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Skinner has asked for a little more peas and hominy in GD, so this is my contribution:
hominy
One of the first food gifts the American Indians gave to the colonists, hominy is dried white or yellow corn kernels from which the hull and germ have been removed. This process is done either mechanically or chemically by soaking the corn in slaked lime or lye. Hominy is sold canned, ready-to-eat or dried (which must be reconstituted before using). It's commonly served as a side dish or as part of a casserole. When dried hominy is broken or very coarsely ground it's called samp. When ground, it's called hominy grits — or simply grits — and usually comes in three grinds — fine, medium and coarse. Hominy grits are generally simmered with water or milk until very thick. The mixture can be served in this mushlike form or chilled, cut into squares and fried. In the South, grits are served as a side dish for breakfast or dinner.
Black-Eyed Peas and Hog Jowl
Huntsville Heritage Cookbook
2 pounds dried black-eyed peas
1/2 pound hog jowl or ham hock
3 pints water
1 large onion
1 small red pepper pod
1/4 teaspoon sugar
salt, to taste
Wash peas several times, then soak in cold water. Place hog jowl in large boiler with water, bring to boil and cook 1 1/2 hours. Drain peas and add to hog jowl. Add whole onion, pepper pod, sugar and salt. Add more water if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender. Good served over white rice and topped with homemade catsup. This is called Hoppin; John. Serves 8 to 10.
All I am saying is, give peas a chance.
;-)
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