11 CHEAP Dishes Black Mothers Made That 1960s Kids Begged For (Kids Couldn't Get Enough)

There are eleven cheap dishes that Black mothers cooked in the 1960s that the children begged for, made in kitchens that held far more love than money. For a long time the world called this poor people's food, something a family ought to leave behind the moment it could. That is exactly backwards. This was some of the finest cooking this country ever produced, born of necessity and carried on as pride, cheap cuts and long patience turned into food that tasted like home itself. Half of these dishes now sit on restaurant menus under the name soul food, dressed up and sold back to us for real money, the very same greens and beans and smothered scraps a family once ate because it was all they had. And number one, the one the children lined up for with plates already in hand, was built from the one piece of the animal nobody else in town would even carry home. In this video, a cook of fifty years walks you through 11 of those dishes, with respect for the hands that invented them, and the real method behind each. You will discover: ✓ The notch that keeps fried bologna from curling into a dome ✓ The two-ingredient bread of cornmeal and boiling water that feeds a whole table ✓ How a can of salmon, an egg, and a spoon of meal became a patty children begged for ✓ How the grease left in the breakfast pan became a gravy that carried a family all day ✓ Why candied yams never needed marshmallows, just butter, spice, and patience ✓ Why the fatback, added early, is the whole secret to a pot of pinto beans ✓ Why you never pour off the pot liquor from a pot of collard greens ✓ Why beans and rice together feed you more complete than either one alone ✓ How stale cornbread and the giblets nobody kept became a dressing for a crowd ✓ How the cheapest thin chops the butcher had became smothered gold over rice ✓ Why the part of the animal nobody wanted became the dish the children ran to The most important thing runs under all eleven. Flavour never had a thing to do with money. It had everything to do with patience, respect for the ingredient, and the care that turns struggle into comfort. Save your breakfast grease and build a gravy in the pan. Simmer your beans slow with a scrap of smoked pork and salt them late. Never pour off the greens liquor, crumble cornbread into it instead, because that dark broth is where near all the flavour and much of the goodness ended up. Brown your chops hard before you smother them. And ask your butcher for the cheap cuts and the bones, because he will very often near give them away. Here is the part worth keeping. Those mothers were not making do. They were cooking, better than most restaurants I have ever set foot in. Being the person who can take the scrap nobody wanted and set down a supper that pulls the whole family to the table is not being poor. That is being rich in the only way that has ever mattered. And if nobody ever handed these skills down to you, that is not on you. A great deal was done to talk families out of this cooking. You can pick it right back up any night you choose. Tell us in the comments which of these eleven you are going to make this week, and the dish the cook in your own family made from almost nothing that you have never seen written down, and whose kitchen it was. #SoulFood #BlackHistory #SouthernCooking #OldRecipes #PotLiquor #Neckbones #CollardGreens #FrugalCooking #HomeCooking #CookingFromScratch