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Message
Just Common Food (photos)
Posted on 7/27/13 at 5:11 pm
Posted on 7/27/13 at 5:11 pm
Abraham Lincoln said God must love the common man because he made so many of them. You certainly can't criticize the way common folk eat, which leads us to our lunch today.
Sweet potatoes, baked at 400 degrees after coating skins with a little oil, then mashed and buttered:
Purple hull peas from the freezer:
Reheated turnips from the freezer:
Pork chops:
and jalapino cornbread:
To cook the peas, add a half teaspoon of sugar and half teaspoon of salt to the peas to a boiler with oil and enough water to cover them about an inch over the peas and cook them until they are soft (fully cooked).
The turnips are leftover from some cooked back in the fall, stored away in the freezer for reheating later, they were cooked with a bit of pork for flavor and the same seasoning as the peas. We cook a lot when we cook them and freeze the leftovers. They heat up nicely in a boiler with a half cup of water to get them started.
Pork chops are easy to cook. Season them with garlic powder, black pepper a little salt and then dredge them in flour and fry slowly over medium low heat in a little oil in a cast iron skillet.
We do jalapino cornbread with cornmeal, flour and buttermilk to make a thick batter plus a tablespoon each of chopped jalapinos, yellow, red and green bell peppers and a half cup of sharp cheddar cheese.
The batter goes into an oiled preheated cast iron skillet, then into a 390 degree oven
and out of the oven when the top browns
Lunch is on the table:
Money Shots - fork views:
Sweet potatoes, baked at 400 degrees after coating skins with a little oil, then mashed and buttered:
Purple hull peas from the freezer:
Reheated turnips from the freezer:
Pork chops:
and jalapino cornbread:
To cook the peas, add a half teaspoon of sugar and half teaspoon of salt to the peas to a boiler with oil and enough water to cover them about an inch over the peas and cook them until they are soft (fully cooked).
The turnips are leftover from some cooked back in the fall, stored away in the freezer for reheating later, they were cooked with a bit of pork for flavor and the same seasoning as the peas. We cook a lot when we cook them and freeze the leftovers. They heat up nicely in a boiler with a half cup of water to get them started.
Pork chops are easy to cook. Season them with garlic powder, black pepper a little salt and then dredge them in flour and fry slowly over medium low heat in a little oil in a cast iron skillet.
We do jalapino cornbread with cornmeal, flour and buttermilk to make a thick batter plus a tablespoon each of chopped jalapinos, yellow, red and green bell peppers and a half cup of sharp cheddar cheese.
The batter goes into an oiled preheated cast iron skillet, then into a 390 degree oven
and out of the oven when the top browns
Lunch is on the table:
Money Shots - fork views:
Posted on 7/27/13 at 5:13 pm to MeridianDog
1st
ETA: shite, 2nd
ETA: shite, 2nd
This post was edited on 7/27/13 at 5:14 pm
Posted on 7/27/13 at 5:13 pm to MeridianDog
That looks great. Remind me if you do those sweet potatoes again, and I'll invest in dairy stock...
Posted on 7/27/13 at 5:14 pm to MeridianDog
A little heavy on the butter but if there is ever a good time to use too much it sure is on some hot sweet potato.
This post was edited on 7/27/13 at 5:42 pm
Posted on 7/27/13 at 5:52 pm to MeridianDog
How long do you bake your taters?
Posted on 7/27/13 at 5:54 pm to MeridianDog
love field or black eye'd peas, assume those have a similar taste, and man that corn bread looks dynamite.
Posted on 7/27/13 at 6:05 pm to MeridianDog
I want some of that cornbread.
Posted on 7/27/13 at 6:17 pm to papz
Meridian & Cajunate have killed my willpower this year with their awesome cornbread pics over and over.
Never realized how easy it is to make something that is so damn tasty.
Never realized how easy it is to make something that is so damn tasty.
Posted on 7/27/13 at 6:47 pm to MeridianDog
quote:
Reheated turnips from the freezer
Just a point of order: Those are turnip greens--not actual turnips. My family is half-Canadian, so they would throw away the greens and eat the turnips. They always wondered why people down here looked at them funny...
Meal looks great, even though I don't eat greens, sweet taters, or purple hull peas.
Posted on 7/27/13 at 7:34 pm to emboslice
quote:
How long do you bake your taters?
I'm not trying to be funny. Until they are done.
At 400 F they need checking at 40-45 minutes. I usually squeeze them a little and if they give, they are done. These were pretty big and they were fine at 45 minutes. Small ones may be done at 30 minutes.
This post was edited on 7/27/13 at 7:35 pm
Posted on 7/27/13 at 7:35 pm to MeridianDog
The good old Meat n Three. Well done MD.
Posted on 7/27/13 at 7:51 pm to MeridianDog
You've inspired me to re-season my cast iron skillet just so i can make that cornbread. Would it be possible for you to post the measurements of ingredients you used (i.e. buttermilk, flour, cornmeal)?
Posted on 7/27/13 at 8:08 pm to xavierTIGER
quote:
xavierTIGER
Here is an old cornbread post with measurements.
Cornbread
To that recipe, add 1 tablespoon of diced jalapino and a tablespoon of red green and yellow peppers or an equal amount of one of them. Soemtimes I add a couple of Tablespoons of chopped onion too. Don't know why I didn't today. fianlly add a quarter to half cup of grated cheddar. I like to use sharp.
Posted on 7/27/13 at 8:08 pm to xavierTIGER
quote:
You've inspired me to re-season my cast iron skillet j
Don't do it. Once you start you won't stop until you explode.
Posted on 7/27/13 at 8:16 pm to MeridianDog
I read your posts and pictures and feel like I'm sitting down at my Granny's house in in Jackson.
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