I can not eat soup beans without Chow Chow. Do you like it? What else do you eat it on?
I eat it on ham ,as well as other cured meats. Great on smoked meat and pastrami sandwiches, also add to tuna fish salad and deviled eggs.
I am looking for a relish called chow chow that used to be available at
Panzer's in the Lexington St. Market Baltimore, Md. It was not made with
tomatoes, but with cabbage, bits of red pepper, vinegar, sugar...it was yellow.
Haven't seen it in years but was delicious! Great on fried tripe and hot dogs
Anyone know where it may still be found?
Try Wos Wit Chow Chow from Wild Grouse Farms in Tamaqua, Pa. Excellent apple butter too.
The Wos Wit brand is very authentic. I live just a few miles from Tamaqua.
I love all their products, have cases of 'em in the cellar. Caught my first trout in their stream and milked my first cow at 5 yrs. at the farm. Pretty authentic Pennsylvania Dutch stuff, especially for a family named Secovich!
My mom used to keep stockpiles of the stuff in her canning cupboard in our basement in PA. As a child, I was not a fan. My mom passed away many years ago and after college I moved South to NC. I was at a local festival and saw an older couple selling jars of chowchow. It reminded me of my mom and I wanted to give it another try - with my "grown-up" taste buds. But alas, I did not care for it at all - too sweet, which I don't recall my mother's chowchow being overly sweet. Perhaps it's a southern thing?
The only chow chow I am familiar with is from a place called Antone's Po Boys in Houston. It is orange, made with cabbage, I think, and it is so good that I get a jar when I go. I especially like it on a turkey sandwich, and I agree with the cured meats! Is chow chow normally orange?
Pennsylvania Dutch ChowChow is is a pickeled vegetable relish, with corn beans, chopped peppers etc. You can order it online from the Kitchen Kettle Village, in PA
I love that you mention Antone's!
They're not as good as they used to be, but then what is?
The secret ingredient in an Antone's Original is chow-chow which is why I keep a bottle on hand(I'm a Texan at heart, but live in the North) for whenever the mood strikes.
Long live Antone's!
When was the last time you ate at Antone's? They have made some changes, for the better, by offering more condiments (for free) like olives, lettuce, etc. You can also get them toasted, which make the original even better than before. Our Antone's down the street is excellent.
I am a native Houstonian now living in New England. I have ordered and had them ship to me from the FM1960 store which I'm not even sure is there anymore. It is always a pain becasue they are not really in the food shipping business and they treat me like I'm a pain in the a**.
If you indeed have a jar in your pantry, I sure would like the list of ingredients from the label. If you have this, I will recreate this to near exactness in a home quantity recipe and post it up here.
I could shoot myself for not jotting it down last time I had some myself. I appreciate any help you can give.
I am out of Antone's chow chow right now, but I found this link that has a list of ingredients:
http://www.roadfood.com/Forums/topic....
It's at the bottom of the thread.
I have an Antone's down the street, and I will double check the ingredient list for you.
Just read through this thread this morning. My dad's office was on Allen Parkway when I was a child. He would take us to the original Antone's for lunch sometimes. I was the oldest, so I was allowed to have the red wrap. Loved that spicy orange chow chow. Hot, hot summertime with a cold po-boy and a grapette. Yummy.
Does Antone's still make the loaves of bread shaped like alligators and turtles? Just another childhood memory.
Found this thread through a google search. However, in my cyberspace travels today I also found that Spec's sells it online. It's listed as Antone's Chow Chow:
hot dogs! tuna salad, egg salad, ham sandwich, deviled eggs, pita bread with hummus.
I had it on pasties from Michigan. I liked the chow chow better than the pasties, by far. I could see myself putting it on all sorts of stuff, like a hot dog.
I don't have a great taste for it, but a short story;
My mom would make chow chow in the fall when tomatoes are dirt cheap. She'd buy a bushel of red and a half bushel of green tomatoes for both red and green chow chow. The house would fill with the aromas for days as she cooked and canned.
To this day, the smell of cooking pickling spices bring me back...
Interesting...I have never had any with tomatoes in it.What area is that from?
I have seen literally hundreds of recipes for Chow Chow, mostly from the South, and all they seem to have in common is that they are a relish made from chopped vegetables and pickled. Green tomatoes and cabbage seem to be the most common predominant ingredients, but many recipes don't have both and some don't have either. Marion Cunningham, in The Supper Book (1992) said Chow Chow was "originally a Chinese sweetmeat made of orange peel, ginger, and other spices preserved in a thick syrup. Today chow chow is defined as any mixed vegetable pickle flavored with mustard or mustard seed. Chow chow has a flamboyant flavor that lights up roast chicken and lamb."
This is southern Quebec. Some people call it chow chow, others here call it 'homemade ketchup' and others even call it 'homemade relish'. No matter what an individual calls it, we know what we mean...
Said like that (all three), its understood that its red.
To specify the same item, but made with green tomatoes, one would say "green chow chow' or 'green homemade ketchup' or 'green homemade relish'.
The closest commercial item (to the red), I think, would be Heinz Chili sauce. Similar, but again, quite different.
James Herriot ("All Creatures Great and Small') had a funny tale of overkill by chow-chow and hog lard---but I really love choe-chow with many meats.
yes, yes...I do, do
:)
Actually i love it on fish cakes.
The Historical society I belong to has a Christmas Market and we sell all kinds of baked goods, canned stuff, pickles, relish, sauerkraut, pickled beets, you name it - and the chowchow sells out every. single. time. Even in the quart jars! This the PA German variety BTW. I cannot for the life of me imagine consuming an entire quart of chowchow EVER but obviously some people do. Maybe they make it last an entire year.
This was the ingredient list on the chow chow I grew up with in New Orleans, it was made by Zatarain's:
Zatarain's Chow Chow contained water, pickle relish (cucumbers, vinegar, salt, alum, turmeric, sodium benzoate preservative), vinegar, yellow mustard seed, salt, turmeric, propylene glycol, soybean oil, and yellow No. 5 (color). The relish was not a sweet relish but more dilled.
Being from the Chow Chow Capital of the Universe (Tennessee) the two best commercially available brands are Tennessee Chow Chow, and Brother's. Both are available by mail order, Brothers ships gift boxes.
My family was born and raised in the Maritimes (Eastern Canada) and I was taught from a young age on how to make it. Partly because its cheap to make (I buy local produce) and its like a family recipe. We use green tomatoes, red peppers, onions, vinegar, sugar, etc which for most might seem like a basic chow-chow, but its always a winner and tastes amazing. I still make my own and bottle about 30 jars to last through the fall and winter. It often barely lasts lol :)
I do not eat it. But I love to make and give it away.
I do love it, however more as a comfort food that brings back childhood memories. Otherwise, it is too sweet for me. My parents, both from Eastern Canada called it Chow or Green Tomato Chow. Eaten as a scoop on a plate with many different foods. Kept in the fridge right next to the mustard pickles.
Sometimes (maybe once a year or every other year) I'll buy a jar of green tomato chow if I see it at a farmers market or somewhere that it appears to be home made.
I find that sometimes it can be very sweet, mostly due to the amount of sugar that goes into it. I've made it with 1:1 amounts of Sugar vs. Splenda (my father is diabetic) and it still turns out great. I've lessened the amount of Sugar/Splenda a couple of times but its tricky to get the right amount so you still have the sweetness there, just not in an over-powering fashion.
We like it on mashed taters :)
I can't resist. The original poster, LaLa, likes Chow Chow.
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