hot cornbread crumbled into a cold glass of sweet milk - if I'm feeling frisky I might cut up some Vildalia onions and toss them in.
minutia, I grew up eating poke salad with sliced boiled eggs on top. As a boy I was always on the look out for a good stand of poke. When I found it I'd go back to the house, announce my discovery and get a grocery bag to pick "a mess". In the south we always picked "a mess" of greens.
beth 1 - you're right, it's better to wait two weeks to clean out a possom
Armadillos have now migrated up I-95 to SC. Haven't eaten one yet but somebody said they ain't nothing but possom-on-the-half shell.
"Fat Tire" - best beer I've ever drank and goes with anything.
An old southern summer favorite - sliced cukes, onions and tomatoes in white vinegar served chilled
As a boy I would bait a large hook line with chicken guts and tie it to a Clorox bottle. I would paddle out to the center of our pond and drop it in the water.
Next day the bottle would usually be wrapped around brush at the edge of the pond. I would then grab the bottle with a pole hook and drag it onto the bank. At the end of that hook would often be an snapping turtle the size of a dish pan.
My dad would cut it's fist sized head off and dump it's body into boiling water. He would then clean and dress it and cut it up like chicken. Mom would flour it and and fry it exactly as she would chicken.
Fried snapping turtle (aka mud turtle) tastes great and it's absolutely true that some pieces tastes like chicken while others taste like fish.
We were careful to dispose of the turtle head in a safe place as it would live for 24 hours and could still give you quite a bite if you were unfortunate enough to step on it.
We also ate possom but not unless it was caught and pinned up for a week and fed scratch so that it's system would be free of whatever it might have scavenged. Possom is best served with sweet taters. We even have a possom festval in SC. Yall know what a seven course meal in Clemson is? ............................. a six pack and a possom.
I never cared much for squirrel as it reminds me of eating a rat and it's just too dang greasy.
I'm from S.C. and take my wife on special occasions to F.I.G. ( Food Is Good ) The Charleston Grill (featured on PBS), Hanks (great upscale seafood near the Market) and The Peninsula Grill for dinner. For a great inexpensive lunch try Fast & French on Broad St. or Crew Cafe on Pinkney St. SNOB is okay but not in the same league as some I've mentioned. Jestines is just another soul food restaurant. Bowens Island is great when local oysters are in season. I too like the Hominy Grill.
For a great meal on HHI get reservations at the Ole Fort Pub and dine outside while the sun sets on Shull Creek. Trust me and order the chicken dish whatever it is. I can't wait to go back!
If you have the time eat a weekday lunch at Mrs. Wilkes Boarding House in Savannah. It's great and so is Paula Dean's. I can't decide which I like best. Southern cuisine at it's best!
No, they are a different grind. Cornmeal is ground much finer than grits. When you cook cornmeal like grits you get cornmeal mush which is very tasty and the texture is close to cream of rice. My great granny lost her teeth and my mother always claimed she lived on cornmeal mush the last few years of her life. My great grandpa ran a grist mill and the grind stones in the mill determine the grind of the corn.
You might try grinding your grits in a food processor to get a finer texture closer to cornmeal but I've never tried it.
In blind tasting tests Pepsi usually wins as it's sweeter than Coke.
In my neck of the woods, if it ain't pork it ain't BBQ.
I have a hard time eating octopus suckers.
head cheese, mountain oysters and blood pudding
Campbell's Oyster Stew - never cut it with milk but add spray butter and lots of black pepper. It's really tasty with Premium Multi-Grain Saltine Crackers.
We now have Rita's in SC and my Yankee wife says their custard is the real thing and just like she used to get in Rochester. It's too dense for me.
I had some unbelievable EVO ice cream at a pizzaria a short drive from Tibiron.
Mary Mac's Tea Room for real down home Hotlanta cookin. The Varsity is the world's largest.
I just got back from Silver Coast Winery at Ocean Isle Beach, NC. I bought a couple of cases of wine and they would not allow me to load them in my car until I was ready to leave. The summer heat of a parked car will destroy good wine I was told.
Down here in South Carolina we treat a funeral like a family reunion and make the same covered dishes we would take to a reunion. Fried chicken, squash casserole, country ham biscuits, pole beans and Irish potatoes, speckled butter beans, deviled eggs, creamed corn, collard greens, potato salad, candied yams, cornbread, congealed salad, sliced melon, Eagle Brand lemon pie, and pound cake to name a few. Someone always remembers to bring a gallon of sweet tea. Guess you could call it food to die for.
Love room temp Dr Pepper. It's also good served hot in a teacup.
You all should join a celiac support group in your area. They share food stuff, recipes and can pass on great info. I recently attended a gluten free picnic and the food was outstanding. There is probably a celiac in your area that bakes and sells great bread. It's a cottage industry where I live.
My mother's vegetable gumbo. My brothers and I have tried for years to duplicate it without success.
I love stewed okra with cornbread. Never thought of it as slimy but just how easy it slides down my throat.
Steaming or cooking oysters takes away much of the flavor. Give me two dozen on the half shell with Texas Pete, cocktail/horseradish sauce, saltine crackers and a pitcher of draft and I'm a happy guy. I once ate four dozen at the Acme Bar and Grill in NOLA.
The only CSA I'm familiar with lost the war of northern aggression.
FYI - Firefly Sweet Tea Vodka is made on Wadmalow Island, 30 miles from Charleston.
Sweet-tea in South Carolina is one word. The Beacon Restaurant just off I-26 in Spartanburg is the largest user of Lipton tea in the world. I know folks that will drive a hundred miles for a Beacon tea. It's that good. The Beacon now sells it's tea in many Super Markets across the over the state.
Bareneed, y'all need to stop at the Beacon on your way to Charleston. Order a tea, a slice que, a small order of rings and for desert, a fried pie-heated with ice cream This restaurant is a one-of-a-kind and featured in every major food guide. The "That's Incredible" TV Show did a feature on the Beacon. Y'all won't believe it!
We've had Yeungling in South Carolina for several years now. It's good but I'm really liking Fat Tire these days.
Is there a more American beer than PBR? I believe it won a blue ribbon at Chicago Worlds Fair in 1896.
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