Foodgasms

[thør]

The shit I get here isn't even worthy of the name. These hocks are so meaty they look like minature (about hand-grenade size) country hams.

now, i have a hankerin for some beans.....

You do roast the hocks prior to use? Adds a bit more, I think.

 

[Delicacy]

now, i have a hankerin for some beans.....

You do roast the hocks prior to use? Adds a bit more, I think.

I am the master of beans & ham-hocks.
Beans & ham, fried taters and homemade corn bread. *tummygrowl*

For extra flavor, I add a few dashes of liquid smoke.

 

[rosco rathbone]

now, i have a hankerin for some beans.....

You do roast the hocks prior to use? Adds a bit more, I think.

I've never seen a recipe saying to roast them. These are already heavily cured and smoked. I might try it with some of the lame meatpacking plant hocks I have in my freezer.

 

[Saint Peter]

Granny???

 

[rosco rathbone]

I am the master of beans & ham-hocks.
Beans & ham, fried taters and homemade corn bread. *tummygrowl*

For extra flavor, I add a few dashes of liquid smoke.

'

And you have the audacity to come in here saying that and post no recipes???

 

[thør]

I've never seen a recipe saying to roast them. These are already heavily cured and smoked. I might try it with some of the lame meatpacking plant hocks I have in my freezer.

Throw one into the pot you're going to cook your dish in and slide it into the oven at 350°F for 45 minutes to an hour. Keep all the juice, etc. Then, do your normal recipie. You will like it.

 

[thør]

I am the master of beans & ham-hocks.
Beans & ham, fried taters and homemade corn bread. *tummygrowl*

For extra flavor, I add a few dashes of liquid smoke.

I can be there by 6p.......

 

[Collette]

I am the master of beans & ham-hocks.
Beans & ham, fried taters and homemade corn bread. *tummygrowl*

For extra flavor, I add a few dashes of liquid smoke.

Hello, you! I was just catching up on the baby news in your thread. So glad everyone's healthy, even though he's being stubborn and making you wait.


I love bean soup slow-cooked with ham-hock. Now I'm going to have to make it soon...with cornbread, of course.

 

[Aestuo]

mmmmmm firecracker shrimp..... *foodgasms*

 

[Delicacy]

I can be there by 6p.......

Yes, you sure can be here!

I like getting those Costco hams, in the red cellaphane. After a meal or two, there's plenty of meat left for ham & beans. I usually use pinto beans, sometimes I add kidney beans for a little color. I sort and soak the beans overnight with a little baking soda. The next day, I rinse them and put them (and the ham) in a large soup pot and add water and a box of organic vegetable stock. I add 3 bay leaves, liquid smoke, quartered onions, garlic cloves, a little rosemary and salt & pepper. I let them simmer for 5-6 hours, adding more water when necessary. By dinner time, they're perfect.

 

[Saint Peter]

Is there really that much more flavor in the hock VS the ham?

By the time the corn bread and fixins are all sitting on the table, could anyone really tell a difference?

 

[thør]

Yes, you sure can be here!
By dinner time, they're perfect.

I just had lunch but am starting to get hungry, again.

 

[Collette]

Is there really that much more flavor in the hock VS the ham?

By the time the corn bread and fixins are all sitting on the table, could anyone really tell a difference?

Shhhhhh. Keep it up and Tort will give you the "rich flavor is in the gelatin you get from the bone and gristle" lecture.

 

[Delicacy]

Is there really that much more flavor in the hock VS the ham?

By the time the corn bread and fixins are all sitting on the table, could anyone really tell a difference?

I've never bought a ham hock, I just always cut the meat off the ham bone and throw it all in the pot.

 

[thør]

Is there really that much more flavor in the hock VS the ham?

By the time the corn bread and fixins are all sitting on the table, could anyone really tell a difference?

the simple answer...........yes......

 

[thør]

Shhhhhh. Keep it up and Tort will give you the "rich flavor is in the gelatin you get from the bone and gristle" lecture.

The flavor is closest to the bone!

 

[thør]

I've never bought a ham hock, I just always cut the meat off the ham bone and throw it all in the pot.

Next time you are up this way, drop into Mr. Prime Beef at 76th and Old Seward Highway and get a nice smoked ham hock or two.

 

[Saint Peter]

ok ok ok

sheesh

 

[English Lady]

What do you ice your cake with? Do you use fondant? I just missed an opportunity to buy a Morrisons classic iced Christmas cake. I'd been looking forward to trying one such cake!

I,err cheat. I buy a packet of ready to roll royal icing from Lidl and use that over my shop bought marzipan (also Lidls) taste fantastic every time.

Actually I iced one up today, cut it into slices and the slices are now in airtight tubs inside envelopes ready to invade the world!

 

[thør]

ok ok ok

sheesh

You notice, I've kept my mouth shut about where liquid smoke comes from......

 

[Saint Peter]

You notice, I've kept my mouth shut about where liquid smoke comes from......

Where does it come from?

 

[tortoise]

Shhhhhh. Keep it up and Tort will give you the "rich flavor is in the gelatin you get from the bone and gristle" lecture.

It's all about the bone, baby.

 

[Delicacy]

Corny Corn Bread

1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 scant teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can (approx. 15 ounces) cream-style corn
3 eggs
6 tablespoons butter, melted

(The creamed corn and sour cream makes this super moist. Add chopped jalapeno pepper for more zing.)

Combine dry ingredients in a large mixing bowl. Whisk together the remaining ingredients. Combine mixtures, stirring until all ingredients are moistened. Spread in a greased and floured 9-inch baking pan. Bake at 375° for 35 to 40 minutes.

 

[Delicacy]

Where does it come from?

Oops!

 

[Delicacy]

Where does it come from?

Don't say if it's from somewhere gross, thør. Please.