"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 05-14-2011, 07:42 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Very nice post, Bob.
I saw an episode of American Pickers where they were picking up one of those grist stones for William Shatner's retreat (I believe). Those big round stones were pretty neat. They had grooves in them to "funnel" the ground grains out. The guy they "picked" one from must have had a few dozen of them. Nifty piece of history.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-14-2011, 07:45 PM   #12
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
The south may have lost the war but, they got to console themselves with some fine sippin whiskey. Nothin like it up north
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 05-14-2011, 07:47 PM   #13
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,228
I think a lot of our cooking traditions stem from the climate and economics of a region.
In Colorado, meat was sometimes allowed to dry and hung on the north side of the building in winter. In the south this was not possible, and meat was preserved by salting. Cattle did not do well in the south, and pork was the preferred meat. In addition, ribs and briskets were not much used by whites and were given to the slaves, who developed methods of cooking these cuts, hence the slow cooking. As for bread vs biscuits and corn bread, I can't remember the last time I have seen a wheat field in the south. I don't know how much yeast was available in the south. That may have had something to do with risen bread. Corn would have been more available.
As stated, the subject of regional cooking is an interesting and complex subject.
__________________
Bigjim68 is offline   Reply With Quote
Old 05-14-2011, 08:01 PM   #14
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Uncle Bob, your recipe for George Washington’s Favorite Corn Cakes (1732-1799) is the modern adaptation. The quoted recipe is as follows as written by his step-granddaughter, Nelly Custis Lewis:
"The bread business is as follows if you wish to make 2 1/2 quarts of flour up-take at night one quart of flour, five table spoonfuls of yeast & as much lukewarm water as will make it the consistency of pancake batter, mix it in a large stone pot & set it near a warm hearth (or a moderate fire) make it at candlelight & let it remain until the next morning then add the remaining quart & a half by degrees with a spoon when well mixed let it stand 15 or 20 minutes & then bake it - of this dough in the morning, beat up a white & half of the yilk of an egg - add as much lukewarm water as will make it like pancake batter, drop a spoonful at a time on a hoe or griddle (as we say in the south). When done on one side turn the other - the griddle must be rubbed in the first instance with a piece of beef suet or the fat of cold corned beef..."

The turn of the phrases used makes it such fun!
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 05-14-2011, 08:10 PM   #15
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Thanks for the recipe, Uncle Bob. It's been on my list to make corn cakes. I tried making a batch last week. The batter looked great. but didn't work. I think I got one edible one and it didn't hold together. I'll be trying this one soon.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 05-14-2011, 08:19 PM   #16
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Bigjim68
I can't remember the last time I have seen a wheat field in the south.
Jim you're like me....Ya need to get out more often!!

Virginia wheat farmers expected to double production in 2011 to 17.2 million bushels - The Washington Post

Wheat Production in Mississippi
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-14-2011, 08:22 PM   #17
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Zhizara View Post
Thanks for the recipe, Uncle Bob. It's been on my list to make corn cakes. I tried making a batch last week. The batter looked great. but didn't work. I think I got one edible one and it didn't hold together. I'll be trying this one soon.
You're welcome! ~~ I can't vouch for it however. ~~ Then again if it was good enough for old George's Table, it's probably good enough for mine!!


Have Fun & Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-14-2011, 08:32 PM   #18
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,228
You are right. Virginia is coming on strong in the wheat business. Doubling production the past year. The farmers must be replacing tobacco and cotton with wheat.

That's why I am here, to learn. Thanks

Now I've got to do some research and find out how much wheat was grown in the years prior.
__________________
Bigjim68 is offline   Reply With Quote
Old 05-14-2011, 08:59 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
One of the staples in the South is White Lily flour. It's supposed to be the best for biscuits as it's made with soft southern wheat. I assume that means the wheat is grown in the South. I don't know how long that has been going on.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-14-2011, 10:54 PM   #20
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Andy M. View Post
One of the staples in the South is White Lily flour. It's supposed to be the best for biscuits as it's made with soft southern wheat. I assume that means the wheat is grown in the South. I don't know how long that has been going on.
White Lily is/was made with Soft Southern RED Winter Wheat. When J. M. Smucker's bought White Lily, they informed me that Ohio, Michigan and Indiana were their primary sources of the Wheat at the time.... with very small amounts coming out of the South. ~~ This informatuion and a couple of bucks will get you a cup of coffee...Maybe.
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Reply

Tags
food

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.