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To me the ultimate Smoky Mountain backcountry meal features the following: Pan-fried trout, a ramp and branch lettuce (saxifrage) salad "kilt" with hot bacon grease and bacon bits
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My grandmother used to make something very similar. She called it "wilted" lettuce. She used beacon grease, chopped up the beacon and added a touch of vinegar and sugar to the grease and poured it over the lettuce while the grease was still hot.
It's so bad for you in so many ways, but I always thought it was the food of the gods.
In early spring, she would add dandelion leaves to the lettuce and that added a very nice flavor and texture.
This thread is making me very hungry.
Jeff