Comments on: Bonnie, and Eatin Cattails http://ridinouttherecession.com/?p=354 Coverin the bases in Miz Judi's Kitchen Thu, 23 Apr 2015 10:51:20 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Sandra http://ridinouttherecession.com/?p=354#comment-458 Sandra Thu, 21 Apr 2011 01:04:04 +0000 http://ridinouttherecession.com/?p=354#comment-458 Hey Bonnie ask me about my mother and her cooking a turtle! No, we had groceries, no, we were not hungry. My mother wanted the experience of making turtle soup. She made a trip to Memphis, stayed at the Peabody, had turtle soup and fell in love. She said she wanted the experience of making turtle soup from scratch. You know, kill it, cook it, eat it. Hey Bonnie ask me about my mother and her cooking a turtle! No, we had groceries, no, we were not hungry. My mother wanted the experience of making turtle soup.
She made a trip to Memphis, stayed at the Peabody, had turtle soup and fell in love.
She said she wanted the experience of making turtle soup from scratch. You know, kill it, cook it, eat it.

]]> By: Sandra http://ridinouttherecession.com/?p=354#comment-457 Sandra Thu, 21 Apr 2011 00:58:43 +0000 http://ridinouttherecession.com/?p=354#comment-457 Yes indeed. A "Bonnie", look at that Dub, another one almost like me. Lye hominy was given to us as settlers by Indians. Being from the very deep South Lye Hominy has been part of our cultural eats for a couple of hundred years or more. Nothing like a big bowl of hominy sitting on the table at supper time. Not grits, Hominy. Big fluffy balls buttered or not, gravy or not. Hominy usually showed up in the winter months. Do you think Bonnie is a student of the Fox Fire books? I have my set right here and have saved them for catastrophies and the end of the world. Mississippi Yes indeed. A “Bonnie”, look at that Dub, another one almost like me. Lye hominy was given to us as settlers by Indians. Being from the very deep South Lye Hominy has been part of our cultural eats for a couple of hundred years or more. Nothing like a big bowl of hominy sitting on the table at supper time. Not grits, Hominy. Big fluffy balls buttered or not, gravy or not. Hominy usually showed up in the winter months.
Do you think Bonnie is a student of the Fox Fire books? I have my set right here and have saved them for catastrophies and the end of the world.
Mississippi

]]> By: Bonnie Hollingsworth http://ridinouttherecession.com/?p=354#comment-446 Bonnie Hollingsworth Tue, 19 Apr 2011 17:52:04 +0000 http://ridinouttherecession.com/?p=354#comment-446 Dub, you're a real hoot! I love the rather vivid stretching of my stories. As for Keith's Sofkee, we made what we called Hominy. It was whole grain corn, boiled in lye water till soft. Yep! We did this in the big iron wash pot. Then, for hominy, after the corn is soft enough, you rinse and rinse and rinse it some more, while rubbing the kernels to get the outer skin and the "germ" of the kernal off. The germ turns black while it is boiling in the lye water. After a good rinsing and cleaning, throw some in an iron skillet with some bacon drippings; good stuff! Now, if you want to do it the REALLY old-fashioned way, you have to have an ash hopper for the ashes from your stove and fireplace. It is "V" shaped boards with one little "spout" coming out of the bottom. You sit a bucket under the spout, pour water through the ashes, and when it comes out it is lye water. If you really want to be sure it's strong enough to make hominy corn, pour the water through twice. If that isn't feasible in these modern days, just buy a can of Red Devil Lye! I'll bet Dale, living on a creek, has also had the pleasure of eating soft-shelled turtle! I like that braised with young green onions, though I haven't had some for too long now! Dub, you’re a real hoot! I love the rather vivid stretching of my stories. As for Keith’s Sofkee, we made what we called Hominy. It was whole grain corn, boiled in lye water till soft. Yep! We did this in the big iron wash pot. Then, for hominy, after the corn is soft enough, you rinse and rinse and rinse it some more, while rubbing the kernels to get the outer skin and the “germ” of the kernal off. The germ turns black while it is boiling in the lye water. After a good rinsing and cleaning, throw some in an iron skillet with some bacon drippings; good stuff!

Now, if you want to do it the REALLY old-fashioned way, you have to have an ash hopper for the ashes from your stove and fireplace. It is “V” shaped boards with one little “spout” coming out of the bottom. You sit a bucket under the spout, pour water through the ashes, and when it comes out it is lye water. If you really want to be sure it’s strong enough to make hominy corn, pour the water through twice. If that isn’t feasible in these modern days, just buy a can of Red Devil Lye!

I’ll bet Dale, living on a creek, has also had the pleasure of eating soft-shelled turtle! I like that braised with young green onions, though I haven’t had some for too long now!

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