[Sca-cooks] bacon in corn bread

[Sue Clemenger]

I'm a Yankee...I can live without lard.  Easy. Might have to just try that
bacon/cornbread, though.  Would be tasty with the right kind of bacon, and
maybe some fresh chilies....mmmmm.....
--Maire ;o)

----- Original Message -----
From: "Susan Fox" <selene at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, April 24, 2006 10:05 AM
Subject: Re: [Sca-cooks] bacon in corn bread


> Cat Dancer wrote:
>
> >
> > I have a recipe for corn bread that calls for bacon grease as its fat.
> > It's from one of those compilation cookbooks, this one with a Chicago
> > focus. The recipe is in the "Black Americans" section.
> >
> > I'd love to see what a similar cookbook from one of the other larger
> > cities would look like. Mine was published sometime in the 1960s or
> > 70s, I think. Maybe earlier.
> >
> > Margaret FitzWilliam
>
> I collect stuff like that... will check when I get home.  The first one
> I want to hit is one I bought in Atlanta in the late 90's, from
> African-American families.  I bet they have something like that.
>  Secondly, a book on early boarding houses, history and recipes.  I bet
> it's in there too.
>
> Cholesterol, my foot!  If you worked as hard physically as the people
> who invented these foodways, cholesterol would be the least of your
> troubles.  Trying to make Soul Food "healthy" is a lost cause.  Without
> lard, an essential flavor and mouthfeel componant is completely lost.
>  That's my opinion and is not intended as medical advice, etc.
>
> Selene
>
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