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/ To subscribe, change options, or unsubscribe, please see the instructions at http://listlva.lib.va.us/archives/va-hist.html