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ham hock

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    Butler, Alabama
  1. Has anyone listed: Fried pies candied cushaw guinea and dumplings black bottom pie ?
  2. We had really good cocktails at Iris, on Jeannette St. Food was great too. I tend to agree that you often get the best drinks in New Orleans in restaurant bars. But on the other hand, the worst drink I've had there was a Sazerac at Cafe Degas. In fairness to Degas, thats my only complaint out of many times eating there.
  3. I stopped by Willie Mae's yesterday to see how things were going. Mrs Seaton was sitting in the dining room of her restaurant, visiting with her grandson. She seemed in good spirits, and was eager to re-open and get back to work. As always, she expressed her gratitude for all the people who helped rebuild her restaurant and home. But she was still fussing about the dropped ceiling not being put back in the dining room. My wife and I both told her how nice it looked restored to the original height, but she definitely did not agree.
  4. Check out Robert Peytons recipe- 2nt from the top in the most popular index at www.appetites.us/
  5. If you have a cast iron skillet or pan that food is sticking to, and you don't have time to go through the reseasoning process, you can cheat by boiling potato peelings in it. I have no idea why this works, could be a good subject for Alton Brown to look into.
  6. More Scotch House news on SFA website- www.southernfoodways.com/
  7. Collards for a crowd. We like to cook this in a big pot, like the kind you boil crawfish in, on a propane cooker , for a BBQ. Makes a nice side instead of the usual potato salad and baked beans, or even better, in addition to. Put in the pot of water 2 or 3 lbs country ribs or other fresh pork, fat trimmed off. One pack of salt pork, cut in two across the grain. Salt and black pepper to taste. Boil about the time it takes to drink a beer ( 2nt beer), then add six onions, roughly chopped/sliced. Cook untill the onions are translucent and are about to fall apart. Then add several bunches of collards and a bag of cut up okra ( or fresh, if its available). When the collards are getting near done, put in new potatoes, or red potatoes cut up, and continue cooking untill potatoes are done, then turn off heat. A pot lid is always good to have to keep bugs out, and don't forget to trim the fat off the fresh pork ,otherwise it will render into grease and while some people like a lot of grease in collards, most do not.
  8. Rutabega tops are a personal favorite of mine. Anybody else eat them? You usually have to grow your own, I've never seen any in a store, or even a farmer's market.
  9. Mary Beth at SFA said that John Currance had located a crew with permits to install overhead vents, and that they would start work Monday. Also, that Southern Foodways Alliance would make a HUGE announcement when Mrs. Seaton opened. You could check the SFA website for an update.
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