And don't forget spoonbread with lots of butter!
Anne in Brooklyn
-----Original Message-----
>From: Melinda Skinner <[log in to unmask]>
>Sent: Jan 11, 2007 10:39 AM
>To: [log in to unmask]
>Subject: Re: [VA-HIST] some recipes
>
>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
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>>
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