Scotch-Irish-L ArchivesArchiver > Scotch-Irish > 2008-10 > 1224515844
From: Marlene Creech <>
Subject: Re: [S-I] "Scotch Irish" Thanksgiving Stories
Date: Mon, 20 Oct 2008 11:17:24 -0400
Where my mother was raised, they raised hogs for food. So she had no
idea of beef until she married and moved up north. But I can imagine
the same thing was done with a hog.
Personally, I could not eat much pork. I would eat lean bacon, cooked
crisp. I might eat a piece of ham steak, and God help me, I used to
eat cracklins' once in a while until I realized what it could do to
you. Mom just couldn't interest me in a pork roast, or pork chops, or
any other part
of the hog. She would eat the fat of a pork chop or ham, and I would
have to leave or turn my
head. It nearly gagged me.
Today, I might eat a pound of bacon a year, no cracklins' and since my
mother-in-law died, no
small pieces of ham, with or without fat.
On Oct 19, 2008, at 3:36 PM, Virginia wrote:
> Not a "Thanksgiving" story, but one concerning food. In our house my
> was the cook. He was a chef and my folks always worked in or owned
> restaurants, so most of our evening meals were eaten there. But (as I
> learned later when I started to cook for my husband) those he prepared
> home included things never seen in the average American kitchen. Some
> of my
> favorites included sauteed calves liver, veal kidneys, brains,
> and boiled beef tongue. I'm not sure whether dad's selection of these
> to prepare at home was influenced by his Scotch-Irish mother or the
> that he was a chef. I do know the first beefsteak and kidney pie I
> to my husband was greeted with cries of "Ugh, what is THIS?", instead
> the appreciation I had expected for such a delicious treat.
> Are (or were) these items common foods among the Scotch-Irish, or did
> my dad learn to like these unusual foods during his training days?
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|Re: [S-I] "Scotch Irish" Thanksgiving Stories by Marlene Creech <>|