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July 03, 2005

Comments

kudzu

You're right, of course: no self-respecting Southern woman ever reveals her secret touches in her cooking. I remember an elderly lady in my parents' church who gave them a cookie recipe to send to me only when they swore never to serve them, themselves, in the town. They were her pride and joy.

It's always a task, figuring our what was left out of the recipe (whipping cream in Leora's potato salad -- pepper vinegar in Ruth's greens, etc.)

I do hope you come across something that works for you in some of those stacks!

Cosmologically yours, k.

shuna

I think it's a little of two things. secrets are sometimes intuition and thay cannot be described in a recipe.
but also that if those women wrote down what all they put in that food, too many people would gasp from fear!
after teaching in and out of a classroom setting I realize that I am not responsible for how someone "follows a recipe." you know?

I know what you mean about catching up with the reading. It's impossible!

Dr. Biggles

Why you reading Southern Cookbooks? Just cause or are you up to something?

I know everyone knows about Chuck Taggart's Gumbo Pages, but he grew up in LA and doesn't leave ingredients out. I've done a few and they've been spot on each time.
http://www.gumbopages.com/#louisiana

I wish I could give you my brother inlaw's cornbread recipe. But even he doesn't know what it is (yeah right). It has no sugar, no flour and uses bacon grease, fresh rendered lard with a load of mayonaise. Baking soda, no powder. The coarser the corn meal the better.
I was just given a recipe from someone near Mobile, uses only white corn meal.
MmmMMmm, corn bread.

Dr. Biggles

Why you reading Southern Cookbooks? Just cause or are you up to something?

I know everyone knows about Chuck Taggart's Gumbo Pages, but he grew up in LA and doesn't leave ingredients out. I've done a few and they've been spot on each time.
http://www.gumbopages.com/#louisiana

I wish I could give you my brother inlaw's cornbread recipe. But even he doesn't know what it is (yeah right). It has no sugar, no flour and uses bacon grease, fresh rendered lard with a load of mayonaise. Baking soda, no powder. The coarser the corn meal the better.
I was just given a recipe from someone near Mobile, uses only white corn meal.
MmmMMmm, corn bread.

haddock

Shuna;

Welcome back to CA. You're right about the intuition but the other part I'm not too sure about. The sources for these recipes are those spiral-bound community cookbooks put out to raise money usually for a local charity. I don't think the intended purchasers would blanch at the ingredients.

Biggles;

Southern food is one of my most very favorite things to eat. And I'm reading this monumental stack of books that Kudzu loaned me and those just happened to be the ones I've pulled out. I'm also on The Unprejudiced Palate and and a book of Italian soups.

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