:12 PM, cshenk wrote:
> Took me years to accept 'greens' as well because of
> the high vinegar uses in the south. I actually love Mustard greens but
> none of the southern USA preparations where the liquid is pretty much
> just soaking them in vinegar.

I've never had any type of "southern USA" greens (mustard, turnip or
collard) that were literally soaked in vinegar. A splash or two of
vinegar is added to the cooking water. Lemon juice would work just as
well. It's mostly added to retain the colour of the greens as they cook
down.

I can't say I'm a "greens" expert but I never heard of soaking green
leafy vegetables in vinegar. Doing so would certainly put me off
wanting to eat them.

Jill

On Sunday, October 21, 2018 at 9:39:14 PM UTC-5, Jill McQuown wrote:
>
> On 10/21/2018 12:12 PM, cshenk wrote:
>
> > Took me years to accept 'greens' as well because of
> > the high vinegar uses in the south. I actually love Mustard greens but
> > none of the southern USA preparations where the liquid is pretty much
> > just soaking them in vinegar.
>
> I've never had any type of "southern USA" greens (mustard, turnip or
> collard) that were literally soaked in vinegar. A splash or two of
> vinegar is added to the cooking water. Lemon juice would work just as
> well. It's mostly added to retain the colour of the greens as they cook
> down.
>
> I can't say I'm a "greens" expert but I never heard of soaking green
> leafy vegetables in vinegar. Doing so would certainly put me off
> wanting to eat them.
>
> Jill
>
I'm no expert on them either or the ways other people cook them but I've never seen or heard of anyone soaking or cooking them in vinegar. But 99% of the time a small cruet of vinegar is on the table if you want a splash on your cooked greens. It sounds counterintuitive but a few drops on top of a serving
of greens that seem overly bitter will mellow out the flavor.

jmcquown wrote:

> On 10/21/2018 12:12 PM, cshenk wrote:
> > Took me years to accept 'greens' as well because of
> > the high vinegar uses in the south. I actually love Mustard greens
> > but none of the southern USA preparations where the liquid is
> > pretty much just soaking them in vinegar.
>
> I've never had any type of "southern USA" greens (mustard, turnip or
> collard) that were literally soaked in vinegar. A splash or two of
> vinegar is added to the cooking water. Lemon juice would work just
> as well. It's mostly added to retain the colour of the greens as
> they cook down.
>
> I can't say I'm a "greens" expert but I never heard of soaking green
> leafy vegetables in vinegar. Doing so would certainly put me off
> wanting to eat them.
>
> Jill

If your version is what I have had foisted on me for 50 years, sorry
but i do not like them.

On Sun, 21 Oct 2018 11:51:31 -0400, jmcquown >
wrote:

>On 10/21/2018 11:21 AM, cshenk wrote:
>> Terry Coombs wrote:
>>
>>> On 10/20/2018 6:21 PM, jmcquown wrote:
>>>> On 10/20/2018 7:00 PM, Terry Coombs wrote:
>>>>> ** So tonight it's grilled country style ribs and baked potatoes
>>>>> (on the grill) with* sides of canned southern style white beans
>>>>> and a green salad .
>>>>>
>>>> Sounds good. * Did you marinate the country style ribs or use a
>>>> dry rub?* I usually marinate them.
>>>>
>>>> Jill
>>>
>>> * Marinated about 2 1/2 hours in white wine and season salt . They
>>> wuz very tasty !
>>
>> I like that! I have an aversion to use of much wine cooking, but
>> that's an old roomate im my college years. She'd actually add 2 cups
>> of wine to a dish and all you could taste was the wine. IE, she didnt
>> use it as a simple marinade.
>>
>I agree, wine should be used sparingly and not overpower the dish. Even
>in a marinade, sometimes.
>
>I have an aversion to adding salt to what is mostly a wine marinade.
>Might as well just use the "cooking wine" that's sold next to vinegar in
>the grocery store. JMHO, of course.
>
>Jill

Many of the ingredients I use in marinades already contain enough
salt, like soy sauce, ketchup, hosien sauce... pimento stuffed olives
and some of the juice works well for chicken with rice and beans.

On 2018-10-21 9:51 AM, jmcquown wrote:
> On 10/21/2018 11:21 AM, cshenk wrote:
>> Terry Coombs wrote:
>>
>>> On 10/20/2018 6:21 PM, jmcquown wrote:
>>>> On 10/20/2018 7:00 PM, Terry Coombs wrote:
>>>>> Â*Â*Â* So tonight it's grilled country style ribs and baked potatoes
>>>>> (onÂ* the grill) withÂ* sides of canned southern style white beans
>>>>> and aÂ* green salad .
>>>>>
>>>> Sounds good. Â* Did you marinate the country style ribs or use a
>>>> dryÂ* rub?Â* I usually marinate them.
>>>>
>>>> Jill
>>>
>>> Â*Â* Marinated about 2 1/2 hours in white wine and season salt . They
>>> wuz very tasty !
>>
>> I like that!Â* I have an aversion to use of much wine cooking, but
>> that's an old roomate im my college years.Â* She'd actually add 2 cups
>> of wine to a dish and all you could taste was the wine.Â* IE, she didnt
>> use it as a simple marinade.
>>
> I agree, wine should be used sparingly and not overpower the dish.Â* Even
> in a marinade, sometimes.
>
> I have an aversion to adding salt to what is mostly a wine marinade.
> Might as well just use the "cooking wine" that's sold next to vinegar in
> the grocery store.Â* JMHO, of course.
>
> Jill
I rarely cook without wine (either in the dish or my glass). However,
the amount in a dish can vary from a splash to 2/3 of a bottle.