City girl needs to know how to make beans.....

[saddina]

I figured out the ham bone part, now there's just like 20 other things I don't know how to make on his list...
saw gravy?
hash browns?
grits? I think that's polenta?
Fried chicken that's fried?
greens? Here this stuff is a salad and served raw.

 

[saddina]

I've done pot roast in the crockpot, and that seems to heat up the house less than the oven for hours.

 

[Judy]

Other than split peas and lentils, they all cook about the same: pinto, navy, great northern, large dried limas, black, blackeye peas, various "red beans" -- all those dried peas in bags stocked together. Actually, my favorite may be a mix of them. And no, they won't taste like baked beans do, at least not the usual canned kind, because baked beans have sugars added, usually molasses as well, and other seasonings.

Yes, sweet tea is iced tea with sugar. Trick is to get the sugar to dissolve in the hot water. You can even make it by dumping teabags, sugar and water in a jar and setting it in the sun all day; no stove needed.

 

[saddina]

Quote:
Ok we've done that in gallon jars and called it sun tea when we were kids! The lemon added when making tea, or on the side?

 

[Judy]

Yes, I learned it as sun tea, too. Lemon on the side; you don't want it to ferment!

 

[shelleyd2008]

Quote:
Not sure about saw gravy, I think that would be homestyle or country gravy?? White gravy with sausage or hamburger in it.

Hash browns can be tricky. Either he wants the basically shredded fried potatoes, fried potatoes that are cut into 'chunks', or fried potatoes that are cut into slices. Either way, they are fried potatoes, these you would do on the stove too

I do believe that grits and polenta are the same thing, maybe it's risotto?? One or the other.

Greens could be spinach, collards, mustard, can be either fried or boiled.

 

[saddina]

Quote:
Not sure about saw gravy, I think that would be homestyle or country gravy?? White gravy with sausage or hamburger in it.
I think it's the gravy that Denny's puts on chicken fried steak?

Hash browns can be tricky. Either he wants the basically shredded fried potatoes, fried potatoes that are cut into 'chunks', or fried potatoes that are cut into slices. Either way, they are fried potatoes, these you would do on the stove too

He wants the kind that are shreadded, they fall apart when I flip them. Chunks are "potatoes o'brian" and slices are "fried potatoes"

I do believe that grits and polenta are the same thing, maybe it's risotto?? One or the other. Risotto is rice.

Greens could be spinach, collards, mustard, can be either fried or boiled.

fried spinach? When I was very little my mother would boil spinach bricks into mushy seaweed and drown it in vinegar... is that it?

 

[wildorchid053]

yep greens can be spinach, tunip leaves, beet, mustard, all sorts of greens.. we steam ours and make a mixture of cider vinegar, sugar, water, diced onion.. salt and pepper and put on them.., hash brown are usually shredded raw potatoes . fried in a little oil and butter.. till crispy then flipped and crisped on the other side.. fried chicken is chicken parts, floured, dipped into butter milk, and flour again and fried in a couple of inches of oil or deep fried.. any spices you like can be used. but basic is just salt and pepper. grits is just polenta only they serve it with butter or gravy. saw gravy is made from sausage, bacon, ham,, any breakfast meat. and made with milk instead of broth

 

[insiderart]

From a southern perspective (and I'm assuming that's what your DH is going for here) grits are not the same as polenta (polenta is finer). So if he wants grits make sure to purchase grits. Trick to keeping them from being lumpy is to get your liquid going at a rolling boil, then while stirring with your dominant hand pour the grits in a thin stream into the boiling liquid. Don't pour them all in at once, that's what will give you lumps. Stir like a mad woman, kind of stream the grits into the stirring boiling water. Then after you have them all stirred in you can reduce the heat.

Now you can do cheese grits or just butter grits. You'll have to ask his personal preference.

 

[insiderart]

Oh and here "greens" are either turnip greens or mustard greens. Spinach is delineated as "spinach", not usually called "greens" here. Usually cooked in boiling water with some ham/hambone (the greens I mean).

Trick to greens is to wash the dickens out of them so they're not "gritty".

*edited because I think my brain is pickled from all the pickling I'm doing right now*