Surry House has great peanut soup. Yum.
David
David Kiracofe
History
Tidewater Community College
Chesapeake Campus
1428 Cedar Road
Chesapeake, Virginia 23322
757-822-5136
>>> Melinda Skinner <[log in to unmask]> 01/11/07 10:39 AM >>>
While I'm waxing nostalgic about Virginia food...
does anyone else love peanut soup?
--
Melinda C. P. Skinner
Writer and Wonderer
-------------- Original message ----------------------
From: Debra Jackson/Harold Forsythe <[log in to unmask]>
> Buttermilk gives to southern baking (and cooking) what cream adds to
French
> and northern Italian cuisine: a light sweetness and the rich flavor
of
> animal fat. Much of the flavor in food, as I am told by a gifted
medical
> anthropologist, is derived from what kind of fat you use, how high you
heat
> it, and how you heat it.
>
> It is important to remember that southern cuisine was created for a
society
> where most of its members burned 3,000-4,000 calories a day without
benefit
> of automobiles, washing machines, and air conditioning. The high
caloric
> and high fat content of southern cooking was part of its appeal to the
> average southerner in say 1900.
>
> If I had eaten the dinner my Virginia-born grandfather took down into
the
> Pennsylvania coal pits six days a week for thirty years, I wouldn't be
here
> to write to you. For my comparatively sedentary way of life, about
half of
> the pork chops, greens, and yams my grandfather ate, with perhaps a
bit less
> meat and more vegetables is suitable. But I still want butter on my
yams,
> vinegar on my greens, and real pork with a thin slice of fat on the
lean for
> the flavor.
>
> Harold S. Forsythe
> ----- Original Message -----
> From: "Excalibur131" <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Wednesday, January 10, 2007 4:12 PM
> Subject: Re: some recipes
>
>
> > See my last post about what to do with southern biscuits. Yummy!
> >
> > Buttermilk is one of the key ingredients, perhaps the key
ingredient, to
> > great southern biscuits. I wonder how many people have ever had
> > buttermilk,
> > much less bought any? I wonder how many have ever cooked with it? I
don't
> > know what it is or how to describe it, but buttermilk gives southern
> > biscuits something special. Maybe a twang? Maybe something in the
texture?
> > Maybe some taste that's there so faintly, yet is so wonderful? I
don't
> > know,
> > but I sure love them.
> >
> > I've also been taught that when you say "knead lightly" that is
exactly
> > what
> > you mean; none of this pounding and beating until the mixture turns
into a
> > big dough ball.
> >
> > Tom
> > Eastern Shore & More Forum
> > http://www.easternshoremore.com/forum/
> > ----- Original Message -----
> > From: "Sunshine49" <[log in to unmask]>
> > To: <[log in to unmask]>
> > Sent: Wednesday, January 10, 2007 2:03 PM
> > Subject: some recipes
> >
> >
> >> All this food talk made me get out my old family recipes, so before
> >> we run out of our allotted 50 posts for today:
> >>
> >> SOUTHERN BISCUIT RECIPE
> >>
> >> 2 c flour
> >> 2/3 tsp. salt
> >> 1/2 tsp soda
> >> 3 Tblsp. shortening
> >> 3/4 c buttermilk
> >>
> >> Combine flour, salt, and soda. Cut in shortening until it resembles
> >> coarse crumbs (I use two table knives- it is important to get it
> >> crumbly, this adds to the light texture- this is also the secret to
> >> light pie crusts). Add buttermilk and stir till well blended. Turn
> >> onto floured board and knead lightly, 3 or 4 times. Roll to 1/2"
> >> thickness, cut with a 2" biscuit cutter, drinking glass, or small
> >> juice glass. Place on lightly greased baking sheet and bake at 450
> >> for 12-15 minutes. Makes 1 dozen.
> >
> > To subscribe, change options, or unsubscribe, please see the
instructions
> > at http://listlva.lib.va.us/archives/va-hist.html
>
> To subscribe, change options, or unsubscribe, please see the
instructions
> at http://listlva.lib.va.us/archives/va-hist.html
To subscribe, change options, or unsubscribe, please see the
instructions
at http://listlva.lib.va.us/archives/va-hist.html
To subscribe, change options, or unsubscribe, please see the instructions
at http://listlva.lib.va.us/archives/va-hist.html
|
