Re: Lived in Texas - You will get it!

jimstevens wrote:

On Fri, 01 Sep 2006 00:51:45 -0500, William Boyd
<williamboyd@xxxxxxxxxxxx> wrote:



jimstevens wrote:



On Thu, 31 Aug 2006 19:23:36 -0500, William Boyd
<williamboyd@xxxxxxxxxxxx> wrote:





jimstevens wrote:





you believed I was serious? Dillo is better soaked in milk for a bit,
rub tablespoon or so of olive oil both inside and out. Sprinkle heavy
black pepper, sweet basil and thyme both inside and out, throw into
dilo body a couple peeled onions and dozen or so big garlic cloves
(crushed). Some would throw sweet potatos into body as well or place
around. I prefer not to cook with dillo. Bake potatos wrapped in
foil at same time.






If I can sell this recipe do you want some of the royalties.





never never never eat possum. they are four footed turkey vultures in
their diet and would never touch em.







Don't tell some of the heavily Mississippi populated folks around here that, they call it sole or is it soul food.


But let me tell you the truth, if it wasn't for Black birds




I shot them with a 410 as a kid when they were in flocks. Let them
land and then creep up close, begin to rise up so they rise up and
bam. Could get 8 or so in a shot and it took a bunch to make a mess
of em.

, Jack




Rabbits



Did not have them in Lousiana but wished they did. They are bigger
then Cotton Tails.

and Cotton tails

Night time with carbide lite. They were the pink eyes. Shot lots of
them too.

And these were damn important part of our diet too!

out in west Texas where I was a kid,




I wouldn't be here. My mother was a crack shot with a 22. We were so poor that when my grandmother took the shotgun out to shoot blackbirds, she would wait until several were lined up so as to get two or three with one shot. We raised our own chicken feed and she would trade eggs for ammunition. We would have fried chicken one time a year, Christmas.

BILL P.




We always had chickens and would let some set and raise the chicks.
Easy to raise chickens.

Other thing that was important was milk and pork. We almost always
had a milk cow. Skimming milk, making butter, cottage cheese, etc.
Couple pigs to eat anything we had including the whey from cottage
cheese and whatever else.

We would go to rail tracks where they transferred corn and would fill
up back of buckets and sometimes hundred pound feed sacks if we were
lucky.

Used old freezers that were laid on side to store feed. Corn was
great for feeding anything and can still remember smell of two day old
corn mash. We had four buckets and would slop hogs with the ripest
and dump in couple scoops of corn and add water. Other scraps and
such also went in.

Picking pecans from trees in our yard and picking pecans, cotton and
whatever else on 'halves' was regular routine as well.

Big garden with beans, peas, tomatos, cucumbers, and all the rest and
canning. Picking blackberries, elderberries, etc and making jams,
jellies and wine.

Yeah, that is how we lived and I suspect most of us that came up that
way would have starved without it.

Great way to grow up! Damn motivated to work like hell so not to go
without again.




You got that shit right. But the thing you said was cottage cheese was milk clabber, cottage cheese did not exist back then. But you see we had it a little rougher out in west Texas, cotton was just waist high to a seven year old and we picked it all day for almost nothing. That was my worst problem, we were so poor I failed two grades both of them the first because we could not pay attention.



I have been picking my brain to remember what we made with skim milk.
I recall using buttermilk and fresh milk but can't for life of me
recall where it went from there. Cheese was thick and had a liquid
residue we strained off for pigs. Tasted horrible. Seems it was
thicker then clabber though and I loved putting some of our canned
pears or peaches into it. How to hell did we make it. I remember
making butter but we did not make make cheese often so now I can't
remember.



As I remember there was something that they had to add to the milk for making cheese.
We had the butter milk which was actually more like clabber and they put it in a churn and
stuck one of us kids on the handle to churn it up and down until your arms was about to fall off.
Then you let it set and watch the butter flakes start to float up, scoop it out as it came up.
Mid way through the churning you could stop and gather some butter, then the remainder was
butter milk.

BILL P.
.

Relevant Pages

  • Re: Lived in Texas - You will get it!
    ... Other thing that was important was milk and pork. ... Skimming milk, making butter, cottage cheese, etc. ... stuck one of us kids on the handle to churn it up and down until your arms was about to fall off. ...
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  • Re: (2009-09-29) NS-RFC: Oleo?
    ... years after-the-fact, with a totally different view of how milk, ... butter and cheese are processed and utilized. ... They were rationing the can, ...
    (rec.food.cooking)
  • Re: (2009-09-29) NS-RFC: Oleo?
    ... different view of how milk, butter and cheese are processed and utilized". ... They were rationing the can, ...
    (rec.food.cooking)