FREE/BARGAIN - Cookbooks - 2015

[GA Russell]

Originally Posted by GtrsRGr8

Bad link.

Perhaps this is the book that you had in mind: http://www.amazon.com/Avocado-Breakf...cado+breakfast?

Thanks, Gtrs! As you can see, I accidentally deleted the last letter and slash. Anyway, fixed.

[GA Russell]

Originally Posted by GtrsRGr8

Dear Suh (that's Southern for "Sir"):

TRUE Southerners are NEVER vegetarians, and especially not vegans.

And the fact that you think that every Southern vegetable recipe has to include okra or collards demonstrates your ignernce and means that you must be some kind of cotton pickin' YANKEE!

Yours Truly,
A REAL Southerner

hahahahahh

(This is true: I have a neighbor from a Southern state (I won't say which) who frequently uses "cotton pickin" (as a mild invective) when talking to me. ha.)

Actually, I grew up in New Orleans, the world capital of okra!

[GtrsRGr8]

Originally Posted by Apache

So true. Not to mention that southern vegetables are supposed to be cooked in bacon grease or have side meat as an ingredient.
Apache

Bacon grease???

A real Southerner doesn't use bacon grease! He/she tosses some fatback or hog jowl in the greens and lets the fat in them come out and permeate the vegetables. I know that this is correct, because that is the way that I was raised! hahahaha

[koland]

Originally Posted by Apache

So true. Not to mention that southern vegetables are supposed to be cooked in bacon grease or have side meat as an ingredient.
Apache

I think "southern vegetarian" means "vegetable deep fried in bacon grease", doesn't it? After all, how else are you supposed to wilt the collard greens?

[GtrsRGr8]

Originally Posted by GA Russell

Actually, I grew up in New Orleans, the world capital of okra!

Capital of okra? New Orleans???

New Orleans may have some okra, but please be aware that New Orleans food is not Southern. It is CAJUN. New Orleans was founded by the French. Cajun is what evolved from FRENCH food.

hahahahahha

[GtrsRGr8]

Originally Posted by koland

I think "southern vegetarian" means "vegetable deep fried in bacon grease", doesn't it? After all, how else are you supposed to wilt the collard greens?

It's just a matter of regional differences, I think. I don't remember anything that Momma or my grandmothers cooked being fried in bacon grease. Use of lard was pretty common in my region of the South, however.

I don't know how the collard greens got wilted. ha. Turnip greens were much more common in my part of the South. When I lived in Florida, about the only greens you saw were collards, though. There may have been some mustard greens, too. Collards have to be cooked by someone who really knows what they're doing, for me to like them. If not, they are too bitter and too tough.

Funny thing about turnips and turnip greens . . . . Up North, they keep the turnip and throw away the greens. In the South, they keep the greens and throw away the turnips. ha.

[KyBunnies]

For me when I see or hear 'greens' I think of Poke or wild poke since it is not something you can buy in a grocery store. Another 4-5 weeks and you will be able to go pick poke greens. Then you take the skin from the true country ham cooked at Christmas and put it in the greens and cook them all day. Serve with a side of cracklin cornbread. Or at least that is how I was taught to do it

[Purple Lady]

All you people ruining good greens with meat!

[GtrsRGr8]

Originally Posted by KyBunnies

For me when I see or hear 'greens' I think of Poke or wild poke since it is not something you can buy in a grocery store. Another 4-5 weeks and you will be able to go pick poke greens. Then you take the skin from the true country ham cooked at Christmas and put it in the greens and cook them all day. Serve with a side of cracklin cornbread. Or at least that is how I was taught to do it

ummm UMMM!

I'm sure that poke/wild poke is the same thing as is commonly called "poke salat" in the deeper South.

Use of it comes from the times of widespread poverty in the South. When people didn't have any greens from the garden and couldn't afford to buy them at the store, they would do as you said and go out and pick them--in the woods or edge of the woods, I think (I don't think that they grow well or at all in fields where there is a great amount of sunshine).

There's a song about it, "Poke Salat Annie." I think that several different people sang it; anyway Elvis Presley's rendition is the one that at least I remember best. Elvis, at least, would tell people before he sang the song that it is not "polk salad," but is "poke salat." Nevertheless, it seems like those who put the name of the song on the albums and elsewhere would invariably put it down wrong--"polk salad."

BTW--at least one of my grandmothers considered it a delicacy. That's what seems to have often happened with some Southern foods--food that started out as the poor man's fare gradually, after there was more prosperity and it wasn't necessary to eat these things for survival, became Southern delicacies. The grandmother that considered it a delicacy would prepare it when she wanted a treat, along with pork brains. I'll have the poke salat, but I'll pass on the pork brains, please. ha.

[GtrsRGr8]

Originally Posted by Purple Lady

All you people ruining good greens with meat!

Well, sometimes they can be almost as good with a couple of sticks of butter instead. ha.

[KyBunnies]

And a true country ham is something that you kill, hang in the smoke house and is salt cured and left to hang over smoke for 4-6 weeks during the deepest cold. Then left to hang and will not be ready until 1 year later. A country ham purchased in the store is fast tracked and ready in 30 days and is not salt cured.

My preference but I never buy store country hams. They don't taste the same.

[Purple Lady]

Originally Posted by GtrsRGr8

Well, sometimes they can be almost as good with a couple of sticks of butter instead. ha.

That's much better than meat.

[GtrsRGr8]

Originally Posted by KyBunnies

And a true country ham is something that you kill, hang in the smoke house and is salt cured and left to hang over smoke for 4-6 weeks during the deepest cold. Then left to hang and will not be ready until 1 year later. A country ham purchased in the store is fast tracked and ready in 30 days and is not salt cured.

My preference but I never buy store country hams. They don't taste the same.

Unfortunately, some of us don't have the facilities, equipment, and deep cold.

This area that I live in is overrun by feral hogs, though.

[cfrizz]

What pray tell is sidemeat and cracklin cornbread?

"This area that I live in is overrun by feral hogs, though"

Well then why don't you go hunting, you've got free bacon for a year!

[KyBunnies]

Cracklin cornbread is cornbread with cracklins in it. Cracklins are the fatty/skin pieces from a hog. City folks call them pork rinds but I grew up knowing them as cracklins.

Cracklin image - https://en.wikipedia.org/wiki/Pork_r...Scratching.png

cracklin cornbread image - http://cdn-image.myrecipes.com/sites...?itok=NsGKbYf0

side meat for me is a side dish made out of a different meat than the main dish. But it could be different for others. For me it would be having meatloaf as the main meat but having blackened green beans with ham bits.