jmcquown wrote:


> Well there ya' go! You have things to learn and people here to teach you
> So welcome to the wonderful world of smoked ham hocks and Southern cooking.


Well I 'ain't' no spring chicken either <g>... I could prolly teach a
thing or two about the wonderful world of Souther Cooking to a few
people here... I used to sling veggies at an old country southern foods
restaurant when I was 18 or so... I'm talkin' real country cookin' - The
whole kitchen staff (besides the platers [me]) was made up of old
ladies; not one a year less than 60 who slaved away all day over hot
stoves cookin' fried okra, yams, hominy and the like... There was a
whole morning staff devoted to peelin' potatoes, slicing okra, breading
the chicken etc... And one granny whose sole purpose was to make pies
around the clock... Of course I was too busy catching a buzz out back
with the dishwasher to jot down the recipes... The owner would send us
out in the evenings to burn empty produce boxes behind the barn ... We
burned down alright <G>... sigh... those were the good 'ol days...

~john




--
"Black holes are where God divided by Zero." - Steven Wright