|
Post by artraveler on May 9, 2022 14:24:39 GMT -8
I've never smoked any meats. Just roll it up in those tiny papers and puff. It is impossible to live in the South and not be familiar with smoked meats, beef, chicken and of course pork. Southerners will drive hundreds of miles for good smoked meats. On of the best is in Hot Springs: mcclards.com/contact-mcclards-bbq.htmWe make it a must go every time we visit Hot Springs. The ribs are falling off the bone tender and many of the side dishes are just as good. They do a tamale covered with home made chili and Fritos that is awesome and will keep you full for several days. In Fayetteville there are many different restaurants but IMHO, the best is Pinguin Ed's B & B, penguineds.com/menus/historic-b-b/I suppose I have a fondness for B&B as Bob and Betty were friends of the family and I had friends that worked there. Over the last 50 years many things have changed in Fayetteville but B&B remains, remarkably, the same. Bob and Betty retired about 20 years ago and Pinguin Ed bought the restaurant. We were afraid that it would be changed but Ed has stayed true to the old model. The floors are tile and worn with the passing of hundreds of feet but the meats are still just as good. I could swear some of the brisket has been cooking for 50 years. It is tender and flavorful, you don't need sauce. Every seat has an in-house telephone to make your order, an innovation Bob started when he was short servers and has continued to this day. In the mornings driving up or down Archibald Yell, when the wind is right, you can smell the smoke from the BBQ and feel your taste buds start to run. In the summer I worked with my father and if I caught him in the right mood we would go to B&B for lunch. Those memories are caught in the smell every time I pass by. I'm sure Mr. Kung has similar places in the heart of smoked meat heaven. There is not much difference in Texas BBQ and Arkansas except the smoke, and that does make a wonderful difference in taste. TX BBQ tends to be a little wilder in taste. I think it is the mesquite wood many use. But different smoke makes the flavor. It is impossible to say which is better. Let that discussion wait for your own taste buds.
|
|
Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
Posts: 12,238
|
Post by Brad Nelson on May 9, 2022 15:00:06 GMT -8
I had some southern-still ribs at a church BBQ a month or so ago. They were terrific. Someone asked me if I wanted some BBQ sauce with it. I politely declined. These were so good (and certainly were already basted in some sort of sauce while cooking), why would I want to overpower the taste of the meat? The answer is: I wouldn't.
With a guy named "Pinguin Ed," how could it not be good?
Lots and lots of smoked stuff around these parts….but most of it is smoked salmon. And that's enough for us Left Coasters.
In fairness to the Victorian and Edwardian age, they had nice roses. But I haven't seen anything yet I would want to eat.
|
|
kungfuzu
Member
Posts: 10,469
Member is Online
|
Post by kungfuzu on May 9, 2022 18:51:35 GMT -8
I think such types of historic details are very interesting and enlightening. I believe people would have more interest in history if more of these type of things were taught in schools.
|
|
kungfuzu
Member
Posts: 10,469
Member is Online
|
Post by kungfuzu on May 9, 2022 19:19:25 GMT -8
I did as a kid and young man. The best BBQ I can remember was to be found at the original Sonny Bryan's on Inwood Road in Dallas. It was a small building with old-fashioned spring operated-wooden-screen doors that slammed shut if you didn't hold on to them. There were a few seats, which where basically old school desks next to each other, something like this. I believe Sonny sold mainly BBQ beef sandwiches, sliced or chopped. He also had great onion rings and good iced tea. Once he sold all his meat, he closed for the day. The other BBQ place I remember was some old shack in Fairfield, Texas just off I-45 to Houston. It was run by some black family and had great ribs, but also had wonderful fruit pies. They closed years ago, but there is still (or was five years back) a pretty good BBQ place in Fairfield called Coles. The best BBQ I have had in the past 10 years or so would have to be that which I had when my family and I drove down to Lockhart, Texas. This was sort of a trip to Mecca for BBQ lovers. Over the weekend we ate at Black's BBQ, Kreuz BBQ, and Smitty's BBQ in Lockhart. We also made a side-trip to Luling, Texas and ate at either Luling BBQ, or City Market BBQ, which were next to each other. I believe it was City Market. We couldn't eat at both as they were closed on Sundays and we had driven down from Lockhart on Saturday for lunch and had to get back to Smitty's for supper. I would place Black's and Smitty's as the best. Black's had great BBQ brisket, but more importantly it had BBQ chicken which my wife loved. Smitty's had, possibly, the best pork chops I have ever eaten.
|
|
|
Post by artraveler on May 9, 2022 19:52:56 GMT -8
Lockhart, Texas. This was sort of a trip to Mecca for BBQ lovers It's been a lot of years since I was in Lockhart, I must have been 15 or 16 at the time so that makes it close to 60 years, but I recall the smell of roasting meat permeated the town. Wife and I are going to Texarkana this fall for a UDC convention. I don't know if I can convince her to make the drive that far south. I already convinced her to go to Paris TX. My grandmother is buried there. We have friends in Tyler that she wants too visit also, so Lockhart is questionable. Smoked Salmon, (aka lox) the staple of the NW and Jewish delis world wide. I like scrambled eggs with chopped lox, red onions with hash browns and toasted bagel, buttered or cream cheese. I make it at home as local restaurants don't have a clue. It is a pleasant reminder of friends long gone and a time passed.
|
|
Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
Posts: 12,238
|
Post by Brad Nelson on May 9, 2022 20:37:37 GMT -8
Sounds like a terrific breakfast. I made myself waffles. Can't quite compete although I used real maple syrup. The good stuff. Love smoked salmon. No doubt that is due to the 1/2 of 1% Jewish component in my DNA...according to a genealogy report that my brother bought. But nearly ever report (I think he's done two) gives different results. I have a strong affinity for bagels as well. Probably didn't need to pay for a report to understand there is a connection there.
|
|
|
Post by artraveler on May 10, 2022 5:56:17 GMT -8
Sounds like a terrific breakfast My first exposure to lox and eggs was at Katz Deli, katzsdelicatessen.com/ later on returning to Sacramento in 74 I found Sam's Deli. It was an old fashioned Kosher style deli. On entering the door you were greeted with the smells of the lower east side. In Sam's you heard English, Hebrew, and Yiddish often spoken in the sam sentence by the same person. Breakfast at Sam's was always a treat, lox and eggs the staple. Sam Horen was a good friend, his passing in 1999 was a loss. The family kept the deli going for another 10 years and sold out. In 2010 I visited Sacramento, Sam's had moved to Citrus Heights and was not the same. Breakfast was not the same. With Sam gone and the family no longer managing it was a poor reminder of what was missed. 1/2 of 1% Jewish component in my DNA That makes you more Jewish than Liz Warren is American Indian.
|
|
Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
Posts: 12,238
|
Post by Brad Nelson on May 10, 2022 6:31:03 GMT -8
Like I said. I've lived a sheltered life. And I don't think I've actually been inside a bona fide old-style deli. Maybe once in Spokane but that was a long time ago and I forget.
That's a central theme of these Victorian and Edwardian programs. Although, yeah, a tractor is more efficient. When we gave up the horse, something went missing.
That's not the greatest example. But think about the pre-packaged garbage many people (often myself) eat as food. Although English cooking probably isn't the best example for food-nostalgia, I admit there were at least a couple things that were appetizing: The bread that Ruth made and...and...let me think. God god, I would have starved on old-style English cooking.
Give me indoor plumbing and a shower and I do think I would prefer the earthy authenticity of many of the old-style habits, forms, and customs. It wasn't plastic. What we have today is inauthentic and plastic. And I don't mean the technology or even the materials, per se. I'm not a Luddite. But look at the interchanges on Twitter or Facebook. Exposed for the world to see and judge is a shallow, plastic soul.
So, especially amongst conservatives, there is a movement toward making your own stuff, here and there. It may be dabbling but I think the same instinct runs behind it as it did in Victorian England: It is a pining for something better, simpler, and more authentic in the face of an industrialized and sanitized culture. (Remember, COVID lockdowns and other nonsense could not have happened in an earlier culture.)
Here's to Sam and all he stood for.
LMAO!
|
|
|
Post by artraveler on May 10, 2022 7:52:17 GMT -8
Give me indoor plumbing and a shower Both indoor I assume. Unless you're in the tropics outdoor showers can be brisk and out houses not only always smell but need location change every couple of years. Since they attract rats they also attract predators who eat rats, snakes venomous and otherwise. I have read histories of farmers bitten on the butt by rattlesnake inside an out house. Question, who sucks out the venom? So, on the whole life was much easier and safer after Mr. Crapper invented the modern flush toilet.
|
|
Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
Posts: 12,238
|
Post by Brad Nelson on May 10, 2022 9:13:50 GMT -8
In these environs, an outdoor shower could be a little brisk, although the shower I have is in an unheated area. And my changing room is also unheated. So in the winter, at least, it's routine to shower and step out into 40 degree or less temperatures. I don't remember what the Scandinavian percentage was in my DNA but it must be significant.
|
|
Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
Posts: 12,238
|
Post by Brad Nelson on May 10, 2022 17:10:57 GMT -8
The Edwardian era was from 1901-1910. Wiki mentions that it often is extended to right before the beginning of the war. One site says, "Victorian age was a period of immense conservatism and mostly gender biases."
In other words, men were not yet dressing like women and calling themselves Martha. There were distinct sexes.
Ruth notes that bicycles became ubiquitous and gave freedom to many women. I chafed at this "women as victim" lens that is far more ubiquitous than the bicycle in our day and age. One should remember that men, at any time, were subject to being carted off to the latest war while the "oppressed" women stayed home in relative safety. Also, men were "free" to endure back-breaking, dangerous work just to bring home the bacon for their families. Men were also "free" to die much younger than women.
But this PC garbage is fortunately not ladled on too thick in either Victorian Farm or Edwardian Farm. We do learn another interesting factoid. Beef was less expensive than either chicken or turkey. And Ruth cooks a Christmas dinner and (finally) some food that looks good. It's just a big joint of beef cooked with various root vegetables. But along with fresh bread, it does look like proper food.
Ruth invites the local (presumably local) Methodist minister over for tea. They have a nice chat and she asks him if he would perform a traditional Christmas service. The minister is more than happy to do so.
Although the service scene (like many things in this series) seems a bit rushed, the minister gives a traditional fire-and-brimstone sermon before maybe 20 people or so. And when you hear it, you'll probably be thinking like me and wish that this is the sermon that was given today instead of the namby-pamby junk that is typical. The service was the highlight of the fourth episode which, otherwise, wasn't necessarily one of their better ones.
|
|
kungfuzu
Member
Posts: 10,469
Member is Online
|
Post by kungfuzu on May 10, 2022 18:15:50 GMT -8
Many history books comment that the last great gathering of European Royalty was at Edward's funeral. WWI started four years later and it destroyed the German, Russian, Austro-Hungarian and Ottoman Empires. That's a lot of aristocrats out of work.
I believe England was unique in this. Even when I lived in Europe, pork was by far, the most eaten meat. Chicken was considered something of a special meal. I never had turkey on the continent or in England. I did have whale meat in Norway.
|
|
kungfuzu
Member
Posts: 10,469
Member is Online
|
Post by kungfuzu on May 10, 2022 18:26:41 GMT -8
Perhaps, but I can recall instances of people, in Singapore and Malaysia, being bit by pythons which had curled up in toilets around golf-courses and such.
|
|
kungfuzu
Member
Posts: 10,469
Member is Online
|
Post by kungfuzu on May 10, 2022 18:37:48 GMT -8
I can't remember eating there, but I ate at the Star Deli in NYC many times. Closer to home, there were a few good deli's in Dallas when I was young. Phil's, and Wall's come to mind. My father was a business partner with the Wall's son for a while. Next door to Wall's was a little shop with an old Jewish couple who made real bagels, not the stuff which passes for a bagel today. There were a few more, but all closed by the late 1990s/early 2000s. I love scramble eggs with lox and onions. But I love lox on a bagel with good cream cheese even more. Lox on German pumpernickel is almost as good. What most in the US consider "Jewish food" is really Central and East European food. There are a few Jewish twists. "Lox" is actually Yiddish for "Lachs" (salmon) in German. The word Delicatessen is simply German for "delicate(fine) food."
|
|
kungfuzu
Member
Posts: 10,469
Member is Online
|
Post by kungfuzu on May 10, 2022 19:07:08 GMT -8
I believe this goes to my point about computers being merely tools. Good tools are great, but their purpose is to enable the user to do something useful with the tool. These days, people are so enamored of these tools (Smartphones, computers, game boxes, TVs, etc.) that they spend their time focusing on the tools as opposed to what they want to make, or do with the tool. They are confused as to what is important. In a way, it is the old question, "Form or function?" People have always liked "pretty" things, i.e. form, but form has taken over today. I would call it a religion, but it is not that deep. I believe it is more a distraction for people who don't have the wits to keep themselves occupied or entertained without constant stimulation, always looking for something different and "better."
I see this everywhere. How complicated must a refridgerator be to be useful? How many chips must a car have in it before it is up-to-snuff these days? How many pixels must a TV have to rate "satisfactory?" How many 'threads-per-square-inch" are necessary in a bed sheet to pass muster for one's silky skin? We waste an enormous amount of money and thought on superfluous things. If people have figured this out, good for them.
|
|
|
Post by artraveler on May 10, 2022 19:21:33 GMT -8
Perhaps, but I can recall instances of people, in Singapore and Malaysia, being bit by pythons which had curled up in toilets around golf-courses and such. First rule of living in Asia. Look before you shit. If LBJ had followed that rule 58,000 Americans would not have died for nothing. On second thought that rule applies everywhere.
|
|
Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
Posts: 12,238
|
Post by Brad Nelson on May 11, 2022 6:49:56 GMT -8
Mr. Crapper was mentioned a couple episodes ago. I don't think if his name was "Baker" or "Martin" that it ever would have become a synonym for toilet. But "Crapper" just seems ready-made for it. He was born to it. The 4th Earl of Sandwich had a better outcome. The fifth episode of Edwardian Farm was pretty good. Ruth learns about making lace. You thought knitting was time-consuming? It's nothing next to lace. Suffice it to say, it was far too complex for Ruth to just pick up and get going as a money-making sideline. And that, apparently, was what farmers needed to do in this era. They needed to supplement their income. In Morwellham Quay in Devon there were the potential sidelines of fishing (crabbing/lobstering, in this case) and mining, both of which were demonstrated. The interesting part of the crabbing operation was seeing the hand-made crab pots being woven from wood or reeds. They had copper mines in the area. And just across the river in Cornwall were old tin mines. In the tin mine they saw demonstrated a pneumatic drill for drilling holes for the dynamite. These were also known as "widow makers" because they threw up so much dust. Quartz dust was apparently very dangerous. Ventilation was iffy back in those days. But the drill itself seemed like an anachronism, something way ahead of its time. Back in Devon they tried an old method of copper salvaging. They put rusted iron inside troughs of water that was running out of the mouth of the mine. The copper dissolved in the water would somehow replace the rust, but this took weeks. And they didn’t get all that much but they did get something. And although machines were making inroads everywhere, including on the farm, they said the Edwardian era had the most horses in use ever. And those Shire horses really are magnificent. They were obviously strong, but seemed fairly tame and easy to manage as well. In one of the early episodes of Victorian Farm, just one of these horses dragged an entire log (a fairly large one) back to the farm, including going up quite a steep hill at one point. The horse did it effortlessly. I'm not sure that this is the horse that was the standard for "horsepower" because it does seem way above average in that regard.
|
|
Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
Posts: 12,238
|
Post by Brad Nelson on May 11, 2022 7:01:24 GMT -8
There was an interesting segment in episode 6 of Edwardian Farm where a professional butcher is shown doing the various cuts off a carcass and explaining what they were, which were the best cuts, etc. Raising beef was one area that was very profitable for the Edwardian farmer. They said that the sale of one cow (usually a bull, I think) earned the equivalent of a month's income for a farmer.
These guys do have to grapple a bit with the fact that the animals they are raising will (some of them) go off to slaughter. Peter, in particular, had become very attached to the pigs. I admit I would find that a bit difficult. But there was a good segment about the cows. During the winter they had to feed them hay twice a day. They said, like it or not, you tend to form a bond with the animals and they with you. I do like cows. Maybe there's not a lot you can do with a cow. But they are grand creatures in their own right.
|
|
Brad Nelson
Administrator
עַבְדְּךָ֔ אֶת־ הַתְּשׁוּעָ֥ה הַגְּדֹלָ֖ה הַזֹּ֑את
Posts: 12,238
|
Post by Brad Nelson on May 11, 2022 7:24:30 GMT -8
This is completely correct...something a good Mac friend of mine had pointed out years ago. People "twiddle" away their time on them. I do the same at times. Nearly everyone does.
But the raison d'être of the Macintosh computer was to free the user from centralized (mainframe) control so that the user would be free to create. And, yes, that's precisely what happened. The computers themselves were way too expensive to buy just for twiddling around with. Those who bought them (like I did) need to put them to good use.
But the era of cheap smart phones, backed up by an insane network of "social" apps, has made twiddling and time-wasting the very point. Apple (probably one of the most emotionally dishonest companies ever to appear) still wallpapers over this fact by stressing the "health" attributes of their watches (and phones).
But I have news for you: People aren't using these things to store their recipes or to create the next great American novel. They are used in a way that Khan used the worms on Chekov in Star Trek 2: The Wrath of Khan.
It's sucking their brains out.
"The more smart devices become, the more stupider they are in reality." Said by that Louis blow-hard guy who did a great video on a microwave. Unbeknownst to its owners, these microwaves would update themselves over wifi. Well, one day someone at the microwave factory sent the update code meant for a steam oven to the microwaves. It bricked them all. They could not be fixed remotely. People had to wait for a technician to make a house call. May not be your cup of tea. But I found his rant to be hilarious.
|
|
kungfuzu
Member
Posts: 10,469
Member is Online
|
Post by kungfuzu on May 11, 2022 9:05:43 GMT -8
I kept looking, but as hard as I tried, I could find no Budweiser in that photo of the horse.
|
|