Comments on: Braised-Pork Hash, Creamy Grits & Freezer Pickles

By: A Pretty Mess » Blog Archive » RU a GRITS Girl?

A Pretty Mess » Blog Archive » RU a GRITS Girl? — Sat, 11 Oct 2008 17:08:03 +0000

[...] that the food is going to turn out better than ever. This was one of those nights." ~ read Braised-Pork Hash, Creamy Grits & Freezer Pickles from A Yankee in a Southern Kitchen "Of course, if you don’t dig grits you might not [...]

By: Mary Parsons

Mary Parsons — Fri, 01 Aug 2008 15:45:43 +0000

This all sounds so delicious. I’ve never made pickles in a freezer before so apologies if this is a ridiculously obvious question but should the pckles be thawed at room temperature or in the fridge?

It took me a long time to dissolve the sugar in the vinegar. Depending on how much my family enjoy this recipe, it might be worth me keeping a vinegar and sugar solution made up to help seize the opportunity to make up this recipe on a regular basis. Is it practical to use this method for other vegetables that have a high water content such as courgettes (zucchini) or peppers (bell peppers, I think)?

By: Kim

Kim — Fri, 25 Apr 2008 10:15:36 +0000

The grits were so good I am making some more for breakfast this morning. Hope you enjoyed the recipe.

By: Tartelette

Tartelette — Thu, 24 Apr 2008 19:06:24 +0000

My husband often wonders how I am making it here since I am not a big fan of rice or grits and I tell him that I picked an Irish bloke for that reason…so I could have my potatoes. I’ll try your grits recipe tonight since it’s been a while I fixed him any!

By: Kim

Kim — Tue, 22 Apr 2008 21:06:53 +0000

Lisa- Thanks for asking about the kitchen, I’ll start to include images. Right now it is a shell.

Grace- I was half expecting you to knock at my door wanting dinner, while I was cooking this.

Rev- Thanks for coming by and your blue cheese grits looked good.

Adele- Braised pork & black beans sounds good.

I am ready for thirds on this meal tonight. Just need a good dessert to finish it off.

By: adele

adele — Tue, 22 Apr 2008 19:17:39 +0000

Mmm. This looks great. I have a recipe for braised pork with black beans that I’ve been wanting to tinker with – I might use the cooking technique you’ve described.

By: Rev. BigDumbChimp

Rev. BigDumbChimp — Tue, 22 Apr 2008 17:07:53 +0000

Looks fantastic. I’ll be giving that a shot soon. Anything porky!

http://porkandwhiskey.wordpress.com

By: grace

grace — Tue, 22 Apr 2008 16:20:25 +0000

grits rule! instant grits? not so much. this is most definitely my kind of meal.

By: lisa

lisa — Tue, 22 Apr 2008 16:10:20 +0000

Looks fantastic – we are definitely a pork loin family. Funny – this is Southern to you, and I’m sure it IS Southern, but I look at it and think “pork and polenta – Italian!”
I love your new picture in the banner – looks great. Hope you are documenting the kitchen restoration- I would love to see it!