Texas Caviar (1943)

Thu Aug 3 21:07:52 UTC 2006

Wilson -- should you ever come to Huntsville Alabama, we will "hook you
up".

Bill Mullins

> -----Original Message-----
> From: American Dialect Society
> [mailto:ADS-L at LISTSERV.UGA.EDU] On Behalf Of Wilson Gray
> Sent: Thursday, August 03, 2006 4:03 PM
> To: ADS-L at LISTSERV.UGA.EDU
> Subject: Re: Texas Caviar (1943)
>
> ---------------------- Information from the mail header
> -----------------------
> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       Wilson Gray <hwgray at GMAIL.COM>
> Subject:      Re: Texas Caviar (1943)
> --------------------------------------------------------------
> -----------------
>
> I've never heard of pickled black-eyed peas, but the rest is
> so familiar as to bring a tear of nostalgia. I have my own
> recipe for ham hocks with BEP.
> Unfortunately, my PA-born wife doesn't care for this food,
> even when I do all the cooking myself. Sigh!
>
> -Wilson
>
> On 8/2/06, Bapopik at aol.com <Bapopik at aol.com> wrote:
> >
> > ---------------------- Information from the mail header
> > -----------------------
> > Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> > Poster:       Bapopik at AOL.COM
> > Subject:      Texas Caviar (1943)
> >
> >
> ----------------------------------------------------------------------
> > ---------
> >
> > I just added "Texas Caviar." Any forthcoming DARE or OED entry?
> > ...
> > Any luck with America's Historical Newspapers or the
> historical Dallas
> > =20 Morning News?
> > ...
> > ...
> > ...
> >
> >
> _http://www.barrypopik.com/index.php/new_york_city/entry/texas_caviar_
> > black_=
> > ey
> > ed_peas/_=20
> > (
> >
> http://www.barrypopik.com/index.php/new_york_city/entry/texas_caviar_b
> > lack_=
> > eyed_peas/)=20
> > ...
> > =20
> > "Texas caviar=E2=80=9D is the name for pickled black-eyed
> peas. Helen
> > Corbit= t helped =20 to popularize the dish ,but she didn=E2=80=99t
> > invent the name.=20
> >
> >
> >
> >
> _http://www.kstrom.net/cgi-bin/afp4/amazon_products_feed.cgi?Operation
> > =3DIte=
> > mLoo
> > kup&ItemId=3D1574410768&templates=3Disk_=20
> > (
> >
> http://www.barrypopik.com/index.php?URL=3Dhttp://www.kstrom.net/cgi-bi
> > n/afp= 4/amazon_products_feed.cgi?Operation=3DItemLook
> > up&ItemId=3D1574410768&templates=3Disk)  =20 The Best from Helen
> > Corbitt=E2=80=99s Kitchens (Evelyn Oppenheimer Series, =20=
> No. 1)=20
> > by: Helen Corbitt=20
> >
> > Rating:  *****- the grande dame of  texas cuisine=20 This cookbook
> > reintroduces Helen Corbitt, though if you have  lived in Texas= =20
> > for years you are no doubt familiar with her. She became famous  as
> > the head= =20 of the restaurants of Neiman-Marcus
> department stores,
> > and many  Texans know= =20 her through her texas
> > =E2=80=9Ccaviar=E2=80=9D, hot fudge pecan balls, retro= molded
> > salads,=20 fabulous =E2=80=9Cpotluck=E2=80=9D recipes, poppy seed
> > dressing, and other T= exas  favorites. If=20 you cannot find the
> > original editions, this is certainly one to  own.
> > You=20
> > will find yourself using it over and over again. =20
> >
> >
> > _http://www.thefoodwhore.com/recipes/2005/02/texas_caviar.htm_=20
> > (
> >
> http://www.barrypopik.com/index.php?URL=3Dhttp://www.thefoodwhore.com/
> > recip=
> > es/2005/02/texas_ca
> > viar.htm)  =20
> > I always wondered where the =E2=80=9CBlack Eyed Peas and
> > Triscuits=E2=80=9D=20= reference came =20 from. Might have
> to try this
> > one sometime!=20 Posted by: HomefrontSix at  February 10,
> 2005 05:54
> > PM =20 Helen Corbitt, who was head caterer at Neiman-Marcus back in
> > the day (40-50=20= =20 years ago) and published several
> cookbooks, has
> > a similar recipe. Hers calls= =20 for  much more oil though, and no
> > tomato or cumin. Yours sounds mighty good.= =20 Posted by:
> Dr Alice at
> > February 12, 2005 07:59 PM=20
> >
> >
> > 1 January  1943, Mexia (TX) Weekly Herald, pg. 1:=20
> Soldiers to Eat
> > =20 Peas for Luck=20
> >
> > =E2=80=9CTexas Caviar=E2=80=9D=20
> > Goes on Menu =20
> >
> > DALLS, Tex, Dec. 31.=E2=80=94(UP)=E2=80=94It=E2=80=99s an
> old southern
> > custo= m, and the army will =20 feed soldiers at Love Field
> black-eyed
> > peas=E2=80=94for good luck=E2=80=94on= New Year=E2=80=99s Day. =20
> >
> > The boys from the south say that this dish=E2=80=94=E2=80=9CTexas
> > caviar=E2= =80=9D=E2=80=94is a tradition =20 which dates
> back to the
> > days when masters visited their colored slaves on Ne= w =20
> > Year=E2=80=99s Day and saw the peas the colored mammies had
> cooking in
> > the p= ot. =20
> >
> > And there were many ideas as to how they should be served.
> Some wanted
> > =20 theirs with onions, some with rice=E2=80=94and some
> with sow belly
> > with the=20= buttons on. =20 Lieut. Arnold Heller, mess
> officer ,was
> > trying out different recipes today t= o =20 see what type of
> > black-eyed peas the boys would curl a lip around tomorrow.=20= =20
> >
> > But when the boys from the north were shown the little bean-shaped
> > peas  wit= h=20 winking black eyes they said, =E2=80=9CWhy,
> > that=E2=80=99s what we feed our=20= cows.=E2=80=9D =20
> >
> >
> > 13 April 1958, Los Angeles Times, How America Eats:
> > =E2=80=9CWhat=E2=80=99s=20=
> > Cooking in=20
> > Texas?=E2=80=9D by Clementine Paddleford, pg. K30:=20 You
> > haven=E2=80=99t had Texas  Caviar, or flowerpot ice cream?
> Or Cheddar
> > ch= eese=20 soup? You haven=E2=80=99t seen Helen  Corbitt=E2=80=99s
> > cookbook?=20
> > (...) (Pg. 32=E2=80=94ed.)=20
> > It=E2=80=99s the pickled black-eyed peas  made in the restaurant
> > kitchen tha= t Dalls=20 folks call =E2=80=9CTexas
> Caviar,=E2=80=9D a
> > Helen  invention.=20
> >
> > =E2=80=9CThe black-eyed pea, a traditional good luck food in the
> > South to b= e eaten=20 on New Year=E2=80=99s Day, was all news to
> > me,=E2=80=9D Helen said.
> > =E2=80=
> > =9CNever had  heard of such=20
> > shenanigans, and I didn=E2=80=99t like those peas cooked in the
> > =E2=80=98Hop=
> > pin=E2=80=99  John=E2=80=99=20
> > manner, so I turned them out pickled.=E2=80=9D Ever since, she has
> > served th= is  =E2=80=9CTexas=20 Caviar=E2=80=9D at her cocktail
> > parties. Other women do too, the men goobble= them  up. =20
> > (...) (Pg. 33=E2=80=94ed.)=20
> > Pickled Black-Eyed Peas=20
> > 2 cans  dried black-eyed peas=20
> > 1 cup salad oil=20
> > 1/4 cup salad oil=20
> > 1/4 cup wine  vinegar=20
> > 1 clove garlic=20
> > 1/4 cup thinly sliced onion=20
> > 1/2 teaspoon salt =20
> > Freshly ground black pepper=20
> >
> > Drain liquid from peas. Place peas in  bowl; add remaining
> ingredients
> > and=20 mix thoroughly. Store in a jar in  refrigerator and remove
> > garlic bud after=20= one=20 day. Store at least two days
> more.  Yield:
> > 1 quart peas.=20
> >
> >
> > 13 June 1985, Los Angeles Times,  =E2=80=9CCulinary SOS=E2=80=9D by
> > Rose Dos= ti, pg. H37:=20 Texas Caviar: An Appetizing  Salad=20
> >
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> >
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>
>
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> have found out the exact measure of injustice and wrong which
> will be imposed upon them.
>
> Frederick Douglass
>
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