[bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe

  • From: "Kim Friedman" <kimfri11@xxxxxxxxxxx>
  • To: <bksvol-discuss@xxxxxxxxxxxxx>
  • Date: Thu, 07 Jan 2010 00:12:34 -0800

Hi, Roger, I find it ironic nowadays that there are cookbooks on how to use
all parts of the animal. It is called the "Head-to-tail" movement. It isn't
wasteful and I would guess everything is used. I can agree with that. A
shokhet, i.e., a person who slaughters or butchers animals for those keeping
kosher, would not use the blood at all as it is forbidden and the hind parts
are forbidden. I don't know if you've ever had kishke before, but if you
have the variety eaten by Ashkenazi Jews, you have beef casing to hold the
mixture consisting of onions, salt, pepper, and I can't be sure what else
goes into it. I had my first piece of kishke when attending my cousin's Bar
Mitzvah. I'm thinking that you must probably add more stuff to the blood in
your pan, such as seasonings and other things to give it body, flavor, etc.
I goofed by not saying why I find this ironic. Simply put, there seems a lot
of folk from what one would regard as being of the upper classes looking
down on plebeian cuts and offal in the old days. Regards, Kim.  

-----Original Message-----
From: bksvol-discuss-bounce@xxxxxxxxxxxxx
[mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Roger Loran Bailey
Sent: Wednesday, January 06, 2010 10:07 AM
To: bksvol-discuss@xxxxxxxxxxxxx
Subject: [bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT
Southern Corn Bread Recipe

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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