Food from home:your culinary heritage.
Is there a traditional dish from your home town or from your ansestors' land that you absolutely love or can't begin to describe how much you hate?
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Is there a traditional dish from your home town or from your ansestors' land that you absolutely love or can't begin to describe how much you hate?
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My grandfather would make pot liquor for a tasty snack, using the liquid left in the pot after cooking greens and then crumbling leftover cornbread into it.
No to the soup beans.
Dislikes--chitterlings, which just smell awful, and salmon croquettes. I would refuse to come in the house when my grandmother made them and would eat my PB&J on the back steps. I also abhor red velvet cake or spice cake of any sort.
Holy Week brought gefüllte Nudeln, somewhat similar to ravioli. A layer of noodle dough was spread with a mixture of ground meat, onions, garlic, spinach and spring herbs. A dish from Schwaben, a region in southwestern Germany noted for its thrifty, wily people, it was considered fine to eat on fast days: God couldn't see the meat in it because it was covered in noodle dough.
Throughout the year my grandmother made a rich, eggy coffee cake topped with crisp, buttery crumbs. There was nothing like a slice of that about 10 am in the morning. She and my mom made sauerbraten, red cabbage and Spätzle, which they cut with a knife off the edge of a cutting board into a pot of boiling water. They were delicious the first day, but as leftovers, fried in fresh butter from the dairy, they were a gift from the gods. I also loved the smoked bratwurst from a small butcher shop in Hermann, Mo., and Grandma's sauerkraut, cooked with pork, onions and garlic and finished at the last moment with grated raw potatoes so it wouldn't be runny and thin.
Of course, there were a few things I wasn't too thrilled with. My grandmother was a firm believer in the nose to tail concept. She made kidneys, heart, brains, liver and pickled pigs feet. I couldn't get any of those things past my lips, but bless Grandma, she always made something extra for me so I wouldn't go hungry.
I have no doubt that these early experiences led to my love of food, my interest in how it is produced, and my fascination with its cultural connections.
I love pimiento cheese (made right--not too mayonnaise-y and with extra sharp cheddar), red velvet cake, and classic buttermilk biscuits (if sausage gravy is around, that's okay too). I'm also a staunch believer in unsweetened cornbread. Sweet cornbread is cake.
Mom often made polenta, and nobody was more surprised than I was to find that corn mush is now something served in fancy-pants restaurants. She actually told me later that she hated polenta, because it reminded her of growing up poor on a Slovene farm. But it is a thing I really like and I do a jazzed up version topped with homemade red sauce and some nice pork shoulder. She also made soup with farina dumplings which I was quite fond of as well. My favorite thing though was potica- usually we had the kind made with ground walnuts, but once in a great while when she rendered hog fat she would take the cracklings and make crackling potica- which is just about the best thing to have with beef stew on a cold day.
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On the other hand, I have to have my "grits fix" once a week (real grits, not that instant stuff) and I love fried chicken inordinately.
Things I don't really like. Tomato aspic. Olive and egg sandwiches. Pimiento cheese with pimientos. I make mine with roasted peppers.
I could go on and on. Looking forward to reading others. Great topic!
On the other hand, they also prepare a Norwegian flat bread called Lefse. Its made from potatoes and resembles a really thin tortilla. Spread some butter, sprinkle with a little sugar and roll it up. Its very tasty.