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Thread: traditional foods

  1. #11
    Quote Originally Posted by fuego View Post
    A while back as in several years ago.
    ...and it was soooo good the memory still pleasantly lingers.

    Ya know, that was back when you were still in NC...there has got to be some place local to you in Atlanta that sells real kielbasa.

  2. #12
    Administrator fuego's Avatar
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    Quote Originally Posted by krystian View Post
    ...and it was soooo good the memory still pleasantly lingers.

    Ya know, that was back when you were still in NC...there has got to be some place local to you in Atlanta that sells real kielbasa.
    You would think.

  3. #13
    Senior Member Highly Favoured's Avatar
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    Quote Originally Posted by Lista View Post
    I just realized that I didn't post the recipes for mine...and I forgot about fried green tomatoes.

    I'll post collards, since the other two are flour, and vegetable oil

    With collards, I always cut out the stem (though my dad likes to have those served separate because he loves them) then tear the collards into 3-4" chunks.

    I fill up a large pot with water, then boil it. Once it's boiling I put in the greens. I let them blanch for about 10 minutes, or until they've all changed color.

    I then dump out the greens into a colander, and wash out the pot. (I like one pot recipes)

    I usually have some seasoning meat in the freezer, so I'll throw a little bit in the pot, and cook it for a little bit, until it starts to brown the bottom of the pan. Then I pour water back into the pot and get it to boiling again. Usually I'll add some low sodium chicken broth too. I then throw in the collards, and cook them until they're the texture I like. (again, everyone's opinion differs. My Mom likes hers a little al dente, and I like mine almost mushy)

    be forewarned...they smell AWFUL when they're cooking.

    Serve them as they are, or add a little vinegar!
    Help me understand.... What specifically is seasoning meat?

  4. The Following User Says Thank You to Highly Favoured For This Useful Post:

    krystian (10-20-2015)

  5. #14
    Quote Originally Posted by Highly Favoured View Post
    Help me understand.... What specifically is seasoning meat?
    Thanks, I meant to ask her that too.

  6. #15
    Quote Originally Posted by krystian View Post
    Ya know, that was back when you were still in NC...there has got to be some place local to you in Atlanta that sells real kielbasa.
    Quote Originally Posted by fuego View Post
    You would think.
    Hopefully one of these is close enough to you:

    http://atlanta.cbslocal.com/top-list...od-in-atlanta/

  7. #16
    Resident Chocolate Monster Lista's Avatar
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    Quote Originally Posted by krystian View Post
    I thought I did, did you ever make it? Did you like it?

    A while back I sent Fuego some REAL smoked Polish kielbasa, not that supermarket wannabe sausage stuff, and he made my kapusta recipe to go along with it.
    I did...I thought it was yummy. The dh, not a sauerkraut fan, didn't care for it...though he ate it. :)

  8. #17
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    Quote Originally Posted by Highly Favoured View Post
    Help me understand.... What specifically is seasoning meat?
    it's pork scraps. My Grandmother used to use a big piece of fat back that was covered in salt...I choose to make it a SMIDGE healthier. Around here we can find packaged pork scraps. (seasoning meat) It's the butt, shoulder, belly, etc. that were left over when the butcher was making his cuts. They put it in a container/bag, and sell it. I try to get the package with the least amount of fat in it. You can certainly use a piece of fat back if you want...in that case, don't brown it in the bottom of the pan, just throw it into the boiling water.

    Funny, but true story. My Grandmother (who was the perpetual joker) found out that my boyfriend (from a yankee family) was coming over to her house for supper one night. She made a full on Southern meal for him, BUT as a joke, she bought a piece of pig tail. (imagine a portion of the back with a curly piece of tail attached, and you've got it) She cooked collards using the pig tail, then fished it out, plated it, and set it directly in front of my boyfriend. We all started passing food around, and he tried to casually lean over and ask me what it was, and if he had to eat it. My Grandmother (eagle eying him the whole time) started cackling. I miss that woman.

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