Eating in the 50's

[bigtiller]

Biscuits can be overworked. The fat, butter or lard, should be mixed into the dry ingredients. Not too much mixing but not too little either. There is a Goldilocks amount of mixing. The fat should also be the right size, not to large and not too small.

Not sure how one messes up gravy but I have had bad gravy. Usually not enough fat or pepper.

Later,
Dan

Quite often the gravy doesn't have nearly enough sausage in it.

 

[hawkeye08]

Yes, you can screw up gravy. My middle daughter (perhaps 14 at the time) and I were home at dinner time and she was going to make me one of my favorites, biscuits and gravy.. She was very good at biscuits and they always turned out just right. She had recently learned to make gravy and for some reason, it did not thicken. She was not happy and had wanted to make a perfect dinner. The gravy did not taste good either, but to salvage it, we put some hotsauce in it and ate it anyway. Some of the biscuits were eaten with butter and fresh jam.. we still laugh to this day about the hotsauce gravy...

 

[sailorman]

I know a girl who puts hot sausage bits and the grease in the gravy . It is great over biscuits . Livin' all my life in the New Orleans area spicy food can be a way of life . Southern cookin' lets you know you 're alive and exactly where !

 

[Woodeye]

For years I didn't know that the line in a John Fogerty song Poke Salat Annie was a reference to food, I'm sorry but I don't know what it is.

 

[Looking4new]

For years I didn't know that the line in a John Fogerty song Poke Salat Annie was a reference to food, I'm sorry but I don't know what it is.

Nor I.

 

[sailorman]

For years I didn't know that the line in a John Fogerty song Poke Salat Annie was a reference to food, I'm sorry but I don't know what it is.

Here ya go .
Poke Sallet (Poke Salad): How to Handle, Harvest, and Prepare the Poisonous Pokeweed | Delishably

 

[Looking4new]

Thanks sailorman.

 

[Duwop]

Eating in the '50s? Well, I picked a big pot full of poke salat today. It's boiling on the stove right now. We ate lots of that stuff in the '50s, but I haven't had any in the last 30 years or so.

Bird that sounds good I'm always looking for some I've collected it along the railroad tracks of Chicago, through the Appalachian Mtns and throughout the southeastern us during my life. Being 54 and having been taught by my elders over 40 years ago to harvest what nature provides leaves me to ponder. Do you think that there are many under 50 who know what poke salat looks like let alone ever et any or how to cook it. I know the folks who taught me are either dead or up into their 80's. I've tried to teach my youngins but they think the store will always be there and that I'm just and old fool tryin to hold onto the hard times I grew up through. I married a younger woman who admires my knowledge but often says when I bring in something from the wild I ain't eatin that. Well go hungry

 

[2LaneCruzer]

Growing up poor country folks in Oklahoma, I've eaten a ton of Poke Sallet. Poke Sallet is where you find it, and it seems to be everywhere. It comes up in our flower beds, garden and down by the creek. I haven't eaten any in years, though, just like I haven't eaten any squirrel, duck, rabbit, or possum grape jelly. Seems like us kids knew from the beginning that it was poison until it was boiled, water drained and reheated in fresh water. I always liked it; preferred it to Spinach. Today my favorite is Swiss Chard.

 

[crash325]

How about Bob's Big Boy. He was fat & that is not the in thing any more.
A&W root beer stands - good burgers & root beer.
Dairy Queen was a big deal. Only 1 still in business around here.