Text 5407, 122 rader
Skriven 2013-10-03 21:37:58 av Ruth Haffly (1:396/45.28)
   Kommentar till text 5357 av DAVE DRUM (1:261/1381)
Ärende: Grilled tomatoes                                         [1]
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Hi Dave,

 RH> Listen at me for a bit and you'd never know I wasn't raised in the
 RH> south. I picked up the drawl fast after moving to NC originally & it
 RH> hung on thru the years of bouncing around the world. Re-enforcing it
 RH> now with our move back to NC 4 years ago.

 DD> I find myself doing that - sometimes people think I am mocking them.

I did it unconsciously--it just came.

 DD> But, I believe it's an effort to "fit in". When I leave the area
 DD> though .... back to my Midwestern cornfield rasp. It used to fracture
 DD> me back in the days when I was trucking that *everyone* on the CB
 DD> radio affected a suthren accent, doncha know? Hearing a Southern
 DD> mush-mouth drawl underlaid with a Brooklyn or New Jersey accent was a
 DD> bit mind boggling.

That would be a hoot listening in on. We had a CB for a while--came in
handy when my FIL rolled the trailor full of our belonging on I-95
Easter Monday. (He was in the far right lane so it rolled off the road,
onto the shoulder and into the ditch, without hitting any other
vehicles.) Dad had rebuilt it before bringing it to NC, replacing
everything but the hitch---and the hitch gave way. Among other things,
our "silver" ware spilled out but my MIL found every piece.  We were
towing another unit and were in front of them by a couple of car lengths
so Dad got hold of us via CB.

 RH> I also keep grits on the pantry shelf--the cook kind, not the instant,
 RH> but not okra, in deference to Steve's dislike of it. Occaisionally
 RH> there will be a jar of okra pickles in the fridge (a treat for me) but
 RH> I don't buy it fresh. OTOH, I do buy fresh collards only after they've
 RH> been "frosted" and boil them with a country ham bone for several hours.
 RH> Pork bbq is the bbq standard, make mine eastern NC style please. (G)

 DD> I don't do the first two voluntarily and collards only if someone else
 DD> is cooking them. What's different in your bbq - besides the sauce? I
 DD> figure smoke cooked is smoke cooked. The vinegar-based sauces do go
 DD> well with pork. Not so well with brisket or chooken - to my taster.

Our standard for bbq is a whole hog--vinegar based sauce in eastern NC,
"red" sauce in the western part of the state. A "pig pickin'" is where a
hog is cooked, served with sides like cole slaw, hush puppies, etc,
usually for an event but sometimes as a fund raiser. Dale and Gail went
to one a few years ago that was the rehersal dinner for one of their
neighbors. Some folks chop the meat, others "pull" it (shred it with a
couple of forks), hence the name "pulled pork" is common.

 DD> As to the second part - there are good reasons for the "Buy Fresh -
 DD> Buy Local" posters I see in many places. Not that that will convince
 DD> the Walmartians to do so. But, that may be general laziness and
 DD> clewlessness.

 RH> get to know who grows it. That's part of the reason I hit up the
 RH> farmer's market so much--I know who grows (some of) the food I eat.

 DD> I avoid my local Farmer's Market for a number of reasons - the chief
 DD> being that it is held when I normally am working. Not to mention that

Too bad, lots of good eating can be found at one.


 DD> I have seen produce boxes labelled for out of region producers that
 DD> the sellers forgot to hide well as they peddled mature produce that

Bummer! Our farmers are within the county or the neighboring counties.

 DD> was not fully "in season" locally. Also, parking is a bear. I have a
 DD> couple of sources for fresh, local produce and meat. Sutil's Gardens
 DD> is a truck farm that sells to the public as well as supplying some
 DD> restaurants and local grocers. Parson's Produce is a working farm west
 DD> of town with a large truck patch that sells whatever is in season at
 DD> the time. They also sell farm-made pork sausage, home-slaughtered
 DD> beef, free-range chickens and fresh, free-range eggs.

We have the local meats, slaughtered by the farmers who raised them as
well, at the market. There are also a couple of baked goods stands, some
that have eggs with their other goods, a couple of local honey
producers, fresh herbs & flowers, (coastal NC) seafood...........and
live music. Sometimes a cooking demo is set up. Parking is easier than
at the old site but can be a problem at times as a car dealer is using
part of the lot for his extra vehicles. But, we can walk if neccessary
so it's not a big issue for us.

 DD> This is a French recipe - so should you ever make it (HAH) you will
 DD> want to substitute for the obligatory brandy/cognac and wine. If a


 DD> Pigeons should be no harder to catch than catching a chicken in a hen

 RH> It's at least a trip down to downtown Raleigh to catch a pidgeon.

 DD> If you have no pigeons in your town then you are, indeed, fortunate. I
 DD> thought that pigeons were ubiquitous to urban areas and even bucolic
 DD> hamlets.

Not around here, and in coastal towns, it's the gulls that are the
bothersome birds.


 DD> yard. Squirrels can be harvested freshly killed on nearly any street
 DD> or highway. Bv)=

 RH> Maybe for you, but not for me. We can set a trap or two in our back
 RH> yard and catch a mess of them.

 DD> I prefer to harvest my squirrels with a .22 calibre rifle. Avoids the
 DD> tire tracks that way.

Some kind of trap would avoid the tire tracks and the lead shot.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J.
Lennon

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