SJWs Attack Tiny House Movement for Poverty Appropriation

[Old Rocks]

Were I to decide on just doing the academic part of Geology, and moved to Eastern Oregon, I would likely get rid of most of what I have. Several thousand dollars worth of tools collected for the last 50 years. About 2/3rds of my clothes, and most of my books. I would keep my guns, specialty books, and enough tools for emergency repairs on a vehicle. I could easily live in a 500' or 600' space. And live well.

However, my wife cannot take the cold, so I will stay on this side of the mountains and maintain my tools, rock collection, and library. Simplicity of living has definite benefits.

 

[Marion Morrison]

It could win in Colorado.

It likely could. They'd likely "bitch and moan" about how unhealthy Southern cooking is, but they wouldn't complain about the taste.

I have a colleague who lives in Niwot, CO. They have plenty of "gucci" places to eat there, but not one Southern restaurant.

Denver, I'm told, has a handful of decent Southern restaurants, though the report I got about one of them is that the food was definitely tasty enough, but the collard greens were a touch too bitter, though otherwise good. I'm sure you have your "secrets" for collards just as I do, and though nobody else makes them quite the same, they don't have to because you still know good collards when you get them.

My "read" on that is that they either went to the wrong place or Denver needs another Southern restaurant because I feel that if one can't "thrown down" on some collard greens, there's bound to be more one can't "throw down" on. After all, how hard is it to "put some good stuff in a pot" with leaves and let it simmer for long time until it tastes real good?

You pompous ass.

Are you trying to insult the art of greens cooking?

I have no further words.

I do know the best methods of greens cooking.

I bet you don't.

 

[ChrisL]

Yeah, I kid you not.

As if we needed more evidence that SJWs were total wack jobs anyway.


SJW Turns Against Tiny House Movement as 'Poverty Appropriation'

This background, this essential part of who I am, makes it particularly difficult to stomach the latest trend in “simple” living  -- people moving into tiny homes and trailers. How many folks, I wonder, who have engaged in the Tiny House Movement have ever actually lived in a tiny, mobile place? Because what those who can afford homes call “living light,” poor folks call “gratitude for what we’ve got.”

And it’s not just the Tiny House Movement that incites my discontent. From dumpster diving to trailer-themed bars to haute cuisine in the form of poor-household staples, it’s become trendy for those with money to appropriate the poverty lifestyle  -- and it troubles me for one simple reason. Choice.

[...]

It’s likely, from where I sit, that this back-to-nature and boxed-up simplicity is not being marketed to people like me, who come from simplicity and heightened knowledge of poverty, but to people who have not wanted for creature comforts. For them to try on, glamorize, identify with.

Such appropriation isn’t limited to the Tiny House trend, or even to the idea of simplicity. In major cities, people who come from high-income backgrounds flock to bars and restaurants that both appropriate, and mock, low-income communities. Perhaps the most egregious example is San Francisco’s Butter Bar, a trendy outpost that prides itself on being a true-blue, trailer park-themed bar, serving up the best in “trashy” cuisine and cocktails.​

I've seen the tiny houses show on HGTV! I'm still trying to figure out what the author is upset about. I wouldn't want to live in one of those tiny houses, but if someone else does, then why would that bother anyone? Damn, people are so screwy.

 

[usmbguest5318]

PS: Eating cheap may enable one to acquire wealth. My friend and me were talking about going to Colorado and opening a restaurant. One that serves Southern breakfasts and lunches.

Well, that would be "feeding" cheap -- the stuff of a typical Southern breakfast (not including garnishes and decorations) generally has among the lowest going food costs of just about any style of cuisine -- but as owners of the place, yes, you'd likely, and often, also eat well but quite inexpensively...everyone who owns a "proper" restaurant generally does, after all.

Yeah uhh, you couldn't put a decent Southern breakfast together if your life depended on it.

You're better off not speaking of things outside your realm of expertise, ok?

Ok, you have a vocabulary.

Whip me up some biscuits and gravy.

They eat much poorer choices in just about every section of the country.

Don't forget the eggs on top, do you know how they're supposed to be cooked?

Of course you don't.

STFU on this subject.

Furthermore that wasn't what I meant.

Way to miss the point, fella.

Dude, I live in D.C. I grew up in D.C. My ancestors in both my parent's family fought for the CSA in the the Civil War. I grew up with cans of bacon grease and sausage grease in the fridge. "Crawdads" and grits were regular breakfast items.

Biscuits made from any milk other than buttermilk is just bread. Why does anyone pay extra for nonstick cookware when nothing sticks to a cast iron skillet to begin with as long as you know what you're doing when you cook with it? Although if you got momma riled, your face, butt or whatever would stick to bottom of it when she hit you with a hot one.

That means you have that gross DC/ MD accent.
Pitcher bain soot owen. We're goon danny ayshun to Ayshun City.
( Put your bathing suit on. We're going down to the ocean to Ocean City.)

...that gross DC/ MD accent.
Pitcher bain soot owen. We're goon danny ayshun to Ayshun City.

I agree with you. That accent, which is heard in PA as well, is awful, however, it's also not any of D.C.'s accents, though there some similarity between it and one D.C. accent. Another D.C. accent is the one that my kids and I would likely have were we to have gone to D.C. schools from nursery school to 12th grade. I'm just guessing that because it's the one that's closest to the my kids' accent.

That means you have that gross DC/ MD accent.

I don't have that accent, but I do have a D.C. accent. I suspect only people who grow up in D.C. either have or recognize D.C.'s accents, for D.C. is a small city and only a small share of the population are "native enough" to acquire it.

I have some of the modern D.C. accent and some of an "old" D.C. accent, and accent features that may not be "D.C." at all. One can get a sense of D.C.'s modern accent here: Is There A Washington D.C. Accent? | WAMU.

• I say something like "strawbury," however, I stress "straw" rather than "bury," and my "bury" sounds like a blend of "bury" and "brie" or "breeze", so from me one'd hear "STRAWbreeze" for "strawberries."
• I am largely non-rhotic, as is typical for D.C. I say "mother" almost the way "Quanita in NE" does. My "o" is a tiny bit less like "u" and a bit more like "ah" that still wants to sound like it's an "o." The non-rhotic ending is the same.
• The diphthong-thing they mention in the audio is something I may do, but I may not be able to tell. When I say "time," I don't hear the dual vowels they say are part of the "standard" pronunciation of "time."

 

[AvgGuyIA]

There are children in China living in cardboard boxes.

 

[usmbguest5318]

It could win in Colorado.

It likely could. They'd likely "bitch and moan" about how unhealthy Southern cooking is, but they wouldn't complain about the taste.

I have a colleague who lives in Niwot, CO. They have plenty of "gucci" places to eat there, but not one Southern restaurant.

Denver, I'm told, has a handful of decent Southern restaurants, though the report I got about one of them is that the food was definitely tasty enough, but the collard greens were a touch too bitter, though otherwise good. I'm sure you have your "secrets" for collards just as I do, and though nobody else makes them quite the same, they don't have to because you still know good collards when you get them.

My "read" on that is that they either went to the wrong place or Denver needs another Southern restaurant because I feel that if one can't "thrown down" on some collard greens, there's bound to be more one can't "throw down" on. After all, how hard is it to "put some good stuff in a pot" with leaves and let it simmer for long time until it tastes real good?

You pompous ass.

Are you trying to insult the art of greens cooking?

I have no further words.

I do know the best methods of greens cooking.

I bet you don't.

You pompous ass.

Are you trying to insult the art of greens cooking?

??? Say what? No. Exactly the opposite. That "good stuff" that has to go in the pot with the leaves is the key, and far too many people don't "put some good stuff in the pot" and their greens come out merely edible.

For me and mine, the answer to the question I posed is, "A lot harder than you think, but go on an' give it try so you can see for yourself 'cause you won't believe me until you do." It's just one of those answers that "everybody" knows, just like "everyone" knows snipe hunting is something one does only once in a lifetime.

I do know the best methods of greens cooking.

I bet you don't.

Okay. I'll have to give you props because that ploy almost worked....

I was for a hot second contemplating which piece of my collard recipe I'd share with you. Then I thought, "Oh, hell no!...No he didn't just try baiting me into giving up my potlikker recipe !!??!! Who does he think just fell off the turnip truck?" What I will share, however, is that my favorite way to eat greens is with my homemade pepper relish, course grated black pepper and vinegar -- I like really old balsamic best, but regular yellow vinegar is great too.

That's also something else that was always in the fridge. If I saw less than a quart of potlikker, depending on the time of day I noticed, if greens weren't already in the making, I could be sure they would definitely be part of the next day's lunch -- because I wanted them instead of lettuce on my lunch sandwich -- and dinner because Mom and Dad wanted greens too. That stuff is as much a reason for having greens as are the greens. I mean, really. What the hell isn't really good with potlikker? I haven't tried but, but I suspect it'd make poached eggs better. I've used it to make omelettes; it worked for that.

That reminds me of a time back in the early '70s when Mom decided to have a fondue dinner party. She had all sorts of "traditionally Swiss"dipping sauces, but she also had potlikker in one of the bowls. People asked what it was and when Mom told them it was potlikker, they thought it was some sort of Swiss thing and nobody told them it wasn't. But they sure loved everything dipped in potlikker either before or after they'd dipped in something else, even the chocolate.

 

[JimBowie1958]

I was for a hot second contemplating which piece of my collard recipe I'd share with you. Then I thought, "Oh, hell no!...No he didn't just try baiting me into giving up my potlikker recipe !!??!! Who does he think just fell off the turnip truck?" What I will share, however, is that my favorite way to eat greens is with my homemade pepper relish, course grated black pepper and vinegar -- I like really old balsamic best, but regular yellow vinegar is great too.

That's also something else that was always in the fridge. If I saw less than a quart of potlikker, depending on the time of day I noticed, if greens weren't already in the making, I could be sure they would definitely be part of the next day's lunch -- because I wanted them instead of lettuce on my lunch sandwich -- and dinner because Mom and Dad wanted greens too. That stuff is as much a reason for having greens as are the greens. I mean, really. What the hell isn't really good with potlikker? I haven't tried but, but I suspect it'd make poached eggs better. I've used it to make omelettes; it worked for that.

That reminds me of a time back in the early '70s when Mom decided to have a fondue dinner party. She had all sorts of "traditionally Swiss"dipping sauces, but she also had potlikker in one of the bowls. People asked what it was and when Mom told them it was potlikker, they thought it was some sort of Swiss thing and nobody told them it wasn't. But they sure loved everything dipped in potlikker either before or after they'd dipped in something else, even the chocolate.

Eating collard greens, turnip greens and such was always associated with poor peoples food in my family, and I had enough of it.

There must be an art to making that crap taste good but my Mom didnt know how to do it; IT WAS AWFUL! Oh my Gawd, I preferred to eat spinach to that greens crap, bleh, spit hack spit hack spit.

There are times I recall with fondness about growing up poor in Texas, but EATING GREENS SURE AS HELL ISNT ONE OF THEM!

eeewwww, spit hack spit hack spit

 

[HereWeGoAgain]

Yeah, I kid you not.

As if we needed more evidence that SJWs were total wack jobs anyway.


SJW Turns Against Tiny House Movement as 'Poverty Appropriation'

This background, this essential part of who I am, makes it particularly difficult to stomach the latest trend in “simple” living  -- people moving into tiny homes and trailers. How many folks, I wonder, who have engaged in the Tiny House Movement have ever actually lived in a tiny, mobile place? Because what those who can afford homes call “living light,” poor folks call “gratitude for what we’ve got.”

And it’s not just the Tiny House Movement that incites my discontent. From dumpster diving to trailer-themed bars to haute cuisine in the form of poor-household staples, it’s become trendy for those with money to appropriate the poverty lifestyle  -- and it troubles me for one simple reason. Choice.

[...]

It’s likely, from where I sit, that this back-to-nature and boxed-up simplicity is not being marketed to people like me, who come from simplicity and heightened knowledge of poverty, but to people who have not wanted for creature comforts. For them to try on, glamorize, identify with.

Such appropriation isn’t limited to the Tiny House trend, or even to the idea of simplicity. In major cities, people who come from high-income backgrounds flock to bars and restaurants that both appropriate, and mock, low-income communities. Perhaps the most egregious example is San Francisco’s Butter Bar, a trendy outpost that prides itself on being a true-blue, trailer park-themed bar, serving up the best in “trashy” cuisine and cocktails.​

I've seen the tiny houses show on HGTV! I'm still trying to figure out what the author is upset about. I wouldn't want to live in one of those tiny houses, but if someone else does, then why would that bother anyone? Damn, people are so screwy.

Oh I could definitely live in one with the right climate.
Of course i'd have a 4000 square foot Lanai with outdoor kitchen and living area.
And then I'd still need a four car shop/garage.

 

[EverCurious]

Funny this was brought up. Before divorce slapped me in the face I had a dream of my husband and I living in a tiny house, except we had some of our huge furniture in there. It was like huge dark cherry king size sleigh bed, big dining room table you had to sit at to cook and climb over to get to the bed, huge sofa with the huge tv and our computer desks so close to each other that neither of us could get into our chairs at the same time, then the bathroom was beyond them. He was like, sounds like a cheap trashy RV when the slides aren't out. heh

 

[SeaGal]

'The Tiny House Movement began in the ’90s, but has only been rising in popularity since the recession...'

Who knew?!?

My family comes from a long line of tiny house dwellers. They were called house trailers but you could pull them with a car. Hubby and I lived in a tiny house for the first two years of our marriage - it was called a travel trailer. We have many friends who now live in tiny houses with built in engines - they are known as motor homes.

 

[usmbguest5318]

I was for a hot second contemplating which piece of my collard recipe I'd share with you. Then I thought, "Oh, hell no!...No he didn't just try baiting me into giving up my potlikker recipe !!??!! Who does he think just fell off the turnip truck?" What I will share, however, is that my favorite way to eat greens is with my homemade pepper relish, course grated black pepper and vinegar -- I like really old balsamic best, but regular yellow vinegar is great too.

That's also something else that was always in the fridge. If I saw less than a quart of potlikker, depending on the time of day I noticed, if greens weren't already in the making, I could be sure they would definitely be part of the next day's lunch -- because I wanted them instead of lettuce on my lunch sandwich -- and dinner because Mom and Dad wanted greens too. That stuff is as much a reason for having greens as are the greens. I mean, really. What the hell isn't really good with potlikker? I haven't tried but, but I suspect it'd make poached eggs better. I've used it to make omelettes; it worked for that.

That reminds me of a time back in the early '70s when Mom decided to have a fondue dinner party. She had all sorts of "traditionally Swiss"dipping sauces, but she also had potlikker in one of the bowls. People asked what it was and when Mom told them it was potlikker, they thought it was some sort of Swiss thing and nobody told them it wasn't. But they sure loved everything dipped in potlikker either before or after they'd dipped in something else, even the chocolate.

Eating collard greens, turnip greens and such was always associated with poor peoples food in my family, and I had enough of it.

There must be an art to making that crap taste good but my Mom didnt know how to do it; IT WAS AWFUL! Oh my Gawd, I preferred to eat spinach to that greens crap, bleh, spit hack spit hack spit.

There are times I recall with fondness about growing up poor in Texas, but EATING GREENS SURE AS HELL ISNT ONE OF THEM!

eeewwww, spit hack spit hack spit

Eating collard greens, turnip greens and such was always associated with poor peoples food in my family,

De gustibus non disputandum est.

What is there to say? Different families have different traditions. That is what it is. Ours is to some days eat high on the hog and others not so much. No matter anything else, all food is associated pretty much exclusively with one thing that makes everything else irrelevant: how it tastes.

A lot of that had to do with when certain food items were in season. For instance, ham would be complemented with peaches in the summer and apples in the fall. When the Silver Queen corn was ready, it would show up in at least one meal a day. I remember plenty of times taking a day trip somewhere and stopping at a roadside stand to buy corn and other local produce. We kids sit in the back and shuck the corn. Partly, so it was ready to be cooked by the time we got home, but equally as important to eat an ear on the way.

The other part of taste was how it was prepared. When "northern" company company came over, unfamiliar food items suddenly had French names. Fried and candied pig ears got described with word like glacees, orielles, confit and cochon. How do you make it? You slice pig ears into lardons and deep fry them 'til they are crispy. After the oil's drained and blotted away, you coat them with syrup, and then dredge them in spiced/herbed granulated white salt and sugar. What herbs and spice? That depends on what herbs and spices you like and which ones are in the cupboard when you make the spiced sugar. This is one thing for which dried and powdered herbs are better for this dish than are freshly minced.

Stuff like that, well cooked greens, beef short ribs, and tons of other stuff tastes so good it's stupid to not eat it, let alone not do because poor people do too. That amounts to saying, "We're too well off to eat food that tastes good." Normally, I'd follow that statement by asking, "Who the hell does that?" But in this instance, I guess I know: you and your family do. I s'pose there are other folk who do too.

There must be an art to making that crap taste good

There is.
You have to slow-simmer them for at least three hours.

• You have to put some sort of meat in the pot; pork is best, but smoked turkey works too. If you have bacon grease around, you can dump a whole bunch of it in the pot if you don't actually have fatback or a pound of smoked bacon.
• You have to put onion in the pot.
• You have to put something bitter-tart in the pot. You can use any number of things; most folks use vinegar. If you don't put it in the pot, then it'll have to be done at the table. The flavor profile is different depending on when you add the vinegar. Some people dump in sweet, dill pickle, or a host of other kinds of relish.[1]
• You need something sweet in the pot -- whatever color sugar you have, syrup, or maybe molasses, I don't know as I've never used molasses in greens.
• You need salt and pepper in the water.
• You can put cut up tomatoes and put them in there.
• You can put firm fruits in there if you want, but peal and core/pit them if you do. Most folks who add fruits go with apples, but I've tasted peaches, plums, cherries, blackberries, and pears too. If I were going to go with fruits softer than apples and pears, I wouldn't put 'em in before the last 15 minutes of cooking. One can, I just wouldn't because I would want the fruit to still be obviously there. When I've make greens with most berry fruits, I just add them in and toss them after cooking the greens and before putting them in serving dish. Other times I just slice 'em and toss them on top of the greens in the serving dish. Anyway, you figure out what you want to do with fruits.
• You can put spices in there. What spices do you like? Those are ones to put in.

Now don't ask how much of anything to put in the pot because the answer for each ingredient is "some." One has to go through a process of trial and error to know how much is "some." I will tell you this:

• Heavily salt your water at the very start and then taste the greens about an hour after you put the lid on the pot and the cooking actually started. If you can taste salt, you need to put more greens in the pot and if it tastes like the beginnings of good, you don't need more salt. If you don't know, sprinkle in half a teaspoon of salt, stir and then taste. If you feel like you want more salt, add a quarter teaspoon, stir and taste. You can continue that process down to 1/8th of teaspoon. You should probably give it some time if go that far.
• Go easy on the spices if you opt to put them in. They and salt are the two things that can most easily turn greens into a mess that only worms, flies and maggots will eat. With spice, especially, you have to be okay with using a little bit more next time, or maybe adding some more to the pot when you reheat the leftovers. (Greens you didn't eat, should be stored in the potlikker and kept cold. Put the whole pot in the fridge, or in the shed, garage or root cellar if it's winter time.)

Also, slow cooking for a long time is essential. Don't think you are going to have good green after just an hour or two. I can tell you now, you won't, although you might have something that tastes better than you are used to. (The time can be reduced if you know what you're doing with a pressure cooker.) Also, when you go to a restaurant that offers greens, you should ask to taste the greens before you order a serving of them, because good greens is something of an art.

Now you put together a pot of greens using your take on the suggestions above -- there're enough ingredient ideas there for you to make good greens ranging from "basic" greens or "gucci" greens -- and see if you don't like 'em.


Note:

1. One time I was making greens in college. My Korean housemate had tried my greens before, but that time he asked me if I'd mind putting some of his momma's kimchi in the pot. It took me a minute, but I said okay. We put in something between 1/8th and 1/4 cup of kimchi into a eight quart pot of greens. It was completely different from anything I understood greens as tasting like, but it was damn good.
   
   I relented because up to that point, he'd been wanting me to try kimchi, and in that moment, he and I both knew I had run out of ways to demur on the kimchi. It's spicy fermented/pickled cabbage, and I was about to dump pickle relish in my greens. I couldn't very well say no without losing his respect and a piece of his friendship. Cabbage and greens weren't worth doing that.
   
   I did kimchi greens a second time so he could be sure that I did truly like it. I haven't had it or thought about it since then, but only because it doesn't occur to me to call Greg and ask if he's got some of his momma's kimchi around, and I'm not close enough to any other Koreans that I'd have access to other homemade kimchi. (Greens are the only thing for which I have used kimchi, but I suspect it'd be quite nice to use it to season a pork roast.)

 

[Marion Morrison]

I was for a hot second contemplating which piece of my collard recipe I'd share with you. Then I thought, "Oh, hell no!...No he didn't just try baiting me into giving up my potlikker recipe !!??!! Who does he think just fell off the turnip truck?" What I will share, however, is that my favorite way to eat greens is with my homemade pepper relish, course grated black pepper and vinegar -- I like really old balsamic best, but regular yellow vinegar is great too.

That's also something else that was always in the fridge. If I saw less than a quart of potlikker, depending on the time of day I noticed, if greens weren't already in the making, I could be sure they would definitely be part of the next day's lunch -- because I wanted them instead of lettuce on my lunch sandwich -- and dinner because Mom and Dad wanted greens too. That stuff is as much a reason for having greens as are the greens. I mean, really. What the hell isn't really good with potlikker? I haven't tried but, but I suspect it'd make poached eggs better. I've used it to make omelettes; it worked for that.

That reminds me of a time back in the early '70s when Mom decided to have a fondue dinner party. She had all sorts of "traditionally Swiss"dipping sauces, but she also had potlikker in one of the bowls. People asked what it was and when Mom told them it was potlikker, they thought it was some sort of Swiss thing and nobody told them it wasn't. But they sure loved everything dipped in potlikker either before or after they'd dipped in something else, even the chocolate.

Eating collard greens, turnip greens and such was always associated with poor peoples food in my family, and I had enough of it.

There must be an art to making that crap taste good but my Mom didnt know how to do it; IT WAS AWFUL! Oh my Gawd, I preferred to eat spinach to that greens crap, bleh, spit hack spit hack spit.

There are times I recall with fondness about growing up poor in Texas, but EATING GREENS SURE AS HELL ISNT ONE OF THEM!

eeewwww, spit hack spit hack spit

Eating collard greens, turnip greens and such was always associated with poor peoples food in my family,

De gustibus non disputandum est.

What is there to say? Different families have different traditions. That is what it is. Ours is to some days eat high on the hog and others not so much. No matter anything else, all food is associated pretty much exclusively with one thing that makes everything else irrelevant: how it tastes.

A lot of that had to do with when certain food items were in season. For instance, ham would be complemented with peaches in the summer and apples in the fall. When the Silver Queen corn was ready, it would show up in at least one meal a day. I remember plenty of times taking a day trip somewhere and stopping at a roadside stand to buy corn and other local produce. We kids sit in the back and shuck the corn. Partly, so it was ready to be cooked by the time we got home, but equally as important to eat an ear on the way.

The other part of taste was how it was prepared. When "northern" company company came over, unfamiliar food items suddenly had French names. Fried and candied pig ears got described with word like glacees, orielles, confit and cochon. How do you make it? You slice pig ears into lardons and deep fry them 'til they are crispy. After the oil's drained and blotted away, you coat them with syrup, and then dredge them in spiced/herbed granulated white salt and sugar. What herbs and spice? That depends on what herbs and spices you like and which ones are in the cupboard when you make the spiced sugar. This is one thing for which dried and powdered herbs are better for this dish than are freshly minced.

Stuff like that, well cooked greens, beef short ribs, and tons of other stuff tastes so good it's stupid to not eat it, let alone not do because poor people do too. That amounts to saying, "We're too well off to eat food that tastes good." Normally, I'd follow that statement by asking, "Who the hell does that?" But in this instance, I guess I know: you and your family do. I s'pose there are other folk who do too.

There must be an art to making that crap taste good

There is.
You have to slow-simmer them for at least three hours.

• You have to put some sort meat in the pot; pork is best, but smoked turkey works too. If you have bacon grease around, you can dump a whole bunch of it in the pot if you don't actually have fatback or a pound of smoked bacon.
• You have to put onion in the pot.
• You have to put something bitter-tart in the pot. You can use any number of things; most folks use vinegar. If you don't put it in the pot, then it'll have to be done at the table. The flavor profile is different depending on when you add the vinegar. Some people dump in sweet, dill pickle, or a host of other kinds of relish.[1]
• You need something sweet in the pot -- whatever color sugar you have, syrup, or maybe molasses, I don't know as I've never used molasses in greens.
• You need salt and pepper in the water.
• You can put cut up tomatoes and put them in there.
• You can put firm fruits in there if you want, but peal and core/pit them if you do. Most folks who add fruits go with apples, but I've tasted peaches, plums, cherries, blackberries, and pears too. If I were going to go with fruits softer than apples and pears, I wouldn't put 'em in before the last 15 minutes of cooking. One can, I just wouldn't because I would want the fruit to still be obviously there. When I've make greens with most berry fruits, I just add them in and toss them after cooking the greens and before putting them in serving dish. Other times I just slice 'em and toss them on top of the greens in the serving dish. Anyway, you figure out what you want to do with fruits.
• You can put spices in there. What spices do you like? Those are ones to put in.

Now don't ask how much of anything to put in the pot because the answer for each ingredient is "some." One has to go through a process of trial and error to know how much is "some." I will tell you this:

• Heavily salt your water at the very start and then taste the greens about an hour after you put the lid on the pot and the cooking actually started. If you can taste salt, you need to put more greens in the pot and if it tastes like the beginnings of good, you don't need more salt. If you don't know, sprinkle in half a teaspoon of salt, stir and then taste. If you feel like you want more salt, add a quarter teaspoon, stir and taste. You can continue that process down to 1/8th of teaspoon. You should probably give it some time if go that far.
• Go easy on the spices if you opt to put them in. They and salt are the two things that can most easily turn greens into a mess that only worms, flies and maggots will eat. With spice, especially, you have to be okay with using a little bit more next time, or maybe adding some more to the pot when you reheat the leftovers. (Greens you didn't eat, should be stored in the potlikker and kept cold. Put the whole pot in the fridge, or in the shed, garage or root cellar if it's winter time.)

Also, slow cooking for a long time is essential. Don't think you are going to have good green after just an hour or two. I can you now, you won't, although you might have something that tastes better than you are used to. (The time can be reduced if you know what you're doing with a pressure cooker.) Also, when you go to a restaurant that offers greens, you should ask to taste the greens before you order a serving of them, because good greens is something of an art.

Now you put together a pot of greens using your take on the suggestions above -- there're enough ingredient ideas there for you to make good greens ranging from "basic" greens or "gucci" greens -- and see if you don't like 'em.


Note:

1. One time I was making greens in college. My Korean housemate had tried my greens before, but that time he asked me if I'd mind putting some of his momma's kimchi in the pot. It took me a minute, but I said okay. We put in something between 1/8th and 1/4 cup of kimchi into a eight quart pot of greens. It was completely different from anything I understood greens as tasting like, but it was damn good.
   
   I relented because up to that point, he'd been wanting me to try kimchi, and in that moment, he and I both knew I had run out of ways to demur on the kimchi. It's spicy fermented/pickled cabbage, and I was about to dump pickle relish in my greens. I couldn't very well say no without losing his respect and a piece of his friendship. Cabbage and greens weren't worth doing that.
   
   I did kimchi greens a second time so he could be sure that I did truly like it. I haven't had it or thought about it since then, but only because it doesn't occur to me to call Greg and ask if he's got some of his momma's kimchi around, and I'm not close enough to any other Koreans that I'd have access to other homemade kimchi. (Greens are the only thing for which I have used kimchi, but I suspect it'd be quite nice to use it to season a pork roast.)

All that.

At least you take your greens-cooking seriously.

 

[usmbguest5318]

I was for a hot second contemplating which piece of my collard recipe I'd share with you. Then I thought, "Oh, hell no!...No he didn't just try baiting me into giving up my potlikker recipe !!??!! Who does he think just fell off the turnip truck?" What I will share, however, is that my favorite way to eat greens is with my homemade pepper relish, course grated black pepper and vinegar -- I like really old balsamic best, but regular yellow vinegar is great too.

That's also something else that was always in the fridge. If I saw less than a quart of potlikker, depending on the time of day I noticed, if greens weren't already in the making, I could be sure they would definitely be part of the next day's lunch -- because I wanted them instead of lettuce on my lunch sandwich -- and dinner because Mom and Dad wanted greens too. That stuff is as much a reason for having greens as are the greens. I mean, really. What the hell isn't really good with potlikker? I haven't tried but, but I suspect it'd make poached eggs better. I've used it to make omelettes; it worked for that.

That reminds me of a time back in the early '70s when Mom decided to have a fondue dinner party. She had all sorts of "traditionally Swiss"dipping sauces, but she also had potlikker in one of the bowls. People asked what it was and when Mom told them it was potlikker, they thought it was some sort of Swiss thing and nobody told them it wasn't. But they sure loved everything dipped in potlikker either before or after they'd dipped in something else, even the chocolate.

Eating collard greens, turnip greens and such was always associated with poor peoples food in my family, and I had enough of it.

There must be an art to making that crap taste good but my Mom didnt know how to do it; IT WAS AWFUL! Oh my Gawd, I preferred to eat spinach to that greens crap, bleh, spit hack spit hack spit.

There are times I recall with fondness about growing up poor in Texas, but EATING GREENS SURE AS HELL ISNT ONE OF THEM!

eeewwww, spit hack spit hack spit

Eating collard greens, turnip greens and such was always associated with poor peoples food in my family,

De gustibus non disputandum est.

What is there to say? Different families have different traditions. That is what it is. Ours is to some days eat high on the hog and others not so much. No matter anything else, all food is associated pretty much exclusively with one thing that makes everything else irrelevant: how it tastes.

A lot of that had to do with when certain food items were in season. For instance, ham would be complemented with peaches in the summer and apples in the fall. When the Silver Queen corn was ready, it would show up in at least one meal a day. I remember plenty of times taking a day trip somewhere and stopping at a roadside stand to buy corn and other local produce. We kids sit in the back and shuck the corn. Partly, so it was ready to be cooked by the time we got home, but equally as important to eat an ear on the way.

The other part of taste was how it was prepared. When "northern" company company came over, unfamiliar food items suddenly had French names. Fried and candied pig ears got described with word like glacees, orielles, confit and cochon. How do you make it? You slice pig ears into lardons and deep fry them 'til they are crispy. After the oil's drained and blotted away, you coat them with syrup, and then dredge them in spiced/herbed granulated white salt and sugar. What herbs and spice? That depends on what herbs and spices you like and which ones are in the cupboard when you make the spiced sugar. This is one thing for which dried and powdered herbs are better for this dish than are freshly minced.

Stuff like that, well cooked greens, beef short ribs, and tons of other stuff tastes so good it's stupid to not eat it, let alone not do because poor people do too. That amounts to saying, "We're too well off to eat food that tastes good." Normally, I'd follow that statement by asking, "Who the hell does that?" But in this instance, I guess I know: you and your family do. I s'pose there are other folk who do too.

There must be an art to making that crap taste good

There is.
You have to slow-simmer them for at least three hours.

• You have to put some sort meat in the pot; pork is best, but smoked turkey works too. If you have bacon grease around, you can dump a whole bunch of it in the pot if you don't actually have fatback or a pound of smoked bacon.
• You have to put onion in the pot.
• You have to put something bitter-tart in the pot. You can use any number of things; most folks use vinegar. If you don't put it in the pot, then it'll have to be done at the table. The flavor profile is different depending on when you add the vinegar. Some people dump in sweet, dill pickle, or a host of other kinds of relish.[1]
• You need something sweet in the pot -- whatever color sugar you have, syrup, or maybe molasses, I don't know as I've never used molasses in greens.
• You need salt and pepper in the water.
• You can put cut up tomatoes and put them in there.
• You can put firm fruits in there if you want, but peal and core/pit them if you do. Most folks who add fruits go with apples, but I've tasted peaches, plums, cherries, blackberries, and pears too. If I were going to go with fruits softer than apples and pears, I wouldn't put 'em in before the last 15 minutes of cooking. One can, I just wouldn't because I would want the fruit to still be obviously there. When I've make greens with most berry fruits, I just add them in and toss them after cooking the greens and before putting them in serving dish. Other times I just slice 'em and toss them on top of the greens in the serving dish. Anyway, you figure out what you want to do with fruits.
• You can put spices in there. What spices do you like? Those are ones to put in.

Now don't ask how much of anything to put in the pot because the answer for each ingredient is "some." One has to go through a process of trial and error to know how much is "some." I will tell you this:

• Heavily salt your water at the very start and then taste the greens about an hour after you put the lid on the pot and the cooking actually started. If you can taste salt, you need to put more greens in the pot and if it tastes like the beginnings of good, you don't need more salt. If you don't know, sprinkle in half a teaspoon of salt, stir and then taste. If you feel like you want more salt, add a quarter teaspoon, stir and taste. You can continue that process down to 1/8th of teaspoon. You should probably give it some time if go that far.
• Go easy on the spices if you opt to put them in. They and salt are the two things that can most easily turn greens into a mess that only worms, flies and maggots will eat. With spice, especially, you have to be okay with using a little bit more next time, or maybe adding some more to the pot when you reheat the leftovers. (Greens you didn't eat, should be stored in the potlikker and kept cold. Put the whole pot in the fridge, or in the shed, garage or root cellar if it's winter time.)

Also, slow cooking for a long time is essential. Don't think you are going to have good green after just an hour or two. I can you now, you won't, although you might have something that tastes better than you are used to. (The time can be reduced if you know what you're doing with a pressure cooker.) Also, when you go to a restaurant that offers greens, you should ask to taste the greens before you order a serving of them, because good greens is something of an art.

Now you put together a pot of greens using your take on the suggestions above -- there're enough ingredient ideas there for you to make good greens ranging from "basic" greens or "gucci" greens -- and see if you don't like 'em.


Note:

1. One time I was making greens in college. My Korean housemate had tried my greens before, but that time he asked me if I'd mind putting some of his momma's kimchi in the pot. It took me a minute, but I said okay. We put in something between 1/8th and 1/4 cup of kimchi into a eight quart pot of greens. It was completely different from anything I understood greens as tasting like, but it was damn good.
   
   I relented because up to that point, he'd been wanting me to try kimchi, and in that moment, he and I both knew I had run out of ways to demur on the kimchi. It's spicy fermented/pickled cabbage, and I was about to dump pickle relish in my greens. I couldn't very well say no without losing his respect and a piece of his friendship. Cabbage and greens weren't worth doing that.
   
   I did kimchi greens a second time so he could be sure that I did truly like it. I haven't had it or thought about it since then, but only because it doesn't occur to me to call Greg and ask if he's got some of his momma's kimchi around, and I'm not close enough to any other Koreans that I'd have access to other homemade kimchi. (Greens are the only thing for which I have used kimchi, but I suspect it'd be quite nice to use it to season a pork roast.)

All that.

At least you take your greens-cooking seriously.

Oh, hell yes, I do!

I take the eating of them seriously too. Good greens can complement every meal of the day:

• Greens, caramelized onion and Gruyere in an omelette
• Grilled ham, cheese and greens sandwich
• Cold-cuts and greens with sweet mustard spread sandwich
• Peanut butter, greens and jelly sandwich
• Greens and potlikker fingerling potatoes with whatever protein suits you
• Chopped greens and mushroom rice stuffed bell peppers
• Cantaloupe, tender bacon or prosciutto, and greens skewered on toothpick
• Spread Silver Palate sweet mustard onto a Carr's wafer, and then layer on greens, St. Andre, Granny Smith, and then Sevruga with a dill sprig garnish (swap whatever finely diced protein you want as befits your mood)
• Caramel with a bit of chopped greens in it over any mostly vanilla ice cream, or you can put a scoop of ice cream on a bed of greens and drizzle the caramel over top and add salted chopped pistachios

I know some of that may sound strange, but it works if your greens are good. Some of it was Momma or our cook tried as a way to get us kids to eat veggies. Their reasoning: If they like A and B separately, they will probably like A and B together. That is where PB&J with greens came from. It didn't hurt that Miss Bea's greens were on the sweet side. Now that I think about it, until we were about 13 or so, pretty much all vegetables cooked in our house were on the sweet side. That may be why it wasn't hard to get us to eat veggies. They weren't bland and they were sweet to boot.

 

[SeaGal]

There is.
You have to slow-simmer them for at least three hours.

• You have to put some sort of meat in the pot; pork is best, but smoked turkey works too. If you have bacon grease around, you can dump a whole bunch of it in the pot if you don't actually have fatback or a pound of smoked bacon.
• You have to put onion in the pot.
• You have to put something bitter-tart in the pot. You can use any number of things; most folks use vinegar. If you don't put it in the pot, then it'll have to be done at the table. The flavor profile is different depending on when you add the vinegar. Some people dump in sweet, dill pickle, or a host of other kinds of relish.[1]
• You need something sweet in the pot -- whatever color sugar you have, syrup, or maybe molasses, I don't know as I've never used molasses in greens.
• You need salt and pepper in the water.
• You can put cut up tomatoes and put them in there.
• You can put firm fruits in there if you want, but peal and core/pit them if you do. Most folks who add fruits go with apples, but I've tasted peaches, plums, cherries, blackberries, and pears too. If I were going to go with fruits softer than apples and pears, I wouldn't put 'em in before the last 15 minutes of cooking. One can, I just wouldn't because I would want the fruit to still be obviously there. When I've make greens with most berry fruits, I just add them in and toss them after cooking the greens and before putting them in serving dish. Other times I just slice 'em and toss them on top of the greens in the serving dish. Anyway, you figure out what you want to do with fruits.
• You can put spices in there. What spices do you like? Those are ones to put in.

Now don't ask how much of anything to put in the pot because the answer for each ingredient is "some." One has to go through a process of trial and error to know how much is "some." I will tell you this:

• Heavily salt your water at the very start and then taste the greens about an hour after you put the lid on the pot and the cooking actually started. If you can taste salt, you need to put more greens in the pot and if it tastes like the beginnings of good, you don't need more salt. If you don't know, sprinkle in half a teaspoon of salt, stir and then taste. If you feel like you want more salt, add a quarter teaspoon, stir and taste. You can continue that process down to 1/8th of teaspoon. You should probably give it some time if go that far.
• Go easy on the spices if you opt to put them in. They and salt are the two things that can most easily turn greens into a mess that only worms, flies and maggots will eat. With spice, especially, you have to be okay with using a little bit more next time, or maybe adding some more to the pot when you reheat the leftovers. (Greens you didn't eat, should be stored in the potlikker and kept cold. Put the whole pot in the fridge, or in the shed, garage or root cellar if it's winter time.)

Also, slow cooking for a long time is essential. Don't think you are going to have good green after just an hour or two. I can tell you now, you won't, although you might have something that tastes better than you are used to. (The time can be reduced if you know what you're doing with a pressure cooker.) Also, when you go to a restaurant that offers greens, you should ask to taste the greens before you order a serving of them, because good greens is something of an art.

Now you put together a pot of greens using your take on the suggestions above -- there're enough ingredient ideas there for you to make good greens ranging from "basic" greens or "gucci" greens -- and see if you don't like 'em.


Note:

1. One time I was making greens in college. My Korean housemate had tried my greens before, but that time he asked me if I'd mind putting some of his momma's kimchi in the pot. It took me a minute, but I said okay. We put in something between 1/8th and 1/4 cup of kimchi into a eight quart pot of greens. It was completely different from anything I understood greens as tasting like, but it was damn good.
   
   I relented because up to that point, he'd been wanting me to try kimchi, and in that moment, he and I both knew I had run out of ways to demur on the kimchi. It's spicy fermented/pickled cabbage, and I was about to dump pickle relish in my greens. I couldn't very well say no without losing his respect and a piece of his friendship. Cabbage and greens weren't worth doing that.
   
   I did kimchi greens a second time so he could be sure that I did truly like it. I haven't had it or thought about it since then, but only because it doesn't occur to me to call Greg and ask if he's got some of his momma's kimchi around, and I'm not close enough to any other Koreans that I'd have access to other homemade kimchi. (Greens are the only thing for which I have used kimchi, but I suspect it'd be quite nice to use it to season a pork roast.)

That'll work!

My basic recipe:

First, I go out and pick the lowest leaves on the stalks until I have a good mess. Then I rinse them in a wheelbarrow filled with water. In the kitchen I fill a sink with cold water, add salt and rinse again - this gets off the rest of the sand and any extra uninvited protein, mostly.

In the meantime my smoked meat is simmering away on the stove. I cut out the thickest part of the stalk and stack the leaves. Roll up like a ceegar, then cut into strips - big leaves I cut again crosswise. Into the pot of simmering smoked meat they go - add plentiful salt, some white sugar and a whole fresh hot pepper if I have one.

I serve pepper sauce on the side.

Hard to beat with large limas and cornbread...or sweet potatoes and fried meat.

ps - they freeze really well.

 

[usmbguest5318]

There is.
You have to slow-simmer them for at least three hours.

• You have to put some sort of meat in the pot; pork is best, but smoked turkey works too. If you have bacon grease around, you can dump a whole bunch of it in the pot if you don't actually have fatback or a pound of smoked bacon.
• You have to put onion in the pot.
• You have to put something bitter-tart in the pot. You can use any number of things; most folks use vinegar. If you don't put it in the pot, then it'll have to be done at the table. The flavor profile is different depending on when you add the vinegar. Some people dump in sweet, dill pickle, or a host of other kinds of relish.[1]
• You need something sweet in the pot -- whatever color sugar you have, syrup, or maybe molasses, I don't know as I've never used molasses in greens.
• You need salt and pepper in the water.
• You can put cut up tomatoes and put them in there.
• You can put firm fruits in there if you want, but peal and core/pit them if you do. Most folks who add fruits go with apples, but I've tasted peaches, plums, cherries, blackberries, and pears too. If I were going to go with fruits softer than apples and pears, I wouldn't put 'em in before the last 15 minutes of cooking. One can, I just wouldn't because I would want the fruit to still be obviously there. When I've make greens with most berry fruits, I just add them in and toss them after cooking the greens and before putting them in serving dish. Other times I just slice 'em and toss them on top of the greens in the serving dish. Anyway, you figure out what you want to do with fruits.
• You can put spices in there. What spices do you like? Those are ones to put in.

Now don't ask how much of anything to put in the pot because the answer for each ingredient is "some." One has to go through a process of trial and error to know how much is "some." I will tell you this:

• Heavily salt your water at the very start and then taste the greens about an hour after you put the lid on the pot and the cooking actually started. If you can taste salt, you need to put more greens in the pot and if it tastes like the beginnings of good, you don't need more salt. If you don't know, sprinkle in half a teaspoon of salt, stir and then taste. If you feel like you want more salt, add a quarter teaspoon, stir and taste. You can continue that process down to 1/8th of teaspoon. You should probably give it some time if go that far.
• Go easy on the spices if you opt to put them in. They and salt are the two things that can most easily turn greens into a mess that only worms, flies and maggots will eat. With spice, especially, you have to be okay with using a little bit more next time, or maybe adding some more to the pot when you reheat the leftovers. (Greens you didn't eat, should be stored in the potlikker and kept cold. Put the whole pot in the fridge, or in the shed, garage or root cellar if it's winter time.)

Also, slow cooking for a long time is essential. Don't think you are going to have good green after just an hour or two. I can tell you now, you won't, although you might have something that tastes better than you are used to. (The time can be reduced if you know what you're doing with a pressure cooker.) Also, when you go to a restaurant that offers greens, you should ask to taste the greens before you order a serving of them, because good greens is something of an art.

Now you put together a pot of greens using your take on the suggestions above -- there're enough ingredient ideas there for you to make good greens ranging from "basic" greens or "gucci" greens -- and see if you don't like 'em.


Note:

1. One time I was making greens in college. My Korean housemate had tried my greens before, but that time he asked me if I'd mind putting some of his momma's kimchi in the pot. It took me a minute, but I said okay. We put in something between 1/8th and 1/4 cup of kimchi into a eight quart pot of greens. It was completely different from anything I understood greens as tasting like, but it was damn good.
   
   I relented because up to that point, he'd been wanting me to try kimchi, and in that moment, he and I both knew I had run out of ways to demur on the kimchi. It's spicy fermented/pickled cabbage, and I was about to dump pickle relish in my greens. I couldn't very well say no without losing his respect and a piece of his friendship. Cabbage and greens weren't worth doing that.
   
   I did kimchi greens a second time so he could be sure that I did truly like it. I haven't had it or thought about it since then, but only because it doesn't occur to me to call Greg and ask if he's got some of his momma's kimchi around, and I'm not close enough to any other Koreans that I'd have access to other homemade kimchi. (Greens are the only thing for which I have used kimchi, but I suspect it'd be quite nice to use it to season a pork roast.)

That'll work!

My basic recipe:

First, I go out and pick the lowest leaves on the stalks until I have a good mess. Then I rinse them in a wheelbarrow filled with water. In the kitchen I fill a sink with cold water, add salt and rinse again - this gets off the rest of the sand and any extra uninvited protein, mostly.

In the meantime my smoked meat is simmering away on the stove. I cut out the thickest part of the stalk and stack the leaves. Roll up like a ceegar, then cut into strips - big leaves I cut again crosswise. Into the pot of simmering smoked meat they go - add plentiful salt, some white sugar and a whole fresh hot pepper if I have one.

I serve pepper sauce on the side.

Hard to beat with large limas and cornbread...or sweet potatoes and fried meat.

ps - they freeze really well.

That's "Greens 101" right there, if one asks me. Slow simmer that for three or four hours, and you got "slammin' good greens."

Greens do freeze well, but I never do freeze them because in my family, if there are greens cooked, they will get eaten, be they cold or hot. When we were kids, I think jellybeans, M&Ms and potato chips might have been the only things that got eaten faster than greens.

Leftover BBQ ribs didn't hang around for much past the next day, if they even made it through the whole of the next day. I can't tell you how many times we got fussed at somewhere between three and five o'clock because over the course of the day we'd pinched enough greens and snagged a rib here and rib there that the leftovers that Momma and/or Miss Bea thought they were serving for dinner were gone. Then they'd sit in the kitchen and eat whatever we'd left and set about deciding what was gonna be for dinner.

 

[ChrisL]

Yeah, I kid you not.

As if we needed more evidence that SJWs were total wack jobs anyway.


SJW Turns Against Tiny House Movement as 'Poverty Appropriation'

This background, this essential part of who I am, makes it particularly difficult to stomach the latest trend in “simple” living  -- people moving into tiny homes and trailers. How many folks, I wonder, who have engaged in the Tiny House Movement have ever actually lived in a tiny, mobile place? Because what those who can afford homes call “living light,” poor folks call “gratitude for what we’ve got.”

And it’s not just the Tiny House Movement that incites my discontent. From dumpster diving to trailer-themed bars to haute cuisine in the form of poor-household staples, it’s become trendy for those with money to appropriate the poverty lifestyle  -- and it troubles me for one simple reason. Choice.

[...]

It’s likely, from where I sit, that this back-to-nature and boxed-up simplicity is not being marketed to people like me, who come from simplicity and heightened knowledge of poverty, but to people who have not wanted for creature comforts. For them to try on, glamorize, identify with.

Such appropriation isn’t limited to the Tiny House trend, or even to the idea of simplicity. In major cities, people who come from high-income backgrounds flock to bars and restaurants that both appropriate, and mock, low-income communities. Perhaps the most egregious example is San Francisco’s Butter Bar, a trendy outpost that prides itself on being a true-blue, trailer park-themed bar, serving up the best in “trashy” cuisine and cocktails.​

I've seen the tiny houses show on HGTV! I'm still trying to figure out what the author is upset about. I wouldn't want to live in one of those tiny houses, but if someone else does, then why would that bother anyone? Damn, people are so screwy.

Oh I could definitely live in one with the right climate.
Of course i'd have a 4000 square foot Lanai with outdoor kitchen and living area.
And then I'd still need a four car shop/garage.

So your garage would be bigger than your tiny house! "Yeah, here's my house, but HERE is my garage!"

 

[HereWeGoAgain]

Yeah, I kid you not.

As if we needed more evidence that SJWs were total wack jobs anyway.


SJW Turns Against Tiny House Movement as 'Poverty Appropriation'

This background, this essential part of who I am, makes it particularly difficult to stomach the latest trend in “simple” living  -- people moving into tiny homes and trailers. How many folks, I wonder, who have engaged in the Tiny House Movement have ever actually lived in a tiny, mobile place? Because what those who can afford homes call “living light,” poor folks call “gratitude for what we’ve got.”

And it’s not just the Tiny House Movement that incites my discontent. From dumpster diving to trailer-themed bars to haute cuisine in the form of poor-household staples, it’s become trendy for those with money to appropriate the poverty lifestyle  -- and it troubles me for one simple reason. Choice.

[...]

It’s likely, from where I sit, that this back-to-nature and boxed-up simplicity is not being marketed to people like me, who come from simplicity and heightened knowledge of poverty, but to people who have not wanted for creature comforts. For them to try on, glamorize, identify with.

Such appropriation isn’t limited to the Tiny House trend, or even to the idea of simplicity. In major cities, people who come from high-income backgrounds flock to bars and restaurants that both appropriate, and mock, low-income communities. Perhaps the most egregious example is San Francisco’s Butter Bar, a trendy outpost that prides itself on being a true-blue, trailer park-themed bar, serving up the best in “trashy” cuisine and cocktails.​

I've seen the tiny houses show on HGTV! I'm still trying to figure out what the author is upset about. I wouldn't want to live in one of those tiny houses, but if someone else does, then why would that bother anyone? Damn, people are so screwy.

Oh I could definitely live in one with the right climate.
Of course i'd have a 4000 square foot Lanai with outdoor kitchen and living area.
And then I'd still need a four car shop/garage.

So your garage would be bigger than your tiny house! "Yeah, here's my house, but HERE is my garage!"

Every Man needs his Man Cave.

 

[ChrisL]

Yeah, I kid you not.

As if we needed more evidence that SJWs were total wack jobs anyway.


SJW Turns Against Tiny House Movement as 'Poverty Appropriation'

This background, this essential part of who I am, makes it particularly difficult to stomach the latest trend in “simple” living  -- people moving into tiny homes and trailers. How many folks, I wonder, who have engaged in the Tiny House Movement have ever actually lived in a tiny, mobile place? Because what those who can afford homes call “living light,” poor folks call “gratitude for what we’ve got.”

And it’s not just the Tiny House Movement that incites my discontent. From dumpster diving to trailer-themed bars to haute cuisine in the form of poor-household staples, it’s become trendy for those with money to appropriate the poverty lifestyle  -- and it troubles me for one simple reason. Choice.

[...]

It’s likely, from where I sit, that this back-to-nature and boxed-up simplicity is not being marketed to people like me, who come from simplicity and heightened knowledge of poverty, but to people who have not wanted for creature comforts. For them to try on, glamorize, identify with.

Such appropriation isn’t limited to the Tiny House trend, or even to the idea of simplicity. In major cities, people who come from high-income backgrounds flock to bars and restaurants that both appropriate, and mock, low-income communities. Perhaps the most egregious example is San Francisco’s Butter Bar, a trendy outpost that prides itself on being a true-blue, trailer park-themed bar, serving up the best in “trashy” cuisine and cocktails.​

I've seen the tiny houses show on HGTV! I'm still trying to figure out what the author is upset about. I wouldn't want to live in one of those tiny houses, but if someone else does, then why would that bother anyone? Damn, people are so screwy.

Oh I could definitely live in one with the right climate.
Of course i'd have a 4000 square foot Lanai with outdoor kitchen and living area.
And then I'd still need a four car shop/garage.

So your garage would be bigger than your tiny house! "Yeah, here's my house, but HERE is my garage!"

Every Man needs his Man Cave.

Sure, to keep all of your ugly things.

 

[Manonthestreet]

and the Bankers laugh

 

[SeaGal]

That's "Greens 101" right there, if one asks me. Slow simmer that for three or four hours, and you got "slammin' good greens."

Greens do freeze well, but I never do freeze them because in my family, if there are greens cooked, they will get eaten, be they cold or hot. When we were kids, I think jellybeans, M&Ms and potato chips might have been the only things that got eaten faster than greens.

Leftover BBQ ribs didn't hang around for much past the next day, if they even made it through the whole of the next day. I can't tell you how many times we got fussed at somewhere between three and five o'clock because over the course of the day we'd pinched enough greens and snagged a rib here and rib there that the leftovers that Momma and/or Miss Bea thought they were serving for dinner were gone. Then they'd sit in the kitchen and eat whatever we'd left and set about deciding what was gonna be for dinner.

Lot of special childhood memories served up in the kitchen! Up until just a few years ago I grew our greens - they produce for a long time. Almost always had way more than I could use or give away so I'd cook some up just for the freezer...for times they weren't growing.

Sometimes I yearn for the days of sitting in a rocking chair on the front porch, sharing a glass of cold sweet tea and shelling peas with my grandmother. She always wore an apron with big pockets...sometimes they'd hold treats.