Title: Ganondagan Gougeres
a French invention and not traditional NA

Fusion cooking...

It could be labelled contemporary NA.

Ok... :)

These distinctions are more descriptive than
anything else, and calling those recipes Native
is pretty misleading or wrongheaded, not
ethnically offensive or anything like that.

Almost all American cooking is fusion cooking.

I suppose.. in one way or another... ;)

I can't think of any culinary technique that is
unique to North America and just a few foods
or food combinations. Succotash maybe (one of
those happy protein-combining accidents that
people like to think of as by design). Pretty
much everything originated elsewhere or at
least has elsewhere influences.

how many of the essential ones does a food need to contain
before it would be considered a proper protein food....

Most vegetables sources of protein are incomplete. (Soy beans are an exception and some say quinoa is too but I've never checked that
out.) To me the term protein food is a measure of how much protein
is in, not what kind(s). Since starchy tubers and roots top out at 6% and grains start at 8%, arbitrarily one could say 7%.

I tend to think of protein foods as being first those with complete
protein, and of a reasonable percentage thereof, and then, second, the combinations of foods that complete the proteins in a reasonable percentage... such as rice and beans, etc...

But would one think of rice or beans in isolation
as a protein food, that's the issue.

Michael can educate them that their recipes aren't NDN enough! [g]

If the modern day NA's are coming up with recipes, wouldn't they be
considered properly Native...? ;)

Yes. I was being facetious.

Thought so... and was somewhat answering in kind... ;)

Somewhat. Maybe.

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Title: Kathy Pitts on Hominy
Categories: Info, Grains
Yield: 1 text file

The Mexicans make a wonderful pork stew called Pozole that contains
hominy, pork, chunks of chiles, onions, etc, topped with fresh
chopped veggies, lime juice. Don't have a recipe handy, though....

My mother used to make a pretty good hominy dish by draining the
corn, and making a cheese sauce (whatever you make for macaroni and
cheese will do nicely). She would then combine the hominy and
cheese, top with some pieces of cooked bacon or leftover ham, and
baked the whole thing until it was browned. I loved it as a kid.
Made it for Wes one time, and discovered he hates hominy as much as
he hates grits, so haven't had it in a while.

I've also had an elaborate succotash that contained (in about equal
proportions), hominy, fresh corn cut off the cob, fresh lima beans and
cooked white (navy) beans. Very nice stuff.

One of my aunts (a Southerner from Mississippi) used to fry it in
bacon drippings until it was brown and serve it as a side dish.
Don't recall being all that thrilled with THAT presentation, though.

Kathy in Bryan, TX

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