Text 31758, 117 rader
Skriven 2015-10-08 20:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: sweet tea
=================
-=> Quoting Sean Dennis to Dave Drum <=-

 SD> At the Burger King I worked at, we added four pounds of sugar to three
 SD> gallons of tea (we brewed the tea fresh).  Even then, some customers
 SD> complained it wasn't sweet enough

Sounds disgusting. I did the math and with a US 8 pound gallon that
tea had a sugar content of 14%! Arizona canned ice tea (which I find
way too sweet) is 10%, Coca Cola 11% and some other soft drinks up
to 12%. 20% is considered a light syrup when canning fruit. At one
scant tsp per 10 oz glass my ice tea is less than 2% sugar AND has a
squeeze of lemon in it to balance things out.  

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Chicken Mull Or Muddle
Categories: Chicken, Stew, Historical, Info, Southern
  Servings: 1 text file

           chicken stew

The  History of the South's Most Obscure Stew  

American barbecue stews: there's Brunswick, Kentucky burgoo, South
Carolina hash and rice, North Carolina coast rockfish muddle and
then there's chicken mull, the traditional barbecue stew that no one
has ever heard of. A thin, buttery concoction, usually pale yellow
in color, it's basically a soupy stew with fine bits of
slow-simmered chicken in a rich broth thickened with crushed saltine
crackers. It's found in many of the barbecue joints in and around
Athens, Georgia and sporadically from Virginia to Alabama.

The story of chicken mull encompasses wild game cookery as well as
long-standing traditions of communal soup pots, with "mulls" thrown
at events where the stew was cooked outdoors in big iron pots over
open fires and ladled out to a crowd. The word was used to refer
both to the food itself and to the large gatherings at which it was
served. 

Chicken mull is also called Chicken Muddle a specialty of
southeastern Virginia, especially Greensville County and the town of
Emporia, which is not far from the North Carolina line. Chicken
muddle, in turn, is a variant of the older and more broadly
documented "fish muddle," which has a long history on North
Carolina's Outer Banks and in coastal Virginia. The earliest muddle
recipes were pretty simple: just fish, onion, potatoes, and spices.
It was traditionally made from rockfish, known in other parts of the
country as striped bass. When the fish were running, they were
caught by the hundreds and cooked right on the riverbank in cast
iron pots, the ingredients slow-cooked down to a rich, thick mush.
Over time, crackers were substituted for the potatoes as the
thickening ingredient, and cooks started adding more stuff and
different meats into their stew. 

In the 1890s, Forest and Steam magazine made reference to a squirrel
muddle as a hunting or camping dish: squirrel meat cut into pieces
and put in a pot with water, salt, red pepper, a quart of corn, a
quart of tomatoes, and a teacup of fried meat grease, ideally from a
"Virginia-cured side meat." 

For much of the 20th century, E. W. Morris of Emporia was considered
the top chicken muddle cook in Greensville County. He started making
the stew around 1930, learning the technique by helping older men in
the community prepare it. To make 50 quarts of muddle, Morris
started off with 10 whole hens, which he cut into pieces and covered
with water in a 60-gallon black iron pot over an open wood fire. As
it simmered, he added whole tomatoes, butter beans, and corn
kernels—all from gallon-sized cans—along with 10 pounds of peeled
potatoes, five to six pounds of cooked smoky bacon, and 15 pounds of
chopped onions. Salt, black pepper, and paprika were the only
spices. Morris cooked his muddle between three and four hours,
stirring it constantly with a thick hardwood stick with prongs on
the end to continually scrape the bottom and keep the ingredients
from sticking to the bottom. As the chicken cooked down and the
bones slipped away from the meat, he used tongs to remove them.
Morris was adamant that using deboned chicken wouldn't do. "The
flavor of that bone and the marrow in that bones makes that muddle
taste good. You take the damn bones out of there, you done played
hell with it." Those familiar with Brunswick stew will note that a
strong resemblance. Asked the difference between the two, Morris
pointed to the cooking, not the ingredients: "Brunswick stew can get
soupy. You want to cook that muddle 'till it gets down thick."

Today's Georgia mull is a bare-bones milk and egg based stew. "You
take one chicken, boil it till the meat leaves the bones, and put it
through a grinder. Then you put in the pot a half-pound of butter,
one can of tomatoes, one can of sweet corn, and one pod of red
pepper. Add the ground meat back to the pot along with a pint of
sweet milk and thicken with cracker crumbs if necessary." Over time,
it seems, cooks relied more and more on milk and cracker crumbs to
shape the texture of their stew, gradually omitting tomatoes, corn,
and other vegetables.

Wally Butts, 1940's football coach of the University of Georgia
Bulldogs, "minced chicken and half as much turtle meat are stewed in
an old fashioned pot such as is used for boiling clothes in the
country. When the stock is ready, a dozen quarts of whole milk and
some butter are added. After this has been thoroughly merged,
Worcester sauce, salt and pepper are added. Finally a half bushel of
cracker crumbs are stirred in and it is ready to serve."

Robert Moss Southern Food Correspondent  

  From: Serious Eats 
                  
 
MMMMM-------------------------------------------------


YK Jim


... Iced Tea, the house wine of the south.

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