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Old 06-13-2012, 07:03 PM   #5
is one Smokin' Farker
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Join Date: 07-03-09
Location: Omaha, NE

Originally Posted by landarc View Post
Well, oddly, I happen to like a few things I consider Southern food. One of them, I consider needed is good collards. I prefer them made with smoked bones and not a lot of meat. I know that sounds crazy, but, I learned to like collards from poor folks, and there was not a lot of meat. And I like lima beans, especially in what I know as succotash with corn, peas, pimento pieces. Now, more for dinner, I happen to like smothered stuff, doesn't matter what, pork, chicken or shrimp, smothered is good.
I flavour my greens with butt bones and the aspic I gather when I rest my pork and my beef. Of course anything with aspic has such a wonderful texture and taste. I also use it as part of my Brunswick Stew recipe.
Originally Posted by landarc View Post
BTW, yes, there are two things I have found that will slow down a buffet line. A carving station at the end of a line and a dessert station at the end of a line. Oh, a tip on the whole dessert thing, make the servings small and plate them up or cut them up ahead of time. This allows women to pick up several items to 'taste' without their subdividing things. Also reduces the need to choose between desserts. This will keep your line moving.
My cakes and pies etc will be the size of petit fours! Again thanks for great insight.
"Red" - Just Moved to Omaha!
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