Nawthern vs Southern

seedcorn

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Need to get a piece of pork to make black eyed peas. You guys are making me crave them..
 

Ridgerunner

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Lots of different sausages would be good. I imagine Seed has his own favorite. Down here a favorite is cajun andouille. Many years back I had to commute about and hour and a half daily to a job that lasted about four months. Once a week I'd stop at a place called Bourgeois outside of Thibodeaux to pick up a couple of pounds of andouille sausage. I'd get then to wrap each pound separately. I'd finish off one package on the drive home.
 

baymule

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I love Cajun boudain, smoked. Yum! I like to stuff jalapenos with boudain, wrap with bacon and smoke on the pit.
 

digitS'

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I was thinking of my version of Portuguese kale soup.

And, since Portuguese sausage isn't available, I use the Italian spicy. Fennel gives it an interesting and welcome flavor. I've never had the real thing - had a friend with a Portuguese mother in a community with immigrants. I don't even remember a restaurant there but I coulda asked her if'n I'd known enough to.

Anyway, just leaving out the potatoes and serving the beans . I mean peas ! separately, and with some of my tasting cornbread ... it wouldn't be any kind of a stretch.

Steve
 

seedcorn

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Substitute spinach for the cardboard, sounds like an interesting soup.
 

digitS'

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Ridge''s cabbage would be a near match for Portuguese kale. (Is cabbage difficult to grow in the South?)

"In the literature," it's sometimes listed as a collard. I like to think of it as a nawthern collard ... but now, thanks to DW taking a liking, I've been eating collards. I'm sure they don't grow as well here as they do in southern gardens.

Porto, where this kale soup is common, I guess, is not in the South. It's north of 41° North. That's Wyoming's southern border. It's north of NY City.

Steve
 
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