Growing up in the 60's

[rocketraider]

Originally Posted by Jamesbo

Neither poke shoulders n also chicken. I'z gonna make me up a pot of Brunswick Stew wit some of de chicken n Poke, Den I am gonna slap a chunk of some poke on a piece of lite bread, cover it up with a ladle of Brunswick Stew and Chow Down.

Sounds good though I'm sure a lot of folks on here have no idea what we're talking about!

And since it's the Fo'th a July, I'll be nice and not try to ignite a Brunswick Stew war! though everybody knows it came from Vajenya!

Hmm. I bet most on here don't even know what Brunswick Stew is. What it is, is delicious, whether it comes from Jawja or Vajenya. It's also one of the finest fund-raisers any church, fire department, politician etc could ever want. Especially if you got fried pies to sell along with it.

My granddaddy was a renowned stewmaster and his recipe has traveled far and wide. If he was cookin' stew to sell, he put very little seasoning in it- said you could always add it, but you couldn't take it out, and people could season it to their own taste.

Now, if he was making it for family... he'd throw the red and black pepper to it!


I've had Esso tiger tails and Gulf No-Nox horseshoes on my cars before. But I cannot for my life figure out what a "nazarene flyer" is.

[citcapp]

Rocketraider, ok where is the recipe for the stew. Us Northwesterners don't know what your talking about. Not fair

[Chumley]

I had one of those FM stereo cartridges that plugged into the 8-track. It worked good, too. ( I cut out the back of the ash tray area to fit in my 8-track player. Was the perfect hidden stereo system.) I also could stash a case of beer under ther hood of my '70 SX. ( 2 six-packs on each side inside the fender area). That was the mid '70's. Boy, the good old days.

Chumley

[Jamesbo]

"I've had Esso tiger tails and Gulf No-Nox horseshoes on my cars before. But I cannot for my life figure out what a "nazarene flyer" is. "

Sandals - [as in PF fliers] more specifically Water Bufallo hide sandals with a small ring to put your big toe thru.

Brunswick stew like vegetable soup has a different recipe for each reigon and most likely each family.

It begins with smoked or [barbequed] meats. I would guess in Texas, they use mostly beef.Some use only pork, I use pork and chicken. Old timers say it has to have squirrel.

Mine is a thick stew with shreaded chicken and pork that has been cooked.Then cooked some more in some chicken stock,with tomatoes, onions, shoe peg corn, ketchup, worcestershire sauce.Salt pepper and/or step it up with tabasco, etc.

There's an ole Gawja saying "I usually don't eat anyone elses stew, cause I don't know what's in it, and don't eat mine cause I do"

[Lady72nRob71]

I remember the glasses - I have complete sets from several stations. "Free with $8 fillup - heck our old Pinto (13 gal) would hardly hold that much back then! Most of them are Dallas Cowboys. I think they are the only sets of glasses I have that ARE a matched set... Real breakable glass, too!I still have a few tiger tails, though the elastic is shot.

[redoldsman]

This has really been a fun thread. I graduated from high school in 1964. I worked at a PHillips 66 station in the summer between my junior and senior years. I made $35/week and saved my money to get my 40 Ford with a Chevy 265 running. I did that the day before school started. For some period back in those days, Esso sold what I think they called Esso Golden Extra. I think it was like 103 octane. I never had a car that needed it. Two other things I have not seen mentioned are Burma Shave signs and S&H and Goldbond trading stamps.

[Jamesbo]

Rocketraider
The last thing I wanna do is start a "Stews Wars" “May the pork be with you.”

But I found the below info…………………………I personally couldn’t care less who did it first or where, but I love the stuff. In mine please hold the peas, butter/lima beans and save the okra fer de Gumbo.


"Brunswick stew was named for Brunswick County, Virginia, where in 1828 Dr. Creed Haskins of the Virginia state legislature asked for a special squirrel stew from "Uncle Jimmy" Matthews to feed people attending a political rally. Brunswick, Georgia residents claim their stew is the original. It's just as likely the stew - at least a very similar version - was created much earlier. With the original ingredients of game (usually squirrel) and corn, and long simmering over an open fire, it's typical of early native dishes."

"Brunswick stew is now most commonly made with chicken, or a combination of several meats, which might include rabbit, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra."


But hey, make it anyway ya like it. It's like Chili, vegetable soup, etc There is no "one" way to make it. IMHO


Burma Shave signs

On curves ahead
Remember, sonny
That rabbit's foot
Didn't save
The bunny
Burma-Shave

[Jamesbo]

S&H Green Stamps, I had forgotten about them. I remember working in a grocery store for $1.25/hour. One night a week we mopped floors, hose down buggies and stocked shelves.

One kid [NOT ME] decided it would be a good idea to steal some stamps. [alot of them]If I remember correctly, they were not locked up but just sat on top of the registers in their own boxes that had “pull down taps” for each "denomination” of stamp.

Unfortunately, Jack the assistant mgr. [I have no idea how I can remember his first name after 40+ years] caught the poor dumb kid and canned him on the spot.

I found this on the net.

Hummmmmmmmmmmm interesting.

“They were printing three times as many stamps as the US Postal Service and its catalog was possibly the largest single publication in the country. It was estimated that 80 percent of US households collected stamps of one sort or another, creating an annual market for S&H alone of about $825 million…………………………………………….If you still have boxes of Green Stamps tucked away in your attic, here's good news. You can still trade them in for either cash or merchandise. Cash value of 1,200 stamps is $1.20 and you can still get a catalog by calling them at 1-800-435-5674.

I wonder if I can get a new toaster?

[csstrux]

Originally Posted by Jamesbo

As a want a be writer, I have thoroughly enjoyed this stroll down memory lane. But, I am somewhat hesitate to continue.

Oh what the heck, I’ll give it one more shot before I get banned from my favorite Forum.

Below is a list of totally obsolete nouns from the 60’s. See how many you can remember/know.

Church key

Clam diggers

Record needle

Can Key

Walk in

Sock hop

Colorado Kool-Aid

8 track

Saddle shoes

Curb tray

Service station

Passion Pit

A fall

Wrap around

Soda Fountain

Metal policeman

Smudge pot

Nazarene Flyers

Tri cycle

Juns and Dras
[pronounced Jens and Dress]

Seriously, If ya’ll have had enough just say “calf rope.” [uncle] and I shall retire.

A little before my time...may be with some definitions we could start a new/old trend.

[csstrux]

Originally Posted by Texascarnut

Are you speaking of the Drive-in burger joint or the Drive-in motion picture joint. Believe it or not there are still quite a few of the old Drive-in theaters still functioning, and every now and then a new one opens. There is hope.......

Sad that now several generations may never have enjoyed a double feature with all the windows fogged up............

up here in the rust belt there aren't any drive in theaters, but there are drive in burger joints. they even have cruise nights in the summer when all the old iron comes out. how cool is that?!

[citcapp]

I kind of like the thought that us "old Guys" have a language that only we understand because we lived in the 60's . Turn about is fair play because I can't understand a third of what is now said in a teenage conversation or text message

[csstrux]

Originally Posted by citcapp

I kind of like the thought that us "old Guys" have a language that only we understand because we lived in the 60's . Turn about is fair play because I can't understand a third of what is now said in a teenage conversation or text message

From the little bit I do understand... i'll stay ignorant. My parents would have had my hide if ... any way.

[GoodOldsGuy]

Originally Posted by Jamesbo

Rocketraider
The last thing I wanna do is start a "Stews Wars" “May the pork be with you.”

But I found the below info…………………………I personally couldn’t care less who did it first or where, but I love the stuff. In mine please hold the peas, butter/lima beans and save the okra fer de Gumbo.


"Brunswick stew was named for Brunswick County, Virginia, where in 1828 Dr. Creed Haskins of the Virginia state legislature asked for a special squirrel stew from "Uncle Jimmy" Matthews to feed people attending a political rally. Brunswick, Georgia residents claim their stew is the original. It's just as likely the stew - at least a very similar version - was created much earlier. With the original ingredients of game (usually squirrel) and corn, and long simmering over an open fire, it's typical of early native dishes."

"Brunswick stew is now most commonly made with chicken, or a combination of several meats, which might include rabbit, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra."


But hey, make it anyway ya like it. It's like Chili, vegetable soup, etc There is no "one" way to make it. IMHO


Burma Shave signs

On curves ahead
Remember, sonny
That rabbit's foot
Didn't save
The bunny
Burma-Shave

The original was made right here in Brunswick County,Va. I am two miles from the state roadside sign stating that fact. Just spending the holiday up at our place on beautiful Lake Gaston,NC/VA.

I can surely remember transitioning from my old 55 ford hot rod (which I thought was fast) to my new car purchase (68 Olds 442) which I still have. Took my new ride out for the first time, came to a stop sign and hit the breaks hard ( used to manual brakes) ...just about went through the windshield On the other side, would literally SMOKE the tires from a dead stop. GREAT!

How about a set of flamethrowers on your car of the fifties or getting pulled over constantly by the cops for loud exhaust and "blue-dots".
We had a hoot in the fifties and sixties!

Thanks for the memories.

Regards,

Fred

[Jamesbo]

Speaking of Burma shave and advertising, How many times have you heard?

John Cameron Swayze say,"It takes a licking and keeps on ticking."

[Jamesbo]

Originally Posted by csstrux

From the little bit I do understand... i'll stay ignorant. My parents would have had my hide if ... any way.

I was wondering when some old phart was going to bring up how his parents disiciplined them.

My "old man" [when he was much youger than this "old man".] made it very clear to me,

"If I have to say it twice, you're gonna wish I didn't!

And like most kids, I had to test it, regretably.

But I respected him greatly. No, I did not agree with him frequently, but I respected him. And I have to say, he was right most of the time. [It only took me another 30 years to figure that part out.] And yes, sometimes it spoiled my sophomoric fun.

Ya'll are do'in good at rembering for such ole guys.I believe most of them got answered. Got any more rememberances?

Juns and Dras
[pronounced Jens and Dress] –Dressed with Weejun penny loafers and Madras shirt. Yes, the cloth came from India. But the shirts were made in the U.S.

[rocketraider]

Originally Posted by citcapp

Rocketraider, ok where is the recipe for the stew. Us Northwesterners don't know what your talking about. Not fair

I had to go dig it out of some of Mama's stuff, and I cannot find a version of the recipe that will make less than 25 gallons of it- like I said, churches, fire departments, civic groups etc make it in quantity as a fundraiser, and starting about end of September every year, first cool snap, there will be several stews cooking every Saturday. It freezes real well though, so you can have it about any time you feel like it. Properly made, you can eat it with a fork. Runny stew is a sign of poor preparation or not cooking it long enough. You'll have to divide the recipe for smaller quantities yourself!

Lot of these groups own large stew pots and gas cooking rigs, but I think the best is still made in a black cast iron wash pot and cooked over wood. I'll defer to gas in the interest of even and constant heat, though you can control temperature by moving wood around under the stew pot. Forgot to mention it's usually cooked outside unless a group has its own "stew shed".

Aight- here's Cap'n Alfred Buckner's Brunswick Stew recipe, passed down to me thru my Mama, Mae Buckner Williamson, and still used by the two little Methodist churches my family was affiliated with. Even though most is pre-ordered, these church stews always sell out. Most local papers will run an announcement free of charge.

For 25 gallons of Brunswick Stew:

5 whole chickens (20-25 lbs) precooked, debone and remove skin, save broth.
20 lb good stew beef, cut in small cubes and precooked
25 lb potatoes, peeled and diced
5 gallons tomatoes
3 gallons creamed corn
5 gallons butterbeans (lima beans)
1/2 gallon tomato paste
10-12 lb onions, peeled and cut up
3-1/2 lb margarine
1/2 lb salt
1/8 lb black pepper, or to taste. Mix proportionately with crushed red pepper if desired.
1-1/4 lb sugar


Start the stew with 1/4 to 1/3 pot full of cold water. Bring to a boil, add the potatoes and cook about 1 hour, stirring constantly.

Constant stirring is the key to stew, so it won't stick to the pot or burn. A wooden stew paddle is a great help here. An unfinished boat paddle can be used. No varnish or paint- bare wood, seasoned with a little cooking oil or grease prior to using.

Add the beans, tomatoes, meat and chicken stock, and cook 2-1/2 hours, still stirring at a low boil.

Add onions and seasonings, cook 1 more hour as above.

Add corn, margarine, sugar and tomato paste. Cook 1 hour or until stew is desired thickness. Stir it!

Once it's done, serve immediately. What doesn't get eaten right off, allow to cool a bit and put it in quart containers. If planning to freeze, allow it to cool enough to safely put it in the refrigerator. Refrigerate overnight, then put it in the freezer.*You can get gallon cans of vegetables at some grocery stores, or at a local restaurant supply house. You can also get the quart styrofoam containers there.

As you see, it's kinda time-intensive, and there's some pre-preparation involved with the meat, potatoes and onions, usually done the night before. The meat will cook down to shreds, or you can shred it before putting it in the pot if you like.

Mighty fine eats, and good with saltine crackers or loaf bread. Real good on a cold day.

[Jamesbo]

Yum, I'm hungry

I've got a recipe for 300 but I can't do the math to get it down to size.

"Looks to me as if someones been eating my Barbeque and Brunswick stew and not voting fer me." -Marvin Griffin [ex governor of Gawga upon his defeat for a second term]

[Oldsguy]

Making ten gallons of beer at one time is hard enough, it has to boil for quite a while and maintaining the heat is not that hard but is sure a chore to watch so it doesn't boil over. Doing 25 gallons, I can't imagine...

[Jamesbo]

Originally Posted by rocketraider

Mighty fine eats, and good with saltine crackers or loaf bread. Real good on a cold day.

I love it with lite bread or sodie crackers but my favorite side is "hoe cakes."

HOE CAKES
1 c. white cornmeal
Salt to taste
3/4 c. boiling water
2 tbsp. bacon fat, butter or vegetable oil
Combine the cornmeal and salt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour in boiling water in a slow stream and beat until smooth. Let stand a few minutes. Heat a large heavy skillet with bacon fat, butter or oil until hot. For each hoe cake, drop 2 tablespoons cornmeal mixture into skillet of hot dripping or oil and pat into flat circles, about 4 inches in diameter. Cook hoe cakes about 2 minutes on each side or until golden brown, turning them with a wide spatula. If needed, add more fat to pan for remaining cakes. Serve hoe cakes at once.

[rocketraider]

25 gallons is a small stew. Most groups will make at least 100 gallons at a time.

Hoecake is good eatin' too. I've had them made out of cornmeal, and made out of biscuit. Mama and Gramma made 'em big as your hand, and a great aunt made ash cake- actually put the hoecake in the hot ashes at the fireplace to cook. That was kinda tricky.

Anybody ever had hot biscuit cooked in a wood-fired cookstove? It doesn't get any better.

[Jamesbo]

Originally Posted by rocketraider

Anybody ever had hot biscuit cooked in a wood-fired cookstove? It doesn't get any better.

STOP IT YOUR KILLING ME.

If'in dat ain't good eat'in .......grits ain't groceries"

I am sitting here eating an "Oatmeal to Go cookie" fer breakfast and you're talking about eat'in my Grand mother's home made bisuicts cooked on a wood stove.

She'd poke a hole in one and pour in some Blue Ribbon Cane Syrup fer her grandson -moi.

The aroma of a good country breakfast is amazing.Coffee, bacon [or sausage] eggs, biscuits.

I love home made biscuits, but I think people who use Bisquick should be put in prison.

The late Louis Gizzard [AJC columnist] wrote an article about "city women" making what he referred to as "Whomp Biscuits" [those canned things] He said [when he married to his 3rd or 4th wife,] it sounded like a bomb going off in the kitchen when they would bang the cardboard can againist the counter to open them.