MikeMooreMedia

Debbie Moose, Raleigh Cookbook Author, Our State Contributor 11.14.24

National Pickle Day, Thanksgiving, holiday food traditions, celebrating the harvest. Debbie Moose books make great gifts, Southern Holidays, Carolina Catch, Buttermilk, Deviled Eggs, available at Amazon and book stores everywhere.
www.DebbieMoose.com
Facebook.com/DebbieMoose

Duration:: 20m
Broadcast on:: 14 Nov 2024
Audio Format:: other

Mike Moore Media. It's at time of the month when we check in with Debbie Moose and Raleigh, our food person. Are you in the kitchen right now for this podcast? No, no I'm not. I am sitting in my office looking at the wonderful rain coming down that we definitely need. Yeah well we need that rain but I kind of had a visual there you know like like you know working hard in the kitchen preparing you know today's meals and all of that but forget that I hate to burst everybody's bubble but I don't generally sleep in there you know I don't generally spend all my time in there but the time he is coming up you know that we're all going to be in there a little bit more even if you're just heating things up you're going to be in the kitchen a little bit more. Oh that's right yeah the holidays always special for family and friends and yeah so we're looking forward to the the holiday season all the good foods and you know we were talking right before we started here it is National Pickle Day and are you a pickle person? I do like a good pickle. I make a few of them pickle and you know pickles have gotten to be kind of popular the whole trend about fermented foods like sauerkraut and things like that you know they they've sort of made a little bit of a comeback and the whole okay one thing I don't quite understand maybe you're a pickle fan you told me I like pickles maybe you can explain this to me the whole fried pickle you know I haven't and it's kind of like in a way fried Oreos I don't I don't think I would enjoy that I mean I've tried them and they're never I don't think they're very good usually it's like fried pickles with ranch dressing to different I don't quite get the whole fried pickle thing but no no the pickles themselves I mean bread and butter I make those every year and I don't know why they're called that yeah I was wondering the same thing bread in yeah I've tried to find out I don't really know why they're called that well if you don't know no one would know what it is you know cucumbers and onions you know with pickling spices and they're sort of sweet they're sort of sweet and sour they're not too they're not tart like a dill pickle but they're not super sweet like a watermelon rhyme pickle either the watermelon rhyme pickles on the site candy yeah yeah but they're sure it sure is good but you're a fan of those now did you eat them growing up I never had them until I was an adult I did my grandmother my mama Moore on my father's side yeah she made a she made a great watermelon rhyme pickle yeah and then some some of now that I've been married and you know family members on a new family you know they were into that kind of stuff too so yeah I was enjoying those yeah mm-hmm yeah that's something you don't see as much of I know yeah it's kind of old timey they aren't kind of old timey and the whole idea was that you were eating watermelon and you had these rhymes left over and oh well that's what for some way to use them I mean that's what a lot of southern food is yeah looking for a way to use use up without throwing it out and so you've got to have the rhymes but a lot of them I've had are just a little sweet for me although I've had a really good appetizer mm-hmm one where what was it it was like ham wrapped around a chunk of pickled watermelon rhymes oh my goodness wow see you had the sweet and salty mm-hmm but that was that was very good bacon would be good but you'd have to find some way to cook the bacon I don't I'm gonna have to cogitate on that mm-hmm yeah yeah okay there's a good thing to think about and dill pickles dill pickles are something that my husband enjoys mm-hmm leans more towards the tart and the less sweet yeah yeah I like a good deal pickle too but you know it all depends on what you're eating pickles with of course in my opinion yeah but now you mentioned sauerkraut a little bit I do love sauerkraut you know hot dog or whatever I have a hot dog which is very rare but I've got to have some sauerkraut or grilled onions or something on there but yeah but you know I really like pickles I make my own pimenta cheese and so I've got to have pickles you know I'm eating about pimenta cheese however yeah yeah on the side or on the side on the side on the side yeah what kind of pickles that's a bread and butter yeah with that one of the bread and butter yeah yeah now we were tried putting pickles in your pimenta cheese I have not no I'm afraid that might just mess things up well you know that's how that's how a masterpiece is a born mm-hmm well okay I'll I'll try that next batch of pimenta cheese I'll whip up I'll try it just for you because um and if you're making a lot of people like to put pickles in there potato sour to their chicken salad if you're doing that um I found it it tastes a little bit better and you get a little bit more texture mm-hmm if instead of buying already chopped up pickle relish you know that's convenient but if you chop up your own pickles you'll get a little more texture in there it's not as mushy oh yeah I think it tastes a little fresh like if I'm making chicken salad um I will and I love some pickles in there I will usually chop up my own bread and butter pickles instead of buying pickle relish oh that's a good well we're gonna try that one for sure yeah now if you're going to or or if you're gonna add pickles to deviled eggs um topping it topping up whole pickles you get a little bit I guess it's kind of like if you're making committed cheese it sometimes tastes a little better if you grate the cheese from a block and buy that the odd the already grated oh yeah I'll never use a grated a pre-grant now yeah because you know doing yourself tastes better and you get more texture it's kind of the same thing I guess but um the um if you're gonna add pickles to something like deviled eggs or chicken salad or community mm-hmm it's a good idea to make sure they're very well drained oh yeah yeah and even I even pat drain them and then pat some of the liquid off mm-hmm okay because you don't want like your chicken salad end up being very mushy from the liquid from the pickle no no um so you know drain them really well pat them off how about pickled Oprah how do you feel about that you know that's okay I can eat that yeah yeah yeah but I'd prefer just a you know okra like we have in the summer time yeah just yeah I do love pickled Oprah and I make it yeah of course you do sure yeah well it is if anybody out there is in the canning or wants to store mm-hmm well it's not just not the time of year and you need to do it in summer but it is the easiest pickle you can possibly make oh really okay yeah yeah I've had it it's all yeah it's okay all you have to do I have to get the oak of whole pogs wash wash it off you know let it dry and then you make the vinegar sugar salt combination and you know put the pot to me slices in there mm-hmm bring that to a boil stick the ocarines in your jars clean sanitize jars not your old mayonnaise jars oh geez um and then just pour that liquid in there sealed up and processed it I mean it you don't have to fuss and fuss with it you don't have to let it sit it is just about the easiest people you can bake mm-hmm yeah I have a friend that loves them for um she'll come in her martinis instead of an olive or an onion really like that I have another friend like to put him in his bloody Mary okay well versatile versatile thing there but it was something and you can you can make appetizers out of it for my cookbook on tailgating fanfare I went around to different places I went to a steeplechase for people were tailgating and I got this recipe for one of the women there it's um you take a pick the pizza go for the okra pod and a piece of really thinly sliced ham or you could use turkey I guess really thinly sized like the deli stuff mm-hmm and spread whipped cream cheese on it put the okra down on there and then roll it up and slice it like you would a sushi roll okay and that's your appetizer and it is good okay gosh that is easy and good yeah y'all can all put that if anyone still makes charcuterie plate but thanksgiving yeah put that on yeah yeah yeah that's uh that's big here I guess it is everywhere now isn't it the charcuterie boy yeah yeah but it was bigger around here a couple years ago but people still do it yeah um yeah pickled okra there's a lot you support and of course when you talk about pickles and thanksgiving mm-hmm there is the relish tray now you have a relish tray tradition in your family uh well you know we uh I guess we did at one time but um yeah oh yeah we do I get in a smaller smaller smaller scale but I kind of remember the the good old days and yeah when we that relish tray seemed to have other much more on it than it does now yeah but to drink traditionally uh your relish tray say it thanksgiving would have what well um I saw this my grandmother did it she always had the relish tray on the table and my mother would do it my mother was not much of a big cook but if we were having Thanksgiving at home she would yeah I have that I have the tray she would put it out with pickles on it was usually she'd buy some olives and things like that it was just um a lot of people don't know about this would do it anymore but it was something that was very much done in southern homes at Thanksgiving possibly because Thanksgiving celebrates the bounty and and back in the days before refrigeration you would have you know preserved the bounty pickle pickles things like that right and you want to put that out and celebrate it but my grandmother always had tickled peaches on hers and she made them she made her own oh yeah um every year I think I'm gonna make some and I never do so I have to buy them I can buy them at the farmer's market and so I always want to get some tickled peaches I feel really disappointed if I can't find these I bought them early this year I've always had my pickle peaches and then some of my other things that I've made some the pickled oak road the bread and butter there's four little spots on there and then maybe some of my relish mm-hmm or maybe just more bread and butter because everybody likes it yeah and sometimes sometimes my husband and I are about the only people that eat it but I don't care because it's just it's just something I want to have on the table and it you know it goes back to things my grandmother did and just and just food history and the the pickled peaches I just I just love those you know and now you brought back another memory they are from from my mama Moore because she did her own and I remember those fondly and I hadn't thought about that in years oh my goodness yeah and now I've got to go find some today somewhere well go go to the farmer's market or somewhere like that that's where I found found them okay and there was still plenty of them this time it just is that little bit of sweet it's like my grandma's also always put out those five-sample rings now she bought those yeah right she didn't make those she bought them but she always had to have those and I thought those were the strangest things I'm like what in the world yeah but I remember those too sure yeah but I just always thought those were so strange well two years ago one of my friends who grew up in a hot ski which is in eastern North Carolina right she said her mother always made these pickles that were cucumber rings in a you know that were pickled with like red hot candies or something they came out looking like those five-sample rings and tasting lights and they were they were intended to taste like them you know kidding wow and that is so fascinating to me because it was the great big cucumbers that ordinarily you might have just thrown out you wouldn't have eaten them at the table if they were too big sure but you know you cut the center out of them cut the seeds out and they were pink I mean she brought me a jar that she still had before her mother died and you cut the rhine and it tastes like the five-sample rings I'm what my only assumption is that that was intentional when the recipe was developed because in eastern North Carolina you wouldn't have had too many apples back in the day back you know before a lot of travel and refrigeration everything because they don't grow well in that part of the day and you had these giant cucumbers end of the season a lot of pickles are from end of the season things you don't want to throw them away into the season you've got these things you don't want to throw them out and that is a fascinating recipe to me sort of what my mother used to make what she called rummage relish it was whatever was left in my father's garden she would just chop it all up and then make a relish out of it hmm wow sometimes there was cabbage sometimes there was other things it was just whatever was left out there mm-hmm yeah okay there again just not throwing away just kind of using up everything you had yeah yeah I mean in the early days here in the farming days you didn't know if there'd be any more and so you didn't throw it out and maybe that's what the relish trace says too it's just celebrating the harvest and resourcefulness and preserving and keeping things maybe that part of what it means to yeah I think here that's that's a good that's a good a good way to end up our podcast there and it tastes really good mm-hmm that's very important too yeah okay so I'm taking notes here because I'm gonna use that wording here in my when I post this podcast yeah so celebrating the harvest and the what did you say in the re you said the resource resourcefulness resourcefulness survival and and also it's all the savory things at the table you know the turkey of the dressing and the green bean casserole and you know a little bit of a little pop of sweet from those peaches especially yeah is a nice thing and a little pop of acid from the pickles is a nice thing good good mix there good blends okay all right okay well okay well you've helped us get some of the things for our Thanksgiving and holiday feast prepared here so thank you for that well it's always so nice to talk with you it is same here now before we wrap things up so to speak and before I go out and try to find some pickle peaches thank you I want to talk about your books that are out there available and what a great gift they make all through the year but especially this time of the year so what can we find out there well you know if you're looking for those those you know shopper early and pretty shop local you know butter the I'm the savor the south area from the University of North Carolina press I've got buttermilk and southern holidays in those and there's a whole Thanksgiving section in there with some wonderful pie recipes oh yeah I remember that and Carolina catch all about North Carolina fish and seafood you know for the oyster season and of course deviled eggs Evelyn loves the devil eggs always have double dates at Thanksgiving oh sure in my house yeah yeah my what we and then I both love deviled eggs you know she does that she does the best ones you know that you know you get one in a restaurant sometimes you'll disappointed you know but but if she makes it it's always good yeah well I'm sure that hers are the best she said diplomatically yes that's exactly right so we got buttermilk we got so they're in holidays we've got the Carolina catch that's a great one there too and and the devil days yes so all of those are available from our friend Debbie moose and where can we find these books well guys they better be at all your better bookstores of course they're on they're on the big a and if you have a excuse if you have a local bookstore in your area an independent bookstore go in there and see if they have it or if they can get it for you and if they don't have it so why don't you care in those wonderful cookbook yes you should do that for sure it does mean you know when it comes to independent stores you know this is the time of year that's going to determine whether they same business or not so do try to throw a little business their way mm-hmm yep and shop small Saturday coming up on the 30th so don't forget that yeah yeah yeah I always get excited when I go to one of the big stores like it like a Barnes and Noble and and there are your books and I and I'm excited myself and you know they're always busy the people I run I'd love to shout out yeah I know her I know that I know that lady there it's right to you know so and I love to see pictures of my book found in the wild you know yeah so you know if anybody ever sees them put a picture up on I'm on Facebook I just and I'm on Instagram under Debbie Moose and I just joined blue sky it's a replacement for Twitter and I'm DJ Moose 18 I'm there okay give me that again so that's DJ Moose 18 that's on blue guy I'm sorry just joined I'm still getting used to how it works but it's like Twitter but yeah but not yeah yeah I need to sign up for that probably donor well you know I'm giving it a trial all my friends are using it so gonna give it a shot so anybody sees my books out in the wild I love to see them mm-hmm yeah yeah okay well always funded get together thank you Debbie Moose for this time thank you so much it's always a treat to talk with you and I hope you have a wonderful wonderful Thanksgiving all the best to you and your family - and we'll talk again before Christmas thank you Debbie all right thank you all right Debbie Moose is in Raleigh we get together once a month for this podcast and it's always fun and we've been doing this for a number of years and I hope you will look for her books and you can find them on Amazon and all the bookstores out there it's a buttermilk and southern holidays and Carolina catch and the devil eggs book and yeah so but you can find out more if you go to Debbie Moose dot com on Facebook at Debbie Moose and as you're just telling it you can find her now on blue sky at DJ Moose 18 so check out Debbie Moose and all of the good things that she has out there related to good things in the kitchen have a wonderful Thanksgiving [BLANK_AUDIO]