Friday, July 09, 2010

How now, chow chow (redux)

I'm a man who's gotta eat who loves him some good chow chow:

My grandmother canned all kinds of things. Green beans, pickled cucumbers, stewed tomatoes ... you name the vegetable and chances are she canned it at once time or another.

Something else my grandmother canned -- or "put up," as she called it -- was chow-chow. My parents and I'd drive down to my grandparents' house on a Sunday and chow-chow was always on the table. We'd scoop big portions of the stuff onto the pinto or mixed beans my grandmother always served when she cooked a big meal.

For the uninitiated, chow-chow is a Southern relish made out of chopped cabbage, onions, peppers, mustard, vinegar and sugar. It's used to give a sweet-and-sour kick to soups, stews, or slow-cooked beans. Some folks, my self included, don't need to be eating soup, stew, or slow-cooked beans to enjoy chow-chow; indeed, I often spoon it on meat, or just put a big pile of it on my plate to enjoy alongside whatever else I'm eating.

Speaking of chow chow ...

I'm hoping to get up to Granny's soon. Stay tuned for details.

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