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I remember my mom used to always make cornbread with cracklins. I haven't seen a cracklin in almost 30 years. Remember when she used to render hog lard for cooking, and we'd wait for the bowl of cracklins and eat them with iced tea. So salty and chewy and fatty and good (she'd sprinke salt on them). These days, you'd probably get some kind of warning on them.
Good times.
I remember cracklins mostly because I remember thinking that for how gross and weird I thought they were I still ate them.
We used to keep a coffee can full of lard when I was young. We would scoop out what we needed then when finished put what was left in the pot, pan, or fryer back into the can. There were probably hundreds of different flavors in that can and I swear it cooked up the best pancakes.
Quote:
Originally Posted by Gandalara
Then there's a section on how to dust a room - it includes removing the furniture from the room!
I am guilty of this. I mean if you are going to clean you might as well clean everything.
I just remembered my father (rip) used to eat pig brains I think they called it scrapple and hog head cheese
AND ///// DRUMROLL \\\\
MOUNTAIN OYSTERS ( mountain oysters are pig ------ testicles )
A funny story about him and my mom happened when he , a southern bred man, was with her at the butcher and bought some .
Well, she kept asking him what is that , what the heck is that and he was trying to answer with a polite southern whisper ,
but she couldn't hear cause us kids were making noise and he raised his voice to tell her and you guessed it ---the whole place was quiet as a mouse p-e-e-i-n-g on cotton
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Originally Posted by Bulldogdad
Hardtack and Pemmican. Dont get much more old timely than that.
Various recipes on the internet to be had for you adventurous soles.
I just want to know what the heck is COWBOY COFFEE ? Anybody ?
and I got a recipe for ' summer sausage ' but I need to translate it to post it here .
Here's a great example of an old-time, but regional recipe. I just love the way they're written. These are from a 1913 PNW cookbook:
Creamed Clams.
One dozen razor clams. Cut out the black, clean thoroughly, put in colander and let them dry off. Take a tablespoon of butter and 2 tablespoons of flour and 3 or 4 slices of onion and let it brown. Then put in the clams and let them brown. Put it all in a double boiler about 9 in the morning and let it simmer all day. Just before dinner put in 1/2 cup thick cream, salt, and cayenne pepper. Put on small pieces of toast, on platter.
or how about
Oysters and Noodles.
Make noodles and cut them about half an inch wide, boil in salt water, drain, pour cold water over them and drain well. Butter a pudding dish, put in a layer of noodles, then of oysters, sprinkle a little salt and pepper over them and flakes of butter here and there, then another layer of noodles, then oysters again until your dish is full. Have the upper layer of noodles, pour the oysters and a cup of cream over all; bake 1/2 hour.
I mean ... no temperatures. No measurements. What time is dinner if it's been cooking since 9 in the morning?
Or how about one just filled with ... "what is that?"s. i mean ... how is something "larded with truffles" ... what's a "supreme sauce" or a "medallion of fried hominy." And is the sauce you're supposed to pour over it the supreme sauce, or what?
Chicken Lockridge.
Cook the breasts of a spring chicken which has been larded with truffles, in a glass of white wine and a pint of supreme sauce. Serve the chicken on a medallion of fried hominy, with fresh mushrooms on the side and sauce over all. This is good for two people.
Coffee made in boiling water without a filter, poured very very carefully
Some people add crushed egg shells.
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Originally Posted by PatanjaliTwist
Some people add crushed egg shells.
Why Gand? Flavor? Calcium?
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Originally Posted by EnricoV
It's said to take away the bitterness.
Actually, it's to help hold the grounds at the very bottom of the pot so they don't get poured into the cup. Some folks put an egg white or even a whole egg in the pot for that purpose.
Location: Georgia, on the Florida line, right above Tallahassee
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Quote:
Originally Posted by glamatomic
Hey There!
I haven't read all of the other responses, but Mince Meat Pies are still popular in Australia and the UK around Christmastime. I've never personally tried them (I'm a vegetarian) but I believe they're dried fruit mixed with spices, sugar and meat, served in pie.
Vinegar Pie on the other hand is AWESOME. I had it for the first time at an old restaurant here in North Carolina called Jarrett House. Their recipe for Vinegar Pie is here. It's delicious- so if you ever get a chance to make it or eat it, I would highly recommend it!
Also, if you're interested in really, really old school recipes and cooking techniques I would suggest purchasing a Boston Cooking School reprint- although you can read the original online here. Also, there's a book called 'Perfection Salad' by Laura Shapiro which is non-fiction about cooking in the late 19th and early 20th century.
Coffee made in boiling water without a filter, poured very very carefully
Some people add crushed egg shells.
That's camping coffee here. My mum made it once when we were berry picking, in the coffee pot over the fire, bring to the boil three times and then serve. So so strong and bitter!
Homemade beer is old fashioned, every household used to brew their own beer using rye flour and rye malt, low alcohol so the children could drink it too. Nowadays most people just buy it ready-made from the shops and its just not the same (I had the real stuff once when I was a kid, sweet and refreshing)
Jellied mandrilene. It's a cold, jellied beef soup that was popular at the turn of the last century through the 30s.
Malted wheat cereal for breakfast.
Pheasant Under Glass.
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I think they called it scrapple 
and hog head cheese 
( mountain oysters are pig 
------ testicles )
