Talk:Brunswick stew

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discussion of origin

no discussion? for such a controversial subject?

wcf Facts are stubborn. Comments? 02:35, 5 July 2006 (UTC)[reply]

All I know is Brunswick Stew is dee-licious, whether it's from SSI or VA. I like to think it was SSI since I love the place and lived there for a spell, but if the Virginians need to steal claim to other people's inventions, so be it.

Hmmmm.... My Virginia manners prevent me from ascribing motives to others. VirginiaProp 20:37, 14 August 2007 (UTC)[reply]

I can settle this debate, as it stands. First, the Georgia plate, according to the site, ascribes the first instance of Brunswick Stew to the year 1898. However, a seminal 1878 Virginia cookbook, entitled "Housekeeping in Old Virginia" (at http://digital.lib.msu.edu/projects/cookbooks/html/books/book_34.cfm), includes many recipes for Brunswick Stew. Additionally, by cross-referencing the contributors' names with their listed locations, the recipes mostly originate from the Virginia Piedmont. How about them peaches? —Preceding unsigned comment added by 199.111.243.204 (talk) 05:04, 8 February 2008 (UTC)[reply]

It appears to me that Georgia experts have bowed to the mountains of evidence pointing to a Virginia origin: http://www.georgiaencyclopedia.org/nge/Article.jsp?id=h-555&sug=y 70.150.21.209 (talk) 13:49, 13 April 2011 (UTC)[reply]

German origins

I doubt the Braunschweig (German Brunswick) origins, but as there is a east european (Balkan) soup called "Serbian Bean soup" or Pasulj - https://en.wikipedia.org/wiki/Pasulj - which also was popular in Germany, that might be the original origions..

Hash?

I dont have any sources to back this up, but as a proud South Carolinian and a bit of a foodie I can tell you with certainty that Brunswick stew is never called "hash". Hash is a by-product of Barbeque. Its a sort of liquid sausage- finely diced barbequed pork mixed with liver and simmered in (mustard based!) barbeque sauce and served over rice. Its a staple of any decent BBQ joint and a few are famous for theirs. Its very different from Brunswick stew, which we call simply Brunswick stew. Granted, Brunswick stew may be served over rice in SC, but hell we eat everything with rice. So maybe North Carolinians have bastardized the term hash to include Brunswick stew, I wouldnt know being from the real Carolina ;). But until someone can provide a source for this claim, Im removing it. 75.183.147.142 (talk) 01:52, 29 May 2012 (UTC)[reply]

Recipes

I sure see a bunch of recipes that stink: I'd like to make a pile out them of and blow them all up. A#1, squirrel is an essential ingredient. Also IMO the recipe is no good unless it calls for lima beans and especially okra! Carlw4514 (talk) 16:58, 25 September 2009 (UTC)[reply]

Taste

I just tried it today, I had trouble differentiating it from vomit. --me 23:38, 20 October 2009 (UTC)[reply]

I have made Brunswick Stew for years. I' currently 82. I grew up on Georgia Bar-B-Que and Brunswick. I have a recipe that is over 100 years old. Real Brunswick Stew has three meats: Chicken, Beef, and Bar-B-Que meat. Corn and Tomatoes are the only vegetables in real Brunswick Stew. Adding Okra, Butter Beans etc turns it into Camp Stew. All the meats for the stew are ground, the tomatoes are whole that have been cut into large pieces. The corn used is creamed corn. Other things such as Ketchup, Worcestershire sauce and lemon are also added. —Preceding unsigned comment added by 71.91.38.122 (talk) 09:03, 30 January 2011 (UTC)[reply]

well, there is no accounting for taste, is there? Bar-b-que meat? Really? what is that supposed to be? I would say you are the one making and eating Camp Stew. Okra, lima beans, and especially squirrel are practically the *definition* of Brunswick Stew. I'm sorry you have lived a life mis-naming your favorite camp stew. — Preceding unsigned comment added by Carlw4514 (talk • contribs) 12:53, 1 January 2015 (UTC)[reply]

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U.S. School Lunches circa 1970's

This was a very frequent item in school lunches; probably several times in a given month. It would be useful if anyone could find THAT recipe, presumably made from U.S. Ag Department surplus, as was near-everything on the menu at that time? It never had any okra. I don't even remember seeing any pieces of tomato or red color (sauce) at all. Definitely was not rabbit, but I could not tell you what the meat was. Always served on one piece of toast, every time. This was at a time when the "lunch ladies" (staff) actually mixed and cooked the meals, unlike today. Starhistory22 (talk) 06:37, 4 February 2015 (UTC)[reply]

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