Tuesday, January 14, 2020
THE MENU MY GRANDMOTHER MISSISSIPPI CHURCH PIANIST AND COOK
She was the best. She worked, in retrospect, with the least.
Then there was my maternal grandmother. I never saw her do too much cooking, but to supervise my mother. They were both good, but not as good as the paternal grandmother.
Nobody back then, in Southern cooking did too much with seasoning. They were not too influenced by New Orleans.
They used meat fat and smoked meat and fat for flavoring and as cooking oil. They used sage in stuffing, and things like that.
They knew little of Italian or even much German cooking. At least what they did was not called German. They had a lot of different pickles, but did not think of them as German.
They made good gravies, flour roux gravies, and sauces. Red eye gravy even. These were often pan gravies. I guess maybe that was an influence from the French and to some extent English and German.
They put dry yeast, or baking soda in baked goods. They made corn bread that did not use a leavening other than buttermilk and egg. They didn't sweeten their cornbread. Hushpuppies were made with a cornbread base and sauteed onions rolled in then fried.
Nobody back then, in Southern cooking did too much with seasoning. They were not too influenced by New Orleans.
They used meat fat and smoked meat and fat for flavoring and as cooking oil. They used sage in stuffing, and things like that.
They knew little of Italian or even much German cooking. At least what they did was not called German. They had a lot of different pickles, but did not think of them as German.
They made good gravies, flour roux gravies, and sauces. Red eye gravy even. These were often pan gravies. I guess maybe that was an influence from the French and to some extent English and German.
They put dry yeast, or baking soda in baked goods. They made corn bread that did not use a leavening other than buttermilk and egg. They didn't sweeten their cornbread. Hushpuppies were made with a cornbread base and sauteed onions rolled in then fried.
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