ypsi~dixit

I may throw some browned bacon segments in there, to give it a porky savor. There isn't a dish on the face of the planet that isn't improved by the addition of bacon. Bacon! Y. is impatient for the dinner hour.

Snickerdoodles, granola, and mac and cheese for dinner......

My English husband has been yearning for steak and kidney pie~ blech! I can't do red meat, especially organ meat. However, I did lovingly prepare the pastry for the pie twice this week. Couldn't find kidney anywhere, even the foo-foo butchers. But then this clever lass remembered YpsiDixit singing the praises of Von's market and all their funky meat.
Sure enough, they had kidney and much more!
(Not sure what I'd do with pigs tail)
BTW, hubby and I were both v. impressed with the cleanliness of Vons. A very nice store indeed.

As for me, I've been making a lot of home made bread (challah is my fave), stews and bean/vegetable pies.

Iss: Yum, mac and cheese; I made that last night, with extra slabs of pepperjack cheese and a can of tuna for good measure. Yum-O. The supreme comfort food.

Amanda: Von's is nice! They have their own butcher, so I'm gonna go there tomorrow to load up on meat for the coming week. I didn't know they had as arcane an organ meat as kidneys, though. I'll have to take a closer look at their range of meat offerings tomorrow. I'd love to make a nice paella; that would be a treat. My mouth is watering at the description of your lovely meat pie.

I like to keep two or three smoked ham hocks in the freezer for just such an opportunity. Sorry, vegan, Muslim and Jewish friends, but I just GOTTA have my pork on-hand. My Dutch grandmother keep a small crock of pork fat drippings in her freezer. She was a professional chef-ette. Pork fat RULES!

Pork fat rules! That is a great idea, to keep a hock or two in the freezer. For some reason, I never thought of that. But it's handy for all kinds of fall dishes, so I think I'll pick up a hock or two at the store next time to stash away; thank you for the idea, Mr. P.

My own Dutch grandmother could whip up a mean hutspot, though I myself have been content to let this particular dish exist in memory only.

Haw. I just had a conversation recently with a friend about eating pork. I was talking about how I wouldnt eat a dog because they are smart and have personalities so it would be hard to eat them. Then I went on about how they probably wouldnt taste good because they are omnivores. In the middle of that speech, though, I remembered that pigs taste pretty good and they are omnivores. I also remembered that pigs are even smarter than dogs and also have personalities. I still wouldnt eat a dog. I guess it is because I have known more dogs than pigs and also because I have never eaten a dog before but I know how good pigs taste. That is my best guess about why this particular hypocrisy in my life doesnt bother me too much.

Anyways, I love soups and stews in the fall. I also love making all kinds of squash. It is one of the few things I actually cook. Another favorite fall dish (although not one I actually cook) is cider and donuts from a cider mill. There is something special about cider mill donuts.

Lynne: Soups and stews are one of the best parts of fall. I like acorn squash with cinnamon and butter and spaghetti squash with tomato sauce and cheese, yum.

I agree with you about the dog vs. pig conundrum. If I had a pet pig I bet I'd forgo the bacon.

on Saturday, I made: chipotle-roasted butternut squash, which I mixed with kale, chicken, pecans, carmelized onion, and goat cheese to make enchiladas, which I baked in a sage cream sauce. OMG so good. To round out the meal I made a Mexican lentil soup, organic green salad with tomato, carrot, and a lime cilantro dressing, and cornmeal harvest bread. Oh, and chocolate chip cookies for dessert. YUM!

Potato leek soup! Mmmmmmmm... Bout time to pull up them leeks.

Oh, my, that sounds good. I myself would throw a little cheese in there, but then I like cheese on everything.

Leeks are so good. I like to drench them in olive oil and sage and thyme and bake 'em in a little baking dish. Yum. They're like little green scrolls of goodness.

I hardly cook all summer long, but there's something about the cold weather that makes me want to cook everyday. I always keep bacon grease handy because my daughter and I love biscuits and gravy drizzled with honey. That's my favorite comfort food! I always make it with bacon grease though not sausage.

Hutspot!Yum! Had some just the other day - it is good with bacon pieces, but better with smoked (pork)sausage. Any 'stampot' is great; stodgy and comforting winterfood, although we do eat it a lot less 'fat' than Mama used to make it (and in her own way she was quite food-aware for that time) (dare I mention Hotdish? We really did like it and now even more with some adjustments!)Personally I keep well away from soy in any way, shape or form - the most GM food in existence (don't like the taste either, so that works out well). Pasta,ham,lots of cheese, onion, garlic and lightly steamed fresh garden veges tonight (yes, I am a tad overweight - but gee, we eat well!)

Erica, will you say more about soy? I've heard negative things about it--well, about how Americans have bastardized a nice lil Asian bean--but what's this about genetic modification? My understanding (from Susun Weed) is that soy is rarely eaten in Asia in its natural form, which contains some really nasty estrogens that we don't want MORE of. On the contrary, Asians almost alway ferment soy in some way or use it in a highly processed form which removes or dilutes the estrole it contains...

lisele, I will have to get back to you on that as I don't have the detailed information with me. I'll be back here Friday morning (it is now Wed. 12.15pm)

Felisa: Oh, my, how I love biscuits with gravy! I always order the Sunrise Biscuit at the Bomber, which is a split biscuit covered with eggs and drowned in eye-rollingly-good gravy. By the time I "finish" it (eat 20%, take the rest home) it's more like Sunset Biscuit, and time for a food-nap.

Tante Erica: thank you for writing from Australia! I would love to hear more about how Oma was food-aware for her time.

I have never tried hutspot with bacon or sausage. Perhaps that would redeem it? Oh, I don't want to seem disrespectful of my Dutch heritage! Hutspot! God's gift to the world cuisine! Mashed wrinkled root vegetables! Delicious!

Actually it's not bad. Hutspot, for those kind readers unlucky enough to lack Dutch blood, is mashed boiled carrots and potatoes. An orangey mass of...goodness! Healthful nutrition! Gluey tongue-delighting...wonderfulness.

Also useful as spackle. If not enjoyed for its flavorful wonder!

I have also heard dark things about soy, with its estrogen-like compounds and, as Tante Erica said, ubiquitous GM agriculture. Tend to avoid it.

As I don't have a computer at home I use the facilities at the library hence the delays for which I apologise. I have tried to find the papers of the debate I referred to but of course they are somewhere in a very safe place and I can't locate them now. It was approx. 2 years ago that many people here got very concerned about GM food as there may be, amongst others, long-term effects that we are unaware of at this stage. Also soy is used in many products (in some shape or form) that you wouldn't normally associate with it, such as mayonnaise, margarin, salad dressing etc, as lecithin in beer, bread and flours, meat products (sausage casings!)and even lollies. Another concern is that GM soy properties (or corn or canola, for that matter) can cross over into other crops grown nearby and - dare I say it- contaminate them. Which is only part of the concern about where they are grown.And what about organic chicken that (may) have been fed GM corn? Our consumer association is pushing for compulsory disclosure on food labels, so people can make up their own minds as to whether to eat a certain product or not. Tests are continuing. Europe seems to be rejecting GM food in a big way. Read your labels! and as for hutspot - they have to have onions in them as well as non-wrinkled carrots!

Lecithin is soy?! Well, I never did trust it--I mean it's brown, sprays from an aerosol can and keeps your food from sticking to the pan [shudder]. The use of soy was always one aspect of the health food movement that I never cottoned on to. The whole idea of taking soy and processing it into different forms (soy milk, TVP, etc.) seemed antithetical to the main goals of more natural eating, lower on the food chain, etc.

Erica: I love hearing from you from Australia.

It's in mayo? Phooey. I'll have to scour the coop for real mayo for my chicken salad.

Onions in hutspot! I've made a note of that for my "Favorite Recipes" box. :) :)

The issue of GM food is one thing, and the issue of soy's components is something else, and finally, the issue of eating 'lower on the food chain' is a third. I'm not sure I understand why all three are being discussed almost as synonyms in this conversation.

The FDA's findings about soy are here, and a woman's health professional talks about the associated risks with soy here. To save you some reading time, though, let me summarize their findings by saying that soy is a very nutritious food, and offers many recognized health benefits. The complaints regarding soy all come down to a single estrogen-like component, which is sometimes distilled down to pill form, and one study concluded that in high dosages (infinitely more than you'd get from soy milk, for example), it might have some negative effects- on the other hand, though, a second study was done that proved the complete opposite to be true, thus neither the FDA nor any accreditable institution has definitively given any support to the notion of soy's dangers. The evidence simply doesn't exist.

As for Genetic modification, yes, some soy has been modified, but so have a great many other things we eat. I strongly support mandatory labelling, as well as stricter standards of what constitutes 'organic' on a label, and finally, location of origin. I feel this way about all foods, though, and don't see why soy would be singled out for attack.

As a vegetarian visiting meatville, I'm not going to touch the issue of 'eating lower on the food chain' with a ten foot pole. I hear that horses are delicious, though.

And, in the interest of full disclosure, I do eat quite a bit of soy, primarily in the form of tofu which is made here in michigan by Rosewood, which I buy in ten pound boxes at the ypsi food co-op.

As far as eating lower on the food chain, I agree with you in general, occasional meat notwithstanding. And my Sproutmaster, full of nice lentil sprouts (yep, it worked well!) will help a great deal with eating lower on the food chain, and will be healthy and tasty besides.

You can't get much lower than a lentil.

...unless it's nematode paste and bird flu on toast.

"Eating lower on the food chain" would be a good theme for the upcoming Miss Washtenaw County Pageant.

I much prefer it to "Havana Nights."

...but as usual, that's neither here nor there.

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