Odd Cooking Ingredient Question

Wayne Boatwright said:

When my grandmother cooked blackeyed peas, she usually added a small chunk of
bacon, fatback, or a smoked ham hock, along with a pinch of dried red pepper
flakes or a chopped hot pepper, and an onion. The *odd* ingredient she
*always* added was 1 whole English walnut *in the shell*. The walnut was
discarded after cooking. Any idea what purpose that served?

Hmmmmm, beats me. I'd like to know, too.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

When my grandmother cooked blackeyed peas, she usually added a small chunk
of
bacon, fatback, or a smoked ham hock, along with a pinch of dried red
pepper
flakes or a chopped hot pepper, and an onion. The *odd* ingredient she
*always* added was 1 whole English walnut *in the shell*. The walnut was
discarded after cooking. Any idea what purpose that served?

--
Wayne Boatwright @¿@¬
_____________________

I'd be interested to know, too. My wildest GUESSes, would be something to
do with foaming, or something to do with neutralizing the fat.
Taste? I can't imagine what taste difference could happen with one walnut,
tho.
But you know that it means something!
Dee Dee

itsjoannotjoann said:

Wayne Boatwright said:

When my grandmother cooked blackeyed peas, she usually added a small chunk of
bacon, fatback, or a smoked ham hock, along with a pinch of dried red pepper
flakes or a chopped hot pepper, and an onion. The *odd* ingredient she
*always* added was 1 whole English walnut *in the shell*. The walnut was
discarded after cooking. Any idea what purpose that served?

Hmmmmm, beats me. I'd like to know, too.

Perhaps it was a generational practical joke. She *always* added the
walnut (with a flourish) when Wayne was watching.

Best regards,
Bob

On Sun 21 May 2006 07:43:33p, Thus Spake Zarathustra, or was it zxcvbob?

Quoted message said:

itsjoannotjoann said:

Wayne Boatwright said:

When my grandmother cooked blackeyed peas, she usually added a small
chunk of bacon, fatback, or a smoked ham hock, along with a pinch of
dried red pepper flakes or a chopped hot pepper, and an onion. The
*odd* ingredient she *always* added was 1 whole English walnut *in the
shell*. The walnut was discarded after cooking. Any idea what
purpose that served?

Hmmmmm, beats me. I'd like to know, too.

Perhaps it was a generational practical joke. She *always* added the
walnut (with a flourish) when Wayne was watching.

Best regards,
Bob

Sort of like that family tradition of cutting the roast into two pieces to
put in the pot because it was *always* done that way. Turned out that
originally it was the only way the roast would fit in the pot.

Actually, my mother told me that my grandmother and great grandmother both
added a walnut to the peas, but nobody seems to know why. I never actually
knew about it until I looked in the pot one day.

--
Wayne Boatwright @¿@¬
_____________________

On Sun 21 May 2006 07:39:05p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

When my grandmother cooked blackeyed peas, she usually added a small
chunk of bacon, fatback, or a smoked ham hock, along with a pinch of
dried red pepper flakes or a chopped hot pepper, and an onion. The
*odd* ingredient she *always* added was 1 whole English walnut *in the
shell*. The walnut was discarded after cooking. Any idea what purpose
that served?

--
Wayne Boatwright @¿@¬ _____________________

I'd be interested to know, too. My wildest GUESSes, would be something
to do with foaming, or something to do with neutralizing the fat.
Taste? I can't imagine what taste difference could happen with one
walnut, tho.
But you know that it means something!

Yes, ther must have been some reason. The two suggestions you offered are
certainly both posibilities.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright said:

On Sun 21 May 2006 07:43:33p, Thus Spake Zarathustra, or was it zxcvbob?

Quoted message said:

itsjoannotjoann said:

Wayne Boatwright wrote:
> When my grandmother cooked blackeyed peas, she usually added a small
> chunk of bacon, fatback, or a smoked ham hock, along with a pinch of
> dried red pepper flakes or a chopped hot pepper, and an onion. The
> *odd* ingredient she *always* added was 1 whole English walnut *in the
> shell*. The walnut was discarded after cooking. Any idea what
> purpose that served?
>
Hmmmmm, beats me. I'd like to know, too.

Perhaps it was a generational practical joke. She *always* added the
walnut (with a flourish) when Wayne was watching.

Best regards,
Bob

Sort of like that family tradition of cutting the roast into two pieces to
put in the pot because it was *always* done that way. Turned out that
originally it was the only way the roast would fit in the pot.

Actually, my mother told me that my grandmother and great grandmother both
added a walnut to the peas, but nobody seems to know why. I never actually
knew about it until I looked in the pot one day.

OK, that just means *Great Grandma* was the trickster. ;-)

Bob

Wayne said:

When my grandmother cooked blackeyed peas, she usually added a small chunk
of bacon, fatback, or a smoked ham hock, along with a pinch of dried red
pepper flakes or a chopped hot pepper, and an onion. The *odd* ingredient
she *always* added was 1 whole English walnut *in the shell*. The walnut
was discarded after cooking. Any idea what purpose that served?

It really sounds like a superstition to me.

The closest comparison I can make is the practice of putting a wine cork
into the pot when cooking octopus: It's alleged that the cork will make the
octopus tender.

Maybe the walnut is supposed to the black-eyed peas tender?

You could try making one batch with the walnut and one batch without, and
then seeing if there's any difference.

Bob

Wayne Boatwright said:

When my grandmother cooked blackeyed peas, she usually added a small chunk of
bacon, fatback, or a smoked ham hock, along with a pinch of dried red pepper
flakes or a chopped hot pepper, and an onion. The *odd* ingredient she
*always* added was 1 whole English walnut *in the shell*. The walnut was
discarded after cooking. Any idea what purpose that served?

--
Wayne Boatwright @¿@¬
_____________________

Wayne,

I think I've heard of this as a way to stop strong odors when cooking
with cruciferous veggies like cabbage. But since black-eyed peas are
in the bean family, I'd guess it is also a superstition to prevent
odors after the eating, if you know what I mean. I haven't tested it,
but I'd guess this is a kitchen legend that doesn't help for either
problem.

HTH,

Ken

On Sun 21 May 2006 08:05:03p, Thus Spake Zarathustra, or was it Bob
Terwilliger?

Quoted message said:

Wayne said:

When my grandmother cooked blackeyed peas, she usually added a small
chunk of bacon, fatback, or a smoked ham hock, along with a pinch of
dried red pepper flakes or a chopped hot pepper, and an onion. The
*odd* ingredient she *always* added was 1 whole English walnut *in the
shell*. The walnut was discarded after cooking. Any idea what purpose
that served?

It really sounds like a superstition to me.

The closest comparison I can make is the practice of putting a wine cork
into the pot when cooking octopus: It's alleged that the cork will make
the octopus tender.

Maybe the walnut is supposed to the black-eyed peas tender?

You could try making one batch with the walnut and one batch without,
and then seeing if there's any difference.

Actually I did try that years ago. I don't think I could tell any
difference, although my mother said she could. Probably in her mind. :-)

--
Wayne Boatwright @¿@¬
_____________________

On Sun 21 May 2006 08:21:40p, Thus Spake Zarathustra, or was it Ken?

Quoted message said:

Wayne Boatwright said:

When my grandmother cooked blackeyed peas, she usually added a small
chun k of bacon, fatback, or a smoked ham hock, along with a pinch of
dried red pep per flakes or a chopped hot pepper, and an onion. The
*odd* ingredient she *always* added was 1 whole English walnut *in the
shell*. The walnut was discarded after cooking. Any idea what purpose
that served?

--
Wayne Boatwright @¿@¬ _____________________

Wayne,

I think I've heard of this as a way to stop strong odors when cooking
with cruciferous veggies like cabbage. But since black-eyed peas are
in the bean family, I'd guess it is also a superstition to prevent
odors after the eating, if you know what I mean. I haven't tested it,
but I'd guess this is a kitchen legend that doesn't help for either
problem.

That theory probably makes the most sense, albeit ineffective. Funny what
folks used to think. "-)

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wayneboatwright_at_gmail.com said:

Actually, my mother told me that my grandmother and great grandmother both
added a walnut to the peas, but nobody seems to know why. I never actually
knew about it until I looked in the pot one day.

Try cooking two batches, one with a walnut, and see if
there's any difference.

S.

On Sun 21 May 2006 09:32:19p, Thus Spake Zarathustra, or was it Steve
Pope?

Quoted message said:

Wayne Boatwright wayneboatwright_at_gmail.com said:

Actually, my mother told me that my grandmother and great grandmother
both added a walnut to the peas, but nobody seems to know why. I never
actually knew about it until I looked in the pot one day.

Try cooking two batches, one with a walnut, and see if
there's any difference.

I did, years ago, and didn't notice any difference. I'm still trying to
figure out why they thought there was a difference.

--
Wayne Boatwright @¿@¬
_____________________

itsjoannotjoann said:

Wayne Boatwright said:

When my grandmother cooked blackeyed peas, she usually added a small chunk of
bacon, fatback, or a smoked ham hock, along with a pinch of dried red pepper
flakes or a chopped hot pepper, and an onion. The *odd* ingredient she
*always* added was 1 whole English walnut *in the shell*. The walnut was
discarded after cooking. Any idea what purpose that served?

Hmmmmm, beats me. I'd like to know, too.

It always cracks me up when someone responds to a question on
Usenet with "I don't know", particularly when the question
was not directed specifically to them.

Imagine if everyone did that. The entire internet would crash.

--
Reg

In article <[email hidden]>, Wayne
Boatwright <wayneboatwright_at_gmail.com> says...

Quoted message said:

When my grandmother cooked blackeyed peas, she usually added a small chunk of
bacon, fatback, or a smoked ham hock, along with a pinch of dried red pepper
flakes or a chopped hot pepper, and an onion. The *odd* ingredient she
*always* added was 1 whole English walnut *in the shell*. The walnut was
discarded after cooking. Any idea what purpose that served?

It served to puzzle her grandson!

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Wayne Boatwright said:

That theory probably makes the most sense, albeit ineffective. Funny what
folks used to think. "-)

My grandmother wouldn't let my mother drink milk when eating fish, on
the
grounds that the fish would make the milk curdle in her stomach. (Not
the
sharpest knife in the drawer, my grandmother.) No idea how widespread
an idea this might have been.

My mother didn't mind, though, because it was the only time she got to
drink Coke at dinner. The would have been the 1930s - 1940s.

Cindy Hamilton

"Cindy Hamilton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

That theory probably makes the most sense, albeit ineffective. Funny
what
folks used to think. "-)

My grandmother wouldn't let my mother drink milk when eating fish, on
the
grounds that the fish would make the milk curdle in her stomach. (Not
the
sharpest knife in the drawer, my grandmother.) No idea how widespread
an idea this might have been.

My mother didn't mind, though, because it was the only time she got to
drink Coke at dinner. The would have been the 1930s - 1940s.

Cindy Hamilton

Your grandmother and I must be related. There's something in my
psyche/physiologically, too, that will not let me have milk and fish
together. Cheese and fish is even worse for me --
I'll vote with your dull-knife grand-ma.
This must've spread over and up to the Ohio Valley and reached me.
You won't win this one with me, Wayne :-))))) as
perhaps DNA might have something to do with it -- the Asian/perhpaps Am.
Indian race weren't able to assimilate milk so well, and as they ate a lot
of fish; this might have been the way it got started.
I'd probably have a lot more to say about this, and it's a fun topic; but
since this is OT and well, you know.......
Dee Dee

"Cindy Hamilton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

That theory probably makes the most sense, albeit ineffective. Funny
what
folks used to think. "-)

My grandmother wouldn't let my mother drink milk when eating fish, on
the
grounds that the fish would make the milk curdle in her stomach. (Not
the
sharpest knife in the drawer, my grandmother.) No idea how widespread
an idea this might have been.

My mother didn't mind, though, because it was the only time she got to
drink Coke at dinner. The would have been the 1930s - 1940s.

Cindy Hamilton

My family was from southern Indiana and they also would never drink milk
with fish. There was always bread with fish . It could be in case you
swallowed a bone the bread might cushion it.

"Phyllis Stone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Cindy Hamilton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

That theory probably makes the most sense, albeit ineffective. Funny
what
folks used to think. "-)

My grandmother wouldn't let my mother drink milk when eating fish, on
the
grounds that the fish would make the milk curdle in her stomach. (Not
the
sharpest knife in the drawer, my grandmother.) No idea how widespread
an idea this might have been.

My mother didn't mind, though, because it was the only time she got to
drink Coke at dinner. The would have been the 1930s - 1940s.

Cindy Hamilton

My family was from southern Indiana and they also would never drink milk
with fish. There was always bread with fish . It could be in case you
swallowed a bone the bread might cushion it.

Phyllis - whereabouts in Southern Indiana? My people are from Jackson
County, primarily.

That being said...I don't recall ever drinking milk with fish, but neither
do I recall anyone saying that I *couldn't*. We just usually had tea or
water with dinner. (No Coke - Gramma was convinced that stuff rotted your
teeth and et out your insides.)

I really don't recall any odd-ball kitchen traditions when it came to
cooking, but I still follow Gramma's rule for washing dishes...first the
glasses, then the silverware, then the bowls/plates, and last the pots and
pans. It makes me nuts to see other people wash dishes an any old order,
and I'm convinced that *my* way is the *only* way they'll get clean!
Dishwashers, I've learned, usually settle that argument to everyone's
satisfaction.

Lisa Ann

In article <[email hidden]>, Wayne
Boatwright <wayneboatwright_at_gmail.com> says...

Quoted message said:

On Sun 21 May 2006 07:43:33p, Thus Spake Zarathustra, or was it zxcvbob?

Quoted message said:

itsjoannotjoann said:

Wayne Boatwright wrote:
> When my grandmother cooked blackeyed peas, she usually added a small
> chunk of bacon, fatback, or a smoked ham hock, along with a pinch of
> dried red pepper flakes or a chopped hot pepper, and an onion. The
> *odd* ingredient she *always* added was 1 whole English walnut *in the
> shell*. The walnut was discarded after cooking. Any idea what
> purpose that served?
>
Hmmmmm, beats me. I'd like to know, too.

Perhaps it was a generational practical joke. She *always* added the
walnut (with a flourish) when Wayne was watching.

Best regards,
Bob

Sort of like that family tradition of cutting the roast into two pieces to
put in the pot because it was *always* done that way. Turned out that
originally it was the only way the roast would fit in the pot.

Actually, my mother told me that my grandmother and great grandmother both
added a walnut to the peas, but nobody seems to know why. I never actually
knew about it until I looked in the pot one day.

I happen to love brussel sprouts. Found a recipe that had walnut meats
and brussel sprouts that was just fantastic. Keyron didn't like it all
that much but I love bitter stuff, he doesn't.