Breakfast For Supper

[Number9]

Every now and then we'll have breakfast for supper.. just to change things up a bit.

I love either country ham, country bacon, or homemade sausage for the meal. Not everyone knows that country ham and country bacon are a lot different than what you normally get down at the local store!
Country hams are a dry-curing process, usually using salt, brown sugar, and typically aged 9-10 months, though hams are available 1 year and older, and available either unsmoked or hickory-smoked.
Country bacon is dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying it is thoroughly smoked in a wood smokehouse for two to three days.
Homemade sausage is bought from friends that makes sausage using whole hog and you can get it mild or hot.

Every meal of this type has "cathead biscuits"! This is a biscuit that's as big as a cat's head... I like them made with buttermilk and a little lard in the mix. To go with them is either redeye gravy, or white gravy.. most of the time I like sorghum syrup with my biscuits. Sorghum isn't the same as molasses... sorghum is made from sweet sorghum cane and molasses is made from sugar cane.

Eggs either fried or scrambled and of course, black coffee... ya got'a have coffee!

Yes, I know, not everyone would like a meal like this... and I guess people in California just wouldn't understand... because it's a Southern Thang!

Just a note.. Benton’s Smoky Mountain Country Hams, Madisonville, Tennessee ... has some good products.
https://bentonscountryhams2.com/

 

[WestTex]

Durn

Your

Hide.

Now hungry.

 

[WAYNO]

Every now and then we'll have breakfast for supper.. just to change things up a bit.

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[SamV]

Yummy!! Actually people have been making breakfast for supper for ages. And it is not just a Southern thing, although I did grow up in the South. In my youth, my Italian immigrant parents often made frittatas for supper. I still do that frequently. But I love eggs in almost any form. So bring on the traditional stuff. I love grits, potatoes, or pancakes for my carbs. Darn. Now I am hungry. Well, I know what I am making first thing in the morning.

 

[RSIno1]

This Califorian understands - everything but grits.

 

[eveled]

Nothing wrong with breakfast for supper! It’s my favorite meal! My specialty is fried potatoes cut into perfect 1/4” cubes. Everyone is always amazed they are cut by hand and think it is a lot of work. I don’t know why it’s not hard to do with a sharp knife. Being a diabetic I don’t eat many of them. For me the eggs have to be runny

 

[Daveboone]

One of our favorite dinners when w plan poorly, is bacon and egg sandwiches, with a big slice of onion.....mmmmmmmmmmmm

 

[gramps]

Number 9, there is one thing you left out——-your address! :shock: Yep looks good! 8) :lol:
gramps

 

[Seminole Wind]

This sounds like my kind of meal. My only question is does your red-eye gravey have coffee in it? Ours is slightly watered down drippings from the ham. Years ago I was surprised to learn that some folks cut their red-eye gravey with coffee.

 

[powder smoke]

Be right over! ps

 

[contender]

Breakfast for supper,,, common around here.
Country ham vs country bacon,, yep,, I do know the difference.
Same with Sorghum & Molasses.

Just yesterday,, Miss Penny & I went "loafing" out & about. We'd actually planned a trip to Sieverville Tn., But the store she wanted to go to was gone. (Corelle outlet.) So,, instead,, we headed to SC & loafed around. We got hungry about 1 pm,, and decided to hit the Cracker Barrel. Yep,, I had Breakfast for lunch myself. But,, their "country ham" is NOT real country ham,, so I opted for the pork chops with my eggs, hash browns, grits & all.

 

[Colonel Daddy]

Finally, someone had GRITS!! What is breakfast/supper without grits??????? :mrgreen: Thanks Contender!! Tonight we're having fried catfish and cheese grits.

 

[Number9]

This sounds like my kind of meal. My only question is does your red-eye gravey have coffee in it? Ours is slightly watered down drippings from the ham. Years ago I was surprised to learn that some folks cut their red-eye gravey with coffee.

Yes... always known coffee was added to make red-eye gravy. You don't hear the name "sawmill gravy" used much anymore, it's gravy made from the sausage or bacon grease with or without bits of sausage or bacon in the gravy.

 

[Number9]

Breakfast for supper,,, common around here.
Country ham vs country bacon,, yep,, I do know the difference.
Same with Sorghum & Molasses.

Just yesterday,, Miss Penny & I went "loafing" out & about. We'd actually planned a trip to Sieverville Tn., But the store she wanted to go to was gone. (Corelle outlet.) So,, instead,, we headed to SC & loafed around. We got hungry about 1 pm,, and decided to hit the Cracker Barrel. Yep,, I had Breakfast for lunch myself. But,, their "country ham" is NOT real country ham,, so I opted for the pork chops with my eggs, hash browns, grits & all.

Talking about Southern Country Food to someone from North Carolina... is like telling Noah about a flood!!

 

[coach]

My wife grew up on a farm and dinner could be whatever was abundant including pancakes, eggs and lots of vegetables. I’m more of a real dinner food person and don’t usually go for breakfast food at dinner time. Although a cup of coffee after dinner is appreciated.

 

[Rick Courtright]

Yes, I know, not everyone would like a meal like this... and I guess people in California just wouldn't understand... because it's a Southern Thang!

Hi,

You were doing fine until you tossed in that tidbit, Wayne!

What a lot of you forget is that a huge percentage of SoCal's population came as an invasion of immigrants over the course of about 10 years before and 25 years after WWII. No, they weren't from other countries, and they weren't illegal, though they weren't always appreciated as they brought their conflicting cultures and politics with them: they came here from all the places in the Continental US where they couldn't survive. Jobs were the major attraction! Just like today in the larger venue of the entire US... for that matter.

On the good side of that coin, they came with culinary customs and cultures from all over the world. Result? We understand food far better than you might think! Now pass a couple more of those biscuits this way, would ya?

Rick C

 

[Number9]

Yes, I know, not everyone would like a meal like this... and I guess people in California just wouldn't understand... because it's a Southern Thang!

Hi,

You were doing fine until you tossed in that tidbit, Wayne!

What a lot of you forget is that a huge percentage of SoCal's population came as an invasion of immigrants over the course of about 10 years before and 25 years after WWII. No, they weren't from other countries, and they weren't illegal, though they weren't always appreciated as they brought their conflicting cultures and politics with them: they came here from all the places in the Continental US where they couldn't survive. Jobs were the major attraction! Just like today in the larger venue of the entire US... for that matter.

On the good side of that coin, they came with culinary customs and cultures from all over the world. Result? We understand food far better than you might think! Now pass a couple more of those biscuits this way, would ya?

Rick C

Most Southern foods came about because of hard/poor times. When the Yankees came through the South they destroyed the food crops and left the animal food.. they thought black-eyed peas was for the animals. The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter. Peas became symbolic of luck.

 

[Bull Barrel]

Just to be different this morning I made a lot of chili. Smelled so good I had a bowl for breakfast.

 

[coach]

Does cold pizza for breakfast count?

 

[Bob Wright]

Sorry, but from my childhood 'til today, its sorghum molasses. My Dad would drive up to Brownsville, Tennessee, where there was a curb market and buy a couple of cans of Benton County Sorghum Molasses. Dad always said the best sorghum was grown in the area of the Tennessee River, and that was carried by that market.

I'm not that expert on the subject, but my understanding that if its grown for molasses, its called sorghum, if its grown for cattle feed, its milo.

And one of my Dad's favorite (oft repeated) jokes is:

Father: "Son, want some molasses?"

Little boy: "Molasses? I ain't had none yet."

Good, dark sorghum, blended with a pat of butter, and spread on a biscuit - it don't get any better than that.

Bob Wright

 

[bogus bill]

After 35 years of working graveyard I ate whatever took my fancy whenever.

 

[Bob Wright]

As to breakfast for supper: I just made supper recently during Nita's hospital stay and afterward. Biscuits (Sorry, I have to use canned.) with Tennessee Pride sausage and country gravy.

I chop up a piece of sausage into small bits and brown in the frying pan until crisp and mix that into my gravy.

Bob Wright

 

[Rick Courtright]

Most Southern foods came about because of hard/poor times.

Hi,

I think if you look at what we consider the regional/ethnic foods from around the world, a rather large percentage have a similar background in that dey's da po' folks' fare.

Taking this to a bit of an extreme, some of you will remember the big move to "soul food" in the black community, late '60s-early 70s. There were people everywhere, including on our campus (college) who thought they should eat lots of soul food to celebrate their heritage.

One of my poli sci professors, who had a way of explaining things rather brusquely, addressed the black folks in the class, asking if they even knew the origin of "soul food" in that a lot of it was either Massa's scraps from up to the big house, or the meager stuff the slaves could grow behind their shacks. A lot of them didn't know that. Then the good prof went on to tell them that "If you want to raise a generation of stupid kids, just keep feeding them soul food. It's so poor in nutritional value their little brains don't stand a chance of developing as well as they should.

Please" he asked, "feed them good, nutritional food if you care for them at all." I dunno if he generated any converts away from the soul food kick that day, but there were no arguments, either!

Rick C

 

[Number9]

Sorry, but from my childhood 'til today, its sorghum molasses. My Dad would drive up to Brownsville, Tennessee, where there was a curb market and buy a couple of cans of Benton County Sorghum Molasses. Dad always said the best sorghum was grown in the area of the Tennessee River, and that was carried by that market.

I'm not that expert on the subject, but my understanding that if its grown for molasses, its called sorghum, if its grown for cattle feed, its milo.

And one of my Dad's favorite (oft repeated) jokes is:

Father: "Son, want some molasses?"

Little boy: "Molasses? I ain't had none yet."

Good, dark sorghum, blended with a pat of butter, and spread on a biscuit - it don't get any better than that.

Bob Wright

Many call sorghum syrup, sorghum molasses... but technically it's not right.

Molasses is made from sugar cane... sorghum syrup is made from sweet sorghum cane.

The many subspecies of sorghum are divided into four groups — grain sorghums (such as milo), grass sorghums (for pasture and hay), sweet sorghums (formerly called "Guinea corn", used to produce sorghum syrups), and broom corn (for brooms and brushes). The name "sweet sorghum" is used to identify varieties of S. bicolor that are sweet and juicy.

I guess as long as it has sorghum on the label.. I don't guess it matters if it say sorghum molasses.

This is from the horse's mouth....

https://www.youtube.com/watch?v=1q87lUGW-G0

 

[RSIno1]

Most Southern foods came about because of hard/poor times. When the Yankees came through the South they destroyed the food crops .....

During the Civil War much of the North's food came from Canada. Our farmers were in the Army. When the war ended and our farms became productive again Canada was plunged into a depression since we quit buying their crops.

 

[Mobuck]

Back in "the tough years", we ate a lot of eggs and bacon. Both were relatively cheap commodities and homemade bread and hand churned butter were nearly free.
I see the TV commercials for delivered ready to cook meals and I simply can't fathom how far this country has regressed regarding home life.

 

[Mega Twin]

For many many years,my dad made molasses,and it was always made of sorghum.
Maybe the region had something to do with the designation.
BTW,my dad is 89,and he learned it from his dad,so I call it molasses too.

 

[gramps]

When I moved to Cannon County, Tn. in the mid 1970’s, there was a sorghum operation in the Short Mtn area, run by a couple of brothers. They are dead and gone as is the operation. A shame, cause they turned out an excellent product. As a kid in Atlanta, Ga We used to crumble cornbread into a bowl, spoon Navy/white beans over it, add raw chopped onion, then either sorghum, or dark Karo if sorghum not available.
gramps
PS Blackstrap molasses is what it was called when made with sugar cane

 

[Number9]

When I moved to Cannon County, Tn. in the mid 1970’s, there was a sorghum operation in the Short Mtn area, run by a couple of brothers. They are dead and gone as is the operation. A shame, cause they turned out an excellent product. As a kid in Atlanta, Ga We used to crumble cornbread into a bowl, spoon Navy/white beans over it, add raw chopped onion, then either sorghum, or dark Karo if sorghum not available.
gramps
PS Blackstrap molasses is what it was called when made with sugar cane

Molasses is a product of refining sugarcane or sugar beets into sugar.

The juice is boiled to concentrate it, promoting sugar crystallization. The result of this first boiling is called first syrup ('A' Molasses), and it has the highest sugar content. First syrup is usually referred to in the Southern states of the United States as cane syrup, as opposed to molasses.

Second molasses ('B' Molasses) is created from a second boiling and sugar extraction, and has a slightly bitter taste.

The third boiling of the sugar syrup yields dark, blackstrap molasses ('C' Molasses), known for its robust flavor. Blackstrap molasses is significantly more bitter than "regular" molasses. It is sometimes used in baking or for producing ethanol and rum, as an ingredient in cattle feed, and as fertilizer.

 

[Bob Wright]

As to Civil War era eating, I remember many of the older folks (now long gone) say "If it wasn't for poke salat, we'd have starved to death." The yankees thought it was just a weed growing and left it when they destroyed all crops and stole all livestock.

Bob Wright