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Seeing this post on desperance's LJ reminds me that I'm not seven anymore and the IntarWeb exists.


Let me start again.

When I was seven, a care package arrived from... Who is it now? Perhaps it was one of my several "aunts" who weren't really aunts, but close-friends-of-the-family. There was a variety of southern nibblys in it, and amongst them was a jar looking very much like the aforesaid post's big jar of Tennessee Hot Chow-Chow. It was absolutely fantastic. We had it doled out in small spoonfuls and I'll always remember that singular taste. All I remember is the color, the texture, and the fact that it was made with Jerusalem artichokes (which is a kind of sunflower's starchy tuber-like root).

I moved to Georgia in the late eighties, and this was just at the time when, for tax reasons, nearly all of New York moved to Atlanta and brought all their money and expectations with them, leaving behind a vacuum which has now sucked in a large contingent of yuppies and urban gentrification experts. All of a sudden, our main grocery store went from "Piggly Wiggly" to "Kroger" to "Harris Teeter" as the median income doubled then quadrupled. I thought "surely, I will be able to find this exquisite condiment NOW!"

But no, the opposite was the case. President's Choice and other international brands shoved out the old standbys, and I never did find it. I gave up a few years into the quest and never looked for it again.

At first my heart jumped at the thought that this "chow-chow" could be what I was thinking of. Google came to the rescue and showed me that it was, indeed, exactly what I always knew chow-chow to be.

And then it dawned on me that I haven't looked for "Jerusalem Artichoke Relish" since the dawn of teh IntarWeb.

Yes, odd that.

Especially since it took all of three tries to narrow it down to "sunchoke relish". Here is one (image) based, on a South Carolina recipe (if it's who I think it is who sent it, the original came from Spartanburg, S.C., so it's more than likely the same original). And the fools!! They've spelt out the ingredients. Well, on their website, they have.

So, I have a mission for the coming summer, when the Jerusalem Artichokes are ripe and the peppers are turning from green to red. That is, to reverse-engineer the recipe from memory, the ingredients list, and whatever I can get from E & S in P.E. County—though maybe CB's Jerusalem artichokes will come in on Wolfe Island—although I think I'm going to have to cheat and use turmeric.


( 2 comments — Leave a comment )
Mar. 9th, 2011 07:27 pm (UTC)
There are also recipes on the internets, for the aid of reverse-engineers...

I had not heard them called sunchokes before. I rather like it.
Mar. 9th, 2011 11:37 pm (UTC)
Gosh! What will those Intarweb people think of next? But will they satisfy the tiny emperor of memory? We shall see.

As much as I like the word "sunchoke" for its simplicity and utility, I don't think I could say it aloud without embarrassment. It's just a little too... Something between twee and contrived. But I will happily say "piggly wiggly". Again and again.

Piggly Wiggly!
Piggly Wiggly!
Piggly Wiggly!

Actually, it was a Winn*Dixie now that I think of it.
( 2 comments — Leave a comment )