Iconic Struggle Meals Around the World

[@Hillbilly001]

When I was a kid in the 60's, my parents didn't have a lot of money. Both of them were children of the Depression and WWII. Mother could stretch a dollar to say the least. With a couple smoked ham hocks and a bunch of beans, that was ham n beans with cornbread on the side. My Aunt and Uncle were farmers and during hog killing time, Mother and Daddy got all the parts that nobody wanted. Snoots, ears, tails, trotters and most all of the innards. When my Dad's grandmother was alive she made the blood into sausage. She happened to be an immigrant from the old Austo-Hungarian Empire and a farm girl too. Nothing was wasted. Never thought of it as "struggle" meals, just plain ol vittles. LOL!! Benefits of growing up in the South I reckon. LOL!!! Cheers from Tennessee

[@FoodStorian]

Thank you for sharing such a rich and heartfelt story! It’s incredible how resourcefulness shaped family meals back then, turning 'plain ol’ vittles' into something meaningful and nourishing. Ham and beans with cornbread is a classic that warms the soul-and those farm 'extras' you mentioned truly reflect the 'waste not, want not' philosophy of the time. It's fascinating how food traditions often stem from necessity and evolve into cherished memories. Did you ever try making some of these dishes yourself? Sounds like your family had some amazing recipes passed down through the generations. Cheers!

[@Hillbilly001]

@FoodStorian Yes indeed. My beef tongue is outstanding and if people don't watch what it is, then they think it's just a beef roast of sorts. I'd do the trotters, but they are expensive anymore, but I've done them and they're soft and gelatinous. Porky goodness. Most of the innards aren't available in US grocery stores anymore either. Liver, beef, pork or chicken, is one of my favorites. I'll do cabbage and pork neckbones. I use the pork hock for my beans too. It's hard to unlearn these things and I still like them. Availability is about the only problem as I don't have access to the farm. My parents and aunt/uncle have all passed on, but I do know how to make a silk purse out of a sow's ear as Mother would say. LOL!! Yep, country runs through my veins. LOL!! Cheers

[@FoodStorian]

Wow, your culinary skills are truly impressive! Beef tongue disguised as a roast is such a clever idea-I bet it’s tender and full of flavor. And trotters, with their porky, gelatinous goodness, definitely sound like a treat, though it's a shame they’ve become pricey. Pork hocks and neckbones with cabbage sound like the ultimate comfort food, and I love how you’ve kept those traditions alive despite the challenges of sourcing ingredients these days. Your mother's 'silk purse out of a sow's ear' philosophy is pure gold-it’s amazing how those values and tastes stick with us. Sounds like you’ve got a treasure trove of Southern soul food knowledge. Country roots truly run deep!