25 cheap meals our grandparents made to survive

[Debp]

Some of these meals got me hungry just now!

 

[amigo de christo]

And now for a reminder of what fed the true christains thoughout the ages .
The WORD and words of GOD laid out wonderfully in the scriptures .
No added twists to flavor it according to the liking of sinful man
But just the pure and holy truth which to the sheep was flavored as most fine honey .
TO the trenches Debp . It be LORD praising time in the building and round this ol world .

 

[amigo de christo]

On those feet my dear friend . We must be more diligent than ever in the things of the glorious LORD .
To the trenches and let all praise and thank the glorious LORD

 

[Jay Ross]

Ask someone to eat chicken gizzards and heart and they will turn their noses up to the idea and when they do eat chicken gizzards and hearts because it has a different texture to what they think it should have, they will reject the idea of actually eating chicken gizzard and hearts.

My mother, who grew up during the depression, to make her fortnightly food budget stretch feed us all on tripe, pig trotters, and boiler pot chooks and even in her eighties she would cook up tripe because she thought that that was a favourite food that I enjoyed eating.

Our problem today is that we have all become too fussy in what we will eat, and the supermarkets are reducing what they stock. A bit like a dog chasing its tail. It is a downwards spiral in what choices we have as to what we can eat.

 

[Debp]

Ask someone to eat chicken gizzards and heart and they will turn their noses up to the idea and when they do eat chicken gizzards and hearts because it has a different texture to what they think it should have, they will reject the idea of actually eating chicken gizzard and hearts.

My mother, who grew up during the depression, to make her fortnightly food budget stretch feed us all on tripe, pig trotters, and boiler pot chooks and even in her eighties she would cook up tripe because she thought that that was a favourite food that I enjoyed eating.

Our problem today is that we have all become too fussy in what we will eat, and the supermarkets are reducing what they stock. A bit like a dog chasing its tail. It is a downwards spiral in what choices we have as to what we can eat.

When my dad would make homemade chicken soup, he would give me the chicken liver and heart to eat as a child. I actually liked the chicken liver which was tender. The heart was a little tough.

My dad loved to cook and was a good cook.

 

[Muna]

When my dad would make homemade chicken soup, he would give me the chicken liver and heart to eat as a child. I actually liked the chicken liver which was tender. The heart was a little tough.

My dad loved to cook and was a good cook.

I have so much chicken stock put up from all the whole chickens we have eaten (we are still on 2022 jars) . I collect these sorts of recipes, they are good to have just in case things get tight.

Ever hear of Clara? She passed away, but I loved watching her videos, it was sitting with your grandmother and watching her cook, relaxing actually. She has quite a collection on her channel, I bought her book so I would have it in paper form.

 

[Jay Ross]

When my dad would make homemade chicken soup, he would give me the chicken liver and heart to eat as a child. I actually liked the chicken liver which was tender. The heart was a little tough.

My dad loved to cook and was a good cook.

When I was much younger my four sisters and I would fight over who got the feet/legs of the chook, the liver, heart and the gizzard to eat.

The livers I thought were rather powdery and yes, the chicken heart and gizzard were "tough" to chew on, but that was dependant on how long they were pressure cooked. There was also a number of handfuls of barley in the pot as well to chew on.

I have observed that reheating the chicken soup/stew in the microwave also helps to soften the hearts and gizzards. We must remember that the chicken hearts and gizzards were the hardest working muscles in the chook and as such they were not as tender as the rest of the meet on the cook carcase.

Another delicacy I enjoyed was calf liver, but it could not be overcooked, otherwise it too would become powdery to eat. I still cook liver, bacon and onion in a large frying pan and after deglazing the pan, make finger licking good gravy from what comes off of the pan. But these days even calf livers are difficult to come by. Sadly, these days to many cooks turn the bacon into a carboard like treat to eat. I like my bacon to be soft and tender to eat.

I also like kangaroo meat but if that is overcooked, it too becomes tough to chew upon. I cook the kangaroo meat by searing it on both sides to give it colour and then finishing the cooking off in a microwave so that it retains it moisture and tenderness.

Oh well to many secrets that i should not spill.

 

[Debp]

@Jay Ross
The chicken livers were small of course. But my mom would sometimes make liver that was large and flat when I was a child...it was very tough so I didn't like it, wouldn't eat it. Maybe she overcooked it?

 

[Jay Ross]

@Jay Ross
The chicken livers were small of course. But my mom would sometimes make liver that was large and flat when I was a child...it was very tough so I didn't like it, wouldn't eat it. Maybe she overcooked it?

A very common outcome for cooks.

 

[ProverbsInPink]

That's the same with what is called soul food today.

Back in the era of slavery the slaves were given scraps to eat. They made it palatable.