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The sequel was "Sinkin Spells, Hot Flashes, Fits and Cravins." (It has
a lot of recipes for mass gatherings, unlike the first. It also has
long tales by Southerners.)

There are also the books "The Treasury of White Trash Cooking" and
"White Trash Cooking II."

I found out that the main differences between "Sinkin Spells, Hot
Flashes, Fits and Cravins" and "The Treasury of White Trash Cooking"
is that the latter has 138 extra pages of recipes and an extra set of
photos. The former includes fan reviews, including ones from Harper
Lee and the late actress Helen Hayes. It also includes a preface by
the late North Carolina publisher Jonathan Williams.

What I want to know is, what, if anything, is different about "White
Trash Cooking II"?

And for those who might be interested, in the original "White Trash
Cooking," the late Ernest M. Mickler wrote:

"Never in my whole put-together life could I write down on paper a
hard, fast definition of White Trash. Because, for us, as for our
[American] southern White Trash cooking, there are no hard and fast
rules. We don't like to be hemmed in! But the first thing you've got
to understand is that there's white trash and there's White Trash.
Manners and pride separate the two. Common white trash has very little
in the way of pride, and no manners to speak of, and hardly any
respect for anybody or anything. But where I come from in North
Florida you never failed to say 'yes ma'm' and 'no sir,' never sat on
a made-up bed (or put your hat on it) never opened someone else's
icebox, never left food on your plate, never left the table without
permission, and never forgot to say 'thank you' for the teeniest
favor. That's the way the ones before us were raised and that's the
way they raised us in the South...."

And, from Jonathan Williams' 2008 obit:

"His curmudgeonly affinity for the low-brow led, in 1986, to the
publication by Jargon of Ernest Mickler's 'White Trash Cooking,' with
recipes for delicacies like cooter pie, okra omelets and potato-chip
sandwiches. New York publishers initially declined to buy the
manuscript unless the author changed the title to something like 'Poor
Southern Cooking.' When Mr. Mickler refused, Mr. Williams gave him a
$1,000 advance and ordered a modest 5,000-copy first printing. It was
a best seller and was the only seriously profitable Jargon
publication."


Lenona.
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In article
>,
Lenona > wrote:

> The sequel was "Sinkin Spells, Hot Flashes, Fits and Cravins." (It has
> a lot of recipes for mass gatherings, unlike the first. It also has
> long tales by Southerners.)
>
> There are also the books "The Treasury of White Trash Cooking" and
> "White Trash Cooking II."
>
> I found out that the main differences between "Sinkin Spells, Hot
> Flashes, Fits and Cravins" and "The Treasury of White Trash Cooking"
> is that the latter has 138 extra pages of recipes and an extra set of
> photos. The former includes fan reviews, including ones from Harper
> Lee and the late actress Helen Hayes. It also includes a preface by
> the late North Carolina publisher Jonathan Williams.
>
> What I want to know is, what, if anything, is different about "White
> Trash Cooking II"?
>
> And for those who might be interested, in the original "White Trash
> Cooking," the late Ernest M. Mickler wrote:
>
> "Never in my whole put-together life could I write down on paper a
> hard, fast definition of White Trash. Because, for us, as for our
> [American] southern White Trash cooking, there are no hard and fast
> rules. We don't like to be hemmed in! But the first thing you've got
> to understand is that there's white trash and there's White Trash.
> Manners and pride separate the two. Common white trash has very little
> in the way of pride, and no manners to speak of, and hardly any
> respect for anybody or anything. But where I come from in North
> Florida you never failed to say 'yes ma'm' and 'no sir,' never sat on
> a made-up bed (or put your hat on it) never opened someone else's
> icebox, never left food on your plate, never left the table without
> permission, and never forgot to say 'thank you' for the teeniest
> favor. That's the way the ones before us were raised and that's the
> way they raised us in the South...."
>
> And, from Jonathan Williams' 2008 obit:
>
> "His curmudgeonly affinity for the low-brow led, in 1986, to the
> publication by Jargon of Ernest Mickler's 'White Trash Cooking,' with
> recipes for delicacies like cooter pie, okra omelets and potato-chip
> sandwiches. New York publishers initially declined to buy the
> manuscript unless the author changed the title to something like 'Poor
> Southern Cooking.' When Mr. Mickler refused, Mr. Williams gave him a
> $1,000 advance and ordered a modest 5,000-copy first printing. It was
> a best seller and was the only seriously profitable Jargon
> publication."
>
>
> Lenona.


I'm sorry I can't help you, Lenona. I've only seen the first book which
I'm glad to say I've got a copy. (It's published by 10 Speed Press and
still in print.) Besides the recipes it has a section of very worthwhile
photographs taken by Mickler. I guess his title wouldn't be my choice-
I'm more inclined to use something like "Southern Rural Poor" which I'm
sure wouldn't sell as many books. I'm not being pc, but, my mother's
family comes from the Cumberland River valley where it flows from
Kentucky into Tennessee and they were poor but would just never call
themselves by that name. I'm really here to praise the book and not
criticize the title. Its got the best and one of the briefest
instructions on how to take care of cast iron cook wear and I quote:
'Netty Irene says, "It's no trouble at all! All you got to do is rench
'em out, wipe 'em out with a dishrag, and put 'em on the fire to dry out
all the water. Then tear off a piece of grocery bag and fold it about
two inches square. Dab it in grease and smear it round 'n round the
bottom and sides 'til they're plenty covered. Let'em cool and hang 'em
on a nail." '

D.M.
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More from the first book:

If you live in the South, you know that the old White Trash tradition
of cooking is still very much alive, especially in the country. This
tradition of cooking is different from "Soul Food". White Trash food
is not as highly seasoned, it's not as greasy and you don't cook it as
long. Of course, there's no denying that Soul Food is a kissin'
cousin. All the ingredients are just about the same. But White Trash
food, as you'll see by and by, has has a great deal more variety.

If someone asked me what sets WhiteTrash cooking aside from other
kinds of cooking, I would have to name three of the ingredients:
saltmeat, cornmeal, and molasses. Every vegetable eaten is seasoned
with saltmeat, bacon or ham. Cornbread, made with pure cornmeal, is a
must with every meal, especially if there's pot liquor. And many foods
are rolled in cornmeal before they are fried. Of course nothing makes
cornbread better than a spoon or two of bacon drippings and molasses.
For the sweetest pies and pones you ever sunk a tooth into, molasses
is the one ingredient you can't find a substitute for. And a little
bit of it, used on the side, can top off the flavors of most Southern
food, even a day-old biscuit.

(end)

Lenona.

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Lenona wrote:
> More from the first book:
>
> If you live in the South, you know that the old White Trash tradition
> of cooking is still very much alive, especially in the country. This
> tradition of cooking is different from "Soul Food". White Trash food
> is not as highly seasoned, it's not as greasy and you don't cook it as
> long. Of course, there's no denying that Soul Food is a kissin'
> cousin. All the ingredients are just about the same. But White Trash
> food, as you'll see by and by, has has a great deal more variety.
>
> If someone asked me what sets WhiteTrash cooking aside from other
> kinds of cooking, I would have to name three of the ingredients:
> saltmeat, cornmeal, and molasses. Every vegetable eaten is seasoned
> with saltmeat, bacon or ham. Cornbread, made with pure cornmeal, is a
> must with every meal, especially if there's pot liquor. And many foods
> are rolled in cornmeal before they are fried. Of course nothing makes
> cornbread better than a spoon or two of bacon drippings and molasses.
> For the sweetest pies and pones you ever sunk a tooth into, molasses
> is the one ingredient you can't find a substitute for. And a little
> bit of it, used on the side, can top off the flavors of most Southern
> food, even a day-old biscuit.
>
> (end)
>
> Lenona.
>



I disagree with almost everything you said. You're not *totally* off,
but mostly just listing stereotypes.

And the quintessential ingredient, even though it doesn't go in
everything, is Crisco.

Bob
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On Mar 20, 10:36*am, Lenona > wrote:
> More from the first book:
>
>
> If someone asked me what sets WhiteTrash cooking aside from other
>
> Lenona.


There's more? What fool of a publisher would take this on....or did
you self-publish it?

N.


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On Tue, 20 Mar 2012 12:55:32 -0700 (PDT), Nancy2
> wrote:

> On Mar 20, 10:36*am, Lenona > wrote:
> > More from the first book:
> >
> >
> > If someone asked me what sets WhiteTrash cooking aside from other
> >
> > Lenona.

>
> There's more? What fool of a publisher would take this on....or did
> you self-publish it?
>

That cookbook has been around long enough to have a Vol. 2
http://www.amazon.com/White-Trash-Co.../dp/0898152070
<http://www.google.com/books?printsec=frontcover&id=SzaeduhU2AEC#v=onepag e&q&f=false>
and there's a road kill cookbook too.

--
Food is an important part of a balanced diet.
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On Mar 20, 3:24*pm, sf > wrote:
> On Tue, 20 Mar 2012 12:55:32 -0700 (PDT), Nancy2
>
> > wrote:
> > On Mar 20, 10:36*am, Lenona > wrote:
> > > More from the first book:

>
> > > If someone asked me what sets WhiteTrash cooking aside from other

>
> > > Lenona.

>
> > There's more? *What fool of a publisher would take this on....or did
> > you self-publish it?

>
> That cookbook has been around long enough to have a Vol. 2http://www.amazon.com/White-Trash-Cooking-Ernest-Mickler/dp/0898152070
> <http://www.google.com/books?printsec=frontcover&id=SzaeduhU2AEC#v=one... >
> and there's a road kill cookbook too.
>
> --
> Food is an important part of a balanced diet.


That's unfortunate.

N.
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On Mar 20, 1:29*pm, zxcvbob > wrote:

>
> I disagree with almost everything you said. *You're not *totally* off,
> but mostly just listing stereotypes.


Sorry I didn't put in quotes......MICKLER was the author of what I
quoted.

I DID say "more from the first book," so I didn't think I needed to
make it clear that I wasn't the author.

Anyway, I can tell some of the recipes would be awful to almost anyone
who didn't grow up with them, but a few are quite good, such as the
banana pudding and the corned beef hash. The salmon pie wasn't bad
either.

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On Mar 21, 1:13*pm, Lenona > wrote:
> On Mar 20, 1:29*pm, zxcvbob > wrote:
>
>
>
> > I disagree with almost everything you said. *You're not *totally* off,
> > but mostly just listing stereotypes.

>
> Sorry I didn't put in quotes......MICKLER was the author of what I
> quoted.
>
> I DID say "more from the first book," so I didn't think I needed to
> make it clear that I wasn't the author.
>
> Anyway, I can tell some of the recipes would be awful to almost anyone
> who didn't grow up with them, but a few are quite good, such as the
> banana pudding and the corned beef hash. The salmon pie wasn't bad
> either.


Heck, if salmon pie is like my recipe which is like a salmon quiche,
it would be delicious. I wasn't necessarily commenting on the recipes
themselves, just the supercilious inaccuracy of this description of
white trash cooking. ("If someone asked me what sets WhiteTrash
cooking aside from other kinds of cooking, I would have to name three
of the ingredients:
saltmeat, cornmeal, and molasses. Every vegetable eaten is seasoned
with saltmeat, bacon or ham. Cornbread, made with pure cornmeal, is a
must with every meal, especially if there's pot liquor. And many
foods
are rolled in cornmeal before they are fried. Of course nothing makes
cornbread better than a spoon or two of bacon drippings and molasses.
For the sweetest pies and pones you ever sunk a tooth into, molasses
is the one ingredient you can't find a substitute for. And a little
bit of it, used on the side, can top off the flavors of most Southern
food, even a day-old biscuit.")

N.
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On Wed, 21 Mar 2012 11:13:18 -0700 (PDT) in rec.food.cooking, Lenona
> wrote,
>On Mar 20, 1:29*pm, zxcvbob > wrote:
>
>>
>> I disagree with almost everything you said. *You're not *totally* off,
>> but mostly just listing stereotypes.

>
>Sorry I didn't put in quotes......MICKLER was the author of what I
>quoted.


It was clear to anyone who was paying attention.




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Default

That cookbook is around from many days. I think you have got it.
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On Mar 18, 1:37*pm, Lenona > wrote:

The sequel was "Sinkin Spells, Hot Flashes, Fits and Cravins." (It has
a lot of recipes for mass gatherings, unlike the first. It also has
long tales by Southerners.)

There are also the books "The Treasury of White Trash Cooking" and
"White Trash Cooking II."

I found out that the main differences between "Sinkin Spells, Hot
Flashes, Fits and Cravins" and "The Treasury of White Trash Cooking"
is that the latter has 138 extra pages of recipes and an extra set of
photos. The former includes fan reviews, including ones from Harper
Lee and the late actress Helen Hayes. It also includes a preface by
the late North Carolina publisher Jonathan Williams.

What I want to know is, what, if anything, is different about "White
Trash Cooking II"?



Just thought I'd ask again. Does anyone know?

Lenona.
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Lenona wrote:
>
> What I want to know is, what, if anything, is different about "White
> Trash Cooking II"?


See Pandora's blog.
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On Mar 18, 6:29*pm, Don Martinich > wrote:

'Netty Irene says, "It's no trouble at all! All you got to do is rench
'em out, wipe 'em out with a dishrag, and put 'em on the fire to dry
out
all the water. Then tear off a piece of grocery bag and fold it about
two inches square. Dab it in grease and smear it round 'n round the
bottom and sides 'til they're plenty covered. Let'em cool and hang 'em
on a nail." '

--------

That is exactly they way people in the rural parts of the Cumberland
River valley speak. My relatives, some of them, still talk that
way. It is exactly the way I was taught to treat cast iron...and
still do today. I don't use a grocery bag these days, I use a paper
towel. ;-)

I was born in East Tennessee, in Oak Ridge. We were not 'white
trash' but we weren't well to do by any means.
We had a big garden and chickens and raised a beef calf. We got our
milk from a old guy across the road who had
a couple of Jersey cows. My Dad was a millwright and my mom worked
in a textile mill. They looked down on
'white trash' which were people they considered beneath them because
they didn't ever seem to work and had
unpainted houses with old refrigerators and tires, etc., in the front
yard.

But the one thing everyone had in common was home cookin'. We did
eat 'good'. Big mess of greens, a ham hock and cornbread. Yum Yum.




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On Apr 30, 10:05*am, Brooklyn1 <Gravesend1> wrote:
> Lenona wrote:
>
> > What I want to know is, what, if anything, is different about "White
> > Trash Cooking II"?

>
> See Pandora's blog.


Er, there seems to be more than one - link, please?


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i'll be right over to share that memory and food, Lee
"ImStillMags" > wrote in message
...
On Mar 18, 6:29 pm, Don Martinich > wrote:

'Netty Irene says, "It's no trouble at all! All you got to do is rench
'em out, wipe 'em out with a dishrag, and put 'em on the fire to dry
out
all the water. Then tear off a piece of grocery bag and fold it about
two inches square. Dab it in grease and smear it round 'n round the
bottom and sides 'til they're plenty covered. Let'em cool and hang 'em
on a nail." '

--------

That is exactly they way people in the rural parts of the Cumberland
River valley speak. My relatives, some of them, still talk that
way. It is exactly the way I was taught to treat cast iron...and
still do today. I don't use a grocery bag these days, I use a paper
towel. ;-)

I was born in East Tennessee, in Oak Ridge. We were not 'white
trash' but we weren't well to do by any means.
We had a big garden and chickens and raised a beef calf. We got our
milk from a old guy across the road who had
a couple of Jersey cows. My Dad was a millwright and my mom worked
in a textile mill. They looked down on
'white trash' which were people they considered beneath them because
they didn't ever seem to work and had
unpainted houses with old refrigerators and tires, etc., in the front
yard.

But the one thing everyone had in common was home cookin'. We did
eat 'good'. Big mess of greens, a ham hock and cornbread. Yum Yum.





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On Apr 30, 7:26*am, Lenona > wrote:
> On Apr 30, 10:05*am, Brooklyn1 <Gravesend1> wrote:
>
> > Lenona wrote:

>
> > > What I want to know is, what, if anything, is different about "White
> > > Trash Cooking II"?

>
> > See Pandora's blog.

>
> Er, there seems to be more than one - link, please?


Sheldon was being an asshole.
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On Apr 30, 9:52*am, Lenona > wrote:
> On Mar 18, > wrote:
>
> The sequel was "Sinkin Spells, Hot Flashes, Fits and Cravins." (It has
> a lot of recipes for mass gatherings, unlike the first. It also has
> long tales by Southerners.)
>
> *There are also the books "The Treasury of White Trash Cooking" and
> "White Trash Cooking II."
>
> *I found out that the main differences between "Sinkin Spells, Hot
> Flashes, Fits and Cravins" and "The Treasury of White Trash Cooking"
> is that the latter has 138 extra pages of recipes and an extra set of
> photos. The former includes fan reviews, including ones from Harper
> Lee and the late actress Helen Hayes. It also includes a preface by
> the late North Carolina publisher Jonathan Williams.
>
> *What I want to know is, what, if anything, is different about "White
> Trash Cooking II"?


Well, it appears that "White Trash Cooking II" is simply a re-issue of
"Sinkin Spells, Hot Flashes, Fits and Cravins."

Good to know.

BTW, if you get any of those three books, check out pages 67-70, IIRC.
There's a funny story about a young Mississippi(?) woman who wants a
certain opera record for Christmas. What's funny is when she tells the
story of the opera to her mother - and the latter's reaction.

Lenona.
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