Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

Posole

A traditional Southwestern/Mexican hominy soup. Not many people who I feed this to have had it before, but it is always a hit - even among "traditionalists" (i.e. people who grew up strictly on a midwestern diet, for example). I like it with a smoked chicken carcass for flavor, but pork is more traditional, I think.

Get Embed Code

Rating:
Tags: hominy, pork, posole
Views: 83

Comment by Patrick on December 20, 2007 at 8:56am: You sound like that freakin' "asylum patient" looking brother of yours! Wait, that would be me............no wonder you come off sounding like you know what you're talking about.

Comment by John Barrows on December 20, 2007 at 11:56am: I'm much more dangerous - a "closet asylum patient".

Comment

You need to be a member of How I Taught My Brother To Cook to add comments!

Join this Ning Network

Welcome to
How I Taught My Brother To Cook

Sign Up
or Sign In

About

John Barrows created this Ning Network.

Create a Ning Network! »

Buy our book now.

Visit "the Road Kill Cafe" - our virtual diner PLUS Visit Uncle Claude's Victory Garden

Road Kill Cafe

"All you can stomach - and no back talk." ****************************

Latest Activity

Patrick commented on John Barrows's photo 'black bean soup'

I don't know why cilantro figures so prominently in Mexican dishes but it is one herb that I can't deal with and therefore turns me against many Mexican dishes. Maybe cilantro grows like a weed there. Of course, you can probably omit the cilantro an…

17 hours ago

Patrick commented on John Barrows's photo 'black bean torte'

Interesting, verrrrrrrrry, interesting.

17 hours ago

John Barrows commented on John Barrows's photo 'black bean torte'

take some leftover bean soup and spread them on the bottom of a spring form pan. add a layer of pesto made from cilantro and pine nuts. cover with slices of roasted red pepper. finish with crumbled goat cheese. Pop in the oven for a few minutes to s…

22 hours ago

John Barrows commented on John Barrows's photo 'black bean soup'

throw dried black beans into a large heavy pot. add a peeled onion, some peeled garlic cloves, some whole chilies, cumin and coriander seed, bay leaf, cilantro, oregano, thyme, and a little tomato paste. cover with water and simmer for hours. serve…

22 hours ago

John Barrows added 2 photos

22 hours ago

Jim Hock Hunger on an Ethiopian scale

on Wednesday

Jim Hock is now a member of How I Taught My Brother To Cook

Welcome Them!

on Wednesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

daube ... I concede

on Wednesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!

on Wednesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

perish

on Wednesday

Patrick added a photo

Chicken and Dumpling(s)

on Tuesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!

on Tuesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)

on Tuesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.

on Tuesday

Patrick commented on John's photo 'Acorn Butter Nut Squash Kitchen Sink'

Well that explains it. Your truth has set him free and he became lost in the moment.

on Tuesday

John Barrows commented on John Barrows's blog post 'The First International Holiday Breakfast-Dinner Fest'

Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)

on Tuesday

John Barrows commented on John's photo 'Acorn Butter Nut Squash Kitchen Sink'

I emailed John Briggs and complimented him on his improvisation. Here's what he replied: "I consider this a honor I would not have tried this if I didn't sign on to your site for cooking Thanks John"

on Tuesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish

on Tuesday

Patrick commented on Patrick's photo 'Bread Knots'