Come cook supper with me! We're having cracklin cornbread, fried corn, fried squash from the garden, soup beans, tomatoes from the garden, home canned pickles, and fat back.
VIDEO HERE (22:21 minutes)
Come cook supper with me! We're having cracklin cornbread, fried corn, fried squash from the garden, soup beans, tomatoes from the garden, home canned pickles, and fat back.
VIDEO HERE (22:21 minutes)
I could hear my arteries hardening just watching that... But I would love to have been there to fill my own plate up!
ReplyDeleteThat reminded me to soak some beans for tomorrow's meal. Thanks Ken. Ohio Guy
ReplyDeletePretty cool woman. Never had fried corn but might need to correct that deficiency.
ReplyDeleteLisa makes it all the time.
DeleteThat's some fixins.
DeleteShe cooks what I grew up eating. Best food there is. It’s been a mighty long time since I’ve had cracklin bread.
ReplyDeleteLove me some fried corn. The texture is almost equal to the taste. My Mom would make "Calabasas" (sp?) Fry yellow squash and corn in bacon fat in a skillet. So good.
ReplyDeleteThere's a diner in town that serves that. I get it as a side with my catfish.
DeleteI have asked that lady to do a video on her Soup Beans.
ReplyDeleteI have been trying to duplicate my Grandmother's beans ever since she died forty years ago with no luck.
Depending on where you are at in Tennessee Kenny, you may be able to help me out with this.
The one and only time since she passed away that I found someone who made beans like her was in a little diner in Trez Vant Tennessee Straight North of Johnson City pretty much. W woman who would have been close to my Grandmother's age was the cook and they were EXACTLY the same. They were kinda soupy so it may be what they are calling Soup Beans but I have tried dozens of recipes and none of them are what I have been looking for for forty years now.
It appears to be something from that area of Tennessee and something they are using in that recipe.
Maybe you could ask Miss Lisa if she knows what I am talking about?
I would give up my right nut to be able to get the right recipe.
Up in the hollars I've been party to making Ponhoss. Kind of like Scrapple. Big black kettle over an open fire, stir it with a wooden paddle. I once asked a fella what kind of meat were we putting in the pot. He said, Well when we butcher hogs a lot of stuff falls on the ground. He said, what the dogs don't drag off we use fer Ponhoss. Damn I miss those folks an pass the jug if ya gotta mind too.
ReplyDeleteTipper!!!
ReplyDeleteirontomflint