Tripe Casserole, anyone?

[appnut]

Thre's pasta & potatoes.

 

[toggleswitch]

Yes Lawrence,

I understand, allow me some poetic license!

--wink--

 

[perc-o-prince]

Risotto and Polenta

I think it is so funny that these dishes are considered gourmet dishes and are featured in Food and Wine magazine and all of the Food Network chefs treat these as if they are rare, exotic dishes. These were peasant foods!!! They were staples that were always kept on hand. There was always cornmeal and rice in the pantry. My grandfather and his 11 brothers and sisters lived on these foods, growing up poor, on the farm.

Perhaps I will make grilled polenta with roasted garlic oil for the wash-in! That is if any of you want peasant food

Rich

 

[gadgetgary]

That is if any of you want peasant food

Oh yes...bring it on Rich...bring it on!

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM~!

 

[sudsmaster]

The upper-crust romans died of copper posisong.

I'd always heard it was lead poisoning, from lead wine goblets.

 

[bobbyderegis]

Polenta and risotto and pasta aglia olio and tripe were the food of the poorest of the poor. Amazing how you find it in fine shee-shee restaurants nowadays. I can still see my grandfather chowing down his polenta and crusty bread. He had no teeth, and his chin would touch his nose with every bite. Gums of steel. Us kids would sit there and laugh our asses off. Did anybody ever have gizzards and chicken feet in the sauce?
Bobby in Boston

 

[gadgetgary]

Ding, Ding, Ding....BOING~!....OMG

Just what my maternal grandmother put in her sauce....and otheres like rabbit, pheasant....always told us it was chicken....

 

[perc-o-prince]

gizzards and chicken feet in the sauce?

I don't remember gizzards but my great grandmother would use rabbit, frog and YES chicken legs!! I can remember her sucking on those damn chicken legs and thinking that it was so disgusting. She NEVER told anybody that what she used was chicken (when she used other things like frog, rabitt...etc) you just sit down, shut up and eat!

Ah...memories!

Rich

 

[bobbyderegis]

How lucky we all were to grow up with Italian grandparents! Does anyone have a loaded gun handy? LOL,
Bobby in Boston

 

[jasonl]

Gizzards, frog legs

MMMMMm mmmmm....

Ever ate Alligator stew? OH YEAH!

Gonna eat some turtle tomorrow at my grandpa's house tommorrow.

Peasant food rocks.

 

[thor]

My father's family is Italian, my wife's Spanish. Two worlds apart when it comes to cooking and eating habits! Anyway, as a child mondongo (or tripe) was eaten regularly in my home, but then as an ingredient of a delicious stew, which also included chickenpeas. It was an Italian recipe, of course.

Then one day while I was still dating my present wife I stayed for dinner at her home and my MIL served the very same tripe stew, same flavor, same ingredients. A Spanish recipe, of course!

 

[perc-o-prince]

Does anyone have a loaded gun handy?

As a matter of fact, I do! My great grandma's shot gun sits in the corner of my den (not loaded)!!! How do you think she got dinner....the A&P?

Rich

 

[toggleswitch]

Speaking of needing a loaded gun......

J:

With that variety in your diet, and you culinary palate. NO WONDER you are able to marry a woman.

(Ducks and runs..WHOOSH.....) *LOL*

Actually I think your girl is very tasteful (think personality you pervs!) *LOL*

 

[tomturbomatic]

Cornmeal was all over south eastern Europe. My mother's parents came from around Croatia, but their birth certificates say Austria because of the Austro-Hungarian Empire at the turn of the last century when they were born. Cornmeal mush was known as mamaliga in Yiddish and a variation of it was to ladel some of it into a casserole then add a layer of butter and pot cheese or farmer cheese then keep layering and finally bake it. It was also prepared without the butter or cheese for serving with meat dishes and gravy. Of course, it was also cooked, cooled, sliced and fried. When I used to make cornbread dressing for Thanksgiving, I would prepare the cornmeal as mush with seasoned stock so that I would have a very moist dressing. When we moved to Georgia from up north, people were amazed at my mom's cornbread, thinking that a Yankee would not know anything about cornmeal. She told them that people from certain parts of Europe had lived on it for generations. Chick peas were a popular legume where available and are not just from the areas around the Mediterranean. It just shows to go ya (as my father used to say) how much the peasant cuisines shared.