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01-22-2019, 03:49 PM
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#2
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Executive Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,618
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Pretty sure this is not southern. Though a pan of cornbread may well go with it, so that legally makes a difference.
I went to a neighborhood meat market the other day. Bought an in house smoked ham shank. Am simmering a pot of split peas soup for dinner tonight.
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01-22-2019, 04:27 PM
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#3
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Master Chef
Join Date: Jun 2012
Location: California
Posts: 9,104
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From what I've read about southern food, it is influenced by African American cuisine, also Native American, and many other cultures as well. Hmmm....I might have to search around for a book, as this does sound like a very interesting subject.
I'm planning on enchiladas and refried beans with salsa for dinner, but Tyler is out of school at noon all week, and it's a beautiful sunny day.  We might spend the afternoon outside after all the rain we've had lately.
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Grandchildren fill the space in your heart you never knew was empty.
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01-22-2019, 04:30 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,719
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We’re having sous vide chicken breasts and a couple of sides TBD.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-22-2019, 05:37 PM
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#5
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Senior Cook
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 274
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I am having some Tex-Mex food, with some fresh corn tortillas. Not really southern food, but close enough.
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Dave
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01-22-2019, 06:08 PM
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#6
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,964
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I pulled a bag of Greek meatballs out of the freezer. Trying to decide how to serve them and with what sides. The freezing temperatures we've had have made my romaine all bitter - yuck - so no salad. Some combo of onions, garlic, bell peppers, potatoes and canned tomatoes. Hmmm...
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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01-22-2019, 07:48 PM
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#7
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,211
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Beef and broccoli on egg noodles..
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01-22-2019, 08:19 PM
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#8
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,855
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My lunch bunch had a great meal at a new restaurant owned by a friend of one of the members. It's an upscale Italian fusion place and we all thought the food was excellent. The location is great next to the downtown movie theater on Main St. so we went to see a movie too. Nice day.
Sooooo...I'll be heating up the leftover Mexican soup I made a couple nights ago. It's always better the second time around.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-22-2019, 08:37 PM
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#9
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Executive Chef
Join Date: Jan 2017
Location: Dallas
Posts: 4,492
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Quote:
Originally Posted by Cheryl J
From what I've read about southern food, it is influenced by African American cuisine, also Native American, and many other cultures as well. Hmmm....I might have to search around for a book, as this does sound like a very interesting subject.
I'm planning on enchiladas and refried beans with salsa for dinner, but Tyler is out of school at noon all week, and it's a beautiful sunny day.  We might spend the afternoon outside after all the rain we've had lately.
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It is a melting pot. Just within Louisiana, you have creole food, which has a Caribbean vibe, and cajun, with a French Canadian history. Moving West to Texas you ran-into German settlers which is probably where our famous chicken-fried-steak originated. And further West, there emerged Tex-Mex.
CD
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“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
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01-22-2019, 09:46 PM
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#10
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 11,937
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Don't forget the southeast either, cd. Gullah cooking and other lowcountry foods from SC. Country cooking from the landlocked portions of the Carolinas, Georgia, etc. And Florida...where half the chains are transplants from up north, just like the residents.
Southern would have been good today - I've been wanting to make shrimp and grits lately. However, I cooked two soups and prepped two more on Sunday. Today's beef barley has been maturing in the fridge since Sunday, and MAN is it good!
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Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem. ~ James Patterson
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