[bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe
- From: Cindy <popularplace@xxxxxxxxx>
- To: bksvol-discuss@xxxxxxxxxxxxx
- Date: Wed, 6 Jan 2010 12:17:17 -0800 (PST)
Mother used to put the chickeen feet and gizzard in when she made chicken soup.
I did enjoy eating them then. I didn't care for the heart, but chicken liver
chopped with onion and a little chicjen fat (called schmaltz, I think) is good
when spread on craackers (fancy name, pate If there's not enugh fat or onion,
though, it's too dry and liver-tasting
Cindy
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--- On Wed, 1/6/10, Roger Loran Bailey <rogerbailey81@xxxxxxx> wrote:
> From: Roger Loran Bailey <rogerbailey81@xxxxxxx>
> Subject: [bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern
> Corn Bread Recipe
> To: bksvol-discuss@xxxxxxxxxxxxx
> Date: Wednesday, January 6, 2010, 10:07 AM
> As for chicken feet, when I was a
> small child my grandmother had a flock of chickens which she
> slaughtered herself and she thought the feet were something
> of a delicacy. She was the only one. No one else would eat
> them. That is why I recognized the odor of chicken feet
> cooking when I microwaved that chicken wiener. As for
> haggis, I have never tried it, but I heard a Scot on the
> radio describing how it was made and he said to all who
> might think it unappetizing that it looks, smells and tastes
> just like sausage. I would have no problem trying it if I
> came across it. As for blood, this is something else that I
> have never tried, but I know basically how to make blood
> sausage. You collect the blood of a freshly killed hog and
> put it in a pan or cauldron and cook it while continuously
> stirring. Sausage spices must also be added. After the blood
> is thoroughly cooked you ladle it into sausage casings and
> when it cools it firms up into a firm sausage. Blood pudding
> is also something that could be made, but I have never
> encountered instructions for making that. As for hearts and
> gizzards, well, those are the giblets and they are my
> favorite part of the chicken. I like their chewy texture.
>
>
> Roger Loran Bailey
>
> "Religion is the sigh of the oppressed creature, the heart
> of a heartless world, & the soul of soulless conditions.
> It is the opium of the people."
> Karl Marx
>
> The Militant:
> http://www.themilitant.com
> Pathfinder Press:
> http://www.pathfinderpress.com
> Granma International:
> http://www.granma.cu/ingles/index.html
> ----- Original Message ----- From: "Kim Friedman" <kimfri11@xxxxxxxxxxx>
> To: <bksvol-discuss@xxxxxxxxxxxxx>
> Sent: Wednesday, January 06, 2010 8:18 AM
> Subject: [bksvol-discuss] Ot: disagreeable ingredientsRE:
> Re: OT Southern Corn Bread Recipe
>
>
> Hi, Roger, I looked at something called The Complete Soup
> Cookbook and one
> of the ingredients necessary for making a decent chicken
> stock was chicken
> feet. I suppose they had to be cleaned and prepped, but the
> feet probably
> provided a gelatinous texture to the stock and I doubt if
> there is much meat
> on them. I do know what goes into a haggis, to wit, lungs,
> lites, liver of a
> sheep, oatmeal, etc. I've also heard of dishes that require
> you to use blood
> as in black pudding and some kinds of sausages. Kosher
> cooks will cook
> tongue, liver, gizzards, hearts. I tried a Mexican tripe
> soup and couldn't
> like it, although I understand Philadelphia pepper pot
> requires it. I wonder
> what scrapple tastes like? I believe it requires pork belly
> and liver. I
> hope I haven't revolted you too much. I can't say I've
> decided about
> sweetbreads and kidneys. Regards and may your future meals
> provide you with
> pleasure rather than squeamishness, Kim.
>
> -----Original Message-----
> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx]
> On Behalf Of Roger Loran Bailey
> Sent: Saturday, January 02, 2010 9:24 AM
> To: bksvol-discuss@xxxxxxxxxxxxx
> Subject: [bksvol-discuss] Re: OT Southern Corn Bread
> Recipe
>
> If you have tried wieners or balogna then I think you would
> find the
> ingredients of haggis a lot more appetizing. Wieners and
> balogna are made
> from parts that are not marketable seperately. Think
> snouts, lips, etcetera.
>
> I remember once microwaving a chicken wiener. It became
> apparent what part
> of the chicken was the main ingredient in that one. The
> house was filled
> with the aroma of chicken feet.
>
>
> Roger Loran Bailey
>
> "Religion is the sigh of the oppressed creature, the heart
> of a heartless
> world, & the soul of soulless conditions. It is the
> opium of the people."
> Karl Marx
>
> The Militant:
> http://www.themilitant.com
> Pathfinder Press:
> http://www.pathfinderpress.com
> Granma International:
> http://www.granma.cu/ingles/index.html
> ----- Original Message -----
> From: "Kim Friedman" <kimfri11@xxxxxxxxxxx>
> To: <bksvol-discuss@xxxxxxxxxxxxx>
> Sent: Saturday, January 02, 2010 12:47 AM
> Subject: [bksvol-discuss] Re: OT Southern Corn Bread
> Recipe
>
>
> Hi, Valerie, first of all, I wish to make it clear I was
> not offended in the
> least. The unfortunate thing about emails is that you have
> to guess about
> the spirit in which it was sent. Mine was just a comment
> and a little bit of
> gentle kidding because, I for one would eat your cornbread
> like a shot, but
> people keeping kosher would be deprived unless they decided
> to cheat. I
> wasn't raised in an observant household. My mother made
> pork chops which I
> love to eat. I am the member of the family who likes pork,
> sausages of
> nearly all sorts (haven't tried haggis because the
> ingredients in it are
> things I don't care to contemplate [not for the faint of
> heart or stomach
> and won't tell you].), bacon, ham, etc. I've tried spam,
> and I don't think I
> like it although would eat it if disguised. I'm sorry you
> thought I was
> offended. I will try harder to make myself clear. Regards,
> Kim.
>
> _____
>
> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx]
> On Behalf Of Valerie Maples
> Sent: Friday, January 01, 2010 9:34 PM
> To: bksvol-discuss@xxxxxxxxxxxxx
> Subject: [bksvol-discuss] Re: OT Southern Corn Bread
> Recipe
>
>
> Very true! Do not mean to offend anyone. I used
> soy milk; would that be
> better than cow's milk? Or is anything from pork
> family unclean? I used to
> babysit for a Hassidic Jewish family, but that was almost
> 30 years ago.. We
> used paper plates and food set out if I had to feed the
> kids while mom and
> dad were gone.
>
>
> Valerie
>
>
>
> On Jan 1, 2010, at 11:16 PM, Kim Friedman wrote:
>
>
> Hi, I think I saw something similar called spider corn
> bread because a
> frying pan or skillet was used and another word for skillet
> is spider. This
> sounds scrumptious, but I must warn you, Valerie, Orthodox
> Jews are unlikely
> to eat this unless they don't mind cheating (smile). I
> wouldn't mind eating
> this with butter and honey. Yum. Regards, Kim.
>
> _____
>
> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx]
> On Behalf Of Susan
> Sent: Friday, January 01, 2010 3:07 PM
> To: bksvol-discuss@xxxxxxxxxxxxx
> Subject: [bksvol-discuss] Re: OT Southern Corn Bread
> Recipe
>
>
> Thanks hone! I will treasure this! I have something similar
> to this recipe
> but no cast iron skillet! Ha ha!
>
> Susan
>
> _____
>
> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx]
> On Behalf Of Valerie Maples
> Sent: Friday, January 01, 2010 5:02 PM
> To: bksvol-discuss@xxxxxxxxxxxxx
> Subject: [bksvol-discuss] Re: OT New Year's Traditions
>
>
> Mom's Cornbread
>
> 2-3 tablespoons bacon grease solids (not already melted)
> 1 cup white self rising cornmeal
> 1 large egg
> 1 cup milk
>
> Put your 2-3 tablespoons bacon grease solids (not already
> melted) grease in
> cold (well seasoned small cast iron) skillet and place it
> in the oven WHILE
> preheating the oven to 400
>
> I do the next step in a 2 cup glass measuring cup. It
> should be in glass,
> and not too large if you do not have something similar.
>
> Combine 1 cup white self rising cornmeal and one large egg
> until lumpy. A
> minute or so after the oven has reached its desired temp
> (so the grease will
> be hot enough for the next step), add 1/3 cup milk at a
> time, stirring the
> batter well between each addition. Once the batter is
> well mixed, remove
> skillet from oven and pour most of the grease into the
> batter, leaving
> enough to lubricate the pan. You know the grease was
> hot enough if it
> sizzles when added to the batter and again when you pour
> the mixture into
> the pan. (This sometimes takes a few batches to gauge
> while learning the
> technique.) Stir quickly into the mix the batter
> until well mixed (but
> trying not to allow the pan to cool much) and then pour in
> the hot greased
> cast iron skillet.
>
> Bake at 400° for about 18 minutes, until edges pull
> away. I place a dinner
> plate over the skillet and turn upside down immediately
> after taking out of
> oven. If it sticks, your pan needs more seasoning.
>
> Doug likes his middle soft, so we only cook about 16
> minutes, his mom likes
> hers dryer,so she cooks up to 20 min. Without sight,
> I would guide cook
> times by desired result and play in subsequent
> preparations.
>
> We butter (or smart spread) our tops and bottoms so they
> reheat better, his
> mom slices hers in the middle and adds a pat of whatever
> there. personal
> preferences.
>
> Enjoy!
>
>
> Valerie
>
>
> On Jan 1, 2010, at 3:27 PM, Susan wrote:
>
>
> Hope you'll share the corn bread recipe!
>
> sSusan
>
>
>
>
>
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