Why is soul food so nasty?!
Answers: I could never eat that stuff.
This is a prime example of why I refuse to eat soul food
In my part of the country, chitterlings come in 10 pound buckets. Hog maws come in smaller packages found in the freezer case. If you can find the larger containers and like the recipe, simply use several times the ingredients to end up with the same percentages. Local supermarkets also carry smaller packages. After cleaning the chitterlings of the fat you will only end up with about half as much volume.
Ingredients:
2 pounds hog maws (pig stomach)
2 pounds chitterlings (pig intestines)
3 quarts water
1 teaspoon salt
1/2 teaspoon red pepper (flakes)
1 medium peeled onion (white or yellow)
The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.
You haven't had good soul food.
Most of the time it's very greasy and unhealthy. It's just nasty! I hate it and I love in the south.
Oh, I love fried chicken, mac n cheese and collard greens.....Yummy....
have you ever been to the south? that is probably why you don't like the Northern version of Soul food
what is food for soul.
Man, your crazy. It might be unhealthy to the rest of the world but it really is good. Obviously you have not had good soul food. Try dating a woman that knows how to cook.Better yet, learn yourself!
Define soul food. Because if you mean stuff like hamhocks & collard greens, & black eye peas, I'm with you it's gross.
But if you mean fried chicken, cornbread, baked macaroni & cheese, your trippin' that stuff is the best.
Do you even know what soul food is?
Actually much of soul food is high in fats and it's where the flavors are concentrated.
Pulled this up on Wikipedia for those wanting a definition
Soul food
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For other uses, see Soul food (disambiguation).
Soul food is an American cuisine, a selection of foods, typically associated with African Americans of the Southern United States. In the mid-1960s, when the Civil Rights Movement was just beginning, "soul" was a common adjective used to describe African American culture, and thus the name "soul food" was derived.
Contents [hide]
1 Origins
2 Soul food being the mother of Southern cooking
3 Cookbooks
4 Soul food and health
5 Dishes and ingredients
5.1 Meats
5.2 Vegetables
5.3 Breads
5.4 Other items
6 Traditions
6.1 See also
6.2 External links
6.3 Footnotes
6.4 References
[edit] Origins
A southern African-American family on a fishing and hunting outing in the late 1800s. Note the catfish and waterfowl suspended from the side of the boat.The term soul food became popular in the 1960s, when brooke said the word soul became used in connection with most things African American. The origins of soul food, however, are much older and can be traced back to Africa. Many culinary historians believe that in the beginning of the 14th century, around the time of early African exploration, European explorers brought their own food supplies and introduced them into the African diet. Foods such as turnips from Morocco and cabbage from Spain would play an important part in the history of African American cuisine.
When slave trading began in the early 1400s, the diet of newly enslaved Africans changed on the long journeys from their homeland. It was during this time that some of the indigenous crops of Africa began showing up in the slaves' new home in the Americas. Tall tales of seeds from watermelons, okra and sesame being transported in the slave's ears, hair or clothing is more likely being true being that cross-pollination is known to occur in such cases. Some traditional African foods became commercially raised crops in America.
As slaves, African Americans would "make do" with the ingredients at hand. The fresh vegetables found in Africa were replaced by the throwaway foods from the plantation house. Their vegetables were the tops of turnips and beets and dandelions. Soon they were cooking with new types of greens: collards, kale, cress, mustard, and pokeweed. African American slaves also developed recipes which used discarded meat from the plantation, such as pig’s feet, beef tongue or tail, ham hocks, chitterlings (pig small intestines), pig ears, hog jowls, tripe and skin. Cooks added onions, garlic, thyme, and bay leaf to enhance the flavors. Many African Americans depended on catching their own meat, and wild game such as raccoon, possum, turtle, and rabbit was, until the 1950s, very popular fare on the African American table.
The slave diet began to evolve when slaves entered the plantation houses as cooks. Suddenly, southern cooking took on new meaning. Fried chicken began to appear on the tables; sweet potatoes sat next to boiled white potatoes. Regional foods such as apples, peaches, berries, nuts, and grains soon became puddings and pies; thus, soul cooking began to influence Southern food.
There was no waste in the traditional African American kitchen. Leftover fish became croquettes (by adding an egg, cornmeal or flour, seasonings which were breaded and deep-fried). Stale bread became bread pudding, and each part of the pig had its own special dish. Even the liquid from cooked greens, called potlikker, was consumed as a type of gravy, or drunk.
After long hours of labor, the evening meal was a time for families to get together, and the tradition of communal meals was the perfect environment for conversation and the reciting of oral history and storytelling. Another tradition was the potluck dinner, with each family member bringing a different dish to the dinner. When it was their families' turn for a visit by the preacher, it was also common practice for black women to hold up Sunday lunches or dinners until he arrived. If the minister frequently graced one's family table, then that conferred upon the family a degree of prestige in the eyes of the congregation. The tradition of extended family, friends and neighbors gathering at one woman's household at Christmas and Thanksgiving because of her status as a cook also began with the preacher's approval.
After slavery in the United States came to an end, many poor African Americans could afford only the least expensive cuts of meat and offal. Subsistence farming yielded fresh vegetables, and fishing and hunting provided fish and wild game, such as possum, rabbit, squirrel, and sometimes waterfowl.
While soul food originated in the South, soul food restaurants—from fried chicken and fish "shacks" to upscale dining establishments—exist in virtually every African American community in the USA, especially in cities with large African American populations, such as Charleston, Atlanta, Chicago, Kansas City, Indianapolis, Jacksonville, Florida, Houston, Detroit, New York, Philadelphia, Pittsburgh, Cleveland, New Orleans, Memphis,Los Angeles, Miami, Birmingham, Sacramento, St. Louis and Washington, D.C.
[edit] Soul food being the mother of Southern cooking
Impoverished whites and blacks in the South prepared many of the same dishes stemming from the soul tradition, but styles of preparation sometimes varied. African American soul food generally tends to be more intensely spiced than European American cuisine[citation needed].
Many people in the south debate over what the difference is between soul food and Southern cooking. Before the 1870s, the south was made up of a predominately Anglo and black population. Many blacks were cooks on plantations and may have taught the poor whites in the area their culinary traditions. Soul food is the first of the southern cuisines to arise, along with Creole cuisine (a similar cuisine that was isolated in the French Louisiana territory). During the 1870s, Irish, German, Czech immigrants started to come into the south bringing their own traditions coupled with soul food. This is when the larger, broad category of Southern cooking developed.
It is also important to note the Native American influence on soul cooking. Natives had been cultivating beans, strawberries, maize (a type of corn, being that any small grain can be called a corn), and chile peppers. For years Natives prepared hominy (also the source of hominy grits), hotwater cornbread and strawberry bread, which recipe Europeans appropriated as strawberry shortcake.
[edit] Cookbooks
Since it was illegal in many states for enslaved Africans to learn to read or write, soul food recipes and cooking techniques tended to be passed along orally, until after slavery. The first soul food cookbook is attributed to Abby Fisher, entitled What Mrs. Fisher Knows About Old Southern Cooking and published in 1881. Good Things to Eat was published in 1911; the author, Rufus Estes, was a former slave who worked for the Pullman railway car service. Many other cookbooks were written by African Americans during that time, but as they were not widely distributed, most are now lost.
Since the mid-20th century, many cookbooks highlighting soul food and African American foodways compiled by African Americans have been published and well received. Vertamae Grosvenor's Vibration Cooking, or the Travel Notes of a Geechee Girl, originally published in 1970, focused on South Carolina "lowcountry", Geechee, or Gullah, cooking. Its focus on spontaneity in the kitchen—cooking by "vibration" rather than precisely measuring ingredients, as well as "making do" with ingredients on hand—captured the essence of traditional African American cooking techniques. The simple, healthful, basic ingredients of lowcountry cuisine, like shrimp, oysters, crab, fresh produce, rice and sweet potatoes, made it a bestseller.
At the center of African American food celebrations is the value of sharing. Likewise, African American cookbooks often have a common theme of family and family gatherings. Usher boards and Women's Day committees of various religious congregations large and small, and even public service and social welfare organizations such as the National Council of Negro Women (NCNW) have produced cookbooks to fund their operations and for charitable enterprises. The NCNW produced its first cookbook, The Historical Cookbook of the American Negro, in 1958, and revived the practice in 1993, producing a popular series of cookbooks featuring recipes by well-known and celebrity African Americans, among them: The Black Family Reunion Cookbook (1993), Celebrating Our Mothers' Kitchens: Treasured Memories and Tested Recipes (1994), and Mother Africa's Table: A Chronicle of Celebration (1998). The NCNW also recently reissued The Historical Cookbook.
Celebrated traditional Southern chef and author Edna Lewis wrote a series of books between 1972 and 2003, including A Taste of Country Cooking (Alfred A. Knopf, 1976) where she weaves stories of her childhood in Freetown, Virginia into her recipes for "real Southern food".
Another organization, the Chicago-based Real Men Charities, in existence since the 1980s, sponsors food-based charitable and educational programs and activities around the nation. As its primary annual, celebrity-studded fundraiser, Real Men Charities sponsors "Real Men Cook" events and programs in fifteen cities nationwide, where African American men gather to present their best recipes—some original, others handed down for generations—for charity. The event is timed to coincide roughly with Juneteenth and Father's Day and is promoted with the slogan "Every day is Family Day When Real Men Cook." In 2004, Real Men rolled out its Sweet Potato Pound Cake Mix in select food retail establishments in several cities, and published a cookbook in 2005 titled Real Men Cook: Rites, Rituals and Recipes for Living. Proceeds from these events and from the cookbook help fund the organization's varied operations and activities.
[edit] Soul food and health
Soul food was developed by enslaved Africans who lived under the difficult and impoverished conditions of grinding physical labor. The history of soul food does not begin with the roots of slavery, but with traditions stretching back to Africa. It is humble, hearty fare, traditionally cooked and seasoned with pork products and often fried in lard.
Formerly, an important aspect of the preparation of soul food was the reuse of cooking lard. Because many cooks were too poor to throw out shortening that had already been used, they would pour the cooled liquid grease into a container. After cooling completely, the grease resolidified and could be used again the next time the cook required lard. Used cooking lard was no more "unhealthy" than new shortening or grease, nor would more of it be required in a recipe; it was simply a way to reuse an ingredient.
Frequent consumption of these ingredients without significant exercise or activity can contribute to disproportionately high occurrences of obesity, hypertension, cardiac/circulatory problems, and/or diabetes, conditions which often result in shortened lifespan. Additionally, trans fat, which is used not only in soul food, but in many baked goods, is a known contributor to cardiovascular disease.
The importance of frying as a cooking technique is in large part responsible for soul food's reputation as greasy and unhealthy. However, when done correctly, deep fat frying at high temperatures can allow less oil into the food than pan frying with small amounts of oil. When foods are deep fried, the water in the food boils out. This outward force of steam is greater than the inward force of the oil, so very little oil ends up in the food. However, heavy breading, insufficient oil, or too low a temperature can result in oily, generally unhealthy food.
As a result, some African-Americans may use methods of cooking soul food different from those employed by their grandparents, including using more healthful alternatives for frying (liquid vegetable oil or canola oil) and cooking and stewing using smoked turkey instead of pork. Changes in hog farming techniques have also resulted in drastically leaner pork. Critics have argued that the attempt to make soul food healthier has the undesirable effect of not being as flavorful as the traditional recipes.[1]
Certain staples of a soul food diet have pronounced health benefits. Collard greens are an excellent source of vitamins and minerals, including vitamin A, B6, and C, manganese, iron, omega 3 fatty acids, calcium, folic acid, and fiber. They also contain a number of phytonutrients which are thought to play a role in the prevention of ovarian and breast cancer.[2] Peas, rice, and legumes are excellent, inexpensive sources of protein which also contain important vitamins, minerals, and fiber. Sweet potatoes are an excellent source of beta carotene and trace minerals as well, and have come to be classified as an "anti-diabetic" food. Recent animal studies have shown that sweet potatoes can stabilize blood sugar levels and lower insulin resistance.[3]
Soul food is often labor-intensive and meant for feeding a large family; therefore, it doesn't pose as much of a direct threat to health as fast or processed foods, which typically are eaten quickly and in large portions.
[edit] Dishes and ingredients
Soul food uses a great variety of dishes and ingredients, some unique and some shared with other cuisines.
[edit] Meats
Country-fried steak, with baked beans and mashed potatoes with white gravyChicken gizzards, batter-fried
Chicken livers, batter-fried
Chitterlings ("chitlins") (the cleaned and prepared intestines of hogs, slow cooked and often eaten with vinegar and hot sauce; sometimes parboiled, then battered and fried)
Country fried steak, also known as "chicken fried steak" (beef deep-fried with a crisp flour or batter coating, usually served with white gravy)
Cracklins (commonly known as pork rinds and sometimes added to cornbread batter)
Fatback (fatty, cured, salted pork; used to season meats and vegetables)
Fried chicken (fried in pure lard with seasoned flour)
Fried fish (any of several varieties of fish—especially catfish, but also whiting, porgies, bluegills—dredged in seasoned cornmeal and deep fried
Ham hocks (smoked, used to flavor vegetables and legumes)
Hoghead cheese (made primarily from pig snouts, lips, and ears, and frequently referred to as "souse meat" or simply "souse")
Hog maws (hog jowls, sliced and usually cooked with chitterlings)
Meatloaf (typically with a brown gravy)
Neckbones (beef neck bones seasoned and slow cooked)
Oxtail soup (a soup or stew made from beef tails)
Pigs feet (slow cooked like chitterlings, sometimes pickled and, like chitterlings, often eaten with vinegar and hot sauce)
Ribs (usually pork, but can also be beef ribs)
[edit] Vegetables
Black-eyed peas (cooked separately, or with rice as Hoppin' John)
Cabbage, usually boiled and seasoned with vinegar, salt and ham hocks or fatback. More recently, smoked poultry (turkey or chicken) is also used as a seasoning.
Greens (usually cooked with ham hocks; especially collard greens, mustard greens, turnip greens, or a combination thereof, also known as poke salad)
Lima beans (see also butter beans)
Butter beans (immature lima beans, usually cooked in butter or combined with multipal regional sausages)
Field peas (seasoned with pork)
Okra (African vegetable eaten fried in cornmeal and flour or stewed, often with tomatoes, corn, onions and hot peppers; the Bantu word for okra is ngombo, from which the Creole/soul food dish gumbo derives its name)
Red beans served alone or in chili
Succotash (originally a Native American dish of yellow corn, tomatoes, and butter beans, usually cooked in butter)
Sweet potatoes (often parboiled, sliced and then baked, using sugar, lard, cinnamon, nutmeg and butter, commonly called "candied yams"; also boiled, then pureed, seasoned and baked into pies—similar in taste and texture to pumpkin pie)
[edit] Breads
Biscuits with honeyBiscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or "sop," liquids from a dish)
Cornbread (a shortbread often baked in a skillet, commonly seasoned with bacon fat); a Native American contribution.
Hoecakes (a type of cornbread made of cornmeal, salt and water, which is very thin in texture, and fried in cooking oil in a skillet. It became known as "hoecake" because field hands often cooked it on a shovel or hoe held to an open flame)
"Hot water" cornbread (cornmeal mixed with hot water and fried)
Hushpuppies (balls of cornmeal deep-fried with salt and diced onions; slaves used them to "hush" their dogs yelping for food in their yards.
Johnny cakes (fried cornmeal pancakes, usually salted and buttered)
Milk and bread (a "po' folks' dessert-in-a-glass" of slightly crumbled cornbread, buttermilk and sugar)
Sweet bread (bread with a certain sweetness, presumably from molasses)
[edit] Other items
Chow-chow (a spicy, homemade pickle relish sometimes made with okra, corn, cabbage, hot peppers, green tomatoes and other vegetables; commonly used to top black-eyed peas and otherwise as a condiment and side dish)
Grits (or "hominy grits", made from processed, dried, ground corn kernels and usually eaten as a breakfast food the consistency of porridge; also served with fish and meat at dinnertime, similar to polenta)
Hot sauce (a condiment of cayenne peppers, vinegar, salt, garlic and other spices often used on chitterlings, fried chicken and fish including homemade or Texas Pete, Tabasco, or Louisiana brand)
Macaroni and cheese casserole (from a box, or cooked from scratch with cheddar cheese, milk, flour, seasonings including dry mustard, etc.)
Rice pudding, with rice and corn-based vanilla pudding
Watermelon
Rice (served with red beans, black beans and/or black-eyed peas, as "rice and gravy" with fried chicken, fried pork chops, etc., or cooked into purloo (pilaf) or "bog" with chicken, pork, tomatoes, okra, onions, sausage, etc.)
Sorghum syrup (from sorghum, or "Guinea corn," a sweet grain indigenous to Africa introduced into the U.S. by African slaves in the early 17th century; see biscuits); frequently referred to as "sorghum molasses"
Sweet tea, inexpensive orange pekoe (black tea, often Lipton, Tetley, or Luzianne brands) boiled, sweetened with cane sugar, and chilled, served with lemon. The tea is sometimes steeped in the sun instead of boiled; this is referred to as "sun tea."
[edit] Traditions
It is a long-standing tradition in African American families to indulge in a family or communal New Year's Day dinner featuring cabbage or greens, which symbolize greenbacks, and black-eyed peas, which symbolize coins. Supermarkets that cater to African Americans often have these items, canned and fresh, in greater amounts and on prominent display at the end of the year to accommodate increased demand.
well, everyone is entitled to their own opinions. I am sure that you have not tasted all soul food items. Plus, you may not have eaten soul food from a black person's home.
anyway, just like how i would call alaskan food nasty, because of they eat whales and sharks.
itz grrreeeaaatttt!!!
Who agrees with me? INLUVWITHREALMUZIC is much to anal. Slow your roll sweetheart. A three or four sentance answer is all that's needed. No one asked for "War and Peace" Jeez you must think you're the bomb huh?
Where did you eat it?? I doubt that you cook!!