Home Cooking 2022

My cousins got frozen Porto’s last holiday and it worked out great. They entertain a lot and I was thinking of gifting them more this year.

3 Likes

I think it’s a great gift. Easy and tasty. Maybe just not a great gift if you live 5 mins from a Porto’s.

4 Likes

Lucky you! :smile:

1 Like

it’s just a standard one… bell pepper, celery, onion, garlic… roux… stock… skrimp. anson mills grits though is the kicker.

1 Like

Great. I might have Anson Mills grits. So much stuff stuffed in the cupboard. Lol.

2 Likes

ahem… Fresh grits should be in the freezer :slight_smile: We’re serious eaters

2 Likes

Anson Mills grits should be in the freezer. Supermarket grits don’t go rancid as fast. I’m not sure if that’s because they remove the germ or put some antioxidant in the packaging or both.

2 Likes

I don’t think I have Anson Mills anyway. I think it’s Bob Mills. Lol.

1 Like

Bob’s Red Mill! :smile:

When I finish I’ll buy Anson. Just looked at the website. I’ve seen y’all post about them but had no idea they sold so many different kinds of grits, polenta, rice and other products!

3 Likes

I have two bags of the same . It’s real soft and creamy for polenta. I cook around 50 minutes. Sometimes a little more Four to one water to Maybe have to add some water while cooking .Always starting in cold water . Cook on medium low with a small bubble. Stir occasionally. Add butter and parmesan or not . I like my polenta sort of runny .

2 Likes

I like it sorta runny too. I think it depends. If it’s being served under shrimp & sauce then sturdier. I also like firm cheesy polenta squares - they’re great topped with black beans.

3 Likes

Agree . You just look at it and say it’s done .

1 Like

Bob’s is a quality product but Anson has some special cultivars. Try the rustic polenta integrale (there’s a fair chance you’ve had it in a restaurant).

2 Likes

Thank you. I was looking at the list and trying to figure what to get!

A tip if you don’t already do it - as a good roux takes a long time with constant attention I make a double or triple batch and freeze the extra. Works perfectly.
Lovely dish!

1 Like

I like the coarse white grits quite a bit.

2 Likes

I love this company so much (Bob’s). Employee owned

3 Likes

Baking counts as cooking, right?
image
image

The Christmas cookie factory is open for business.



12 Likes

Soup weather (tomato, hot and sour, jook)



Falafel (never had good baked ones but trying anyway)

9 Likes


Chicken soup.

Boil supermarket rotisserie chicken bones and carcass for about a hour.
Strain.
Bring that stock to a boil and add some more water or bone broth. Throw in a little “better than bouillon”.
Throw in the veggies.
Cook for another 30 minutes.
Throw in chicken and herbs to finish.

7 Likes