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Posted: Nov 29, 2009 3:45 pm
 
Any of you goners dig on some soul food?


If so what dishes do you like?
Posted: Nov 29, 2009 7:21 pm
 
turnip/curly mustard greens, white beans, cornbread
Posted: Nov 29, 2009 8:25 pm
 
Fried turkey necks, greens, black eyed peas and cornbread.

Even drink the pot liquor from the greens when it's cold out.
Posted: Nov 29, 2009 9:13 pm
 
i wish i could find some good black eyeded peas out here
Posted: Nov 30, 2009 9:09 am
 
Bet there aint good blackeyed anything out there.

The only soul food I don't touch is chitlins.
Posted: Nov 30, 2009 2:29 pm
 
Turnip greens ala Rumple: At least 3 bunches of well washed Turnip greens ,add one bunch per person-. Add some stems/stalks for extra flavorfull pot liquor
4 strips of fried smoked bacon,fat drained off
1 package of onion soup mix
1 tablespoon of brown sugar (kaz greens be bitter sometimes and the sugar puts a mojo on that
2 tblsp roughly of olive oil.
Simmer all ingredients to your taste .I like mine slightly under done but the traditonal way is cook till utterly limp. Serve with green onion on the side and pickled peppers. My t-giving guests devoured them and drank up the pot liquor.
Posted: Dec 1, 2009 3:19 pm
 
Collard greens/ham hocks
blackeye peas/ham hocks
cornbread dressing
yeast rolls
Boiled turkey neckbones
"Broccoli Cheese"
Posted: Dec 1, 2009 5:05 pm
 
Greens are good, but it depends on who cooks them.


None of yall mentioned sweet potato pie.
Posted: Dec 3, 2009 1:33 pm
 
like carney, i'm into just about all the soul food except for chitlins. you couldn't pay me enough money to eat them suckers.

sweet potato pie is aiight around thanksgiving time. it's like pumpkin pie to me - good once a year, but that's about it. had some for breakfast a few days ago with a nice cup of coffee to balance out the sweet.

love me some greens if they're done right. and i LOVE cornbread. yum.
Posted: Dec 4, 2009 3:20 pm
 
I hear friend chitlins are supposed to be good.

Anybody ever have them??
Posted: Dec 5, 2009 2:08 pm
 
smothered chicken/ chops.

fuckin a, motherfucker.
Posted: Dec 5, 2009 2:25 pm
 
Im more of a "plays 9 songs with Mr. Quintron" kinda guy
Posted: Dec 6, 2009 7:42 pm
 
Last week, a few of the kids at the shelter part of the agency I work for tried to convince me for about 45 minutes that I'd "love" chitlins if I "just put about 2 bottles of hot sauce on 'em." Nooooo way.
Posted: Dec 6, 2009 7:45 pm
 
2 bottles of hot sauce
yeah, but then you wouldn't taste anything for a week
Posted: Dec 7, 2009 12:16 pm
 
Din't Geo Bush love Chitlins ? enuf said.
Posted: Dec 7, 2009 2:17 pm
 
Tripa tacos are chitlins and those rule!
Posted: Dec 7, 2009 2:39 pm
 
Tripa tacos are chitlins and those rule!
Not exactly the same, tripas is stomach lining, not intestines.
Posted: Dec 7, 2009 2:55 pm
 
Not exactly the same, tripas is stomach lining, not intestines.

Tripas like chitlins are the small intestine. Tripe is the linings of the stomach- I believe there are three linings. Pho' uses flat tripe. Menudo uses honeycomb tripe, though I'm sure it's regional. I can't think of the third.

If you're diggin on tripa tacos you're diggin on chitlins.
Posted: Dec 7, 2009 3:55 pm
 
Tripe is the stomach.

Chittlin's is the intestines.

Not sure how much difference in taste, but they come from different regions.

but tripe is not chittlins.
Posted: Dec 7, 2009 3:57 pm
 
and a quick search tells me that tripa tacos are actually "cows udders".
Posted: Dec 7, 2009 4:03 pm
 
tripa isn't udder, that'd be taco de ubre. Tripa is stomach. My bad.
Posted: Dec 7, 2009 5:05 pm
 
but tripe is not chittlins.

You've got it right here.

Tripa is stomach

And you've got it right here, but understand the spanish word tripas is used to describe the region of intestine and stomach. Tripa tacos are made with chitlins because it crisp better and is more succulent. Menudo con tripas is usually made with tripe/stomach lining because it is fattier and chewy and needs to be broken down in a liquid. People do make tacos with stomach lining, usually at home when small intestine can't be found. But the standard is the small intestine. There's a lot of misinformation out there because everybody is a foodie now and blogging the latest trend in tacos. Do a search for tacos de buche and see how many people think they're eating stomach when in fact it's chopped esophagus. Or worse, look how many people think buche is cheek or jowls. The head cuts cheeks/jowls would be tacos de cabeza.

Never had a "udder" taco, but I did have tacos made out of fisheyes once in L.A. and that shit was dope.
Posted: Dec 7, 2009 10:58 pm
 
dinner tonight:

blackeyed peas with ham hocks
corn bread
fried green tomatoes
smothered pork chops
collard greens
homemade mac and cheese

Try Melanie's fine foods on north watkins or southern hands in collierville for good restaurant soul food in memphis area.
Posted: Dec 7, 2009 11:34 pm
 
I've had grilled pig intestine philipino style and that was awesome, but regular boiled chitlins aren't so good, I'll bet they'd be good fried
Posted: Dec 8, 2009 11:46 am
 
Don't hot dogs and bologna contain chitlins?
Posted: Dec 8, 2009 12:26 pm
 
Don't hot dogs and bologna contain chitlins?

Not sure, but my co-worker just made a case for fried bologna sandwiches being contemporary/postmodern soul food. Requisites are that it can only be served on white bread, have mustard and ketchup and "some WIC cheese!".

She also mentioned Hot Dog Casserole: Boiled spaghetti layered with chopped hot dogs, topped with "some WIC cheese!" and baked.

chitterlings.com has some interesting bologna recipes like bologna stew, bologna nachos.

URL
Posted: Dec 8, 2009 3:52 pm
 
I've just got to pipe up about that BBQ bologna I had in Memphis...
Posted: Dec 9, 2009 10:24 am
 
Not sure, but my co-worker just made a case for fried bologna sandwiches being contemporary/postmodern soul food. Requisites are that it can only be served on white bread, have mustard and ketchup and "some WIC cheese!".

Whoa whoa whoa. This was actually the discussion?!? "Contemporary" and "Postmodern"? "WIC cheese"? Where are you living? Or rather, where are you WORKING?
Posted: Dec 9, 2009 10:56 am
 
Fried is the only way I will eat bologna. No catsup or mustard, for childhood authenticity you needs the MIRACLE WHIP!

Although I do want to try the bbq bologna sometime. Back in the college poverty days, some friends invited me over for dinner. When I got there, they served me Bologna Roast! They had jacked a whole 10 pound bologna and baked it in the oven like a ham.
Posted: Dec 9, 2009 11:35 am
 
Two Southern transplants who live in a broom closet of a college, where we mop floors between classes and argue the merits of such things as Candi Stanton, Huey Long, Okra based Gumbo vs. Roux based Gumbo and more recently- African American cuisine and it's evolution in urban environments from the year 1950 to present.

"Contemporary" and "Postmodern"

Her words not mine. This is what happens when you get a MFA from a Southern black ivy league school only to end up mopping floors at a bottom-tier all white college on the west coast. Nobody fucks with a janitor who's smarter than them.

It's a bittersweet existence.
Posted: Dec 9, 2009 12:35 pm
 
Two Southern transplants who live in a broom closet of a college, where we mop floors between classes and argue the merits of such things as Candi Stanton, Huey Long, Okra based Gumbo vs. Roux based Gumbo and more recently- African American cuisine and it's evolution in urban environments from the year 1950 to present.

sell that script to matt damon! and make that bologna cake already!
Posted: Dec 9, 2009 1:37 pm
 
Hi! My name is Timbo Sales, but my pals call me Lord Jackass. I like poetry, collecting pewter wizard figurines, and fingering my butthole and still do not understand the importance of logging off a shared workplace computer.
Posted: Dec 9, 2009 4:11 pm
 
fingering my butthole and the importance of logging o

fer gawd sakes, this is the food and drink page. you have killed my appetite.
Posted: Dec 10, 2009 4:26 pm
 
"Contemporary" and "Postmodern"
i've been eating fried baloney sandwiches as long as i can remember, though i guess 30 years ago was still contemporary and within the range of post structuralist thought in academia, but i'm pretty sure bologna was introduced into american cuisine way before roland barth gave up on structuralism. we usually ate them with white bread, sometimes wheat, depending on what we had in the house. we would usually put bbq sauce on it, nothing else. lately, i've started putting a fried egg on it with some cheddar if i got it, also a little mayo and toasted. anybody puts ketchup on my baloney sandwich is gonna get popped.
Posted: Dec 11, 2009 2:34 pm
 
i made some greens last night but wrecked 'em with too much bacon!

I know, some of you may say "there's no such thing as too much bacon" but 4 slices was over the top.
Posted: Dec 11, 2009 2:51 pm
 
use a ham hock or some fatback!
Posted: Dec 13, 2009 1:25 am
 
"Contemporary" and "Postmodern"

i usually eat them in front of a dream machine with a psychic tv record in the background.
Posted: Dec 13, 2009 1:50 pm
 
use a ham hock or some fatback
any smoked pork. try a smoked turkey wing (recommended by a non- pork eater cook at work). I stand by the 4 slices of bacon but I do trim off the excess fat.
Posted: Dec 13, 2009 3:58 pm
 
excess fat
there's no such thing
Posted: Dec 16, 2009 1:31 pm
 
Fried is the only way I will eat bologna.

yes. and i like mine with hot sauce and cheddar cheese on it.
Posted: Dec 16, 2009 3:47 pm
 
I like it when you make the slits in it so that it doesn't curl up. Makes a meaty iron cross!
Posted: Dec 17, 2009 4:43 pm
 
mmmmm we used to grill this really thick sliced bologna at this restaurant i used to work at and it was quite good too. i almost forgot about how good it is grilled.
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