Elaine Parrish wrote:

> On Mon, 30 Jan 2006, jake wrote:
>
>
>>Elaine Parrish wrote:
>>
>>
>>>On Sun, 29 Jan 2006, jake wrote:
>>>If you have butter or margarine or oil, you don't need crisco - especially
>>>at those prices.
>>>
>>>Crisco is a product of advertising, not of necessity.
>>>
>>>Elaine, too
>>>
>>
>>My Crisco search ends here! I'll use marg;/butter instead. For frying, I
>>can just use oil.
>>
>>I will let you know how the hominy turns out. I got it from an "ethnic"
>>store that sells Surinamese/Hindustani brands. I suspect it is highly
>>specific for that culture, I've never seen in any other shop before.
>>Suriname has jungles, maybe that means they packaged it in such a way
>>that it was light to transport there. Cans would be much heavier. I'm
>>just guessing, though.
>>
>> The brand is called AJS and the writing on the package is in Spanish
>>and in English. Plus Dutch. I couldn't find any info on it through
>>Google. This isn't unusual for Surinamese products - it's a poor country
>>with a population of 350,000.
>>
>
>
> Hominy is virtually unknown in the US outside of the Southern US. I don't
> think we know about it because of a big influx of people that are
> Surinamese/ Hindustani. <g> I figured someone else in the world had to
> make it, but this is the first I've heard of it. Get some recipes from
> them, too, because we buy it canned and use it as a side dish just warmed
> with butter or bacon fat for flavoring. I don't know that I have ever
> heard of a hominy casserole of any kind (We do have grits casseroles, but
> not whole kernel hominy casseroles).
>
> I'll be anixous to hear how your experimenting goes. Keep me posted.
>
> Elaine, too
>

I am getting more and more curious about this stuff. I am pondering
soaking vs non soaking, grinding vs non-grinding, savory, creamy,
casserole,breakfast dishes, all kinds of stuff.

But I'll buy a food processor first.

I'll post the results as soon as I can.