Hi Yall!
https://sclydeweaver.com/blog/....
For the different types of pork/ham, when we asked at Waffle House about the difference between Country Ham and City Ham, one version is saltier than the other, thicker too?
It seemed like the difference is in the preparation, though I don't really know!
JB, you encouraged me to make a trip to the butcher (online)!
Now I can say I do know the difference between country ham and city ham.
It's the curing process! Country ham is preserved with more salt!
The link has info about the differences in the curing and in various cuts of ham!
Looks like I missed out on a week of marvelous meals!
Makes me ready for a food festival, so I may have to find one today!
Mr. TT put sweet potatoes in slow cooker today.
He cooked a pork roast this past week while I worked.
After a busy work week, it looks like a dandy day for a drive,
to a Food Festival!
It sounds like it's a multi-cultural food fest, at a church.
My co-worker invited me, so I wonder if I can make
the 2 hour drive, and show up for the festival of food?!!!
She ordered a whole pig, and is making Filipino food!
Another recipe I learned about at work is
CopyCat O Charley's Potato Soup!
A visitor made it for a patient.
She gave rave reviews.
She left some in a thermos for the patient,
it was all I could do not to open it!
(especially since I left my lunch at home)!
One site I saw makes the soup from red potatoes.
There is a website that is primarily CopyCat recipes,
with several restaurant recipes for potato soup.
Olive Garden Zuppa Toscana is another favorite!
Here is the CopyCat O'Charley's recipe!
Sally's version with squash broth sounds healthier,
and probably even tastier with the thick broth!
CopyCat O'Charley's Potato Soup!
Ingredients
3 pounds yellow potatoes, cubed
4 cups chicken broth
8 slices bacon
¼ cup (½ stick) unsalted butter
¼ cup flour
4 cups heavy cream
7 cups whole milk
16 ounces Velveeta cheese
2 ½ cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
2 teaspoons garlic powder
Optional Ingredients
minced chives, for serving
Directions
In a large stock pot, pour chicken broth over the cubed potatoes. Boil the potatoes for 10 minutes, then drain and set aside.
In a large skillet, add the bacon and cook over medium heat for about 8 minutes, until crispy, flipping halfway thorough. Set the bacon aside on a paper towel-lined plate.
In the stock pot you used to cook the potatoes, warm the butter over medium heat until mostly melted. Add the flour and whisk until smooth.
Add the heavy cream, whole milk, Velveeta, and shredded cheese and heat over medium heat. Once melted, whisk for about 15 minutes to combine.
Add the salt, pepper, and garlic powder to the cheese mixture and stir, then add the cooked potatoes and stir again.
Cover the pot and cook on low for 30 minutes.
In the meantime, crumble the cooked bacon and finely chop the chives.
Serve the soup topped with crumbled bacon and chives for garnish.
Nutrition
Calories per Serving 1,278
Total Fat 101.0 g
Saturated Fat 57.2 g
Trans Fat 1.4 g
Cholesterol 316.2 mg
Total Carbohydrates 52.8 g
Dietary Fiber 4.0 g
Total Sugars 17.9 g
Sodium 1,395.4 mg
Protein 42.0 g
The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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https://www.mashed.com/437478/...
