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Pasole? Pazole? Not Pasole? I dunno...

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  • #16
    And there you go...Another right way to spell pasole If we cant agree on a spelling it's no wonder we cant agree on a recipe

    I agree on the pork butt thing but I was just looking for a way to use up my smoked ham bone...

    And that cheese you speak of is non existent where I live...Just a myth as far as I can tell...
    Craig
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    • #17
      Originally posted by SMOKE FREAK View Post
      ...Just a myth as far as I can tell...
      Becky
      *****

      https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

      Weber 22.5" One Touch Gold Kettle - Black
      Weber 22.5" One Touch Gold Kettle - Copper
      1993 Weber 22.5" Master Touch Kettle - Red
      Weber 18.5" One Touch Silver Kettle - Budweiser
      Weber Smokey Joe
      Multiple Dutch Ovens and other Cast Iron
      Pink Thermapen
      Purple Thermapen

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      • #18
        Originally posted by curious aardvark View Post
        Learn something new every day.
        So the big white bits are the hominy.
        No clue what they taste like or the texture.
        This is a local television show (Tim Farmer's Country Kitchen) that is all about Kentucky, growing your own food, etc...this segment on making hominy was from last year. It is pretty neat.

        <iframe width="560" height="315" src="https://www.youtube.com/embed/Ymg-00sj94Y" frameborder="0" allowfullscreen></iframe>
        Becky
        *****

        https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

        Weber 22.5" One Touch Gold Kettle - Black
        Weber 22.5" One Touch Gold Kettle - Copper
        1993 Weber 22.5" Master Touch Kettle - Red
        Weber 18.5" One Touch Silver Kettle - Budweiser
        Weber Smokey Joe
        Multiple Dutch Ovens and other Cast Iron
        Pink Thermapen
        Purple Thermapen

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        • #19
          Well heck yeah...I would love to try hominy fresh made like that...That's cool to see folks still doing it the old way...

          I just bought cans from the store
          Craig
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          • #20
            Do you get a volume discount?

            Originally posted by SMOKE FREAK View Post
            Well heck yeah...I would love to try hominy fresh made like that...That's cool to see folks still doing it the old way...

            I just bought cans from the store
            Anyone here surprised???
            .

            Not to mention the occasional campfire

            My --->
            Paul

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            • #21
              Originally posted by SMOKE FREAK View Post
              Well heck yeah...I would love to try hominy fresh made like that...That's cool to see folks still doing it the old way...

              I just bought cans from the store
              Wtf? I thought that everybody made their own Hominy, fresh daily, every day 365 Canned Hominy? I DON'T THINKS SO!
              Last edited by Fishawn; 01-06-2017, 10:17 PM.
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              • #22
                Never had Hominy
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                • #23
                  Originally posted by SMOKE FREAK View Post
                  And there you go...Another right way to spell pasole If we cant agree on a spelling it's no wonder we cant agree on a recipe
                  My guess is every region has a variation to the recipe. Try looking up how to make carnitas, that will make your head spin till you realize every region has their own spin then it all makes sense
                  Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

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                  • #24
                    This is brilliant ICE...Just might be the way I make my millions...Or at least thousands
                    Every FREAKing thing you can think of is in the canned food section of any store...From boiled peanuts to boiled potatoes...But no pasole...

                    Of course we may need to work on the labeling a bit...
                    Craig
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                    • #25
                      Ask &amp; ye shall receive...

                      Originally posted by SMOKE FREAK View Post
                      This is brilliant ICE...Just might be the way I make my millions...Or at least thousands
                      Every FREAKing thing you can think of is in the canned food section of any store...From boiled peanuts to boiled potatoes...But no pasole...

                      Of course we may need to work on the labeling a bit...
                      How's this work for ya???
                      Attached Files
                      .

                      Not to mention the occasional campfire

                      My --->
                      Paul

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                      • #26
                        Originally posted by THE ICEMAN View Post
                        How's this work for ya???

                        Yer a genius bro!


                        Drinks well with others



                        ~ P4 ~

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                        • #27
                          Yer getting close...May still need some tweaking but it's close...

                          I guarantee that if this thing ever gets off the ground that your name will appear in very small print on the back of every label
                          And by the back of the label I mean the part that faces the can
                          Craig
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                          • #28
                            Originally posted by SMOKE FREAK View Post
                            Well heck yeah...I would love to try hominy fresh made like that...That's cool to see folks still doing it the old way...
                            Becky
                            *****

                            https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                            Weber 22.5" One Touch Gold Kettle - Black
                            Weber 22.5" One Touch Gold Kettle - Copper
                            1993 Weber 22.5" Master Touch Kettle - Red
                            Weber 18.5" One Touch Silver Kettle - Budweiser
                            Weber Smokey Joe
                            Multiple Dutch Ovens and other Cast Iron
                            Pink Thermapen
                            Purple Thermapen

                            Comment


                            • #29
                              Originally posted by DA FREAK View Post
                              Yer getting close...May still need some tweaking but it's close...
                              Picky lil buzzard, ain't ya???

                              Originally posted by CHOKE & SQUEAK
                              I guarantee that if this thing ever gets off the ground that your name will appear in very small print on the back of every label
                              And by the back of the label I mean the part that faces the can
                              WELLLLL... That's mighty magnanimous of you (considering you were getting it for free).
                              .

                              Not to mention the occasional campfire

                              My --->
                              Paul

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                              • #30
                                I don't know how this eluded me, but it looks Awesome, Craig!!----

                                I could stand a Bowl of that stuff right now, but I guess I'm pretty late!!
                                BTW: I'm glad there's no Avocado too!

                                Bear
                                Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                                Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                                Mom & 4 Cub litter---Potter County, PA:

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