[bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe
- From: "Kim Friedman" <kimfri11@xxxxxxxxxxx>
- To: <bksvol-discuss@xxxxxxxxxxxxx>
- Date: Wed, 06 Jan 2010 20:54:18 -0800
Hi, Cindy, my mother couldn't abide schmaltz as it made her ill. That'S why
we cooked with vegetable or peanut oil and used this oil in making matzo
ball soup. I don't think I'm allergic to it. Of course you and I know that
pate is a fancy-shmancy way of saying chopped liver (grin). Regards and good
eating, Kim.
-----Original Message-----
From: bksvol-discuss-bounce@xxxxxxxxxxxxx
[mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Cindy
Sent: Wednesday, January 06, 2010 12:17 PM
To: bksvol-discuss@xxxxxxxxxxxxx
Subject: [bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT
Southern Corn Bread Recipe
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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