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RE: collards - 8/28/2006 9:41:14 AM   
losttreasure


Posts: 875
Joined: 12/17/2005
Status: offline
quote:

ORIGINAL: FirmhandKY

The collard greens of consideration!  I know it well!

7/31/2006 11:34:51 PM



FHky



*laughs*  You've spoiled me... I can't imagine it any other way now.

"In a sacred, official, traditional, ancient ritual ceremony, styled after those performed throughout the ages by our primeval forebearers in the secret lifestyle, Sir Lord Grand Master Dom Flash in the Pants (aka FirmhandKY) has presented me with his "collard of consideration", complete with extreme, ne plus ultra protection to guard against my being commandeered or otherwise appropriated away from his august, exalted, illustrious, and sublime presence. "

(in reply to FirmhandKY)
Profile   Post #: 21
RE: collards - 8/28/2006 9:55:09 AM   
LaTigresse


Posts: 26123
Joined: 1/15/2006
Status: offline
quote:

ORIGINAL: Aubre

I like collards with ham hocks and plenty of butter - what about you?


I just cannot do green slimey food. I like my greens fresh and crisp in a salad. If they get cooked they just look like something that belongs in my compost pile........icky


_____________________________

My twisted, self deprecating, sense of humour, finds alot to laugh about, in your lack of one!

Just because you are well educated, articulate, and can use big, fancy words, properly........does not mean you are right!

(in reply to Aubre)
Profile   Post #: 22
RE: collards - 8/28/2006 10:19:37 AM   
Emperor1956


Posts: 2370
Joined: 11/7/2005
Status: offline
quote:


quote:

ORIGINAL: bandit25

Can you even buy liquid smoke anymore?



Absolutely you can.


Not only can you buy it, but it is enjoying a revival.  There are about 5 competing liquid smoke makers.  The thing that gets me about this stuff is its "all natural", in that it is smoke from smouldering wood (usually hickory and ash) which is condensed down into concentrate and then diluted with vinegar, water, and other flavors.  So basically you are taking all the tars and nitrites and heterocyclic amines (HCAs, the supposed cancer-causeing nasties that develop when you grill meat) that develop in wood smoke, and eating them!  YUM.

A great article on liquid smoke is at the website of the Kansas City Barbeque Society (and who would know better?):  http://www.kcbs.us/features/remus_powers/july_2006.php

_____________________________

"When you wake up, Pooh," said Piglet, "what's the first thing you say?"
"What's for breakfast? What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?"
Pooh nodded thoughtfully.
"It's the same thing," he said.

(in reply to Level)
Profile   Post #: 23
RE: collards - 8/28/2006 11:46:22 AM   
pahunkboy


Posts: 33061
Joined: 2/26/2006
From: Central Pennsylvania
Status: offline 		okkkkkkkk.  i was just at the farmstand. hug a farmer today. i grew up in a big city- lived in a rural area for years before i stopped at a farm stand. man was i missing out!

i prefer to do biz with the little guy- not a chain.  so haircuts car repairs, and produce yay-

anyhow- im a regular- he knows me. on nectarines he said- "oh that one has a spot on it- let me get you another one" then he threw 2 more into my batch.

how cool is that?

then i split my order with my gram..... over 80 yrs old,. it made her day.

(in reply to Emperor1956)
Profile   Post #: 24
RE: collards - 8/28/2006 11:51:24 AM   
Level


Posts: 25145
Joined: 3/3/2006
Status: offline
quote:

ORIGINAL: Emperor1956

quote:



quote:

ORIGINAL: bandit25

Can you even buy liquid smoke anymore?




Absolutely you can.


Not only can you buy it, but it is enjoying a revival.  There are about 5 competing liquid smoke makers.  The thing that gets me about this stuff is its "all natural", in that it is smoke from smouldering wood (usually hickory and ash) which is condensed down into concentrate and then diluted with vinegar, water, and other flavors.  So basically you are taking all the tars and nitrites and heterocyclic amines (HCAs, the supposed cancer-causeing nasties that develop when you grill meat) that develop in wood smoke, and eating them!  YUM.

A great article on liquid smoke is at the website of the Kansas City Barbeque Society (and who would know better?):  http://www.kcbs.us/features/remus_powers/july_2006.php


Cool link, E, thanks. And I agree about the tars and what not lol. Ehh.... I love woodsmoke.

_____________________________

Fake the heat and scratch the itch
Skinned up knees and salty lips
Let go it's harder holding on
One more trip and I'll be gone

~~ Stone Temple Pilots

(in reply to Emperor1956)
Profile   Post #: 25
RE: collards - 8/28/2006 11:53:16 AM   
Level


Posts: 25145
Joined: 3/3/2006
Status: offline
quote:

ORIGINAL: pahunkboy

okkkkkkkk.  i was just at the farmstand. hug a farmer today. i grew up in a big city- lived in a rural area for years before i stopped at a farm stand. man was i missing out!

i prefer to do biz with the little guy- not a chain.  so haircuts car repairs, and produce yay-

anyhow- im a regular- he knows me. on nectarines he said- "oh that one has a spot on it- let me get you another one" then he threw 2 more into my batch.

how cool is that?

then i split my order with my gram..... over 80 yrs old,. it made her day.


Good for you, pahunk. We have a couple of little markets around here, delicious honeydew melons and cantalopes, speckled limas, watermelon.

_____________________________

Fake the heat and scratch the itch
Skinned up knees and salty lips
Let go it's harder holding on
One more trip and I'll be gone

~~ Stone Temple Pilots

(in reply to pahunkboy)
Profile   Post #: 26
RE: collards - 8/28/2006 12:03:37 PM   
Bearlee


Posts: 2311
Joined: 10/25/2004
From: South Central CO
Status: offline 		 

quote:

  I do have my melanchollard moments!     



ROFLMAO...that's the funniest thing you've ever said, ND! 

(in reply to NastyDaddy)
Profile   Post #: 27
RE: collards - 8/28/2006 12:20:31 PM   
RosaB


Posts: 852
Joined: 1/10/2005
Status: offline
quote:

ORIGINAL: Aubre

I like collards with ham hocks and plenty of butter - what about you?



Love em.  I use smoke turkey, but I prefer them cooked a little drier than most so I mostly will cook them with olive oil and bullions and a variety of seasonings.

Rosa


(in reply to Aubre)
Profile   Post #: 28
RE: collards - 8/28/2006 12:30:45 PM   
Level


Posts: 25145
Joined: 3/3/2006
Status: offline
quote:

ORIGINAL: RosaB

quote:

ORIGINAL: Aubre

I like collards with ham hocks and plenty of butter - what about you?



Love em.  I use smoke turkey, but I prefer them cooked a little drier than most so I mostly will cook them with olive oil and bullions and a variety of seasonings.

Rosa




I want to be invited to have dinner with Rosa .

_____________________________

Fake the heat and scratch the itch
Skinned up knees and salty lips
Let go it's harder holding on
One more trip and I'll be gone

~~ Stone Temple Pilots

(in reply to RosaB)
Profile   Post #: 29
RE: collards - 8/28/2006 12:57:34 PM   
Emperor1956


Posts: 2370
Joined: 11/7/2005
Status: offline
quote:

I want to be invited to have dinner with Rosa .


ME TOO! Yummmmm.   I actually use smoked turkey legs in my "health concious" greens. 

But...if you have some andouille sausage...put a pound or so at the bottom of a big sauce pot.  Saute the sausage and some onions (pronounced ON youngs, if you are gettin' right) in a bit of bacon grease (or just the fat in the sausage), then add about a pound of carefully washed collards, maybe 1/2 pound of mustard and turnip greens (whatevah ya have, honey!), saffron, a touch of Loosiana hot sauce,  and cook it until it tastes just like a little bit of heaven.  mmmmmmmm.

My clever philistine of a daughter (who is also a dynamite cook) invented collard green pesto one day when her mom (a great lady, not so great a cook) came home with 2 lbs of collards by mistake (she thought they were spinach greens).  It is amazingly good -- better than a pure traditional pesto!  I think its because somewhere in our family we had Deep Southern roots....south of Paloma, that would be. 

Laissez les bon temps roullez!

E.


_____________________________

"When you wake up, Pooh," said Piglet, "what's the first thing you say?"
"What's for breakfast? What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?"
Pooh nodded thoughtfully.
"It's the same thing," he said.

(in reply to Level)
Profile   Post #: 30
RE: collards - 8/28/2006 1:01:23 PM   
NastyDaddy


Posts: 957
Joined: 9/8/2004
Status: offline 		It doesn't matter how theys is cooked... they're all good... but remember, I get first dibs on the pot liquor!



(in reply to Emperor1956)
Profile   Post #: 31
RE: collards - 8/28/2006 1:08:23 PM   
RosaB


Posts: 852
Joined: 1/10/2005
Status: offline
quote:

I want to be invited to have dinner with Rosa .



ME TOO! Yummmmm.   I actually use smoked turkey legs in my "health concious" greens. 



You're both welcome to some greens anytime.  . (In spirit anyway)

Rosa 

< Message edited by RosaB -- 8/28/2006 1:09:47 PM >

(in reply to Emperor1956)
Profile   Post #: 32
RE: collards - 8/28/2006 1:13:50 PM   
agirl


Posts: 4530
Joined: 6/14/2004
Status: offline 		..........asks ..What are bullions?.....
then gives up.......I think I could be here for a long time...........lol

agirl

(in reply to RosaB)
Profile   Post #: 33
RE: collards - 8/28/2006 1:17:54 PM   
Level


Posts: 25145
Joined: 3/3/2006
Status: offline 		agirl, I think they were talking about bouillon cubes... "a small compressed cube of dehydrated beef, chicken, or vegetable stock. "
 
And Rosa, thank you .

_____________________________

Fake the heat and scratch the itch
Skinned up knees and salty lips
Let go it's harder holding on
One more trip and I'll be gone

~~ Stone Temple Pilots

(in reply to agirl)
Profile   Post #: 34
RE: collards - 8/28/2006 1:22:47 PM   
SirKenin


Posts: 2994
Joined: 10/31/2004
From: Barrie, ON Canada
Status: offline 		My arteries just hardened...

_____________________________

Hi. I don't care. Thanks.

Wicca: Pretending to be an ancient religion since 1956

Catholic Church: Serving up guilt since 107 AD.

(in reply to FirmhandKY)
Profile   Post #: 35
RE: collards - 8/28/2006 1:42:59 PM   
RosaB


Posts: 852
Joined: 1/10/2005
Status: offline
quote:

ORIGINAL: agirl

..........asks ..What are bullions?.....
then gives up.......I think I could be here for a long time...........lol

agirl
quote:




Level's answer is pretty much on the money, and if I tell you more, i'd have to kill ya.  Kidding, yes it is a form of dry meat stock.  sort of what you would buy as a broth beef, chicken, pork or some other stock, but dehydrated and removed of most of the calories of fats and such, some other additives are in it.  Tthere are a mulititude of varieties and you have try till you find one that suits your taste buds, but I've used the Goya brand (preferably the powdered verision) for many moons (years)  They also carry a vegitable version.  Its not something I use all the time, but with collards, it adds a wonderful flavor. 





agirl, I think they were talking about bouillon cubes... "a small compressed cube of dehydrated beef, chicken, or vegetable stock. "
 
And Rosa, thank you .



You are most welcomed...................Rosa

< Message edited by RosaB -- 8/28/2006 1:53:43 PM >

(in reply to agirl)
Profile   Post #: 36
RE: collards - 8/28/2006 1:46:38 PM   
DiurnalVampire


Posts: 8125
Joined: 1/19/2006
From: Nashville, TN
Status: offline 		I have to stop reading the food posts while I am on my diet. 
Must stick to diet
Must stick to diet...

DV

_____________________________

I will be your Dominate if you will be my submit - Fox

Snarko Ergo Sum
If you cannot change your mind, how are you so sure you still have one? -proverb

*Owner of Fox - collared 10/13/07*
VampiresLair

(in reply to RosaB)
Profile   Post #: 37
RE: collards - 8/28/2006 2:22:04 PM   
Level


Posts: 25145
Joined: 3/3/2006
Status: offline
quote:

ORIGINAL: DiurnalVampire

I have to stop reading the food posts while I am on my diet. 
Must stick to diet
Must stick to diet...

DV


Now gumbo.... that stuff is goooood......
 
Ah, diets. I'm commencing on one tommorow. Yay. *laughs*

_____________________________

Fake the heat and scratch the itch
Skinned up knees and salty lips
Let go it's harder holding on
One more trip and I'll be gone

~~ Stone Temple Pilots

(in reply to DiurnalVampire)
Profile   Post #: 38
RE: collards - 8/28/2006 3:29:03 PM   
LeMis


Posts: 9255
Joined: 9/24/2005
From: Florida
Status: offline 		I like fresh collards (right after the first cold snap) seasoned w/ pork chops and some seasonings....  yummmmmmm yummmmmmmmmmmm

(I do think this is an aquired taste though, never used to like it before 15 yrs ago)

(in reply to FirmhandKY)
Profile   Post #: 39
RE: collards - 8/28/2006 3:34:54 PM   
Bearlee


Posts: 2311
Joined: 10/25/2004
From: South Central CO
Status: offline 		 
  I'm not at all sure about what ya'all think bouillon cubes are; have you ever read what they're made of?  They're more chemicals than 'stock', actually.  And TONS of salt!!!    <shudders>
 
Wayyyyyyyyy better to make you're own...and easy, too!  Really...
 
beverly

(in reply to LeMis)
Profile   Post #: 40
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