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Pretty Please - add it to our Events forum(s) and add to the calendar! >> 
If Something Bad Happens in the South
- Thread starter AngliaGT
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Swamps. Bayous. Intercoastal waterways. Bad things happen with Alligators all the time! Depends on how far south of the M-D line y'all are.
Hurricanes! Poe-leece chases on I-95! Regional Airliners and thunderstorms!
Hurricanes! Poe-leece chases on I-95! Regional Airliners and thunderstorms!
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It's a well-known fact that trailer parks attract tornadoes.
vette
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vette
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And Concord Rd. I think everything in New England must lead to Concord.
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Agreed!
Best breakfasts I had on my cross country drive were Waffle House and Cracker Barrel. And when I'd order ham, I learned why the waitress would always ask "You want sweet or salty, hon?"
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I remember one time my dad brought home a smoked ham, from West Virginia I think. It actually was a slice of a salt block that had been colored red! Saltiest piece of meat I ever tasted (and I like anchovy)
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Shows how much we've forgotten over the years. Thanks for explaining.
Back in the olden days, before we had electricity and chemical preservatives, you preserved meat by soaking in brine (water, salt, molasses, saltpeter) for several days. That keeps bacteria from growing, and preserves the meat for weeks, maybe even a month or two. Chunks of salt would permeate the meat, leading to the term "corned beef" - as the chunks of salt looked like grain. The old word for grain is ... "corn"!
If you wanted it to last a year or two,you took the salted meat, hung it in the smokehouse, built a small fire underneath, and slowly added wood chips to make a dense smoke. The smoke put creosote over the salted meat pieces, making an air tight "baggy". Ready to eat? Then peel off all the creosote, soak in water overnight, then you're ready to cook it.
Sturbridge visitors are always amazed at the process, and then realize country smoked ham should have the salt soaked out before eating.
"And now you know ... the rest of the story."
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My suspicion is that my mom, born in rural TN in 1901, probably knew how to cook it. My other suspicion is my dad problbly just told her he had picked up a ham steak on his last business trip to southern IL.
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For those for whom that's too much work, there's always Spam.
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mikephillips
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Nature's way of cleaning up the shallow end of the gene pool...
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