Izbnso PMed me about more Southern Cooking discussion. So here is some.
Some of what I like: Long cooking, use of vinegar, pickles, slaws, relishes, desserts, barbecue, bread, biscuits, cornbread, fried foods
Some of what I don't like: Grits, hominy, spoonbread. I'll say cornbread again as it's quite regional and some types just don't work for me. Also collard greens They've been too bitter for me. I've liked other greens better. I'll get all kinds of grief for not appreciating these hallmarks of Southern Cooking I'm sure.
In general terms, the South isn't afraid of fats and what they bring to a dish. I think we've lost that richness and flavor in much of modern cooking. The pig has reached some of it's highest peaks among the Southerners with barbecue, bacon, sausage, ham and lard. Yet it can be integrated with a modern healthy diet with discretion, moderation and balance.
Yet despite that richness, they're frugal, eating just about anything everything. Like most great cuisines, the best of the South rises from the eating of the poor commoners. And again like most great cuisines, there was a rich culture that refined some of that primitive cooking. Hospitality regardless of class is also a hallmark of the culture that is reflected in the cuisine and it's love of prepared foods for quick sharing and snacking.
And don't forget blues and jazz.
Phil
Some of what I like: Long cooking, use of vinegar, pickles, slaws, relishes, desserts, barbecue, bread, biscuits, cornbread, fried foods
Some of what I don't like: Grits, hominy, spoonbread. I'll say cornbread again as it's quite regional and some types just don't work for me. Also collard greens They've been too bitter for me. I've liked other greens better. I'll get all kinds of grief for not appreciating these hallmarks of Southern Cooking I'm sure.
In general terms, the South isn't afraid of fats and what they bring to a dish. I think we've lost that richness and flavor in much of modern cooking. The pig has reached some of it's highest peaks among the Southerners with barbecue, bacon, sausage, ham and lard. Yet it can be integrated with a modern healthy diet with discretion, moderation and balance.
Yet despite that richness, they're frugal, eating just about anything everything. Like most great cuisines, the best of the South rises from the eating of the poor commoners. And again like most great cuisines, there was a rich culture that refined some of that primitive cooking. Hospitality regardless of class is also a hallmark of the culture that is reflected in the cuisine and it's love of prepared foods for quick sharing and snacking.
And don't forget blues and jazz.
Phil