Topic 41 of 77: Traditions
Wed, Dec 9, 1998 (22:51) |
Host (KitchenManager)
Any food-related traditions in your family?
Holiday, birthday, special occasion menus?
Oh, just talk about any customs or traditions
that concern eating in general...
50 responses total.
Topic 41 of 77 [food]: Traditions
Response 1 of 50: wer (KitchenManager) * Wed, Dec 9, 1998 (22:59) * 22 lines
The Tradition of the Wishbone
Ever wonder where the wishbone breaking contest came from? It's a
tradition dating back to Etruscans in 322 B.C. And it started with
a hen, not a turkey.
Back then, when someone wanted an egg he waited for the hen to
announce the coming of her product. This led to the belief that
the hen could tell the future. If a man wanted to receive an
answer to a question, he would draw a circle on the ground and
divide it into the 24 letters of the alphabet. Grains of corn
were placed in each section, and the cock or hen was led into the
circle and then set free. It was believed that the fowl would spell
out words or symbols by picking up kernels of corn from the different
sections.
After writing the message, the fowl was sacrificed to a special diety
and its collarbone was hung out to dry. Then, you'd get to make a wish
on the bone. Once dry, two other people got a chance to make a wish by
snapping the dried bone with each one pulling on an end. The person
with the larger end of the bone got the wish--and it became known as a
"lucky break."
Topic 41 of 77 [food]: Traditions
Response 2 of 50: T Patrick McCourt (PT) * Thu, Dec 10, 1998 (01:29) * 1 lines
Not so lucky for the fowl.
Topic 41 of 77 [food]: Traditions
Response 3 of 50: Riette Walton (riette) * Thu, Jan 14, 1999 (13:08) * 1 lines
Lucky for the foul...
Topic 41 of 77 [food]: Traditions
Response 4 of 50: T Patrick McCourt (PT) * Fri, Jan 15, 1999 (17:07) * 1 lines
I had to look at that twice. I'm glad I did. You are so right.
Topic 41 of 77 [food]: Traditions
Response 5 of 50: Riette Walton (riette) * Sat, Jan 16, 1999 (06:15) * 1 lines
That happens sometimes! ha-ha!
Topic 41 of 77 [food]: Traditions
Response 6 of 50: T Patrick McCourt (PT) * Sat, Jan 16, 1999 (13:01) * 1 lines
That happens quite a lot of the time.
Topic 41 of 77 [food]: Traditions
Response 7 of 50: wer (KitchenManager) * Sun, Jan 17, 1999 (02:09) * 1 lines
to some, I suppose...
Topic 41 of 77 [food]: Traditions
Response 8 of 50: Riette Walton (riette) * Mon, Jan 18, 1999 (01:57) * 1 lines
Not me!
Topic 41 of 77 [food]: Traditions
Response 9 of 50: Paul Terry Walhus (terry) * Mon, Jan 18, 1999 (08:00) * 2 lines
Said the little red hen.
Topic 41 of 77 [food]: Traditions
Response 10 of 50: wer (KitchenManager) * Mon, Jan 18, 1999 (21:49) * 2 lines
shoudn't that be,
"Said the little Ree hen."???
Topic 41 of 77 [food]: Traditions
Response 11 of 50: Paul Terry Walhus (terry) * Tue, Jan 19, 1999 (08:23) * 1 lines
Indeed it should.
Topic 41 of 77 [food]: Traditions
Response 12 of 50: Autumn (autumn) * Sat, Jan 23, 1999 (17:54) * 1 lines
(*cough*) I think that's, "Not I"...
Topic 41 of 77 [food]: Traditions
Response 13 of 50: Riette Walton (riette) * Tue, Jan 26, 1999 (10:08) * 7 lines
ha-ha!!!
Okay, okay.....°clearing throat importantly°
'Not I, said the fat, ugly, Ree hen.'
(She's having her period....)
Topic 41 of 77 [food]: Traditions
Response 14 of 50: Paul Terry Walhus (terry) * Tue, Jan 26, 1999 (10:23) * 2 lines
Oh oh, she's on the rag.
Topic 41 of 77 [food]: Traditions
Response 15 of 50: wer (KitchenManager) * Mon, Mar 29, 1999 (23:28) * 3 lines
and what a tradition THAT is!
(attempting to return to topic, don't ya know...)
Topic 41 of 77 [food]: Traditions
Response 16 of 50: Autumn (autumn) * Wed, Mar 31, 1999 (10:08) * 1 lines
In that vein, let's share our traditions for the upcoming Easter holiday. It's a fact, Easter can't come without Peeps.
Topic 41 of 77 [food]: Traditions
Response 17 of 50: wer (KitchenManager) * Thu, Apr 1, 1999 (00:29) * 2 lines
YES!!!
Topic 41 of 77 [food]: Traditions
Response 18 of 50: Riette Walton (riette) * Tue, Apr 27, 1999 (03:58) * 1 lines
It seems Easter came AND went without Peeps.
Topic 41 of 77 [food]: Traditions
Response 19 of 50: stacey leigh vura (stacey) * Tue, Apr 27, 1999 (10:02) * 1 lines
I had some
Topic 41 of 77 [food]: Traditions
Response 20 of 50: wer (KitchenManager) * Tue, Apr 27, 1999 (21:54) * 1 lines
and you know I did!
Topic 41 of 77 [food]: Traditions
Response 21 of 50: Marcia (MarciaH) * Fri, Jul 2, 1999 (23:56) * 1 lines
Anyone interested in Hawaiian and/or local food traditions? That should not be farther OT than some of the above, and I am afraid I bore them with my Luau on Drool 113.
Topic 41 of 77 [food]: Traditions
Response 22 of 50: wer (KitchenManager) * Sat, Jul 3, 1999 (01:25) * 1 lines
sure!
Topic 41 of 77 [food]: Traditions
Response 23 of 50: Paul Terry Walhus (terry) * Sat, Jul 3, 1999 (01:38) * 1 lines
Souds fascinating, please proceed.
Topic 41 of 77 [food]: Traditions
Response 24 of 50: wer (KitchenManager) * Sat, Jul 3, 1999 (02:59) * 1 lines
oh, puhleeze proceed!
Topic 41 of 77 [food]: Traditions
Response 25 of 50: Marcia (MarciaH) * Sat, Jul 3, 1999 (14:41) * 5 lines
Uh...sure! (you wrote your request for me to proceed last night my time and I am just seeing it now at 7:30 am...Puhleeze indeed!)
Kinda out of the season for this, but one of the most tradition-bound ethnic groups here are Japanese-Americans. In preparation for the New Year (when everyone becomes a year older, no matter when their birthday is), they boil up huge vats of mochi rice which is very high in gluten. They then put it into what appears to be a hollowed-out tree trunk and pound it for hours and hours with a wooden mallet until it is a thick uniform mass. This is rolled into dome-shaped "cakes" and decorated with red veggi
dye and tangerine leaves. It is left on the house altar for several days for good luck then eaten either plain or with cream and sugar. It is an acquired taste.
Baby luau next
Topic 41 of 77 [food]: Traditions
Response 26 of 50: Autumn (autumn) * Sun, Jul 4, 1999 (00:37) * 1 lines
I love mochi rice, especially in amazake shakes, yummy!!!
Topic 41 of 77 [food]: Traditions
Response 27 of 50: Marcia (MarciaH) * Sun, Jul 4, 1999 (01:06) * 1 lines
You, indeed, know of what you speak! But, there are very few places who even know what you are asking for let alone have the makings!
Topic 41 of 77 [food]: Traditions
Response 28 of 50: Autumn (autumn) * Tue, Jul 6, 1999 (23:13) * 1 lines
It all comes from the organic/natural foods co-op, pre-made (Grainnassance is the best).
Topic 41 of 77 [food]: Traditions
Response 29 of 50: Marcia (MarciaH) * Tue, Jul 6, 1999 (23:29) * 1 lines
BTW, Autumn, I found the recipe for the peanut-chili oil sauce for the jellyfish salad just in case you wanted it. I'd be delighted to post it. I asked three local ladies this morning if they ever had jellyfish, and they looked at me like I was offering them something illicit and nasty. Still hunting for the person who can tell me what they taste/feel like when you are eating them!
Topic 41 of 77 [food]: Traditions
Response 30 of 50: Autumn (autumn) * Thu, Jul 8, 1999 (22:43) * 1 lines
Thanks, Marcia, I'd better stick to amazake. :-)
Topic 41 of 77 [food]: Traditions
Response 31 of 50: stacey leigh vura (stacey) * Mon, Sep 20, 1999 (15:43) * 9 lines
okay...
I had an electronic request for my gravalox receipe today (via email), I gave it willingly but received a rapid response asking for measurements...
for those of you who do not know me well... learn this...
I don't measure A DAMN thing!
I use what 'looks good'
I gave a valiant effort and guesstimated for her but...
for the rest of you... you get ingredients and descriptors like... a handful of this and a little of that and...
well...
that's all
Topic 41 of 77 [food]: Traditions
Response 32 of 50: Alexander Schuth (aschuth) * Mon, Sep 20, 1999 (16:02) * 6 lines
Huh, guess what I read? " I gave it willingly, but received a
rapid response asking for my measurements..."
Geeeeeez, is that a one-track mind, or what? "That German kid Alexander, a reasonable enuff chap most days, but hey - girls and pumpkin-recipes's all's on his mind!"
Gimme a break, willya? There's also records, and music, and more girls, and more pumpkin-stuff, ok?
Topic 41 of 77 [food]: Traditions
Response 33 of 50: stacey leigh vura (stacey) * Mon, Sep 20, 1999 (16:19) * 4 lines
*laugh*
certainly one track thinking about those pumpkin-headed girls all day!
(I had to log in via browser so I could read the pumpkin posts... too much info while telnetting gives me a headache!)
Topic 41 of 77 [food]: Traditions
Response 34 of 50: Marcia (MarciaH) * Wed, Jun 18, 2003 (23:27) * 1 lines
I have a request! One of the traditions I will inherit when I move to KY and TN is frying okra in cornmeal. Can someone post a recipe for me, please!
Topic 41 of 77 [food]: Traditions
Response 35 of 50: Autumn (autumn) * Thu, Jun 19, 2003 (13:30) * 1 lines
Ugh, why don't you just stick a gun in your mouth and get it over with? It's much less drawn out than recovering from triple-bypass surgery...
Topic 41 of 77 [food]: Traditions
Response 36 of 50: Marcia (MarciaH) * Sun, Jun 22, 2003 (21:32) * 3 lines
LOLOL ! I thought the same, Autumn! He, whose cooking is considered a lethal weapon informed me to slice it into 1/4 inch lengths, dip in cornmeal and fry it. I found several permutations of that on the internet.I'll season the coating a bit then see which oil works best. I still think this is a happy memory of his grandmother and not as a taste memory, though his "blalnced" meals consist of mashed potatoes, gravy and lots of meat. Occasionally he eats corn or beans. No okra, however! I'll keep you posted.
(And YOU are a southern lady!!! Imagine what I'll do to them!)
Topic 41 of 77 [food]: Traditions
Response 37 of 50: Marcia (MarciaH) * Sun, Jun 22, 2003 (22:38) * 1 lines
(I had no idea people actually batter coated a steak, then deep-fried it. On purpose! Do southerners have a death wish?)
Topic 41 of 77 [food]: Traditions
Response 38 of 50: Autumn (autumn) * Mon, Jun 23, 2003 (14:21) * 1 lines
Is that is what's referred to as chicken-fried steak? I never understood that. Being a vegetarian means being shunned on regional, national and international levels.
Topic 41 of 77 [food]: Traditions
Response 39 of 50: Marcia (MarciaH) * Mon, Jun 23, 2003 (15:44) * 3 lines
Yup, chicken fried steak. Actually, they use Salisbury steak (fancy hamburger) and you have to have stock in anti-acid companies to dare eat it. I did have fun with two southern gentlemen friends last night. One pornounced okra good for you (isn't it always? But I will put mine in soups) then said it was a vicious rumor that everything served in the south has to be deep fried. Of course, I know that, but it is fun to get them in high dudgeon defending the awful diets that made them more weighty than is good for them.
Keep to the veggies and beans. You're a better lady for it!
Topic 41 of 77 [food]: Traditions
Response 40 of 50: Autumn (autumn) * Tue, Jun 24, 2003 (12:35) * 1 lines
I wonder if there's such thing as chicken-fried tofu?
Topic 41 of 77 [food]: Traditions
Response 41 of 50: Marcia (MarciaH) * Tue, Jun 24, 2003 (18:36) * 1 lines
Lol You can make it. They are currently deep frying (with batter) candy bars and oreos. However, with tofu, it would seem to defeat the health benefits. But I am sure you can do it! In fact, the food channel had it deep fried but no batter. Try it! Let us know how it is!
Topic 41 of 77 [food]: Traditions
Response 42 of 50: Autumn (autumn) * Tue, Jun 24, 2003 (19:42) * 1 lines
Yarite. That's gonna happen!
Topic 41 of 77 [food]: Traditions
Response 43 of 50: Paul Terry Walhus (terry) * Tue, Jun 24, 2003 (22:37) * 16 lines
Fried Okra
Makes 4 servings
Ingredients:
1 pound fresh okra
1/2 cup cornmeal
Cajun seasoning to taste
oil or bacon grease
Directions:
Wash the okra. Cut off the ends and slice the rest into rounds. Mix the
cornmeal and Cajun seasoning in a small paper sack. Put the okra inside
the bag, close the top, and shake until the okra is totally coated with
the cornmeal. Put the okra in hot oil in an iron skillet and cook,
stirring occasionally, until done.
Topic 41 of 77 [food]: Traditions
Response 44 of 50: Marcia (MarciaH) * Fri, Jun 27, 2003 (22:38) * 3 lines
That sounds just like the right recipe, Terry. Not sure of the cajun seasoning nor the bacon grease (it is the southern national food!) but the rest sounds right. I'll let you know which one we like best.
NOT gonna deep fry anything... including tofu
Topic 41 of 77 [food]: Traditions
Response 45 of 50: Paul Terry Walhus (terry) * Fri, Jul 4, 2003 (09:28) * 21 lines
Southern Fried Okra
1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil
Wash and slice okra; pat dry with paper towels.
Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and
heat to 375*F (190*C). Fry okra until golden brown. Drain on paper towels
and serve immediately.
Makes 4 servings.
Topic 41 of 77 [food]: Traditions
Response 46 of 50: Marcia (MarciaH) * Tue, Jul 29, 2003 (13:11) * 3 lines
That one sounds really good. I think I need to put both of us on diets, though. I'll hold off on the fried stuff until colder weather makes us burn up calories faster. Thanks for sending it.
I wonder if I dare ask about hoe cakes? They looked delicious when I saw them made on the food channel.
Topic 41 of 77 [food]: Traditions
Response 47 of 50: Autumn (autumn) * Tue, Jul 29, 2003 (14:40) * 1 lines
Did they actually use a hoe? I've seen that demo'd at "living history" museums all around Maryland (must've been a staple), but never knew anyone actually made them authentically still.
Topic 41 of 77 [food]: Traditions
Response 48 of 50: Marcia (MarciaH) * Tue, Jul 29, 2003 (19:27) * 1 lines
she used an old seasoned cast iron skillet though she mentioned seeing it made on a hoe, too. I guess the only ones made that way are for demos.
Topic 41 of 77 [food]: Traditions
Response 49 of 50: Autumn (autumn) * Thu, Jul 31, 2003 (17:56) * 1 lines
Oh, I bet Martha Stewart Living sells a gorgeous copper hoe that's both functional and suitable for wall mounting!
Topic 41 of 77 [food]: Traditions
Response 50 of 50: Marcia (MarciaH) * Thu, Jul 31, 2003 (18:34) * 1 lines
*Gag* I imagine hers is the best, but I'd really rather not be reminded of that woman. She is fascinating to watch but the stuff she turns out gives me the itch. I don't WANT curtain swags made out of corn stalks and goldenrod. I think a good heavy iron hoe would hold the heat better *;)
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