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Many Flags
Colonial Settler
USA
Bumppo's Patron since [at least]:
August 13 2002
Status: offline
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 Posted - July 23 2004 : 3:18:49 PM
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WW.....ja, does make one habe ein gross hunger!! When I cook in the 18th century life, all the lads flock 'round to eat bacon and the fried corn Grands which Malcolm spoke of above.....And your quote?? "It is more deeply stirring to my blood, etc., etc....."....that's all about BACON, right??
Many Flags of the Allemaengel.....where lard is king!! |
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caitlin
Bumppos Tavern Patron
USA
Bumppo's Patron since [at least]:
May 17 2002
Status: offline
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Posted - July 24 2004 : 11:07:30 AM
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There is a dish called Coddle, that is said to be the ultimate prevention for a hangover. Bacon, Sausage, onion, potoatoe... thick, thick, thick and greasy - just coats your stomach. This isn't the exact recipe that my mom uses, but it's close.
INGREDIENTS:
8 thick pork or beef sausages
4 rashers bacon 30 g dripping
2 large brown onions, chopped
2 cloves garlic, crushed
4 medium-sized old potatoes, peeled and cut in 3 mm slices
1/4 teaspoon dried sage ground pepper
3/4 cup chicken stock
2 tablespoons chopped parsley
1 Preheat oven to 180 C. Place sausages in a pan, cover with cold water and bring to boil. Reduce heat, simmer uncovered 7 minutes, drain and cool. Cut bacon into 2 cm strips.
2 Heat dripping in pan, cook bacon 1 minute. Add onions and cook until golden. Add garlic and cook for 1 minute. Remove bacon, onions and garlic. Cook sausages on all sides until well browned, remove.
3 Arrange potato slices in base of large heatproof dish, top with bacon, onions and garlic. Sprinkle sage and pepper over dish and add chicken stock. Place sausages on top, cover and cook at 180 C for 1 hour. Serve garnished with chopped parsley.
4 Note: Irish ale and soda bread are ideal accompaniments to this hearty supper dish. 
5 Hint: This is a traditional Dublin dish, eaten on Saturday evenings. Some recipes include apple slices, others us apple cider in place of stock. If using small cocktail sausages or chipolatas, fry before adding halfway through baking time.
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Jack McCall: "Should we shake hands or something, relieve the atmosphere. I mean how stupid do you think I am?"
Wild Bill Hickok: "I don't know, I just met you."
"A nation with no regard to it's past will have little future worth remembering."
A.Lincoln
"Enjoy the little things, for one day you may look back and realize that they were the big things"
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Many Flags
Colonial Settler
USA
Bumppo's Patron since [at least]:
August 13 2002
Status: offline
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Posted - July 24 2004 : 1:28:02 PM
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Caitlin.....sounds good...my kind of food.....but, not if I have a hangover.....nothing much passes my lips at that time until the stomach is back to normal!! And apples with sausage or ham...mmmm, mmmmm that's good German food....schnitz und knepp.....anyone know that one!!??
Pax Aye! Many Flags |
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caitlin
Bumppos Tavern Patron
USA
Bumppo's Patron since [at least]:
May 17 2002
Status: offline
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Posted - July 24 2004 : 7:23:47 PM
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quote:
Originally posted by Many Flags
Caitlin.....sounds good...my kind of food.....but, not if I have a hangover.....nothing much passes my lips at that time until the stomach is back to normal!! And apples with sausage or ham...mmmm, mmmmm that's good German food....schnitz und knepp.....anyone know that one!!??
Pax Aye! Many Flags
Oh my no,  I wouldn't want this after a hangover either, it's supposed to prevent a hangover, hense coating the stomach so the alcohol has something to do besides/in addition to bombarding your brain!
My mother being German, you would think I would know what you're talking about. She pretty much cooked everything in bacon fat when
we were younger. Sauerbraten was always my favorite. |
Jack McCall: "Should we shake hands or something, relieve the atmosphere. I mean how stupid do you think I am?"
Wild Bill Hickok: "I don't know, I just met you."
"A nation with no regard to it's past will have little future worth remembering."
A.Lincoln
"Enjoy the little things, for one day you may look back and realize that they were the big things"
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susquesus
Mad Hermit of the North Woods
USA
Bumppo's Patron since [at least]:
September 03 2003
Status: offline
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Posted - July 25 2004 : 4:40:41 PM
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Found this pork reference in a book I'm reading called, "The Voyageur", by Grace Lee Nute. It reminded me of this thread:
"Nightfall usually brought the toil of the voyageur to an end. A landing was made, the camp fire was lighted, the unloaded canoes were turned over on the shore, the clerk's tent was set up ( in many brigades custom decreed that he must do this without aid from his men), the supper was cooked and eaten, and preparations were made for night in the open. Though the clerk could indulge in such luxuries as tea, a voyageur's rations were almost invariably a quart of lyed corn (dried peas were frequently used until Mackinac was reached) and an ounce or two of grease, pork, or bacon. From this last item, called "lard" in French, the class name, "mangeur de lard", or "pork-eater" ,was derived. The manner of cooking this monotonous but seemingly adequate diet was in keeping with the voyageurs other customs. "The mens' practice in the culinary art was very simple, but good," writes a clerk in reminiscent mood. "The tin kettle, in which they cooked their food, would hold eight or ten gallons. It was hung over the fire, nearly full of water, then nine quarts of peas- one quart per man, the daily allowance- were put in; and when they were well bursted, two or three pounds of pork, cut into strips, for seasoning, were added, and all allowed to boil or simmer till daylight, when the cook added four biscuits, broken up, to the mess, and invited all hands to breakfast. The swelling of the peas and biscuit had now filled the kettle to the brim, so thick that a stick would stand upright in it. It looked inviting, and I begged for a plate full of it, and ate little else during the journey. The men now squatted in a circle, the kettle in their midst, and each one plying his wooden spoon or ladle from kettle to mouth with almost electric speed, soon filled every cavity. then the pipes were soon brought into full smoke." This clerk became a trader of importance on the upper Mississippi. |
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susquesus
Mad Hermit of the North Woods
USA
Bumppo's Patron since [at least]:
September 03 2003
Status: offline
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 Posted - July 25 2004 : 5:22:53 PM
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Breakfast Egg Bake:
Grease a 9 x 13 cake pan.
Cover bottom of pan with sliced white bread
Sprinkle on 1/2# shredded sharp cheddar cheese
Sprinkle on 1/2# shredded mozzarella cheese
Fry 1# bacon until crisp, crumble over top of cheese
Beat 6 eggs and add 3 cups milk and a 1/2 tbsp. salt
Pour mixture over bread
Garnish with mushrooms
Cover and let stand overnight in refrigerator
Bake at 350 degrees approximately 1 1/4 hours |
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caitlin
Bumppos Tavern Patron
USA
Bumppo's Patron since [at least]:
May 17 2002
Status: offline
Donating Member |
Posted - July 27 2004 : 2:42:13 PM
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quote:
Originally posted by susquesus
Breakfast Egg Bake:
Grease a 9 x 13 cake pan.
Cover bottom of pan with sliced white bread
Sprinkle on 1/2# shredded sharp cheddar cheese
Sprinkle on 1/2# shredded mozzarella cheese
Fry 1# bacon until crisp, crumble over top of cheese
Beat 6 eggs and add 3 cups milk and a 1/2 tbsp. salt
Pour mixture over bread
Garnish with mushrooms
Cover and let stand overnight in refrigerator
Bake at 350 degrees approximately 1 1/4 hours
This sounds like a perfect dish for the weekend! 
Thanks, I'll be sure to give this a try! |
Jack McCall: "Should we shake hands or something, relieve the atmosphere. I mean how stupid do you think I am?"
Wild Bill Hickok: "I don't know, I just met you."
"A nation with no regard to it's past will have little future worth remembering."
A.Lincoln
"Enjoy the little things, for one day you may look back and realize that they were the big things"
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Bacon Recipes
