I have a recipe for cornbread which just lists 'Cornbread'! I have a bag of
'Fine Cornmeal'. Is that suitable?


--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag of
> 'Fine Cornmeal'. Is that suitable?

Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.

"Gary" wrote in message ...

Ophelia wrote:
>
> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
> of
> 'Fine Cornmeal'. Is that suitable?

Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
====

Thanks very much Will any cornmeal work ie coarse etc

--
http://www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
>> of
>> 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

Sure, but the textures will be different. I like coarse cornmeal for
cornbread, and no sugar, but it's a preference only.

Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
>> of
>> 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

Sure, but the textures will be different. I like coarse cornmeal for
cornbread, and no sugar, but it's a preference only.

Cheri

============

Understood. The fine meal one was very good but I also now have a recipe
for using coarse meal so I will try that when I find some


--
http://www.helpforheroes.org.uk

On Wed, 14 Sep 2016 11:43:11 +0100, "Ophelia" >
wrote:

> Thanks very much Will any cornmeal work ie coarse etc

Yes, but coarse will be crunchier. If you have the coarse, and want
it finer - whiz it a bit in your FP and that will do the trick.

Just an FYI: coarse, IMO, makes great polenta.

--
I love cooking with wine.
Sometimes I even put it in the food.

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
> > of
> > 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

Any cornmeal will work. You'll just have to experiment and see what kind
you like, if you like it at all. I only make cornbread with chili and I
only make chili maybe once every 2 years.

I use the Jiffy Corn Muffin mix in a box for only about 33-50 cents
each. Don't make muffins, I bake it in an 8" round cake pan. Once it
comes out of the oven, I melt lots of butter on top of it.

No need for me to make from scratch as I would only be trying to
recreate the Jiffy recipe. A box or 2 of that every year or two works
for me.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > I have a recipe for cornbread which just lists 'Cornbread'! I have a
> > bag
> > of
> > 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

Any cornmeal will work. You'll just have to experiment and see what kind
you like, if you like it at all. I only make cornbread with chili and I
only make chili maybe once every 2 years.

I use the Jiffy Corn Muffin mix in a box for only about 33-50 cents
each. Don't make muffins, I bake it in an 8" round cake pan. Once it
comes out of the oven, I melt lots of butter on top of it.

No need for me to make from scratch as I would only be trying to
recreate the Jiffy recipe. A box or 2 of that every year or two works
for me.

=============

What kind of cornmeal is in the Jiffy muffins?

--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> What kind of cornmeal is in the Jiffy muffins?

"yellow corn meal"
Don't try to recreate from scratch Jiffy corn muffins until you try a
box of the original. If you like that, then try your own version if
necessary.

Same with the recent Lipton onion soup mix. Why try to make it from
scratch when you don't even know if you like it?

Last week, I made a 2lb meatloaf and for the first time, I added a
packet of the onion soup mix. It was good. I'll use that again next time
but I won't make up my own scratch version. That would be a total waste
of my time.

A Banquet Turkey dinner is fine for me occasionally. Turkey, stuffing
and gravy, mashed potatoes and peas. A 10oz meal, 280 calories, costs
about $1.00, and pretty tasty. I can make that dinner in 5 minutes. Do
you think I'm going to make all that from scratch? I don't think so.

On Wednesday, September 14, 2016 at 8:40:58 AM UTC-10, Gary wrote:
> Ophelia wrote:
> >
> > "Gary" wrote in message ...
> >
> > Ophelia wrote:
> > >
> > > I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
> > > of
> > > 'Fine Cornmeal'. Is that suitable?
> >
> > Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> > ====
> >
> > Thanks very much Will any cornmeal work ie coarse etc
>
> Any cornmeal will work. You'll just have to experiment and see what kind
> you like, if you like it at all. I only make cornbread with chili and I
> only make chili maybe once every 2 years.
>
> I use the Jiffy Corn Muffin mix in a box for only about 33-50 cents
> each. Don't make muffins, I bake it in an 8" round cake pan. Once it
> comes out of the oven, I melt lots of butter on top of it.
>
> No need for me to make from scratch as I would only be trying to
> recreate the Jiffy recipe. A box or 2 of that every year or two works
> for me.

I like the Jiffy. I pay $.99 to $1.19 for a box. It sounds like you're buying your Jiffy out of the trunk of some guy's car. I make 6 muffins in my toaster oven. The Jiffy and the toaster oven makes it all happen real fast. I can have my god-damn muffins in 15 minutes.

"l not -l" wrote in message ...


On 14-Sep-2016, "Ophelia" > wrote:

> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > I have a recipe for cornbread which just lists 'Cornbread'! I have a
> > bag
> > of
> > 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

IMO, it depends on the type of cornbread you are making. A good southern
cornbread would generally not include sugar or wheat flour; I use coarse
cornmeal in mine. Northern cornbread recipes tend to want quite a bit of
sugar and up to half wheat flour; IMO, a medium cornmeal would be
appropriate for that style.

The recipe I use follows; it is a good example of a style where coarse corn
meal works well

* Exported from MasterCook *

Corn Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cornmeal -- *see Note
1 teaspoon salt
1 teaspoon baking soda
2 whole eggs -- large
2 cups buttermilk
1 tablespoon shortening -- bacon drippings are best

Mix dry ingredients thoroughly. Beat eggs and mix with buttermilk into the
dry, stir well.

Heat a 10 or 12-inch cast iron skillet with a tablspoon of shortening in it
in a 450F oven.

When oven and skillet are fully heated, pour the cornbread mix in the
skillet and bake for 20 minutes, or until a toothpick comes out clean from
the middle.

Yield:
"8 wedges"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 4g Fat (19.6% calories
from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol;
507mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
1/2 Fat.

NOTES : Medium or coarse ground; I prefer Bob's Red Mill Coarse Ground Corn
Grits/Polenta.

Nutr. Assoc. : 0 0 0 0 0 0


Change Cujo to Juno for email.
===============

Thanks very much I will look for coarse cornmeal next and try that one

The one I just made with fine cornmeal was a success and hubby loves it)

<saved> )



--
http://www.helpforheroes.org.uk

"Ophelia" wrote in message ...


Sorry, I ought to have said these are the ingredients in my recipe:

• 2 cups cornmeal
• 3/4 cup all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar, or as desired
• 1 1/2 cups milk
• 2 large eggs
• 5 tablespoons butter, melted

As you say, different to yours and I am keen to try it out.


--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> Thanks very much I will look for coarse cornmeal next and try that one
>
> The one I just made with fine cornmeal was a success and hubby loves it)

If "himself" loved what you just made, stick with it.

"Gary" wrote in message ...

Ophelia wrote:
>
> Thanks very much I will look for coarse cornmeal next and try that
> one
>
> The one I just made with fine cornmeal was a success and hubby loves it)

If "himself" loved what you just made, stick with it.

===========

Oh I shall keep the recipe and use it again, but I just love to
experiment) I can't imagine having one single recipe and always just
using that one


--
http://www.helpforheroes.org.uk

On 9/14/2016 3:19 PM, Sqwertz wrote:
> On Wed, 14 Sep 2016 14:56:25 GMT, l not -l wrote:
>
>> IMO, it depends on the type of cornbread you are making. A good southern
>> cornbread would generally not include sugar or wheat flour; I use coarse
>> cornmeal in mine. Northern cornbread recipes tend to want quite a bit of
>> sugar and up to half wheat flour; IMO, a medium cornmeal would be
>> appropriate for that style.
>
> We have plenty of sweet cornbread in the South. I'd say about 40% are
> significantly sweet (from what I've seen served at restaurants and the
> mixes sold in the stores). Here's a fairly well researched article on
> the subject:
>
> http://www.newsobserver.com/living/f...e68774832.html
>
> -sw
>
That Jiffy Mix or Martha White stuff Gary talks about certainly does
taste sweet to me. That's why I refuse to buy and use it. Just as
simple for me to mix my own.

The "cornbread" I had in Boston was like soft, spongy white cake. Ugh!

I use medium grind cornmeal with about 1/4 cup of flour. No more than a
tablespoonful of sugar.

What the heck, I wasn't a child of the "South". The first cornbread I
ever tasted came in a box complete with a small aluminum baking tin.
Betty Crocker, I think it was. I was around 9 years old. Mom bought it
when we lived in Virginia. The only thing I discovered from that is I
liked things cooked with cornmeal.

The restaurants around here that serve cornbread (muffins) do not serve
overly sweet cornbread.

Jill

On Wed, 14 Sep 2016 21:48:29 -0400, jmcquown >
wrote:

> That Jiffy Mix or Martha White stuff Gary talks about certainly does
> taste sweet to me. That's why I refuse to buy and use it. Just as
> simple for me to mix my own.
>
> The "cornbread" I had in Boston was like soft, spongy white cake. Ugh!
>
I had that on Cape Cod. It was quite a shock and pretty awful
tasting, but I finally understood what people were talking about. I
think that abomination is pretty much limited to that part of the
country, because it's the first and last time I've ever encountered
it.

> I use medium grind cornmeal with about 1/4 cup of flour. No more than a
> tablespoonful of sugar.
>
> What the heck, I wasn't a child of the "South". The first cornbread I
> ever tasted came in a box complete with a small aluminum baking tin.
> Betty Crocker, I think it was. I was around 9 years old. Mom bought it
> when we lived in Virginia. The only thing I discovered from that is I
> liked things cooked with cornmeal.
>
> The restaurants around here that serve cornbread (muffins) do not serve
> overly sweet cornbread.
>
Most restaurants don't serve anything but crusty bread here, however
two do and their cornbread muffins are just about perfect IMO.
Definitely not too sweet or too crumbly.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/15/2016 12:44 AM, sf wrote:
> On Wed, 14 Sep 2016 21:48:29 -0400, jmcquown >
> wrote:
>
>> I use medium grind cornmeal with about 1/4 cup of flour. No more than a
>> tablespoonful of sugar.
>>
>> What the heck, I wasn't a child of the "South". The first cornbread I
>> ever tasted came in a box complete with a small aluminum baking tin.
>> Betty Crocker, I think it was. I was around 9 years old. Mom bought it
>> when we lived in Virginia. The only thing I discovered from that is I
>> liked things cooked with cornmeal.
>>
>> The restaurants around here that serve cornbread (muffins) do not serve
>> overly sweet cornbread.
>>
> Most restaurants don't serve anything but crusty bread here, however
> two do and their cornbread muffins are just about perfect IMO.
> Definitely not too sweet or too crumbly.
>
Oh, I can get really nice yeast rolls in local restaurants. But only a
couple restaurants I have gone to serve cornbread muffins. They
certainly don't taste sweet or like cake.

I'd rather just make my own. Or the corn sticks (cornbread) I made; I
posted a pic of not all that long ago. Not sweet, not crumbly. Moist
and tasty.

Jill

Sqwertz wrote:
>
> On Wed, 14 Sep 2016 06:23:32 -0400, Gary wrote:
>
> > Ophelia wrote:
> >>
> >> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag of
> >> 'Fine Cornmeal'. Is that suitable?
> >
> > Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
>
> I think I would skip a recipe that called for cornbread instead of
> cornmeal. I'd bet she can find another recipe if she tries.

Interesting that she posted that recipe later today and it said
"cornmeal" not cornbread so I don't know what's going on over there in
Scotland.

"Gary" wrote in message ...

Sqwertz wrote:
>
> On Wed, 14 Sep 2016 06:23:32 -0400, Gary wrote:
>
> > Ophelia wrote:
> >>
> >> I have a recipe for cornbread which just lists 'Cornbread'! I have a
> >> bag of
> >> 'Fine Cornmeal'. Is that suitable?
> >
> > Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
>
> I think I would skip a recipe that called for cornbread instead of
> cornmeal. I'd bet she can find another recipe if she tries.

Interesting that she posted that recipe later today and it said
"cornmeal" not cornbread so I don't know what's going on over there in
Scotland.

==========

The 'recipe' was called 'cornbread'!

An ingredient was called 'cornmeal'!


--
http://www.helpforheroes.org.uk

On Wednesday, September 14, 2016 at 4:25:34 PM UTC-4, Ophelia wrote:
> "Gary" wrote in message ...
>
> Sqwertz wrote:
> >
> > On Wed, 14 Sep 2016 06:23:32 -0400, Gary wrote:
> >
> > > Ophelia wrote:
> > >>
> > >> I have a recipe for cornbread which just lists 'Cornbread'! I have a
> > >> bag of
> > >> 'Fine Cornmeal'. Is that suitable?
> > >
> > > Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> >
> > I think I would skip a recipe that called for cornbread instead of
> > cornmeal. I'd bet she can find another recipe if she tries.
>
> Interesting that she posted that recipe later today and it said
> "cornmeal" not cornbread so I don't know what's going on over there in
> Scotland.
>
> ==========
>
> The 'recipe' was called 'cornbread'!
>
> An ingredient was called 'cornmeal'!
>
>
> --
> http://www.helpforheroes.org.uk

Which is not at all what you wrote, retard. You wrote "I have a recipe for cornbread which just lists 'Cornbread'!"

l not -l wrote:
> On 17-Sep-2016, wrote:
>
>> On Saturday, September 17, 2016 at 10:10:05 AM UTC-5, Gary wrote:
>>>
>>> " wrote:
>>>>
>>>> In many Southern homes cornbread is on the table EVERY
>>>> night at dinnertime.
>>>
>>> And you know that how?
>>>
>>>
>> Ummmmmmm, because *I* live in the South. Does that
>> answer your question?
>>>
>>> Sounds like you are just stereotyping Southern people.
>>>
>> I've lived in the South ALL my life and I have a fair idea
>> of what we eat.
>>>
>>> Do all black people love watermelon and Moon Pies?
>>>
>> How did watermelon, Moon Pies and black people enter into
>> this conversation? I'm not black and I love watermelon
>> but I detest Moon Pies. If I live to be 100 and never see
>> another Moon Pie again it will be too soon.
>
> I lived in the south (Kentucky) from birth until I was 12, and continue to
> have ties (family and property) there still. One of my grandmothers had
> biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
> every meal I ever had there. Those grandparents were share-cropppers and
> had several family members working the fields; dinner (noon meal) always
> included feeding the "hands". My other grandmother, though she had in
> earlier years, did not cook for field hands; she always had biscuits OR
> cornbread on the table. One of my favorite things to eat as a child was
> cornbread with butter and sorghum.
>
> I have noticed that a lot of people don't really understand "southern" food.
> What is often called "soul" food is thought to be for African Americans; the
> reality is, it is what cash-poor people ate. Sometimes when I checkout at
> the supermarket an AA checker will ask me why I have collards, or hocks or
> smoked jowl or whatever. A share-cropper family ate the stuff they couldn't
> sell at a good price and, much of the year, had little cash; therefore
> bought only necessary pantry items. In addition to food from the garden, my
> grandparents would forage; we ate collards and other greens when my
> grandfather found them growing wild in/near his fields. Soul food is what
> people of limited means lived on; and, they learned how to make it taste
> great.
>
> In the western KY of my youth more people (black or white) thought more of
> cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
> our general store. The three biggest selling "treats" at that store were
> Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
> poured into a bottle of RC cola.
>

Kentucky was not a confederate state, but it was close to
the confederate border, like maryland.

A lot of things vary in the south itself. For example,
People have different ideas of barbecue sauce from the
carolinas through to texas, though both were surely members
of the confederacy.

Even the african people that still inhabit the south have
different traditions and tribal allegiances. Good examples
of african food is in the new orleans fusion of negro and
french cuisine, or the old south food available in Atlanta,
and most cities in the south.

Southern food is not just the moldy, stained recipes of old
white women, or old negro women.

"l not -l" wrote in message ...


On 17-Sep-2016, wrote:

> On Saturday, September 17, 2016 at 10:10:05 AM UTC-5, Gary wrote:
> >
> > " wrote:
> > >
> > > In many Southern homes cornbread is on the table EVERY
> > > night at dinnertime.
> >
> > And you know that how?
> >
> >
> Ummmmmmm, because *I* live in the South. Does that
> answer your question?
> >
> > Sounds like you are just stereotyping Southern people.
> >
> I've lived in the South ALL my life and I have a fair idea
> of what we eat.
> >
> > Do all black people love watermelon and Moon Pies?
> >
> How did watermelon, Moon Pies and black people enter into
> this conversation? I'm not black and I love watermelon
> but I detest Moon Pies. If I live to be 100 and never see
> another Moon Pie again it will be too soon.

I lived in the south (Kentucky) from birth until I was 12, and continue to
have ties (family and property) there still. One of my grandmothers had
biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
every meal I ever had there. Those grandparents were share-cropppers and
had several family members working the fields; dinner (noon meal) always
included feeding the "hands". My other grandmother, though she had in
earlier years, did not cook for field hands; she always had biscuits OR
cornbread on the table. One of my favorite things to eat as a child was
cornbread with butter and sorghum.

I have noticed that a lot of people don't really understand "southern" food.
What is often called "soul" food is thought to be for African Americans; the
reality is, it is what cash-poor people ate. Sometimes when I checkout at
the supermarket an AA checker will ask me why I have collards, or hocks or
smoked jowl or whatever. A share-cropper family ate the stuff they couldn't
sell at a good price and, much of the year, had little cash; therefore
bought only necessary pantry items. In addition to food from the garden, my
grandparents would forage; we ate collards and other greens when my
grandfather found them growing wild in/near his fields. Soul food is what
people of limited means lived on; and, they learned how to make it taste
great.

In the western KY of my youth more people (black or white) thought more of
cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
our general store. The three biggest selling "treats" at that store were
Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
poured into a bottle of RC cola.
--
Change Cujo to Juno for email.

=============

Thanks for sharing. I love hearing how families lived 'back in the day'!


--
http://www.helpforheroes.org.uk

Ophelia wrote:
>"l not -l" wrote:
>>Gary wrote:
>> > itsjoannotjoan wrote:
>> > >
>> > > In many Southern homes cornbread is on the table EVERY
>> > > night at dinnertime.
>> >
>> > And you know that how?
>> >
>> Ummmmmmm, because *I* live in the South. Does that
>> answer your question?
>> >
>> > Sounds like you are just stereotyping Southern people.
>> >
>> I've lived in the South ALL my life and I have a fair idea
>> of what we eat.
>> >
>> > Do all black people love watermelon and Moon Pies?
>> >
>> How did watermelon, Moon Pies and black people enter into
>> this conversation? I'm not black and I love watermelon
>> but I detest Moon Pies. If I live to be 100 and never see
>> another Moon Pie again it will be too soon.
>
>I lived in the south (Kentucky) from birth until I was 12, and continue to
>have ties (family and property) there still. One of my grandmothers had
>biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
>every meal I ever had there. Those grandparents were share-cropppers and
>had several family members working the fields; dinner (noon meal) always
>included feeding the "hands". My other grandmother, though she had in
>earlier years, did not cook for field hands; she always had biscuits OR
>cornbread on the table. One of my favorite things to eat as a child was
>cornbread with butter and sorghum.
>
>I have noticed that a lot of people don't really understand "southern" food.
>What is often called "soul" food is thought to be for African Americans; the
>reality is, it is what cash-poor people ate. Sometimes when I checkout at
>the supermarket an AA checker will ask me why I have collards, or hocks or
>smoked jowl or whatever. A share-cropper family ate the stuff they couldn't
>sell at a good price and, much of the year, had little cash; therefore
>bought only necessary pantry items. In addition to food from the garden, my
>grandparents would forage; we ate collards and other greens when my
>grandfather found them growing wild in/near his fields. Soul food is what
>people of limited means lived on; and, they learned how to make it taste
>great.
>
>In the western KY of my youth more people (black or white) thought more of
>cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
>our general store. The three biggest selling "treats" at that store were
>Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
>poured into a bottle of RC cola.
>
>Thanks for sharing. I love hearing how families lived 'back in the day'!

Yes, very interesting post, learned about Tom's Peanuts... thank you.
https://en.wikipedia.org/wiki/Tom%27s_Snacks
I learned a lot about southern food in the navy being that about 75%
of the crew were southerners and of those more than half were black. I
was constantly being told the "right" way to cook this and that like
it was done at home, and lots of arguments ensued between southerners
from differeent areas, even from the same state. I quickly found out
that most southerners had never seen spaghetti, some wouldn't eat
those 'worms' while some tried it and liked it so much they could
easily consume a whole pound and more. One thing you may find
surprising is that southerners much prefered ham steaks with red eye
gravy and breakfast sausages to bacon, it was primarily the
northerners who prefered bacon and not too crisp, limp was prefered. I
baked an awful lot of corn bread in huge roasting pans, it was served
every day... no one wanted it with bacon grease, the most popular way
was drowned in white sauce with breakfast sausages (southern SOS).
Corn bread smothered with baked beans was also popular among
southerners. Northerners preferred pound cake and bread pudding.
That southerners like blackeyed peas has to be a myth, they only
wanted navy beans prepared Boston style... most every night I put up
an 80 quart kopper with beans (a la Heinz pork n' beans style), every
drop was eaten for breakfast. A kopper is a steam jacketed kettle,
there were no pots or stoves in a ship's galley.
This was home for four years:
https://ussjohnpauljones.org/images/...ernization.jpg
Couldn't find images of a DD galley. found an image of a DDE
(destroyer escort) galley:
http://www.ussslater.org/tour/decks/...ey/galley.html

On 9/18/2016 6:56 AM, Brooklyn1 wrote:
> Ophelia wrote:
>> "l not -l" wrote:
>>> Gary wrote:
>>>> itsjoannotjoan wrote:
>>>>>
>>>>> In many Southern homes cornbread is on the table EVERY
>>>>> night at dinnertime.
>>>>
>>>> And you know that how?
>>>>
>>> Ummmmmmm, because *I* live in the South. Does that
>>> answer your question?
>>>>
>>>> Sounds like you are just stereotyping Southern people.
>>>>
>>> I've lived in the South ALL my life and I have a fair idea
>>> of what we eat.
>>>>
>>>> Do all black people love watermelon and Moon Pies?
>>>>
>>> How did watermelon, Moon Pies and black people enter into
>>> this conversation? I'm not black and I love watermelon
>>> but I detest Moon Pies. If I live to be 100 and never see
>>> another Moon Pie again it will be too soon.
>>
>> I lived in the south (Kentucky) from birth until I was 12, and continue to
>> have ties (family and property) there still. One of my grandmothers had
>> biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
>> every meal I ever had there. Those grandparents were share-cropppers and
>> had several family members working the fields; dinner (noon meal) always
>> included feeding the "hands". My other grandmother, though she had in
>> earlier years, did not cook for field hands; she always had biscuits OR
>> cornbread on the table. One of my favorite things to eat as a child was
>> cornbread with butter and sorghum.
>>
>> I have noticed that a lot of people don't really understand "southern" food.
>> What is often called "soul" food is thought to be for African Americans; the
>> reality is, it is what cash-poor people ate. Sometimes when I checkout at
>> the supermarket an AA checker will ask me why I have collards, or hocks or
>> smoked jowl or whatever. A share-cropper family ate the stuff they couldn't
>> sell at a good price and, much of the year, had little cash; therefore
>> bought only necessary pantry items. In addition to food from the garden, my
>> grandparents would forage; we ate collards and other greens when my
>> grandfather found them growing wild in/near his fields. Soul food is what
>> people of limited means lived on; and, they learned how to make it taste
>> great.
>>
>> In the western KY of my youth more people (black or white) thought more of
>> cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
>> our general store. The three biggest selling "treats" at that store were
>> Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
>> poured into a bottle of RC cola.
>>
>> Thanks for sharing. I love hearing how families lived 'back in the day'!
>
> Yes, very interesting post, learned about Tom's Peanuts... thank you.
> https://en.wikipedia.org/wiki/Tom%27s_Snacks
> I learned a lot about southern food in the navy being that about 75%
> of the crew were southerners and of those more than half were black. I
> was constantly being told the "right" way to cook this and that like
> it was done at home, and lots of arguments ensued between southerners
> from differeent areas, even from the same state. I quickly found out
> that most southerners had never seen spaghetti, some wouldn't eat
> those 'worms' while some tried it and liked it so much they could
> easily consume a whole pound and more. One thing you may find
> surprising is that southerners much prefered ham steaks with red eye
> gravy and breakfast sausages to bacon, it was primarily the
> northerners who prefered bacon and not too crisp, limp was prefered. I
> baked an awful lot of corn bread in huge roasting pans, it was served
> every day... no one wanted it with bacon grease, the most popular way
> was drowned in white sauce with breakfast sausages (southern SOS).
> Corn bread smothered with baked beans was also popular among
> southerners. Northerners preferred pound cake and bread pudding.
> That southerners like blackeyed peas has to be a myth, they only
> wanted navy beans prepared Boston style... most every night I put up
> an 80 quart kopper with beans (a la Heinz pork n' beans style), every
> drop was eaten for breakfast. A kopper is a steam jacketed kettle,
> there were no pots or stoves in a ship's galley.
> This was home for four years:
> https://ussjohnpauljones.org/images/...ernization.jpg
> Couldn't find images of a DD galley. found an image of a DDE
> (destroyer escort) galley:
> http://www.ussslater.org/tour/decks/...ey/galley.html
>


I posted several design plans and photos from WWII destroyers galleys a
while back, but nobody bothered to comment. I thought they were pretty
interesting.

Taxed and Spent wrote:
>
> I posted several design plans and photos from WWII destroyers galleys a
> while back, but nobody bothered to comment. I thought they were pretty
> interesting.

You wanna maybe send again with all links?
I don't remember seeing that but I'm interested.

"Taxed and Spent" wrote in message ...

On 9/18/2016 6:56 AM, Brooklyn1 wrote:
> Ophelia wrote:
>> "l not -l" wrote:
>>> Gary wrote:
>>>> itsjoannotjoan wrote:
>>>>>
>>>>> In many Southern homes cornbread is on the table EVERY
>>>>> night at dinnertime.
>>>>
>>>> And you know that how?
>>>>
>>> Ummmmmmm, because *I* live in the South. Does that
>>> answer your question?
>>>>
>>>> Sounds like you are just stereotyping Southern people.
>>>>
>>> I've lived in the South ALL my life and I have a fair idea
>>> of what we eat.
>>>>
>>>> Do all black people love watermelon and Moon Pies?
>>>>
>>> How did watermelon, Moon Pies and black people enter into
>>> this conversation? I'm not black and I love watermelon
>>> but I detest Moon Pies. If I live to be 100 and never see
>>> another Moon Pie again it will be too soon.
>>
>> I lived in the south (Kentucky) from birth until I was 12, and continue
>> to
>> have ties (family and property) there still. One of my grandmothers had
>> biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
>> every meal I ever had there. Those grandparents were share-cropppers and
>> had several family members working the fields; dinner (noon meal) always
>> included feeding the "hands". My other grandmother, though she had in
>> earlier years, did not cook for field hands; she always had biscuits OR
>> cornbread on the table. One of my favorite things to eat as a child was
>> cornbread with butter and sorghum.
>>
>> I have noticed that a lot of people don't really understand "southern"
>> food.
>> What is often called "soul" food is thought to be for African Americans;
>> the
>> reality is, it is what cash-poor people ate. Sometimes when I checkout
>> at
>> the supermarket an AA checker will ask me why I have collards, or hocks
>> or
>> smoked jowl or whatever. A share-cropper family ate the stuff they
>> couldn't
>> sell at a good price and, much of the year, had little cash; therefore
>> bought only necessary pantry items. In addition to food from the garden,
>> my
>> grandparents would forage; we ate collards and other greens when my
>> grandfather found them growing wild in/near his fields. Soul food is
>> what
>> people of limited means lived on; and, they learned how to make it taste
>> great.
>>
>> In the western KY of my youth more people (black or white) thought more
>> of
>> cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
>> our general store. The three biggest selling "treats" at that store were
>> Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
>> poured into a bottle of RC cola.
>>
>> Thanks for sharing. I love hearing how families lived 'back in the day'!
>
> Yes, very interesting post, learned about Tom's Peanuts... thank you.
> https://en.wikipedia.org/wiki/Tom%27s_Snacks
> I learned a lot about southern food in the navy being that about 75%
> of the crew were southerners and of those more than half were black. I
> was constantly being told the "right" way to cook this and that like
> it was done at home, and lots of arguments ensued between southerners
> from differeent areas, even from the same state. I quickly found out
> that most southerners had never seen spaghetti, some wouldn't eat
> those 'worms' while some tried it and liked it so much they could
> easily consume a whole pound and more. One thing you may find
> surprising is that southerners much prefered ham steaks with red eye
> gravy and breakfast sausages to bacon, it was primarily the
> northerners who prefered bacon and not too crisp, limp was prefered. I
> baked an awful lot of corn bread in huge roasting pans, it was served
> every day... no one wanted it with bacon grease, the most popular way
> was drowned in white sauce with breakfast sausages (southern SOS).
> Corn bread smothered with baked beans was also popular among
> southerners. Northerners preferred pound cake and bread pudding.
> That southerners like blackeyed peas has to be a myth, they only
> wanted navy beans prepared Boston style... most every night I put up
> an 80 quart kopper with beans (a la Heinz pork n' beans style), every
> drop was eaten for breakfast. A kopper is a steam jacketed kettle,
> there were no pots or stoves in a ship's galley.
> This was home for four years:
> https://ussjohnpauljones.org/images/...ernization.jpg
> Couldn't find images of a DD galley. found an image of a DDE
> (destroyer escort) galley:
> http://www.ussslater.org/tour/decks/...ey/galley.html
>


I posted several design plans and photos from WWII destroyers galleys a
while back, but nobody bothered to comment. I thought they were pretty
interesting.
=============

I didn't see them.



--
http://www.helpforheroes.org.uk

On Sun, 18 Sep 2016 07:51:45 -0700, Taxed and Spent
> wrote:

>On 9/18/2016 6:56 AM, Brooklyn1 wrote:
>> Ophelia wrote:
>>> "l not -l" wrote:
>>>> Gary wrote:
>>>>> itsjoannotjoan wrote:
>>>>>>
>>>>>> In many Southern homes cornbread is on the table EVERY
>>>>>> night at dinnertime.
>>>>>
>>>>> And you know that how?
>>>>>
>>>> Ummmmmmm, because *I* live in the South. Does that
>>>> answer your question?
>>>>>
>>>>> Sounds like you are just stereotyping Southern people.
>>>>>
>>>> I've lived in the South ALL my life and I have a fair idea
>>>> of what we eat.
>>>>>
>>>>> Do all black people love watermelon and Moon Pies?
>>>>>
>>>> How did watermelon, Moon Pies and black people enter into
>>>> this conversation? I'm not black and I love watermelon
>>>> but I detest Moon Pies. If I live to be 100 and never see
>>>> another Moon Pie again it will be too soon.
>>>
>>> I lived in the south (Kentucky) from birth until I was 12, and continue to
>>> have ties (family and property) there still. One of my grandmothers had
>>> biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
>>> every meal I ever had there. Those grandparents were share-cropppers and
>>> had several family members working the fields; dinner (noon meal) always
>>> included feeding the "hands". My other grandmother, though she had in
>>> earlier years, did not cook for field hands; she always had biscuits OR
>>> cornbread on the table. One of my favorite things to eat as a child was
>>> cornbread with butter and sorghum.
>>>
>>> I have noticed that a lot of people don't really understand "southern" food.
>>> What is often called "soul" food is thought to be for African Americans; the
>>> reality is, it is what cash-poor people ate. Sometimes when I checkout at
>>> the supermarket an AA checker will ask me why I have collards, or hocks or
>>> smoked jowl or whatever. A share-cropper family ate the stuff they couldn't
>>> sell at a good price and, much of the year, had little cash; therefore
>>> bought only necessary pantry items. In addition to food from the garden, my
>>> grandparents would forage; we ate collards and other greens when my
>>> grandfather found them growing wild in/near his fields. Soul food is what
>>> people of limited means lived on; and, they learned how to make it taste
>>> great.
>>>
>>> In the western KY of my youth more people (black or white) thought more of
>>> cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
>>> our general store. The three biggest selling "treats" at that store were
>>> Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
>>> poured into a bottle of RC cola.
>>>
>>> Thanks for sharing. I love hearing how families lived 'back in the day'!
>>
>> Yes, very interesting post, learned about Tom's Peanuts... thank you.
>> https://en.wikipedia.org/wiki/Tom%27s_Snacks
>> I learned a lot about southern food in the navy being that about 75%
>> of the crew were southerners and of those more than half were black. I
>> was constantly being told the "right" way to cook this and that like
>> it was done at home, and lots of arguments ensued between southerners
>> from differeent areas, even from the same state. I quickly found out
>> that most southerners had never seen spaghetti, some wouldn't eat
>> those 'worms' while some tried it and liked it so much they could
>> easily consume a whole pound and more. One thing you may find
>> surprising is that southerners much prefered ham steaks with red eye
>> gravy and breakfast sausages to bacon, it was primarily the
>> northerners who prefered bacon and not too crisp, limp was prefered. I
>> baked an awful lot of corn bread in huge roasting pans, it was served
>> every day... no one wanted it with bacon grease, the most popular way
>> was drowned in white sauce with breakfast sausages (southern SOS).
>> Corn bread smothered with baked beans was also popular among
>> southerners. Northerners preferred pound cake and bread pudding.
>> That southerners like blackeyed peas has to be a myth, they only
>> wanted navy beans prepared Boston style... most every night I put up
>> an 80 quart kopper with beans (a la Heinz pork n' beans style), every
>> drop was eaten for breakfast. A kopper is a steam jacketed kettle,
>> there were no pots or stoves in a ship's galley.
>> This was home for four years:
>> https://ussjohnpauljones.org/images/...ernization.jpg
>> Couldn't find images of a DD galley. found an image of a DDE
>> (destroyer escort) galley:
>> http://www.ussslater.org/tour/decks/...ey/galley.html
>>
>
>
>I posted several design plans and photos from WWII destroyers galleys a
>while back, but nobody bothered to comment. I thought they were pretty
>interesting.

I didn't see them, perhaps they weren't labeled as such or I certainly
would have looked. Please repost.

"Brooklyn1" wrote in message
...

Ophelia wrote:
>"l not -l" wrote:
>>Gary wrote:
>> > itsjoannotjoan wrote:
>> > >
>> > > In many Southern homes cornbread is on the table EVERY
>> > > night at dinnertime.
>> >
>> > And you know that how?
>> >
>> Ummmmmmm, because *I* live in the South. Does that
>> answer your question?
>> >
>> > Sounds like you are just stereotyping Southern people.
>> >
>> I've lived in the South ALL my life and I have a fair idea
>> of what we eat.
>> >
>> > Do all black people love watermelon and Moon Pies?
>> >
>> How did watermelon, Moon Pies and black people enter into
>> this conversation? I'm not black and I love watermelon
>> but I detest Moon Pies. If I live to be 100 and never see
>> another Moon Pie again it will be too soon.
>
>I lived in the south (Kentucky) from birth until I was 12, and continue to
>have ties (family and property) there still. One of my grandmothers had
>biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
>every meal I ever had there. Those grandparents were share-cropppers and
>had several family members working the fields; dinner (noon meal) always
>included feeding the "hands". My other grandmother, though she had in
>earlier years, did not cook for field hands; she always had biscuits OR
>cornbread on the table. One of my favorite things to eat as a child was
>cornbread with butter and sorghum.
>
>I have noticed that a lot of people don't really understand "southern"
>food.
>What is often called "soul" food is thought to be for African Americans;
>the
>reality is, it is what cash-poor people ate. Sometimes when I checkout at
>the supermarket an AA checker will ask me why I have collards, or hocks or
>smoked jowl or whatever. A share-cropper family ate the stuff they
>couldn't
>sell at a good price and, much of the year, had little cash; therefore
>bought only necessary pantry items. In addition to food from the garden,
>my
>grandparents would forage; we ate collards and other greens when my
>grandfather found them growing wild in/near his fields. Soul food is what
>people of limited means lived on; and, they learned how to make it taste
>great.
>
>In the western KY of my youth more people (black or white) thought more of
>cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
>our general store. The three biggest selling "treats" at that store were
>Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
>poured into a bottle of RC cola.
>
>Thanks for sharing. I love hearing how families lived 'back in the day'!

Yes, very interesting post, learned about Tom's Peanuts... thank you.
https://en.wikipedia.org/wiki/Tom%27s_Snacks
I learned a lot about southern food in the navy being that about 75%
of the crew were southerners and of those more than half were black. I
was constantly being told the "right" way to cook this and that like
it was done at home, and lots of arguments ensued between southerners
from differeent areas, even from the same state. I quickly found out
that most southerners had never seen spaghetti, some wouldn't eat
those 'worms' while some tried it and liked it so much they could
easily consume a whole pound and more. One thing you may find
surprising is that southerners much prefered ham steaks with red eye
gravy and breakfast sausages to bacon, it was primarily the
northerners who prefered bacon and not too crisp, limp was prefered. I
baked an awful lot of corn bread in huge roasting pans, it was served
every day... no one wanted it with bacon grease, the most popular way
was drowned in white sauce with breakfast sausages (southern SOS).
Corn bread smothered with baked beans was also popular among
southerners. Northerners preferred pound cake and bread pudding.
That southerners like blackeyed peas has to be a myth, they only
wanted navy beans prepared Boston style... most every night I put up
an 80 quart kopper with beans (a la Heinz pork n' beans style), every
drop was eaten for breakfast. A kopper is a steam jacketed kettle,
there were no pots or stoves in a ship's galley.
This was home for four years:
https://ussjohnpauljones.org/images/...ernization.jpg
Couldn't find images of a DD galley. found an image of a DDE
(destroyer escort) galley:
http://www.ussslater.org/tour/decks/...ey/galley.html

======================

Interesting stuff too Thanks I guess everyone likes best what they
are used to or were raised with. One isn't better than the other, just
different)



--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> I guess everyone likes best what they
> are used to or were raised with. One isn't better than the other, just
> different)

Yep. That's the bottom line with food.

"Ophelia" > wrote in message
...

> Interesting stuff too Thanks I guess everyone likes best what they
> are used to or were raised with. One isn't better than the other, just
> different)

Yep, though it's apparently hard for some posters to accept that. LOL

Cheri

On 9/18/2016 6:56 AM, Brooklyn1 wrote:
> Ophelia wrote:
>> "l not -l" wrote:
>>> Gary wrote:
>>>> itsjoannotjoan wrote:
>>>>>
>>>>> In many Southern homes cornbread is on the table EVERY
>>>>> night at dinnertime.
>>>>
>>>> And you know that how?
>>>>
>>> Ummmmmmm, because *I* live in the South. Does that
>>> answer your question?
>>>>
>>>> Sounds like you are just stereotyping Southern people.
>>>>
>>> I've lived in the South ALL my life and I have a fair idea
>>> of what we eat.
>>>>
>>>> Do all black people love watermelon and Moon Pies?
>>>>
>>> How did watermelon, Moon Pies and black people enter into
>>> this conversation? I'm not black and I love watermelon
>>> but I detest Moon Pies. If I live to be 100 and never see
>>> another Moon Pie again it will be too soon.
>>
>> I lived in the south (Kentucky) from birth until I was 12, and continue to
>> have ties (family and property) there still. One of my grandmothers had
>> biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
>> every meal I ever had there. Those grandparents were share-cropppers and
>> had several family members working the fields; dinner (noon meal) always
>> included feeding the "hands". My other grandmother, though she had in
>> earlier years, did not cook for field hands; she always had biscuits OR
>> cornbread on the table. One of my favorite things to eat as a child was
>> cornbread with butter and sorghum.
>>
>> I have noticed that a lot of people don't really understand "southern" food.
>> What is often called "soul" food is thought to be for African Americans; the
>> reality is, it is what cash-poor people ate. Sometimes when I checkout at
>> the supermarket an AA checker will ask me why I have collards, or hocks or
>> smoked jowl or whatever. A share-cropper family ate the stuff they couldn't
>> sell at a good price and, much of the year, had little cash; therefore
>> bought only necessary pantry items. In addition to food from the garden, my
>> grandparents would forage; we ate collards and other greens when my
>> grandfather found them growing wild in/near his fields. Soul food is what
>> people of limited means lived on; and, they learned how to make it taste
>> great.
>>
>> In the western KY of my youth more people (black or white) thought more of
>> cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
>> our general store. The three biggest selling "treats" at that store were
>> Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
>> poured into a bottle of RC cola.
>>
>> Thanks for sharing. I love hearing how families lived 'back in the day'!
>
> Yes, very interesting post, learned about Tom's Peanuts... thank you.
> https://en.wikipedia.org/wiki/Tom%27s_Snacks
> I learned a lot about southern food in the navy being that about 75%
> of the crew were southerners and of those more than half were black. I
> was constantly being told the "right" way to cook this and that like
> it was done at home, and lots of arguments ensued between southerners
> from differeent areas, even from the same state. I quickly found out
> that most southerners had never seen spaghetti, some wouldn't eat
> those 'worms' while some tried it and liked it so much they could
> easily consume a whole pound and more. One thing you may find
> surprising is that southerners much prefered ham steaks with red eye
> gravy and breakfast sausages to bacon, it was primarily the
> northerners who prefered bacon and not too crisp, limp was prefered. I
> baked an awful lot of corn bread in huge roasting pans, it was served
> every day... no one wanted it with bacon grease, the most popular way
> was drowned in white sauce with breakfast sausages (southern SOS).
> Corn bread smothered with baked beans was also popular among
> southerners. Northerners preferred pound cake and bread pudding.
> That southerners like blackeyed peas has to be a myth, they only
> wanted navy beans prepared Boston style... most every night I put up
> an 80 quart kopper with beans (a la Heinz pork n' beans style), every
> drop was eaten for breakfast. A kopper is a steam jacketed kettle,
> there were no pots or stoves in a ship's galley.
> This was home for four years:
> https://ussjohnpauljones.org/images/...ernization.jpg
> Couldn't find images of a DD galley. found an image of a DDE
> (destroyer escort) galley:
> http://www.ussslater.org/tour/decks/...ey/galley.html
>


and yet your links show stoves and pots in a destroyer galley.

On Sun, 18 Sep 2016 13:29:54 -0500, Sqwertz >
wrote:

>On Sun, 18 Sep 2016 09:07:40 -0700, Taxed and Spent wrote:
>
>> On 9/18/2016 6:56 AM, Brooklyn1 wrote:
>>
>>> there were no pots or stoves in a ship's galley.
>>> This was home for four years:
>>> https://ussjohnpauljones.org/images/...ernization.jpg
>>> Couldn't find images of a DD galley. found an image of a DDE
>>> (destroyer escort) galley:
>>> http://www.ussslater.org/tour/decks/...ey/galley.html
>>
>> and yet your links show stoves and pots in a destroyer galley.
>
>Sheldon always posts links that disprove what he's trying to say.
>It's like some sort of mental deficiency.

The stove with pots is in the officer's galley (not the ship's galley)
only not labeled as such... officers food was cooked in a separate
small galley in the forward portion of the ship and was cooked by
ship's stewards/pineapples... on a DDE there'd be perhaps 8 officers
so pots would be sufficient, they had no koppers.. and the proper
nomenclature is kopper, not copper. Officers pay for their food so
don't eat nearly as well as the crew, officers are cheap and make up a
very mundane menu. Each meal one officer had to eat with the crew,
they had to run a lottery because they all wanted to eat with the
crew, the chow was far better than their shit. When we had steak it
was fillet mignon, the officer's steak was tube... cheapo texass
turkey tube like the dwarf dines on, which is why he has to blanket it
with all that spicey goop.

On Sunday, September 18, 2016 at 8:56:56 AM UTC-5, Brooklyn1 wrote:
>
> Yes, very interesting post, learned about Tom's Peanuts... thank you.
> https://en.wikipedia.org/wiki/Tom%27s_Snacks
>
Peanuts in a bottle of Coke/RC has been a favorite 'lunch' in the
South for a loooong time.
>
> I learned a lot about southern food in the navy. I quickly found out
> that most southerners had never seen spaghetti, some wouldn't eat
> those 'worms' while some tried it and liked it so much they could
> easily consume a whole pound and more.
>
I love spaghetti but will admit it was something that was NEVER
served at home when I was a child. Don't ask me why, I don't
know why.
>
> One thing you may find
> surprising is that southerners much prefered ham steaks with red eye
> gravy and breakfast sausages to bacon, it was primarily the
> northerners who prefered bacon and not too crisp, limp was preferred.
>
That will depend on the region and if it's something that was served
when growing up. Personally, I've never had red eye gravy in my life.
Give me milk gravy any day, please.
>
> I baked an awful lot of corn bread in huge roasting pans, it was served
> every day... no one wanted it with bacon grease, the most popular way
> was drowned in white sauce with breakfast sausages (southern SOS.
>
Sorry, but that sounds right damn disgusting.
>
> Corn bread smothered with baked beans was also popular among
> southerners.
>
True.
>
> Northerners preferred pound cake and bread pudding.
>
Another myth. Bread pudding is another Southern staple dessert.
>
> That southerners like blackeyed peas has to be a myth, they only
> wanted navy beans prepared Boston style... most every night I put up
> an 80 quart kopper with beans (a la Heinz pork n' beans style), every
> drop was eaten for breakfast. A kopper is a steam jacketed kettle,
> there were no pots or stoves in a ship's galley.
>
I've never cared for black eyed peas; muddy tasting to me. That is until
I lucked up on a recipe for spicy black eyed peas. Yum-yum.

What people in the South, or any region, eat is what is common for that
area and especially what each family cooks. Here's an example that
took me a good while to get used to. Potatoes. Potatoes for break-
fast was so odd to me when I'd see them at a restaurant and especially
at a friends home. Potatoes were NEVER on our table for breakfast
when I was a child. Nor were they served at grandparents, uncles,
or aunts homes and the same holds true for grits.

First time I ever saw grits I was 16 years old. I stared at my
plate and couldn't fathom what that white paste on my plate was.
I was less than impressed and that still holds true a hundred
years later.

;-)

In article >,
says...
>
> What people in the South, or any region, eat is what is common for
> that
> area and especially what each family cooks. Here's an example that
> took me a good while to get used to. Potatoes. Potatoes for break-
> fast was so odd to me when I'd see them at a restaurant and especially
> at a friends home. Potatoes were NEVER on our table for breakfast
> when I was a child. Nor were they served at grandparents, uncles,
> or aunts homes and the same holds true for grits.

To this day, I've never ever had potatoes for breakfast.

> First time I ever saw grits I was 16 years old. I stared at my
> plate and couldn't fathom what that white paste on my plate was.
> I was less than impressed and that still holds true a hundred
> years later.

I know one thing for su you look very good for your age.

> wrote in message news:2dd96a5d-8976-404c-bf8a-
> First time I ever saw grits I was 16 years old. I stared at my
> plate and couldn't fathom what that white paste on my plate was.
> I was less than impressed and that still holds true a hundred
> years later.
>
> ;-)

Mmmmmmm grits, I loved them.

Cheri

In article >,
"> wrote:

> On Sunday, September 18, 2016 at 8:56:56 AM UTC-5, Brooklyn1 wrote:
> >
> > Yes, very interesting post, learned about Tom's Peanuts... thank you.
> > https://en.wikipedia.org/wiki/Tom%27s_Snacks
> >
> Peanuts in a bottle of Coke/RC has been a favorite 'lunch' in the
> South for a loooong time.

Slightly oily bags of Planter's Peanuts were popular in a Coke in a
small town in Nevada in the early sixties. They don't make Planter's
like that anymore.
I'm on a "show a picture" roll, so here's one of cornbread inspired by
this thread. It's still hot and my wife is eating a slice soaked in
milk with sugar. She's a hick, so give her a break.
<http://tinypic.com/r/53mfso/9>

leo

On Sun, 18 Sep 2016 16:49:48 -0700 (PDT), "
> wrote:

>What people in the South, or any region, eat is what is common for that
>area and especially what each family cooks. Here's an example that
>took me a good while to get used to. Potatoes. Potatoes for break-
>fast was so odd to me when I'd see them at a restaurant and especially
>at a friends home. Potatoes were NEVER on our table for breakfast
>when I was a child. Nor were they served at grandparents, uncles,
>or aunts homes and the same holds true for grits.


anyone who was raised without ever having grits or hashbrowns for
breakfast must have been a Communist...thank God you saw the light and
got the hell out of there...

William

On Sun, 18 Sep 2016 09:56:39 -0400, Brooklyn1
> wrote:

>Ophelia wrote:
>>"l not -l" wrote:
>>>Gary wrote:
>>> > itsjoannotjoan wrote:
>>> > >
>>> > > In many Southern homes cornbread is on the table EVERY
>>> > > night at dinnertime.
>>> >
>>> > And you know that how?
>>> >
>>> Ummmmmmm, because *I* live in the South. Does that
>>> answer your question?
>>> >
>>> > Sounds like you are just stereotyping Southern people.
>>> >
>>> I've lived in the South ALL my life and I have a fair idea
>>> of what we eat.
>>> >
>>> > Do all black people love watermelon and Moon Pies?
>>> >
>>> How did watermelon, Moon Pies and black people enter into
>>> this conversation? I'm not black and I love watermelon
>>> but I detest Moon Pies. If I live to be 100 and never see
>>> another Moon Pie again it will be too soon.
>>
>>I lived in the south (Kentucky) from birth until I was 12, and continue to
>>have ties (family and property) there still. One of my grandmothers had
>>biscuits AND cornbread (or corn muffins, cakes, sticks, etc) on the table
>>every meal I ever had there. Those grandparents were share-cropppers and
>>had several family members working the fields; dinner (noon meal) always
>>included feeding the "hands". My other grandmother, though she had in
>>earlier years, did not cook for field hands; she always had biscuits OR
>>cornbread on the table. One of my favorite things to eat as a child was
>>cornbread with butter and sorghum.
>>
>>I have noticed that a lot of people don't really understand "southern" food.
>>What is often called "soul" food is thought to be for African Americans; the
>>reality is, it is what cash-poor people ate. Sometimes when I checkout at
>>the supermarket an AA checker will ask me why I have collards, or hocks or
>>smoked jowl or whatever. A share-cropper family ate the stuff they couldn't
>>sell at a good price and, much of the year, had little cash; therefore
>>bought only necessary pantry items. In addition to food from the garden, my
>>grandparents would forage; we ate collards and other greens when my
>>grandfather found them growing wild in/near his fields. Soul food is what
>>people of limited means lived on; and, they learned how to make it taste
>>great.
>>
>>In the western KY of my youth more people (black or white) thought more of
>>cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
>>our general store. The three biggest selling "treats" at that store were
>>Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
>>poured into a bottle of RC cola.
>>
>>Thanks for sharing. I love hearing how families lived 'back in the day'!
>
>Yes, very interesting post, learned about Tom's Peanuts... thank you.
>https://en.wikipedia.org/wiki/Tom%27s_Snacks
>I learned a lot about southern food in the navy being that about 75%
>of the crew were southerners and of those more than half were black. I
>was constantly being told the "right" way to cook this and that like
>it was done at home, and lots of arguments ensued between southerners
>from differeent areas, even from the same state. I quickly found out
>that most southerners had never seen spaghetti, some wouldn't eat
>those 'worms' while some tried it and liked it so much they could
>easily consume a whole pound and more. One thing you may find
>surprising is that southerners much prefered ham steaks with red eye
>gravy and breakfast sausages to bacon, it was primarily the
>northerners who prefered bacon and not too crisp, limp was prefered. I
>baked an awful lot of corn bread in huge roasting pans, it was served
>every day... no one wanted it with bacon grease, the most popular way
>was drowned in white sauce with breakfast sausages (southern SOS).
>Corn bread smothered with baked beans was also popular among
>southerners. Northerners preferred pound cake and bread pudding.
>That southerners like blackeyed peas has to be a myth, they only
>wanted navy beans prepared Boston style... most every night I put up
>an 80 quart kopper with beans (a la Heinz pork n' beans style), every
>drop was eaten for breakfast. A kopper is a steam jacketed kettle,
>there were no pots or stoves in a ship's galley.
>This was home for four years:
>https://ussjohnpauljones.org/images/...ernization.jpg
>Couldn't find images of a DD galley. found an image of a DDE
>(destroyer escort) galley:
>http://www.ussslater.org/tour/decks/...ey/galley.html


you jogged my memory Sheldon. My southern Mom hated Brocoli, so I
never tasted it until I started eating in a Navy chow hall. Thats all
I wanted to eat the first day I tasted it!

It's funny, after I accidentally turned my daughter away from beef as
a young child (I took her in Fuddruckers and she saw a side of beef
hanging beside us as we were ordering) she has never eaten beef since.
My Son was grilling steak and my daughter told him my five year old
grandson would not eat steak. The boy walked up beside the grill
obviously smelling the steak cooking and asked what it was. My Son
gave him a bite and he then ate a whole New York Strip steak. He said
his Mom never gave him that before.

William

On 09/17/2016 02:30 PM, l not -l wrote:

>
> In the western KY of my youth more people (black or white) thought more of
> cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
> our general store. The three biggest selling "treats" at that store were
> Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
> poured into a bottle of RC cola.
>

We had Moon Pies, RC and Tom's peanuts around where I grew up. One thing
I really miss is Tom's Peanut Patties, a vivid pink peanut praline
concoction. I don't think they're made anymore.

On Sunday, September 18, 2016 at 10:31:56 AM UTC-10, Whirled Peas wrote:
> On 09/17/2016 02:30 PM, l not -l wrote:
>
> >
> > In the western KY of my youth more people (black or white) thought more of
> > cantaloupe varieties than watermelon; but, Moon Pies were a big seller at
> > our general store. The three biggest selling "treats" at that store were
> > Moon Pies, Bluebird brand personal pies (single serve) and Tom's peanuts
> > poured into a bottle of RC cola.
> >
>
> We had Moon Pies, RC and Tom's peanuts around where I grew up. One thing
> I really miss is Tom's Peanut Patties, a vivid pink peanut praline
> concoction. I don't think they're made anymore.

My brother gave me a box of moon pies. They're made in Korea. They're smaller than American moon pies which makes sense since Koreans are generally smaller than Americans. I'd like to eat on now but they're in the refrigerator at work. Bummers.

http://quirkspace.com/jsfr/?p=1228