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