Comments on: Food Friendly May: Possums and Collard Greens and Canned Soup, Oh My!

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Sat, 09 May 2009 18:35:08 +0000

[...] Food Friendly May: Possums and Collard Greens and Canned Soup, Oh … [...]

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Top 5 Golf Courses Near Lisbon | I Like My Web Golf News .com — Fri, 08 May 2009 00:52:32 +0000

[...] Food Friendly May: Possums and Collard Greens and Canned Soup, Oh … [...]

By: class factotum

class factotum — Tue, 05 May 2009 14:45:03 +0000

Jeanine, it is still a shock to me to see McDonald’s promote “sweet tea” up here (I moved to Milwaukee a year ago from Memphis). In the South, sweet tea is the default!

Why would anyone put baking soda in tea?

RE Collards. I am planting them in my garden, along with okra. Cross your fingers.

By: Jeanine

Jeanine — Mon, 04 May 2009 18:33:28 +0000

As a southern girl, I can vouch for several family members that have cooked, served, and eaten…ALL ON ONE TABLE…possum, racoon and sweet potatoes, and chitterlings.

I also might mention here, that Hattiesburg is only about 1.5 hours from the coast.

Collard greens? Free…plucked them right out of the garden. Same for mustards and turnips. For those who are so inclined, though, you get a 5# bushel for about 3.99 at the farmers market.

Baking soda in tea….**hurls**

Simple as 1-2-3. Boil water. Add sugar. (red diamond is my favorite although the Black English Tea from the Dollar Tree is giving a good run). Add however many teabags for your particular taste. I use 4. Cool. Serve over ice.

Baking soda….bah!

By: class factotum

class factotum — Mon, 04 May 2009 13:39:12 +0000

Twistie, I’ll use cream of celery if that’s what I have on hand. Making my own bechemel sauce, as delicious as that would be, violates the whole principle of the fast and easiness of the casserole.

As far as the collards, I tried the boil the heck out them version once and that was not to my taste. I chop them up and saute them in about a tablespoon of bacon grease and they are not too greasy, just yummy. Of course, they would be even better in more grease. :)

By: Bobbi

Bobbi — Mon, 04 May 2009 03:47:13 +0000

Today this Canadian found the secret as to why southern US folk love brewed iced tea, not our lovely sugar powder flavored with tea crystals (Canadian summer time staple). The Google told me to get rid of the unmistakable bitter in cold Red Rose, Southerners add a pinch of baking soda.

Pure Genius.

By: Twistie

Twistie — Mon, 04 May 2009 03:23:47 +0000

@Fabrisse: I do believe you have the right idea about the celery bechamel. I’ll probably give it a go sometime in the coming week. Hmmm…maybe I’ll write up the results next weekend. We’ll see.

I haven’t checked the price of collard greens at my local grocery store in a few months (Mr. Twistie won’t eat them, sigh), but the last time I looked – when they weren’t exactly at the height of their seasonality – they were running about a buck thirty here in the Bay Area. Yeah, I could get carrots cheaper, but greens were a pretty good bargain for such an expensive area to live.

@Mel: wait a minute…black eyed peas in the Asian section???????? Now that’s what I call confused.

By: Mel

Mel — Mon, 04 May 2009 01:32:58 +0000

As a relocated southerner I have a hard time believing I live in a place that doesn’t sell collards or turnip greens. It just breaks my heart. And this crazies up here in Connecticut put black eyed peas in the Asian section. I ask you, WTF?

By: Fabrisse

Fabrisse — Mon, 04 May 2009 00:00:39 +0000

And collards are $.79 per pound in DC at the moment. Kale too.

By: Fabrisse

Fabrisse — Sun, 03 May 2009 23:59:49 +0000

I’d use celery tops and hearts finely chopped as the basis of the bechamel. Reinforce it with some ground celery seed and brown the butter more than you usually would for a bechamel, and I think you have a really savory sauce. I’d add a handful of chopped chervil or parsley at the end.