Sir_Loin_of_Beef
Chef Extraordinaire
I'm from Miami, so I'm no expert in southern cooking.
Do you have any good Cuban recipes?
I'm from Miami, so I'm no expert in southern cooking.
You're not trying hard enough!
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.
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.
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.
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!
What an interesting idea.Not only can you brown your flour but you can also smoke it and give it more flavor.
Not only can you brown your flour but you can also smoke it and give it more flavor.
Do you have any good Cuban recipes?
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.
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!
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.
Absolutely! People from the mountains and the coasts and in between have very different food traditions.
Are you a renegade from the 60's that also smoked banana peels?Not only can you brown your flour but you can also smoke it.
Are you a renegade from the 60's that also smoked banana peels?
I think that it's kind of cool how she's bringing a new perspective on food to a place like Kinston. This is a very "country" town, most food here is rooted deep in tradition and the area is pretty much the opposite of metropolitan. A good friend of mine grew up there, and I spent a couple weeks there once. I think that being a native with family there really helped her gain acceptance.
I feel a little weird seeing the trials and tribulations of her relationships. I don't usually watch "reality TV", but since this is on PBS, I feel that it is more real, maybe a bit too real.
"And They Call Me Mellow Yellow", Donovan.
I read that a while ago. I was curious about the name, 'cause it just seemed like beef schnitzel to me. And basically, that's what it is.And interesting read in Wikipedia on the origin of "chicken fried steak". It is believed to have been first made from the pounded tougher cuts of beef in Texas, but the Oxford English Dictionary shows their first known use of the name in a Colorado newspaper. It is often called "country fried steak" too, and there is a lot of "country" not located in the south.