Text 33251, 109 rader
Skriven 2013-02-02 08:08:00 av Dave Drum (63432.cooking)
  Kommentar till text 33237 av RUTH HANSCHKA (1:123/140)
Ärende: Don't Let Your ....
===========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-


 ->  RH> Pretty much. It wasn't horrible, just not something I ever would
 ->  RH> ask for or want to see again. You are however descibing the
 ->  RH> cafeteria food of my childhood. It was pretty nasty, especially
 ->  RH> the criminal things they used to do to vegetables. No poor
 ->  RH> defenseless green bean or carrot survived the experience.

 -> But, that's Suthern Cookin' -- boil it until it is a green, yellow or
 -> orange pasty mess. Serve it without salt or pepper (or taste).

 RH> That's my paternal grandmother's version too, only she was from New
 RH> Jersey. Dad found out he liked veggies only after his grandfather
 RH> handed them to him raw. One question - I thought the Southern version
 RH> demanded a cream sauce or at least butter. I take it that's not the
 RH> case?

As Dale Shipp reminded me a ham hock, piece of fat back, salt pork, or bacon
was often added - mostly to bean dishes and greens (turnip, collards, mustard,
etc) - and green beenz sometimes got onions. But it was all boiled to oblivion.
 
 -> I seldom do Ragu (brand) as it is generally premium priced. Next tier
 -> down (price wise) is Barilla which I have found to be excellent. Even
 -> further down the price scale is Di Fratella (Sav-A-Lot house brand)
 -> which is surprisingly quite nice and inexpensive). And up the price
 -> scale is Onofrio's which is made/sold by a guy I have known for years
 -> and years - but, it is a Sicilian-style sauce and may not be to your
 -> taste. http://www.onofrios.com/

 RH> Can's say I've ever seen it.  Around here Barilla costs more than Ragu,
 RH> which is the cheap stuff.  I don't really have a favorite brand per se,
 RH> although Vittoria comes close.  It's also $7/jar unless you hit a good
 RH> sale.

That's odd. Ragu here is le$$ only if it's on sale. Onofrio's is fairly new
(three years) and is in a few Midwestern chains. And by mail order. It's not
Joe's main business by any means - that would be running the Track Shack Tavern
and Restaurant which he inherited from his uncle Onofrio "Mimi" Vitale - from
whom he also got the family recipes (thus the name).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southern Green Beans
 Categories: Five, Beans, Pork
      Yield: 5 servings

      1 qt Green beans
      2 oz Pork side meat or similar
      1 ts Sugar
    1/2 ts Black Pepper
           Salt

  Pour green beans into a colander to remove any liquid from
  jar or can.

  Rinse lightly with cool running water, let drain.

  Slice the pork side meat into 1/2" thick slices.

  Place pork in a sauce pot over medium heat.

  Cook meat until the fat sections appear translucent in
  color. Remove the meat if desired but leave the rendered
  fat in the pot to season the beans as they cook.

  Add 2 cups of warm water.

  Add the drained green beans. Add more water if needed to
  reach about 1 inch over top of beans. Add Sugar. Add Black
  Pepper. Add Salt.

  Stir well and bring to a low boil. Cover pot, REDUCE heat
  to medium-low, simmer 30-45 minutes or until done.

  Taste a bean or two to see if they are cooked to your
  desired tenderness. Add more salt if needed, or more water
  if needed to finish cooking the beans to your taste
  preference.

  Remove from heat when done, cover until ready to serve.

  Serve warm and Enjoy.

  Notes: You can also use fatback, bacon grease, hog jowl or
  even chicken stock to season these beans. The choice is
  yours. 

  Some folks prefer to cook the beans down until they’re
  very soft, almost mushy soft. Some folks prefer a bit more
  of a "bite" to the texture. Again, the choice is yours as
  there is no right or wrong - unless you’re a die hard
  Southerner. Most of our parents always cooked them way
  down until they were very soft.

  Yield: 4 - 6 Servings

  Recipe by Steve Gordon | October 1, 2012

  From: http://www.tasteofsouthern.com

  Uncle Dirty Dave's Archives

MMMMM

... Never have children, only grandchildren - Gore Vidal
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