Fatback

[notbob]

....or salt pork or pork belly or wtf you folks were droning on,
about. I got some!

Now what? Can I cook it in my steel skillet? ;)

nb

[Jeßus]

Something along the lines of these is my reccomendation:
http://www.bbcgoodfood.com/recipes/1107643/crisp-ciderbraised-pork-belly

http://www.taste.com.au/recipes/33377/pork+belly+with+apple+cider+gravy

[lucreti...@fl.it]

On 12 Jan 2017 21:08:45 GMT, notbob <not...@nothome.com> wrote:

If you have a slab of pork belly, no. Score the skin, rub with salt,
leave it in the fridge overnight uncovered. Next day place on rack,
roast in oven very slowly for three or so hours. Fat will mostly melt
away leaving you with some meat but gorgeous crackling to die for!

[jmcquown]

Doesn't the label tell you what it is?

Jill

[ImStillMags]

fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.

pork belly is an uncured cut that the others here are talking about

so which do you have....salt pork/fatback, or pork belly?

[itsjoan...@webtv.net]

I'll buy a small cube of salt pork, about the size of a deck
of cards. Slice it thin to render the fat and save it in
a small jelly jar. Good for cornbread or seasoning beans or
turnip green if you don't have salt pork on hand.

[lucreti...@fl.it]

Pork belly that I roast slowly is not salted - however I do keep the
drippings, great when you need some fat in the pan for onions and the
like.

[Ophelia]

wrote in message news:dngh7ctdp6t7htse8...@4ax.com...

============================

My recipe is exactly the way you describe yours:

>> If you have a slab of pork belly, no. Score the skin, rub with salt,
>> leave it in the fridge overnight uncovered. Next day place on rack,
>> roast in oven very slowly for three or so hours. Fat will mostly melt
>> away leaving you with some meat but gorgeous crackling to die for!

--
http://www.helpforheroes.org.uk

[notbob]

On 2017-01-13, ImStillMags <sitar...@gmail.com> wrote:

> fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
>
> pork belly is an uncured cut that the others here are talking about
>
> so which do you have....salt pork/fatback, or pork belly?

It sez: Owen's Original Salt Pork. "Boldly Seasoned".

It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
mostly fat with 1/4 of it having some lean meat. ;)

nb

[lucreti...@fl.it]

Disregard my recipe then, never done it with Salt Pork.

[ImStillMags]

Then it is a "seasoning" meat for recipes like beans, greens, etc. I cannot cook a mess o greens without salt pork, just wouldn't taste right.

[Gary]

In my opinion, salt pork is used for seasoning things and not for
cooking and eating outright. Not sure though...perhaps you could munch
on the little bit of meat?

[notbob]

On 2017-01-13, ImStillMags <sitar...@gmail.com> wrote:

> Then it is a "seasoning" meat for recipes like beans, greens, etc.

I'm gonna make a mess o' red beans (sans rice), today. Got Andouille
ssg, ham steak (they were outta shanks), the usual holy trinity, and
some Creole seaoning (Old Bay). How would the 'salt pork' fit into
this recipe? ;)

nb

[Gary]

Just toss in a little thin slice of it for seasoning.

Question: You consider OLD BAY to be creole seasoning? I don't.

[notbob]

On 2017-01-13, notbob <not...@nothome.com> wrote:

> I'm gonna make a mess o' red beans (sans rice), today. Got Andouille
> ssg, ham steak (they were outta shanks), the usual holy trinity, and
> some Creole seaoning (Old Bay). How would the 'salt pork' fit into
> this recipe? ;)

While I'm waiting for a response to the above dish, I'll note that I
jes bought a bunch o' kale.

I love mustard/collard grns, but have never worked with kale. How
might this salt pork fit in that combo? Also, howzabout pan fried
kale? How does that work? ;)

nb

[lucreti...@fl.it]

Next week have noted on my grocery list must make another batch of
notbob's good soup, this time I will try Genoa salami in it rather
than the proscuitto.

[Sqwerts]

On 1/12/2017 3:50 PM, Sqwertz wrote:
> Yeah, lets all break out our crystal balls to try and help the
> terminally stupid.
>
> -sw

You need a 14" dildo crammed up your arse!

[Sqwerts]

On 1/12/2017 6:22 PM, Sqwertz wrote:
> It's just slabs of fat (with or without skin).

Like the cawk you take bareback in your arse?

[Sqwerts]

On 1/13/2017 12:44 PM, lucreti...@fl.it wrote:
> this time I will try Genoa salami in it rather
> than the proscuitto.

Sounds like perfect fit, you prolapsed old whore!

[Sqwerts]

On 1/13/2017 10:35 AM, Gary wrote:
> Question: You consider OLD BAY to be creole seasoning? I don't.

Are you an IDIOT?

Here's what it contains:

https://en.wikipedia.org/wiki/Old_Bay_Seasoning

Old Bay Seasoning is a blend of herbs and spices that is marketed in the
United States by McCormick & Company, and produced in Maryland. It is
produced in the Chesapeake Bay area where it was developed by German
immigrant Gustav Brunn in 1939,[1] and where the seasoning is very
popular to this day. At that time, crabs were so plentiful that bars in
Baltimore, Maryland, offered them free[citation needed] and salty
seasonings like Old Bay were created to encourage patrons to purchase
more beverages. Old Bay is just one of many crab seasonings created
during that era, yet it is one of only a few that survived. Notable
others are J.O. Spice and Baltimore Spice.

The seasoning mix includes mustard, paprika, celery salt, bay leaf,
black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg,
cardamom, and ginger.[2][not in citation given] It is regionally
popular, specifically in Maryland, the Mid-Atlantic States, the Southern
States, and parts of New England and the Gulf Coast.[3] Due to the
strong presence of the United States Navy in Maryland and Virginia, it
is a common fixture in galleys onboard navy ships.

[Sqwerts]

On 1/13/2017 9:59 AM, Gary wrote:
> In my opinion, salt pork is used for seasoning things and not for
> cooking and eating outright. Not sure though...perhaps you could munch
> on the little bit of meat?

Well no fucking DUH!

[Sqwerts]

On 1/13/2017 8:37 AM, lucreti...@fl.it wrote:
> never done it with Salt Pork.

Cram it up yer rancid snatch and look for dogs.

[ImStillMags]

It would be good. I'm starting to drool.

[ImStillMags]

I would rather use the salt pork in the kale than in the red beans, since you already have other meats for the red beans. Render the salt pork and then put the just washed and torn kale in there to wilt down.

[ImStillMags]

salt pork makes great cracklins

[Sqwerts]

FUCK YES YOU CAN!

[Roy]

This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
====

[sf]

On Fri, 13 Jan 2017 08:24:53 +1100, Jeßus <j...@j.org> wrote:

> On 12 Jan 2017 21:08:45 GMT, notbob <not...@nothome.com> wrote:
>
> >....or salt pork or pork belly or wtf you folks were droning on,
> >about. I got some!
> >
> >Now what? Can I cook it in my steel skillet? ;)
>

> Something along the lines of these is my reccomendation:
> http://www.bbcgoodfood.com/recipes/1107643/crisp-ciderbraised-pork-belly

How can anyone say all the fat has been rendered from the piece shown
in that picture? Even enlarged, I don't see any meaty bits.
>
> http://www.taste.com.au/recipes/33377/pork+belly+with+apple+cider+gravy

This one looks like it's well rendered and meaty. We don't get pork
belly that meaty here. Asians love to eat fat, so that's what they
sell.

Cider and pork go together well. There's a restaurant chain in the
South called Cracker Barrel that had delicious cider braised pork on
the menu when I ate there.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[Jeßus]

On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy <wil...@outlook.com>
wrote:

>This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>====

Why do you even acknowledge it's existence? You're an even bigger
idiot than the troll is. One look at the nym and it's obvious and
simple to killfile.

[Sqwerts]

BRING IT ON ROY BOY!

[Sqwerts]

LOLOLOLOL!!!!!

[notbob]

On 2017-01-13, l not -l <lal...@cujo.com> wrote:

> But, for red beans, my go-to meat is tasso.

Unfortunately, I cannot get tasso unless I order it online. Plus, I
gotta let them beans cook fer at least 4-1/2 hrs due to my location at
high elevation (8K ft).

It's supposed to snow fer the next 3 days, so I'm cooking up a mess o'
comfort food. Pizza, tonight. Tomorrow, biscuits n' gravy. ;)

nb

[Jeßus]

On Fri, 13 Jan 2017 14:06:50 -0800, sf <s...@geemail.com> wrote:

>On Fri, 13 Jan 2017 08:24:53 +1100, Jeßus <j...@j.org> wrote:
>
>> On 12 Jan 2017 21:08:45 GMT, notbob <not...@nothome.com> wrote:
>>
>> >....or salt pork or pork belly or wtf you folks were droning on,
>> >about. I got some!
>> >
>> >Now what? Can I cook it in my steel skillet? ;)
>>
>> Something along the lines of these is my reccomendation:
>> http://www.bbcgoodfood.com/recipes/1107643/crisp-ciderbraised-pork-belly
>
>How can anyone say all the fat has been rendered from the piece shown
>in that picture? Even enlarged, I don't see any meaty bits.

I googled these two links, just random ones that gave the gist of what
I had in mind. Having actually looked at the pic now I agree, I'd
render out a lot more fat than that.

>> http://www.taste.com.au/recipes/33377/pork+belly+with+apple+cider+gravy
>
>This one looks like it's well rendered and meaty. We don't get pork
>belly that meaty here. Asians love to eat fat, so that's what they
>sell.

I've seen pork belly here with very little meat, but OTOH I know where
to buy pork belly with a decent amount of meat.

>Cider and pork go together well. There's a restaurant chain in the
>South called Cracker Barrel that had delicious cider braised pork on
>the menu when I ate there.

They definitely go well together, I've been cooking that combination
for many years. One of my favourites.

[Ed Pawlowski]

On 1/13/2017 6:02 PM, l not -l wrote:

> Weather here (STL) is also bad; freezing rain all day; everything coated in
> ice. All schools and many businesses closed or skeleton staff. Freezing
> rain forecast through Sunday, so housebound until Monday at the earliest.
> I have a big pot of red kidney beans, made with the meaty bones of a
> shoulder butt roast, and a batch of cornbread ready for tonight.
>

Housebound? Why? They show many idiots out on the road sliding into
ditches or each other. Look at all the fun you are missing.

[Dave Smith]

I imagine it would be. One of my wife's favourite old time recipes that
she still serves on special occasions is a similar sort of deal. She
simmers a big junk of back bacon on apple juice and then makes it with a
simple glaze made with flour, prepared mustard and brown sugar.

[jmcquown]

On 1/13/2017 10:18 AM, notbob wrote:
> On 2017-01-13, ImStillMags <sitar...@gmail.com> wrote:
>
>> fataback or salt pork is a cured product, like a type of bacon. Slice it up like bacon and fry it or cube it up and fry it .....gently.....till it has gotten some crispy on it. Use it to season a mess o greens, grease and all.
>>
>> pork belly is an uncured cut that the others here are talking about
>>
>> so which do you have....salt pork/fatback, or pork belly?
>
> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>
> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
> mostly fat with 1/4 of it having some lean meat. ;)
>

> nb
>
Slice it (if it isn't already sliced) and brown it (yes, you can use
your new pan) until crispy. Use it like bacon in bean soup. :)

Jill

[jmcquown]

On 1/13/2017 10:52 AM, ImStillMags wrote:

> On Friday, January 13, 2017 at 7:18:36 AM UTC-8, notbob wrote:
>>
>> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>>
>> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
>> mostly fat with 1/4 of it having some lean meat. ;)
>>
>> nb
>

> Then it is a "seasoning" meat for recipes like beans, greens, etc. I cannot cook a mess o greens without salt pork, just wouldn't taste right.
>
Ah yes! I generally use salt pork when making bean soup but it's also
excellent in a mess o' greens. :)

Jill

[jmcquown]

Yes it does. :)

Jill

[Roy]

Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
sheep is waiting...scoot.
====

informative and timely discourses

[Jeßus]

On Fri, 13 Jan 2017 17:24:58 -0800 (PST), Roy <wil...@outlook.com>

wrote:

>On Friday, January 13, 2017 at 3:10:28 PM UTC-7, Jeßus wrote:
>> On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy <wil...@outlook.com>
>> wrote:
>>
>> >This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>> >====
>>
>> Why do you even acknowledge it's existence? You're an even bigger
>> idiot than the troll is. One look at the nym and it's obvious and
>> simple to killfile.
>
>Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
>Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
>sheep is waiting...scoot.
>====
>
>informative and timely discourses

None of which addresses my original point.

[Jeßus]

On Fri, 13 Jan 2017 19:12:00 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

Sounds very nice.

[Bruce]

On Fri, 13 Jan 2017 17:24:58 -0800 (PST), Roy <wil...@outlook.com>

wrote:

>On Friday, January 13, 2017 at 3:10:28 PM UTC-7, Jeßus wrote:
>> On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy <wil...@outlook.com>
>> wrote:
>>
>> >This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>> >====
>>
>> Why do you even acknowledge it's existence? You're an even bigger
>> idiot than the troll is. One look at the nym and it's obvious and
>> simple to killfile.
>
>Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
>Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
>sheep is waiting...scoot.
>====

"Such vulgarity...really it is just plain stupid." (Roy)

[Jeßus]

On Sat, 14 Jan 2017 14:22:27 +1100, Bruce <Br...@invalid.invalid>

wrote:

>On Fri, 13 Jan 2017 17:24:58 -0800 (PST), Roy <wil...@outlook.com>
>wrote:
>
>>On Friday, January 13, 2017 at 3:10:28 PM UTC-7, Jeßus wrote:
>>> On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy <wil...@outlook.com>
>>> wrote:
>>>
>>> >This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>>> >====
>>>
>>> Why do you even acknowledge it's existence? You're an even bigger
>>> idiot than the troll is. One look at the nym and it's obvious and
>>> simple to killfile.
>>
>>Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
>>Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
>>sheep is waiting...scoot.
>>====
>
>"Such vulgarity...really it is just plain stupid." (Roy)

At least he admits to being stupid <shrug>.
Not that we needed to be told that, of course.

[Bruce]

No, he's not exactly the wise old man of this newsgroup.

[Sqwerts]

Auztards demand golden showers.

[Sqwerts]

You need to die very soon.

[Ophelia]

"jmcquown" wrote in message news:o5brfc$qdd$1...@dont-email.me...

==============

Ok:) Someone define a mess o' greens please?



--
http://www.helpforheroes.org.uk

[Cindy Hamilton]

I don't use a real newsreader, either. I observe that Casa Boner is
off his meds, or they released him again and he regained his internet
access. I try not to engage with him, since he's so easy to identify.

Of course, this post will inspire him to release a spate of abuse
in my direction. He's pitiable.

Cindy Hamilton

[Gary]

Ophelia wrote:

>
> "jmcquown" wrote:
> Ah yes! I generally use salt pork when making bean soup but it's also
> excellent in a mess o' greens. :)
>
> Jill
>
> ==============
>
> Ok:) Someone define a mess o' greens please?

Hi O. "mess o greens" are just various vegetable greens sauteed in
oil along with some flavors added. Like salt pork and/or garlic.

You cook them just until they wilt.

this might help -
https://whatscookingamerica.net/Vegetables/CollardGreens.htm

My oldest daughter (stepdaughter officially) is coming over
today. This will be nice. She lives on the west coast in
Oakland, California. I don't get to see her very often.

[notbob]

On 2017-01-14, jmcquown <j_mc...@comcast.net> wrote:

> Slice it (if it isn't already sliced) and brown it (yes, you can use
> your new pan) until crispy. Use it like bacon in bean soup. :)

I will!

Thnx, Jill.

nb

[jmcquown]

A large bunch of leafy greens which are cooked. In the Southern US
states that usually means turnip greens, mustard greens or collard
greens. Those are the traditional greens to which one adds salt pork
for flavour as they cook.

Jill

[Ophelia]

"Gary" wrote in message news:587A20EF...@att.net...

Ophelia wrote:
>
> "jmcquown" wrote:
> Ah yes! I generally use salt pork when making bean soup but it's also
> excellent in a mess o' greens. :)
>
> Jill
>
> ==============
>
> Ok:) Someone define a mess o' greens please?


Hi O. "mess o greens" are just various vegetable greens sauteed in
oil along with some flavors added. Like salt pork and/or garlic.

You cook them just until they wilt.

this might help -
https://whatscookingamerica.net/Vegetables/CollardGreens.htm

Thanks very much for the link:)

My oldest daughter (stepdaughter officially) is coming over
today. This will be nice. She lives on the west coast in
Oakland, California. I don't get to see her very often.

Lovely:)) Enjoy the visit! Will you be cooking for her??

--
http://www.helpforheroes.org.uk

[Ophelia]

"jmcquown" wrote in message news:o5dd4g$m2i$1...@dont-email.me...

===================

Thanks! I have never eaten or cooked those greens:)

What have I been missing? <g>





--
http://www.helpforheroes.org.uk

[Gary]

Not much. ;)

[Ed Pawlowski]

On 1/14/2017 10:20 AM, Ophelia wrote:

> A large bunch of leafy greens which are cooked. In the Southern US
> states that usually means turnip greens, mustard greens or collard
> greens. Those are the traditional greens to which one adds salt pork
> for flavour as they cook.
>
> Jill
>
> ===================
>
> Thanks! I have never eaten or cooked those greens:)
>
> What have I been missing? <g>
>

IMO, you've missed eating soggy grass. OTOH, others love them. They
are good for you too. If you like cooked spinach you will like the
greens. I do like greens eaw in a salad though.

[jmcquown]

Awww, no, they're not like grass. Various lettuces (to me) taste like
what I imagine grass clippings tastes like.

The various greens are definitely high in iron and vitamins. I prefer
turnip greens over the others I mentioned. I do love spinach but I have
never added salt pork when cooking it.

Jill

[Dave Smith]

On 2017-01-14 10:55 AM, Ed Pawlowski wrote:

>> Thanks! I have never eaten or cooked those greens:)
>>
>> What have I been missing? <g>
>>
>
> IMO, you've missed eating soggy grass. OTOH, others love them. They
> are good for you too. If you like cooked spinach you will like the
> greens. I do like greens eaw in a salad though.

I am not a fan of cooked leaves. Spinach is edible when cooked with
other things, but it is not good on its own. It is not too bed if just
barely cooked, but it develops a nasty taste when cooked too much. I
tried Swiss Chard once. That was enough for me. I have had kale cooked.
Not great. It is okay raw in salad or in soups. I know that some
people love greens, but I don't think I am likely too. It is not a
common dish around here so I am not likely to stumble upon it.

[Gary]

"Greens" are slave food. All the things the plantation owners didn't
want, the slaves turned scrap food into delicious recipes, just dealing
with what they were given. hence...the "soul food". Most of that is
super good!

[U.S. Janet B.]

On Sat, 14 Jan 2017 15:20:16 -0000, "Ophelia" <OphEl...@gmail.com>

IMO, (this isn't really my field) The kind of greens Jill is talking
about often require somewhat lengthy cooking. The greens you may be
familiar with, spinach, kale, chard, cook quickly. The taste may be
more robust in the former. How'd I do, Jill?
Janet US

[Taxed and Spent]

Swiss chard belongs on the inside of ravioli.

[jmcquown]

You did just fine, Janet. :) Yes, they're usually slow cookedThe greens
such as turnip greens and collards often have very thick stemms which
need to be trimmed back. Also, they grow well in fairly sandy soil they
do need to be well washed and chopped before cooking, for a long while,
on low heat. Add a splash of white vinegar to them. :)

Jill

[U.S. Janet B.]

Kale was widely used by the early Egyptians. Greens have been eaten
for thousands of years.
http://cookingreens.com/history-of-dark-leafy/
I don't have time to research now, but I know I have seen info on the
kinds of things planted in colonial and plantation gardens and
'greens' are there. I remember being surprised by the 'modern'
gardening methods used in those early times.
Not just slave food.
Janet US

[U.S. Janet B.]

On Sat, 14 Jan 2017 17:00:39 GMT, "l not -l" <lal...@cujo.com> wrote:

>
>On 14-Jan-2017, wrote:
>
>> On 1/14/2017 10:20 AM, Ophelia wrote:
>>

>> > A large bunch of leafy greens which are cooked. In the Southern US
>> > states that usually means turnip greens, mustard greens or collard
>> > greens. Those are the traditional greens to which one adds salt pork
>> > for flavour as they cook.
>> >
>> > Jill
>> >
>> > ===================
>> >

>> > Thanks! I have never eaten or cooked those greens:)
>> >
>> > What have I been missing? <g>
>> >
>>
>> IMO, you've missed eating soggy grass. OTOH, others love them. They
>> are good for you too. If you like cooked spinach you will like the
>> greens. I do like greens eaw in a salad though.

>That would be dandelion greens, not mustard/turnip/collard greens. 8-)
>
>The peppery flavor or mustard greens make them my favorite.

dandelions are another ancient green
Janet US

[itsjoan...@webtv.net]

On Saturday, January 14, 2017 at 10:09:56 AM UTC-6, Jill McQuown wrote:
> >
> Awww, no, they're not like grass. Various lettuces (to me) taste like
> what I imagine grass clippings tastes like.
>

And people seem to go ape shit over iceberg lettuce. Nothing but
water, pretty tasteless, and no vitamins. But people will pile
their plates high with the stuff and think they're eating something
scrumptious.

>
> The various greens are definitely high in iron and vitamins. I prefer
> turnip greens over the others I mentioned. I do love spinach but I have
> never added salt pork when cooking it.
>
> Jill
>

Me, too, and I've never sauteed a green in my life.

[itsjoan...@webtv.net]

On Saturday, January 14, 2017 at 10:51:07 AM UTC-6, Gary wrote:
>
> "Greens" are slave food. All the things the plantation owners didn't
> want, the slaves turned scrap food into delicious recipes, just dealing
> with what they were given. hence...the "soul food". Most of that is
> super good!
>
>

Really?? Slave food? My family had been eating 'soul food' for
generations long before someone in Harlem, NY ever opened a restaurant
and tacked a gimmicky name on it. We just called it food and never
owned slaves.

[itsjoan...@webtv.net]

On Saturday, January 14, 2017 at 10:56:33 AM UTC-6, U.S. Janet B. wrote:
>
> >"jmcquown" wrote in message news:o5dd4g$m2i$1...@dont-email.me...
> >

> >A large bunch of leafy greens which are cooked. In the Southern US
> >states that usually means turnip greens, mustard greens or collard
> >greens. Those are the traditional greens to which one adds salt pork
> >for flavour as they cook.
> >
> >Jill
>
>

> IMO, (this isn't really my field) The kind of greens Jill is talking
> about often require somewhat lengthy cooking. The greens you may be
> familiar with, spinach, kale, chard, cook quickly. The taste may be
> more robust in the former. How'd I do, Jill?
> Janet US
>
>

I ain't Jill but you nailed it. Turnip greens do require lenghty
cooking and fatback improves their taste immensely. And please,
remove most if not all of the tough stems, please.

Older folks prefer their greesn, usually, after they've been hit
by a frost. It gives them that 'bite.' Greens that have not
been subjected to a frost are much milder in taste.

[Sqwerts]

On 1/14/2017 5:03 AM, Cindy Hamilton wrote:
> Of course, this post will inspire him to release a spate of abuse
> in my direction. He's pitiable.
>
> Cindy Hamilton

SMOOCH!


_.=~~=. .;~~=,
:% ~; ; ;
% \ ; ;
;% ; ;
_;% : ;
_;% ; _-.
_;% ; \_ __..=~:'
_:% _: :=~ .~
.:%_ _..=~' .' .~
~~_--===--~~~ '~~=._ + :
=% ;: ;
=%%_ : ;
~%_ ; .'
~'+.___.=' '~=~

[Roy]

In the future WE might have to vote for a moderated forum just to shake
those trolls. Not the best solution but they are getting to be a real
nuisance. Many of them suffer from psychosomatic afflictions and will
never be a part of NORMAL society.
=====

[Sqwerts]

On 1/14/2017 11:34 AM, Roy wrote:
> On Saturday, January 14, 2017 at 5:03:38 AM UTC-7, Cindy Hamilton wrote:
>> On Friday, January 13, 2017 at 8:25:00 PM UTC-5, Roy wrote:
>>> On Friday, January 13, 2017 at 3:10:28 PM UTC-7, Jeßus wrote:
>>>> On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy <wil...@outlook.com>
>>>> wrote:
>>>>
>>>>> This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>>>>> ====
>>>>
>>>> Why do you even acknowledge it's existence? You're an even bigger
>>>> idiot than the troll is. One look at the nym and it's obvious and
>>>> simple to killfile.
>>>
>>> Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
>>> Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
>>> sheep is waiting...scoot.
>>
>> I don't use a real newsreader, either. I observe that Casa Boner is
>> off his meds, or they released him again and he regained his internet
>> access. I try not to engage with him, since he's so easy to identify.
>>
>> Of course, this post will inspire him to release a spate of abuse
>> in my direction. He's pitiable.
>>
>> Cindy Hamilton
>
> In the future WE might have to vote for a moderated forum just to shake
> those trolls.

Go for it BIOTCH!

> Not the best solution but they are getting to be a real
> nuisance. Many of them suffer from psychosomatic afflictions and will
> never be a part of NORMAL society.
> =====
>

Says the freak who shags farm animals...

[Ed Pawlowski]

On 1/14/2017 1:34 PM, Roy wrote:

>>> Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
>>> Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
>>> sheep is waiting...scoot.
>>
>> I don't use a real newsreader, either. I observe that Casa Boner is
>> off his meds, or they released him again and he regained his internet
>> access. I try not to engage with him, since he's so easy to identify.
>>
>> Of course, this post will inspire him to release a spate of abuse
>> in my direction. He's pitiable.
>>
>> Cindy Hamilton
>
> In the future WE might have to vote for a moderated forum just to shake
> those trolls. Not the best solution but they are getting to be a real
> nuisance. Many of them suffer from psychosomatic afflictions and will
> never be a part of NORMAL society.
> =====
>

You can vote and lose if you'd like. You have no excuse. Get a FREE
newsreader like Thunderbird, use a FREE news service like
eternalsptember, set up filters. You have nothing to bitch about as you
have options and choose not to use them.

Moderation and other commie methods will never happen on RFC. Read the
First Amendment and see it in action right here. .

[jmcquown]

My ancestors never owned slaves, in fact I have some documentation they
were abolitionists. They planted and ate greens because they were easy
to grow in times of strife. Turnips, collards (they grow well in sandy
soil). Sweet potatoes and corn. Beans and squash. But you're talking
about "slave times" which was a very long time ago and you refer to
cast-off scraps. Okaaay...

Salt pork is a product of slaughtering a pig. It really has nothing to
do with slavery. Not just slaves have been colonial builders who had to
raise and slaughter a pig. And then cook some greens with some bacon or
salt pork. Because of course they either smoked or salted (or both)
parts of the hog. They didn't have much of a way of preserving meat
back in those days. Nothing wrong with salt pork. Or turnip greens.
IMHO. ;)

Jill

[Sqwerts]

On 1/14/2017 11:54 AM, jmcquown wrote:
> But you're talking about "slave times" which was a very long time ago
> and you refer to cast-off scraps. Okaaay...

Someone's going to report you to Black Lies Matter!

[jmcquown]

Oh, I have. Fresh spinach with garlic. Put just a little neutral oil
with butter in deep sautee pan with a couple of crushed garlic cloves.
Get the pan fairly hot. Add the washed (chopped) drained spinach
leaves. Turn the spinach with the garlic and Saute until the leaves are
tender.

At this point you may add all sorts of things: pine nuts/other chopped
nuts, grated parmesan cheese, you name it. :)

Jill

[U.S. Janet B.]

frost is said to improve kale, Brussels sprouts, horseradish, probably
a lot of others I can't think of right now. Oh, parsnips do get sweet
after a really good frost.
Janet US

[itsjoan...@webtv.net]

The crushed garlic cloves and pine nuts and grated parmesan
cheese sounds really, really good. I've had spinach Alfredo
but everything tastes good in Alfredo sauce; what's not to
like?

[dsi1]

We don't use much collard or mustard greens over here. We do have taro. The stuff is having a resurgence in Hawaii as the new generation of cooks learn how to use it. I think one day, it may find it's way on the tables of Europe and the mainland.

https://www.youtube.com/watch?v=4g06WbEb-NQ

[Jeßus]

On Sat, 14 Jan 2017 10:34:33 -0800 (PST), Roy <wil...@outlook.com>

wrote:

>On Saturday, January 14, 2017 at 5:03:38 AM UTC-7, Cindy Hamilton wrote:
>> On Friday, January 13, 2017 at 8:25:00 PM UTC-5, Roy wrote:
>> > On Friday, January 13, 2017 at 3:10:28 PM UTC-7, Jeßus wrote:
>> > > On Fri, 13 Jan 2017 13:59:00 -0800 (PST), Roy <wil...@outlook.com>
>> > > wrote:
>> > >
>> > > >This "Sqwerts" guy/gal is going to get his/her face smashed one of these days. Such vulgarity...really it is just plain stupid.
>> > > >====
>> > >
>> > > Why do you even acknowledge it's existence? You're an even bigger
>> > > idiot than the troll is. One look at the nym and it's obvious and
>> > > simple to killfile.
>> >
>> > Well, little buddy, I don't have a regular NEWSREADER so I can't KILLFILE. I don't spend all my time on this crap like you do.
>> > Besides, I'd have to KILLFILE you and then I would miss out on your wonderful observations and helpful hints. Your favorite
>> > sheep is waiting...scoot.
>>
>> I don't use a real newsreader, either. I observe that Casa Boner is
>> off his meds, or they released him again and he regained his internet
>> access. I try not to engage with him, since he's so easy to identify.
>>
>> Of course, this post will inspire him to release a spate of abuse
>> in my direction. He's pitiable.
>>
>

>In the future WE might have to vote for a moderated forum just to shake
>those trolls. Not the best solution but they are getting to be a real
>nuisance. Many of them suffer from psychosomatic afflictions and will
>never be a part of NORMAL society.
>=====

He's only a nuisance because of people like you who gives it exactly
what it wants. Most everyone else does the obvious and just ignores
it. Your argument that you don't use a newsreader with a killfile is
just idiotic.

[Jeßus]

Tell it like it is Ed :) I don't think Roy is cut out for Usenet.

[Jeßus]

On Sat, 14 Jan 2017 11:31:25 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

>I am not a fan of cooked leaves. Spinach is edible when cooked with
>other things, but it is not good on its own. It is not too bed if just
>barely cooked, but it develops a nasty taste when cooked too much. I
>tried Swiss Chard once. That was enough for me. I have had kale cooked.
>Not great. It is okay raw in salad or in soups. I know that some
>people love greens, but I don't think I am likely too. It is not a
>common dish around here so I am not likely to stumble upon it.

You'd be horrified what I eat here then :)

I just *love* leafy greens, I regularly make an omelet that barely
holds together because it's so full of parsley, chard, spinach and
kale... sometimes nettles too. I'll cook it just long enough for the
egg to solidify and then I eat it. In fact that was breakfast
yesterday morning.

[Jeßus]

On Sat, 14 Jan 2017 11:08:13 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

Of course it isn't just 'slave food'. It's been eaten around the world
for eons. LOL...

[U.S. Janet B.]

Nettles. I've heard that the new tender growth is what you want. Do
you find and pick your own or are you able to purchase?
Janet US

[Jeßus]

On Sat, 14 Jan 2017 12:16:39 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

>On Sat, 14 Jan 2017 10:32:31 -0800 (PST), "itsjoan...@webtv.net"
><itsjoan...@webtv.net> wrote:
>
>>On Saturday, January 14, 2017 at 10:56:33 AM UTC-6, U.S. Janet B. wrote:
>>>
>>> >"jmcquown" wrote in message news:o5dd4g$m2i$1...@dont-email.me...
>>> >
>>> >A large bunch of leafy greens which are cooked. In the Southern US
>>> >states that usually means turnip greens, mustard greens or collard
>>> >greens. Those are the traditional greens to which one adds salt pork
>>> >for flavour as they cook.
>>> >
>>> >Jill
>>>
>>>
>>> IMO, (this isn't really my field) The kind of greens Jill is talking
>>> about often require somewhat lengthy cooking. The greens you may be
>>> familiar with, spinach, kale, chard, cook quickly. The taste may be
>>> more robust in the former. How'd I do, Jill?
>>> Janet US
>>>
>>>
>>I ain't Jill but you nailed it. Turnip greens do require lenghty
>>cooking and fatback improves their taste immensely. And please,
>>remove most if not all of the tough stems, please.
>>
>>Older folks prefer their greesn, usually, after they've been hit
>>by a frost. It gives them that 'bite.' Greens that have not
>>been subjected to a frost are much milder in taste.
>
>frost is said to improve kale,

Yes, it does, same for other Brassicas, parsnips and others. Increases
the sugars in the plant, apparently.

>Brussels sprouts, horseradish, probably
>a lot of others I can't think of right now. Oh, parsnips do get sweet
>after a really good frost.

Oh, I should have read further before typing a reply :)

[Jeßus]

On Sat, 14 Jan 2017 11:12:24 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

>dandelions are another ancient green

Quite bitter though, something of a last resort IMO. Same for
sorrel... very high in oxalic acid.

[Jeßus]

On Sat, 14 Jan 2017 13:08:25 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

Yes, the new growth is best. Quite delicate and doesn't need much
cooking at all.

>Do you find and pick your own or are you able to purchase?

I have plenty growing on my property Janet, I weed it out just enough
to keep it under control but would never wish to eliminate it. To be
clear, I'm referring to stinging nettle. I understand the term
'nettle' is used for many different plants.

[Dave Smith]

I have to say that eggs and spinach are a great combination. My son
introduced me to scrambled eggs with spinach and hot sauce. It is
delicious, especially when the eggs are still wet. He tends to cook the
daylights out of eggs.

[Dave Smith]

There have been slaves around the world.

[Ophelia]

"l not -l" wrote in message news:nzreA.796$gh6...@fx22.iad...


On 14-Jan-2017, Gary <g.ma...@att.net> wrote:

> Ophelia wrote:

> >
> > "jmcquown" wrote:
> > Ah yes! I generally use salt pork when making bean soup but it's also
> > excellent in a mess o' greens. :)
> >
> > Jill
> >
> > ==============
> >
> > Ok:) Someone define a mess o' greens please?
>
>

> Hi O. "mess o greens" are just various vegetable greens sauteed in
> oil along with some flavors added. Like salt pork and/or garlic.
In the part of the US where I live, and have lived or visited, mess o'
greens just means "some"; it could be any quantity from a large pot to a
plentiful serving. Also, the greens (collard, mustard, turnip) are cooked;
but, aren't often sauteed. In fact, in my experience, they are more likely
boiled or braised. IME, it is mostly the trendy greens (Swish chard, kale)
are sauteed.


Change Cujo to Juno for email.

===

Right, thanks:) So there is more way than one:) The only greens we eat
from those is kale (Cavolo nero) which I grow:)

--
http://www.helpforheroes.org.uk

[Ophelia]

"Gary" wrote in message news:587A47B2...@att.net...

Ophelia wrote:
>
> "jmcquown" wrote in message news:o5dd4g$m2i$1...@dont-email.me...
>

> On 1/14/2017 6:05 AM, Ophelia wrote:
> > "jmcquown" wrote in message news:o5brfc$qdd$1...@dont-email.me...
> >
> > On 1/13/2017 10:52 AM, ImStillMags wrote:
> >> On Friday, January 13, 2017 at 7:18:36 AM UTC-8, notbob wrote:
> >>>
> >>> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
> >>>
> >>> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
> >>> mostly fat with 1/4 of it having some lean meat. ;)
> >>>
> >>> nb
> >>
> >> Then it is a "seasoning" meat for recipes like beans, greens, etc. I
> >> cannot cook a mess o greens without salt pork, just wouldn't taste
> >> right.
> >>

> > Ah yes! I generally use salt pork when making bean soup but it's also
> > excellent in a mess o' greens. :)
> >
> > Jill
> >
> > ==============
> >
> > Ok:) Someone define a mess o' greens please?
> >
> >
> >

> A large bunch of leafy greens which are cooked. In the Southern US
> states that usually means turnip greens, mustard greens or collard
> greens. Those are the traditional greens to which one adds salt pork
> for flavour as they cook.
>
> Jill
>

> ===================
>
> Thanks! I have never eaten or cooked those greens:)
>
> What have I been missing? <g>

Not much. ;)

===

LOLOL

--
http://www.helpforheroes.org.uk

[Ophelia]

"Ed Pawlowski" wrote in message news:ARreA.6200$uB7....@fx03.iad...

On 1/14/2017 10:20 AM, Ophelia wrote:

> A large bunch of leafy greens which are cooked. In the Southern US
> states that usually means turnip greens, mustard greens or collard
> greens. Those are the traditional greens to which one adds salt pork
> for flavour as they cook.
>
> Jill
>
> ===================
>
> Thanks! I have never eaten or cooked those greens:)
>
> What have I been missing? <g>
>

IMO, you've missed eating soggy grass. OTOH, others love them. They
are good for you too. If you like cooked spinach you will like the
greens. I do like greens eaw in a salad though.


============

OK. Well we don't like spinach so I guess that says it all:))


--
http://www.helpforheroes.org.uk

[Jeßus]

On Sat, 14 Jan 2017 15:38:34 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

*Really* Dave? Well, thanks so much for enlightening me.

[Jeßus]

On Sat, 14 Jan 2017 15:38:08 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

That's a crime, IMO. Eggs should never be overcooked. Another nice
combination is spinach and ricotta in ravioli, filo pastry or similar.

[Sqwerts]

3rd person attention works too, you rabbit killing WOG!

[Sqwerts]

You, otoh, are precisely why this medium is almost DEAD!

Ya rabbit-killing WOG.

[Sqwerts]

It was in the USA, you rabbit killing racist wog!

[Ophelia]

"U.S. Janet B." wrote in message
news:fqlk7c5aqjs3sisir...@4ax.com...

On Sat, 14 Jan 2017 15:20:16 -0000, "Ophelia" <OphEl...@gmail.com>

wrote:

>"jmcquown" wrote in message news:o5dd4g$m2i$1...@dont-email.me...
>
>On 1/14/2017 6:05 AM, Ophelia wrote:
>> "jmcquown" wrote in message news:o5brfc$qdd$1...@dont-email.me...
>>
>> On 1/13/2017 10:52 AM, ImStillMags wrote:
>>> On Friday, January 13, 2017 at 7:18:36 AM UTC-8, notbob wrote:
>>>>
>>>> It sez: Owen's Original Salt Pork. "Boldly Seasoned".
>>>>
>>>> It's about the size of pkg o' Oscar Mayer lunch meat. Looks like
>>>> mostly fat with 1/4 of it having some lean meat. ;)
>>>>
>>>> nb
>>>
>>> Then it is a "seasoning" meat for recipes like beans, greens, etc. I
>>> cannot cook a mess o greens without salt pork, just wouldn't taste
>>> right.
>>>
>> Ah yes! I generally use salt pork when making bean soup but it's also
>> excellent in a mess o' greens. :)
>>
>> Jill
>>
>> ==============
>>
>> Ok:) Someone define a mess o' greens please?
>>
>>
>>

>A large bunch of leafy greens which are cooked. In the Southern US
>states that usually means turnip greens, mustard greens or collard
>greens. Those are the traditional greens to which one adds salt pork
>for flavour as they cook.
>
>Jill
>
>===================
>
>Thanks! I have never eaten or cooked those greens:)
>
>What have I been missing? <g>

IMO, (this isn't really my field) The kind of greens Jill is talking
about often require somewhat lengthy cooking. The greens you may be
familiar with, spinach, kale, chard, cook quickly. The taste may be
more robust in the former. How'd I do, Jill?
Janet US

================

The only one of those I grow is kale (Cavolo Nero) and yes, I lightly steam
it:))



--
http://www.helpforheroes.org.uk

[Ophelia]

"U.S. Janet B." wrote in message

news:tqtk7c9thmfnba1bb...@4ax.com...

================

Oh I do grow Brussels sprouts but I don't really think of them as just
leaves .... although what else are they LOL



--
http://www.helpforheroes.org.uk

[Sqwerts]

Anywhere the Englies sailed and invaded, sure.

[notbob]

On 2017-01-14, Jeßus <j...@j.org> wrote:

> On Sat, 14 Jan 2017 13:53:42 -0500, Ed Pawlowski <e...@snet.net> wrote:

>>Moderation and other commie methods will never happen on RFC.

There usta be a very strict moderator on one of the gun newsgroups
(rec.guns?).

> Tell it like it is Ed :) I don't think Roy is cut out for Usenet.

I don't think Ed knows Usenet, all that well. ;)

nb

[Jeßus]

On 14 Jan 2017 20:51:31 GMT, notbob <not...@nothome.com> wrote:

>On 2017-01-14, Jeßus <j...@j.org> wrote:
>
>> On Sat, 14 Jan 2017 13:53:42 -0500, Ed Pawlowski <e...@snet.net> wrote:
>
>>>Moderation and other commie methods will never happen on RFC.
>
>There usta be a very strict moderator on one of the gun newsgroups
>(rec.guns?).

mod.rec.guns?

>> Tell it like it is Ed :) I don't think Roy is cut out for Usenet.
>
>I don't think Ed knows Usenet, all that well. ;)

How so? Or is that a comment on net cops?

[Bruce]

On Sat, 14 Jan 2017 10:34:33 -0800 (PST), Roy <wil...@outlook.com>

wrote:

>On Saturday, January 14, 2017 at 5:03:38 AM UTC-7, Cindy Hamilton wrote:

>> I don't use a real newsreader, either. I observe that Casa Boner is
>> off his meds, or they released him again and he regained his internet
>> access. I try not to engage with him, since he's so easy to identify.
>>
>> Of course, this post will inspire him to release a spate of abuse
>> in my direction. He's pitiable.
>>
>> Cindy Hamilton
>
>In the future WE might have to vote for a moderated forum just to shake
>those trolls. Not the best solution but they are getting to be a real
>nuisance. Many of them suffer from psychosomatic afflictions and will
>never be a part of NORMAL society.
>=====

Strange that you say that, because you're one of the few people who
feed this troll.