Let the fight begin!
- Thread starter Named'em Tamed'em
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alacowman1
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Had them a couple times, liked them..but like most foods , who and how they're cooked, makes the differences..
Jeanne - Simme Valley
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I do not like any beans. YUK I do make ham hock and beans, but I squish most of the beans. It's not the taste, I don't think. It's the texture.
BFE
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Ham n beans, fried taters fresh side and corn bread. Oh yeah, relish on the ham n beans. Dang good eating.
50/50Farms
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You lost me at the relish, pard. Let me send you a jar of cowboy candy so's to save you from such wicked ways.
What is in cowboy candy, 50/50?
Little Joe
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A big portion of my yearly garden is dedicated to green beans, pintos and purple hull peas. My wife cans everything we don't eat right then.
Rafter S
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I don't add it to the chili while it's cooking, but add it in the bowl when I eat it, to help soak up the juice.
I have. Lima beans and butter beans taste awful to me, but I never found another type I didn't like.
alacowman1
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Chow chow on the beans..Yes sir !!
Mom made fried taters and onions with ham and beans, sweet cornbread.
Now I seen a lot of people put ketchup, or malt vinegar on those beans.... But I have never heard of putting relish on beans..... are you sure you're from Southern Illinois
alacowman1
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Not a fan of Lima or butter beans ..like chewing spearmint gum ,with no spearmint in it..
greybeard
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You are both correct. I am dual service.
Spent 4 years USMC and 5 years USN.
In 1970, when I went to Vietnam, the Marines had over 260,00 troops. A record high. As the Marines pulled out starting in '71, they started downsizing back to pre Vietnam levels and by '73 when my enlistment was up, they were down to 186,00. My MOS was full up and then some, like almost all Mos at the time. US Army was also downsizing but I wasn't interested in them anyway unless I could get back into helicopter aviation, and that area of US Army was cutting back too. My USMC re-enlistment incentive was Embassy school and foreign duty at one of the embassies or foreign missions. I was a good Marine, but I had no desire to be that kind of Marine. Embassy dutyis not what many think it is. They don't guard the Embassies. They take care of and guard what is inside the embassy...the classified material. Each host nation, by international agreement, provides the day to day exterior security and a ready force of Marine infantry is flown in if the SHTF. Embassy duty is spit and polish garrison duty of sorts and I was a combat Marine that wanted to travel more than just be stuck in one little place for a year at a time, often some dirt hole country in nowhere planet Earth. So I got out, and went in the Navy for 2 years. After 4 years USMC, it was a culture shock. I found both discipline and professionalism to be 'lacking' but I muddled thru, stiff upper lip as the Brits might say, and got 2 promotions up to E6. First duty station was Guantanamo Bay Cuba as a diesel mechanic (what they called an engineman. Then to Pcola doing the same job and re-enlisted for the gas turbine program for the then new Spruance class destroyers. Caught a tin can DD 964 in Subic Bay and cruised the Pacific and Indian Ocean on and off for a couple of years until I had to get out and care for my 4 kids when my then wife decided she no longer wanted to be a mother to. (she had gotten into drugs and I'll never forget the words she told me that day "take them with you, they're better off with you than here with me. I LKE putting a needle in my arm)
I'm proud of both my services, but I was just 'in the Navy' but will always first and foremost be a US Marine.
Ky hills
Well-known member
My mother made what she called green tomato ketchup or relish. Some people called it chow chow.
It looked like what I've seen labeled as chow chow.
She made it green tomatoes, bell peppers, onions, and several other ingredients for spices. She'd make a few batches of it ever year along with her other canning.
We used it in soup beans and in chicken salad and tuna.
After I married it took me a while to develop a tolerance for tuna that my wife made with store bought pickle relish
BFE
Well-known member
Ugh store bought relish. I'd rather kiss the south end of a north bound cow on spring grass.My mother made what she called green tomato ketchup or relish. Some people called it chow chow.
It looked like what I've seen labeled as chow chow.
She made it green tomatoes, bell peppers, onions, and several other ingredients for spices. She'd make a few batches of it ever year along with her other canning.
We used it in soup beans and in chicken salad and tuna.
After I married it took me a while to develop a tolerance for tuna that my wife made with store bought pickle relish
Rafter S
Well-known member
Thank you for your service, and I'm sorry it had to end that way, but at least she let you have your children to keep them safe. I'm told that isn't always the case.
Ky hills
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BFE
Well-known member
Back to the chili… pork sausage instead of burger. Sorry cattle today, there's nearly nothing burger can do that sausage won't do better.
50/50Farms
Well-known member
I
It's a jellied pepper kind of deal, it's up to or around six different peppers in there. It can be spicy or sweet or both. My grandmother makes it, and makes it damn good. She has given me a recipe. I will try to hunt it up.
BFE
Well-known member
I've got some of that too. Good stuff.
