[Sca-cooks] Southern cooking, was yippee - oop, ot

[A F Murphy]

I don't eat them together! I eat grits with butter and salt and pepper.
I don't do red-eye gravy. And I save my bacon grease to cook greens
(Well, OK, usually kale or beet greens or turnip greens - collards
aren't my favorite.

I admit, I've never fried okra. Chicken, but not for a long time. And
BBQ is a bit tough in the city. I only sweeten cornbread if I'm making
it for breakfast or something like that - I don't like sweet breads with
dinner.

I'm looking in Greenmarket for fiddleheads...

Anne


Philippa Alderton wrote:

>--- A F Murphy <afmmurphy at earthlink.net> wrote:
>
>>But, but, you know, even I eat grits! (And even
>>sometimes black-eyed
>>peas, though that's not a regular on my table. ) And
>>I'm not exactly
>>Southern... I think you all know by now that I'm a
>>real live New Yorker!
>>
>
>Well, grits and black-eyed peas are pretty bland.
>Adamantius told me about cooking red-eye gravy, too.
>
>But, those are minor. After all, you Yankees need to
>try good food occasionally.....
>
>Never yet met a Yankee who could make proper fried
>chicken, fried okra and green tomatoes, or BBQ- you
>just don't have the background. And most of y'all
>think bacon grease and lard are to clog your sinks,
>and collard and other greens to decorate with, a la
>Martha Stewart....
>
>Never mind, making good biscuits and corn bread (what
>in HELL is it with the sugar y'all put in it?).
>
>You're just culturally, and dietetically deprived, and
>thereby depraved. I don't think a Yankee alive can
>smoke a ham right, or cook it right after it's
>smoked.....
>
>Ah, well. Keep looking out the front door for that
>poke weed to come up. Any day now, with the weather as
>it is.....
>
>Phlip
>
>=====
>Never a horse that cain't be rode,
>And never a rider who cain't be throwed....
>
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