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Post by ogeezer on Sept 5, 2006 11:13:03 GMT -6
The wife is always complaining about the recipes she sees in local/Houston paper and many magazines. Their so exotic, it seems they've runout of any that seem appealing. I got to agree. Who wants to eat stuff like stewed baloney loaf with mint sauce or vegan barbecue burger with tofu or some of the other kooky foodfare a chef with more time on their hands than flour comes up with?
Whatever happen to recipes from the everyday kitchen instead of cookeries for the Shaks of Siam or the sculleries of French scouffie schools?
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CDuster
Founding Member
Posts: 2,607
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Post by CDuster on Sept 5, 2006 16:39:40 GMT -6
As a young whipper-snapper, I allways looked forward to visiting my grandmother cause I knew she was going to cook up a cast-iron pot of the most wonderful "pinto beans" the world has ever known.
Add some stove top (not a brand but where it's cooked) skillet corn bread and you would think it was pure Ambrosia.
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speaksfree
Founding Member
Love, Teach and Learn[F4:852684796&]
Posts: 1,619
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Post by speaksfree on Sept 17, 2006 23:18:27 GMT -6
Dont forget the "smothered" potato's .. cooked in the cast iron skillet, with some onion and bacon grease to flavor them up just right.
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Sept 18, 2006 5:16:24 GMT -6
Old Fashioned Pinto beans is a frequent staple at my house, using the crockpot instead of cast iron dutch oven, I can't really tell the difference. Something I miss from the old days is those okra and onion cornbread patties fried in the skillet. That has to be done in a cast iron skillet, the is no option. Another thing I got out of the habit of having with the pintos is some chow-chow (aka Redneck Salsa), usually a might hot..
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