floridasouthernstyle

Bowing before the historical greatness of this thread, I have to submit my own horrifying memory. My grandmother can certainly have her high points (anything in the baking department, especially red velvet cake!), but sometimes she tries to branch out as far as meals are concerned. Now, she is a 70-year-old southern grandma, cooking since she was probably 4, and excells in all things fried, if that gives you any indication of her cooking style. One evening she called and invited me to dinner, saying that she had something new for me to try, and it was the best things she had ever put in her mouth (her most common phrase). I agree, but already hear the low, building, horror-movie music building in my head. I get to the house, open the door, and the smell alone literally brought me to my knees. After recovering from the initial shock, I worked up the courage to enter the house again, and this time managed to make it inside to talk to her. "Clam chowder," she said. "They had canned clams on sale at the IGA, and I just thought they looked so good I couldn't pass them up." Needless to say, I didn't stay for dinner...

First of all, I want to share my concern with you, your family, and those who are suffering. Food is a good way to move through both the healing and grieving processes. As a recent college grad, I wrote one of my senior theses on the role of food in times like these, focusing specifically on the communities response to a death in the South. While it is good to have simple, nutritious meals on hand and to bring to others, if you are involved and doing the cooking, it would be really good to think of the person who is either in crisis or has passed away. Think of foods that had a special connection to that person, and although they may not be the easiest or most convenient, it can be extremely meaningful. For example, one of my grandfather's favorite dishes was simply fried oysters. When he died, my mother and I went and got some fresh oysters from Apalachicola, FL (not too far away!!!) and fried them to share with the family. This was a bit of a task, but we sat around the table and ate and shared memories of my grandfather. So that's my two sense, try to make a connection with the person and the food, and I think it will certainly help everyone who shares in the meal. Best wishes!

Oh no!! You were in St. Croix and only had the bottled VI Pale?? Yes, the mangoes are a neat island twist, but you should have gone to the brewery in downtown Christianstead, where they actually make the beers and have several different varieties. It's right on the harbor with a great atmosphere and fantastic bartenders. The VI Pale Ale that you had is actually from a brewery on St. Thomas, I think, because the Pale that is made on St. Croix is Blackbeard Ale. It's good, but the same place brews a honey wheat that is out of this world. Sadly, or perhaps it's better this way, but the only one they bottle and ship is the Blackbeard Ale. I can't wait for my regular trip down, between the fishing (you can reach out and touch tarpon on the boardwalk in front of the bar!!!) and the beer, St. Croix is a great place. Hope you enjoyed your time there.

Well, I didn't get to see the beer Advocate list, but from ratebeer.com, which is apparently similar, I was surprised to see the Dogfish Head 90-Minute IPA, but not the 120-Minute. This is a truly great beer, I think, drinking much like a sherry. If this is a list where the "extreme" beers get a boost, I would really imagine this one on there. Cheers!

Hi all, thanks for such a good discussion on this. However, I'm afraid you have made a grave error....the omission of the fabulous Florida strawberry. I'm sure that there are many wonderful varieties in California and otherwise, but all the Plant City growers are absolutely fantastic. Perhaps the best part, though, is the ready availability at local grocery stores such as Publix. Any thoughts on this?