Breakfast?

On Jan 29, 11:34?am, sf wrote:

I make my own home made "baked" beans.

3.5# (bags) of dried soaked beans (black, red, garbazo, black-eyed
peas)
water to cover
12oz can tomato paste
3 large red onions + garlic sweated in bacon fat (5 or 6 strips, thick
cut)
5 bouillon cubes
black pepper
cayenne
BUNCH of paprika
1/3 cup brown sugar
gob of molasses
5 or 6 bay leafs

I think that it. I don't measure everything, I just put some in and
call it gud enuf!

John Kuthe...
 
On Sat, 29 Jan 2011 10:03:02 -0800 (PST), John Kuthe
wrote:


I like the way you cook. ;) Thanks. If you think of anything later
let me know. Earlier this week, I tried to tell someone how to make
something I can do in my sleep and then realized I left out two
important ingredients when I actually made it later that day.
Sometimes, you just don't realize what you're using until you're
actually in motion doing it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 29 Jan 2011 13:01:56 -0500, "BigBadBubbas"
wrote:

You know, I even reread it before I posted that stupid question. I
guess maybe it's because I've only heard of beef cube steaks, not
pork. In any case, I still don't know how to make milk gravy.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 29 Jan 2011 13:03:35 -0600, Andy wrote:

I was treating it like a three way conversation. Sorry I got you
mixed up.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


Shades of NC! I missed that when l-not-l posted it. This is what
made *my* mouth water- In NC circa 1970 I had breakfast at some
little diner that fried a breaded *pork* cube steak in some bacon or
sausage grease. The gravy was a thin, salty, roux--- and there was
lots of it. Man- how come I can't remember what I ate yesterday
morning- but I can *taste* that one?

Ahhh- to only have the heart and stomach that could do *that* every
day again.

So how'd you do yours, l-?

Jim
 
On 29-Jan-2011, sf wrote:


I have pan-fried both beef and pork; but, this time it was pork.

I'm not much one for measuring, so the quantities will be approximate. I
never had a recipe, I just do what I recall my mother and grandmother doing.

Heat fat (bacon grease this time, since I had plenty) in a cast iron
skillet; enough to cover to a thickness about 1/3 to 1/2 the thickness of a
cube steak. While the fat is heating I put flour, salt and pepper (black
or cayenne, depending on mood) in a paper lunch bag and shake it to mix;
then, drop a cube steak in the bag and shake it to coat. Shake off the
excess flour and put the cube steak in the hot skillet, takes about 3
minutes for the first side and another couple for the second. Remove to
paper towel covered rack in a previously heated oven that has been turned
off - to keep warm until ready to serve. My skillet can usually accomodate
two cube steaks at a time; so, repeat process as necessary.

For the gravy, I dump the rest of the flour mixture from the lunch bag into
the fat, adding more fat if necessary (bacon drippings or butter) to end up
with roughly equal amounts of fat and flour mixture. I would guess it is
about 2-3 tablespoons of each. Let that cook a bit (not long, just enough
to cook, not color the flour); then add milk (1 1/2 to 2 cups) and, using a
wooden spoon, slowly scrape the tasty-bits off the bottom of the pan. Bring
to a boil, then reduce to simmer until thickened - taste and adjust
seasoning.

--
Change Cujo to Juno in email address.
 
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