Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 They are not snow white and they are dry. I make black bean and hominy (posole) enchiladas. I usually rinse the hominy and I stir fry or saute it in olive oil or butter with garlic, onions, red pepper flakes and other seasonings of choice. When it's almost done I add chopped cilantro and a little tequila. I eat it often as a side dish. Deanna made Paul's recipe last night and gave it a very good review. Once you cook it up I'll bet it becomes a favorite of yours. Donna , " ~ PT ~ " <patchouli_troll wrote: > > Okay, maybe I got a bad can of hominy. I have never had it > before, so I picked up a can of white hominy to try this week. > Yesterday when I opened the can I noticed the kernels looked > kind of wierd. Does white hominy taste kind of dry-ish and are > the kernels supposed to have a sort of grey-brown tip or did > I just get a dud can of the stuff? I tasted them before adding > them to my salad creation, and they were like cardboard, not > soft and creamy-textured as I was hoping for, but then since > I have never had any before I had no way of knowing what to > really expect. I didn't dare use them! *lol* Instead I just went > ahead and boiled up 2 cups of small shell-shaped pasta to put > in my salad.... I just chickened out. > > I am not going to give up on this new food attempt based on one > can, so you experienced hominy eaters please give me some ideas. > What is the difference in yellow and white hominy? > Are white hominy kernels sopposed to be all white or do they sometimes > have browish-grey tips? Are they creamy in texture, or kind of dry > usually? Thanks! > > ~ PT ~ > > The more we know, the better we forgive; > Whoe'er feels deeply, feels for all who live. > ~ Madam de Stael > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 I won't give up! *lol* I think since you and Joanie mentioned sauteing it and maybe trying the yellow hominy, that is what I will do next time. I saw those little grey-brown tips on the kernels and I was afraid I had gotten a bad can~ then I took a bite and handed one to my son and he thought they were like little pieces of cardboard, so he told me they were probably no good. Of course I bought the can at Grocery Outlet, and sometimes they sell stuff that is slightly irregular, or overstock or just on the cusp of being out of date, so that didn't help. *lol* Glad I asked here. Thanks for the tips, everyone. Now I have to go type up the recipe for the yummy salad I did make to share at the party before I forget what I did. ~ PT ~ It is the chief point of happiness that a man is willing to be what he is. ~ Desiderius Erasmus ~~~*~~~*~~~> , " Donna " <thelilacflower wrote: > > They are not snow white and they are dry. I make black bean and > hominy (posole) enchiladas. I usually rinse the hominy and I stir > fry or saute it in olive oil or butter with garlic, onions, red > pepper flakes and other seasonings of choice. When it's almost done > I add chopped cilantro and a little tequila. I eat it often as a > side dish. > Deanna made Paul's recipe last night and gave it a very good review. > Once you cook it up I'll bet it becomes a favorite of yours. > Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 Either hominy is good but for some reason I prefer the white. Get it good and sauteed with onions, garlic and herbs and I'll bet you like it. Paul has 2 good reviews on his sisters hominy salad now. OK I'll go type up my blueberry cornbread recipe, I have had this recipe for probaly 8 months and finally tried it, why now when the house was already hot.......LOL Donna , " ~ PT ~ " <patchouli_troll wrote: > > I won't give up! *lol* I think since you and Joanie mentioned sauteing > it and maybe trying the yellow hominy, that is what I will do next time. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 I like the white myself; never tried the yellow though. I make it as my AL MIL taught me - saute with a little salt and loads of black pepper. (She adds oil too, but I don't; I use water.) I bet if you do that, and then chill it, it would be good in your salad... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 I call you Amy-to-the-rescue-girl now. Thank you! It appears that is the common trick that works best: cook it first a bit. I will try that. Now those grey-brown tips are normal? They freaked me out some, I must say... but I could get past that if it is the way they are supposed to be. ~ PT ~ Be content with what you have, but never with what you are. ~ B.C. Forbes ~~~*~~~*~~~> , " Amy " <sandpiperhiker wrote: > > I like the white myself; never tried the yellow though. I make it as > my AL MIL taught me - saute with a little salt and loads of black > pepper. (She adds oil too, but I don't; I use water.) I bet if you do > that, and then chill it, it would be good in your salad... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 > I call you Amy-to-the-rescue-girl now. Thank you! > It appears that is the common trick that works best: cook it > first a bit. I will try that. Now those grey-brown tips are > normal? They freaked me out some, I must say... but I could > get past that if it is the way they are supposed to be. I think so. Not all of them, but a few. I also avoid them because I haven't gotten around to asking MIL! *lol* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 Oh... so you have had a few in a can, but not ALL of those hominy kernels had grey-brown tips? Well, maybe this can of mine was a bad one because ALL those kernels were like that! *lol* ~ PT ~ Build a little fence of trust around today, Fill the space with loving deeds, And therein stay. ~ Mary F. Butts ~~~*~~~*~~~> , " Amy " <sandpiperhiker wrote: Now those grey-brown tips are > > normal? They freaked me out some, I must say... but I could > > get past that if it is the way they are supposed to be. > > I think so. Not all of them, but a few. I also avoid them because I > haven't gotten around to asking MIL! *lol* > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 > Oh... so you have had a few in a can, but not ALL of those hominy > kernels had grey-brown tips? Well, maybe this can of mine was a > bad one because ALL those kernels were like that! *lol* I don't think I've seen a full can of 'em like that. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 Are you talking about white corn? - ~ PT ~<patchouli_troll To: < > Monday, June 05, 2006 4:29 PM Re: Adventures with hominy PT Oh... so you have had a few in a can, but not ALL of those hominy kernels had grey-brown tips? Well, maybe this can of mine was a bad one because ALL those kernels were like that! *lol* ~ PT ~ Build a little fence of trust around today, Fill the space with loving deeds, And therein stay. ~ Mary F. Butts ~~~*~~~*~~~> --- In < >, " Amy " <sandpiperhiker wrote: Now those grey-brown tips are > > normal? They freaked me out some, I must say... but I could > > get past that if it is the way they are supposed to be. > > I think so. Not all of them, but a few. I also avoid them because I > haven't gotten around to asking MIL! *lol* > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 > Are you talking about white corn? Hominy is corn that has been treated with lye to remove the hull. It's a traditional southern food, and usually found in cans in the supermarkey. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 > Hmm... I love hominy but am now wondering if I want to > eat something that has been treated with lye. Is there > a danger from that treatment? No danger - it's long gone before it ever gets to you. Found a recipe online for making it yourself. PT - I think it explains the dark tips! http://waltonfeed.com/grain/y-rec/hominy.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 Wow, that is quite a process and makes me glad I can buy a can of it, or buy dried hominy like dried beans and just cook them soft. So those grey tips make it sound like the company that canned the batch I got was not finished... they should have rubbed those unappetizing-looking thingies off! ~ PT ~ Keep your fears to yourself, but share your courage with others. ~ Robert Louis Stevenson ~~~*~~~*~~~*~~~> , " Amy " <sandpiperhiker wrote: > Found a recipe online for making it yourself. PT - I think it > explains the dark tips! > > http://waltonfeed.com/grain/y-rec/hominy.html Quote Link to comment Share on other sites More sharing options...
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