Post by: Three Hawks on November 27, 2008, 08:27:01 AM
1 small or 1/2 med. onion, diced.
2 ribs of celery including leaves, cut small.
salt and pepper to taste
Butter to suit.
Milk. Use whole or 2%. 1% or skim aren't worth the bother. 2% is marginal. For a spiritual experience use half and half. To find yourself rocking back and forth while chanting: "Yes! Yes! Oh God, Yes!!" with your eyes closed, use cream.
Simmer veggies , salt and pepper in barely enough water to cover until spuds are tender. Coarsely mash cooked veggies in the water they were cooked in. Add enough milk to make about three pints of soup. Add 1 or 2 tablespoons of butter, more or less, as you wish. Adjust seasonings and bring up to serving temp, stirring frequently to keep milk from sticking.
Three Hawks
Post by: Longhunter on November 27, 2008, 09:03:03 AM
Post by: snake eyes on November 27, 2008, 09:41:34 AM
Yep, that is what I do and sometimes diced ham.
snake-eyes
Post by: Uncle Russ on November 27, 2008, 10:44:58 AM
Unclce Russ...
Post by: Longhunter on November 27, 2008, 12:27:54 PM
Post by: Uncle Russ on November 27, 2008, 12:44:08 PM
Applachian Hillfolk knew 'em, and knew 'em well.....you can still hear their arteries "cracklin" iff'n ya listen right real hard.....
Uncle Russ...
Post by: M1Tommy on November 27, 2008, 11:49:07 PM
Tommy
Post by: snake eyes on November 28, 2008, 01:44:45 AM
Quote from: "RussB"
......bet there ain't a handful of folks nowadays that know what real sow-belly-cracklins are, or how popular they were followin the great depression.Russ,
Appalachian Hillfolk knew 'em, and knew 'em well.....you can still hear their arteries "cracklin" iff'n ya listen right real hard.....
Uncle Russ...
Are cracklins and chittlens one in the same thing? If so,
is the preparation or the area of the country you are from that
make the difference?
snake-eyes
Post by: Stryker on November 28, 2008, 09:14:01 AM
Quote from: "snake eyes"
Are cracklins and chittlens one in the same thing?
No, No and No.
Chittlens is the intestine of the pig. Cracklins is the skin, which IMHO is best served out of the grease. Grandpa used to make both, and while I could eat chittlens, I perferred cracklins. Bill Cosby used to have a great routine about chittlens. Saying how he thought somebody misspelled the word and it should start with an "S"
Post by: Uncle Russ on November 28, 2008, 09:59:00 AM
I've never tried chittlins, but from what I've heard, if they re prepared properly, they are not as bad as some folks would have you believe.
I think it's mostly just the "thought" of what they really are that leaves most people cold, right off the bat.
Maybe, if I ever get back to Louisianna to visit again, I just might get up enough nerve to give 'em a try. I absolutely love everything else those Cajuns cook!
It will probably also depend a great deal on how much of that Louisianna swamp water I've consumed when that time comes, but you never know, I just might get a chance to try 'em before my time comes.
I suspect crackins are a lot like grits....you either love 'em, or ya hate 'em.....it's all a learned thing.
Many folks throughout the Bible Belt cook a number of things with cracklins (deep fried bacon bits) in it. I have ate a delicious cornbread with crackins, lots of soups, stews, beans, and gumbo's, with a "sprinklin" of cracklins, even added 'em to a home-made Trail Mix.
I had never heard of grits until I went in the Army, and I didn't care for 'em while I was there....but now, almost 30 years after I retired, I like 'em, go figure....same with crackilins. The first time I tried 'em I didn't care for 'em, nowadays I use 'em alot, when I can find 'em......
Uncle Russ...
Post by: Stryker on November 28, 2008, 10:24:25 AM
Quote from: "RussB"
I had never heard of grits until I went in the Army, and I didn't care for 'em while I was there....but now, almost 30 years after I retired, I like 'em, go figure....same with crackilins. The first time I tried 'em I didn't care for 'em, nowadays I use 'em alot, when I can find 'em......
Uncle Russ...
What's funny is,while I knew about them being in the south, I just didn't care for grits or rice for that matter until I went in the service. When I joined the Marines, grits were served every morning and rice was served every other day. I learned to like them so as to not go hungry. Still don't care for cheese grits though. I eat mine with just a little salt and pepper, or maple syrup.
Post by: Three Hawks on April 08, 2009, 09:59:36 PM
Three Hawks
Post by: mike rumping on April 08, 2009, 10:11:04 PM
Mike and Nancy
Post by: snake eyes on April 09, 2009, 08:24:10 AM
Quote from: "Stryker"
Stryker,Quote from: "snake eyes"Are cracklins and chittlens one in the same thing?
No, No and No.
Chittlens is the intestine of the pig. Cracklins is the skin, which IMHO is best served out of the grease. Grandpa used to make both, and while I could eat chittlens, I preferred cracklins. Bill Cosby used to have a great routine about chittlens. Saying how he thought somebody misspelled the word and it should start with an "S"
OK, I have had both and enjoyed both! I also loved
'mountain oysters',most don't, when they find out what they are!
I also like chicken livers & gizzards .Go figure!
snake-eyes
Post by: ridjrunr on April 09, 2009, 12:43:52 PM
Post by: jbullard1 on April 09, 2009, 12:53:52 PM
Quote from: "RussB"
......bet there ain't a handful of folks nowadays that know what real sow-belly-cracklins are, or how popular they were followin the great depression.
Applachian Hillfolk knew 'em, and knew 'em well.....you can still hear their arteries "cracklin" iff'n ya listen right real hard.....
Uncle Russ...
I still remember around the 1st of November at a good cold snap, we always had a hog killin, my mom and grandmother always cooked fried liver,kidney and onions in a heavy brown gravy with hand squeesed biscuits.
The cracklin's were one of the last things we had as the lard was rendered
I am going to try this soup
