A most satisfactory sandwich!I will report back tomorrow evening...
Bacon
Moderator: Menolly
- stonemaybe
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That is the saddest thing I've ever heard. Next time I have country fried steak, I'll think about you, and offer up a prayer for your redemption from the world of cucumber sandwiches and brie.onewyteduck wrote:Now lookee heah boy, jest who is yu callin' a Yankee?dlbpharmd wrote:Blasphemy! Yankee go home! Yankee go home!
To make it even worse, we always had it with Country Fried Steak and I hate that too!
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Southern born and raised, and I gotta agree. Also never liked country fried steak. It's like the little brother that wants to be sirloin or prime rib. Now that's steak.onewyteduck wrote:This was my dad's favorite, we had it at least once a week and I hated it, hated it, hated it!dlbpharmd wrote:This will really gross everyone out, but since we're on the subject of bacon - take fresh leaf lettuce, preferably straight from the garden, chop green onions into small pieces, and mix in a large bowl. Now, take hot bacon grease, either fresh or that has been saved from God only knows when, pour it over the lettuce/onions. You now have the southern delicacy known as "killed (or 'kilt') lettuce." Put a plate full of that on top of your head, and your tongue will smack your brains out.
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Traditonally, yes.Lord Foul wrote:Also: I know brown gravy is traditionally put on mashed potatoes, so what's the white gravy traditionally for? Biscuits? I can never find out.
But, I like it on mashed potatoes and even home fries. On the rare occasions I eat at a place like Cracker Barrel, I skipped the biscuits all together and put it on their hash browns.
Now, get me some apple butter for their biscuits, and I'm all over them...
Oh, I was deeply offended, never fear - but that pales in comparison to the horror I feel at learning of the lack of good, wholesome, Southern values when it comes to some home cookin'. I suppose next, one of you carpet baggers is gonna tell me that you don't like corn bread?:::heheheh:::
Enjoying getting away with my edit of dlb's quote...
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:::keep in mind that I am Yankee born (I am sorry!):::dlbpharmd wrote:I suppose next, one of you carpet baggers is gonna tell me that you don't like corn bread?
I only like sweet corn bread with whole corn kernals baked into it. I think I've only had five I really liked, and those were all home baked at someone's home. For me, regular corn bread is too dry and gets stuck in my throat, evn slathered in butter.
I have heard of eating corn bread in milk or cream, but have never tried it. Isn't polenta occsionally sereved that way?
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I like my cornbread covered in butterbeans.On bacon-it is just greasy,salty,sweet,smokey fried fat.Bacon has to be one of the worse possible things you could put in your body,that said I like mine thick and not overly crisp.I smell bacon!Lord Foul wrote:Cornbread's awesome. Only problem I have with Southern food is that I definitely couldn't eat it everyday, like I used to; it's either fried or candied or deep fried or buried in gravy. Heck, we even fry our tomatoes down here!
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Anybody familiar with "crackling cornbread"? When my grandfather got home from his knee surgery, it was the first thing he asked my grandmother to make. Definitely some good cornbread. Very thin outer crust but thick and moist on the inside; add cracklings and the texture becomes slightly crunchy. Kinda hard to get just right sometimes.
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Corn bread rocks but that stuff, Menolly? That's atrocious! Too dry? Some bean juice (as SBG pointed out), some green's juice. No problem. Yummy!Menolly wrote::::keep in mind that I am Yankee born (I am sorry!):::dlbpharmd wrote:I suppose next, one of you carpet baggers is gonna tell me that you don't like corn bread?
I only like sweet corn bread with whole corn kernals baked into it. I think I've only had five I really liked, and those were all home baked at someone's home. For me, regular corn bread is too dry and gets stuck in my throat, evn slathered in butter.
I have heard of eating corn bread in milk or cream, but have never tried it. Isn't polenta occsionally sereved that way?
Avatar wrote
You take a piece of steak, usually a cheaper, tougher cut and you pound it to tenderize it then you bread it and deep fry it. Make gravy out of the drippings and cover it with that. Really nasty stuff. Yech! I always fondly referred to it as "twice-eaten steak".Country fried? Enlighten the poor South African?
Be kind to your web-footed friends, for a duck may be somebody's mother.
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