Tom Thumb, Tom Tom, New England discussed on Christopher Kimball's Milk Street Radio

Automatic TRANSCRIPT

And that's just what I have tried to convey in the book in cookbooks from the south use of cornmeal or Indian meals sometimes referred to continued for some time in the north because we had access to weed from mid west, I think more readily because railroads than did cornmeal came and went pretty readily by the time. He gets a fanny farmer. Late nineteenth century. There's very few cornmeal recipes. So was corn part of the south because everyone grew some of it, and you had less access to wheat flour. Or it was just because it was such an important part of the culture what why did still go onto today's being much more important south corn has since day. One been a cornerstone of the diet here. You know is a huge part of the native Americans diet. They showed us how to farm it and millet and then cook with it and things like corn bread and grits really became Staples here, and I think also the fact that so many of our communities surrounded grist mills and the grist mill had a moonshine still somewhere on the property. I think it was just a more integral part of our culture. I think we had less access to wheat flour because we had less interest in wheat flour and corn is a cornerstone of the. The southern diet. Anyway, you slice it. So, you know, the the hog killings which in Vermont would happen in late September because it was cool. But I guess in the south you might wait for was till it was called around. But there's some things you did with pigs. I mean, everyone used the whole pig, of course, but liver pudding, not something. I think is familiar New England way. What is Tom thumb? You mentioned that Tom Tom said the thing, that's distinct. I would say about what we do with hogs down here is that. Airdropped sausage or sausage is really our country ham. And yes, we cure hams and make country ham. But the crown jewel of eastern North Carolina hog killing would be Tom thumb sausage. So families would chop up much of the pig and make their family sausage mix. Which would generally have, you know, say JR. Time red pepper flakes black pepper salt. And you know, every family would have their own version of that. And some of it would go to bake fresh sausage. Some of it would be bulk sausage in some would be airdropped sausage. That would hang in the cure house for a period of time and shrink and develop flavor. And that's what we would use to season greens in this special sausage that would have been made from that is called Tom thumb. So you would take that that regular sausage mix and stuff it into the pigs appendix. So oftentimes when families would have these hog killings the kill about three pigs. So you'd have. Three Tom thumb's. And the hog killing would probably happen. A little after thanksgiving, and you would hang the Tom thumb in the smoke house until new years and in that Tom it would drink and develop flavor and an end up being about two and a half pounds. And then on New Year's day. You would boil the Tom thumb, and then take it out and use the pot liquor or the broth left from making the Tom thumb to cook cabbage or peas and then slice the Tom. Thumb pan. Fry it and display it out around your cabbage or your collards and your field peas, and that would be a good look celebration lunch for New Year's your grandmother went into a nursing home. Is that ready to one point? Yes. And you talked about that process and you walked around and found a fishery set down under Nathan eight figs. Could you just talk about that? Because this book is about family and about place. Sure. Yeah. Back here and shortly after winning the restaurant. My grandmother. Got really sick. And we moved her to a nursing home, and I had up until that point totally planned on leaving here. You know, we were going to get the restaurant up and running and gained some valuable experience. Maybe saved some money and go somewhere else. But when I walked my mom into this nursing home in a saw my grandmother. Felt as if I had to stay and the figs growing up here..

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