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View Diary: What's for Dinner? v5.43: Obscure Kitchen Chemistry (242 comments)

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  •  Exactly. In parts of the Southern US (7+ / 0-)

    you can find bacon and hams that are cured the "old fashioned" way and I will say, they are a matter of taste and you have to know how to prepare them properly. I happen to like that kind of thing, but many people do not.

    Many people are taken aback when they have to scrub the mold off of a Virginia ham or some good Carolina bacon and then figure out what to do with it next.

    Craft is what emerges when you hit inspiration over the head with a stick.

    by commonmass on Sat May 21, 2011 at 05:51:50 PM PDT

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    •  Quite right! (8+ / 0-)

      The traditional kinds are very dry and very salty, and often parboiling to replace some of the water and remove some of the salt is necessary to make them edible.  But they DO keep!

      I read a story about a kid, during the Civil War, finding a ham that the Yankees had dropped months before after looting.  It was still good, and fed the family for days.

      Warmest regards,

      Doc

      Fool me once, shame on you. Fool me twice, shame on me. Fool me over and over, then either I really love you blindly or I am a Republican.

      by Translator on Sat May 21, 2011 at 06:08:44 PM PDT

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