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Corbin
I hear you, and it was used daily!
posted by
Justi
on August 9, 2010 at 6:53 AM
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Corbin Dallas
It is strong and an aquired taste. We have taken it a made the best mustard in the world for pulled port etc., I agree it would be difficult to take if you had not been raised from birth. Be blessed brother.
posted by
Justi
on August 9, 2010 at 6:52 AM
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I couldn't stand sorghum.....but Mom always had a two bottles of Karo Syrup light and dark!
posted by
Corbin_Dallas
on August 9, 2010 at 6:02 AM
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Justi......
you would use an empty coffee can to store the bacon grease in our house.......
posted by
Corbin_Dallas
on August 9, 2010 at 5:59 AM
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Corncrake
People today think they were the first to put their babies to bed hungry. The world steps up to feed them often, then the world was hungry. Thanks for this bit of information that tends to mirror our own from across the pond. Be blessed.
posted by
Justi
on August 9, 2010 at 5:52 AM
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TAPS
I am glad you remember. It is amazing through the years writing together here how much our childhood lives paralleled one another in the kitchen, yet we were in such different circumstances. You lived in the city, me in the country. Some of the time in our country's history the sameness was so obvious. Thanks for reading.
posted by
Justi
on August 9, 2010 at 5:48 AM
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Spitfire70
Thanks for the read. The history of our people is very interesting.
posted by
Justi
on August 9, 2010 at 5:43 AM
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Very interesting Justi, I don't think young people realize how carefully the majority of people lived I remember my mother saying when she was a little girl she would run her hand around the pantry shelves to see if there was anything edible and there wasn't. They used to eat wild things and sometimes as a treat raided the cattle troughs for locust beans, well that's what we called them . We used to buy them as kids sticky sweet and chewy. I suppose hygiene has put a stop to that sort of product. Nostalgic foods could be a winner.
posted by
C_C_T
on August 9, 2010 at 1:20 AM
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You took me right back home where supper was cornbread and beans and sorgum butter. We always had sorgum for our biscuits and cornbread. But, we never had grits that I can remember. Fun post.
posted by
TAPS.
on August 8, 2010 at 11:57 PM
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Very interesting project, Justi.
posted by
SpitFire70
on August 8, 2010 at 10:44 PM
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dsm tchr
I have developed many new products, not just baking but new ways to do a lot of foods that can be preserved and kept for another day from fresh and home grown.
posted by
Justi
on August 8, 2010 at 9:27 PM
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Strat
It is too bad a lot more don't know than do now. The trend is reversing. I am involved with an Alabama farm association now. Nothing under the sun you know is new but I have developed 24 new products in the last three months; new from what was known. I know your grandmother's work was interesting. Do you have any of her books, work or anything of the sort now?
posted by
Justi
on August 8, 2010 at 9:26 PM
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justi, what a wonderful project, and you are appllying what you learn by baking, and then doing mail-order retail? I think that is fantastic, energetic!
posted by
dsm_tchr
on August 8, 2010 at 8:55 PM
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Interesting, for sure, Justi!
My grandmother was a dietician for the state -- she would go around and teach the farm folks how to can and preserve without killing themselves with botulism and such. But the thing was, they had all the right things -- it was a question of making sure they could keep them through the winter a lot of times.
Cool, very cool, indeed...good work!
posted by
strat
on August 8, 2010 at 8:34 PM
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Sinome
Thank you so very much for your comments. I do love this country it was hard to get, keep and grow into such a great land as it was but is fast being lost.
posted by
Justi
on August 8, 2010 at 8:27 PM
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This was like reading a good book of history... so interesting and so filled with patriotic fervor which I don't even know if you are aware drenches your words. Its something beautiful to read because it shows that it comes from your heart. Thanks for sharing it. xoxoxo
posted by
Sinome
on August 8, 2010 at 8:20 PM
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Adnohr
Cornbread which is a staple of the South is Johnny cake. Most people do not put sugar in it but some do. Sorghum is the maple syrup of the South.
posted by
Justi
on August 8, 2010 at 6:07 PM
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I remember my grandmother would fry things for supper in the left-over-from-morning bacon grease. Especially potatoes - lots of green onions & pepper & salt and Yum! I can still taste those! We also ate what she called Johnny-cake - a cornmeal bread served hot with churned butter and maple syrup - sometimes with a dollop of fresh cream. Delicious!
posted by
adnohr
on August 8, 2010 at 6:01 PM
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