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What do you keep stocked at home?

Drain?? but all that lovely bacony drippings belongs in your special bacon drippings jar that lives in the refrigerator so it can do cornbread, collards and flavor the oil for frying chicken and everything else that bacon makes wonderful.
I do a pound at a time. Never be at a loss for bacon, avocado and summer tomato sandwiches.

For TONIGHT- using condensed milk, graham cracker crumbs--need recipe please!

Peanut butter-chocolate pie (can also be made in individual muffin cups rather than one big pie. But who doesn't love a big ole pie?)

If you know how - make a custard filling and a crumb crust, combine and easy-peasy. If unfamiliar:

Make a graham cracker crust with crumbs and 2 TBs of melted butter, gently mix till all crumbs are well coated, you may need a bit more melted butter. Press into a smaller pie pan and cook in a low-med oven till set. Remove and set aside to cool.

You'll need 2 eggs and a little vanilla. Make a custard with condensed milk and eggs and a bit of flour (maybe 2-3 Tbs) in a double boiler, add a bit of vanilla if you have it, stir in 1/4-1/3 cup chocolate chips, and gently whisk till melted, add 1-2 Tbs of peanut butter and do the same. Don't let the mixture boil! As it cooks it will thicken - you may need to cook it at a bare simmer for several minutes but continue to whick and never let it boil. If it seems too thick, thin slightly with plain milk or even a bit (1-2 tsp) of water) When thickened, remove from heat. If you have any lumps you can't whisk out, you can pour through a strainer but slow steady whisking and not over-heating will usually work. When filling custard has cooled slightly pour into pie shell and return to oven (on a baking sheet to make it easier to move) and bake at 300-325 for about 10-15 minutes or till firm. It should not take a long time because your filling is already cooked. Remove, cool and serve at room temp (don't refigerate - it may cause the filling to 'weep'. To garnish, a few tablespoons of ground dry roasted peanuts sprinkled over the top before you put it in the oven, or a drizzle of melted choc. chips over the top just before cutting.

When cutting use a knife dipped in very cold water and dipped/cleaned between each slice.

good luck and let us know how it works.

Jul 25, 2015
kariin in Home Cooking

How much is a bunch?

generally /relatively small, as in, smaller than a 'heap' and smaller than a 'mess'; much smaller than a 'nice mess' (as in a 'mess of greens, or a 'nice mess' of greens) which somebody gives you cause they like you a whole bunch.

Seriously, there is no 'answer'. These are not descriptive terms from engineering or woodworking or large scale restaurant cooking or some other activity that demands exactness/precision. They mean "add some of this, could be alot or a little depending on your taste" and I think the trouble comes because fewer people actually know what their own taste is or they are unfamiliar with the item and how it is often harvested and sold. Most folks, especially older people in the south know what a 'mess' of greens is, and know a 'nice mess' is a slightly bigger amount cause of the way collards and other greens are picked and bundled for sale from farmers and growers. Its not standardized because it isn't supposed to be standardized. Its yours.

Jul 25, 2015
kariin in Home Cooking

In a Post–Paula Deen World, Can the Lee Brothers Save Southern Cooking? Vanity Fair Weighs in

http://www.vanityfair.com/culture/201... BY ALEX BEGGS Vanity Fair

(headline) "In a Post–Paula Deen World, Can the Lee Brothers Save Southern Cooking?"

cause it needs saving from...??

(lead sentence
)"Southern cooking is having something of an identity crisis."
Apparently, Ms. Beggs thinks this is the case (at least in her neck of the woods: Williamsburg and Brooklyn NY) because Paula Deen is MIA.

ChowHounds, weigh in please, then perhaps you can reach her and share your thoughts. Bless her heart.

Alex Beggs is an Associate Editor and Senior Rosé Correspondent at alex_beggs@VanityFair.com.

Jul 24, 2015
kariin in Food Media & News

Southern Breakfast YUM!

Good words Will, thank you. I despair of the trend to remove/eliminate local and regional foods and dishes - it's the homogenization of 'southern' food. Louisiana is not Kentucky is not Tidewater Virginia is not western North Carolina is not Low Country South Carolina is not northern Alabama is not south Georgia ... well, you know what I mean. The best analogy is Italy and I'm not the first person to notice. Liver and onions in Venice is foreign (or was) to Southern Italian families.

My Aunt made big pots of butter beans and steamed okra on top, no stirring till the okra was tender. I was so lucky she cooked her way right up till she passed at 86 and taught me how she did it. We're bringing back many 'heirloom' vegetables and grains (like Carolina Gold rice) but have lost many of the heirloom foodways. I guess thats why i love SFA: Southern Foodways Alliance, for all our southern foodways.

Southern Breakfast YUM!

Where are you? did you grow up there? Liver pudding is still on the breakfast menu at a few places here in SC. I like it better in the fall and winter. We don't hold too much with toast, but some people do.

Southern Breakfast YUM!

http://www.harvinmeats.com/farm.html

Many varieties of southern food - many, many regional differences. Liver pudding is very well known in central SC and parts of NC, similar to, but different from scrapple and NC varieties. My relatives worked for Harvin Packing Co. near Sumter SC as far back as the 50s and the company goes farther back. Likely came into SC (and NC) in the 1800s with folks coming down from the Penn. area and raising and usig all parts of the hogs they raised. my aunts made their own, very highly seasoned and spicy. I can find it today, right around the corner at my local Piggly Wiggly.

Okra happiness

Hey 'Legs! the only thing us 'sophisticats' would add is a whole lot of bacon - the best ever.

Jul 20, 2015
kariin in Home Cooking

Okra happiness

Opinions!! this is just the thing I was looking for - I'm shopping for my produce co-op tomorrow morning and will be lookig for more okra and will share this and other ideas for this thread.

thanks everybody!

Jul 20, 2015
kariin in Home Cooking

Okra happiness

All okra fans - do this ASAP.

http://gardenandgun.com/article/cast-...

A wonderful low country recipe for okra and shrimp from
BJ Dennis

"“I eat okra every week—some way, somehow,” says BJ Dennis. “I’ll make a gumbo. I’ll eat okra by itself, just sautéed. I’ll deep-fry it, too. It’s my favorite vegetable.” It’s also a powerful symbol of history and place for Dennis, a Charleston native with deep roots in the city’s Gullah/Geechee community. Not only has he been eating okra his entire life, but the easy-growing crop was also one of the last things his grandfather planted on the Daniel Island family farm before old age took him out of the field. "

Jul 16, 2015
kariin in Home Cooking
1

Okra happiness

Hey TampaGul - this is really good information. What is Everglades seasoning? Is that a brand name - what's in it.

I'm going to can some anyway- just have to get up about 5 am. Supposedly - we will get a break and only habe temps in the low to middle 90s!!

Jul 16, 2015
kariin in Home Cooking

Okra - minimizing the slime

We must be kin :-> I've got a big mess of okra too. But I seek it out and am grateful okra season is here for a while.
I've been cooking and eating for over 40 years. the keys to okra with less 'slime'are: 1. DO NOT CUT INTO THE OKRA POD. You can trim the cap but don't cut into the body where the seeds are and where the slick stuff is;
2. cook quick; a fast fry or saute whole. long cooking (as for gumbo or soup etc), nearly guarantees more slick.

Other alternative is pickle - really good and a great addition to martini or other drinks - again, trim the cap only, cook quick or do a quick refrig. pickle (see the other thread where another CH suggested this. good luck, let us know what happens.

Jul 15, 2015
kariin in Home Cooking

Okra happiness

Thanks - bhindi is Indian for okra! - I think I'll fix some your way and serve it to my friends who say they hate okra, telling them its an indian veg. 'bhindi'! And I love chickpea flour, glad you thought of this.

Jul 15, 2015
kariin in Home Cooking

Okra happiness

OK, thanks! - does that mean I don't have to do a hot-water bath?? How long do these last and can I put them in gin drinks?? (priorities, after all)

Jul 15, 2015
kariin in Home Cooking

Okra happiness

OK - I'm in for these, I've got about 1/2 lb left and I think this may be the way to go!! thanks. I hope some time you get a chance to make limpin susan - okra perlow with shrimp. If you do - let me know jow you like it.

Jul 15, 2015
kariin in Home Cooking
1

Okra happiness

mrsfury - OMG I never thought of that!! dear lord tthat sounds good. Do you dress them in olive oil before putting in a grill basket?? thanks

Jul 14, 2015
kariin in Home Cooking

cinnamon raisin bread ends--ideas for how to use?

Toast, slice, toast again, make bourbon bread pudding that will make your eyes roll back in your head.

Jul 14, 2015
kariin in Home Cooking

Okra happiness

Thanks to everybody!! these are great replies. I have lots of questions for all, see below. I'm freezing some for gumbo later. It is too hot now to think of the gumbo pot.

Jul 14, 2015
kariin in Home Cooking

Okra happiness

valadelphia - these are wonderful!! What distinguishes a bhindi masala?? These are just the ideas I was hoping for. We do not recpgnize the existance of 'lima' beans :->. Butter beans rule! I'll look for kale; it's too early here for decent collards or turnip greens.

Pickled - in a martini, the gin helps. thanks

Jul 14, 2015
kariin in Home Cooking

Okra happiness

Uncle Bob, well, I'm pickled too, but not very often - oh, you mean the okra. Where are you that you can cut a big bucket? We used to have to cut real early in the day and then again before supper - it was growing so fast I swear you could stand still and see it happening.

Jul 14, 2015
kariin in Home Cooking
1

Okra happiness

Melanie - what's a sambar?

Jul 14, 2015
kariin in Home Cooking

Okra happiness

carrytheone - _this_ is new; pearl couscous?? where did you learn this? is it Israel? I'm going to try this. thanksi

Jul 14, 2015
kariin in Home Cooking

Okra happiness

Tara57 - yes, but i have to get up at 5 am to cut on the stove these days - its 100 almost every day. Can I freeze whole okra and then pickle later??

Jul 14, 2015
kariin in Home Cooking

Okra happiness

Pat, "if I had all the okra I wanted"... I would be embarassed.
And i am stealing the "slime" :-> thanks

Jul 14, 2015
kariin in Home Cooking
1

Okra happiness

letsindulge - I promise I will do oven-roasted but it's 103 here and i can't turn on an oven. I guess I do pan-roasted, it's cooler in the morning so I did a whole batch for lunch.

Jul 14, 2015
kariin in Home Cooking

Okra happiness

Thanks mac, I will do this, it sounds good. Have you tried frying the okra whole? just trim the cap - works best with little baby-finger size okra. So glad to see okra getting respect from a big-food-name like Ottolenghi.

Jul 14, 2015
kariin in Home Cooking

Okra happiness

MelMM - okra dip??? Tell, tell. Oh, you mean dip _for_ okra, not okra _in_ the dip. That would be weird, wouldn't it??

Jul 14, 2015
kariin in Home Cooking

Okra happiness

Chemicalkinetics - what helped you change your mind? I find the anti-okra denomination rarely turns over. What happened?

Jul 14, 2015
kariin in Home Cooking

Okra happiness

shanagin, where are you?? just generally, it wonders me that people would not know this is okra season (no disrespect intended). I am lucky to live in the heart of okra country and it _loves_ heat so our 100-105 temps make the Okra happy. We count down to okra season - it comes with lady peas, pinkeyes, crowders, butter beans. More okra for dinner tomorrow. Can you share the general idea about okra fritters? any special way to put them together?

Jul 14, 2015
kariin in Home Cooking

Okra happiness

Okra time!!! waiting all year, now it's here. Do you have a favorite? Do you love okra? I love fried okra - have it every week or more, but try to cut down on deep fried food, so i don't need any suggestions for fried. Plus, Mediterreanean version (whole,de-capped, not sliced, sauteed in a little olive oil, w/garlic and a dash of white wine or stock) is so good.
This week 'limpin susan' - a version of rice perlow w/okra and maybe some shrimp; tonight whole okra sauteed w/tomato, Carolina Gold rice and lots of bacon, cold cabbage slw and a side of (not sweet ever) corn bread cakes and ice tea. Cause its 100 here. Love more Indian, Turkish, Egyptian recipes too.
thanks Okra lovers rally!

Jul 13, 2015
kariin in Home Cooking