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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.

"Fat Tire" - best beer I've ever drank and goes with anything.

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.

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 my neck of the woods, if it ain't pork it ain't BBQ.

head cheese, mountain oysters and blood pudding

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.

Mary Mac's Tea Room for real down home Hotlanta cookin. The Varsity is the world's largest.

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.

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.

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.

FYI - Firefly Sweet Tea Vodka is made on Wadmalow Island, 30 miles from Charleston.

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.