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Started By
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re: Quintessential Southern Foods
Posted on 5/20/13 at 8:30 pm to Dandy Lion
Posted on 5/20/13 at 8:30 pm to Dandy Lion
Fried Green tomatoes
Chicken fried steak
Milk Gravy
Chicken fried steak
Milk Gravy
0
Posted on 5/20/13 at 8:52 pm to townhallsavoy
Chicken fried backstrap with white gravy and biscuits.
Fried catfish
Fried catfish
Posted on 5/20/13 at 8:56 pm to townhallsavoy
Pepper jelly.
Posted on 5/20/13 at 9:33 pm to townhallsavoy
Fried ______
Smothered _______ with rice and gravy.
Stewed and/or baked cheap cuts of pork, turkey, and chicken (pork neck bones, pig feet, ham hocks, turkey wings, legs, and necks,chicken, etc.)
Fresh (insert veggie here) full of pork for seasoning.
Cornbread
Biscuits
Macaroni and cheese
Grits
Mashed potatoes with gravy
Cornbread dressing
Rice dressing/Dirty rice
Smothered _______ with rice and gravy.
Stewed and/or baked cheap cuts of pork, turkey, and chicken (pork neck bones, pig feet, ham hocks, turkey wings, legs, and necks,chicken, etc.)
Fresh (insert veggie here) full of pork for seasoning.
Cornbread
Biscuits
Macaroni and cheese
Grits
Mashed potatoes with gravy
Cornbread dressing
Rice dressing/Dirty rice
Posted on 5/20/13 at 10:05 pm to andouille
quote:
Chick & Dump - bleh
Wow.
And add a glass of milk with cornbread in it.
Posted on 5/20/13 at 11:12 pm to Topwater Trout
quote:
Fried Chicken
Grits
Pork chops
Mashed potatoes
Cracklins
Pecan pie
Fried catfish
Mustard greens
Biscuits w/ white gravy
Yep. Chicken fried steak too.
This post was edited on 5/20/13 at 11:26 pm
Posted on 5/21/13 at 6:03 am to Powerman
quote:
sweet tea and cornbread with some black eyed peas
For good Southern food, switch that to purple hull peas, crowder peas, or cream peas...
Posted on 5/21/13 at 8:05 am to unclebuck504
quote:
Stewed and/or baked cheap cuts of pork, turkey, and chicken (pork neck bones, pig feet, ham hocks, turkey wings, legs, and necks,chicken, etc.)
Soul Food is a subset, and like Cajun.. not necessarily Southern. imho
Posted on 5/21/13 at 10:33 am to bdevill
quote:
Soul Food is a subset, and like Cajun.. not necessarily Southern. imho
I know this is awful -
But I always heard that soul food was what was done with the scraps given to the slaves and Southern cuisine was what was served in the plantation.
Posted on 5/21/13 at 10:40 am to townhallsavoy
I couldn't speak with authority on the subject but I'm sure gumbo was created by "making do" with what you have.. and the same could be said of many ethnic low country dishes which are also some of the best tasting.
Posted on 5/21/13 at 2:06 pm to bdevill
So how would you NOT include a "subset" of a cuisine as PART of said cuisine?
I don't understand.
And yes, that IS true ... soul food such as that originated from slave cooking, where the slave owners would give the slaves the lesser cuts of meat that they didn't want, and the slaves made the best of it, often creating dishes that were far better tasting than their owners' dishes.
I don't understand.
And yes, that IS true ... soul food such as that originated from slave cooking, where the slave owners would give the slaves the lesser cuts of meat that they didn't want, and the slaves made the best of it, often creating dishes that were far better tasting than their owners' dishes.
This post was edited on 5/21/13 at 2:09 pm
Posted on 5/21/13 at 2:46 pm to unclebuck504
BBQ is one example of that notion.
Posted on 5/21/13 at 2:55 pm to unclebuck504
quote:
how would you NOT include a "subset" of a cuisine as PART of said cuisine
Because the topic is "quintessential".
Posted on 5/21/13 at 4:22 pm to bdevill
quote:
Because the topic is "quintessential".
Noted, ... but where do you draw the line between a subset of a class,and the most perfect or typical example of a quality or class?
(i'm genuinely asking this, not trying to be a shite-head by the way)
For example, one dish that's on almost everybody's list is fried chicken. Fried chicken was introduced to Southern States by West African slaves.At what point does it stop becoming Soul Food, and become Quintessential Southern Cuisine?
Many of the South's signature dishes, if not ALL, originated in this manner. Not always from slaves, from the "ethnic low country" traditions you mentioned... the majority of the South was poor (there was much wealth, but it belonged to a small fraction of the Southern population)
Posted on 5/21/13 at 4:31 pm to unclebuck504
quote:
At what point does it stop becoming Soul Food, and become Quintessential Southern Cuisine?
when it becomes
quote:
one dish that's on almost everybody's list
Posted on 5/21/13 at 4:47 pm to bdevill
Well then, a lot of folks are putting Cajun, Creole, BBQ, and Soul food on their lists, so how do you differentiate between "a subset of Southern" and "quintessesntial Southern"?
By your logic, many of the dishes on YOUR list wouldn't pass that qualification. Not only that, but it can be argued that they're actually not "Southern Cuisine" at all, but French cuisine that happened to originate at Antoine's in New Orleans ... nobody hears "Oysters Rockefeller"or "Oysters Bienville" and thinks of that in the same "class" as fried chicken and cornbread with a sweet tea.
Then you said that Soul Food is like Cajun, that they're "subsets" that are not necessarily Southern, but you had Crawfish Etoufee on your list as Quintessential Southern?
By your logic, many of the dishes on YOUR list wouldn't pass that qualification. Not only that, but it can be argued that they're actually not "Southern Cuisine" at all, but French cuisine that happened to originate at Antoine's in New Orleans ... nobody hears "Oysters Rockefeller"or "Oysters Bienville" and thinks of that in the same "class" as fried chicken and cornbread with a sweet tea.
Then you said that Soul Food is like Cajun, that they're "subsets" that are not necessarily Southern, but you had Crawfish Etoufee on your list as Quintessential Southern?
This post was edited on 5/21/13 at 4:53 pm
Posted on 5/21/13 at 5:08 pm to unclebuck504
quote:
French cuisine that happened to originate at Antoine's in New Orleans
So I guess that would make them Southern, wouldn't it..
Posted on 5/21/13 at 6:59 pm to AmosMosesAndTwins
Scottish immigrants brought 'frying chicken' to the Southern United States and taught others.
Southern Cuisine is not racially segregated.
My list would include Pink-Eye purple hull peas, buttermilk and sweet potato pie.
Southern Cuisine is not racially segregated.
My list would include Pink-Eye purple hull peas, buttermilk and sweet potato pie.
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