Llpoh says:
“I do not think they had plastic high chairs in 1910.”
Nope, if they thought about it all they just tied the little cherubs to a regular chair with a tea towel. Of course kids had parents that paid attention to their chirrens back then!
Bostonbob
December 29, 2015 5:53 pm
I wonder if bacon was his first word. BTW for Christmas my daughter starts the day by cooking a pound of bacon. You can always trust a redhead to have good taste.
Bob.
SSS
December 29, 2015 7:03 pm
Thanks, Bostonbob.
The cook at the Starter Shack at my golf club knows me well. If I have a later morning tee-off, I get there early, and she charges me $3 for bacon and buttered toast (Hi, Maggie) to give me some carb, protein and fat fuel to get me through to a late lunch. $3!!!! She gets a nice tip.
Francis Marion
December 29, 2015 7:38 pm
SSS – don’t know if you’ve ever tried it but if you are doing toast as well it’s great fun to leave the bacon grease in the frying pan – take your toast and fry it in the bacon grease until it is fully saturated – only takes a minute or two on each side and man…. is it yummy. Bacon fried toast! Mmmmmm… bacon…..
[img[/img]
Maggie
December 29, 2015 7:46 pm
I do love the toast. My son LOVES bacon. However, when he was a toddler, he wanted it on the chewy side, which was a little on the disgusting side to me.
He seems to have survived.
Bea Lever
December 29, 2015 7:49 pm
SSS
This is one subject where we can agree, bacon makes EVERYTHING better.
Maggie
December 29, 2015 7:57 pm
When I was young, my brother raised hogs to earn money. One year my parents slaughtered a hog and while I remember the bacon and ham being really good that year, I will NEVER forget opening the freezer one night to look for ice cream and seeing the head of the pig in there because someone wanted the damn brains for some ungodly cheese.
Bea Lever
December 29, 2015 8:16 pm
Head Cheese was a big seller in our store 50 years ago, I have not thought about that nasty looking stuff for a very long time. Mostly black folks bought that concoction and really loved the taste. Who knows Maggie we may love it too if we got hungry enough.
robert h siddell jr
December 29, 2015 8:28 pm
Hog Head Cheese: “Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages.”
Maggie
December 29, 2015 9:16 pm
For some reason “souse” comes to my mind… what is souse?
EL Coyote
December 29, 2015 9:36 pm
Soused is equivalent to toasted, fried, blitzed, wasted..
IndenturedServant
December 29, 2015 9:37 pm
“what is souse?”
Consult the oracle at your fingertips!
IndenturedServant
December 29, 2015 9:39 pm
If you’re ever invited to a pig roast do not pass up the meat on the face of the pig. It’s super tender and just as tasty as the rest of the beast.
Tucci78
December 29, 2015 9:50 pm
In cooking (per one online source), the term “…is used as a reference to several different meanings. Most often souse will refer to the process of pickling a food in a brine solution or vinegar. Pickled foods, such as soused herrings, soused mackerel or the food dish Souse of Solz, a pickled meat specialty. Souse can also refer to the brine or vinegar solution used to pickle the various foods.”
Another source yields: “Souse meat is made of cow’s face or heel, chicken feet or pig’s face, shoulder, feet or knuckle. Souse cooks prepare it by cooking the meat and then soaking the cooked meat in a solution that contains vinegar, salt, parsley, cucumbers, minced hot peppers, fresh lemon juice or lime juice and an herb such as parsley.
“Souse is generally served with three main types of savory pudding. In Guyana souse is served with black pudding, which is a mixture of herb-infused cooked rice and pig’s blood. In this region, souse cooks also make white pudding that contains all of the ingredients of black pudding with the exception that fresh coconut milk is used in place of the pig’s blood. In other parts of the Caribbean, including Barbados, black pudding contains steamed spiced sweet potatoes that are also browned before serving to give it the appearance of blood. Their version of black pudding is either served as is or tucked into a sausage casing.
“Souse, along with a small amount of its pickling juice, is primarily served on Saturdays in English-speaking parts of the Caribbean. Some locals and vendors, however, also prepare and serve the pickled meat on Fridays. Some Caribbean people sell souse and pudding out of their homes, specialty shops and roadside stands throughout the region.”
In short, it appears to be a method of preparing portions of a meat animal’s carcass which are not normally considered very tasty cuts, thereby getting all possible food value out of the harvested beef, pig or bird.
Maggie- Another product we sold was Souse Meat. I remember the loaf was square and would remind you a little of Liver Cheese with what looked like slivers of cartilage within. Yuk!
Hey, ISIS?
أكل لحم الخنزير أو الموت!
I do not think they had plastic high chairs in 1910.
Llpoh says:
“I do not think they had plastic high chairs in 1910.”
Nope, if they thought about it all they just tied the little cherubs to a regular chair with a tea towel. Of course kids had parents that paid attention to their chirrens back then!
I wonder if bacon was his first word. BTW for Christmas my daughter starts the day by cooking a pound of bacon. You can always trust a redhead to have good taste.
Bob.
Thanks, Bostonbob.
The cook at the Starter Shack at my golf club knows me well. If I have a later morning tee-off, I get there early, and she charges me $3 for bacon and buttered toast (Hi, Maggie) to give me some carb, protein and fat fuel to get me through to a late lunch. $3!!!! She gets a nice tip.
SSS – don’t know if you’ve ever tried it but if you are doing toast as well it’s great fun to leave the bacon grease in the frying pan – take your toast and fry it in the bacon grease until it is fully saturated – only takes a minute or two on each side and man…. is it yummy. Bacon fried toast! Mmmmmm… bacon…..
[img
[/img]
I do love the toast. My son LOVES bacon. However, when he was a toddler, he wanted it on the chewy side, which was a little on the disgusting side to me.
He seems to have survived.
SSS
This is one subject where we can agree, bacon makes EVERYTHING better.
When I was young, my brother raised hogs to earn money. One year my parents slaughtered a hog and while I remember the bacon and ham being really good that year, I will NEVER forget opening the freezer one night to look for ice cream and seeing the head of the pig in there because someone wanted the damn brains for some ungodly cheese.
Head Cheese was a big seller in our store 50 years ago, I have not thought about that nasty looking stuff for a very long time. Mostly black folks bought that concoction and really loved the taste. Who knows Maggie we may love it too if we got hungry enough.
Hog Head Cheese: “Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages.”
For some reason “souse” comes to my mind… what is souse?
Soused is equivalent to toasted, fried, blitzed, wasted..
“what is souse?”
Consult the oracle at your fingertips!
If you’re ever invited to a pig roast do not pass up the meat on the face of the pig. It’s super tender and just as tasty as the rest of the beast.
In cooking (per one online source), the term “…is used as a reference to several different meanings. Most often souse will refer to the process of pickling a food in a brine solution or vinegar. Pickled foods, such as soused herrings, soused mackerel or the food dish Souse of Solz, a pickled meat specialty. Souse can also refer to the brine or vinegar solution used to pickle the various foods.”
Another source yields: “Souse meat is made of cow’s face or heel, chicken feet or pig’s face, shoulder, feet or knuckle. Souse cooks prepare it by cooking the meat and then soaking the cooked meat in a solution that contains vinegar, salt, parsley, cucumbers, minced hot peppers, fresh lemon juice or lime juice and an herb such as parsley.
“Souse is generally served with three main types of savory pudding. In Guyana souse is served with black pudding, which is a mixture of herb-infused cooked rice and pig’s blood. In this region, souse cooks also make white pudding that contains all of the ingredients of black pudding with the exception that fresh coconut milk is used in place of the pig’s blood. In other parts of the Caribbean, including Barbados, black pudding contains steamed spiced sweet potatoes that are also browned before serving to give it the appearance of blood. Their version of black pudding is either served as is or tucked into a sausage casing.
“Souse, along with a small amount of its pickling juice, is primarily served on Saturdays in English-speaking parts of the Caribbean. Some locals and vendors, however, also prepare and serve the pickled meat on Fridays. Some Caribbean people sell souse and pudding out of their homes, specialty shops and roadside stands throughout the region.”
In short, it appears to be a method of preparing portions of a meat animal’s carcass which are not normally considered very tasty cuts, thereby getting all possible food value out of the harvested beef, pig or bird.
https://www.youtube.com/watch?feature=player_detailpage&v=9h5mwoTwDBk
Maggie- Another product we sold was Souse Meat. I remember the loaf was square and would remind you a little of Liver Cheese with what looked like slivers of cartilage within. Yuk!
[img
[/img]