Text 15812, 63 rader
Skriven 2008-10-29 15:37:23 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15747 av Dave Drum (1:124/311)
Ärende: Southron Fried
======================
Hi Dave,

 RH> She actually used margerine, probably the A&P's own brand.  And, yes,
 RH> she is a New York Stater but spent the first 21 years of her life as a
 RH> New Jersey resident.  Any wonder why she couldn't cook southern? (G)

 DD> I just can't get my mind wrapped around butter-fried chicken. Or
 DD> oleo-margerine fried chicken. Or, for that matter butter flavoured

I never said she was a 5 star cook. (G)  It filled our stomachs & she
still fills her's & dad's.

 DD> Crisco fried chicken. Plain regular Crisco (or other shortening) or
 DD> lard are my weapons of choice when frying (something I don't do often
 DD> these days) chicken.

We don't do a lot of frying these days either.  Did do some chicken
schnitzel last night (for Steve's birthday) but used a combo of butter
(the real thing) and olive oil.

 DD> Are you old enough to remember when oleo-margerine was forced to be
 DD> sold in one pound plastic bags as a white, pasty substance - having a
 DD> colouring capsule that had to be popped and the bag kneaded to
 DD> distribute the colour and make the oleo look yellow like butter. One

I don't remember it but my parents have talked about it.

 DD> of my jobs used to be to knead the bag - which my brother, sister and
 DD> I made a game of - tossing the bag back and forth like a bean-bag and
 DD> giving a couple of squeezes each time we had it. Until my grandmother
 DD> caught on that we were having fun ... and taking a chance on splitting
 DD> the heavy plastic bag and getting oleo-margerine "all over
 DD> everything".

She was a spoil sport but I could see her point of view as well.  Too
bad you couldn't have double bagged it and gone outside.


 DD> I remember when we kept dairy cattle and churned our own butter - it
 DD> depended on the season and the cow's diet what colour the butter came
 DD> out. From a pale cream or ivory shade to a very bright daffodil
 DD> yellow. Odd that all the butter sold in stores is about the same
 DD> colour, innit?

Very odd indeed.  I used to make our butter too.  When we lived in NC,
for several years we got raw milk from a local farm, a couple of
gallons every week. I'd let the cream rise, skim it and use either my
blender or mixer to "churn" the butter. Never paid attention to any
differences in color but there probably were some.  We had the best
tasting buttermilk biscuits, pancakes, etc then too. (G)  If I had an
excess of butter in the freezer, I'd splurge and make ice cream.
Somewhere around, I've still got my butter paddle.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)