Talk:Hash (food)

message: Hash isn't dry if it's cooked long enough. The potato turns to mush and it's pretty moist. That's how we had it as kids anyway. I suppose my mum doesn't count as a reputable source but still, I think it could be verified by observation. James James 03:30, 29 January 2006 (UTC)
thread_title:  Dry 

message: Moved this over here until someone gets it straightened out...
Hearty meals have been cooked in large, cast iron pots since the Middle Ages.  Variations are endless and limited only to the imagination of the maker and palate of the consumer.  In South Carolina, hash takes the place of honor held by Brunswick Stew in nearby Georgia, Virginia, and North Carolina.  Usually served over rice, hash is more than a mere accompaniment to barbecue and maintains an important role as a congregational food.  Hash is a community-based tradition, cooked in big pots for large numbers of people.  Recipes are far from consistent, with variations built around techniques that spring from rural folklife.  Like other southern stews, hash developed out of a need to turn leftovers, scraps, and whatever one could find into a palatable one-pot dish.  While hash variations are countless, three very loosely defined geographic regions can be identified.  Lowcountry hash can consist of hogsheads and organ meats like pork liver, cooked down in a stock favoring vinegar and ketchup.  Vegetables can include onions, corn, and diced potatoes.  Hash from the Midlands typically consists of leaner pork cuts combined with onions, cooked in a mustard-based stock.  Finally, upstate hash is largely beef-based with onions, butter, and no dominant ketchup, vinegar, or mustard base.  These regions are largely historical and today the most enduring regional difference rests in the sauce or stock.  Recipes perpetuated by hash masters are a source of immense personal and local pride and makers go to great lengths to retain the uniqueness of their hash recipes and cooking techniques.  While many rural fire departments, agricultural clubs, and other civic organizations cook hash for community fundraisers, the most prolific producers are locally owned barbecue restaurants, many of which developed from family “shade tree” cooking traditions.  While hash might have been born out of necessity, this one-pot treasure has long since made the transition to a “comfort food.”  
Saddler Taylor, Curator of Folklife & Research at McKissick Museum, University of South Carolina.
Nf utvol 02:09, 17 September 2007 (UTC)
thread_title: Copy and Paste

message: In my experience, corned beef hash that is prepared from scratch and not out of a can is generally not mashed together but chopped, similar to the description of biksemad.  Many cheap restaurants that have hash on the menu are serving it out of a can, and so my guess is that restaurants wish to distinguish their "from scratch" dish from canned hash by dicing it more coarsely and by not mashing it.  -Kyle  13:08, 15 April 2008
:I agree, though it can be said almost anything made from scratch is better than canned, ;).132.160.43.102 (talk) 17:41, 24 April 2008 (UTC)
thread_title: Scratch vs Canned

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:07, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: I have edited your incorrect discription of what Southern Hash is, I also included reference. This correction has been removed repeatedly. Why?  —Preceding unsigned comment added by 71.50.110.47 (talk) 03:07, 6 June 2010 (UTC)
replies: text: Your edits have been reverted as they are improperly cited, miscapitalized, and poorly written. Oh, and new comments go at the bottom of talkpages. In addition, do you think that the version from your own little world is the only representative dish by this name? --Chris (クリス • フィッチュ) (talk) 10:26, 6 June 2010 (UTC)
replies: text: Not at all, if I had, I would have edited the entire entry. Thank you for correcting my grammar. Now if you have any more snide remarks towards me, feel free to post them as I am sure they are against Wikipedia's policies yet, I find if funny you feel you have to insult me. I also feel your labeling my edits as tendentious is incorrect. I was merely attempting to present an alternative definition of the word, it was your refusal to allow the edits, or at least consider them that was tendentious. —Preceding unsigned comment added by 71.50.110.47 (talk) 16:27, 6 June 2010 (UTC)

text: the first description is inaccurate and needs citation. Roasted pork with bbq sauce is "bbq", I have never heard of it over rice. Hash in the south is served over rice, not BBQ.  —Preceding unsigned comment added by 72.37.171.28 (talk) 19:59, 11 June 2010 (UTC)
thread_title:  Southern Hash illiterate edits by [[Wikipedia:Tendentious editing|tendentious]] IP 71.50.110.47 

message: This is an outrage!!! So you added a topic about the food in Mexico but you completely forgot to add the Netherlands!!! How dare you forget us, just using a metonimia to make this sound more severe! This subject contains info about WW2 but you left out the one country that is situated next to the Germany ... *I shake my head".  — Preceding unsigned comment added by 217.120.156.162 (talk) 13:01, 24 January 2013 (UTC)
thread_title:  What?! 

message: Never had this with sliced potatoes on the top, nor have I ever seen any recipe that says this. I've also never heard of a grill being used. Growing up as working class in Devon I used to have this meal weekly due to it's cheap cost and we would always try different recipes in an attempt to make it less "same old same old-ish". --92.232.49.38 (talk) 18:26, 9 July 2014 (UTC)
thread_title:  UK Recipe 

message: IPs from the 92 range (possibly the same user) keep re-adding supposed information about how hash is prepared and enjoyed in the UK, but I removed the section because it is completely unsourced. If the section is to be re-added, well, what's wrong with adding sources first? Erpert blah, blah, blah... 23:57, 7 February 2016 (UTC)
thread_title:  United Kingdom 

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thread_title:  External links modified 

message: Can you include information about veggie hash?. https://www.karissasvegankitchen.com/bean-potato-veggie-breakfast-hash/  for example 147.84.199.21 (talk) 11:21, 13 February 2023 (UTC)
thread_title:  Veggie hash