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Southern Food Appreciation Thread - Page 11

post #151 of 161
Quote:
Originally Posted by jpeirpont View Post

Not really a Southern specific complaint but since this is the food thread I am in. When will people finally accept that tilapia is disgusting? So that store store will stop selling it.

soccer moms in flyover country need a cheap white fish that they can serve their budding family for self satisfaction. At $6 a pound, there you have tilapia.

It will never go away.
post #152 of 161
Quote:
Originally Posted by gomestar View Post

soccer moms in flyover country need a cheap white fish that they can serve their budding family for self satisfaction. At $6 a pound, there you have tilapia.

It will never go away.
Sadly I know you are right. I think catfish is many times better for that purpose tho.
post #153 of 161
Quote:
Originally Posted by edinatlanta View Post


confused.gif
Maine is New Englands Southern state.
post #154 of 161
Where the hell are the pictures?
post #155 of 161
Here is the lunch I made today

post #156 of 161
post #157 of 161
Quote:
Originally Posted by FLMountainMan View Post

My wife and her family...wow..... the food is so Southern. I didn't really get a full grasp of it until after we were married. All the women are just incredible cooks - and my mother-in-law is one of six children. And she's got cousins with farms, beehives, ranches, fishing boats, etc.... so the big meals - Thanksgiving and Christmas - would do Trimalchio proud. Field peas, collards, mustards, fresh grouper, apalachicola oysters, quail (not a fan), prime rib, fried chicken, mac and cheese with bacon, three kinds of cobbler, something called buttermilk pie, pimento cheese, it's amazing.
I grew up with feasts like this for the holidays and special occasions. My mom and other relatives are good cooks, and cook a lot. Lots of good food for every meal.

I don't eat that way now, and I'm actually glad I don't.
post #158 of 161
thread needs more pics.
post #159 of 161

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Top one is buttermilk-brined fried chicken, bacon garlic brussels sprouts and deep friend potatoes

Bottom one is slow cooked ribs. I used a blue ribbon winning spice rub and let the ribs sit for 16 hours in saran wrap . Now they are not burnt that's from the amount of brown sugar in the rub  and me placing it right above the flame for 5 minutes.

post #160 of 161
This thread should be alive.
post #161 of 161

I've always loved Southern food, though I've never been. Any weigh-ins on where I can find the best biscuits and gravy and chicken and dumplings? Gimme a region and hopefully it won't come to fisticuffs.

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