irregularjoe Posted June 10, 2009 Report Share Posted June 10, 2009 Check out the White Trash Cookbook. You can preview some of the pages. I particularly get a kick out of Uncle Willie's swamp cabbage stew. Bone appetit. Quote Link to post Share on other sites
JDoors Posted June 10, 2009 Report Share Posted June 10, 2009 (edited) Somethin' just ain't right 'bout that book jacket ... : Edited March 25, 2012 by JDoors Quote Link to post Share on other sites
TheTerrorist_75 Posted June 10, 2009 Report Share Posted June 10, 2009 One of the reasons I left northern Florida. You couldn't get a decent meal that wasn't made with tons of fatback. My stomach started quivering reading those recipes. Quote Link to post Share on other sites
irregularjoe Posted June 11, 2009 Author Report Share Posted June 11, 2009 One of the reasons I left northern Florida. You couldn't get a decent meal that wasn't made with tons of fatback. My stomach started quivering reading those recipes.Fried chitlins and pig stomach? What's not to love?Now excuse me while I go and throw up. Quote Link to post Share on other sites
JDoors Posted June 11, 2009 Report Share Posted June 11, 2009 Oh man! I know why, historically speaking, people eat that stuff, but ... Gag! Quote Link to post Share on other sites
Pete_C Posted June 12, 2009 Report Share Posted June 12, 2009 One of the reasons I left northern Florida. You couldn't get a decent meal that wasn't made with tons of fatback. My stomach started quivering reading those recipes.My Mother In Law lives in Alabama and cooks like that. If she can add salt pork , fatback or lard to it she does; and if it can be fried it is. She even fries cornbread. Quote Link to post Share on other sites
JDoors Posted June 12, 2009 Report Share Posted June 12, 2009 ... mmm ... fried cornbread ... [drool] Quote Link to post Share on other sites
Pete_C Posted June 13, 2009 Report Share Posted June 13, 2009 Wonder if this is the samehttp://whitetrashcookbook.com/OOOH, they have a volume II http://books.google.com/books?id=pznr9Gwrm...t&resnum=10Hmm my wife always says her mother collects cookbooks.... Quote Link to post Share on other sites
JDoors Posted June 13, 2009 Report Share Posted June 13, 2009 Wonder if this is the samehttp://whitetrashcookbook.com/OOOH, they have a volume II http://books.google.com/books?id=pznr9Gwrm...t&resnum=10Hmm my wife always says her mother collects cookbooks.... Oh yeah, they NEEDED a second volume! And I would NOT recommend getting your MIL ANYTHING with "White Trash" in the title. Quote Link to post Share on other sites
tjet Posted June 14, 2009 Report Share Posted June 14, 2009 hmm, sounds just like the same things poor white southerners eat. Quote Link to post Share on other sites
irregularjoe Posted June 18, 2009 Author Report Share Posted June 18, 2009 "OOOH, they have a volume II"Darn! I must have missed the release party. To tell you the truth though, I'd be a little leary of the authenticity of this book. I thumbed through it and found references to such hoity-toity ingredients as "mozzarella cheese" and "English Muffins".And as any real connoisseur knows, the cheese of choice is Cheese Whiz (or if you're a certified gourmet, Velveeta) and the bread of choice is Wonder. Quote Link to post Share on other sites
JDoors Posted June 18, 2009 Report Share Posted June 18, 2009 Oh yeah, mot-ser-ella and "English" ANYTHING is way too sophisticated for White Trash cooking. Way. What's next? Some of that fancy French mustard in a jar? Quote Link to post Share on other sites
Pete_C Posted June 20, 2009 Report Share Posted June 20, 2009 hmm, sounds just like the same things poor white southerners eat. Not what my OL had to say about it.I did not see anything that sparked my interest in either book so I guess I will just make a standard Yankee Pot Roast today. (Was at an Albertsons and they had chuck and round roasts marked down to 99 cents a pound so I bought several. ) Got out my meat grinder and ground up about five pounds of mixed chuck / round for taco meat (made that last night) and spaghetti sauce (tomorrow ) and left out the best chuck roast for pot roast today (leftovers become stew on Monday). Remember the Geeks in The Kitchen?Lookey herehttp://www.kitchengeeks.net/Nothing there yet; but hey its a start.Or thishttp://www.cookingwithgeeks.com/ Quote Link to post Share on other sites
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