tag:blogger.com,1999:blog-3292613437866923190.post3730669943646140331..comments2023-08-08T07:21:35.645-04:00Comments on The Yankee Chef ® : Johnny, Jonny or Journey?The Yankee Chefhttp://www.blogger.com/profile/09719290549455799418noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3292613437866923190.post-222193802709403682015-10-26T21:43:26.305-04:002015-10-26T21:43:26.305-04:00dad was from the deep south, mom from the great pl...dad was from the deep south, mom from the great plains<br /><br />dad blackstrap...mom sorghum <br />dad baking powder biscuits...mom baking soda biscuits<br />we compromised on jelly.... kids 7/ parents 2 <br />baking powder rolled biscuits... 8/1<br /><br />to this day I can't stand even the smell of sorghum<br /><br /><br /><br />I worked a rural area for several years. coffee breaks and lunch usually happened out on a dirt road somewhere, care of my trusty Stanley thermos. <br /><br />the café we tried to make each morning had a motley bunch of early risers. most notably the worn-out fellow who pumped septic tanks in the area. he sat (alone) at the end of the rail with a piece of pie, bacon and a glass of milk. mmmm! apple pie and bacon...the ultimate country breakfast!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3292613437866923190.post-40970298587583849822015-10-26T18:05:08.125-04:002015-10-26T18:05:08.125-04:00I learn something new everyday, thank you. You kno...I learn something new everyday, thank you. You know one thing I miss? My Dad and grandfather, and many generations before them, always had biscuits and molasses for breakfast and if that wasn't available, they had pie. Mostly fruit pies. I even remember having biscuits and molasses along with pie growing up. Those days are long gone I am afraid. I certainly appreciate your input and always welcome anything you can add to any of my posts. The Yankee Chefhttps://www.blogger.com/profile/09719290549455799418noreply@blogger.comtag:blogger.com,1999:blog-3292613437866923190.post-78328555823961687082015-10-26T17:48:19.390-04:002015-10-26T17:48:19.390-04:00fascinating as always
many decades ago I was intr...fascinating as always<br /><br />many decades ago I was introduced to corn flapjacks as "crepes sauvage"<br /><br />I've made them with meal and with grits...both are quite good<br /><br />at the end of your post you bring up a tidbit that has inspired quite a few kitchen wars...cornbread with a sweetener added to the batter<br /><br />almost universally honey or sorghum, etc could be spread on the finished product..but included in the batter...oh my!<br /><br />I used to think it was geographical (with the passage of time I suspect it is based on economics), but I had aunts from the same fifty miles of nowhere who would contest the rectitude of such an addition<br /><br />just thoufgt you would be interestedAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3292613437866923190.post-10605149620935407612014-05-11T18:47:32.778-04:002014-05-11T18:47:32.778-04:00Boy Yankee chef, you really know your craft. I hav...Boy Yankee chef, you really know your craft. I have sent many MANY of my history colleagues here in Massachusetts to your blog. And am proud(and relived) to say not one of them can dismiss or discredit your ideas and end results in any of your posts. historyjunkienoreply@blogger.com