Loving Wives.

[JAMESBJOHNSON]

Four of my tales are at Loving Wives.

For the most part these wares are provocations to see what we got to deal with. Provocative titles attract readers, like car wrecks attract gawkers. The method to the madness.

I dont read the comments, I just check the read count and sample the average occasionally. What it looks like is the dissidents flock to new stories then depart forever. As time passes the average score drifts UP, to 3.0 or so. And 3 is about what I expect. I'm no whore for scores on anything. That is, I grow veggies and know that damned few people are gonna score my collards 5.0 tho theyre perfect. Yuh gotta be in to collards to appreciate them.

 

[NaokoSmith]

Four of my tales are at Loving Wives.

For the most part these wares are provocations to see what we got to deal with. Provocative titles attract readers, like car wrecks attract gawkers. The method to the madness.

I dont read the comments, I just check the read count and sample the average occasionally. What it looks like is the dissidents flock to new stories then depart forever. As time passes the average score drifts UP, to 3.0 or so. And 3 is about what I expect. I'm no whore for scores on anything. That is, I grow veggies and know that damned few people are gonna score my collards 5.0 tho theyre perfect. Yuh gotta be in to collards to appreciate them.

I am into collards. I like to blanch them quickly in boiling water then toss them with butter in which I cooked chopped onion.

 

[JAMESBJOHNSON]

I am into collards. I like to blanch them quickly in boiling water then toss them with butter in which I cooked chopped onion.

Your method has been recommended to me by others. I add salt pork or bacon.

 

[NaokoSmith]

Your method has been recommended to me by others. I add salt pork or bacon.

That sounds delicious. If I can find any collards in the shops here in Britain just now, I'll give it a go. One of the butchers I go to sells bacon in a flitch, cutting off the slices himself with a knife nice and thick rather than selling them pre-sliced by machine in mean skimpy slices. Do you recommend smoked or unsmoked bacon?

 

[JAMESBJOHNSON]

That sounds delicious. If I can find any collards in the shops here in Britain just now, I'll give it a go. One of the butchers I go to sells bacon in a flitch, cutting off the slices himself with a knife nice and thick rather than selling them pre-sliced by machine in mean skimpy slices. Do you recommend smoked or unsmoked bacon?

Unsmoked bacon is pretty much like salt pork (theyre located close together on the hog). Difference is, I dont fry the salt pork ahead of cooking. My preference is for salt pork over bacon. My momma usta cook collards, lima beans, white rice, pork tenderloin, and corn pone. To die for, if you like Soul Food. I tell my black friends its FOOD-FOOD.

 

[NaokoSmith]

Unsmoked bacon is pretty much like salt pork (theyre located close together on the hog). Difference is, I dont fry the salt pork ahead of cooking. My preference is for salt pork over bacon. My momma usta cook collards, lima beans, white rice, pork tenderloin, and corn pone. To die for, if you like Soul Food. I tell my black friends its FOOD-FOOD.

I'll try unsmoked.

I wish you would post the recipes.

I have a lot of sympathy with the woman who said, "I love food. If it wasn't for food, I think I'd just DIE!".

 

[JAMESBJOHNSON]

I'll try unsmoked.

I wish you would post the recipes.

I have a lot of sympathy with the woman who said, "I love food. If it wasn't for food, I think I'd just DIE!".

OK, I will.

 

[NaokoSmith]

OK, I will.

Great.

 

[Stella_Omega]

eavesdropping to say-- recipes please!

I like to panfry with bacon grease and a splash of vinegar. I guess for collards, I blanch them first, but usually, baby greens are already tender enough

I hate it when people cook greens with sugar.

 

[NaokoSmith]

eavesdropping to say-- recipes please!

I like to panfry with bacon grease and a splash of vinegar. I guess for collards, I blanch them first, but usually, baby greens are already tender enough

I hate it when people cook greens with sugar.

My God, do people do that?

 

[Stella_Omega]

My God, do people do that?

yes, it's well known.

I was at a famous soul food restaurant-- and dammit.

 

[JAMESBJOHNSON]

eavesdropping to say-- recipes please!

I like to panfry with bacon grease and a splash of vinegar. I guess for collards, I blanch them first, but usually, baby greens are already tender enough

I hate it when people cook greens with sugar.

EWWWWWWWWWW Nuthin worse than tender baby collards. Cooking collards is an art, to avoid making soggy crap out of them. I filet the collards of all large veins, the veins are whats tough.

I grow turnips and collards. I prefer turnips.

 

[SEVERUSMAX]

Meh. I prefer cabbage. Cabbage, black-eyed peas, cornbread, and salt pork or bacon. Very nice together.

You can take the hillbilly out of the mountains, but not the mountains out of the hillbilly.

 

[Stella_Omega]

My alltime faves are beet greens-- or else collards. Baby greens, you just don't cook them much, sautee is fine. You want to keep some crunch.

 

[NaokoSmith]

I love baby turnips, so beautiful with the crisp whiteness topped by a purple blush. If they're very small you can slice them finely and eat them like radish - with a bit of soy sauce is delicious.

I like to see them come into the shops and then I can cook Elizabeth David's Navarin Printanier.

 

[Stella_Omega]

I love baby turnips, so beautiful with the crisp whiteness topped by a purple blush. If they're very small you can slice them finely and eat them like radish - with a bit of soy sauce is delicious.

I like to see them come into the shops and then I can cook Elizabeth David's Navarin Printanier.

You cant say that without a link.

So here's one; http://articles.latimes.com/1993-04-08/food/fo-20291_1_lamb-stew

 

[NaokoSmith]

You cant say that without a link.

So here's one; http://articles.latimes.com/1993-04-08/food/fo-20291_1_lamb-stew

Oh thank you.

(I couldn't find the original Elizabeth David recipe, I was going to make the stew and type the recipe up in What are you having for dinner.)

 

[MichaelinChina]

How did this turn into a cooking thread?

 

[NaokoSmith]

How did this turn into a cooking thread?

None of us are loving wives, we are loving cooks.

 

[JAMESBJOHNSON]

Meh. I prefer cabbage. Cabbage, black-eyed peas, cornbread, and salt pork or bacon. Very nice together.

You can take the hillbilly out of the mountains, but not the mountains out of the hillbilly.

I grow lotsa cabbages. Make lotsa cole-slaw.

No ones mentioned okra. I grow lotsa okra. Nuthin better than batter fried okra.

 

[JAMESBJOHNSON]

How did this turn into a cooking thread?

No thread ends as it begins.

 

[NaokoSmith]

I grow lotsa cabbages. Make lotsa cole-slaw.

No ones mentioned okra. I grow lotsa okra. Nuthin better than batter fried okra.

In India and Pakistan they're called lady-fingers.

Are they good in batter? Deep fried or shallow fried? I love to eat them fried up with some tomatoes and onion, I have a recipe somewhere, I'll dig it out.

 

[NaokoSmith]

No thread ends as it begins.

Indeed.
Even the thread of chastity can be unravelled.

 

[JAMESBJOHNSON]

Indeed.
Even the thread of chastity can be unravelled.

Its like a group therapy session.

 

[NaokoSmith]

Its like a group therapy session.

Oh dear. That doesn't sound very exciting. I hope nobody's going to start talking about their recurring dream with accompanying Jungian analysis.