menon1971

This may have already been stated, but I believe that yellow, white, blue, etc. corn can all be made into hominy grits via a chemical process, and that all of these types of corn can also variously be made into a coarser ground meal, typical of most "Southern" grits, or milled finer which yields cornmeal or polenta. Two grit related suggestions: 1. Wild mushroom grits -- think risotto. 2. New Mexican roasted green chiles with a nice sharp Vermont, New York, or Canadian white cheddar.

Right on. I looked at some other websites, but they had the usual sweet stuff. This should keep me busy for while. Thanks again.

I just received a 5 pound bag of nice pecans and was wondering if there are any savory (not desert) recipes out there. I am looking for things like soups, chutneys, pickles, sauces, etc. Thanks.

Fried turkey is excellent and takes much less time.

I am going to be at a conference at the Downtown Wyndham the next few days and was wondering if anyone had any suggestions concerning interesting places to eat, i.e., local favorites, eclectic fine/casual dining, etc. Thanks.

Interesting find, but... somethings amiss with that first one. I mean, my God, I've never been north of Hot Springs. And I'm expanding that a little farther into the frozen north next week when I go to Nashville. I only scored a 58% southern rating. You certainly can't go by that thing. ← Heck I got a 58% and I'm from VA with a maternal grand father from MN originally and a father from Detroit. I would definitely say that something is a bit off.

Good call on Mizuna. I dragged five of my fellow conference goers there last night and everyone had a great experience. Suprisingly affordable, too.

I lived in D.C. and agree that it is in may ways the Northern most Southern city, but where are there good ribs and who is eating the pig's feet? ← Go out to where "the Help" lives and you'll find it all. ← I am afraid that "the help" lives in rather than out. I looked for good ribs there and was unable to find them (except for at one hertitage fair downtown).

Lan4dawg, this goes a long way in confirming the way Andrea and I were originally looking at the geography. We originally steered clear of it because we thought it only provided definition for "soul food" and didn't include Cajun or Creole for example. On closer inspection of Louisiana (using that same example) it does in fact match, the food is somewhat different because the origin of the slaves and conditions that they lived in were different. So then, does the war between the states have little to do with our answer except as a point of reference? I mean, was the culinary culture in place long before the war? That is very funny. Boy, you got me one good! If I had a nickel for how many minutes I searched Google to find a recipe for IT. I think I just went snipe hunting. From a fresh off the bus Yankee perspective I would say the food is most absolutly "Southern". In my very limited experience the preparations, techniques and flavor combinations are amazingly unique. The ingredients are based on what is local, fresh and seasonally available in the region. Additionally, the recipes we have tried all require something of the cook in the way of commitment and attention unlike many other food we have cooked. You must want to do it, want to love to do it, fall asleep at the wheel at your own (and your dinner's) peril. Perhaps dramatic but I think correct nonetheless. Menon, your quote is the final peice of what we find wonderful about the food, there is a feel good quality about cooking, eating and sharing it. My wife cut a few hunks off our last apple cake and shared it with a couple of houses near us and now we have this weekly plate exchange going and new friends. In NYC a good next door neighbor is one who keeps to himself and keeps his music down. Unfortunatly for the eductional part for us it was hard to put a fence around that feeling. -Mike ← I have lived in VA (piedmont and tidewater), DC, NC (piedmont), and now make my home in AL (central -- above the black belt) and I think that might be the right interpretation. Southern food has a kind of terrôir context to it, reflecting cultures of scarcity which affected and still affects both communal attitudes about food and the efficiency of using ingredients. Native populations also influenced the colonist in terms of BBQ and smoking as cooking techniques.

Not to get too mystical here, but could there be a agreed upon spirit to what defines Southern food? Something like a worldview, a philosophy, or ethos? What do you all/y'all think?

I lived in D.C. and agree that it is in may ways the Northern most Southern city, but where are there good ribs and who is eating the pig's feet?

VA had plantations and grits and some have argued that "below the James [river] lies Dixie."

Agreed, with proofs presented if demanded. ← All I can say is Tudor's Biscuit World: sausage gravy, white beans and onions served with cornbread. Nothing like tucking into that after a day of hiking. They also, based on their availability in WV and KY supermarkets, really like frogs legs, something they share with folks in the Northern Midwest and Canada.

That kind of goes along with what I said above about areas in other states that are just on the other side of the states I defined as "the South." There's definitely some bleedover. But I think I'm safe in suggesting that Texas, as a whole, doesn't belong in the same cultural/cuisine continuity the way that Louisiana and North Carolina do -- despite the fact that Louisiana and North Carolina are much further apart. Hmm. I've been to the Dallas/Fort Worth area a number of times, and never thought it had anything that reminded me of what I think of as "Southern culture" as it would be found in e.g., Georgia or Tennessee. ← What is that all that similar between LA and NC? I think there is as much diversity in "Southern" cuisine as there is any other region. I personally would find it hard to essentialize southern food.

I may have come across as too critical. I found the crust to be excellent, but a little less crisp on the outside, more chewy on the inside (I like it a bit chewy) and a little less flavorful than I have had in similar establishments in places like DC (I wish I could remember then name of the place) and Italy (Florence and Naples). The tomato sauce was good, but I seem to remember that the sauce I usually got in Italy was slightly more tart, not bitter like from an under ripe tomato, but sharp. All in all I am glad they are here. I have been twice and have have twice been sated. By the way, I love a good garlicky slice of NYC grease pizza too, although a much different beast. What is your general impression? ←

To me it just sounds like a clash of worlds and I think the pork will win and the olive oil will be vanquished. But heck, give it a try. Do a small batch with some inexpensive supermarket olive oil and let us know how it turns out.

So, you cook (steam, saute, boil?) the boudin and then freeze it? How then do you prepare the frozen links? Does this just apply to the Louisiana style or to French boudin noir as well? Sorry for the probably dumb questions.

Menon, Can you expand on that? What was the best pie? what was positive and what was negative about Bettola's pizza in your opinion? Is that something to do with Neapolitan vs NYC style? Thanks ← I may have come across as too critical. I found the crust to be excellent, but a little less crisp on the outside, more chewy on the inside (I like it a bit chewy) and a little less flavorful than I have had in similar establishments in places like DC (I wish I could remember then name of the place) and Italy (Florence and Naples). The tomato sauce was good, but I seem to remember that the sauce I usually got in Italy was slightly more tart, not bitter like from an under ripe tomato, but sharp. All in all I am glad they are here. I have been twice and have have twice been sated. By the way, I love a good garlicky slice of NYC grease pizza too, although a much different beast. What is your general impression?

I am going to be in Birmingham in December. Where is the Lakeview area? ← Lakeview is on the east side of Southside, about 5 minutes from downtown. Bettola is next to Pepper Place in the Martin Biscuit building. From downtown you take 22nd St. toward Southside, then take a left on 2nd Ave. South, and then a right on 29th St. It is on the left. Where will you be staying? The food is good, not the best brick oven pie I have ever had, but a viable and competent effort.

Maybe it is that statue of Vulcan. When I visited the park in 1957 (I was stationed at Ft. McClelland outside Anniston) I was shown the cascades and the statue, then driven around through Homewood to see the famous "Moons"..... (I took a lot of photos.) ← Got to love a giant naked cast iron blacksmith, but seriously, who forges iron without pants? Seems rather like frying bacon shirtless. Birmingham has gotten progressively more cosmopolitan the three years I have lived here, but it still has a ways to go.

That is good news for Atlanta. We have a new Whole Foods going up as we speak, and have had a Fresh Market deep in the burbs for a few years now. I wonder if TJ will ever smile on Birmingham. We have now slighly over a million people metro, but have a bit of an image problem I am afraid.

Try http://purina.coosavalleymilling.com/home.htm for organic stone ground grits. They make white, yellow,and blue.

Too sweet for me. I like to make a version with a sweet Italian tomato paste and balsamic vinegar. Kind of like a catsup mustard.

Had to look: roasted NM chiles, jerk paste, pesto, habanero puree, chicken stock, tomato jam, coffee, field peas, and roasted chestnuts. Needless to say I live alone.

Thanks so much. This should get me started.