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RE: seedling mulch NOW grits, tongue and other "delicacies"

Kids these days have no idea, do they?  At least not the kids I see most of
the time.  I think it's a shame that they only see the "grocery store"
version of food.  I'd have loved to have tried some of those potato chips!!!
They do sound great!

Bonnie (SW OH - zone 5)

-----Original Message-----
From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On Behalf
Of james singer
Sent: Sunday, August 15, 2004 4:51 PM
To: gardenchat@hort.net
Subject: Re: [CHAT] seedling mulch NOW grits, tongue and other "delicacies"

Hi, Bonnie. When I had the sheep farm, we hired out the slaughtering 
and butchering, but did most of the rest of it ourselves. We always 
saved the pig fat/cow suet until the end of the slaughtering season, 
then rendered it together in a large vat. When it was bubbly, we threw 
in thin sliced potatoes and made the best potato chips I've ever had. 
We always had teenagers standing in line to eat them.

The potatoes also absorbed all the remaining blood in the fat [the real 
flavor, I think] and left it more or less inert and ready to store.

On Sunday, August 15, 2004, at 04:21 PM, Bonnie & Bill Morgan wrote:

> Marge, I'm glad I'm not the only one who liked tongue, though not 
> enough to
> prepare, cook & slice it down myself!  The sausages are another matter.
> Most of my uncles were farmers in Loogootee or Jasper Indiana.  I used 
> to
> spend some vacation time with Uncle Albert and he always did his own
> butchering.  He truly did clean out the intestines and use it for the
> sausage.  When Aunt Alvina got through seasoning it, and Uncle Albert 
> had
> stuffed it into the intestines, it was a wonderful thing to cook!
> And when Uncle Albert had stripped all the fat off the animal (usually 
> a cow
> or a pig) he'd put that in a big pot and cook it all down.  There 
> would be
> rind treats from there in the evening.  After the treats had been 
> scooped
> out, Aunt Alvina would make her own soap.  (I was too busy helping with
> other things to see what she did to that fat to make the soap.)
> Of course, those two communities in Indiana are primarily German
> communities.  Until a decade or so, you could see street signs that 
> ended in
> "strasse."  It was like going to "little" Germany.  The last time I 
> was in
> the area, one could still attend a worship service of your choice 
> spoken in
> German and the restaurants used to serve some great Sauerbraten, 
> sausages
> and pastries.  Still, I would have liked to have tried your slender
> frankfurter, Marge.  It had to be heaven!
> Blessings,
> Bonnie (SW OH - zone 5)
> -----Original Message-----
> From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On 
> Behalf
> Of Marge Talt
> Sent: Sunday, August 15, 2004 3:05 AM
> To: gardenchat@hort.net
> Subject: Re: [CHAT] seedling mulch NOW grits
> Well, Bonnie, I will confess that one of my favorite items my Mom
> used to make was pickled tongue.  I was the only one who really liked
> it; have not had it for many years as Mom is now 86 and it's a lot of
> work...also used to like pickled pig's feet - bought in a jar.
> They're still for sale but I can't justify the calories - both items
> eaten on saltine crackers:-)
> Personally, I can't see the difference between tongue and any other
> beef cut (well, excepting filet Mignon)....now, the scrapple under
> discussion is another matter - my DH likes it - I think YUCK!  Pig's
> feet is also another story for most people, I suppose.
> But most everyone likes sausage (I'm not keen on most of it) and that
> always contained all the left over bits - it was invented by some
> thrifty cook so long ago I am sure nobody really knows when...and
> sausage was originally packed in cleaned out intestines; think some
> still is; I really don't want to know what's in the modern
> equivalent, probably "edible" plastic of some sort....sausage
> including hot dogs which are derived from, I believe, a German type
> sausage.
> One of my fond memories from visiting Germany when we lived in Europe
> when I was a kid was this incredible narrow frankfurter type sausage
> sold by vendors from carts on street corners - served on slices of a
> crunchy sort of French bread with hot mustard; never had it
> since...fantastic.  Hot dogs compared are sort of like processed
> cheese compared to a fine Brie.
> Marge Talt, zone 7 Maryland
> mtalt@hort.net
> Editor:  Gardening in Shade
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> ----------
>> From: Bonnie & Bill Morgan <wmorgan972@ameritech.net>
>> Mother frequently cooked tongue.  I didn't know what it was until I
> was a
>> teen and was with her when she bought the cows tongue.  All those
> years as a
>> kid, I thought it was just a really tasty lunch meat.  Mom usually
> cooked it
>> when no one was around, aired out the kitchen before anyone came
> back in and
>> quick chilled the tongue in the fridge, slicing it very thin before
> I got
>> back home from school.  It tastes good until you know what you are
> eating.
>> :>0
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Island Jim
Southwest Florida
27.0 N, 82.4 W
Zone 10a
Minimum 30 F [-1 C]

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