Text 22961, 117 rader
Skriven 2012-03-28 05:48:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Hominy
==============
-=> Ruth Haffly wrote to DAVE DRUM <=-

 DD>   * Is this really cheese grits? - UDD

 RH> Basically, yes. But don't let the secret out. (G) Seriously, usually
 RH> grits are made from white corn, not yellow and it's a finer grind than
 RH> what's used for polenta.

 DD> I always thought that grits were from dried hominy - in which, after
 DD> being mistreated with lime and such gives up it's yellow colour. But,
 DD> no matter, corn meal mush is corn meal mush no no matter how it's
 DD> tarted up with different names and such.   Bv)=

 RH> I've never looked into it but always knew that grits were white so
 RH> presumed white corn. They're good eating, but not by themselves; they
 RH> need cheese or bacon to add flavor. If nothing else, butter and salt
 RH> will do.

 DD> http://www.wisegeek.com/what-is-hominy.htm

 DD> http://italianfood.about.com/od/polentarecipes/Polenta_Recipes.htm

 RH> You took the time I didn't, to go to sources.

I *still* haven't found a definitive answer if white hominy has to be from
white corn. The sources are all over the place - most of them parroting things
that "everybody knows". I've not found a believable and definitive answer ..
sort of like studying religion -- you have to take a lot on faith.

I think that regular (white) hominy is just horse (aka "field") corn with the
hull (and thus most of the yellow colour) soaked off and the germ bleached
somewhat by the lye bath. It's been a lot of effort to find out something about
a food I really don't care for nor eat much of.
 
Not that hominy is bad ... it's pretty bland unless fried up in bacon grease or
put in a soup. My main objection, as I have stated here in past, is the texture
issue and the way the kernels squeak against your teeth when you bite into
them. I can sort-of enjoy it in menudo or posole.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Menudo (Tripe Soup)
 Categories: Latino, Soups, Offal, Vegetables, Chilies
      Yield: 10 Servings
 
  2 1/2 lb Tripe
      2 lb Calf's foot; washed, trimmed
    1/3 c  Vinegar
           Cold water
      2 cl Garlic
    1/2 sm Onion
      3 qt Water (approx.)
           Salt
  1 1/2 c  Hominy
           Red Chile Puree (see below)
           +=OR=+
      1 c  Canned red chile sauce

MMMMM-------------------------GARNISHES------------------------------
           Fine chopped green onions
           Chopped cilantro leaves
           Lemon wedges
           Corn tortillas; heated

MMMMM----------------------RED CHILE PUREE---------------------------
      8    California chilies (1/4 lb)
    2/3 c  Water
 
  It's traditional to recover from a night on the town with
  a bracing bowl of menudo.
  
  Scrape off any fat from tripe.  Cut tripe into 1" squares.
  Place tripe and calf's foot in a large bowl. Add vinegar
  and cold water to cover generously. Let stand 3 hours. Drain.
  Rinse tripe and calf's foot thoroughly. Place in a large pot.
  Add garlic and onion. Pour in water to cover ingredients
  plus 1" to 1 1/2: about 3 quarts. Add salt to taste. Bring
  to a boil; reduce heat. Cover and simmer about 6 hours or
  until tripe is tender. After 1 hour, skim foam from surface
  of soup. Skim again as needed. Add more water if liquid
  evaporates.
  
  Prepare Red Chile Puree.
  
  Add hominy and Red Chile Puree during last hour of cooking.
  Ladle into large bowls. Serve chopped green onions, cilantro,
  lemon wedges and hot corn tortillas separately.
  
  Makes 10 to 15 servings.
  
  Red Chile Puree: Remove stems from chilies. Break chilies
  open and rinse out seeds. Place in a saucepan with water to
  cover. Bring to a boil. Continue to boil until chilies are
  softened, about 5 minutes. Drain; discard water.
  
  Place chilies in blender; puree. Add enough water to make
  puree the consistency of tomato sauce. Press pureed chilies
  through a sieve to remove bits of peel.
  
  Makes about 1 cup.
  
  Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn)
  for canned hominy. Combine with soaked tripe and calf's foot,
  garlic, onion and water. Cook as directed above.
  
  From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson.
  1980. ISBN 0-89586-038-4
  
  Shared by: Karin Brewer, Cooking Echo, 6/93
  
  Uncle Dirty Dave's Archives
 
MMMMM

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