A very popular variation of the praline bacon, served to great raves in B&B sort of places in the southern U.S., adds just a bit of black pepper and a dash of cayenne, to spice things up a bit. I made it at home a few times, and liked that the spice balanced the sweet nicely, but then quickly tired of it. Regular bacon is just so, so, so good.
Bixa - I was astounded to read in our Sunday newspaper today - In the Business Report section - that South Africa imports maize! What the heck. Well reading on, (I realise we may be a vast country with miles and miles of farmland) but we have suffered the worst drought in more than 30 years. No water, no crops. So what do we do...import 1.1 Million tons of white maize meal from MEXICO. Now how can Mexico be able to grow their staple food for all their population and still send bucket loads of it to us! They are as arid, if not more so than us.
Bixa, can you explain how Mexico does this? Where are all the dark green lush maize crops? Oh, BTBye - we give the yellow maize meal to cattle. Which reminds me that at one time we had not enough white maize so mixed it with yellow to go further. That was all one could buy and get to like otherwise starve.
So now, every day our gardener Cyvias, eats the Mexican way
Tod, I really cannot answer that. I tried looking it up and found that Mexico actually imports corn from the US: Corn is still the most important crop in Mexico, grown on almost sixty percent of its cropland and contributing to just over nine percent of human calorie intake and fourteen percent of protein intake. Central Mexico grows about sixty percent of the country’s corn, almost exclusively in the rainy season from June to October. While self-sufficient in the production for human consumption, half of Mexico’s grain imports are for feed corn for animals.source
There is much more to that story, much of it political and tied in with NAFTA. Pressure has been put on Mexico by the US to accept genetically engineered corn and agribusiness methods. However, what has sustained Mexico throughout the centuries is the native corn that is in sync with the weather patterns of this country and that can be grown by the small farmer with low tech methods. Actually, I'd be curious as to what would happen if subsistence farmers in South Africa were given native seedstock from Mexico.
Well, I really have no trouble with that in general, though there are a hell of a lot of dialectal variations, and nobody knows all of them. Remember: rucola vs arugula. The c sound often becomes a g in many southern dialects. And Northeastern loses a lot of double consonants. I'd be lagata, as in Spanish.
It seems like every Italian city and town has its own dialect, which often the locals chauvinistically insist isn't a dialect, but its own distinct language. Some, like Sicialian, Venatan, or even something more local like Modenese probably even deserve being called such. What this means is that one can be absolutely fluent in standard Italian and almost not be able to understand a word being spoken by Italians in a bar speaking in whatever local dialect. Happily though, unlike in the past, because of radio and TV, today *everybody* can speak and understand standard Italian, even if they choose not to use it.
Marmiton is a French site that I consult quite regularly although I don't really follow their recipes. But I check it to make sure I am not forgetting some ingredients for less familiar dishes and also to get an idea of oven times and temperatures when appropriate.
My mother's mother religiously drank Dr. Pepper at the prescribed hours of "10, 2 and 4 O'clock", as represented by the clock on the bottle. She drank one-third of the bottle at the time. It was generally assumed that Dr. Pepper contained prune juice.
Praline bacon can be good, if very good smoked bacon is used, and not too much sugar. Good thing I can't get "Nueski's" bacon!
My mother's mother also always made pecan pralines with white sugar and Carnation evaporated milk. I prefer using raw sugar, if I make them at all.
kerouac, I also look at marmiton, and have done so for years, for much the same reasons as you. I want to make a vaguely authentic Antillais Colombo, and none of the recipes seem particularly appealing. It might just be the lacklustre photos... I did bone and skin some chicken legs (thigh and drumstick); bones and skin are going into the crockpot), and rubbed some colombo spice mix into the flesh as a dry marinade.
I buy the quarterly magazine "Regal", which has information about the why's and wherefore's of things. Like how it's useless to marinate meat for longer than a certain period of time, or what happens when you season meat before cooking it. Some of the recipes are good, and there are regional articles about cities I'd like to visit, one day.
Here is what looks like an interesting and engaging site on Indonesian and Indo-Dutch cookery, paying homage to an early food writer (and many other things!) of Indonesian and Dutch descent. pisangsusu.com/en/pisangsusu.com/nl/ In English and in Dutch
Do you have no Southeast Asian groceries? I doubt that there are many Indonesians in NOLA, but there are certainly Vietnamese in Louisiana. Some may carry products from other Southeast Asian countries. How about Filipinos? Neither would have everything, but it is fine to think of substitutions.
I don't know if it has already been mentioned here, but Marmiton is the collaborative recipe site that is #1 in France. "Unfortunately" (?), it is only in French, but Google Translate can get most non-French speakers over most of the hurdles. One thing I like about the site is that it proposes multiple variations on recipes, which are then voted upon by other site users. When I want to try something new, I rarely try the #1 recipe but look for one with the ingredients (or ingredient proportions) that correspond the closest to my own tastes. For example, the more onions, the more garlic, the more shrimp or crab, the better the recipe as far as I am concerned.
Oh, I'd do that too. I bought an Indonesian sambal terasi (with fermented shrimp or something of that sort). I'd also mention ginger or galangal. Recently I've been buying an organic ginger that is almost as hot as galangal, and fresher than the galangal we can get here.
I bought a bottle of that fish sauce. It was about $4 Cdn. A little more expensive than the cheapest ones, but MUCH better, nice clean anchovy flavour. And much cheaper than Red Boat. I made a grated carrot salad with finely cut green onions, fresh organic ginger, lime juice and the fish sauce. Oh, and a tiny bit of chili garlic sauce. I have a little gadget from Thailand espressly made to cut the fine strips of carrot.