SC - Cracklins? We don't need no stinkin' cracklins!
Philip & Susan Troy
troy at asan.com
Tue Jan 18 04:10:46 PST 2000
Christine A Seelye-King wrote:
>
> Ah, sorry. I am, truly, a Meridian, been here all of my 21 years.
21 years? Good heavens! Who'd a' thunk it?
> However, I was born a Northerner (I won't use the "Y" word) and have
> never warmed to many traditional Southern foods - grits,
yeah, well, you got me
greens,
a famous 19th-century specialty of Philadelphia, PA
> pork skin,
Oh, you mean chicharrones
cracklin's,
Oh, you mean grebens
moon pies,
again, you got me, although these are quite common under other names up here
giblet gravy, etc.
> Christianna
> who *has* learned to love fresh black-eyed peas, real b-b-q,
> boiled peanuts, mint juleps, Co-Cola, and cornbread.
Okay, folks, she really is a Southerner. At least it looks that way from
up here in the normally not-so-frozen North (3 degrees right now!). I
assume the cornbread is white and sans sugar (I'm gonna get flak for
even mentioning this, I'm sure, but she _did_ say she'd been born a
Y...I mean in the North) and your proper pronunciation of Dixie Nectar
is duly noted.
My point is only that a number of the foods you mention are simply
American. I wonder, though, if I've been failing to distinguish between
urban and rural South?
Adamantius, feeling sensitive about his own regional cuisine
- --
Phil & Susan Troy
troy at asan.com
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