On Sun, 13 May 2007 14:22:56 -0400, Gene Kearns
wrote:


We also put chili, slaw, and onions on our hot dogs and hamburgers....
yeah, two meats. Don't even ask how many different kinds of meats go
into properly prepared Brunswick Stew.

I'm not much on stew, but sometimes my wife make bigos, or so-called
hunter's stew. Throw any meat you want in there.
But I love chili dogs if the chili is thick enough to spread.

And, yes, Bar-B-Q is pork.

I never could understand why anybody would waste good bar-b-q
sauce on beef. But some rib joints up here have the temerity
to ask, when you order ribs, "beef or pork?"
Gimme a break.


Shrimp and fish are served with grits.... sometimes for breakfast.

I used to fry up grit fritters and smother them with good syrup.
Didn't have the makings for anything else and didn't want to drink the
good syrup straight up. That was and is my only use for grits.

Brains and eggs can still be found at the finer eateries and you need
to understand Country ham, collard greens, cracklins, chitlins, souse
meat, and.... mountain oysters.

Best I know, I never had brains or cracklins, or country ham, and the
rest I don't care for. They call souse meat head cheese here.
Wouldn't mind trying country ham since I never met a ham
I couldn't get along with somehow.
My FIL work at Adjustable Clamp in Chicago and one year their
Christmas gift was a West Virginia smoked ham. That was by far the
best ham I ever had.
In Chicago there used to be a lot of southern folks and native
Americans (commonly known as hillbillies and Injuns) in Uptown,
so all that southern fare is known to anybody who got around.
Not to even mention all the black chitlin shops.
Besides, my ma was an Ozark ridgerunner and my grandma chewed twist
tobacco. Used to draw water and wipe with Sears catalog pages
when I spent summers with the grandfolks. Listened to Red Foley
talk on the radio at night over the din of the crickets. Yee Haw!

--Vic