I'm making a list...

Christine Dabney said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour, white
cornmeal, Dukes Mayonnaise (may not be all that great, but it fits
well into southern cooking), some country ham products including a
country/Smithfield type ham( if I don't faint from sticker shock).

I was wandering through the local grocers today, and trying to figure
out anything else that might be a don't miss, or don't forget item,
and I thought I would ask you all for suggestions.
(snip)
Ideas?

Christine

Grits would be in my basket.

winston winslo said...

Quoted message said:

Christine Dabney said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour, white
cornmeal, Dukes Mayonnaise (may not be all that great, but it fits
well into southern cooking), some country ham products including a
country/Smithfield type ham( if I don't faint from sticker shock).

I was wandering through the local grocers today, and trying to figure
out anything else that might be a don't miss, or don't forget item,
and I thought I would ask you all for suggestions.
(snip)
Ideas?

Christine

Grits would be in my basket.

Probably crossed the Mississippi by now?...

+ Habbersett's scrapple
+ Bookbinder's snapper (turtle) soup
Served with some drops of sherry and some oyster crackers.

Andy

Andy q said:

Probably crossed the Mississippi by now?...

+ Habbersett's scrapple
+ Bookbinder's snapper (turtle) soup
Served with some drops of sherry and some oyster crackers.

Andy

No perishables, Andy..😉 Don't have room for them..

Christine

Christine Dabney said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour, white
cornmeal, Dukes Mayonnaise (may not be all that great, but it fits
well into southern cooking), some country ham products including a
country/Smithfield type ham( if I don't faint from sticker shock).
Christine

Just in case you haven't tasted Smithfield ham... I'd go easy on the
size. It doesn't compare to "what we had on the farm."

Dee Dee
Virginia, U.S.A.

Christine Dabney said:

I already have quite a few things on my list. White Lily flour, white
cornmeal, Dukes Mayonnaise (may not be all that great, but it fits
well into southern cooking), some country ham products including a
country/Smithfield type ham( if I don't faint from sticker shock).

Whole Smithfield dry-cured hams are only $3/lb here in TX.

-sw

Christine said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour, white
cornmeal, Dukes Mayonnaise (may not be all that great, but it fits
well into southern cooking), some country ham products including a
country/Smithfield type ham( if I don't faint from sticker shock).

I was wandering through the local grocers today, and trying to figure
out anything else that might be a don't miss, or don't forget item,
and I thought I would ask you all for suggestions.

These things would be things I can only get readily here on the east
coast, especially Virginia and surrounding areas. I can't really
take perishables back with me, although I wish I could... I have one
rather small cooler that will keep things cold enough on the
trip...and it will be filled with things like a slab of country bacon,
maybe some pole beans (to cook when I get back home) and maybe a few
other small perishables.

Ideas?

Butter beans!

Bob

Steve Wertz said:

Whole Smithfield dry-cured hams are only $3/lb here in TX.

-sw

Still, aren't they generally pretty large? -- 12 lbs. x $3 = quite a
hefty price.

Dee Dee

On Jun 16, 10:17 pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>

Quoted message said:

Butter beans!

Bob-

The beige kind in a can?; are those kind really favas?

I've not seen fresh "butter beans" for 65 years. Can you send me a
google image to which you are referring?
Thanks.
Dee Dee

On Sat, 16 Jun 2007 19:40:19 -0700, Dee Dee <[email hidden]>

Quoted message said:

On Jun 16, 10:17 pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>

Quoted message said:

Butter beans!

Bob-

The beige kind in a can?; are those kind really favas?

I've not seen fresh "butter beans" for 65 years. Can you send me a
google image to which you are referring?
Thanks.
Dee Dee

I saw fresh shelled butter beans today, in a produce market here.
They look like baby limas... The sign said butter beans, and there
were unshelled butter beans in another pile... I almost got some...

They were always called butter beans here, when I was growing
up....here in Richmond. Boli knows them by that name too....

Christine

In article <[email hidden]>,

Christine Dabney said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour, white
cornmeal, Dukes Mayonnaise (may not be all that great, but it fits
well into southern cooking), some country ham products including a
country/Smithfield type ham( if I don't faint from sticker shock).

I was wandering through the local grocers today, and trying to figure
out anything else that might be a don't miss, or don't forget item,
and I thought I would ask you all for suggestions.

These things would be things I can only get readily here on the east
coast, especially Virginia and surrounding areas. I can't really
take perishables back with me, although I wish I could... I have one
rather small cooler that will keep things cold enough on the
trip...and it will be filled with things like a slab of country bacon,
maybe some pole beans (to cook when I get back home) and maybe a few
other small perishables.

When we lived in Greensboro, we could get cryovac-ed slices of country
ham. These packages were on the grocery shelf. Those would be
reasonably portable and take up a lot less space than a big ol' ham.

You could also get some Mount Olive Pickles (from the corner of Cucumber
and Vine) and east coast BBQ sauce.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Are you checking it twice?

😉

--
See return address to reply by email

Christine Dabney said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour, white
cornmeal, Dukes Mayonnaise (may not be all that great, but it fits
well into southern cooking), some country ham products including a
country/Smithfield type ham( if I don't faint from sticker shock).

Quoted message said:

Ideas?

Christine

For me it would be sacks of hominy and all the different kinds of dried
chillies, but then those things are very rare here or absolutely not
sold ever.

--
Posted via a free Usenet account from http://www.teranews.com

Dee Dee said:

Steve Wertz said:

Whole Smithfield dry-cured hams are only $3/lb here in TX.

Still, aren't they generally pretty large? -- 12 lbs. x $3 = quite a
hefty price.

Sure, but it's dehydrated. Just add water and you have 30lbs
(eventually), which brings the actual price down to $1.50 ;-)

-sw

Christine Dabney said:

On Sat, 16 Jun 2007 19:40:19 -0700, Dee Dee <[email hidden]>

Quoted message said:

On Jun 16, 10:17 pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:

Quoted message said:

Quoted message said:

Butter beans!

Quoted message said:

Quoted message said:

Bob-

Quoted message said:

The beige kind in a can?; are those kind really favas?

Quoted message said:

I've not seen fresh "butter beans" for 65 years. Can you send me a
google image to which you are referring?
Thanks.
Dee Dee

I saw fresh shelled butter beans today, in a produce market here.
They look like baby limas... The sign said butter beans, and there
were unshelled butter beans in another pile... I almost got some...

They were always called butter beans here, when I was growing
up....here in Richmond. Boli knows them by that name too....

Christine

I've always wondered if they were the same thing. In the cans the
product is called "butter beans," and they are big and beige. What
happens? I just have never been able to figure out this transition.
Dee Dee

In article <[email hidden]>, artisan2
@ix.netcom.com says...

Quoted message said:

Of what to take back with me to NM from the east coast/south.

If you like hushpuppies, you'll find lots of good mixes on the shelves
in the south.

--
Peter Aitken

Dee Dee said:

Christine Dabney said:

On Sat, 16 Jun 2007 19:40:19 -0700, Dee Dee <[email hidden]>

Quoted message said:

On Jun 16, 10:17 pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:

Quoted message said:

> Butter beans!

Quoted message said:

> Bob-

Quoted message said:

The beige kind in a can?; are those kind really favas?

Quoted message said:

I've not seen fresh "butter beans" for 65 years. Can you send me a
google image to which you are referring?
Thanks.
Dee Dee

I saw fresh shelled butter beans today, in a produce market here.
They look like baby limas... The sign said butter beans, and there
were unshelled butter beans in another pile... I almost got some...

They were always called butter beans here, when I was growing
up....here in Richmond. Boli knows them by that name too....

Christine

I've always wondered if they were the same thing. In the cans the
product is called "butter beans," and they are big and beige. What
happens? I just have never been able to figure out this transition.
Dee Dee

Those big beige canned ones are what I call butter beans, too, Dee Dee.
I've never seen them fresh but maybe they change colour when you cook them?
The green ones that stay green are limas, regardless of the size 🙂 At
least that's what I grew up with.

Jill

Giusi said:

Christine Dabney said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour,
white cornmeal, Dukes Mayonnaise (may not be all that great, but it
fits well into southern cooking), some country ham products
including a country/Smithfield type ham( if I don't faint from
sticker shock).

Quoted message said:

Ideas?

Christine

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill

message news:[email hidden]...

Quoted message said:

Giusi said:

Christine Dabney said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour,
white cornmeal, Dukes Mayonnaise (may not be all that great, but it
fits well into southern cooking), some country ham products
including a country/Smithfield type ham( if I don't faint from
sticker shock).

Quoted message said:

Ideas?

Christine

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

Chiles to New Mexico? Coals to Newcastle!

Felice

"jmcquown" <[email hidden]> wrote in news:5dl9n0F34n717U1
@mid.individual.net:

Quoted message said:

Giusi said:

Christine Dabney said:

Of what to take back with me to NM from the east coast/south.

I already have quite a few things on my list. White Lily flour,
white cornmeal, Dukes Mayonnaise (may not be all that great, but it
fits well into southern cooking), some country ham products
including a country/Smithfield type ham( if I don't faint from
sticker shock).

Quoted message said:

Ideas?

Christine

For me it would be sacks of hominy and all the different kinds of
dried chillies, but then those things are very rare here or
absolutely not sold ever.

She's got tons of chillies available in Albuquerque!

Jill

File powder, chickhory coffee. white lily flour and cornmeal, fiddle
heads if in season. crawdads, prailenes (sp??) (candy coated pecans with
a attitude)...Well maybe not the fiddle heads, but they are a Acadian
thing.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore