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Started By
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Comeback sauce…a Mississippi delta thing?
Posted on 4/7/24 at 11:19 am
Posted on 4/7/24 at 11:19 am
Up in Greenwood last night and they served it both with onion rings and as a salad dressing. I didn’t get any, but I’ve had folks from the area mix it up for a fish fry. I liked it with fresh fried trout. Seeing it on a menu was new to me.
Is it effectively 1000 Island?
Is it effectively 1000 Island?
9
Posted on 4/7/24 at 12:00 pm to DoctorTechnical
quote:
Catfish Festival
Nice…any interesting preparations?
We were breaking up the drive back to the coast from Fayetteville…the whole delta looks like a ghost town. Greenwood is pretty, but Night of the Comet on a Saturday evening.
Posted on 4/7/24 at 12:11 pm to Gaston
quote:No, mostly just basic county fair food truck stuff, including two fried catfish food trucks dishing out plates.
any interesting preparations?
I did spend at lot of time hanging with the proprietor of the Delta BBQ truck from Cleveland, MS. He knows a lot of folks in the BBQ competition world, including Hogs for the Cause.
Best name seen on the trip: a tiny cracklin' shop on Highway 61 named "Praise the Lard".
This post was edited on 4/7/24 at 12:17 pm
Posted on 4/7/24 at 12:31 pm to DoctorTechnical
There was a BBQ place in Duluth, GA called Praise the Lard BBQ. It was pretty good, but has since closed.
Posted on 4/7/24 at 1:44 pm to Gaston
Posted on 4/7/24 at 3:54 pm to Gaston
quote:
Is it effectively 1000 Island?
At my house - No
Thousand Island Dressing
(Makes 2 cups)
Ingredients:
1 cup Mayonnaise
1/4 cup Chili Sauce – Hinds 57 brand is usually in the Ketchup section at Grocer
2 Eggs – Hardboiled and finely chopped
2 Tablespoons Green Bell Pepper, finely chopped
2 Tablespoons celery, finely chopped
1 1/2 Tablespoons onion, finely chopped
1 Teaspoon Paprika
1/2 teaspoon salt
Directions:
Prepare and mix all ingredients together.
Keeps for 2-3 days in the refrigerator in a sealed container.
Will keep for two weeks if eggs are left out and added when serving.
Comeback Salad Dressing
Makes 2 cups
1/4 cup olive oil
1 cup mayonnaise
1/4 cup Chili sauce
2 Tablespoons Ketchup
1 Tablespoon Lemon juice
1 teaspoon Smoked Paprika
1 teaspoons Worcestershire sauce
1 teaspoon LA Gold Hot sauce
1/2 teaspoon Garlic Powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
I like a tablespoon of capers in mine
Posted on 4/7/24 at 4:56 pm to Gaston
quote:
Is it effectively 1000 Island?
You will get a lot of people who will say no, and go into great detail as to why.
But to someone unfamiliar, that is a fine explanation.
Posted on 4/7/24 at 5:22 pm to Herschal
I’ve always associated thousand island with having pickles/relish.
I think most people will put any sauce with mayo and ketchup/chili sauce in the thousand island category when trying to describe it.
I think most people will put any sauce with mayo and ketchup/chili sauce in the thousand island category when trying to describe it.
This post was edited on 4/7/24 at 5:23 pm
Posted on 4/7/24 at 5:30 pm to Gaston
quote:
Mississippi delta thing
Basically. It was served on a lot of things in Oxford. Boure’ had a cheeseburger with fried pickles and comeback sauce on it.
Another Delta specialty sauce is “Hoover sauce”
Posted on 4/7/24 at 7:35 pm to Herschal
quote:
You will get a lot of people who will say no, and go into great detail as to why.
But to someone unfamiliar, that is a fine explanation.
No. No, it is not.
Comeback is way, way better than Thousand Island.
It's unfortunate The Elite closed after the death of the owners several years ago, but you can still find some excellent copy cats in the Jackson area.
Crechale's has always been my favorite.
ETA: My wife is from Columbus and they have a unique dressing similar to Comeback they call Wine and Cheese. It's really good, too.
This post was edited on 4/7/24 at 7:38 pm
Posted on 4/7/24 at 8:17 pm to TideSaint
I agree with all of what you say. It’s not the same and it is better.
I essentially meant it was a serviceable explanation to those who are truly unfamiliar with it, but have had 1000 Island.
I essentially meant it was a serviceable explanation to those who are truly unfamiliar with it, but have had 1000 Island.
Posted on 4/7/24 at 8:23 pm to Gaston
The Mayflower is very good. I suggest go before it closes.
Posted on 4/8/24 at 10:07 am to Saskwatch
quote:
Another Delta specialty sauce is “Hoover sauce”
Grilling thick pork chops with Hoover Sauce is pretty fool proof. It’s flammable as shite, so just season how you like and grill it like normal then baste those frickers with some Hoover Sauce and catch them on fire for a couple minutes. It will put the most wonderful charred glaze on them.
As far as the comeback thing, I’ve never really thought about it. I’m from Greenwood, and feel like I’ve seen it on the menu elsewhere (like in other states), but OP’s got me having some kind of Mandela effect thing going on.
ETA: And I agree with the people saying it’s not the same as 1000 Island…
This post was edited on 4/8/24 at 10:09 am
Posted on 4/8/24 at 11:47 am to Gaston
It's big in Vicksburg. It was referred to as Nosser Dressing when I first saw it. My FIL and his brother used to make a big batch of it every year. I think the family that owns/owned Beechwood and maybe another restaurant (Rowdy's?) are credited around there for it, but probably didn't invent it.
Posted on 4/8/24 at 2:41 pm to Gaston
Mississippi's fight to be relevant in the culinary world
Posted on 4/8/24 at 3:19 pm to JTM72
Truth!
Nasty shite.
Nasty shite.
Posted on 4/9/24 at 6:29 am to Gaston
Inspiration for Cane’s sauce
Posted on 4/9/24 at 7:13 am to HoustonGumbeauxGuy
quote:
Inspiration for Cane’s sauce
More likely Cane's sauce was inspired or copied from Guthrie's where Graves worked at when he was a student at UGA.
Posted on 4/9/24 at 12:53 pm to JTM72
Lol I don't care about upvotes/down votes. but I was kind of surprised at all the down votes on this.
Genuinely curious, what has Mississippi brought to the table(pun intended) in the culinary world? Besides comeback sauce. I'm not aware of anything that is uniquely mississippi inspired when it comes to food.
No one ever says "I can't wait to get some mississippi style food"
Also, Soul food should not be considered as it is just a southern thing, not just mississippi.
Genuinely curious, what has Mississippi brought to the table(pun intended) in the culinary world? Besides comeback sauce. I'm not aware of anything that is uniquely mississippi inspired when it comes to food.
No one ever says "I can't wait to get some mississippi style food"
Also, Soul food should not be considered as it is just a southern thing, not just mississippi.
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