On 2017-01-15, cshenk > wrote:

> Gary wrote in rec.food.cooking:

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

> Some do but it's not really what they use in the old tradition.

I've bought many Creole seasonings and have had as many as four
different brands in the house. Tony Chachere's, Zatarain's, Emeril
Lagasse's, SF Spice Co's, yada yada. I've even made my own:

http://www.gumbopages.com/food/creole.html

Old Bay is basically like all the others, except it has waaaay less
salt. Specially less than Tony Chachare's. Emeril's is heavy on the
celery ....and price! I don't buy Zatarain's stuff, anymore (unless I
have to). I buy what I can find, up here in the boonies.

nb

On 1/14/2017 8:51 PM, cshenk wrote:
> It's not used as much with 'greens' (green veggies) because those are
> normally boiled in water then the water tossed.

You never heard of pot likker?

Jill

Brooklyn1 wrote:
>
> Ophelia wrote:
> >
> > Ok Someone define a mess o' greens please?
>
> My wallet. <g>

lol you showoff! heheh

notbob wrote:
>
> Old Bay is basically like all the others, except it has waaaay less
> salt.

Old Bay with a little salt is good.
For me now, it's add 4/1 old bay and salt

Interesting: I remember OLD BAY back around 1981 or so. The instructions
on the can said to mix it half and half with salt. Too much for me
but that's what they recommended.

Look a can now and it won't mention adding salt at all.

Anyway, I told this to the fellows at work and they didn't believe
me until we were on one job once in the 90's and this customer
had a stockpile of the older Old Bay cans. They did say on the
old cans to add half and half salt when cooking crabs, shrimp, etc.

On 1/15/2017 6:30 AM, l not -l wrote:

> Greens have not only been eaten all over the world, they have been eaten
> since the beginning of humankind. I almost said mankind; but, realized
> you'd probably take me to task about it and call me a sexist. ;-)
>

Yeah, but it was the wimmmins that picked the greens while the men were
out hunting real food.

"Brooklyn1" wrote in message
...

Ophelia wrote:
>
> Ok Someone define a mess o' greens please?

My wallet. <g>

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

Don't they make your wallet a little soggy?

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

"Ed Pawlowski" wrote in message ...

On 1/15/2017 6:30 AM, l not -l wrote:

> Greens have not only been eaten all over the world, they have been eaten
> since the beginning of humankind. I almost said mankind; but, realized
> you'd probably take me to task about it and call me a sexist. ;-)
>

Yeah, but it was the wimmmins that picked the greens while the men were
out hunting real food.

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

Ooohhh get 'im <g>




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

On 1/15/2017 10:54 AM, Ophelia wrote:
> "Brooklyn1" wrote in message
> ...
>
> Ophelia wrote:
>>
>> Ok Someone define a mess o' greens please?
>
> My wallet. <g>
>
> ====================
>
> Don't they make your wallet a little soggy?
>
LOL

Jill

On 15 Jan 2017 14:37:01 GMT, notbob > wrote:

>On 2017-01-15, cshenk > wrote:
>
>> Gary wrote in rec.food.cooking:
>
>>> Question: You consider OLD BAY to be creole seasoning? I don't.
>
>> Some do but it's not really what they use in the old tradition.
>
>I've bought many Creole seasonings and have had as many as four
>different brands in the house. Tony Chachere's, Zatarain's, Emeril
>Lagasse's, SF Spice Co's, yada yada. I've even made my own:
>
>http://www.gumbopages.com/food/creole.html
>
>Old Bay is basically like all the others, except it has waaaay less
>salt. Specially less than Tony Chachare's. Emeril's is heavy on the
>celery ....and price! I don't buy Zatarain's stuff, anymore (unless I
>have to). I buy what I can find, up here in the boonies.
>
>nb
>
Emeril has the recipe online
Janet US

On Sun, 15 Jan 2017 11:30:45 GMT, "l not -l" > wrote:

>
>On 14-Jan-2017, U.S. Janet B. > wrote:
>
>> On Sat, 14 Jan 2017 21:06:27 GMT, "l not -l" > wrote:
>>
>> >
>> >On 14-Jan-2017, U.S. Janet B. > wrote:
>> >
>> >> On Sat, 14 Jan 2017 11:50:04 -0500, Gary > wrote:
>> >>
>> >> >Dave Smith wrote:
>> >> >>
>> >> >> 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.
>> >> >
>> >> >"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!
>> >>
>> >> 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
>> >A lot of people have bought into the idea that the only poor people were
>> >slaves or African Americans. Someone really did a good job "marketing"
>> >soul
>> >food. Poor people have always eaten the stuff the well off didn't want.
>> >Subsistence farmers, black, white or any other color, have always eaten
>> >what
>> >they could find and what they couldn't sell to others. And, they learned
>> >how to take what they had and made it tasty as well as nutritious.
>>
>> I guess the point that you and Dave are making is that only poor,
>> starving people and slaves ate greens because they had to?
>> That's classism. Greens were and are a food eaten all over the world,
>Perhaps my point was not clearly made. Slaves are not the only people who
>ate greens; then, I mentioned another group of people who eat/ate greens.
>My further point was, that "soul food", wrongly, has been solely attributed
>to African Americans.
>
>Greens have not only been eaten all over the world, they have been eaten
>since the beginning of humankind. I almost said mankind; but, realized
>you'd probably take me to task about it and call me a sexist. ;-)

no, I don't baulk at 'mankind'. It was only the seeming insistence on
greens being a recent and poor people food. Greens were simply food
with no status associated.
Janet US

On Sun, 15 Jan 2017 10:45:20 -0500, Ed Pawlowski > wrote:

>On 1/15/2017 6:30 AM, l not -l wrote:
>
>> Greens have not only been eaten all over the world, they have been eaten
>> since the beginning of humankind. I almost said mankind; but, realized
>> you'd probably take me to task about it and call me a sexist. ;-)
>>
>
>Yeah, but it was the wimmmins that picked the greens while the men were
>out hunting real food.

Guess who come home with food the most often? The wimmins because
greens is much easier to catch.
Janet US

On Sun, 15 Jan 2017 10:41:39 -0000, "Ophelia" >
wrote:

>"koko" wrote in message ...
>
>On Sat, 14 Jan 2017 11:05:44 -0000, "Ophelia" >
>wrote:
>snip
>>
>>Ok Someone define a mess o' greens please?
>
>Here's how I've been making them for years.
>
>http://www.kokoscornerblog.com/mycor...-o-greens.html
>or
>http://tinyurl.com/p7folve
>
>koko
>
>==================
>
>Thank you! Given he won't eat the following:
>
>1/4 teaspoon ground turmeric; optional
>1/8 teaspoon celery seed
>1/8 teaspoon dried thyme leaves
>1 tablespoon hot pepper vinegar
>
>Is there any point in making it>

Just do the slow cook with some nice fatback or smoky bacon and a
little onion and season with salt at the end. Or however you do
spinach or kale, just plan to cook a little longer. Greens are just
another vegetable able to bend to your plan
Janet US

On 1/15/2017 10:19 AM, U.S. Janet B. wrote:
> Guess who come home with food the most often? The wimmins because
> greens is much easier to catch.
> Janet US

Green ain't food, it's moo cow grazing cud.

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

On Sun, 15 Jan 2017 10:41:39 -0000, "Ophelia" >
wrote:

>"koko" wrote in message ...
>
>On Sat, 14 Jan 2017 11:05:44 -0000, "Ophelia" >
>wrote:
>snip
>>
>>Ok Someone define a mess o' greens please?
>
>Here's how I've been making them for years.
>
>http://www.kokoscornerblog.com/mycor...-o-greens.html
>or
>http://tinyurl.com/p7folve
>
>koko
>
>==================
>
>Thank you! Given he won't eat the following:
>
>1/4 teaspoon ground turmeric; optional
>1/8 teaspoon celery seed
>1/8 teaspoon dried thyme leaves
>1 tablespoon hot pepper vinegar
>
>Is there any point in making it>

Just do the slow cook with some nice fatback or smoky bacon and a
little onion and season with salt at the end. Or however you do
spinach or kale, just plan to cook a little longer. Greens are just
another vegetable able to bend to your plan
Janet US

===========

I cook a lot of kale because he loves it and I grow it for him. As I said
previously I just steam it a little and dress it with some butter.

I think if I cooked it longer it would become too soggy and maybe slimey,
no?

Thank you for the help but I am not sure I can visualise it

Do you mean I cook the bacon down for the fat and dress the kale with that?



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

On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > "jmcquown" wrote in message news > >
> > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > "jmcquown" wrote in message news > > >
> > > 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>
> >
> >
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> 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
>
> ===
>
> Thanks) The only place I have ever heard of collard greens is here
> Mustard greens? not sure. But of course it might be just that I haven't
> had any interest in them)
>
> D loves kale though so I grow plenty of that))
>
>
>
> --
> http://www.helpforheroes.org.uk

I'm going to make some taro leaves boiled in coconut milk. Kale and coconut milk would probably be pretty tasty too.

On Sun, 15 Jan 2017 18:36:33 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sun, 15 Jan 2017 10:41:39 -0000, "Ophelia" >
>wrote:
>
>>"koko" wrote in message ...
>>
>>On Sat, 14 Jan 2017 11:05:44 -0000, "Ophelia" >
>>wrote:
>>snip
>>>
>>>Ok Someone define a mess o' greens please?
>>
>>Here's how I've been making them for years.
>>
>>http://www.kokoscornerblog.com/mycor...-o-greens.html
>>or
>>http://tinyurl.com/p7folve
>>
>>koko
>>
>>==================
>>
>>Thank you! Given he won't eat the following:
>>
>>1/4 teaspoon ground turmeric; optional
>>1/8 teaspoon celery seed
>>1/8 teaspoon dried thyme leaves
>>1 tablespoon hot pepper vinegar
>>
>>Is there any point in making it>
>
>Just do the slow cook with some nice fatback or smoky bacon and a
>little onion and season with salt at the end. Or however you do
>spinach or kale, just plan to cook a little longer. Greens are just
>another vegetable able to bend to your plan
>Janet US
>
>===========
>
>I cook a lot of kale because he loves it and I grow it for him. As I said
>previously I just steam it a little and dress it with some butter.
>
>I think if I cooked it longer it would become too soggy and maybe slimey,
>no?
>
>Thank you for the help but I am not sure I can visualise it
>
>Do you mean I cook the bacon down for the fat and dress the kale with that?

I was talking about the alternate greens (as mentioned up thread --
those need to cook longer because they are a tougher leaf) If I had
only some nice salty, smoky bacon, I would render it a bit, add a bit
of chopped onion, sweat it a bit and then put in the torn greens. Add
a bit of water, cover and cook until tender. Maybe some salt at the
end, you need to check. That's a pot of greens. Others use different
seasonings and different kinds of fatty pork. It's all cook's choice
or the way that mama did it Oh, you don't throw out the juices in
the pot, over here the juices are called 'pot liquor.' and they are
served with the greens.
Janet US

On Sun, 15 Jan 2017 10:07:10 -0500, Gary > wrote:

>Brooklyn1 wrote:
>>
>> Ophelia wrote:
>> >
>> > Ok Someone define a mess o' greens please?
>>
>> My wallet. <g>
>
>lol you showoff! heheh

Aren't one dollar notes green too?

"dsi1" wrote in message
...

On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > "jmcquown" wrote in message news > >
> > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > "jmcquown" wrote in message news > > >
> > > 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>
> >
> >
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> 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
>
> ===
>
> Thanks) The only place I have ever heard of collard greens is here
> Mustard greens? not sure. But of course it might be just that I haven't
> had any interest in them)
>
> D loves kale though so I grow plenty of that))
>
>
>
> --
> http://www.helpforheroes.org.uk

I'm going to make some taro leaves boiled in coconut milk. Kale and coconut
milk would probably be pretty tasty too.

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

I can't find any taro growing among the kale in my garden, no matter how
hard I try .... although I might have more luck if I knew what taro looked
like ... <g>


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

On Sunday, January 15, 2017 at 10:59:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > > "jmcquown" wrote in message news > > >
> > > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > > "jmcquown" wrote in message news > > > >
> > > > 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>
> > >
> > >
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > 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
> >
> > ===
> >
> > Thanks) The only place I have ever heard of collard greens is here
> > Mustard greens? not sure. But of course it might be just that I haven't
> > had any interest in them)
> >
> > D loves kale though so I grow plenty of that))
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I'm going to make some taro leaves boiled in coconut milk. Kale and coconut
> milk would probably be pretty tasty too.
>
> ===================
>
> I can't find any taro growing among the kale in my garden, no matter how
> hard I try .... although I might have more luck if I knew what taro looked
> like ... <g>
>
>
> --
> http://www.helpforheroes.org.uk

Kale and coconut milk seems to be a natural. The Samoans will make taro and coconut milk, with canned corned beef. I've never tried palusami made this way but my wife says it's delish. As far as taro leaves and corms (the roots) goes, they're going to look something like this:

https://www.youtube.com/watch?v=0YFK1J_mv9E

On Sunday, January 15, 2017 at 1:59:07 PM UTC-7, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > > "jmcquown" wrote in message news > > >
> > > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > > "jmcquown" wrote in message news > > > >
> > > > 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>
> > >
> > >
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > 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
> >
> > ===
> >
> > Thanks) The only place I have ever heard of collard greens is here
> > Mustard greens? not sure. But of course it might be just that I haven't
> > had any interest in them)
> >
> > D loves kale though so I grow plenty of that))
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I'm going to make some taro leaves boiled in coconut milk. Kale and coconut
> milk would probably be pretty tasty too.
>
> ===================
>
> I can't find any taro growing among the kale in my garden, no matter how
> hard I try .... although I might have more luck if I knew what taro looked
> like ... <g>
>
>
> --
> http://www.helpforheroes.org.uk

I don't believe Taro would grow or thrive in Scottish soil and the climate is too cold.
I could be wrong but you might Google it for more info.
=====

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

On Sun, 15 Jan 2017 18:36:33 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sun, 15 Jan 2017 10:41:39 -0000, "Ophelia" >
>wrote:
>
>>"koko" wrote in message
. ..
>>
>>On Sat, 14 Jan 2017 11:05:44 -0000, "Ophelia" >
>>wrote:
>>snip
>>>
>>>Ok Someone define a mess o' greens please?
>>
>>Here's how I've been making them for years.
>>
>>http://www.kokoscornerblog.com/mycor...-o-greens.html
>>or
>>http://tinyurl.com/p7folve
>>
>>koko
>>
>>==================
>>
>>Thank you! Given he won't eat the following:
>>
>>1/4 teaspoon ground turmeric; optional
>>1/8 teaspoon celery seed
>>1/8 teaspoon dried thyme leaves
>>1 tablespoon hot pepper vinegar
>>
>>Is there any point in making it>
>
>Just do the slow cook with some nice fatback or smoky bacon and a
>little onion and season with salt at the end. Or however you do
>spinach or kale, just plan to cook a little longer. Greens are just
>another vegetable able to bend to your plan
>Janet US
>
>===========
>
>I cook a lot of kale because he loves it and I grow it for him. As I said
>previously I just steam it a little and dress it with some butter.
>
>I think if I cooked it longer it would become too soggy and maybe slimey,
>no?
>
>Thank you for the help but I am not sure I can visualise it
>
>Do you mean I cook the bacon down for the fat and dress the kale with that?

I was talking about the alternate greens (as mentioned up thread --
those need to cook longer because they are a tougher leaf) If I had
only some nice salty, smoky bacon, I would render it a bit, add a bit
of chopped onion, sweat it a bit and then put in the torn greens. Add
a bit of water, cover and cook until tender. Maybe some salt at the
end, you need to check. That's a pot of greens. Others use different
seasonings and different kinds of fatty pork. It's all cook's choice
or the way that mama did it Oh, you don't throw out the juices in
the pot, over here the juices are called 'pot liquor.' and they are
served with the greens.
Janet US
=======

Ahh I understand now Thank you)

Most of those greens mentioned I have never seen. As for the ones I have, he
won't even eat curly kale lol

I guess I am stuck with kale dressed with butter))




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

"dsi1" wrote in message
...

On Sunday, January 15, 2017 at 10:59:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > > "jmcquown" wrote in message news > > >
> > > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > > "jmcquown" wrote in message news > > > >
> > > > 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>
> > >
> > >
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > 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
> >
> > ===
> >
> > Thanks) The only place I have ever heard of collard greens is here
> > Mustard greens? not sure. But of course it might be just that I
> > haven't
> > had any interest in them)
> >
> > D loves kale though so I grow plenty of that))
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I'm going to make some taro leaves boiled in coconut milk. Kale and
> coconut
> milk would probably be pretty tasty too.
>
> ===================
>
> I can't find any taro growing among the kale in my garden, no matter how
> hard I try .... although I might have more luck if I knew what taro looked
> like ... <g>
>
>
> --
> http://www.helpforheroes.org.uk

Kale and coconut milk seems to be a natural. The Samoans will make taro and
coconut milk, with canned corned beef. I've never tried palusami made this
way but my wife says it's delish. As far as taro leaves and corms (the
roots) goes, they're going to look something like this:

https://www.youtube.com/watch?v=0YFK1J_mv9E

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

Wow they are huge!!!! Nope they wouldn't be able to hide among my kale <g>

Thanks

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

"Roy" wrote in message
...

On Sunday, January 15, 2017 at 1:59:07 PM UTC-7, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > > "jmcquown" wrote in message news > > >
> > > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > > "jmcquown" wrote in message news > > > >
> > > > 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>
> > >
> > >
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > 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
> >
> > ===
> >
> > Thanks) The only place I have ever heard of collard greens is here
> > Mustard greens? not sure. But of course it might be just that I
> > haven't
> > had any interest in them)
> >
> > D loves kale though so I grow plenty of that))
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I'm going to make some taro leaves boiled in coconut milk. Kale and
> coconut
> milk would probably be pretty tasty too.
>
> ===================
>
> I can't find any taro growing among the kale in my garden, no matter how
> hard I try .... although I might have more luck if I knew what taro looked
> like ... <g>
>
>
> --
> http://www.helpforheroes.org.uk

I don't believe Taro would grow or thrive in Scottish soil and the climate
is too cold.
I could be wrong but you might Google it for more info.
=====

I suspect you are correct I have never seen anything like that in our
shops)



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

On Sunday, January 15, 2017 at 11:52:31 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, January 15, 2017 at 10:59:07 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > > > "jmcquown" wrote in message news > > > >
> > > > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > > > "jmcquown" wrote in message news > > > > >
> > > > > 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>
> > > >
> > > >
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > 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
> > >
> > > ===
> > >
> > > Thanks) The only place I have ever heard of collard greens is here
> > > Mustard greens? not sure. But of course it might be just that I
> > > haven't
> > > had any interest in them)
> > >
> > > D loves kale though so I grow plenty of that))
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I'm going to make some taro leaves boiled in coconut milk. Kale and
> > coconut
> > milk would probably be pretty tasty too.
> >
> > ===================
> >
> > I can't find any taro growing among the kale in my garden, no matter how
> > hard I try .... although I might have more luck if I knew what taro looked
> > like ... <g>
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Kale and coconut milk seems to be a natural. The Samoans will make taro and
> coconut milk, with canned corned beef. I've never tried palusami made this
> way but my wife says it's delish. As far as taro leaves and corms (the
> roots) goes, they're going to look something like this:
>
> https://www.youtube.com/watch?v=0YFK1J_mv9E
>
> ====================
>
> Wow they are huge!!!! Nope they wouldn't be able to hide among my kale <g>
>
> Thanks
>
> --
> http://www.helpforheroes.org.uk

Those are regular sized ones. The wild taro can get huge.

https://www.gardening-forums.com/att...ante-jpg.2050/

"dsi1" wrote in message
...

On Sunday, January 15, 2017 at 11:52:31 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, January 15, 2017 at 10:59:07 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > > > "jmcquown" wrote in message news > > > >
> > > > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > > > "jmcquown" wrote in message news > > > > >
> > > > > 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>
> > > >
> > > >
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > 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
> > >
> > > ===
> > >
> > > Thanks) The only place I have ever heard of collard greens is
> > > here
> > > Mustard greens? not sure. But of course it might be just that I
> > > haven't
> > > had any interest in them)
> > >
> > > D loves kale though so I grow plenty of that))
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I'm going to make some taro leaves boiled in coconut milk. Kale and
> > coconut
> > milk would probably be pretty tasty too.
> >
> > ===================
> >
> > I can't find any taro growing among the kale in my garden, no matter how
> > hard I try .... although I might have more luck if I knew what taro
> > looked
> > like ... <g>
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Kale and coconut milk seems to be a natural. The Samoans will make taro
> and
> coconut milk, with canned corned beef. I've never tried palusami made this
> way but my wife says it's delish. As far as taro leaves and corms (the
> roots) goes, they're going to look something like this:
>
> https://www.youtube.com/watch?v=0YFK1J_mv9E
>
> ====================
>
> Wow they are huge!!!! Nope they wouldn't be able to hide among my kale
> <g>
>
> Thanks
>
> --
> http://www.helpforheroes.org.uk

Those are regular sized ones. The wild taro can get huge.

https://www.gardening-forums.com/att...ante-jpg.2050/

==

Heh it wouldn't take many of those to make your dinner)


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

dsi1 wrote:
>
> Those are regular sized ones. The wild taro can get huge.
>
> https://www.gardening-forums.com/att...ante-jpg.2050/

LOL! Holy cow! You could make a mattress pad out of those!

On 2017-01-14, jmcquown > wrote:

> Ah yes! I generally use salt pork when making bean soup but it's also
> excellent in a mess o' greens.

Yikes! I jes cut three thick slices and pan fried 'em in my steel
skillet.

Damn, this stuff is SALTY! Must be why they call it salt pork. DUH!

nb

On Monday, January 16, 2017 at 7:05:17 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > Those are regular sized ones. The wild taro can get huge.
> >
> > https://www.gardening-forums.com/att...ante-jpg.2050/
>
> LOL! Holy cow! You could make a mattress pad out of those!

Some of the pictures of these plants look photoshopped. They certainly are tough to swallow.

https://s-media-cache-ak0.pinimg.com...8f2f89ced5.jpg

On Sunday, January 15, 2017 at 11:35:58 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, January 15, 2017 at 11:52:31 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, January 15, 2017 at 10:59:07 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, January 14, 2017 at 11:01:55 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Saturday, January 14, 2017 at 5:43:30 AM UTC-10, Ophelia wrote:
> > > > > "jmcquown" wrote in message news > > > > >
> > > > > On 1/14/2017 6:05 AM, Ophelia wrote:
> > > > > > "jmcquown" wrote in message news > > > > > >
> > > > > > 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>
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > 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
> > > >
> > > > ===
> > > >
> > > > Thanks) The only place I have ever heard of collard greens is
> > > > here
> > > > Mustard greens? not sure. But of course it might be just that I
> > > > haven't
> > > > had any interest in them)
> > > >
> > > > D loves kale though so I grow plenty of that))
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > I'm going to make some taro leaves boiled in coconut milk. Kale and
> > > coconut
> > > milk would probably be pretty tasty too.
> > >
> > > ===================
> > >
> > > I can't find any taro growing among the kale in my garden, no matter how
> > > hard I try .... although I might have more luck if I knew what taro
> > > looked
> > > like ... <g>
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Kale and coconut milk seems to be a natural. The Samoans will make taro
> > and
> > coconut milk, with canned corned beef. I've never tried palusami made this
> > way but my wife says it's delish. As far as taro leaves and corms (the
> > roots) goes, they're going to look something like this:
> >
> > https://www.youtube.com/watch?v=0YFK1J_mv9E
> >
> > ====================
> >
> > Wow they are huge!!!! Nope they wouldn't be able to hide among my kale
> > <g>
> >
> > Thanks
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Those are regular sized ones. The wild taro can get huge.
>
> https://www.gardening-forums.com/att...ante-jpg.2050/
>
> ==
>
> Heh it wouldn't take many of those to make your dinner)
>
>
> --
> http://www.helpforheroes.org.uk

They would make fine umbrellas.

On Monday, January 16, 2017 at 11:23:02 AM UTC-6, notbob wrote:
>
> Yikes! I jes cut three thick slices and pan fried 'em in my steel
> skillet.
>
> Damn, this stuff is SALTY! Must be why they call it salt pork. DUH!
>
> nb
>
>
BINGO! Save that grease in a glass jar, with lid, and use
it next time you want to make cornbread. Jelly jars work
great for storage and I do refrigerate mine.

On 1/16/2017 10:04 AM, Gary wrote:
> Holy cow! You could make a mattress pad out of those!

And splooge all over the ****er!

"dsi1" wrote in message
...

> > > I'm going to make some taro leaves boiled in coconut milk. Kale and
> > > coconut
> > > milk would probably be pretty tasty too.
> > >
> > > ===================
> > >
> > > I can't find any taro growing among the kale in my garden, no matter
> > > how
> > > hard I try .... although I might have more luck if I knew what taro
> > > looked
> > > like ... <g>
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Kale and coconut milk seems to be a natural. The Samoans will make taro
> > and
> > coconut milk, with canned corned beef. I've never tried palusami made
> > this
> > way but my wife says it's delish. As far as taro leaves and corms (the
> > roots) goes, they're going to look something like this:
> >
> > https://www.youtube.com/watch?v=0YFK1J_mv9E
> >
> > ====================
> >
> > Wow they are huge!!!! Nope they wouldn't be able to hide among my kale
> > <g>
> >
> > Thanks
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Those are regular sized ones. The wild taro can get huge.
>
> https://www.gardening-forums.com/att...ante-jpg.2050/
>
> ==
>
> Heh it wouldn't take many of those to make your dinner)
>
>
> --
> http://www.helpforheroes.org.uk

They would make fine umbrellas.

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

One would do for a mob LOL



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

On 16 Jan 2017 17:22:58 GMT, notbob > wrote:

>On 2017-01-14, jmcquown > wrote:
>
>> Ah yes! I generally use salt pork when making bean soup but it's also
>> excellent in a mess o' greens.
>
>Yikes! I jes cut three thick slices and pan fried 'em in my steel
>skillet.
>
>Damn, this stuff is SALTY! Must be why they call it salt pork. DUH!
>
>nb

You could always soak it first if you like it less salty.

notbob wrote in rec.food.cooking:

> On 2017-01-15, cshenk > wrote:
>
> > Gary wrote in rec.food.cooking:
>
> >> Question: You consider OLD BAY to be creole seasoning? I don't.
>
> > Some do but it's not really what they use in the old tradition.
>
> I've bought many Creole seasonings and have had as many as four
> different brands in the house. Tony Chachere's, Zatarain's, Emeril
> Lagasse's, SF Spice Co's, yada yada. I've even made my own:
>
> http://www.gumbopages.com/food/creole.html
>
> Old Bay is basically like all the others, except it has waaaay less
> salt. Specially less than Tony Chachare's. Emeril's is heavy on the
> celery ....and price! I don't buy Zatarain's stuff, anymore (unless I
> have to). I buy what I can find, up here in the boonies.
>
> nb

I'm with you. Sometimes you get what you can and that is that.

--

On 2017-01-17, cshenk > wrote:

> I'm with you. Sometimes you get what you can and that is that.

Yep. ....and Old Bay is infinitely grabable and was the only thing
available, that day at that store.

nb

On Mon, 16 Jan 2017 20:34:47 -0600, "cshenk" > wrote:

>
> I'm with you. Sometimes you get what you can and that is that.

I prefer Old Bay for crab but haven't used it since we stopped cooking
live crab (or any shellfish). Can't stand it as a seasoning on
pork/chicken.


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

sf wrote:
>
> On Mon, 16 Jan 2017 20:34:47 -0600, "cshenk" > wrote:
>
> >
> > I'm with you. Sometimes you get what you can and that is that.
>
> I prefer Old Bay for crab but haven't used it since we stopped cooking
> live crab (or any shellfish). Can't stand it as a seasoning on
> pork/chicken.

I've had Old Bay in my cabinet for over 40 years now.
Love it on crabs or shrimp (with some salt added) but
I've never used it on anything else.

On Tuesday, January 17, 2017 at 11:26:03 AM UTC-5, sf wrote:
> On Mon, 16 Jan 2017 20:34:47 -0600, "cshenk" > wrote:
>
> >
> > I'm with you. Sometimes you get what you can and that is that.
>
> I prefer Old Bay for crab but haven't used it since we stopped cooking
> live crab (or any shellfish). Can't stand it as a seasoning on
> pork/chicken.

It's got too much celery-seed flavor for me. I'll sometimes
put pickling spice in the water for boiling shrimp.

My husband doesn't care for that, but he's going out of town
later this month. Perhaps I'll do a mess of shrimp for myself.

Cindy Hamilton

Gary wrote:
>
>I've had Old Bay in my cabinet for over 40 years now.

Must be awfully stale... does it still repel the roaches?

On 1/17/2017 10:45 AM, Brooklyn1 wrote:
> Gary wrote:
>>
>> I've had Old Bay in my cabinet for over 40 years now.
>
> Must be awfully stale... does it still repel the roaches?
>

Ever see a crab with roaches?

Nuff said...