Southern Food

[Anonymous No.6330609]

Let's talk about southern food.

>Favorite dishes
>Favorite ways to prepare southern food

[Anonymous No.6330622]

>>6330609

fattie, overcooked mush, tons of sugar, shit appearance.

/thread

[Anonymous No.6330628]

>>6330622

YOU eat a dick.

[Anonymous No.6330662]

>>6330628

Yes, please. I would very much prefer to eat dicks then have to be stuck in some redneck wasteland, being fed slop from a bucket in a trailer down south.

[Anonymous No.6330669]

>>6330662
>implying southern food isn't nigger food
Those are your pets though aren't they, sjw?

[Anonymous No.6330671]

>>6330662
>>6330622
I was like you once. Then i moved out to a redneck area and have found that southern food is awesome if prepared right.

[Anonymous No.6330684]

>>6330662

Rednecks are fun as hell.

[Anonymous No.6330700]

>>6330669

It may have started out as broke slave nig. food but just like everything else the white man stole it then called it their own.

[Anonymous No.6330701]

>Let's talk about southern food.

That's a can of worms if I've ever seen it. It can mean so many different things. Soul food, barbecue, Cajun/Creole, Tex-Mex, low-country...

My ideal meal would be a fried pork chop with collard greens, corn on the cob, and a plate of sliced garden-fresh tomatoes and cucumber. A glass of sweet tea to wash it down.

[Anonymous No.6330708]

>>6330700

You're talking specifically about soul food. Southern cuisine is much more diverse than that.

Most classic southern recipes erupted out of poverty in general. Mutton is popular in Kentucky because the state was once a huge wool-producer and the best way to prepare old sheep was to barbecue them.

[Anonymous No.6330718]

>>6330701
>It can mean so many different things.

So can, say, 'Italian food'. You have to take into consideration a lot of different areas.

The South is a diverse place.

[Anonymous No.6330736]

Got a gumbo recipe. Anybody want it?

And yes Creole≠ Southern. But I'm from NW Louisiana, so Soul Food, Creole, Texas BBQ, it's all fair game to me.

[Anonymous No.6330745]

>>6330708
>Most classic southern recipes erupted out of poverty in general

Very true. An honestly, that's also true for a lot of famous cusine all around the world. A lot of classic French dishes served at snooty 3-star joints all around the world started out as peasant food.

[Anonymous No.6330747]

>>6330736

Let's see it. I've always wanted to try making gumbo.

[Anonymous No.6330749]

>>6330718
Aren't we just agreeing with each other? What's the problem?

[Anonymous No.6330755]

>>6330749
That depends on what you meant by 'can of worms'. I always kinda identified that phrase with trying to start trouble.

[Anonymous No.6330768]

>>6330755
But you didn't even quote that part of the comment.

[Anonymous No.6330771]

>>6330755

not trouble in general, but complexity.

As in: now we have to discuss Cajun food, and Creole food, and Tex-Mex, and soul food and....

[Anonymous No.6330778]

>>6330701
>My ideal meal would be a fried pork chop with collard greens, corn on the cob, and a plate of sliced garden-fresh tomatoes and cucumber. A glass of sweet tea to wash it down.

That ain't bad. Reminds me of the dinners my grandma made when I was a kid.

If we're talking ideal meals then I'd say fried chicken livers with sweet onion, mashed potatoes, cornbread, mustard greens, and iced tea (unsweet).

[Anonymous No.6330781]

>>6330778
>unsweet

I thought this was a southern food thread

[Anonymous No.6330784]

Britbong here. Would like to try this Southern/soul food stuff, looks comfy.

[Anonymous No.6330786]

>>6330718
Ive lived in ny,georgia and alabama.there is no italian food in the south just like ny doesn't have any mexican food cause if it did i'd be a fatass.

[Anonymous No.6330787]

>>6330622
You've never had good southern food. Sad. I could eat an entire plate of collard greens. That and red beans and rice are my favorite.

[Anonymous No.6330790]

Are grits really an acquired taste/flavorless? I've been eating them all my life and northerners tell me they're disgusting

[Anonymous No.6330795]

>>6330784
It's got a reputation for being very unhealthy, but there's actually a lot of emphasis on using fresh garden ingredients. It's just that there's so much fried stuff that's associated with it.

It's mostly garden vegetables, fried things, lots of side dishes, and comfort food.

[Anonymous No.6330796]

GUMBO GUMBO GUMBO

Keep in mind this is MY recipe... There are others much like it, but this one in mine. I like it pretty "rustic"

First off, the seasoning. This goes into a cup for later. So mix it up and set it aside.
1 tsp Paprika
1/8 tsp Cayenne Powder
1/4 tsp Ancho Powder
1/2 tsp Thyme
1/4 tsp Oregano
1/4 tsp Black Pepper

Now get out a pot. I use a 5 qt pot but this recipe makes like half of that.

1 medium white onion, chopped
3 stalks celery, sliced crosswise
1 softball sized green bell pepper, stemmed, membraned, and diced up (like 1/4inch pieces)
1 pound of Andouille Sausage, or "Cajun Style Smoked" if you can't find it
1 pound Chicken thighs. That's about 4 boneless skinless ones
1/4 cup flour
~3 heaping cups of chopped okra
16 oz can of diced or stewed tomatoes (roughly chopped) in juice
4 cups chicken broth
4 cloves minced garlic
2 bay leaves

[Anonymous No.6330798]

>>6330790
It's the weird consistency and texture.

[Anonymous No.6330801]

>>6330790

I don't see how they are any more or less flavorful than other hot cereals like oatmeal. They don't have a lot of flavor on their own, and rather it tastes like what you added during cooking.

[Anonymous No.6330806]

>>6330790

Has kind of a mushy texture and the flavor isn't that strong so a to a lot of people it might seem flavorless.

It's definitely a more acquired taste. You love it the more you eat it and most northerners don't eat 'em.

[Anonymous No.6330808]

>>6330801

Yeah, a lot of the good things about grits relies upon what you add with it. I like butter, salt, and black pepper, but I know a lot of people put butter and sugar.

[Anonymous No.6330813]

>>6330790
Northerner here. I grew up eating cream of wheat so grits were like a better version of the stuff. It really is just a different type of texture to most people.

[Anonymous No.6330817]

>>6330806
>Has kind of a mushy texture and the flavor isn't that strong so a to a lot of people it might seem flavorless.

Sure, but how is that different than oatmeal, which is eaten in the north?

[Anonymous No.6330822]

>>6330796
Looking good. Only thing I might have trouble finding is the sausage.

[Anonymous No.6330837]

>>6330822

That's what she said

[Anonymous No.6330838]

BISCUITS AND GRAVYYYY

MADE ME A MAN

[Anonymous No.6330842]

>>6330796

Whoops, you'll also need 2 TBS of butter.

1. Chunk up the sausage. I like to quarter it lengthwise, then slice it into 1/2 inch pieces. Get it into the pot on medium high heat and get it browned up. Just as it starts to char, pull it out and set it aside.

2. Get the chicken in the leftover grease. NO SALT YET (the chicken will simmer later, so it'll pick up plenty of flavor. Then it gets shredded anyway. Plus the sausage will have plenty of salt, so this dish really doesn't need extra). get it seared, set it aside.

3. Butter goes into the pot with the grease, drop the heat down to med-low or so. Dump in the flour and star mixing that shit for the roux. If it's bubbling a lot, turn the heat down, it's too hot. Scrape that pot make sure it doesn't stick, and keep mixing it around until you get a good brown roux. Like the color of caramel. This is going to take like 20 minutes so be patient. If it starts to turn "green" or smell burnt, turn down the heat.

4. Alright, roux's done. Toss in the onion, celery, and bell pepper, the spice mix we made earlier, and a good pinch of salt to help things out. Keep the heat down and let it sweat out until the onions get translucent. Don't forget to stir. Even with all that in the pot, the roux can still burn and that is BAD. So keep stirring. When the onions are translucent, then add in the garlic and keep it moving until it starts to really smell like... well... garlic. Usually a minute or so.

5. In go the tomatoes, juice and all. Also the okra and the sausage. Give it a good stir and start pouring in all that chicken stock at a steady pace. Keep stirring so the roux breaks up good. Now put in the chicken (still WHOLE)

6. Smack up the heat. The goal here is to bring it up to heat FAST, while still stirring, but you want to keep a good eye on it. As soon as it starts to simmer, drop the heat back down to low and keep stirring until the heat stabilizes into a bare simmer.

[Anonymous No.6330851]

>tfw Syrupnigger
>tfw unable to find collard greens anywhere

[Anonymous No.6330853]

>>6330822
Go to any major grocer. You know those big U shaped smoked sausages like Hillshire farms and stuff? Most places will have a "spicy" or a "cajun style" variant of that, if you can't find Andouille. But even up north I noticed more stores, especially specialty stores like Fresh Markets or Whole Foods, are going to carry some kind of Andouille.

I guess you COULD sub Keilbasa but I would shy away from it because the caraway seed might be a little overpowering. But I really just don't know.

[Anonymous No.6330856]

When I was a kid, every meal was a tiny piece of meat and all the vegetables you could stand to eat. We mostly ate corn on the cob for the starch, but occasionally we'd have a pan of cornbread and some butter. We grew so many vegetables we had to get a deep freeze. It was an upright freezer, and every shelf had a freezer bag full of chopped vegetables. Every time someone posts this picture it reminds me of it.

[Anonymous No.6330857]

>>6330838

[Anonymous No.6330864]

>>6330856
>When I was a kid, every meal was a tiny piece of meat and all the vegetables you could stand to eat.
>We grew so many vegetables we had to get a deep freeze.

You sound like me. We'd grow our own vegetables and always got excited when some piece of meat went on sale.

My typical plate would up with green beans, corn and/or potatoes, pinto beans, and maybe a 3oz piece of pork or roast.

[Anonymous No.6330870]

>>6330857
>>>/tumblr/
>>>/reddit/
>>>/instagram/
>>>/facebook/

[Anonymous No.6330872]

Roastan chickan

[Anonymous No.6330893]

>>6330786
>NY no Mexican food
I can literally go to 7-8 Mexi joints right now. And I'm not even in the city. How long ago did you live here? 1970's?

[Anonymous No.6330895]

>>6330842

WHOOPS AGAIN. Bay leaf should have gone in after the stock.

7. Lid it up and let it go for about 45 minutes. Keep coming back to it, giving it a good stir, and checking to make sure it's still at a bare simmer. Also note how thick it is. Is it too thick? Add a 1/4 cup of water at a time until you get the consistency you want. I usually go for a consistency of country gravy. Thick, but not like pudding.

8. After 45 minutes, fish out all that chicken and set it aside to cool. Re-lid the pot and let it keep simmering, same thing, checking it every 10 minutes or so. Let it keep going for another 30-45 minutes.

9. Okay so by now that chicken is plenty cool. Take two forks and start shredding it up. When you're done, dump the chicken back into the pot. Stir it up real good until the chicken is heated up.

10. Get the bay leaves out, or don't. I don't care. But taste the "gravy". Does it need salt? If so, add a pinch or two to taste. I usually find it doesn't need salt at all.

Now serve that shit on top of long grain rice.

When I do rice, I do it in a pot. I go 2-1 water-rice ratio. Put the water in the pot with a dash of salt. Bring it up to a good simmer, dump in the rice and give it a stir. Drop to heat to simmer, Lid it, and Leave it. You don't want to bring it to a boil because if you do, even after you add in the rice and drop the heat, and put the lid on it, it will boil over. And that just sucks.

I let the rice go for 15 minutes, then sneak a spoon to see if it's tender. If not, I let it go for another 5 minutes and check again. If it is, keep the lid on it, take it off the heat, and let it rest for 5-10 minutes. It'll reabsorb the water/steam, get nice and fluffy but still have a bite to it, and it'll keep the rice from sticking to the bottom of the pot.

Anyway, grab a bowl, put a huge scoop of rice in there and ladle the Gumbo on top. Serve with cast iron cornbread (the only RIGHT way to cornbread). I prefer Jiffy. Sweet, fluffy, and tender.

[Anonymous No.6330898]

>>6330872
>Yeah baby shimmy that breast

[Anonymous No.6330910]

>>6330895
>>6330842
>>6330796

Saved. Gonna try this out as soon as I can catch a few things on sale.

[Anonymous No.6330913]

>>6330895
Last but not least. This is for a pretty MILD gumbo. Because it's "traditional" to make it mildly spicy, then serve it with File Powder and Hot Sauce to mix in at the table. If you want to do that, follow that recipe. If not, up the Cayenne from 1/8 tsp to 1/4 tsp and it'll bump up the spicy significantly, which for me is just right.

Another thing you can do is crawfish. If you can get ahold of peeled, deveined frozen crawfish, GET IT.

Keep the recipe the same, Except add in a pound of crawfish and an extra cup of chicken stock, and bump up the cayenne to 1/4 tsp. If it's frozen, let the crawfish thaw and add it in at the end, right before you put the chicken back in, and then just let it keep simmering until the crawfish is done. About 10 minutes, if that.

You can do shrimp instead of crawfish, as well. But Crawfish is less fishy than shrimp. Not to mention I'm developed an allergy to shrimp when I was younger, and have gotten to where I just don't really like it anymore.

[Anonymous No.6330919]

>>6330913

Why would I ever want to buy frozen crawfish when I could simply boil some up fresh to put in the gumbo or serve with it?

[Anonymous No.6330927]

>>6330919

It depends on where you live. Fresh crawfish isn't readily available in most places.

I'm in Kentucky. I can either get frozen crawdaddies or get no crawdaddies.

[Anonymous No.6330930]

>>6330927

Damn, yeah, I should have realized that. I'm used to being able to get 'em at the supermarket.

[Anonymous No.6330932]

>>6330910
Nice. I think you'll be pleased. Or at least I hope!

Gotta admit though. Being from Louisiana, I've eaten a LOT of gumbo, but believe it or not I never made it myself until recently. Partly because I live in Memphis now and my girlfriend don't eat like that.

Anyway. I finally broke down and made some gumbo. This was the recipe i came up with and used and man I gotta tell you... I really surprised myself. Better than Momma made!

>>6330919
Because finding GOOD fresh crawfish outside of Louisiana is tough. I don't know what it is. Even though those little critters are EVERYWHERE, they just don't taste right out of state.

Not to mention it can be hard to find anyway. Wal Mart, for instance, has bags of frozen prepped crawfish and it's actually pretty good. And for a decent price. That's a lot easier to get than hunting down fresh.

But hey, if you can get good fresh crawfish, go for it. But I don't really feel getting them live, cleaning them, boiling them, then peeling them all JUST to throw in my gumbo. That's retarded.

But I promise you. You won't catch me doing a proper crawfish boil with anything other than fresh caught, crawling critters. Shit most places don't do that right either. Hell even down south in La they seem to fuck it up. I've eaten crawfish all around and I swear to God the ABSOLUTE BEST crawfish boil I've ever had is from Shane's Acadiana Crawfish in Shreveport, LA