Why do people eat black-eyed peas on New Year's Day?
Why do people eat black-eyed peas on New Year's Day?
It's a tradition in the American South to eat black-eyed peas on New Year's Day. Why?
Black-eyed peas symbolize good luck and prosperity. Some believe that the black-eyed peas represent the "coins," while the winter greens they're often served with represent the "dollars." Eating them together on New Year's Day is supposed to guarantee many of both in the year to come.
Others believe more generally that, like the peas swelling as they cook, the person eating them will swell with good fortune.
Recipe: Hoppin' John
Recipe: Black-Eyed Pea Salad With Parsley
Boston butt is an American term for a fatty cut of pork from the upper shoulder of a hog.
So why the funny name? Legend has it that the term was popularized around the time of the Revolutionary War, when cheaper cuts of pork were stored and shipped in barrels known as "butts."
Perhaps understandably, Bostonians don't use the term Boston butt, but it's in common use elsewhere in the country. Barbecued or smoked Boston butt is popular in the American South. Inexpensive Boston butt is a good cut for making pulled pork, since it is marbled with fat that keeps the meat moist during the cooking process.
Recipe: Smoked Pork Shoulder In Dry Rub (Cookthink)
Recipe: Pulled Pork And Black Bean Burritos (Cookthink)
What's the difference between pulled pork and shredded pork?
What's the difference between pulled pork and shredded pork?
Shredded pork and pulled pork are essentially the same thing.
Pulled pork refers to Boston butt (or pork shoulder) that has been smoked over a low fire (or cooked in a crockpot, depending on the cook), which results in meat so tender that it can be pulled apart (or shredded) with your bare hands.
Pulled pork can be prepared with a variety of sauces, but barbecued pulled pork sandwiches served on buns (with pickles and cole slaw) and downed with a cold beer (or iced tea) are a legendary meal in the American South.
Recipe: Pulled Pork And Black Bean Burritos (Cookthink)
Recipe: Smoky Mango Pulled Pork Sandwiches (Cookthink)
A turnip is a fleshy, white, bulbous root vegetable with a purple top that grows easily around the world and is eaten by man and beast alike.
Turnips are best consumed young and sweet, as like most of us they become bitter and coarse with age. Keep them in a cool place until you're ready to boil, steam, mash, glaze or purée them. Turnips can also be eaten raw.
European in origin, turnips are used frequently in Britain and France in stews and soups, including the traditional French pot-au-feu. Because they can absorb fat easily, they are often served with fatty meats such as duck.
Turnip greens are a soul food staple that may be boiled, sautéed, steamed or stir-fried.
Be sure to get your oysters (and all seafood) from a reliable fishmonger. If you don't have one, check your local supermarket -- many larger ones have excellent fish departments. Occasionally, busy seafood restaurants may also have an adjoining market open to the public.
When choosing oysters, rely on your senses:
Smell: Fresh oysters should smell like sea water; crisp and briny and not at all fishy. Pre-shucked oysters should have no ammonia smell.
Sight: Oysters should be kept on ice, in a well-drained refrigerated case. The shells should be mostly closed and should close tightly when tapped with a finger.
Touch: The oyster shells should be scratchy and may have barnacles; avoid oysters with lots of algae, seaweed or mossy patches, as these may have been kept in a tank with poor water circulation.
Taste: If you're lucky enough to be able to taste-test the oysters, check for levels of brininess and adjust your recipe accordingly.
In the United States, fish sellers are required by law to keep the delivery tags from shipments of fresh seafood. Ask to see the tags; they give the dates of shipment and delivery, so you'll know how long the oysters were in transit, how long they have been on display, and their source.
Reference: How to shuck an oyster (Cookthink)
Reference: What is an oyster knife? (Cookthink)
Cornmeal is a kind of flour or meal that is made from ground sweet corn. It comes in yellow, white, blue or red varieties, depending on the type of corn used.
Since cornmeal is gluten-free, fine and medium cornmeal is usually mixed with wheat flour to create a crumbly texture in baked goods like cornbread or corn muffins. Coarsely ground cornmeal is frequently labeled polenta or grits after the two dishes in which it is the main ingredient.
Cornmeal products are a native staple food in the Americas and today cornmeal is used to make tortillas, tamales, fry bread and popular Mexican drinks. Colonial settlers in the U.S. called cornmeal Indian meal and were fond of so-called cornmeal mush made from boiling cornmeal in water -- like the hasty pudding mentioned in the song Yankee Doodle Dandy. Italians have been making polenta -- yellow cornmeal boiled with water, stock or milk that is eaten as a porridge or cooled and cut into slices and grilled or fried -- since corn invaded Europe in the 1500s and Indian mush has has recently returned to fashion in the United States under an Italian name.
In some parts of Europe, cornmeal may be labeled maize flour. Although the term cornflour is sometimes used to denote the finest grind of cornmeal in the United States, elsewhere it may actually refer to cornstarch.
Cornmeal can also be sprinkled on a baking tray to help keep dishes like free-form galettes or turnovers from sticking in the oven.
