Potato salad with the potatoes still warm. It's a wonder any of it
lasts long enough to make it to the table! Can I have a taste? Me, I
want a taste, too! Can I have another taste?

Nancy

-------
I was never lost, but I was bewildered once for three days.

--Daniel Boone



On Jan 11, 2007, at 11:35 AM, Excalibur131 wrote:

> Nancy, I'm not familiar with the article, but your post got me to
> thinking... about southern food. I don't think I have a strict
> interpretation of "southern," but it somehow fits my needs.
>
> We've mentioned Virginia and Smithfield Ham, biscuits and real
> butter, and
> buttermilk. I'm pretty sure I saw a couple of folks mention peanuts
> and
> peanut soup in their post. But what about...
>
> Fried chicken? The best fried chicken on the planet, no contest,
> hands down,
> is southern fried chicken.
>
> Gravy? To go with that fried chicken we need the world's best
> gravy. Yep,
> chicken gravy just ain't right if it ain't made in the southern
> way. Its got
> to have those little bits and pieces of fried chicken stuff in it.
> And talk
> about GREAT eatin', oh my, how about some of those buttermilk biscuits
> lathered with real butter and dipped in that good ol' southern chicken
> gravy!
>
> I hate to say it, but you might as well toss the potato salad out
> if it
> isn't made with a southern touch (and, yes, there are bunches of
> ways to
> make good southern potato salad). Once you take the southern out of
> the
> potato salad you end up with "pickle juice mush," "mustard lumps,"
> or some
> other concoction that doesn't even resemble potato salad.
>
> Peaches? Yep, give me my peaches from the south. A reminder though,
> not all
> southern peaches have to come from Georgia. There are some other
> really
> great southern peaches out there.
>
> Fried okra? I don't know if you can get that anywhere except the
> south.
>
> Hog jowl? Yesssssssssssssss! I love fried hog jowl; plus it's great
> for
> seasoning. Something tells me I'm not going to find fried hog jowl
> in Boston
> or Walla Walla.
>
> Dressing or stuffing for Thanksgiving? The very best ones are southern
> hand-me-down recipes. Not to mention the giblet gravy -- notice how
> I got
> back to gravy.
>
> Clam chowder? Give me the clean, salty Chesapeake Bay clam chowder
> with
> cherrystone clams everytime.
>
> I could go on and on with this list, but I'm going out of my mind
> drooling
> over what I've already said.
>
> Tom
> Eastern Shore & More Forum
> http://www.easternshoremore.com/forum/

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