South for the Mouth
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Easy question! Obviously, people who eat at the Varsity. Also, go for the food and enjoy the chaos while you wait for service. It is a tourist joint after all, well as a student favorite. You probably had no idea what you were getting into. My local copper buddies warned me.
Very parochial folks often have troubles with "different." Expecting a "New York" slice and getting a regional style pie in Northern Italy would be a shock and, to some, a disaster. Thank goodness for those types, the "Golden Arches" are ubiquitous but, watch out, the beef may be Irish.
Grand son and I had a filet tail wrapped in thick bacon for dinner.
I like slaw with BBQ and hot dogs.\
I like a slab of cheese with apple pie.
I like slaw with BBQ and hot dogs.\
I like a slab of cheese with apple pie.
Have to ask ... any condiments, like honey?
I pick up ham occasionally and Easter is coming. I believe country ham is saltier.
Usually, I make sandwiches with brown/pub mustard and horseradish or horsey sauce. And we generally have leftover biscuits.
Nope. I like it hot off the grill. Country ham is definitely saltier. And it's grilled on flat pan so salt gets more intense. Red eye gravy can be served with it, but I rather drink my coffee.
Then there was poor old Nelson Rockefeller campaigning down south, and they brought him some grits and he put cream and sugar on them, thinking about cream of wheat. The proper topping is red eye gravy or butter and black pepper.
Smoked pork is smoked pork? Not according to the locals in east and western North Carolina. In the east the barbecue pork is basted on the pit with vinegar and hot peppers, and in the west, it is basted in a sauce with tomato, and the chopping is different, finer grain in the east. It sure tastes like a different dish to me.
In the South, McDonald's routinely offers country ham biscuits, but if you ask for them up North at a McDonalds, they don't know what you are talking about. Maybe these days ... I don't really know...but when I asked for them in the North they thought I was teasing.
Smoked pork is smoked pork? Not according to the locals in east and western North Carolina. In the east the barbecue pork is basted on the pit with vinegar and hot peppers, and in the west, it is basted in a sauce with tomato, and the chopping is different, finer grain in the east. It sure tastes like a different dish to me.
In the South, McDonald's routinely offers country ham biscuits, but if you ask for them up North at a McDonalds, they don't know what you are talking about. Maybe these days ... I don't really know...but when I asked for them in the North they thought I was teasing.
Damned Yankees took over Chapel Hill. Stopped by their Mickey D and asked for ham biscuit. Was told they don't serve it, but they have Canadian Bacon. Go figure!
A thin slice of good cheddar is heaven on apple pie..........
Not refined??!!
Apparently you’ve never experienced a South Texas heuvos rancheros & pork chops, swimming in a heavenly char-roasted molcajete salsa, with refried beans, camp fries, fairly crispy homemade flour tortillas, and camp coffee.
No, but that sounds delicious. I'm not only comparing american cuisine to fastfood, but I generally compare it to comfort food like barbecue.
Fast food = not southern
Barbecue masters will fight you when accused of not being refined.
Just WHAT do you consider ‘refined’ ?
Ever ate at a Michelin star place? That's what I call "refined", but still can not be everyone's preference or the epitomy of "refined". That's not to bodge any of the skills of any other chef which is not making "refined" food by anyones definition and I might take my words back when I eat proper barbecue. Sometimes not "refined" food is damn good. I was also not to trying to say southern food is "fast food", looking only at barbecue or some Creool stews which can take a damn long time and deserve to be savored and not only eaten.
I've never thought of the big fast food places Southern food anymore than Taco Bell is Mexican food...LOL!!
Whether true of not, I have read that smoking meat originated from the need to make a tough cut tender by cooling for hours at low temps.
Whether true of not, I have read that smoking meat originated from the need to make a tough cut tender by cooling for hours at low temps.
I love southern cooking in general, particularly that of southern Louisiana, and especially that of New Orleans. Best in the world, or at least the parts of the world that my boots have trod. (Honorable mention to Hungarian and German cuisine. With beer. Lots of beer.) One thing I've never understood is the popularity of "city" ham over "country" ham in the United States. I mean, with those who've had both. Done right, the former blows the other off terra firma, and makes it a pale, bland imitation, putting it somewhere in the tripe category by comparison. Just my opinion, of course, but it's better than bacon, if such a thing is possible.
I understand exactly what you meant. While we have our fair share of Michelin Star restaurants here in the states, this thread was about Southern Cuisine, and your right, it is based around comfort food. Having said that, I'm excited to see the variety of restaurants and dishes being served today compared to say 50 years ago. With the influx of peoples from around the globe who migrate here to call the US home, it's only a matter of time till we see dishes and cooking methods that combine all the glorious foods from other countries to our own cities, towns, and homes. You can find plenty of refined food and dishes in our large cities via Michelin Star and Fine Dinning restaurants, but the south here in the US prides itself on home grown delectable delights that sooths the soul and warms the heart. I dare say in 100 years you will see new and delicious food being made and served in US restaurants and households that bogle the mind and pallet.
I'm not entirely sure what "American" cuisine is. There are a great many regional cuisines and every one of them is refined, in the best sense. When I sit down to a plate of Huevos Rancheros at Tia Sophia in Santa Fé I'm experiencing the deep soul of Southwestern New Mexican cooking and there is something magical about their sopapillas.
Barbeque varies from region to region and people will fight over whose version is better. Chili is a national competition. All of this happens because there is refinement, in the best sense of the word, in the cooking of the various regions of the US.
It may not be served on a silver plate, but I'm not eating the silver plate.