Text 17022, 75 rader
Skriven 2014-09-15 23:49:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 17019 av Ruth Haffly (1:396/45.28)
Ärende: Re: Southern
====================
 -=> On 09-14-14  19:18,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Southern <=-

 RH> Florida isn't really southern, it's a state of northern transplants.
 RH> (G)
 
 DS> Very true.  It has a few crackers, but most are transplants, as I was.
 DS> It may well be almost the most southern in geography, but the three or
 DS> so states to the north are much more southern in attitude and
 DS> heritege.

 RH> So far I've seen little to attract me to the state as a permanent
 RH> resident. Having lived in both GA and NC, I'd much rather settle in
 RH> one of them than in FL. The southern cooking that known world wide is
 RH> more a product of those states than Florida. I'm pretty sure the Key
 RH> Lime Pie had its origin there but grits, collards, bbq, pecan pie, etc
 RH> are more indicative of real southern cooking. First make do with what
 RH> you have, then elevate it to gourmet level. (G)

At the moment, I am hard pressed to think of any food that would be
considered Floridian, except perhaps for things using citrus fruits.
In parts of Florida, the dominant cusine is Cuban.  As we've said
together, most people in Florida are either transplants of outright
snowbirds.  Plus, the typical choices for dinner are places like Cracker
Barrel, etc. -- namely chains low on the list who server inexpensive
food.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dublin Coddle (Irish)
 Categories: Main dish, Pork, Sausage, Irish
      Yield: 4 Servings
 
      1 lb Bacon bits (pref. smoked)
      1 lb Good meaty sausages
      3 ea Large onions
      3 ea Potatoes (or even four)
      1 x  Handful fresh parsley
      1 x  Grind fresh pepper
 
  Bacon bits are the off-cuts from the various types of bacon, which
  are sold very cheaply in Dublin pork butchers' shops, specifically
  for making coddle.  They contain a good mixture of fat, lean and
  skin.  I prefer to buy regular bacon with the rind on and cut it up
  into even-sized pieces. Leave on the rind, as it adds great richness
  to the soup.  Buy the finest quality pork sausages you can afford (or
  find).  Peel and chop the onions roughly.  Peel the potatoes as
  thinly as possible.  If they are large, then cut them into two or
  three large pieces;  otherwise leave them whole.
   Chop the fresh parsley. -- Place a layer of onions in the bottom of a
  heavy pot with a good close-fitting lid.  Layer all the other
  ingredients, giving each layer a grind or so of fresh-ground pepper.
  Add no more than 2 cups of water to the pot.  Bring the water to the
  boil, then reduce the heat at once, cover tightly, and barely simmer
  for 2 to 5 hours.  The perfect way to cook it is in a heavy casserole
  pot in a very low oven at 250F.  I know this sounds vague, but if the
  pot is heavy and the lid tight, it really can't come to any harm.
  The longer and slower the cooking, the better.  If you prefer, before
  serving, remove the sausages and quickly brown them on one side under
  the broiler.  Serve with white soda farl to mop up the soup, and
  bottles of stout.  It is a most restorative food. -- From THE POOLBEG
  BOOK OF TRADITIONAL IRISH COOKING, Biddy White Lennon
  
  From: Barbara O'keefe                 Date: 03-12-98
  Home Cooking
 
MMMMM


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