Subj : Re: Grocery Getters
To   : Sean Dennis
From : Dave Drum
Date : Thu Jan 30 2025 06:23:36

-=> Sean Dennis wrote to Dave Drum <=-

 DD> I mostly do "instant" oatmeal. And I have been known to eat it for
 DD> breakfast or lunch. And sometimes for supper. I've got a small pitcher
 DD> that holds the perfect amoun t of water for me. I do 5 of the little
 DD> bags of oatm eal, a heaping TB of butter and a good amount of powdered
 DD> creamer. Nuke the little pitcher for 2 minutes, Pour, stir, eat.

 SD> I like savory grits for breakfast.  I cheat and use the Quaker 5-minute
 SD> grits.  I like them with bacon and eggs in the morning.

I'm not a fan of any sort of hominy except when done up a "Corn Nuts".

With regular hominy it's a texture thing, like with kidney beans. They 
give a subliminal "squeak" when I chomp down on the. And grits unless
tarted up past reasonability are so bland as to remine me of wallboard
spacke.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ho-made Corn Nuts
 Categories: Grains, Snacks, Chilies
      Yield: 8 Ounces
 
      1 c  Dried white corn kernels
           Salt
           Dried paprika; ground
           Cayenne pepper; ground
           Ground black pepper (opt)
           Vegetable oil
 
  Equipment: Medium saucepan, Cooking thermometer
  
  Contrary to their name, corn nuts are not nuts at all.
  They are a popular American snack food made by deep
  frying corn kernels until they reach a hard, brittle
  consistency, and then seasoning them with various
  spices. Corn nuts can be served as a snack or used in
  various recipes.
  
  Fill a medium-size saucepan with vegetable oil, until
  it's around 1" deep. Turn the heat to high, and bring
  the oil to 300ºF/150º, using a cooking thermometer to
  check the temperature.
  
  Reduce the heat to medium, and add the corn kernels to
  the hot oil. Fry for 2 to 3 minutes, or until the
  kernels are golden brown. If your pan isn't large enough
  for all the kernels, fry them in batches, 2 to 3 minutes
  each.
  
  Line a medium-size bowl with paper towels, and transfer
  the fried corn nuts to the bowl. Allow them to sit for
  2 to 3 minutes, or until most of the oil has drained
  off.
  
  Discard the paper towels, and sprinkle the corn nuts
  with salt, dried paprika and cayenne pepper to taste.
  Omit the cayenne and replace with ground black pepper,
  if you prefer less spicy corn nuts.
  
  Serve the seasoned corn nuts immediately for optimal
  taste, or store in an airtight container. They will
  keep up to 1 week, if covered and stored.
  
  Do not refrigerate if you don't want cold corn nuts,
  as there is no good way to reheat.
  
  This recipe yields approximately 8 oz. of corn nuts.
  
  From: http://www.nancyskitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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