this morning i was running out of sausage not even enough for a sausage and bisquit..but still enough to flavor a batch of saw mill gravy..spread that over a couple of bisquits and its a meal fit for a king.... throughout history gravies are the food that feeds poor people...a little gravy spread over whatever you have makes a meal..adapted to rich peoples taste it called sauces but its still gravy the french chefs serve a refined white gravy flavored with a little wine and call it bechamel sauce...in new orleans you can get the cajun version called a rue and its used to start a creole sauce and each culture will have its own version to make food taste better and fill you up...and it seems that most of these recipes start with the poor people trying to stretch food out.. i could show you this with a stone baked tortillo from the western indians to the same thing called a crepe by the french to our version which we call a pancake.. that flat bread is widely used in mexico and south america in a big variety of recipes its still a form of the pancake..how about the pizza take a flatten crust and put what you got on it and call it a pizza..which brings me to local foods in north georgia we ate sweet potayos a few times in the fall and winter down here they are a featured side dish...baked..french fried or made into those little formed disks you can get at iga that i call orange hockey pucks... old christopher colombo gathered some from the islands and took them back to the queen a from there they spread into asia and around the world life saving crops for some..but orange hockey pucks for me... track your food sources and you will find most came from the poor..could be that they were passed on by enslaved chefs that were forced to cook for the rich...we are all attached one to the other by that common thread called humanity....im having beef stirfry and veggies over rice...love bill.
Posted on: Fri, 15 Aug 2014 16:34:20 +0000
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