The Old Folks Home

[bamadude]

actually the term is Could....  eye sockets dont have direct access portals to the brain....  said in a creepy voice....

deb

There is a crunch involved. I have seen it several times

 

[perchie.girl]

Quote:
if it involve sculls.... thats when i get

... I could eat brains and or eyes but not if I had to crunch on a scull to do it...

deb

 

[Wisher1000]

SCG - Don't let your greens get too big before you pick them. The larger the leaves, the more bitter they are cooked. Most of us, here in the South (capitalized on purpose,) have our own preferences on how long to let them grow and how to cook them. I like to get the leaves when they are about 8 - 10 inches long from stem to tip. Some will only eat them when they are young and tender and some like them when they are older. Try them at each stage and decide your taste.

The most important step is cleaning them. You have to wash them several times to make sure you get all the sand, dirt, bugs, and such off the leaves before you cook them. I once found a leaf roller in my bowl of greens. I didn't tell my mom, who had washed them, because she would have thrown them all out and they were too good! As you are washing them, cool water rinses only, remove the larger part of the stem where it attaches to the stalk and any brown spots that you may come across. If you have a ton to do, I have seen my mom wash them in a sanitized washing machine on the delicate/gentle cycle.

Once they are clean, cut them into strips about a half inch wide and as long as you like. Again, some like them in long strips, and some like them in half inch squares. It doesn't really matter to me. I add bacon, bacon grease, or fatback, whatever I have on hand, and I like to cook them in chicken broth, but water will also work. Put the greens in a heavy pot. Just cover with liquid and add your seasonings. Onion, fatback, apple cider vinegar, a little sugar. I can't tell you how much of each, I don't cook with recipes too often. All I can tell you is that the onion and fatback are to taste but 1/2 diced yellow onion and a small package of fatback (or a half package of bacon strips, or three large dollops of bacon grease) is minimum for a dutch oven filled with fresh greens (that will cook down to half.) The vinegar is only a splash, maybe a teaspoon or two, and use a little less sugar than vinegar. Adding sugar is also a taste. I can do without it, but most people like at least a little.

Cook covered on medium low heat for a couple of hours. I will stir and add water if they look like they need it. If you have turmips, peel them and cut them into 1/2 to 1 inch cubes and add to the pot about 30 minutes before you want to serve them. If you cook them longer, the texture gets real soft and mushy but they still taste good. I like them just softened through and no crunch. I am not a huge fan of turnips and will often cook them separately for those that want them. If it is just for me, I don't even bother with the turnips.

There is only one way (to me) to serve turnip greens/collards. That is hot, in a separate bowl, with cornbread, and pepper sauce. If there is no cornbread or pepper sauce, I don't want the greens!

Greens freeze very well, just clean them and cut them and put them in ziplock bags.

 

[drumstick diva]

OR if that sounds like too much trouble to make a meal - just pull an ice cream carton out of the freezer, open, pop a spoon in it, and you're ready to dine. Mighty fine eating.

 

[ozexpat]

On this day in 1946, the United States recognized the independence of the Philippines. This was the culmination of a process that began in 1916, when the Jones Law pledged the eventual recognition of Philippine independence, and that continued with the Tydings-McDuffie Act of 1934, which provided for a ten-year transitional period to prepare for independence.

The independence of the Philippines was marked by Manuel Roxas retaking his oath as President of the Philippines, eliminating the pledge of allegiance to the United States On this day, the Republic of the Philippines—independent, and recognized by the family of nations—was founded

 

[ozexpat]

Happy Independence Day to my 'Merkan buddies

 

[Cynthia12]

https://video.fsnc1-1.fna.fbcdn.net...=11e1274ad44b0bdc41749d1b59e61434&oe=5597AB6D

 

[1FlewOver]

SCG - Don't let your greens get too big before you pick them.  The larger the leaves, the more bitter they are cooked.  Most of us, here in the South (capitalized on purpose,) have our own preferences on how long to let them grow and how to cook them.  I like to get the leaves when they are about 8 - 10 inches long from stem to tip.  Some will only eat them when they are young and tender and some like them when they are older.  Try them at each stage and decide your taste.

The most important step is cleaning them.  You have to wash them several times to make sure you get all the sand, dirt, bugs, and such off the leaves before you cook them.  I once found a leaf roller in my bowl of greens.  I didn't tell my mom, who had washed them, because she would have thrown them all out and they were too good!  As you are washing them, cool water rinses only, remove the larger part of the stem where it attaches to the stalk and any brown spots that you may come across.  If you have a ton to do, I have seen my mom wash them in a sanitized washing machine on the delicate/gentle cycle.

Once they are clean, cut them into strips about a half inch wide and as long as you like.  Again, some like them in long strips, and some like them in half inch squares.  It doesn't really matter to me.  I add bacon, bacon grease, or fatback, whatever I have on hand, and I like to cook them in chicken broth, but water will also work.  Put the greens in a heavy pot.  Just cover with liquid and add your seasonings.  Onion, fatback, apple cider vinegar, a little sugar.  I can't tell you how much of each, I don't cook with recipes too often.  All I can tell you is that the onion and fatback are to taste but 1/2 diced yellow onion and a small package of fatback (or a half package of bacon strips, or three large dollops of bacon grease) is minimum for a dutch oven filled with fresh greens (that will cook down to half.)  The vinegar is only a splash, maybe a teaspoon or two, and use a little less sugar than vinegar.  Adding sugar is also a taste.  I can do without it, but most people like at least a little. 

Cook covered on medium low heat for a couple of hours.  I will stir and add water if they look like they need it.  If you have turmips, peel them and cut them into 1/2 to 1 inch cubes and add to the pot about 30 minutes before you want to serve them.  If you cook them longer, the texture gets real soft and mushy but they still taste good.  I like them just softened through and no crunch.  I am not a huge fan of turnips and will often cook them separately for those that want them.  If it is just for me, I don't even bother with the turnips.

There is only one way (to me) to serve turnip greens/collards.  That is hot, in a separate bowl, with cornbread, and pepper sauce.  If there is no cornbread or pepper sauce, I don't want the greens!

Greens freeze very well, just clean them and cut them and put them in ziplock bags.

This was perfect....except for one thing. Your first step should be a salt water bath....It kills any caterpillars and they will release their grip on the leaves...I prefer balsamic vinegar.....

 

[ChickenCanoe]

What - no testicle festival? Used to drive past the best billboard going to visit my sister in Montana -- "Testicle Festival - Come have a ball!"

Love me some rocky mountain oysters.

...
. I once found a leaf roller in my bowl of greens. I didn't tell my mom, who had washed them, because she would have thrown them all out and they were too good! ...
...
There is only one way (to me) to serve turnip greens/collards. That is hot, in a separate bowl, with cornbread, and pepper sauce. If there is no cornbread or pepper sauce, I don't want the greens!

..

So that's why there is protein in greens

Nothin' like hot. My wife makes hot pepper cornbread. Kills 2 birds with one stone.

On this day in 1946, the United States recognized the independence of the Philippines. This was the culmination of a process that began in 1916, when the Jones Law pledged the eventual recognition of Philippine independence, and that continued with the Tydings-McDuffie Act of 1934, which provided for a ten-year transitional period to prepare for independence.

The independence of the Philippines was marked by Manuel Roxas retaking his oath as President of the Philippines, eliminating the pledge of allegiance to the United States On this day, the Republic of the Philippines—independent, and recognized by the family of nations—was founded

Did they make it the same day as our independence day by design?

I used to follow Philippine politics. Especially the run for presidency of Corazon Aquino following the assassination of Benigno. That after the soap opera of the Marcos presidency.

This was perfect....except for one thing. Your first step should be a salt water bath....It kills any caterpillars and they will release their grip on the leaves...I prefer balsamic vinegar.....

Good advice

 

[dsqard]

Happy 4th of July everyone!

DH and I did the hike to lower Calf Creek falls yesterday then I did the hike to the upper falls in the afternoon. DH was done hiking at that point. Today I have hired an outfit to take me to the trailhead for Neon Canyon (SCG I just had to do it). I hired them because our passenger car would never make it there as you have to have 4WD to get there. I would have rented a Jeep but it was less expensive to just have them drive me out there and then pick me up later.