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

[Avraham haRofeh]

> 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!
> (Let's see, I was in Texas once, no, twice, but visiting transplanted
> relatives... I was in Northern Florida once, which is where I first
had
> grits, in a diner... other than that, I'm not sure I've been south of
> Cherry Hill, NJ.)

Well, I'm a tried and true, dyed in the wool, true blue New Yorker
myself (despite having been born in Kansas City MO - I lived there less
than six months!), and I eat southern food! I've been to N'Awlins (which
isn't, strictly speaking southern food), I've been to Miami/Fort
Lauderdale (which is, for all intents and purposes, New York South)...
but I've spent time in Opelika Alabama, too. Collard greens, grits,
black-eyed peas, the works. My friend Betty keeps promising to send me a
case of that wonderful, thick, treacly "Golden Syrup" they have down
there... there isn't anything quite like it up here.

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)