Comments on: Pea, peanut and hominy salad (experimental)

By: Allen

Allen — Fri, 16 Oct 2009 19:22:57 +0000

Jim – I’m not sure how to make hominy (i.e. puffy corn). I purchased canned hominy from the grocery store in the states where it’s readily available in most markets. Sorry, I can’t be of more help.

By: Jim

Jim — Wed, 07 Oct 2009 06:57:32 +0000

i read you post.. how do you get the hull removed on the corn to make the hominy “puffy”ll I had a pasole at a truck stop in and the texture and flavor of that pasole was wonderful I try to describe the “puffy” corn to some mexican friends of mine and i think they just dont get it.. Im trying to recreate this but cant figure out how to make the “puffy” hominy.. Hope you read this cuz i cant find the answer anywhere :)/…. thank you

Jim

By: Anonymous

Anonymous — Sat, 22 Mar 2008 23:22:00 +0000

Cauliflower would be good instead of the Hominy or if you want something with about the same consistency you might try Garbanzo beans. I love making new recipes and what we call Experimental Food. Good Luck 8)))
In KY

By: Allen

Allen — Wed, 19 Mar 2008 23:04:00 +0000

Rachel — what’s the 24-hour salad? We had a salad that consisted of peas, small cubes of cheese, and some onion in a mayo/sour cream dressing. No corn though :-)

By: Rachel

Rachel — Wed, 19 Mar 2008 22:44:00 +0000

The Peas and Corn/mayo salad. 24 hour salad? Such a southern thing. I actually just made that last week for a bible study thing :-) Damn it’s good :-) lOL.

By: Ben

Ben — Wed, 12 Mar 2008 01:36:00 +0000

Looks good. I am with Peter G here, it sounds zesty and I am craving something zesty right now. :-/

By: Peter G

Peter G — Tue, 11 Mar 2008 20:48:00 +0000

Great experimentation in the kitchen Allen. Again, I seem to be learning all these new ingredients. Like hominy, which I’d never heard of before. I love the fact that you used an Asian dressing. It sounds so zesty.

By: Allen

Allen — Tue, 11 Mar 2008 20:06:00 +0000

Grits are a very Southern thing in the states — I’m surprised you found a bag that far north!

I haven’t used grits before but there are alot of options, from breakfast to dinner. Most often they’re cooked like polenta as a side dish, either soft or fried. But they can be added to muffins, souffles, biscuits, etc. I bet you’ll give them a nice Greek twist and ‘wow’ us all :-)

By: Peter M

Peter M — Tue, 11 Mar 2008 19:31:00 +0000

Allen, I have a bag of hominy grits I found for a buck…not sure yet what to do w/ them.