Thoughts on a contest since many are encouraged to stay home??
Thoughts on a contest since many are encouraged to stay home??
I think that is what had me in the hospital four times in the last three months, intensive care three times.I first saw the title I thought oh man now we're having a contest to see who gets covid first...
Glad that's not what you meant
Yes let's do this!
Here is a favorite I have cooking on the stove right now.
It is called Pana's, the Amish call it "Pan House", some Southerners called it Scrapple.
My recipe is different in that liver is not used.
The old recipe starts with boiling soup bones and then scraping any edible materials off of the bones.
This Makes a lot of this food. Be prepared!
Or scale down the recipe.
My recipe starts with boiling a 1 lb. chub of plain pork sausage. Any brand is fine as long as it is not heavily spiced. In a 12 quart stock pot put in 1lb pork sausage, 10 quarts of water and five Bay leafs. Bring the water to a roiling boil reduce heat and simmer for 3 to 4 hours uncovered. The Idea is to reduce the water content by at least 2 cups.
You want to end up with 8 cups of broth. If the meat has not cooked to where all particles are free from each other dip the meat out and chop to a fine state and return to the broth.
Next get 4 cups of all purpose flour and four cups of corn meal. Mix well the dry corn meal and flour together. Have some large bowls, bread pans, or cake pans well greased with lard.
You need two people for this next step, You are dealing with hot fluids just below boiling point and be careful because you will need some serious force to mix in the dry elements to completion.
One person feeds the dry elements in to the broth(Not too fast) while the other stirs the mix together. I use a high power hand held blender or mixer.
This mixture will thicken almost to a solid. After all of the solids are in and wet start putting it into the greased pans, bowls or what ever you have at the ready and smooth out. Cover with clean towels any time it is not being worked and let sit til it is very firm. When cooled turn the Panas out onto a baking rack or some other surface to cool down. When cooled down you can slice into 1/2" slices.
In a cast iron frying melt a pat of butter and distribute all over the surface of the skillet.
Lay a piece of Pana's into the butter and brown till crispy, turn once and brown the other side.
When finished you can eat with honey, molasses, or syrup. I like to put a fried egg on top and cut together. a little salt and pepper and you have a breakfast that will hang with past lunch time.
That smells good but I don't think a cooking contest is what is in mind. But that could be good Covid Cooking.Yes let's do this!
Here is a favorite I have cooking on the stove right now.
It is called Pana's, the Amish call it "Pan House", some Southerners called it Scrapple.
My recipe is different in that liver is not used.
The old recipe starts with boiling soup bones and then scraping any edible materials off of the bones.
This Makes a lot of this food. Be prepared!
Or scale down the recipe.
My recipe starts with boiling a 1 lb. chub of plain pork sausage. Any brand is fine as long as it is not heavily spiced. In a 12 quart stock pot put in 1lb pork sausage, 10 quarts of water and five Bay leafs. Bring the water to a roiling boil reduce heat and simmer for 3 to 4 hours uncovered. The Idea is to reduce the water content by at least 2 cups.
You want to end up with 8 cups of broth. If the meat has not cooked to where all particles are free from each other dip the meat out and chop to a fine state and return to the broth.
Next get 4 cups of all purpose flour and four cups of corn meal. Mix well the dry corn meal and flour together. Have some large bowls, bread pans, or cake pans well greased with lard.
You need two people for this next step, You are dealing with hot fluids just below boiling point and be careful because you will need some serious force to mix in the dry elements to completion.
One person feeds the dry elements in to the broth(Not too fast) while the other stirs the mix together. I use a high power hand held blender or mixer.
This mixture will thicken almost to a solid. After all of the solids are in and wet start putting it into the greased pans, bowls or what ever you have at the ready and smooth out. Cover with clean towels any time it is not being worked and let sit til it is very firm. When cooled turn the Panas out onto a baking rack or some other surface to cool down. When cooled down you can slice into 1/2" slices.
In a cast iron frying melt a pat of butter and distribute all over the surface of the skillet.
Lay a piece of Pana's into the butter and brown till crispy, turn once and brown the other side.
When finished you can eat with honey, molasses, or syrup. I like to put a fried egg on top and cut together. a little salt and pepper and you have a breakfast that will hang with past lunch time.
I guess I got mixed up between the two threads with Corona in the title.That smells good but I don't think a cooking contest is what is in mind. But that could be good Covid Cooking.
Reading that article and trying to back track. December was working and everyone got sick. Didn't feel like cold or flu. Body ache, nausea, diarrhea, and things just didn't smell or taste. Working in chem plant some things are taken as occupational hazards. We all carried bottles of Mucinex, two weeks we got through. But then the same shit came back about 3 weeks later. I remember after my lay off I went to buy radios from Woody up in Houston. He had been sick the week before and his wife had caught it from him. They had gone to doctors office day before I met him at Buckies. She was ok, I advised the HEB brand Mucinex. It kicked it for me.We're thinking the same thing at our house because of unexplained respiratory illnesses we had in January. Flu negative and the dry coughs lasted over a month. Check this out. I know it comes from a left wing political perspective but caught my attention anyway
https://www.huffpost.com/entry/did-...319c5b6cb9dc19b74b4?ncid=txtlnkusaolp00000618
Interesting similarities, 3 weeks between bouts. Shit gotta pick a wwdx number.Interesting. Both my wife and I had symptoms similar to colds Thanksgiving 2019. Lasted until just after beginning of Jan. 2020. Sinus congestion, raspy cough, drippy nose, etc.
Whatever it was cleared up only to come back three weeks later. OK now.
DX Contest Ready Here....WDX-5.56