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WARNING! Tilapia sold as red snapper (Izumidai) in sushi restaurants.

<For the record, mislabeled fish is sold in every type of restaurant, not just Asian.>

Damn straight ~ Fish markets, grocery stores too!

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Deeply Southern-Lightly Fried Catfish.
Slaw or mustard greens from the freezer? Hmmmm maybe with some turnip roots from the garden?
Hush puppies or maybe just a pone of corn bread.
Twice fried potatoes is a very distinct possibility.
Oh! How could I forget...I have fresh oysters!!! They will be in the mix as well.

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

Three or two Margaritas, and I'm all in!!

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

I'm full as a tick after...

Potato and Leek soup..
Corned Beef..
Cabbage...
Potatoes..
Soda Bread....
Irish Coffee in a little while....

What is Reasoning Behind Southern Extremely Salty Bacon?

Yep. I'm guilty of frying up a piece or two of the modern version. Good stuff. The salt is a good contrast to the thick sweet cane syrup on a cat head biscuit. I know you know of what I speak. ;)

What is Reasoning Behind Southern Extremely Salty Bacon?

The methodology would have been fairly consistent to achieve the goal of preservation. Recipes (levels of salt) may have varied to personal taste. Geographics may have played a role as well. ~~ Modern day versions are all over the board. Aging plays a role in final results too.

Mar 17, 2015
Uncle Bob in General Topics

What is Reasoning Behind Southern Extremely Salty Bacon?

Colonial America would have starved to death if not for salting, drying, pickling, and preserving. So, not sure that "southern" necessarily applies. ~ As stated, dry/cured salt/cured preserved meats, poultry, and fish can be very salty if not prepared properly. Even then, to some, it can remain too salty. Not to me. I drool just thinking about it. Especially the ham.

Then there is salt pork... AKA salt meat. In times past a pork belly was Salted down, wrapped in butcher paper and kept in old stores laying on the counter along with a hoop of cheese. Sold by the pound, customers would cut off the amount of salt meat they wanted..to be used as seasoning or for frying. To fry, it was sliced and soaked in water over night. Still on the salty side, but oh so delicious. It has it's own unique flavor. A must at camp along with with eggs, grits, biscuits, cane syrup, gravy, boiled coffee etc.

Next on the menu is 'pickle meat'....pickled pork, often cured and shipped in wooden barrels called 'butts'. No self respecting Cajun would eat his red beans and rice without pickle meat.

Rambled enough. Have fun!

Mar 17, 2015
Uncle Bob in General Topics
1

What's for Dinner #354: The Green(ing) Edition [through March 20, 2015

Drink some bourbon...
Cook a pot of rice.......
Make a kick ass creole sauce......
Cook up some catfish...Lightly Fried
French Bread for soppin...
Serve fish over rice, sauce over all.
Maybe a slice of Stromberry pie.

Peanut Butter and. . .

Mix with Steen's Cane Syrup...or other 100% pure cane syrup.
Plain, on toasted E. muffin, or sandwich.

Mar 13, 2015
Uncle Bob in General Topics

Best shrimp & oyster po' boys in NOLA?

Been a very long, time since I was there, (so I should probably remain silent)... and will be even longer before I return. When you smear ketchup on a shrimp...I'm done! ~ Their Barq's root beer is cold however.

Enjoy!

Mar 06, 2015
Uncle Bob in New Orleans

Best shrimp & oyster po' boys in NOLA?

No consensus is right. ~ Opinions vary widely.

Mine are: Parkway - Good to Meh. Last time, there were 5 of us. No one was overly impressed.
Domilise's - Would not waste my time or money.
Johnny's - Mostly solid examples.
Crabby Jack's ~ One of my favorites.
They are everywhere....pick one. Have fun and enjoy!

Mar 06, 2015
Uncle Bob in New Orleans

Why not? ... Stuffed peppers

Last time I stuffed peppers, it was with Smoked Boudin... with a few crawfish thrown in. Twernt bad.

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition [through Mar 8, 2015]

Been about two weeks since we fried any chicken so.........

George Dickel....
Fried Chicken...
Pink-eye purple hull peas...
Boiled Okra...
Squash patties...
Rutabaga.....
Blue Bell Chocolate Ice Cream....

Do you use your stove for storage ?

Storage? Not really, but there are usually 2-3 pieces of cast iron sitting on it that are used almost daily.

Feb 27, 2015
Uncle Bob in General Topics

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Not a fit night for man nor beast.
Bourbon
Deer Stew
Garlic Bread
Buttermilk pie
Coffee & Chicory

What's for Dinner #349 - the Sub-Zero-For-Some Edition [Old]

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Feb 17, 2015
Uncle Bob in Home Cooking
1

Heinz adds Sriracha to Ketchup

,

Feb 15, 2015
Uncle Bob in General Topics

What's your favorite cake?

It's Carrot...no Caramel....wait Chocolate... Cocoanut...

Hard to decide....Don'tcha C.

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

Well, when you consider pickled pig lips and 'possom pate for apps...it was kinda fancy I suppose. ;)

What's for Dinner? #348 -- The Valentine's Day Edition [through Feb 15, 2015]

Getting back to the basics.

Fried Chicken...
Butter beans seasoned with tasso.
Yellow squash & onions.
Dry fried okra...
Corn Bread~ Mexican Style.
Chocolate Ice Cream later.

Move Over Kale: The Next Super Food is Okra!!

Never met an okra pod that I didn't like. ~ I eat it about twice a week. ~ Freezer is full. ~ Gave away 5 gallon buckets to friends and family. ~ Will plant a shorter row this year. ~ Had a big skillet of dry fried a couple of nights ago.

Anyone else notice a glut of threads with few responses?

Two thumbs up!!!!!

Feb 07, 2015
Uncle Bob in Site Talk

Husband Coming from 3 months stay in China; What to cook .

What did he say when you asked him? That would be where I would start. Have Fun!

Feb 06, 2015
Uncle Bob in Home Cooking

Horrible odor coming from freezer and frig!!!!!!!

What a great first post!! ~~ You have a dead rat/mouse under your refrigerator. Good luck!

Feb 02, 2015
Uncle Bob in Cookware

Is it okay to...

Is it OK? ~~~ In a word Yes.~ The next time you are out to dinner, order your sparkling water, get out your Mio and go for it. ~ Any one who says other wise...tell them that your Uncle Bob (an expert on these matters) and NOT a member of the New England Patriot NFL franchise, says its fine.

Enjoy!

Feb 02, 2015
Uncle Bob in Not About Food

Pan sauce for chicken

De-glaze with white wine...and a little chicken stock.
Reduce by about 1/2.
Stir in crushed tarragon...a pinch of salt
Turn off the heat and gently stir in several pats of unsalted butter. When it's melted pour over chicken.

Sides for Jambalaya and other dinner guest advice...

No.... it's not wrong per se. but in many areas you would be tarred and feathered for even suggesting it. :) There's "red" with tomatoes, and "brown" with NO tomatoes, and "white" for those who otherwise can't cook the dish. The red version is usually seen in the greater N.O. area while the brown is usually seen in Cajun country. Exceptions can be found in both areas.

Jan 24, 2015
Uncle Bob in Home Cooking

Sides for Jambalaya and other dinner guest advice...

A salad and bread is all that is needed.
Bananas Foster or Bread Pudding with a kick butt bourbon sauce. Or a platter of pralines. A pot of strong hot coffee with the dessert is a must, and bonus points if it's coffee and chicory!

Please God....don't put tomatoes in the Jam.

Jan 24, 2015
Uncle Bob in Home Cooking

Does anyone still eat crabapples?

The only thing better than crab apple jelly is wild plum jelly.
Then there's huckleberry cobble.....oh wait!

Jan 18, 2015
Uncle Bob in General Topics

First time posters

This thread delivers!

Jan 16, 2015
Uncle Bob in Site Talk