12/31/12 Public Service Announcment | TigerDroppings.com

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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
5436 posts

12/31/12 Public Service Announcment



- Be sure to pick the rocks out of your black eyed peas and rinse them well. No one wants to bite down on a rock or eat muddy peas.

- Time to put them black eyed peas on to soak (soak in cold water over night)

- Use plenty of water and cook them slow. Best to get enough in so that you don't have to add water as they cook, since it makes them mushy.

- Salt pork is a beatuiful thing. Regardless of what kind of seasoning you use in your black eyed peas, drop a pork chop or three in so you will have something to fight over at the table.

- Clean those greens and cook then slow and long. Add pork to them too. A turnip cubed up and thrown in would be nice too.

- As far as I'm concerned, cornbread that's not cooked in a cast iron skillet ain't cornbread.

- Pork chops rules.

- On second thought - Bleack eyed peas and cornbread rules. Please - no canned peas. Your Grandmother did them from dry back in the Depression Days and you should cook them from dry, too.

- On third thought - Greens and cornbread rules.

- WARNING - Falure to observe New Years Day eating traditions (black eyed peas, pork, greens, cornbread) assures you a bucket load of bad luck in 2013.

- Cook enough black eyed peas so that you can make rice and have Hoppin John for dinner tomorrow night. Truthfully, Black eyed peas, with rice, pork, and a dash of hot sauce is one of the least appreciated dishes around.

- We need all of the good luck we can conjur up in 2013.

- Tonight I am an LSU fan - Tomorrow I'm back to the Bulldogs.

- Happy New Year FDB friends!









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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: 12/31/12 Public Service Announcment


BEPs don't need an overnight soak, they are not as "dehydrated" as other dry beans. A simple two hour or so simmer will suffice.





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MeridianDog
Mississippi St. Fan
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Member since Nov 2010
5436 posts

re: 12/31/12 Public Service Announcment


Granny soaked them overnight. Did not simmer. And she had good luck

Hate to mess around with Soak overnight Karma.




This post was edited on 12/31 at 12:41 pm


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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: 12/31/12 Public Service Announcment


I found more rocks in my bags of BEPs last night than I ever have before.

I like mine soaked whether they need or not. I'm making BEP and andouille soup. Finished up the ham stock last night. Defatting it today and making the soup up until the need to simmer it just a bit to get it hot for tomorrow.

Having smothered cabbage, Fitzmorris rootbeer glazed ham, cornbread and the soup. Oh, and rice for the soup.






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MeridianDog
Mississippi St. Fan
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Member since Nov 2010
5436 posts

re: 12/31/12 Public Service Announcment


quote:

I'm making BEP and andouille soup


You know, I looked at that and have it marked to make as soon as things slow down a little.

Sounds really good, and we keep the stuff to make it all the time, which makes it a good go-to dish.

As long as I have crusty bread to eat with it.






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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: 12/31/12 Public Service Announcment


The ham stock is a must with it. Crusty bread is great, but I prefer cast iron cornbread with it.





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MeridianDog
Mississippi St. Fan
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Member since Nov 2010
5436 posts

re: 12/31/12 Public Service Announcment


My dad grew up during the depression, son of share cropper parents in Mississippi Delta.

I remember going into their house outside of Hollandale, MS in the early 1950s and seeing burlap sacks strung up in the rafters of their shotgun house (no ceiling - open to the tin roof). The burlap sacks held dried black eyed peas, still unshelled. Dad's mother would take down a sack and shell them from dried and then cook the peas.

His parents were really poor. Incredible good people. Miss them - they've been dead for 30+ years.

My grandmothers (both dad and mom)could really make a biscuit. Lard, Buttermilk, flour, soda baking powder, salt, no measurements, mixed with fingers, cooked with a porkchop.

Heaven in the country.






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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: 12/31/12 Public Service Announcment


quote:

Heaven in the country.


Sounds like it!






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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
5436 posts

re: 12/31/12 Public Service Announcment


Cornbread - Hard times recipe

From my Granny

1 cup white corn meal (Martha White please)
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 - 1 1/2 cups buttermilk
+ enough water to get to batter consistency

(no eggs = hard times because eggs were too useful for other things)

Heat skillet then add bacon fat 2 Tablespoons

Add batter when oil is sizzling temp

cook at 390 - 400 degrees - If wood stove, only Granny knows when temp is correct. Thank the Lord for Gas or electric ovens that you can set to correct temperature.

Cook for 30-40 minutes. Turn out on plate with a table knife under pone to keep it from steaming and getting wet as it cools.

cut and eat with butter as soon as you can cut a wedge, or crumbled in soup, or crumbled into a bowl with peas, chopped onion and pea juice, or crumbled in a glass of milk, with a little chopped onion - eat with spoon.

Have had it this way at our house for so long, I turn my nose up at Cornbread made with an egg. And no sugar for me please.




This post was edited on 12/31 at 4:04 pm


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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: 12/31/12 Public Service Announcment


That's an interesting recipe. Post it in the recipe thread so it makes the book.
I bet it's good. No sugar for me, either.



This post was edited on 12/31 at 4:12 pm


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