Vegetable Plates I Have Known and Loved

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Michael Stern
Double Chili Cheeseburger
2003/04/05 10:37:47
Browsing through some photo files, I came across this Deep-South plate of luxurious vegetables, which, other than the copiously porky flavor of the butter beans (in the background) is a meatless delight. On the left are coastal South Carolina's creamy grits -- slow cooked all day with plenty of butter.

Sundancer7
Fire Safety Admin
RE: Vegetable Plates I Have Known and Loved 2003/04/05 12:52:21
With a beautiful plate like you have shown, I think I will become an eternal vegetarian (not). Nice pic and I could do that very frequently. The S&S cafeteria in Knoxville has veggies like that and I frequently do their veggie plate with their Mexican cornbread and some sweet southern tea.

Paul E. Smith
Knoxville, TN
Michael Stern
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/04/05 14:35:23
quote:
Originally posted by Sundancer7

With a beautiful plate like you have shown, I think I will become an eternal vegetarian (not). Nice pic and I could do that very frequently. The S&S cafeteria in Knoxville has veggies like that and I frequently do their veggie plate with their Mexican cornbread and some sweet southern tea.

Paul E. Smith
Knoxville, TN



I was thinking of saying this plate was a good reason to go vegetarian, but those butter beans are sopped with hambone juice.
Sundancer7
Fire Safety Admin
RE: Vegetable Plates I Have Known and Loved 2003/04/05 15:10:00
Seeing the plate will require me to cook some collards with hamhocks,Tennessee cornbread, candied yams with orange marmalade, fried corn, fried Okra, Tennessee greenbeans, fried potatoes with ppeppers and onions, fresh asparagus out of my garden a few minutes ago and a Moon Pie.
Paul E. Smith
Knoxville, TN
bumper
Hamburger
RE: Vegetable Plates I Have Known and Loved 2003/04/08 21:22:36
Paul see in some of your posts you like Moon Pies have you ever tryed a Kandy Kake from Tasty Kake from Phil. PA now available at some Food Lion Stores in your area
Sundancer7
Fire Safety Admin
RE: Vegetable Plates I Have Known and Loved 2003/04/08 21:46:53
As a matter of fact, Walmart sells them in their Knoxville stores, and yes, they are great. Probably better than Moon Pies, The main reason Moon Pies are great is their history. They got passed up by better snack cakes, but who can forget a Moon Pie and a RC cola? I carried papers back in the 50's on my bicycle and I used to stop by an old country store each day and buy a moon pie and a RC Cola. At that time, it was better than anything I had ever known.

Paul E. Smith
Knoxville, TN
rumbelly
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/04/08 23:08:31
Simple sauteed spinach with lemon, soya and garlic. Green beans with almonds and lemon. Breadcrumb and parmesan stuffed tomatoes. Carrots cooked in heavy cream with fresh chives. Rutabagas with caraway and mustard dressing. Chilled asparagus with mustard Mayo.

Shame on restaurants that serve the vegetable "medley" often undercooked veg with no flavour profile school of kife. Do one vegetable right and do it well. Respect is due to veg!!
mayor al
Fire Safety Admin
RE: Vegetable Plates I Have Known and Loved 2003/04/09 21:35:07
"PO' FOLKS" one of the Pre-Cracker Barrel Chains in the south had a "PO' Plate" on the menu that consisted of 4 of the veggie's of the day at that particular foodstand. I think most of them are closed now, but they had a good thing going for awhile.
M&M
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/04/14 15:02:42
For a great vegetable plate, complete with sliced homegrown tomtoes amd plenty of cornbread, try the Northport Diner in Northport, Alabama. Just on the other side of the Black Warrior River from Tuscaloosa.
Ort. Carlton.
Filet Mignon
RE: Vegetable Plates I Have Known and Loved 2003/04/14 18:46:53
Dearfolk,
I've been to The Northport Diner and can attest to its food. Excellent; the vegetables there are as good in their class as is breakfast at The Waysider... or Uncle Mort's up the way between Jasper and Dora/Sumiton on 78 Highway.
There are several decent vegetable plates to be had in Athens, Georgia: most notable is The Grit on Prince Avenue: an ovo-lacto vegetarian place of great local fame (they even have a cookbook available: surf around and you'll find it). Well worth a visit in and of itself.
Weaver D's on East Broad Street, another fine locally-known place, turns out good vegetables as well, but many are cooked with meat, so purists can't eat them. Weaver D. (Dexter Weaver to his fans) has also written a cookbook. His slogan "Automatic For The People" is where Athens band R. E. M. found the album title.
Almost-as-good is Wilson's Soul Food on North Hull Street. Wilson's macaroni-and-cheese is to die for! I like it with a dab of Lea & Perrins Worcestershire (!); no other brand will do (my late mother made hers with that "secret" ingredient; she also used the oldest cheddar she could find - and real butter!).
Plantation Buffet on Martin Luther King Dr. (turns into Commerce Road at that point) has a good all-you-can-eat cafeteria-line of decent veggies five days a week, and a mean breakfast as well.
The great sleeper is The Gateway Cafe on North Avenue ("Don't use no accent on 'Cafe' - we ain't fancy," the manager drawled.). This choice little neighborhood spot serves fresh collards and turnips that are out of this world - when fresh are available. Everything else is mighty good, but - again - pork is apt to be an ingredient. The tour de force at The Gateway is chicken mull on Thursdays... Jane and Michael, y'all owe it to yourselves to journey down here and try it with me. I refer to it as Pentecostal penicillin, because many of the Holiness churches up north and east of here serve it at their church suppers.
That concludes this report from Georgia's Classic City.
Humbly Submitted, Ort. Carlton, the Not-So-Far-Travelling Trencherman.
Sundancer7
Fire Safety Admin
RE: Vegetable Plates I Have Known and Loved 2003/04/14 18:52:46
Ort. Carlton: Where you have been, I wanna go. sounds like soul foode to me . I grew up on this type of food in East Tennessee. My collards and turnip greens that I planted last fall are being harvested right now. They will dimish in the next few weeks.

thanks for your description

Paul E. Smith
knoxville, TN
GaGal
Junior Burger
RE: Vegetable Plates I Have Known and Loved 2003/04/19 16:36:24
"Folks" is the updated version of "Po Folks" and they vary as most chains do; but we have enjoyed some good old-fashioned cooking at some of these. They have decent fried green tomatoes,and everything of the vegetable variety is passable. If you didn't cook at home, these would pass for perfectly delicious vegetables. There are quite a few of these places around the Atlanta area.
Sundancer7
Fire Safety Admin
RE: Vegetable Plates I Have Known and Loved 2003/04/19 17:03:24
Georgia Gal:

We use to have a "Po folks" in Knoxville, several years ago. Started out real good but went down hill pretty quick. I did enjoy them when they were new, but after a while ????????


Paul E. Smith
Knoxville, TN
Lovie
Junior Burger
RE: Vegetable Plates I Have Known and Loved 2003/04/22 01:22:43
I recently made my first venture down below the Masin Dixxen Line (I hope I got that right) I am from North of what "Y'all" call Northerners, I am Canadian. I have heard all of my life of "Southern Hospitallity" and of "Southern cookin'" but I was bowled over when I actually got there and tried it for myself. I havn't stoped talking about it since. We visited the Belle Meade Dinner as per the Sterns listing in "The Guide" and we really felt that it was an underrated expereince. I am certain it is due inpart to the novelty of the items offered but the quality, quantity and variety of the vegtables and side dishes was over whelming. My eyes just about poped out of my head when I looked down that long line of suculent offerings at this culinary cathedral. I would drive to Nashville just to visit this veledrome of vegetables again. And it's a long drive.
fdm813
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/04/22 01:48:29
One of my favs during the summer time is a semi-meatless dinner of green beans cooked with fat back until they are a dark green, fresh corn on the cob, new potatoes, sliced home grown tomatoes, cole slaw and either biscuits or corn bread. I get home made butter at the local food co-op. I always shop at the local farmers market during the "growing season". Come on summer.
Liketoeat
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/06/18 12:32:53
Had supper one night last week (not dinner one evening) at a literal roadside restaurant, literal in sense Ed & Kay's sits right alongside Interstate 30 on the southern edge of Benton, AR (about 25 mi. SW of Little Rock). Guess that location contributes to its being a "Roadfood" restaurant as well as its being housed in a big old white block building with the words "ED & KAY'S" painted in huge letters on the roof, being nothing special to look at either inside or out but nice & clean, being owned & operated by the same family for 27 yrs., and offering great food & great service. Our waitress was a family daughter and you could tell all waitresses were thoroughly experienced and professional, unlike those you now too often find. Had heard Ed & Kay's highly praised for years (particularly for its breakfasts, plate lunches, pies, & iced tea), but this was my first visit there.

Its dinner/supper menu is the standard folded, laminated menu with its soup, salad, sandwich, burger, plate lunch (fried & other chicken dishes, chicken fried steaks, hamburger steaks, roast beef, pork dishes, veggie plates, etc.), few steak and seafood dinners, desserts, and other standard offerings printed on it. Inserted in the menu is a daily printed sheet listing that day's plate lunch special, vegetable selections for the day, and any other specials for that day. The most unique thing about this menu was the great number of vegetables offered (some 10 or 12), and the manner in which vegetables were identified. Printed beside those vegetable dishes not previously served at the restaurant (& there weren't many of them) was the word "NEW". Printed beside the vegetable dishes prepared from vegetables fresh from the garden, field, patch, etc. was the word "FRESH" (many of them this time of year). Those veggie dishes which were both "NEW" and "FRESH" were so identified. Those vegetable dishes previously served and prepared from frozen vegetables had no descriptive or identifying words beside them. I've never seen this done in any other restaurant.

The vegetable selections looked so delicious that all four of us decided to go with vegetable plates. I had puple hull peas, a zucchini-tomato-onion dish (tastiest of this type I've ever had due to its butter and seasonings preparation), green beans & new potatoes (so delicious to die for), fried squash, and slaw. Everything was "fresh" except the peas; the zucchini-tomato-onion dish was also "new". The slaw was shredded the finest I've ever seen (really more extruded) and with its light, mild vinegar-mustard flavored dressing was delicious. All of this topped off with a big slab of cornbread made for a vegetable plate I'll long remember. Unfortunately it all left me so stuffed I was unable to try the pies, but from their appearance and our hosts' comments, I have no doubt that they lived up to their reputation. Hosts also said the breakfasts there were the best to be found in that area.

In this day of the small independent being replaced by the corporate giant in so many areas of business, it's good to see a mom and pop establishment which does a good job survive and prosper. That is particularly so with Ed and Kay's being located at the end/beginning (depending on direction you are traveling) of a 25 mile stretch of restaurants, the majority of which are branches of corporate chains.
Liketoeat
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/06/18 12:48:31
Sundancer7 - I just noticed your 4/5 and 4/8/03 posts above regarding RC's and Moon Pies. If that doesn't bring back many memories, not only of eating them as a kid but also of selling thousands of them when growing up working in my dad's country general store. What was it that made the RC's so special with Moon Pies? Back then Pepsis were by far the biggest seller, but if one was going to have a Moon Pie, the accompanying drink was nearly always an RC Cola. By the way, did you all also happen to have Stageplanks in addition to Moon Pies? Great Memories.
Bushie
Filet Mignon
RE: Vegetable Plates I Have Known and Loved 2003/06/18 18:16:46
I've eaten at Ed & Kay's many times over the years. As usual, Liketoeat is correct. I highly recommend it, FWIW.
Ort. Carlton.
Filet Mignon
RE: Vegetable Plates I Have Known and Loved 2003/06/18 21:58:47
Dearfolk,
That menu at Ed & Kay's in Arkansas sounds like the one at Gus' Sir Beef on Monroe Road in Charlotte, N. C. - difference is, Gus is Greek-born, and the entire menu is written in loveably fractured Greco-English: "FRESH THIS MORNING MY FARM CHESTERFIELD COUNTY S.C." is one such example.
My friend Sylvia took me there just once, and I have never forgotten the experience, in spite of the fact that it was ten years ago. Gee... I wonder what goodies she's turned up since returning to Atlanta. I'll just have to give her a call when I get there... I'll get back to y'all.
Curiouser And Curiouser, Ort. Carlton in Athens, Georgia.
Liketoeat
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/06/18 22:25:10
Bushie, thanks for your kind comments, and seeing my opinion of Ed & Kay's coincides with that of a real pro, namely you, makes me a bit more confident in my restaurant judgments. Thanks again.
And, Ort. Carlton, sounds like your Gus' Sir Beef visit was a wonderful experience/adventure. Do you have any idea if it is still there? Hope your friend can come up with other such delightful finds for you. Liketoeat
Sundancer7
Fire Safety Admin
RE: Vegetable Plates I Have Known and Loved 2003/06/19 04:20:59
quote:
Originally posted by Liketoeat

Sundancer7 - I just noticed your 4/5 and 4/8/03 posts above regarding RC's and Moon Pies. If that doesn't bring back many memories, not only of eating them as a kid but also of selling thousands of them when growing up working in my dad's country general store. What was it that made the RC's so special with Moon Pies? Back then Pepsis were by far the biggest seller, but if one was going to have a Moon Pie, the accompanying drink was nearly always an RC Cola. By the way, did you all also happen to have Stageplanks in addition to Moon Pies? Great Memories.


I think one of the things that made the Moon Pie and RC Cola so great was there was not so many choice's. If you think back to when your dad had the store, there was not 100 different pies and cakes available or 100 different soft beverages.

You sort of took what was available and enjoyed it.

I also use to get the nickle cups of vanilla ice cream and buy a Grapette and gently pour it over the paper cup and use a wood spoon to enjoy. That was when I had a 5 mile paper route at the age of 7. I made about $3.50 weekly doing this 7 days a week. I had a Schwin bicycle, single speed and it weighed more than I did. Sorta tough peddling that thing through the Tennessee hills. It was not much, but at my poor old school, I was rich.

Paul E. Smith
Knoxville, TN
NancyPeter
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/06/19 10:58:35
While at Po Folks having vegetables, one should not have passed up their catfish or fried chicken. Being from the North, but living in the South for a short time, I truly appreciated the fried chicken. It was great cold the next day (along with biscuits, of course) to take on a picnic!

Does anyone remember a place in Atlanta (Buckhead section) with a name something like the Food Mill? The vegetables there were amazing also. (I'll check on the correct name...) The last time I was there was during the early 80's, so it might be gone.

Sundancer7
Fire Safety Admin
RE: Vegetable Plates I Have Known and Loved 2003/06/19 19:40:23
Is Po Folks still in existence? They were in Knoxville about 5-6 years ago and left. I sorta liked them, but they left. I thought they went belly up

Paul E. Smith
knoxville, TN
scbuzz
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/06/20 07:55:56
I believe I heard (don't take this as gospel though) that they went out of business. I think the singer/songwriter Bill Anderson owned the chain and it got into a considerable amount of financial difficulty and went out of business !!!
Liketoeat
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/06/20 11:09:33
scbuzz, though not certain of its accuracy, my understanding of the fate of Po Folks is the same as
yours.

And, Sundancer, I think you are right about our appreciating what was available years ago because there was so little variety of it. In addition to the moon pies and stageplanks, I remember "penny cookies" which sold for 1 cent each out of big bulk containers, and there were a few little cakes, cinnamon rolls, etc. which were distributed by the bread companies, and that was about it. Soft drink selections were also very limited compared with what is available today, but believe selection of them and of candies was a little better than that of cookies and cakes. Do you know why everyone always got a RC Cola when also eating a Moon Pie, but majority of same folks would get a Pepsi Cola if drinking a cola only? Did you ever do the "salted peanuts in the Pepsi; thumb on top of bottle & shake it up" bit? I'd forgotten those little nickle cups of vanilla ice cream and the wooden spoons. I had not thought in years of my bicycle (about identical to yours) which I rode (2 miles each way) every day for 6 years to our literal little "2 room country schoolhouse" (2 teachers total; 1 teacher teaching 4 grades of about 6 students each in each of the 2 rooms). At that school, my bicycle was "top notch", too. Fortunately, I didn't have your hills to contend with in my daily rides. All great memories. Liketoeat
Mayhaw Man
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/07/19 10:12:19
Right now is the best time of year for vegetable lovers in the deep south. Tomatoes, squash, peas (lady, zippers, purple hull, cow, black eyed, any kind), butter beans, snap beans, pole beans, okra (yes, I like it any way you can fix it, especially with fresh tomatoes and nions and garlic). Eggplant (on the grill or fried or in rattatoulle, or stuffed with crabmeat or shrimp or crawfish), cucumbers (sliced and soaked for a couple of hours in a little vinegar and ice water, or as dill, bread and butter, or any other kind of pickle. I love green tomato relish, watermelon rind relish, chow chow, and fresh pepper sauce. AGGGGHHHHHHHH, must go cook.
Liketoeat
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/07/21 12:59:02
Mayhaw Man - Man, if I'm not gettting hungry here about noontime reading your post immediately above. Though I so enjoyed the barbecue and prime rib I ate last week and just wrote of, your southern summer vegetables described above are, when it comes right down to it, really better than those delicious meats. You didn't mention a thing which I don't love, and about only things I can think of which I'd include which you didn't mention are some good "roasneers" (roasting ears/corn on cob), potatoes, some cornbread & butter, and iced tea to go with this, and maybe an ice cold watermelon for mid-afternoon eating. Right on, Man. Liketoeat PS - Typo correction.
chilidawgguy
Junior Burger
RE: Vegetable Plates I Have Known and Loved 2003/08/14 14:42:45
Originally posted by Sundancer7

Seeing the plate will require me to cook some collards with hamhocks,Tennessee cornbread, candied yams with orange marmalade, fried corn, fried Okra, Tennessee greenbeans, fried potatoes with ppeppers and onions, fresh asparagus out of my garden a few minutes ago and a Moon Pie.
Paul E. Smith
Knoxville, TN
[/Don't forget the RC Cola.quote]
RubyRose
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/14 11:37:16
We had breakfast at a family-owned restaurant I have mentioned before – the Willows in East Texas, PA. I copied down the vegetable selection from today’s dinner menu:

Potato filling
French Fries
Tossed salad
Stewed tomatoes
Fresh yellow beans
Lettuce with warm bacon dressing
Cooked carrots
Cabbage & noodles
French fried pumpkin
Buttered squash
Broccoli with browned butter
French fried eggplant
Homemade applesauce
Apple fritters
Buttered corn
Brussels sprouts w/ browned butter
Pickled cabbage
Pickled beets
Pickled eggs
Rhubarb sauce
Cucumber salad
Sauerkraut
Cottage cheese with apple butter
Whole browned potatoes

Menu says – Vegetable platters available at $1.25 per vegetable

It's not a buffet so it's hard to narrow them down to 2 or 3.
Poverty Pete
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/14 12:33:45
In Columbia, Tn, there is a place called Stan's. Given its' proximity to Lebanon, Tn., I wonder whether this is the place that inspired the people who came up with Cracker Barrel. It has been there since 1947, I think. A few weeks ago, I noticed that Cracker Barrel started construction on yet another store right across the street. I hope this doesn't spell the end for Stan's, but I fear the worst.
Liketoeat
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/14 13:31:28
RubyRose, that's an interesting and appealing array of vegetable offerings which you posted from the Willows. How about enlightening some of us, though, as to cabbage and noodles (like both but can't envision them together in one dish) and french fried pumpkin (like it stewed but never heard of it fried; is it like a fried potato or fried sweet potato?). Thanks
RubyRose
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/14 13:51:35
quote:
Originally posted by Liketoeat

RubyRose, that's an interesting and appealing array of vegetable offerings which you posted from the Willows. How about enlightening some of us, though, as to cabbage and noodles (like both but can't envision them together in one dish) and french fried pumpkin (like it stewed but never heard of it fried; is it like a fried potato or fried sweet potato?). Thanks


Our church makes cabbage & noodles too and it's called Halushki so I would guess it's of Polish origin. It is cabbage and onions sauteed very long and slowly in butter until both are soft. Homemade egg noodles are cooked and drained and added to the cabbage mixture with salt and pepper. The heat is turned up a little to brown the whole thing to a golden brown.

The french fried pumpkin is sometimes strips of peeled pumpkin and tastes a lot like sweet potato fries. Sometimes they mash it and make it into balls coated with bread crumbs but I have no idea how. The FF eggplant is crosswise slices breaded and deep fried.
Liketoeat
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/14 14:19:53
RubyRose, thanks for the information. The cabbage and onions cooked together long and slow sounds good, but I would have never ever thought of adding cooked noodles to that mixture. Something to try if ever get into an area serving Halushki, or if I should ever get up nerve enough to try making it myself. Thought maybe the fried pumpkin would be something similar to sweet potato fries. Will definitely have to try that. Fried eggplant has always been one of my favorite foods and has always reminded me so of/been so similar in taste to a fried meat (say a chop or cutlet), much more so than any other vegetable prepared in any manner. Again, thanks for this info.
chezkatie
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/14 14:35:43
quote:
Originally posted by Liketoeat

RubyRose, that's an interesting and appealing array of vegetable offerings which you posted from the Willows. How about enlightening some of us, though, as to cabbage and noodles (like both but can't envision them together in one dish) and french fried pumpkin (like it stewed but never heard of it fried; is it like a fried potato or fried sweet potato?). Thanks


I serve Hugarian noodles (noodles and cabbage) once in a while and it is a terrific dish......really tasty!

We went to the farmer's market "under the overpass" in Baltimore and after looking over all the things we bought, we discarded plans for going out to dinner tonight and are having a vegetable dinner which will consist of corn on the cob, fresh field beans with smoked turkey wings (a dear lady, while waiting in the bean line) gave me her "receipt"), 4 different kinds of sliced heirloom tomatoes, and hot biscuits and homemade applebutter (which I just finished making yesterday). For dessert, we will be having one of the last fresh peach pies of the season!

Does anyone have the cookbook titled "Spoonbread and Strawberry Pie" (I think that is exact title)? I bought fresh lima beans and am going to make the lima bean and beef stew from that book.......we just love it. We will have that for dinner one night this week. My goodness, I just realized how southern our meals sound right now!
Shara
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/14 21:45:54
Takes it out of the meatless realm, but I've had cabbage and noodles with bacon that is just delicious. Basically you chop, then fry a pound of bacon and drain most, but not quite all, the fat. The bacon is then simmered along with a chopped head of cabbage, sauteed onions, and butter over a low flame till the cabbage is wilted soft. I like to add caraway seeds to it as well (and pepper, but easy on the salt if the bacon is salty). When it's done, I mix it with fresh-cooked egg noodles. It's great and filling on a cold night (and even better the next day).
Ort. Carlton.
Filet Mignon
RE: Vegetable Plates I Have Known and Loved 2003/09/14 22:10:04
Dearfolk,
Wandering back to Georgia from a holiday in N. C., we passed a farm selling produce. Various loveable crayon-lettered-on-cardboard signs extolled the available stuff-of-the-day, but one in particular caught my eye: "GREASY BEANS ARE IN", it read.
Now what's a greasy bean? Are they pre-larded for refrying? Do they not need butter when you cook 'em up? Or do they have sideburns and drive souped-up 1957 Chevrolets with the back end jacked up and loud durgle-durgle mufflers? - Won't somebody tell me, or do I have to drive all 123 miles back up there (I know just where it's located at) to buy some, bring 'em back, and have my favorite restaurant, The Normaltown Cafe', fix me up a mess of them?
I will be anxiously awaiting any even semi-serious response.
Beanlessly (I Haven't Got A Clue, Nor A Flue To Smoke It Out Through), Ort. Carlton in As-Of-Now-Ungreasy Athens, Georgia.
Art Deco
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/15 11:04:32
Ort -- I wonder if they meant to write: "Creasy Greens are in"... much different meaning! ;^)
NancyPeter
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/15 11:42:23
My Slovak grandmother made haluski and that term described the noodles only... Boy, do I miss those delicious homemade noodles, but I miss her even more
Liketoeat
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2003/09/15 13:46:04
RubyRose, chezkatie, Shara, NancyPeter, from all of your descriptions of and praise of the cabbage-onion-noodle combination dishes, they are something which I must try. As mentioned earlier, I like cooked cabbage or cabbage & onions and also noodles of all sorts - alone as a side dish, with meats or chicken as a main course, etc.- but I've never had, never before heard of, and never ever would have thought of the cabbage-noodle combination. Its something which apparently has never gotten to our area. I can't wait to try it, as I can't imagine either the taste or texture. Thanks for surely expanding my food horizons with this one.

And, Ort, when saw your "Greasy beans are in" sign, my first thought was it meant green beans are in and available for making good old southern greasy (with salt meat) long cooked, cooked to death green beans. Second thought though was don't believe that's it. Then wondered if greasy beans could refer to wax beans. Doubt that too. Will be interesting to learn real meaning of the term. Yesterday in a different forum I was praising Ryan's in ElDorado, AR, for both its quality and variety of foods. This reminds me that last time there in addition to couple of green bean casseroles they also offered just plain green beans cooked two entirely different ways - the old fashioned southern, greasy, soggy ones and then those which had been prepared al dente. Any place with this many different green beans dishes can't be all bad.
emsmom
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2004/05/06 11:06:19
I saw some of the greasy beans at the Ashevile Farmers Market. They look sort of like a pole bean with a greasy sheen to them. I guess when they are cooked, they will look like you cooked them in alot of grease. Must be a local mountain thing or something
quote:
Originally posted by Ort. Carlton.

Dearfolk,
Wandering back to Georgia from a holiday in N. C., we passed a farm selling produce. Various loveable crayon-lettered-on-cardboard signs extolled the available stuff-of-the-day, but one in particular caught my eye: "GREASY BEANS ARE IN", it read.
Now what's a greasy bean? Are they pre-larded for refrying? Do they not need butter when you cook 'em up? Or do they have sideburns and drive souped-up 1957 Chevrolets with the back end jacked up and loud durgle-durgle mufflers? - Won't somebody tell me, or do I have to drive all 123 miles back up there (I know just where it's located at) to buy some, bring 'em back, and have my favorite restaurant, The Normaltown Cafe', fix me up a mess of them?
I will be anxiously awaiting any even semi-serious response.
Beanlessly (I Haven't Got A Clue, Nor A Flue To Smoke It Out Through), Ort. Carlton in As-Of-Now-Ungreasy Athens, Georgia.
PCC
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2004/05/08 02:09:32
quote:
Originally posted by Sundancer7

As a matter of fact, Walmart sells them in their Knoxville stores, and yes, they are great. Probably better than Moon Pies, The main reason Moon Pies are great is their history. They got passed up by better snack cakes, but who can forget a Moon Pie and a RC cola? I carried papers back in the 50's on my bicycle and I used to stop by an old country store each day and buy a moon pie and a RC Cola. At that time, it was better than anything I had ever known.

Paul E. Smith
Knoxville, TN
I know what you mean. Here in Nebraska they don't have Moon Pies, but every grocery store knows me because I always get a RC Cola out of the cooler as I check out.

A few years ago I bought some mini Moon Pies on a trip back to KY. But I haven't seen any since. Was that just a one-time deal?
Art Deco
Double Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2004/05/10 20:35:20
quote:
Originally posted by PCC


A few years ago I bought some mini Moon Pies on a trip back to KY. But I haven't seen any since. Was that just a one-time deal?


Nope. Have some in the pantry right now. Daughter takes them to school for snacktime...
Ort. Carlton.
Filet Mignon
RE: Vegetable Plates I Have Known and Loved 2004/05/10 21:02:34
quote:
Originally posted by emsmom

I saw some of the greasy beans at the Ashevile Farmers Market. They look sort of like a pole bean with a greasy sheen to them. I guess when they are cooked, they will look like you cooked them in alot of grease. Must be a local mountain thing or something.


emsmom,
The "greasy beans" sign was on a back state road outside of Canton, North Carolina, heading more or less toward Georgia.
Yes, it is a mountain thing, I've come to find out. They have a sheen, like you said. The original plant was a mutant, and what exists now came from that one. I've actually found reference to them on the web by doing a Google search.
Go get you some, ask of some of the locals how to cook 'em up, and let us know what they taste of. I'm bettin' they'll be larrupin' good.
Outflatlandishly, Ort. Carlton in Piedmontal Athens, Georgia.
RE: Vegetable Plates I Have Known and Loved 2004/05/11 01:29:48
my favorite veggie dish prolly has to be fresh corn cut from the cob sauted with some crumbled bacon and sweet onion sprinkled generasly with salt and pepper.
momhardin2
Junior Burger
RE: Vegetable Plates I Have Known and Loved 2005/02/13 14:06:14
New to this board. I am trying to get in touch with Mayhaw Man. I have looked high and low on the internet for watermelon rind relish. I was wondering if he had the recipe for the relish. Thanks. Debbie, Tx
BT
Filet Mignon
RE: Vegetable Plates I Have Known and Loved 2005/02/13 23:19:44
quote:
Originally posted by b-n-kchefservice

my favorite veggie dish prolly has to be fresh corn cut from the cob sauted with some crumbled bacon and sweet onion sprinkled generasly with salt and pepper.


You have come upon something that much reminds me of cajun maque choux, one of my own favorites:


quote:
This is a recipe for a vegetable dish, Maque Choux, given by "Miss Pat" Johnston, of Mowata, Louisiana. It sez in the Augusta catalogue that she "won two Gold Medals for her Maque Choux". It's a simple dish, but takes some time to make correctly.

- 8 to 10 ears of cleaned corn
- 1/2 cup finely chopped onion
- 1/4 cup chopped bell pepper
- 3/4 cup peeled & chopped fresh tomato
- 1 tsp sugar
- stick oleo or butter (I sometimes use bacon grease)
- salt and pepper to taste

Clean corn thoroughly. Cut the corn off of the cob, by cutting lengthwise 1/4" from top. Then scrape the corn cob with the side of the knife, to get the juice. Saute onion and bell pepper in oil. Then mix in all ingredients, season to taste. Reduce fire to low, cook 3/4 hour uncovered. Stir occasionally. Serves 4 to 6.
CarolinaBill
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2005/02/16 15:54:26
Few things better than a veggie plate at a good "Meat & Three". But don't be delusional that it's healthier or lower cal...in many cases the meats are healthier than the veggies! (that's why they're so good).

Personal favorite veggie plate ever:

Fried Okra
Charleston Red Rice (or Savannah depending on where you are)
Fried Cabbage
Fresh Beets with lots o' butter
Rusty246
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2005/02/16 16:10:40
quote:
Originally posted by Ort. Carlton.

quote:
Originally posted by emsmom

I saw some of the greasy beans at the Ashevile Farmers Market. They look sort of like a pole bean with a greasy sheen to them. I guess when they are cooked, they will look like you cooked them in alot of grease. Must be a local mountain thing or something.


emsmom,
The "greasy beans" sign was on a back state road outside of Canton, North Carolina, heading more or less toward Georgia.
Yes, it is a mountain thing, I've come to find out. They have a sheen, like you said. The original plant was a mutant, and what exists now came from that one. I've actually found reference to them on the web by doing a Google search.
Go get you some, ask of some of the locals how to cook 'em up, and let us know what they taste of. I'm bettin' they'll be larrupin' good.
Outflatlandishly, Ort. Carlton in Piedmontal Athens, Georgia.

I wonder, are they any relation to the "wax bean". That is one bean I have NEVER eaten, just doesn't sound good.
CarolinaBill
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2005/02/22 16:42:47
Rusty -

"Wax Bean" is another term for yellow bean. Not sure how it got the name, nothing particularly waxy about it. If you like green beans, you'll like these, but you don't find them fresh very often. The canned ones taste just like canned green beans, which is to say, YUCK!
Rusty246
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2005/02/22 16:47:10
quote:
Originally posted by CarolinaBill

Rusty -

"Wax Bean" is another term for yellow bean. Not sure how it got the name, nothing particularly waxy about it. If you like green beans, you'll like these, but you don't find them fresh very often. The canned ones taste just like canned green beans, which is to say, YUCK!

Carolina Bill, I thank you. I love green beans, they're one of my favorite vegetables. If you're SURE that's what wax beans taste like I'll give them a try granted I find fresh.
tiki
Filet Mignon
RE: Vegetable Plates I Have Known and Loved 2005/02/22 18:29:50
quote:
Originally posted by momhardin2

New to this board. I am trying to get in touch with Mayhaw Man. I have looked high and low on the internet for watermelon rind relish. I was wondering if he had the recipe for the relish. Thanks. Debbie, Tx


Momhardin---he can be found over at egullet where he moderates the nLouisana forum! Tell him tiki say hi and to drop by some time---i miss his comments here alot!
sugarlander
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2005/02/22 18:41:27
Ruggles restaurants in Houston have a great vegetable plate.
AndreaB
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2005/04/15 12:50:50
quote:
Originally posted by Al-The Mayor-Bowen

"PO' FOLKS" one of the Pre-Cracker Barrel Chains in the south had a "PO' Plate" on the menu that consisted of 4 of the veggie's of the day at that particular foodstand. I think most of them are closed now, but they had a good thing going for awhile.



I remember "PO' Folks". I used to visit the one in or near Elizabetown / Fort Knox KY --- I think it might still be there. I remember creamed corn, beets, creamed spinach and sweet potatoes. And, the iced tea they served in one of those glass mugs that has a screw top.

Andrea
rachel d
Junior Burger
RE: Vegetable Plates I Have Known and Loved 2005/04/20 03:01:06
Jonathan Byrd's Cafeteria in Greenwood, just south of Indianapolis, serves wonderful, home-style (read Southern-style---I'm from WAY South, but live in Indy now) vegetables. You can get soft, flavorful butterbeans, several types of well-seasoned greens, melty cinnamony candied sweet potatoes, green beans and corn and several other options, as well as a variety of "casseroles" as side dishes or on a vegetable plate. Our family's favorite is what we call "everything" casserole---it looks as if they took all the leftover vegetables from the steam line and drained them thoroughly, chopping them a bit if need be, and then added in a cream sauce/soup and lots of cheese, as well as those french-fried onions which usually only see the light of day atop a green-bean casserole. There are tiny diced carrots as well as big tender rings, peas and lots of whole-kernel corn and tender broccoli and butterbeans, just depending on the occasion, and what must have been left in the larder. But always, brussels sprouts. Whole, softly steamed ones which have all their own graces and flavors, with none of that sat-too-long cabbage taste. They are left whole, and are the one incongruously-large note in an otherwise uniformly sized concoction, and just the combination of the sweet kernels and the salt of the other vegetables and the soft, unctuous smoothness of the broccoli and sprouts, mixed with the crisp, salty fried onions---I can see that this may have begun as a savings measure, and it has blossomed into our favorite dish.

I duplicate it (almost) at home occasionally, as well; Hubby and I usually choose several different dishes and share---we always order our OWN side of everything casserole.
mtgreen
Junior Burger
RE: Vegetable Plates I Have Known and Loved 2006/04/21 14:15:37
my father operated a small cafe in south-central alabama for over fourty years. lunch time(meat & three)always included a veg.plate option.with 5 or 6 selections(mac&cheese,peas,greens,okra,sliced tomatoes etc. very popular with his customers
xannie_01
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2006/04/21 14:41:27
never heard of halushki before but can't wait to make it this weekend..the hubster wants to go vegetarian but he's a real eater; this should fill him up...thanks!
jellybear
Double Chili Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2006/04/27 12:12:00
Better yet, fry up a pork chop then cut in strips and add to the cabbage and noodles,cook till brown.It dont get no better!
cyrano
Cheeseburger
RE: Vegetable Plates I Have Known and Loved 2006/04/29 19:50:05
They may not be world-class, but I miss the veggie plates I used to get at Threadgill's in Austin and even (gasp) Black-Eyed Pea. Yes, a chain-- but their namesake dish was reliable, they did a spicy BEP soup once a week that was tasty, and their rolls counterbalanced the lame attempts at healthy eating I kidded myself I was doing by ordering only veggies and not, say, chicken-fried steak.

Veggie selections in great cafeterias, such as the one in Texarkana and the late, lamented Highland Park in Dallas were always a treat.
lunamoth
Junior Burger
RE: Vegetable Plates I Have Known and Loved 2006/06/23 17:02:39
I love the vegetable plates served at Ethiopian restaurants...the soft spongy bread, with varied dollops of spicy greens, legumes, saucy....ummmm
bgwangel
Junior Burger
RE: Vegetable Plates I Have Known and Loved 2006/07/01 22:02:17
quote:
Originally posted by RubyRose

We had breakfast at a family-owned restaurant I have mentioned before – the Willows in East Texas, PA. I copied down the vegetable selection from today’s dinner menu:

Potato filling
French Fries
Tossed salad
Stewed tomatoes
Fresh yellow beans
Lettuce with warm bacon dressing
Cooked carrots
Cabbage & noodles
French fried pumpkin
Buttered squash
Broccoli with browned butter
French fried eggplant
Homemade applesauce
Apple fritters
Buttered corn
Brussels sprouts w/ browned butter
Pickled cabbage
Pickled beets
Pickled eggs
Rhubarb sauce
Cucumber salad
Sauerkraut
Cottage cheese with apple butter
Whole browned potatoes

Menu says – Vegetable platters available at $1.25 per vegetable

It's not a buffet so it's hard to narrow them down to 2 or 3.
Hi,
Would you happen to know what happened to The Willows? We drove by the other day and it was closed down.
Thanks
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