header pic

The B12 (XII) Forum, home of the 'Front Porch, y'all' at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


« previous next »
Pages: 1 ... 121 122 [123] 124 125 ... 391   Go Down
Author

Topic: The Porch, y'all. pull up a seat and kick back.

 (Read 215439 times)

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1708 on: April 18, 2020, 01:00:05 PM »
We had something back in the day called "fat back", and a variation called "streak lean".  My mom used the latter in beans and greens.

I never see either any more.
Logged

CWSooner

  • Team Captain
  • *******
  • Posts: 6045
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1709 on: April 18, 2020, 01:21:50 PM »
Parts of a pig, right?
Logged
Play Like a Champion Today

longhorn320

  • Legend
  • ****
  • Posts: 9326
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1710 on: April 18, 2020, 01:30:17 PM »
Quote from: Cincydawg on April 18, 2020, 01:00:05 PM
We had something back in the day called "fat back", and a variation called "streak lean".  My mom used the latter in beans and greens.

I never see either any more.
I think these items are related to bacon as far as where on the hog you find it
Logged
They won't let me give blood anymore. The burnt orange color scares the hell out of the doctors.

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1711 on: April 18, 2020, 03:25:16 PM »
https://www.thespruceeats.com/what-is-fat-back-fatback-2216903

Fat back oddly enough if fat from the back of a hog.

Streak of lean is from the lower part of the belly and has a streak of lean meat in the fat.  Both can be made into salt pork for longevity.

Southern cooking uses both for seasoning in vegetables.  If you have ever eaten turnips, you know why.
Logged

CWSooner

  • Team Captain
  • *******
  • Posts: 6045
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1712 on: April 18, 2020, 03:43:12 PM »
Or collard greens.
Logged
Play Like a Champion Today

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1713 on: April 18, 2020, 03:49:37 PM »
Greens generally need "something".,  Turnips almost have negative taste.  A lot of southern sides need "something", like say grits.

My Dad talked about "leather britches" which are dried green beans.  He made a batch one fall by spreading beans in the attic.  My mom hated them because they stunk when cooked.  I didn't go near them as a kid, I might try them now, maybe.  I tried seiche once.

Frying of course is magical for a lot of meat items, if done properly.  The wife used to like KFC until I introduced her to some properly fried chicken.  She likes the brisket a lot too.  She is becoming very southern, but hasn't the accent yet.

She even likes going to college football games.
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37520
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1714 on: April 19, 2020, 09:41:35 AM »
Quote from: utee94 on April 18, 2020, 10:05:29 AM
I love beans.  They're often served alongside chili down here in Texico.

I don't use powders, I make chili from reconstitituted dried chile peppers. Same way I start my enchilada gravy, actually.

Speaking of enchiladas, I'm hearing rumors that my absolute favorite Tex-Mex place in Austin will be closing permanently due to the virus.  They tried to do take-out for the first week or so, but then just shut it down.  They were planning on reopening, but now it seems like that's not going to happen.  Major bummer, for me.

RIP Enchiladas y Mas

perhaps you can track where the chef lands and try that place
but that is a bummer - hard to recreate the experience in a new building or location
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17672
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1715 on: April 19, 2020, 10:19:21 AM »
Not really a single chef, it's actually a pretty large family and their family recipes are key.  Execution matters too of course.

Perhaps one or more of the family will land somewhere else, or start a new place, and bring the magic along with them.  The building is an old dump that was a "39-cent hamburger stand" before, so although I like it, it's not really important to the experience.  In fact, their parking always sucked because it was designed as a drive-thru hamburger stand, so I'd be okay with a new location that had better access.

Fingers crossed!
Logged

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1716 on: April 19, 2020, 10:32:47 AM »
The larger chain restaurants obviously buy their materials from the larger food supply houses, which isn't necessarily terrible, but if you find a small place that actually does some work to get their food, it can be exceptional.  We had lunch 5 times at a small place in a tiny village in France.  I asked the chef lady where she got her food.  She said she got up at 4 AM to go to a market in a nearby town for everything (but some basic stuff like salt I presume).

I doubt many US restaurants go to that much trouble although the "farm to table" movement is growing, whatever that may really mean.

I never see fresh tomatoes any more other than at a real farmer's market in season (or I grow them).  A taco or whatever with a fresh diced tomato can on its own be outstanding, same with pico etc.  Kroger tomatoes might as well be cardboard.

Imagine spaghetti sauce made from real tomatoes and homemade pasta .... 
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17672
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1717 on: April 19, 2020, 12:15:04 PM »
The key for a Tex-Mex place whose specialty is enchiladas, is the gravy.  You can find dried chiles anywhere down here, even the lily-whitest grocery stores have tons of them, and the Mexican or Asian oriented grocery stores even more.  Same goes for comino, Mexican oregano, smoked paprika, and the works.  

The necessary cheeses are widely available as well, and of course tortillas.  Really easy to source the materials, not so easy to make it taste as delicious as my favorite places do. 
Logged

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1718 on: April 19, 2020, 12:42:42 PM »
I have never had an enchilada that I thought was remarkably uniquely great, but of course I don't live in TexMex country, though we have a ton of Mexican places here (and immigrants).  We went to a place near us in Cincy that had mediocre good but good margaritas and a nice outside dining area.

There isn't much Mexican near me now, a Chipotle if that remotely counts, and a Tin Lizzys, which is OK.  The better rated places are out Buford Highway.  Oddly enough, they are crowded and have limited parking.  There are so many I don't know where to start (but did anyway).

https://www.yelp.com/search?cflt=mexican&find_loc=4005-E+Buford+Hwy%2C+Atlanta+30345

I got into Korean good in Cincy and the good places are also out on Buford Highway.
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17672
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1719 on: April 19, 2020, 12:50:06 PM »
Quote from: Cincydawg on April 19, 2020, 12:42:42 PM
I have never had an enchilada that I thought was remarkably uniquely great, but of course I don't live in TexMex country, though we have a ton of Mexican places here (and immigrants).  We went to a place near us in Cincy that had mediocre good but good margaritas and a nice outside dining area.

There isn't much Mexican near me now, a Chipotle if that remotely counts, and a Tin Lizzys, which is OK.  The better rated places are out Buford Highway.  Oddly enough, they are crowded and have limited parking.  There are so many I don't know where to start (but did anyway).

https://www.yelp.com/search?cflt=mexican&find_loc=4005-E+Buford+Hwy%2C+Atlanta+30345

I got into Korean good in Cincy and the good places are also out on Buford Highway.

Well that's the key, isn't it? :)
Logged

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 71536
  • Oracle of Piedmont Park
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1720 on: April 19, 2020, 02:22:59 PM »
I would guess the profusion of Mexicans hereabouts almost makes thie Tex-Mex country.

It would be interesting to see what you think of some of these places.

I have had fish tacos in Mexico that were insanely good but the fish was fresh, and that of course is a factor in any dish.
Logged

CWSooner

  • Team Captain
  • *******
  • Posts: 6045
  • Liked:
Re: The Porch, y'all. pull up a seat and kick back.
« Reply #1721 on: April 19, 2020, 02:35:43 PM »
Maybe your "Mexican" food is Jawga-Mex.
Logged
Play Like a Champion Today
Pages: 1 ... 121 122 [123] 124 125 ... 391   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
Custom Mahogany Shadow Box

Living Wedding Guest Book