Topic 77 of 77: Southern Cuisine
Wed, Feb 11, 2004 (19:40) |
Marcia (MarciaH)
All of that good fried food we have been warned about. It is delicious!
20 responses total.
Topic 77 of 77 [food]: Southern Cuisine
Response 1 of 20: Marcia (MarciaH) * Wed, Feb 11, 2004 (19:50) * 1 lines
Please someone advise me as to what the gravy as in "biscuits and gravy" involves. It seems to be a white gravy but has some sort of flavoring.
Topic 77 of 77 [food]: Southern Cuisine
Response 2 of 20: Marcia (MarciaH) * Wed, Feb 11, 2004 (19:56) * 1 lines
And, while we're at it, what is the difference between Cajun and Creole? I see seafood balls made in both flavorings.
Topic 77 of 77 [food]: Southern Cuisine
Response 3 of 20: Marcia (MarciaH) * Wed, Feb 11, 2004 (20:04) * 1 lines
Do they ever serve mixed greens? I notice they sell "greens" in cans. I am guessing they are collard greens (whatever a collard is...)
Topic 77 of 77 [food]: Southern Cuisine
Response 4 of 20: Cie (Millenium) * Wed, Feb 11, 2004 (21:06) * 2 lines
i guess that because it is cheaper thats what people do
Topic 77 of 77 [food]: Southern Cuisine
Response 5 of 20: Marcia (MarciaH) * Wed, Feb 11, 2004 (21:46) * 1 lines
I'd have thought they would go pick their own greens. Most things look edible that I pull from my garden. Probably more edible than what I amgrowing!
Topic 77 of 77 [food]: Southern Cuisine
Response 6 of 20: Food Walrus (terry) * Tue, Feb 17, 2004 (08:45) * 5 lines
When I lived in Tennessee, we had a collard patch. Hmm, not a bad idea.
Maybe I'll start one here in Texas. It's been years since I've had a
garden, maybe it's time to go "back the to garden". We're getting
inspiration to do more planting from Kelly, our friend in Bastrop who
collects and freely distributes native plants to his friends.
Topic 77 of 77 [food]: Southern Cuisine
Response 7 of 20: Marcia (MarciaH) * Sun, Feb 22, 2004 (16:40) * 1 lines
I also have a friend who is crossbreeding heirloom tomatoes. I love that thought but will not try anything before we move to Tennessee.
Topic 77 of 77 [food]: Southern Cuisine
Response 8 of 20: Autumn (autumn) * Mon, Feb 23, 2004 (12:31) * 1 lines
You are moving to Tennessee??
Topic 77 of 77 [food]: Southern Cuisine
Response 9 of 20: Marcia (MarciaH) * Thu, Mar 18, 2004 (18:33) * 3 lines
Oh yes! Around Manchester, TN most likely. Seems there are old family ties there, so I am along for the ride. I wonder what hillbilly redneck (not my term - HIS!) cooking is like...
and what is red-eye gravy?
Topic 77 of 77 [food]: Southern Cuisine
Response 10 of 20: Autumn (autumn) * Thu, Mar 18, 2004 (19:53) * 1 lines
Last summer we sponsored a youth group of teens from Manchester to run our Vacation Bible School. They were here for 10 days, and we put them up in our homes (I had a mom and her son). They were really nice people, great kids.
Topic 77 of 77 [food]: Southern Cuisine
Response 11 of 20: Marcia (MarciaH) * Tue, Apr 13, 2004 (12:51) * 3 lines
Manchester is a happening place. I'll be back there in August for his family reunion and cemetary decorating and picnic. (Yes, they do that in the South!) I've met only the nicest people in Manchester. I am looking forward to living there instead of battling our way through Nashville to get there. I just wish it had better rocks!
Now I am supposed to learn how to grow okra so I can fry it. OK... but no red eyes for the gravy...
Topic 77 of 77 [food]: Southern Cuisine
Response 12 of 20: Marcia (MarciaH) * Tue, Apr 13, 2004 (12:55) * 64 lines
BTW, Bod Dylan and a bunch of rockers will be putting on Bonnaroo which will bring upwards of 60,00 fans to tiny Manchester. It has been a huge success the years it has been held. Watch for it! (Tickets for this are $275.00 !!!)
2004 Bonnaroo Artists Lineup
The 2004 Bonnaroo lineup has been confirmed. The 2004 Bonnaroo
schedule includes:
Dave Matthews
The Dead
Bob Dylan
Trey Anastasio
Willie Nelson
David Byrne
Primus
Wilco
Ani DiFranco
Gov't Mule
Los Lobos
Burning Spear
moe.
Galactic
Yo La Tengo
Femi Kuti
Medeski Martin & Wood
Gomez
Yonder Mountain String
Band
Damien Rice
North Mississippi Allstars
Country Hill Review
Beth Orton
My Morning Jacket
Gillian Welch
The Del McCoury Band
Taj Mahal
Sam Bush Band
Vida Blue feat. The Spam Allstars
Los Lonely Boys
Grandaddy
King of Leon
Bill Laswell's Material
Soulive
Neko Case
Calexico
Leftover Salmon
Cut Chemist
Chris Robinson & The New Earth Mud
Umphrey's McGee
Maroon5
The Black Keys
Tokyo Ska Paradise Orchestra
The Bad Plus
Mark Broussard
Donovan Frankenreiter
Ween
The Jazz Mandolin Project
Jo Jo and his Mojo Mardi Gras Band
Guster
Patti Smith and Her Band
The Radiators
Hackensaw Boys
New Monsoon
Topic 77 of 77 [food]: Southern Cuisine
Response 13 of 20: Lucie (alyeska) * Tue, Apr 13, 2004 (19:04) * 1 lines
I'm so glad to see these posts from you. My e-mail is not working so I can't send anything.
Topic 77 of 77 [food]: Southern Cuisine
Response 14 of 20: Food Walrus (terry) * Thu, Apr 15, 2004 (06:11) * 1 lines
What's wrong with your email? We finally have a robust email and webmail system at Spring with great anti-spam features. I've been wanting to get this running for a while. Finally, it's a reality.
Topic 77 of 77 [food]: Southern Cuisine
Response 15 of 20: Marcia (MarciaH) * Tue, Apr 20, 2004 (13:05) * 1 lines
lolol. Food Walrus? Are you beginning to resemble one or just using your name in an inventive way? (I remember Nan and the original Drooleurs doing such things)
Topic 77 of 77 [food]: Southern Cuisine
Response 16 of 20: Marcia (MarciaH) * Tue, Apr 20, 2004 (13:17) * 1 lines
Hi Lucie! I was just talking about you a few days ago.....long story but all complimentary!
Topic 77 of 77 [food]: Southern Cuisine
Response 17 of 20: Food Walrus (terry) * Tue, Apr 20, 2004 (22:09) * 1 lines
I resemble that remark ;-)
Topic 77 of 77 [food]: Southern Cuisine
Response 18 of 20: Marcia (MarciaH) * Thu, Apr 22, 2004 (09:11) * 1 lines
You? Tall and debonnaire? Svelte, even! I cannot remotely imagine you like a walrus, but it makes for interesting musing during traffic stops.
Topic 77 of 77 [food]: Southern Cuisine
Response 19 of 20: Marcia (MarciaH) * Tue, Aug 10, 2004 (11:17) * 3 lines
I consulted a Tennessee lady who has fried okra for over 50 years and her comment was to fry it until the cornmeal coating was brown. That was exactly the problem with the stuff I tried in a restaurant. It had not been in the fryer long enough.
I finally found out why they add potash or lye (or ashes) to hominy. It seems the Indians (Native Americans) discovered that the niacin in corn was unusable by the human body unless it had been "limed" I wonder how they knew? I still think it tastes funny, but it is much better for you if the niacin problem is true. Bert Wolf told me on his "Taste of America" PBS television program. Now you know.
Topic 77 of 77 [food]: Southern Cuisine
Response 20 of 20: Food Walrus (terry) * Wed, Aug 11, 2004 (05:17) * 1 lines
Just toss the okra in a frying pan with oil and then sprinkle corn meal over it?
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