she-crab soup is better! On Jan 11, 2007, at 10:39 AM, Melinda Skinner wrote: > 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