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Well, for me it’s where I store what we have grown. Peppers are used in a lot of things, but, in the South it’s more likely to be put in a pot of “Brunswick” stew than anything else. It also adds a decorative touch as well. I have two strings hanging at my kitchen window (my mom strung them for us).
I asked because my grandmother used to do that. I did not know why but she’s been dead since 1984 and my daddy just took them off the wall a couple of years ago…. Yes, it was weird to see 20+ year old red peppers hanging on the wall 🙂
Well, she probably used them in soups and stews…and maybe he just couldn’t bring himself to remove the last link. Although, since they are dried, they do last quite a while…not sure if 20 yr. old peppers would have much kick, though.
Optimistic and Becky, you both just made me homesick. My mama always had a string of red peppers hanging on the wall to the right of the kitchen stove. In fact when she went into the nursing home they hung there for several years. I think there is a string hanging in the pantry even now. As Becky said stews and soups were blessed with these tasty pods. Mama would cut a pod in half and put it in a pot of cabbage, or pinto beans along with other seasoning and meat. She wouldn’t let it stay in the pot all the way through the cooking as she would taste and when enough pepper taste was there she took it out. I don’t have the pods but I have it ground and always put a little in soup, stew, cabbage, collards and pinto and naby or northern beans. Not enough to burn you but to give it a little umph ! Today many kitchens might have a string of the real ones or used to get the plastic ones and hang for decoration. I just cooked a pot of pintos with a smoked picnic shoulder bone. After serving sliced we leave plenty of meat on the bone and then cook it with the beans until the beans are done and the bone is clean. Of course you pick out any grissel and scrap along with the bone but those ham and beans hit the spot !!!!!!!! Ed
Ed Yancey wrote: Optimistic and Becky, you both just made me homesick. My mama always had a string of red peppers hanging on the wall to the right of the kitchen stove. In fact when she went into the nursing home they hung there for several years. I think there is a string hanging in the pantry even now. As Becky said stews and soups were blessed with these tasty pods. Mama would cut a pod in half and put it in a pot of cabbage, or pinto beans along with other seasoning and meat. She wouldn’t let it stay in the pot all the way through the cooking as she would taste and when enough pepper taste was there she took it out. I don’t have the pods but I have it ground and always put a little in soup, stew, cabbage, collards and pinto and naby or northern beans. Not enough to burn you but to give it a little umph ! Today many kitchens might have a string of the real ones or used to get the plastic ones and hang for decoration. I just cooked a pot of pintos with a smoked picnic shoulder bone. After serving sliced we leave plenty of meat on the bone and then cook it with the beans until the beans are done and the bone is clean. Of course you pick out any grissel and scrap along with the bone but those ham and beans hit the spot !!!!!!!! Ed
Oh My Goodness!!!!!!
I am getting hungry now.
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