O/T Fried Mush Anyone?

fregienewbee · Feb 5, 2009

For the last three or four months I have been going nuts for fried mush. My mom sliced it thin and fried it. I bought an old Griswold cast iron griddle at a flea market several years ago for $5.00. It had a chip, making it worthless to collectors. I wouldn't take $50.00 for it now. Works like a charm 'cause it has all that experience.

Larry in Michigan

Mark W. · Feb 5, 2009

Sure do love that stuff with some egg n sausage.

Anonymous-0 · Feb 5, 2009

Good stuff, with a little maple syrup.

plow hand · Feb 5, 2009

How about $51.00...just kidden....I dont know if you hunt mushrooms or not the best mushrooms are the ones you find outdoors hen and chick....

cj in wisconsin · Feb 5, 2009

What exactly is "fried mush" apparently I am not in the know.

Jeff-oh · Feb 5, 2009

FRIED CORN MEAL MUSH

1 c. cold water
1 c. corn meal
3 c. boiling water
1 tsp. salt

Mix cold water and corn meal. Stir into boiling water and salt. Cook, stirring, until it boils; cover and cook over boiling water in double boiler 30 minutes or cook on slow fire, uncovered. Pack into greased metal can or mold. Cover with plastic and chill overnight or until firm.

Slice 1/2 inch thick and brown in skillet. Serve with syrup.

You can buy corn mush in tubes like breakfast sausage where the first 90% of this recipie is already done for you...

MarkB_MI · Feb 5, 2009

Another Griswold fan!

For the past several years, I've been buying Griswold frying pans off eBay and giving them to friends. I buy the postwar #9 pans, because they are very common and not of much interest to collectors.

My first Griswold I inherited from my mom; interestingly she never used it because she couldn't figure out how to season it. I've had that pan since I was in college (30+ years ago), and it just gets better with age. My wife loves to cook with it.

The Griswold company went out of business in 1957. I guess it goes to show that if you make a product that lasts forever, sooner or later you won't be able to sell it.

Anonymous-0 · Feb 5, 2009

fergie,

Thanks for the reminder. I grew up in Northeastern Ohio. Fried mush was a staple in our house. I left home when I was 17. Somehow, over the years and the many places I've lived, mush got dropped from the menu.

I guess it's been 40 or 50 years since I had any, but I still think of it fondly.

Tom in TN

the tractor vet · Feb 5, 2009

Oh man, i have not have had any of that in oh my 35 years along with Toasted home made bread with lard and salt . OH MY not allowed to have that since the WAR DEPT came into the picture . That is what happens when a SAXON marries a AH AH Mediterraenan AHHHHH IRISH.IF it does not have tomato in it it is not good for ya.

fregienewbee · Feb 5, 2009

Jeff;

My mom cut it about an 1/8" thick so it fries up real crispy. I sprinkle it with salt and pepper--no suryp.

When she cooked it, she told me to boil it until it hardly bubbles any more--like the mud pots at Yellowstone. Sets up real good.

I have several Griswolds--looking for a #14 when I win the lottery.LOL! My Aunt Rose, who lived to be just short of 104,told me,"If you take care of your skillet, it will last longer than you will."

Larry in Michigan

Don c · Feb 5, 2009

Local resturant has it once in a while, they cut it to thick, like mine about a 1/4 inch thick, they also have about the best Bread pudding ever made, also has rice pudding with raisins in it....

Mark · Feb 5, 2009

It"s the Yankee equivalent to grits from the deep south.

That"s the beauty of being a Kentuckian.....thank the Almighty we are on the right side of the Mason-Dixon! We were raised on biscuits and sausage gravy, fried potatoes (never seen or heard of a damned Hash Brown..until I went to a restaurant), good thick bacon and fresh eggs.

Further South, they eat grits and up narth they stir it a different way and call it mush....which is what I thought dog sled drovers said.

Corn meal is for making Corn Bread!

I had a purty little thing down in NC working in a Waffle House ask me if I wanted any grits. I told her, darlin...in the part of the South I come from, that"s hawg feed. I think I pi$$ed her off!

I"ve traveled over a lot of this country, sampled the food and a few of the women along the way...and I have yet to find anything better than what is right here in Kentucky....but Texas comes damned close! I"ll always miss the girl from Texas.......Yee-Ha!

Coloken · Feb 5, 2009

Ah, come on you fellows. You are not supposed to eat that way. This is the 21st century. You are supposed to buy breakfast food at something like 3 dollars for 12 oz, or better yet frozen waffles ready to pop into the toaster. Then wonder why it costs so much to live.
FWIW, I born in Colorado, but I love grits, usually with brown sugar.

gitrib · Feb 5, 2009

Since I was born and raised on a dairy farm Mom's favorite was mush and milk with some syrup over it..Kept you going on a cold day.
gitrib

Dave from MN · Feb 5, 2009

Never had it, but now I'm curious to try it.

olgentdc · Feb 5, 2009

Yep ,, Loved that fried Mush years ago , mom made it 3/8 thick ,and we poured on lots of honey ....My Mediteranian Wonder girl has little need for Tomatoes, So I am Confused? .. Who is the Irish and Who is from Italy ?.. signed MATER LUVER

Mike (WA) · Feb 5, 2009

Mom would cook up a batch of corn meal mush, we'd eat it as mush the first morning, then she'd fry it up for breakfast the next. Us kids figured out that the less we ate as mush, the more would be leftover to fry. She caught on, and started making a double batch so there'd be plenty. We never had any money growing up on the farm, but were never short on groceries. Big garden, butcher a cull cow when we needed meat, small chicken flock, raised a couple of pigs on mastitis milk. Been fighting a weight problem all my life!

the tractor vet · Feb 5, 2009

That is one of my shell we say PET names for the Family And i do mean the FAMILY . From the east side . Her one great uncle use to tell me that i was ah niceah boy for a SAXON . ANd Great Uncle PAULLIE WOULD alway ask me HEYAH YOU GOTS SOMEBODY YOUAH NO LIKE WE GOT SPECIAL IN THE CITY THIS WEEK BROKEN ARM BROKEN LEG 250 DOLLARAH I FIX YOU WRIGHT UP .

Walt Davies · Feb 5, 2009

Now you have done it I haven't had fried mush in over 50 years Yes we had cook stoves even back then.
Walt

Anonymous-0 · Feb 5, 2009

Way this economy is going we will all find out what mush an milk is!!!!!!!!!!!! Might need it to survive when we dont have any money for GOOD cereal. Disregard i just have too much time on hand this morning.

James Howell · Feb 5, 2009

Here in Texas they are round and about 2-3 inches long - Hushpuppies!
Hushpuppies

Anonymous-0 · Feb 5, 2009

Are breakfast staple was bro Club , or Blood sausage . Cut in up , cook it in cream . Sticks with you all day !! Wow ,,I need a fix !!!

Bob Kerr · Feb 5, 2009

Dad gave me some a couple years ago that was the best I ever had. It was mush that had real good GERMAN head cheese mixed in it. No before you go yuck with the head chease part, it is not that crud they sell in the store but the good german kind that is smoked and just has all the meat picked off the hogs head. Can't recall but I think he called it "Ponhaus" and was made from what they call Scrapple. I may have those mixed up though. It was something his grandma who was from a long line of sausage makers made a lot of. If anyone is from Pennsylvania, Her family name was Groff and her decendents have a german meat company somewhere in PA. and I hear they still make it. MAN is that stuff GOOD!!! Slice thin and fried with maple syrup.ok, now I am just drooling thinking about it.

J.C.in AZ. · Feb 5, 2009

My wife of 47 years. Her father was an Italian Immagrant in 1915,her mother was an full Irish from the Irish Farmers of LaSalle County ILL who originally came over to dig the ILL & Michigan Canal.After the Canal was dug they stayed on and Home Steaded the N.C. ILL Prairie. Wife makes Palenta once in a while with Chicken. Palenta is Corn Meal Mush, Stewed White Chicken and a very Spicey Gravy. I use lots of Black Pepper or Tabbasco on it,She fries some of the left over Mush some times,Good.JC

Dick L · Feb 5, 2009

Had fried mush a lot growing up. My late wife made it some when my kids were at home. Dixie is from Oklahoma and claimed she had never heard of it so I ordered her some at Bob Evens a coupla times. They have it as long as they are open if you don't want to make up a batch.

GordoSD · Feb 5, 2009

I have an extra 716B Griswold Skillet. 12 inches lip to lip. Very nice flat bottom, no fire ring.Slick as glass on the inside. I've used it 40 years but inherited my sisters which is a little older so don't need this one.
Email is open. Best offer in 48 hours gets it.

Gordo

Mike (WA) · Feb 5, 2009

I've never had a hushpuppy, but I'm thinking it is a different critter- is it sort of deep fried corn bread? Fried mush is just that- cornmeal mush that's cooled and solidified, then cut into flat pieces and fried in a skillet (rather than deep fried).

I'm a little ignorant of southern foods (although I eat a ton of pickled okra- best pickles on earth). Was at a Shoneys in Tennessee (my only trip to the south), and waitress was emptying a pail of what looked like white cornmeal mush into the steam table. I asked, "What's that?"- She answered, "Why, them's grits, honey, where ya'll from?" My bad- I thought grits were the white corn kernals that had been soaked in lye or some such, but I was told that's hominy.

Clefus · Feb 5, 2009

Bob Kerr
The best scrapple Ive found here is Meadows brand.....
I made a batch of scrapple and headcheese this fall after getting a few hogs butchered.....save the heads,hearts,livers...
Scrapple has head meat, liver,heart tongue, spices, and cornmeal in it....I like it fresh or fried with syrup...
Headcheese I make with pieces of headmeat spices, and add some gelatin at the end.....let set up and slice mmmmmmmmm

Rusty wheel · Feb 5, 2009

Just bought a loaf of Yoders corn meal mush this morning. Will have it in the morning fried with a couple eggs. Breakfast of champions. rw

Anonymous-0 · Feb 5, 2009

Buy you a box of corn meal, yellow and not the kind with extra ingredients like sugar, flour and such, just straight yellow cornmeal, then follow the directions for mush on the back. Basically it is like making oatmeal, cream of wheat, any hot cereal except with cornmeal. Try some hot with milk and sugar and butter or with syrup. Daddy liked it with butter, salt and pepper. Now take the left over and pour it into a bread pan or even a soup or vegetable can. (cleaned of course) and put it into the fridge overnight. When it has chilled it will be a brick of mush, just slip it out of the pan, slice it and fry it on med to med-high in bacon grease or butter, lard, oil until browned and crispy on the outside. Usually served with butter and syrup but if you add stuff to it before you chill it, like meats, cheese, herbs and/or vegetables, you can slice it and fry it up and serve it with your regular meal. Good stuff! Grits are ground hominy, good as a hot cereal, side dish and served with anything from just butter or with gravy, cheese, most anything! Hushpuppy's are traditional with fried fish or chicken. Usually after Daddy would fry up his catfish or trout, using cornmeal, he would add a couple eggs, some chopped onion and milk or buttermilk and a little baking powder/soda to the leftover coating and fry up spoonfuls in his oil. (usually bacon grease!) He always said that they were called hushpuppy's because they would toss them to the hound dogs to "hesh em up!" Yep, He was from Southern Texas and I was raised eating his good cooking! Even have an entire set of cast iron to cook it all with!

1936 · Feb 5, 2009

Not real lately. Last had grandma's in the late 50's. Do know what you are talking about.

buickddeere · Feb 5, 2009

While I wouldn't mind trying the stuff once just to find out what it's like.
I generally stick with food that requires a full set of teeth to eat.

Paul from MI · Feb 5, 2009

I grind my own corn meal on a burr mill that was in my family for a long time. When you make mush out of that corn meal it tastes like CORN, not cardboard. Makes the best fried mush in the country, got to have a good heavy skillet, really hot oil, and a steady hand. Great stuff and you don't get hungry again untill dinnertime!!
Paul

Eric SEI · Feb 5, 2009

I bought some frozen waffles, I didn't know you could make waffles that thin. I'll just make waffles and put the excess in the freezer instead. Much better.

Pancakes with real maple syrup, sausage or ham, and hash browns makes a real breakfast. Fried corn meal mush isn't bad, but I prefer pancakes. And then Cincinnati loves goetta. I've had goetta and wasn't impressed. But then, I don't eat Cincinnati chili either.

Anonymous-0 · Feb 6, 2009

Hush Puppies and fried mush are totally unrelated. Two different things. Tom

O/T Fried Mush Anyone?

Member

Member

Well-known Member

Well-known Member

Member

Well-known Member

Well-known Member

Well-known Member

Well-known Member

Member

Member

Well-known Member

Well-known Member

Member

Well-known Member

Well-known Member

Well-known Member

Well-known Member

Well-known Member

Well-known Member

Well-known Member

Well-known Member

Member

Member

Well-known Member

Well-known Member

Well-known Member

Member

Well-known Member

Well-known Member

Well-known Member

Member

Well-known Member

Member

Well-known Member

Similar threads