Registered: Jul 2000
Location: Beyond Mason-Dixon Line
Posts: 19547

Wanna know what I just did? Yeah, I knew ya did. I just ate a big, ripe, sweet, juicy peach and, son, son, I'm here t'tellya . . . I doubt there's anything tastier on this earth (my apologies t'the fine ladies of Asylumnation).

Excuse me, please. Think I'll have another.

Amen.

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Registered: Aug 2001
Location: Hilbert Space
Posts: 36091

White peaches were quite cheap at the supermarket this week (well, 99c a pound). Yum and Praise Gore.

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Registered: Oct 2001
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Posts: 20418

White peaches you get in the store in NJ ain't a pimple on the ass of the kinda peaches JEB's talkin about. This ain't like a BBQ argument. TX produces some of the best peaches and watermelons in the world, so I reckon there's some available in JEB's neck of the woods as well.

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Registered: Jul 2000
Location: Beyond Mason-Dixon Line
Posts: 19547

quote:

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Originally posted by Mugtoe
. . . This ain't like a BBQ argument. TX produces some of the best peaches and watermelons in the world, so I reckon there's some available in JEB's neck of the woods as well.

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Registered: Aug 2001
Location: Hilbert Space
Posts: 36091

Couldn't comment on that. Only eaten NJ peach and wherever they import them to the UK from (I guess Southern Europe or Israel or South Africa, whatever). These ones certainly are great, though.

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Registered: Jul 2000
Location: Beyond Mason-Dixon Line
Posts: 19547

quote:

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Originally posted by Smug Git
Couldn't comment on that. Only eaten NJ peach and wherever they import them to the UK from (I guess Southern Europe or Israel or South Africa, whatever). These ones certainly are great, though.

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Registered: Aug 2001
Location: Hilbert Space
Posts: 36091

quote:

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Originally posted by J E B Stuart
But, are they juicy?

Amen.

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Registered: Aug 2001
Location: Hilbert Space
Posts: 36091

Incidentally I always thought that the 'Garden State' moniker was a bit silly, but being here I see that the climate is probably about ideal for planting.

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Registered: Jul 2001
Location: Norfolk, VA
Posts: 4855

Although all they seem to cultivate are smokestacks.

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Registered: Jul 2000
Location: seattle-ish
Posts: 14252

I've been buying obscene amounts of AWESOME tasting huge black grapes and gigantic bright red apples. I'm talking about apples that leave you with juice all over your hands and shirt.

August, September, and October are the best times of year for fresh produce(imo).

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Registered: Jul 2000
Location: zanzibar
Posts: 10478

My mom bought a quart of raspberries from a farmer's stand in northern michigan for $5 this weekend. She said they are much more expensive down here, but i never buy any sort of produce, so I don't know.

Then she is put it in a jug with vodka to make some sort of liqueur.

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Registered: Dec 2001
Location: Ducktown, GA
Posts: 1547

Right now, scuppernong and muscadine grapes are just getting to market. They'll be sweeter in a few weeks, but damn, they're great already. That, and the other night i ate a bunch of slices of sweet vidalia onion just dipping it in honey mustard.

I've had some good peaches lately, but despite the fact I live in the peach state, the best have been from south carolina.

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Registered: Jul 2000
Location: Beyond Mason-Dixon Line
Posts: 19547

Yeah, I hear y'all. Life's simple pleasures are the best, bar none. Had a helluva good run on wild blackberries 'n' dewberries this year. Pretty damn hard t'beat, eatin' 'em just as fast as you can pick 'em.

Y'all make muscadine wine, torque?

Amen.

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Registered: Aug 2001
Location: Hilbert Space
Posts: 36091

quote:

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Originally posted by squee
Although all they seem to cultivate are smokestacks.

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Registered: Jul 2001
Location: La Florida
Posts: 20819

We have amazing produce in NYC, picked from the tree just yesterday, in Ecuador.

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Registered: Dec 2001
Location: Ducktown, GA
Posts: 1547

We dont make muscadine wine at my house, but I do drink it on rare occasion if a friend makes it. We also buy sparkling muscadine juice whenever we run by the Pine Mountain area as there is none finer, and the whole family can enjoy it. By the way, lunch today is this big bag of boiled peanuts I have here on my desk. Now thats something I'd miss if I ever moved away from the South. Boiled peanuts can only be made by old men in the back of pickup trucks on the side of the road. I'll have to send Aydin a bag, beause I bet he misses them.

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Registered: Dec 2002
Location: Minneapolis MN
Posts: 365

Speaking of missing Southern Food, when will someone make a pre-made microwaveable hush puppie? Nobody in MN knows how to make them at all, and I'm addicted,

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Registered: Jul 2000
Location: seattle-ish
Posts: 14252

I make better spoon bread and cornbread than hush puppies. But with some onions, I can make an okay batch of hush puppies.

(made collard greens and black eyed peas for dinner last night)

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Registered: Jul 2000
Location: seattle-ish
Posts: 14252

quote:

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Originally posted by BlueOx
Speaking of missing Southern Food, when will someone make a pre-made microwaveable hush puppie? Nobody in MN knows how to make them at all, and I'm addicted,

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Last edited by karen on 08-18-2004 at 04:43 PM

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Registered: Jul 2000
Location: seattle-ish
Posts: 14252

And because I'm just THAT nice(or because I was a baker for a while, and know how good this shit is):

http://bread.allrecipes.com/az/HushPuppies.asp

quote:

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Hush Puppy Recipe



2 quarts vegetable oil for frying
3 cups cornmeal
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1/2 cup water
1 egg, beaten
1 small onion, minced

1 Heat vegetable oil to 365 degrees F (185 degrees C).
2 In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion.
3 Shape the batter into small balls, approximately 1 tablespoon each.
4 Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot.

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Registered: Jul 2000
Location: Beyond Mason-Dixon Line
Posts: 19547

quote:

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Originally posted by karen
. . . edited to add that yes, there are microwavable hush puppies available in soem grocery stores; but they're fucking disgusting. don't bother.

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Karen's right as she can be. LJS makes a so-so hushpuppy, but IMHO, hot, homemade cornbread or spoonbread is far tastier, anyway (provided it's made by someone who know how). Although I like greasy food, hushpuppies tend to soak up too much o' that deep-fried grease, unless they're in and out. Even then, if you don't time it just right, you run the risk o' mushy centers, which ain't good.

Amen.

p.s. edited to add that microwaved hushpuppies should be outlawed.

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Registered: Jul 2000
Location: seattle-ish
Posts: 14252

quote:

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Originally posted by J E B Stuart




p.s. edited to add that microwaved hushpuppies should be outlawed.

Amen.

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Registered: Dec 2002
Location: Minneapolis MN
Posts: 365

Thanks Hugely Karen, now I can eat my redneck food at home, and I have tried the LJS and they just weren't like the Hush Puppies on the street in the south where I had them. Noted: I will avoid trying microwaveable Hush Puppies as I trust JEB's thoroughly southern taste buds

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Registered: Oct 2001
Location:
Posts: 20418

For supper last night I grilled a cheap steak on my George Foreman. I also cooked up some mustard greens that I grew myself this year, which Dad canned for me, and made homemade cornbread. I brought the leftovers to the office this morning, and I'm about to heat em up for dinner if my candidate in AZ doesn't answer the phone for his interview. I also brought a quart jar of sweet curry dills that Dad pickled for me, and I've already eaten about half the jar. These things are fuckin count!

Anyway, I'll be fartin all afternoon, I'm sure, from the greens. I hope my 4pm interview can handle it.

There ain't nothin like soppin up the pot liquor from a mess of greens and fat meat with a hunk of homemade cornbread.


mmmmmmmmmmmmm *burp*

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Registered: Sep 2001
Location: ........
Posts: 17482

Bizarely I just had to look up on the intenet what exactly I just put on my plate.

Flensje gevuld met hazelnotencrème met basmati rijst en bieslooksaus

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