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pogophiles

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Posts posted by pogophiles

    Southern Meat 'n' 3 Meals

    in Food Traditions & Culture

    Posted

    Here in Nashville, the "Meat & Three Capital of the World", you find both kinds -- most are sit-down table service, but a few are cafeteria-style. It's really hard to pick a favorite, but I tend toward fried chicken, a mixture of turnip & mustard greens, squash casserole, and purple-hull peas. At the peak of summer, though, I tend toward all veggies: fried corn, lima beans, fresh sliced tomatoes and okra...

    Big Apple Barbecue Block Party 2003

    in New York: Dining

    Posted

    For me, if I go to Memphis, I have no trouble enjoying the ribs and pulled pork pretty much everywhere I go --

    My point is that Memphis is an exception to the rule. Try visiting all the barbecue places in the Nashville area (none of which are attempting whole-hog, to my knowledge), for example, and you will quickly discover that disappointment also exists in styles other than whole-hog...

    Big Apple Barbecue Block Party 2003

    in New York: Dining

    Posted

    Whereas, any idiot can cook a totally acceptable Memphis-style pork shoulder or wet-sweet ribs.

    FG,

    While I don't disagree with your ranking or the logic behind it, I do disagree with your "any idiot" quote. I've eaten far too much poorly executed shoulder and ribs to believe that "any idiot" can do it right. Your comment leaves the impression that there is little room for variation within these styles, which certainly runs counter to my experience...

    Fried Chicken

    in Cooking

    Posted

    I never brine for fried chicken and I always leave the skin on. Usually I soak the chicken for 3 - 4 hours in whole milk and a dash of Cholula or occasionally in buttermilk (no hot sauce), and then dredge in all-purpose flour seasoned with salt, black pepper and a bit of cayenne. I cook it in a well-seasoned cast iron skillet in vegetable shortening plus a couple of tablespoons of bacon grease until I get a shatteringly-crisp dark mahogony crust. In cutting up the chicken, I only get three pieces from the breast, one of which is the pulleybone (wishbone).

    Cash or Credit Card?

    in Restaurant Life

    Posted

    also what amazes me is that everyone had enough money on them to pay in cash but would normally pay by credit card.  why are all these people carrying quite a bit of cash on them and then choosing to pay by card?

    I can think of three reasons for doing this:

    1. Cash Flow -- As long as the balance is paid off every month, using the card delays having to actually part with the cash by as much as a full month.

    2. Record-Keeping -- Documented evidence of where your money went.

    3. Earning rebates from affinity cards -- could be frequent flier miles, discounts from GM, cash rebates at end of year...

    High-end Southern cooking

    in Food Traditions & Culture

    Posted

    This thread got me thinking.... is it southern cuisine if you serve fois gras? I tend to think not.

    I disagree, provided a southern twist is put on the dish (eg. adding scuppernong jelly). I agree that it is not a traditional southern dish, but if you eliminate ingredients not indigenous to the area, then what are we to make of traditional southern dishes that do include such ingredients? I'm thinking specifically of the use of pineapple which does show up in a lot of southern salads and desserts...

    The joys of polenta

    in Cooking

    Posted

    This looks like an appropriate place for one of my favorite food-oriented poems:

    SONG TO GRITS

    When my mind's unsettled,

    When I don't feel spruce,

    When my nerves get frazzled,

    When my flesh gets loose --

    What knits

    Me back together's grits.

    Grits with gravy

    Grits with cheese.

    Grits with bacon,

    Grits with peas.

    Grits with a minimum

    Of two over-medium eggs

    mixed in 'em: um!

    Grits, grits, it's

    Grits I sing --

    Grits fits

    In with anything.

    Rich and poor, black and white,

    Lutheran and Campbellite,

    Jews and Southern Jesuits,

    All acknowledge buttered grits.

    Give me two hands, give me my wits,

    Give me forty pounds of grits.

    Grits at taps, grits at reveille.

    I am into grits real heavily.

    True grits,

    More grits,

    Fish, grits and collards.

    Life is good where grits are swallered.

    Grits

    Sits

    Right.

    -- Roy Blount, Jr.

    :biggrin:

    Opryland Good Eats

    in Southeast: Dining

    Posted

    I've never had a great meal in the Opryland Hotel. The hotel really concentrates on convention business. What Nashville does best is in the plate lunch or meat & three arena. Places like Swett's, Arnold's, Sylvan Park, Monell's, Elliston Place Soda Shop, Roteir's, etc... are all good examples of this. If you are looking for something more upscale, there are a lot more choices now, but I have not sampled a lot of them. I would recommend you check out Kay West's restaurant reviews in the Nashville Scene for further guidance. Good luck!

    Nashville Scene

    Opryland Good Eats

    in Southeast: Dining

    Posted

    Trish -- You should really consider renting a car. Opryland Hotel is in the middle of a vast culinary desert (miles from anywhere you would want to go either for food or for "attractions", save for the hotel itself). You will spend more in cab fare for a couple of trips away from the hotel than you would on the car.

    TDG: JAZ Hates Raisins

    in Cooking

    Posted · Edited by pogophiles (log)

    I'm with you on the golden raisin thing....they are like wormy little grubs.  And just thinking about grubs makes me want to take a shower...yuck!

    Agree with the "yuck" comment.

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