Southern Cooking was Re: [Sca-cooks] (OT) Space Food Sticks

[Susan Fox-Davis]

We can trace much Southern Cooking back its ancestry.  Who settled the Southern
US?  People with names like O'Hara who named their houses Tara.  I.E., Goidelic
Celts.  People who ate boiled grains and boiled greens.  People who still deep-fry
a lot [I was offered chips with my lasagna in an Italian restaurant in
Edinburgh!]  Once they moved to sunnier climes, they used the particular grains
and greens that grew in the new land but the methods have not changed
significantly.

Jared gets all my share of the world's okra, for life.

Selene, Caid

We can muscle this thread back on-topic if we try, who's up for it?

Philip & Susan Troy wrote:

> Also sprach Nambeanntan at aol.com:
> >  >  Soon, their journey to the South side shall be complete . . . today, the
> >>  moon pies, tomorrow the boiled peanuts, sometime next week, grits! (though
> >>  it shall be disguised as polenta so as to fool the effete, pretentious
> >>  nor'eastern snobs . . .)
>
> Speaking as a nor'eastern snob, I can confidently say that grits
> aren't ever disguised as polenta. Mush, OTOH...
>
> (OB Tangent: In Hal Roach's "Our Gang" comedies of the 1930's, a
> great deal of the plotlines feature mush in one way or another. The
> prop mush used for the films looks more like oatmeal to me. Is there
> any possibility or likelihood that something other than cornmeal is
> being referred to? Is mush a generic term for a hot cereal, like
> farina, or does it mean different things to different people, or did
> they simply use oatmeal because it photographed better?)
>
> >  >
> >
> >Watch it Sig.....actually I was southern before I moved down to the 27
> >parallel.:)
> >In Brooklyn moon pies were called scooter pies.
>
> Yup.
>
> >   And nuthin betta than a mess
> >o greens (escarole, salt pork and beans) on a fall day. Think I'll check the
> >florithingy for greens.  Sig could you add greens to your tavern menu?
>
> Greens, BTW, may be considered a Southern specialty, but go at least
> as far back in the history of the cuisines of the Northern US (at
> least the nor'eastern snob market, anyway) as they do in the South.
> One might make an argument for the exclusivity of collard greens as a
> Southern thang, but literature, songs, and extant newspaper copy all
> identify bacon and greens (presumably mustards and turnip-type
> greens, possibly kale) as specialties of both Philadelphia and New
> York. See Weaver's "America Eats" for details...
>
> Adamantius
> --
> "No one who cannot rejoice in the discovery of his own mistakes
> deserves to be called a scholar."
>         -DONALD FOSTER