So is the terminology a matter of semantics?
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The terms are arbitrary. “Board” is potentially confusing here since the Discourse navigation tools say “category.”
I’m so curious where else you use that brain of yours. It must be good. Thank you.
You’re like the Yoda of Food Talk Central. That’s just what I would have said, if I could say it like that.
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Does not compute…
Not even close. I’m just the most verbose.
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Got it. I’m still using terms from the past. Old habits…
All of this is way too much fun for me. I grew up in a hominy-loving family in the Midwest – that was hominy as in canned, middle-American yellow or white, heated up in a pan with a little salt, pepper and butter, as a side dish to go with the fish Dad had caught and Mom fried; Yum yum. Try to find that now and DAMN, it’s all some kinda Mexican stuff! Which is good too, just a lot more serious and chewy.
But life goes on, and the Mexican stuff has gone from “What’s THIS?” to pretty good. The favorite bean now is Mayacoba, formerly Peruano until the late lamented Sam set us straight on that bit of corporate skullduggery, but any old bean in a storm, as they say. Harold McGee is right, no damn soaking necessary, just get the wasted ones and the rocks outta there and start cooking. All this in anticipation of the nascent beans & cornbread season about to unfold, and if you think hominy and cornbread are redundant on a plate you just ain’t tried it. Allow me to repeat: Yum Yum.
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When WO speaks we all listen!
PS: Going to the Bay Area for Christmas and thinking about ‘your’ pork roast for Boxing Day.
Oh my god! You do Boxing Day too? What are we, British? Just when we’re exhausted and think it’s over, we have to go over the river and thru the woods - literally - to my sister’s in Altadena. And for extra specialness, before we can eat her VEGETARIAN meal, we have to go on a hike! If it has rained, then it is literally over the river. Instead of seeing how much we revere her by showing up, she gets mad if one of us (not me) forgoes the hike for football on the couch!
But, she does makes the best polenta and black beans any of us have ever had! So there’s that…
Happy holidays.
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[quote=“catholiver, post:150, topic:4269”]
When WO speaks we all listen!
[/quote]Or you mean, we should.
Kind words if perhaps a bit misplaced; when I WRITE perhaps you should consider READING, because I do tend to think more about what gets written down, and take time to edit out the rambling or occasional foolishness. I also try very hard to write something truly useful, though in speech mode those filters tend to go missing …
Oh, and if you’re gonna do a shoulder for Boxing Day I think hominy of some sort, most likely just buttered and seasoned, would be a splendid side. Sort of a deconstructed Posole …
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[quote=“nashwill, post:153, topic:4269”]
I do tend to think more about what gets written down, and take time to edit out the rambling or occasional foolishness. I also try very hard to write something truly useful,
[/quote]…And I hear you make a good pork butt too.
Not so much any more, as I am the only human carnivore in the house. I will do it for a party, though.
Mrs. O is not averse to my cooking or serving it, she just won’t eat any … and even baby pigs have pretty big shoulders.
However, it should be made more widely known that you have to be a real numbskull to mess up a good or even mediocre pork shoulder butt. Just season the meat, sear it or don’t, keep it enclosed and moist at a steady 200º degrees or so, and when it gets to 190º keep it there until it’s truly tender but NOT FALLING OFF THE BONE. That is overdone – not a total loss, just not what it could be. I have done it in the oven and in an old water smoker; I think the next will be in a nice '50s Westinghouse electric cooker I have sitting on its base cabinet outside (if you need visual info, in the absence of a photo I’ll just tell you we call it R2D2).
Replying at a random point, but since we have you . . .
Where are the wonderful vallarta beans? Haven’t seen them in ages and I miss them. Is there any hope for them soon?
Write/speak and read/listen 
You’ve never led me astray. When talking with older daughter today I mentioned the pork and she was all in. Hominy’s a great idea. I wonder if the grands would eat. I was thinking about oven-baked polenta. And I could go all Southern Pre-New-Year’s and have black-eyed peas and collards. Making myself hungry.
Actually Boxing Day will be when we have our Christmas with the kids and grands. We’ll do a brunch on Christmas Eve, they’ll spend that eve and Christmas Day with their mom (I’m the evil stepmother!) and then back with us on the 26th. And in the middle of that we go into SF for dim sum breakfast on Christmas morning. Doesn’t everyone have chicken feet for Christmas???
You really do make me laugh.
Yeah. My predicament too. One son doesn’t live close and is so busy. The one that lives 2 blocks away is a vegetarian now. Since I’m not a big meat eater it doesn’t make much sense to cook it for two. With that said, I do like to cook something meaty and decadent occasionally. Big hunks of meat are so intimidating. But like you wrote. It’s so much easier than it seems. Question: Do you add any liquid or does it cook in its own juices?
To keep it on the Mexican tip. I bet it makes great tacos!