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Archiver > Melungeon > 2008-04 > 1207079400


From: "Tari" <>
Subject: Re: [MELUNGEON] recipes
Date: Tue, 1 Apr 2008 15:54:21 -0400
References: <C5FA5FEED6F0884E9EB90BB3C010F1EF1C222F2A@etsuex1.etsu.edu> <016601c8936d$390d7240$ab2856c0$@org><009c01c8942a$8f827d10$1bc9c44c@lemon> <014901c8942d$801d4460$8057cd20$@org><000e01c8942e$14f89120$640fa8c0@brodwy01.nm.comcast.net> <016d01c89430$65072fd0$2f158f70$@org><003701c89430$03d10470$6b01a8c0@charlie1>
In-Reply-To: <003701c89430$03d10470$6b01a8c0@charlie1>


Janet,

I would agree when it comes to pie crust. And actually in quite a few things
it does make a difference. All I do know is this is now making me hungry LOL

Tari


-----Original Message-----
From: [mailto:]
On Behalf Of ljcrain2
Sent: Tuesday, April 01, 2008 3:39 PM
To:
Subject: Re: [MELUNGEON] recipes

Tari; I once read that one of the most famous chefs in New York City uses
lard to make pie crust. He said there is no substitute.

Janet


----- Original Message -----
From: "Tari" <>
To: <>
Sent: Tuesday, April 01, 2008 2:41 PM
Subject: Re: [MELUNGEON] recipes


> Yes, I do not remember eating much of my mamaws' cooking that did not
> include pork, I thought it was the only meat LOL.
>
> Remember the cracklins' in the corn bread? Yumyumyum When I make mine (
> just
> like my Appalachian ancestors did) I use pork cracklins and heat up that
> cast iron skillet with a little pork lard to make the bread crispy on the
> edges. When I raised my own pork, I used every part of the animal. Much
> like
> the Appalachian people did.
>
> Tari
>
>
> -----Original Message-----
> From:
> [mailto:]
> On Behalf Of Don Collins
> Sent: Tuesday, April 01, 2008 3:25 PM
> To:
> Subject: Re: [MELUNGEON] recipes
>
> "additive used was pork right Cleland and Don"
>
> The more pork used, the better the flavor....right Cleland ?
>
> Pork was/is a key flavor component to the traditional Appalachian kitchen.
>
> Also Pork was/is one of the only "protein" sources in the Appalachian
> kitchen. Besides squirrel that is.
>
>
> Don
>
>
> ----- Original Message -----
> From: "Tari" <>
> To: <>
> Sent: Tuesday, April 01, 2008 1:20 PM
> Subject: Re: [MELUNGEON] recipes
>
>
>> Well, you would take the green beans and hang them from the rafters and
> dry
>> them. This would be in lieu of canning.( which to some was a luxury
> believe
>> it or not) You would then "rehydrate" them when you cook them. AND I
>> might
>> add the additive used was pork right Cleland and Don?
>>
>> Tari
>>
>>
>> -----Original Message-----
>> From:
> [mailto:]
>> On Behalf Of Tami -Jo Pons
>> Sent: Tuesday, April 01, 2008 3:00 PM
>> To:
>> Subject: Re: [MELUNGEON] recipes
>>
>> Please let me know what shucky beans are.....have never heard the
>> word
>> before
>>
>> Tami-Jo
>>
>>
>>
>> ----- Original Message -----
>> From: "Tari" <>
>> To: <>;
>> <>;
>> <>; <>
>> Sent: Monday, March 31, 2008 3:24 PM
>> Subject: Re: [MELUNGEON] recipes
>>
>>
>> > Well, the one thing I recall seeing at mamaws house and nowhere else
> were
>> > shucky beans. It is not exactly a recipe but I have been in other parts
> of
>> > the country and they do not know what the heck I am talking about! LOL
>> >
>> > Tari
>> >
>> >
>> > -----Original Message-----
>> > From:
>> > [mailto:]
>> > On Behalf Of Winkler, Wayne
>> > Sent: Monday, March 31, 2008 4:09 PM
>> > To: ;
>> > ;
>> > Subject: [MELUNGEON] recipes
>> >
>> > A short while back, my boss (who is, among other things, a food writer)
>> > asked me about chocolate gravy. The Oxford Encyclopedia of Food and
>> > Drink suggests that it originated with the Spanish and speculated it
>> > may
>> > have been preserved in Appalachia largely through the Melungeons.
>> > Whether that's true or not, several Melungeons responded with memories
>> > of chocolate gravy.
>> >
>> >
>> >
>> > As one who studies food and its cultural significance, my boss has long
>> > been aware that there really isn't any type of food that is associated
>> > with the Melungeons; our people lived pretty much identically to their
>> > non-Melungeon neighbors, and that extends to food as well. However, he
>> > was wondering if there are any other foods or food customs that are
>> > remembered among our people today. These would not be unique to
>> > Melungeons, of course, but we're wondering if there were unusual or
>> > interesting foods or customs that are remembered among many of us. For
>> > example, my family liked fried squirrel - lots of Appalachians did, so
>> > that may not be as unusual as I think it is. I grew up in the city so I
>> > couldn't help seeing squirrels as furry-tailed rats - but I've eaten it
>> > anyway (at Grandma's house, you ate what you were served). But if there
>> > are any special recipes or foods that you recall, please send them to
>> > me
>> > and I'll pass them on to my boss. As with the chocolate gravy story, if
>> > we come up with anything, it won't be presented as a "Melungeon" food
>> > but rather as an Appalachian food or custom that was common among
>> > Melungeon families.
>> >
>> >
>> >
>> > Thanks very much!
>> >
>> > Wayne
>> >
>> >
>> >
>> >
>> >
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> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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>
>
>
> ATTENTION:
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>
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>
> http://tinyurl.com/9ev8a
>
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>

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~




ATTENTION:
The above message belongs to the submitter and as such is copyright and may
not be published elsewhere in all or in part without the original
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For list problems contact Administrator Janet Crain at:

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