Cawfee Tea an Beer Brats fer October

[Delmonico]

BTW i think the truth lies in a combination of population dynamics, economical conditions, better cultivators and a drastic climatic change late in the pre-Civil War.   Oh and Catherine the Great of Russia gets some of the blame along with the CB&Q. 

[Stu Kettle]

CB& Q?

[Delmonico]

CB& Q?

Chicago, Burlington and Quincy.  Today part of the BNSF.

[Stu Kettle]

Figured it was a railroad but wasn't  familiar. By the way, I knew how to make hominy. & parched corn.  Never tried hominy but you're right about the parched corn & modern dent varieties.

[Delmonico]

Figured it was a railroad but wasn't  familiar. By the way, I knew how to make hominy. & parched corn.  Never tried hominy but you're right about the parched corn & modern dent varieties.

Some of the older dent types would make good parched corn, but they have less of a dent than the modern industrial corn.  BTW a lot of the ears that show up in the Butcher photos is an old red type of dent corn I haven't seen in years, grandpa had a few ears around, I now wonder if that is what he grew before the hybrids came along?  Dang to late to ask him or dad, may have to go interview his HS friend Bob before it's too late.   

BTW American Memory is off-line because of the bratty children.

[Delmonico]

Off to the shed, going to take every bit of camp cook gear into the basement before the snow flies and sort it, put it in must go, may need and trading stock piles, want to photograph some of it, dang I'm scared, I have stuff that came from places and has never been sorted, the new improved kitchen should be done by spring and will be like nothing most have ever seen. 

[Major 2]

My Mother use to take leftover Grits (not the instant kind)  and refrigerate it, made kinda dough,
hand formed in to patties and fry in bacon fat..... 

Course today , The "must be good for you" food Nazis would have  s**t hemorrhage.

But dang it was good 

did the same with leftover mashed potatoes....

[Delmonico]

My Mother use to take leftover Grits (not the instant kind)  and refrigerate it, made kinda dough,
hand formed in to patties and fry in bacon fat..... 

Course today , The "must be good for you" food Nazis would have  s**t hemorrhage.

But dang it was good 

did the same with leftover mashed potatoes....

I still do with the taters, may have to try the grits one, they show up in cook books, kinda a version of the fried mush from regualr corn meal, found one for muffins with grits in it also, musta been yuppies back then, 

[Texas Lawdog]

I have not had any fried mush since I was a youngster in the Texas Panhandle on the ranch.

[Delmonico]

I have not had any fried mush since I was a youngster in the Texas Panhandle on the ranch.

I've made it to try it and so I can include it in my book, but I'm not that fond of it.

[Texas Lawdog]

You need to put some sorghum molasses on it.

[pony express]

My mom used to do that with the leftover mashed potatoes, too. Always ate them topped with applesauce. What do you add to the taters, Dell? I tried it once and it failed, don't remember how I did it that time.

[Delmonico]

Egg, cracker crumb, bread crumb or flour plus chopped onion and/or any other herbs or such desired.

[Delmonico]

You need to put some sorghum molasses on it.

Yeah, might help, eatable but not something I'm fond of.

[Stu Kettle]

I've never had any mush leftover to try it with. I have made polenta, which is more like grits, just to try it fried but wasn't crazy about it.  

Was meaning to ask awhile back - what do you all put on your grits in the morning?  I really prefer corn meal mush & I like it best with brown sugar.  I've tried both with cheese and/or salt & pepper, but prefer it sweet.

[Leo Tanner]

All this got me rememberin some kind of vegetable patty my mom used ta fry.  Seems ta me it had spinach an onion it an weren't half bad for how it sounds. 

Took of the hand brace tanight, nerves seem ta be calmin down.  Still feels funky but I wasn't plannin on jumpin back inta layin carpet anytime in the near future an time away from the keyboard has been nice.

Off ta make a berry cobbler, I'm sure there'll be molecules an such bouncin all around the oven fer the cause.  Ya all have a good un.

[Texas Lawdog]

Leo, I know you have a Birthday coming up, so Happy Birthday in advance. Moose makes a grits casserole with garlic and cheese, salt and pepper to taste. I like them plain, with butter, salt and pepper to taste.

[Delmonico]

Not sure when canned hominy came about but it hasn't shown on any 19th Century grocery list I've seen so I am pretty sure it wasn't around then.  Before that did happen it was just dried and required long cooking.  But when canned goods cost 10 cents or more a can in the day of dollar a day wages, food was canned to preserve it, not to make it easy like a lot of things today. 

[Delmonico]

I'm headed to bed, the pot is on, the fire banked, someone save the wood ashes, I think Blair wants to show us how to make lye from them and then make some hominy, just curious where he's going to get the corn and what type he's going to use, I don't want none of that double hybrid stuff for industrial use or animal feed, I want some real eating corn for humans. 

BTW ever notice you eat hominy you don't poop it out, you eat sweet corn you do?  Might be on to something here, never know. 

Oh if we don't want to make hominy we can use them wood ashes to leaven the biscuits, but I'll stick with baking soda or baking powder.

[Lucky Irish Tom]

Mornin all! Coffee, tea and iced tea are ready.

In the process of running the numbers, the City has offered a retirement incentive. Trying to see if I can afford to go on December 1st, I was going to retire next December, but if I can go now it would be nice.