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15 Weird Foods That Were Common During The Great Depression And Will Come Back Soon

hkshooter

hkshooter

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Non conformist said:
Anybody dumb enough to even consider cooking chittlins in the house in the first place deserves to have it stunk up.
That's a noob mistake you'll only make once in life.
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I can't use lard. Grew up with it, never thought about it, especially grand parents used it a lot. One day I had the bright idea to try lard in a deep fryer to "get better flavor" according to some shit I watched on TV. Stunk up the house and smelled so bad I tossed the lard, the cooker, because every time after that I used it I could still smell the lard, and tried but tossed the chicken wings I cooked. No pig fat frying in my house unless it's bacon.
 
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hkshooter said:
I can't use lard. Grew up with it, never thought about it, especially grand parents used it a lot. One day I had the bright idea to try lard in a deep fryer to "get better flavor" according to some shit I watched on TV. Stunk up the house and smelled so bad I tossed the lard, the cooker, because every time after that I used it I could still smell the lard, and tried but tossed the chicken wings I cooked. No pig fat frying in my house unless it's bacon.
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That lard you speak of had undoubtedly turned rancid, or had been rendered from the fat of a boar hog.
As for bacon, wait till you get a hold of some that off a boar hog and you won't want to cook bacon in the house anymore either.
 
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Poor Mans Pot Pie

left over bacon grease
potatoes
eggs
flour
onion

heat pan w/ leftover bacon grease in it add diced large onion, glaze the onion until translucent

add several quarts water and bring to a boil

add diced potatoes

in very large mixing bowl place 2 cups flour, add 3 large eggs well beaten mix well, once firmed up place on flour dusted countertop, begin kneading and folding dough, cut off a fist sized ball and flour well and use rolling pin to make less than 1/4” thick, lightly grease a butter knife and score 1” wide strips then cross score 1” wide strips, pick up squares and place in boiling pot w/ potatoes and glazed onion bits, keep rolling and scoring dough until all is in pot and cooking (watch that pot does not boil over), add parsley flakes, black pepper just a pinch of salt (remember the super salty leftover bacon grease gives you lots of salt)

serve in wide soup bowls and buttered bread on the side

note that you can boil squirrel, rabbit, dove or pigeon (pig knuckles are good too) until it falls off the bone, dice it up, put it back in the pot and use that for a base for pot pie
 
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tommygun2000

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hkshooter said:
I can't use lard. Grew up with it, never thought about it, especially grand parents used it a lot. One day I had the bright idea to try lard in a deep fryer to "get better flavor" according to some shit I watched on TV. Stunk up the house and smelled so bad I tossed the lard, the cooker, because every time after that I used it I could still smell the lard, and tried but tossed the chicken wings I cooked. No pig fat frying in my house unless it's bacon.
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Possibly rancid as posted above or perhaps got it too hot?

I don't eat much fried foods and if I do fry something I use a very small amount of peanut oil. It has a much higher smoke temp and higher flash point than other oils. I also never leave the stove when frying something......been to too many kitchen fires during my firefighter career.
 
meltblown

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When I would go to Europe the street fries were different and tasted much better that over here. Then learned that they were cooking them in lard. They use mayo instead of ketchup for the sauce. Couldn't quite go that far with it.
 
hkshooter

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tommygun2000 said:
Possibly rancid as posted above or perhaps got it too hot?

I don't eat much fried foods and if I do fry something I use a very small amount of peanut oil. It has a much higher smoke temp and higher flash point than other oils. I also never leave the stove when frying something......been to too many kitchen fires during my firefighter career.
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I could try again just using a skillet and fry on the cook top, maybe that wouldn't be so bad. But that deep fryer full, just couldn't do it. And I wanted to love those wings. I remember my grandparents parents using lard and don't remember it begin to strong smelling. In later years mom dropped the lard and started using shortening and then I turned her on to vegetable, canola, and peanut oil later. Some things do so much better in shortening, though, and we all still keep it. Fries much more crispy and has a higher flash point.

And yeah, never leave a stove when frying. When I was a kid I saw the stove get on fire before mom did, yelled and pointed, and she promptly put it out.
 
tdb59

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Non conformist said:
That lard you speak of had undoubtedly turned rancid........
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Yup. Reusing lard that has had a few high heats, plus the solids and water emulsified in it, will go tits up.
Unfiltered bacon grease is worse.
There is a reason that Great-Grandma had a bolt of cheesecloth in the pantry.
 
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First generation American from German parents who came here post war (50s). Lived through the same experiences as kids then so… you can only imagine the things we had to eat,and like it! My father used to say we‘re lucky we dont have to spoon the maggots off the top of the soup first. Good times.
 
Invictus77

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hkshooter said:
Did ya eat it?
The rest of the duck, maybe, if I'm hungry. These things? They get tossed with the head.
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Yeah, almost certain I tried it, but can't recall any details. That particular trip I was part of a US trade delegation for the coal mining industry. They hosted us at a lot of "upscale" dinners with fancy food and drinks. I really can't say if the Chinese really eat some of the crap they fed us or if it was just stuff they use to fuck with US trade delegations????

The most memorable thing I can remember from that trip was riding back to Beijing one night on a tour bus from a meeting, really late at night and a three hour ride or something. We were opening $200 bottles of wine and KY bourbon we had taken for gifts and drinking it out of plastic water bottles on the bus ride home. Well that night is memorable, and that I spent most of the trip trying to not be photographed with Joe Manchin.
 
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davedude

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tdb59 said:
Yup. Reusing lard that has had a few high heats, plus the solids and water emulsified in it, will go tits up.
Unfiltered bacon grease is worse.
There is a reason that Great-Grandma had a bolt of cheesecloth in the pantry.
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What is the problem with unfiltered bacon grease? Just wondering. I collect it in mason jars and use it regularly but I do run it thru a fine SS strainer to catch the little brown bits. I'm careful to save just prime bacon fat and once reused gets discarded. No problemo.

One of the Filipinas just came back from the P.I. with a load of dried fish today. These are the reason why most Filipinos have an outside "dirty kitchen". Never ever make the mistake of cooking these in the house! They will fry these up in oil and then serve with a vinegar dip/sauce. Wifey cooks them outside on the gas grill side burner.

driedfishyummy.jpg

I can eat em with or without any extra flavoring but a dip sauce really helps! ;-) Chewy fish leather with bones about describes it.
 
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