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Just now, thefuzz said:

It certainly was at my Grandmothers house.

Along with Molasses, Collard Greens, Ham Hocks and Drop Biscuits.

Woman was country as the day is long.

Collards and Ham Hocks are a pretty normal southern dish.

 

They say the ham hocks are the main ingredient for the flavor of the collards.

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1 minute ago, CamWhoaaCam said:

Collards and Ham Hocks are a pretty normal southern dish.

 

They say the ham hocks are the main ingredient for the flavor of the collards.

I didn't intend for them to be back to back, as she used them to flavor every veggie she consumed. 

Used lard, tons of salt, lived to 90.

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9 minutes ago, thefuzz said:

I didn't intend for them to be back to back, as she used them to flavor every veggie she consumed. 

Used lard, tons of salt, lived to 90.

I think I remember my grandma using lard to cook. My mom on the other hand I don't remember her using it. Times indeed change.lol

 

I also remember eating liver pudding and eggs sometimes on a sandwich.lol

 

Man it's crazy looking back on what we use to eat. 

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33 minutes ago, CamWhoaaCam said:

Is gravy considered a sauce?

I say yes, but a very specific one worthy of its own consideration. Kind of like how a square is by definition a rectangle but no one thinks of it that way.

Edited by KSpan
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4 minutes ago, CamWhoaaCam said:

I think I remember my grandma using lard to cook. My mom on the other hand I don't remember her using it. Times indeed change.lol

 

I also remember eating liver pudding and eggs sometimes on a sandwich.lol

 

Man it's crazy looking back on what we use to eat. 

I've gone back to pre 70/80's style cooking for the most part.

I use lard, real butter, save bacon grease, etc....very little refined sugar, and not scared to deep fry any longer.  Lost a ton of weight.

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Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture.

https://en.wikipedia.org/wiki/Gravy#:~:text=Gravy is a sauce often,corn starch for added texture.

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Most of the gravy we know today has its roots firmly planted in French cuisine. 

 

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