Colt Case Ingersoll Garden Tractors

Eugen wrote: ↑Sun Jul 31, 2022 4:21 pm Great idea! Do you use sourkraut?

DavidBarkey wrote: ↑Sun Jul 31, 2022 4:17 pm Unstuffed cabbage rolls . All the stuff you would put in cabbage rolls except the rice and is all chopped up , put in jars and canned .
When ready to eat just make up you rice , plate it , heat it up and pore over the rice and serve . Tastes the same as cabbage rolls but take about 15 min. to heat and serve .

thebuildist wrote: ↑Mon Aug 01, 2022 10:07 pm I saw where Eugen has never tried fried okra, and I thought, "How can that be possible? Fried okra is everywhere around here."

But now I see that you're referring to cabbage rolls, and I've never even SEEN a cabbage roll. Funny how things are!

Bob

Summer savory (Satureja hortensis) is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.

This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around 30 to 60 cm (1 to 2 ft) in height and has very slender, bronze-green leaves.

Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as cretonnade (cretonade) which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in cretonnade), and sometimes more subtly (as in beans, for which savory has a natural affinity).

Summer savory is a characteristic ingredient of herbes de Provence. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.

Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, red sweet pepper, and summer savory. When these are mixed it is called sharena sol (шарена сол 'speckled salt').

Summer savory, known as cimbru, is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls) and in mititei (grilled ground meat rolls).

The plant is called Bohnenkraut in German, bonenkruid in Dutch, sarriette in French, santoreggia in Italian, segurelha in Portuguese, ajedrea in Spanish, θρούμπι (throúbi) in Greek, cząber in Polish, чубрица (chubritsa) in Bulgarian, cimbru in Romanian, borsikafű in Hungarian, чубар (čubar) in Serbian, чабер (chaber) in Ukrainian, and жамбил (jambil) in Uzbek.

Summer savory is raised from seed grown in a rich, light soil. The seeds are very slow in germinating.

The early spring seedlings are often topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use.

thebuildist wrote: ↑Tue Aug 02, 2022 1:14 pm Now that I think about it, I'll bet the rich highbrow Germans who could afford fancy things like summer savory made their way up north to Canada. And the poor uneducated ones ended up farther south were they failed to teach people like me anything meaningful.

Timj wrote: ↑Tue Aug 02, 2022 2:58 pm @Eugen that's funny. So poor they had to put weeds on their food. But probably very true. Most that settled in didn't have much.

JSinMO wrote: ↑Tue Aug 02, 2022 8:32 pm @Spike188 our plants were short this year too. We got good okra through. Plants are just now getting to shoulder height. FB791BA3-8A01-4619-B7D1-23ED4A8097A7.jpeg

I’m really enjoying reading what you guys wrote. I too come from a German Heritage but we never had cabbage rolls. Looks good though! Never heard of summer savory either, I guess the Germans around here used different weeds on there food!
@Eugen naturally store bought okra won’t be as good as fresh, but if you try it I bread ours in cornmeal, fry it in vegetable oil, and salt and pepper to taste as soon as they come out.

It is interesting what is regional. The conversation made me think of a few possibilities. Around here toasted ravioli is common but I have heard a lot of areas never heard of it. Pork steaks is another one that is staple around here but you can’t get it in other places. One that used to popular around here is cow brains. It used to be common to go to a restaurant or watering hole and see a cow brain sandwich on the menu. My mother used to cook them regularly with scrambled eggs and bacon. I think that went out of style when the big stockyards closed here.

Do you guys see chicken liver and gizzards in your areas? It pretty common here.

I know there are others that I can’t think of now.
Anyway interesting conversation guys, keep up the good work!

DavidBarkey wrote: ↑Wed Aug 03, 2022 7:30 am @Eugen Sometimes you need to take that winding road and see where it leads you . The only thing derailed is my train of thought .
@JSinMO The only things shoulder high here are the older grand-kids , corn and weeds .
We have pork chops here not steaks , not sure what is the difference .

DavidBarkey wrote: ↑Wed Aug 03, 2022 4:53 pm I don't normally shed a tear when having to butcher stuff . But those onions had to go . It did bring a tear to my eye while doing the dirty deed .