[Sca-cooks] Favorite Dessert

[chawkswrth at aol.com]

OH? <perks up, for if it was the Basin, we need to talk <G>>

How do you bake your Redfish? 

Helen
Familiar with Morgan City, and Metarie, and had, for the longest, *that* accent....


-----Original Message-----
From: Dragon <dragon at crimson-dragon.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Fri, 4 Apr 2008 11:02 am
Subject: Re: [Sca-cooks] Favorite Dessert



Elaine Koogler wrote in regard to chess pie:

>Well, you are one of the first from outside the south, particularly
>Virginia, that I've run into that's even heard of this kind of pie...too
>bad, it's really wonderful!
---------------- End original message. ---------------------

Not all of us "Damn Yankees" (I was born in NY so I guess I qualify) 
are so ignorant of the foods of the American South.

Grits, sweet potato biscuits, real barbecue (in its multitude of 
forms), chess pie, collard greens, mustard greens and a whole host of 
other Southern items are quite familiar to me.

In fact, I specialize in Cajun and Creole cuisines. Yes I know those 
aren't "Southern" in the sense you are thinking, but they are also 
widely misinterpreted outside of their native areas. I have had the 
pleasure and privilege to learn these styles in Louisiana from people 
raised in those traditions and I think they are worthy food ways to maintain.

Dragon

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  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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