No, never made persimmon pudding, but would consider it. Are they like the persimmons found in the woods? Jeanette ----- Original Message ----- From: "Beth Wienberry Dix" <bethdix@comcast.net> To: <ncbertie@rootsweb.com> Sent: Monday, August 17, 2009 6:47 PM Subject: Re: [NCBERTIE] Cracklins >I season my collards like that too and throw in some new potatoes. Do you > make persimmon pudding at Christmas??? I do now that I finally found a > persimmon tree:) > > ----- Original Message ----- > From: "Charles White" <cgwhite@embarqmail.com> > To: <ncbertie@rootsweb.com> > Sent: Monday, August 17, 2009 1:51 PM > Subject: Re: [NCBERTIE] Cracklins > > >> Trish is right, cracklins were left after fat was rendered into lard. The >> fat was cooked slowly for hours in a big old pot outdoors...stirred >> constantly. Once all the fat separated from the meat, it was poured >> slowly >> through a clean cloth so the lard was creamy white. That left the >> cracklins, which were eaten or used for such things as bread. If you grew >> up >> on a farm, you knew how good hot cracklins and sweet potatoes were to a >> crowd who had worked in a hog killing all day. >> >> I cook cracklins at Christmas to season collards. After your county ham >> cooks, cut small bits of fat and lean into an iron frying pan, cook until >> crisp, then separate cracklins from oil and pour it over the collards. >> Each >> serving comes with a warning that the cook is not responsible for >> cholesterol content. Don't put skin the in pan to cook because it pops >> terribly! >> >> Thanks for the tasty memories!! >> >> Jeanette >> >> >> >> >> >> >> ----- Original Message ----- >> From: "Trish Worthington Cobb" <turniproots@mac.com> >> To: <ncbertie@rootsweb.com> >> Sent: Monday, August 17, 2009 1:27 PM >> Subject: [NCBERTIE] Cracklins >> >> >>> The cracklins were a by-product of lard making. Lard was an essential >>> basic cooking ingredient on the farm. The winter hog killing needed to >>> produce enough lard to last a family all year, because hogs were >>> killed only during extremely cold weather, due to health safety >>> precautions. >>> >>> During a hog killing, the fatty pieces of the hog, was cooked to >>> render the lard. This meant cooking it until the grease (lard) was >>> liquified. The pieces of skin and meat left over from rendering the >>> lard were called cracklins. I guess they were called cracklins >>> because they were very crispy. >>> >>> When the lard cooled it was not a liquid, but semi-soft and somewhat >>> creamy. The lard was stored in large tin containers called lard stands. >>> >>> This link explains the process well, with photos. >>> http://www.deltablues.net/cracklin.html >>> >>> Trish >>> >>> >>> On Aug 17, 2009, at 12:50 PM, Mmaker52 wrote: >>> >>>> understand completely...LOL >>>> >>>> >>>> >>>> >>>> In a message dated 08/17/09 12:49:48 Eastern Daylight Time, >>>> bethdix@comcast.net >>>> writes: >>>> I was trying to type pork "fat"......not pork "fact". Sorry....I'm >>>> babysitting grandchildren. >>>> >>>> ----- Original Message ----- >>>> From: "Beth Wienberry Dix" <bethdix@comcast.net> >>>> To: <ncbertie@rootsweb.com> >>>> Sent: Monday, August 17, 2009 12:46 PM >>>> Subject: Re: [NCBERTIE] Cracklin' Bread >>>> >>>> >>>>> My mother would make cracklin cornbread by cutting up pork fact in >>>>> small >>>>> pieces and frying it in an iron skillet until it is crispy. She >>>>> would >>>>> leave >>>>> these "cracklins" and grease from them in the iron skillet and then >>>>> pour >>>>> her >>>>> cornbread batter on top of the cracklins and grease while still hot >>>>> then >>>>> put >>>>> right into the often for the cornbread to bake. >>>>> >>>>> ----- Original Message ----- >>>>> From: "Mmaker52" <mmaker52@aol.com> >>>>> To: <ncbertie-l@rootsweb.com> >>>>> Sent: Monday, August 17, 2009 12:24 PM >>>>> Subject: [NCBERTIE] Cracklin' Bread >>>>> >>>>> >>>>>> I was asked the below question by one of our members and was >>>>>> wondering if >>>>>> any of you have the answers? Some of you local Bertites should be >>>>>> able to >>>>>> answer these!! >>>>>> >>>>>> I really appreciate the participation we are receiving....thank >>>>>> you all >>>>>> >>>>>> Claudia >>>>>> >>>>>> >>>>>> >>>>>> Here's one to bring up --- should go right along with the present >>>>>> subject. >>>>>> >>>>>> hot water cracklin' bread? I'm curious about the cracklings --- >>>>>> I did >>>>>> see >>>>>> some in our store the other day..... are they only used in bread? >>>>>> I think I've also heard of them in yellow baked corn bread. >>>>>> >>>>>> ------------------------------- >>>>>> To unsubscribe from the list, please send an email to >>>>>> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without >>>>>> the >>>>>> quotes in the subject and the body of the message >>>>> >>>>> >>>>> -------------------------------------------------------------------------------- >>>>> >>>>> >>>>> >>>>> No virus found in this incoming message. >>>>> Checked by AVG - www.avg.com >>>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>>> 08/17/09 >>>>> 06:08:00 >>>>> >>>>> >>>>> ------------------------------- >>>>> To unsubscribe from the list, please send an email to >>>>> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the >>>>> quotes in the subject and the body of the message >>>> >>>> >>>> -------------------------------------------------------------------------------- >>>> >>>> >>>> >>>> No virus found in this incoming message. >>>> Checked by AVG - www.avg.com >>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>> 08/17/09 >>>> 06:08:00 >>>> >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> NCBERTIE-request@rootsweb.com >>>> with the word 'unsubscribe' without the quotes in the subject and >>>> the body of the message >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> NCBERTIE-request@rootsweb.com >>>> with the word 'unsubscribe' without the quotes in the subject and >>>> the body of the message >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the >>> quotes in the subject and the body of the message >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the >> quotes in the subject and the body of the message > > > -------------------------------------------------------------------------------- > > > > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: 08/17/09 > 06:08:00 > > > ------------------------------- > To unsubscribe from the list, please send an email to > NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message