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Old 06-05-2015, 03:52 PM   #41
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I'm from Miami, so I'm no expert in southern cooking.
Do you have any good Cuban recipes?
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Old 06-05-2015, 04:02 PM   #42
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You're not trying hard enough!
I will try to correct that with more effort. I have a list of folks I would like to feed.
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Old 06-05-2015, 06:36 PM   #43
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I was just watching "A Chef's Life" on PBS. Vivian Howard is a chef in eastern North Carolina who uses ingredients from the area in her restaurants; in this episode she made a four-course lunch for members of the Southern Foodways Alliance, a professional organization of chefs and enthusiasts of Southern cuisine. She compared Southern food to Italian cuisine in that different regions of the South have very different traditional foods and preparation methods. I thought that was an interesting perspective.
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Old 06-05-2015, 09:08 PM   #44
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I was just watching "A Chef's Life" on PBS. Vivian Howard is a chef in eastern North Carolina who uses ingredients from the area in her restaurants; in this episode she made a four-course lunch for members of the Southern Foodways Alliance, a professional organization of chefs and enthusiasts of Southern cuisine. She compared Southern food to Italian cuisine in that different regions of the South have very different traditional foods and preparation methods. I thought that was an interesting perspective.
And that has been said right here in our forum. Even here in New England. You can find so many different ways to make clam chowder. There is not one way to make any dish except a glass of tap water.

That is a very interesting show.
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Old 06-06-2015, 12:00 AM   #45
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I can't imagine making chicken fried steak or biscuits and gravy with anything other than white gravy. In my very humble non-southern opinion, those dishes are all about the white gravy.
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Old 06-06-2015, 12:07 AM   #46
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I can't imagine making chicken fried steak or biscuits and gravy with anything other than white gravy. In my very humble non-southern opinion, those dishes are all about the white gravy.
I've had chicken fried steak with brown gravy, white gravy, and sausage gravy - it's most always good. More important for me is that it's real steak and hand battered, not bought frozen and pre breaded. I've been served some rather poor excuses for chicken fried steak.

Maybe the best is a little restaurant in the mountain town here in Colorado where my sister lives... killer white gravy!
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Old 06-06-2015, 12:11 AM   #47
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First things first. I know of no "Southern Ladies" that brown the flour or even use brown gravy. LOL.
Here in the south its white gravy with the occasional sausage added and poured over biscuits.
I take anything I hear here very lightly as I have met very few people that actually know how to cook.
Are you kidding me? What are you saying? Gravies are made for beef, pork,ham, breads, and what ever you want to flavor anything with. Wild game, vegies,salads. your talking through your butt. Now don't tell me southern woman don't know how to make brown gravy. Your the one who can't cook!
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Old 06-06-2015, 12:16 AM   #48
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Not only can you brown your flour but you can also smoke it and give it more flavor.
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Old 06-06-2015, 12:55 AM   #49
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Originally Posted by RPCookin View Post
I've had chicken fried steak with brown gravy, white gravy, and sausage gravy - it's most always good. More important for me is that it's real steak and hand battered, not bought frozen and pre breaded. I've been served some rather poor excuses for chicken fried steak.

Maybe the best is a little restaurant in the mountain town here in Colorado where my sister lives... killer white gravy!
Yep, I'm with ya there, RP. As I said, I'm not a southern cook, but my grandmothers were, and I've kind of inherited some of their ways. I actually think that I could have just gravy with gravy.
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Old 06-06-2015, 01:08 AM   #50
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Not only can you brown your flour but you can also smoke it and give it more flavor.
What an interesting idea.
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