Ask Behr anything food related thread

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#8,826
#8,826
Behr said:
No, I believe it, I just don't remember any being the texture that would be rendered from a meat grinder. I would think it would be like a purée.
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It was a fine mixture. The stuff we get from the store is like a long cut.
 
#8,827
#8,827
That's the problem, no one remembers enough about it. Lol. For all I know, my grandfather put Jack Daniels in it when my grandma wasn't looking and that's what gave it the "bite". It wasn't heat from peppers, it was 80 proof.
 
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#8,828
#8,828
Behr said:
That's the problem, no one remembers enough about it. Lol. For all I know, my grandfather put Jack Daniels in it when my grandma wasn't looking and that's what gave it the "bite". It wasn't heat from peppers, it was 80 proof.
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I remember sleeping quite well after a big dish. :)
 
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#8,829
#8,829
malinoisvol said:
It was a fine mixture. The stuff we get from the store is like a long cut.
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Maybe my grandmas was more fine than I remember. That might be why the one I made didn't taste like hers, but I figured cooking it would marry all the flavored enough.

I'm pretty sure I know what my ingredients are gonna be, and how long Im gonna cook it. Now I've got to decide on the texture.

It's sooo damn frustrating, trying to control the urge to do what I want.

After typing that, I have a thought. Maybe it's one of those things I'll never really remember exactly what it taste like, therefore I'll never figure it out.
 
#8,830
#8,830
Behr said:
Maybe my grandmas was more fine than I remember. That might be why the one I made didn't taste like hers, but I figured cooking it would marry all the flavored enough.

I'm pretty sure I know what my ingredients are gonna be, and how long Im gonna cook it. Now I've got to decide on the texture.

It's sooo damn frustrating, trying to control the urge to do what I want.

After typing that, I have a thought. Maybe it's one of those things I'll never really remember exactly what it taste like, therefore I'll never figure it out.
Click to expand...

I'm gonna have to ask my mom to check with my Aunt's children to see if she passed the recipe along to one of them.

She is actually my great-aunt and her three children are spread out across the southeast.
 
#8,831
#8,831
You all have me curious now. I'm gonna have to see if mom has my grandmothers chow chow recipe. Like Behr, I remember it being chopped, not ground. I also remember something red in it. I know it was canned and sealed. Most likely in a pressure cooker. I remember a pressure cooker sitting on her stove almost all summer long. My grandparents had a garden that spanned a solid acre when I was growing up. If they didn't raise it (beef, pork, chicken) or grow it, other than sugar, flower and such, they didn't eat it.
 
#8,833
#8,833
I don't have a recipe yet but the short answer to the ingredients is whatever is leftover. Some examples are....

Cabbage, squash, zucchini, onion, peppers (red, orange, green), jalapeño (to taste), cucumber, some add carrots. Not all of these are required. Turmeric, pickling spice, vinegar and sugar.
 
#8,834
#8,834
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#8,836
#8,836
CardiacKid said:
I don't have a recipe yet but the short answer to the ingredients is whatever is leftover. Some examples are....

Cabbage, squash, zucchini, onion, peppers (red, orange, green), jalapeño (to taste), cucumber, some add carrots. Not all of these are required. Turmeric, pickling spice, vinegar and sugar.
Click to expand...

I just don't know and actually need to forget about it for a day or two. Logic tells me my grandma used any and everything, like you suggest, but I can't make myself believe she put cukes, zucchini and carrots in hers, although she grew all of them in large quantities.

Unless something changes, these are the veggies Im using.
Cabbage
Green tomatoes
Onion
Green bell
Red bell

Vinegar. I think red wine vinegar or Apple cider vinegar would work best, but I'm pretty sure she would have used white.

Sugar. Most recipes I've seen use brown, but again, I'm stumped. Brown sugar was/is more expensive, but you don't use as much. I know she used brown sugar in her baked beans because that's how my mom made them.

Pickling spice. Only one recipe I've seen, that seems to be the closest to what Im looking for, calls for it. I know for sure she and my mom used that stuff for other things, I'm really inclined to think I need this. It just makes sense, it has all the ingredients, and then some, that the others call for.....mustard seed, celery seed, turmeric etc. It also has crushed red pepper flakes. Almost certain that's why I could never get the heat right.:good!:

Also, all of these recipes make 8 quarts. I'm not making that many. I've got to break it down to two quarts and that will make a difference if I don't get it just right.

Blah, blah, blah. Just thinking out loud.
 
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#8,837
#8,837
Someone posted a pic of an old Cookbook not long ago. Don't remember who tho. They might check it just to see. I already looked at my moms old Betty Crocker one, no luck.
 
#8,842
#8,842
1948. I was mistaken before about the year.

"The American Woman's Cook Book"

Edited by Ruth Berolzheimer
 
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#8,843
#8,843
The ingredients I posted earlier were from a lady that works in my office. I don't think that's how my grandmother made it. I know hers didn't have some of those ingredients.
 
#8,844
#8,844
CardiacKid said:
The ingredients I posted earlier were from a lady that works in my office. I don't think that's how my grandmother made it. I know hers didn't have some of those ingredients.
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Yea, but you never know. Same here. I can't see my grandma putting cucumbers in hers simply because I don't remember them being in it but, it would make sense for her to because it seemed like the majority of her garden was green bean, tomatoes, corn and cucumbers.

My thought on that old cookbook is, my grandma had to get the recipe from somewhere, at least the idea of it. One dated 1948 had to be close to what she did. Wouldn't it?
 
#8,846
#8,846
Hey, thanks for looking that up Malin. I at least feel better about the direction I'm going in with this.
 
#8,850
#8,850
From the time I was a toddler right up through high school, folks in the south grew varieties of cayenne peppers and used them whole, fresh, dried, ground, or flaked in just about every recipe which called for "heat." Red, green, or halfway between, they were ubiquitously called "hot peppers" or "finger peppers." Jalapenos were largely unknown and not grown in local gardens until the late '70s, early '80s.

Of course, there were a few well-traveled sorts who would grow scotch bonnets and other exotic varieties, but my grandmothers' peers made universal use of the cayenne varieties with which they were familiar. "Odd balls" whose travels may have expanded their palates and foodstuffs were lovingly embraced as kin, friends, and neighbors, but nary a one of their freaky peppers ever made it into the sauces, relishes, jellies, et al which were regularly shared, year after year.
 
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