Kevin's Watch

Posted: **Sun Aug 13, 2006 5:18 pm**

me:

I will report back tomorrow evening...

A most satisfactory sandwich!

Posted: **Sun Aug 13, 2006 5:45 pm**

onewyteduck wrote:
dlbpharmd wrote:Blasphemy! Yankee go home! Yankee go home!
Now lookee heah boy, jest who is yu callin' a Yankee?

To make it even worse, we always had it with Country Fried Steak and I hate that too!

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.

Posted: **Sun Aug 13, 2006 5:47 pm**

onewyteduck wrote:
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.
This was my dad's favorite, we had it at least once a week and I hated it, hated it, hated it!

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.

Posted: **Sun Aug 13, 2006 5:51 pm**

:::heheheh:::

Enjoying getting away with my edit of dlb's quote...

I also don't care for country fried steak, but then, I like all my meat on the rare side and that is one meat dish I've never had served that way.

I do like the gravy that's usually served with it on mashed potatoes though!

Posted: **Sun Aug 13, 2006 5:53 pm**

I used to eat steak medium well done, which sounds insane to me now. Currently a medium, sometimes rare guy.

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.

Posted: **Sun Aug 13, 2006 6:13 pm**

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.

Traditonally, yes.

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...

Posted: **Sun Aug 13, 2006 11:13 pm**

:::heheheh:::

Enjoying getting away with my edit of dlb's quote...

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?

Posted: **Sun Aug 13, 2006 11:35 pm**

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!

Posted: **Mon Aug 14, 2006 1:18 am**

dlbpharmd wrote:I suppose next, one of you carpet baggers is gonna tell me that you don't like corn bread?

:::keep in mind that I am Yankee born (I am sorry!):::

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?

Posted: **Mon Aug 14, 2006 1:34 am**

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!

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!

Posted: **Mon Aug 14, 2006 1:54 am**

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.

Posted: **Mon Aug 14, 2006 5:57 am**

Menolly:
en.wikipedia.org/wiki/Polenta

Julie made it once. she made it from an Italian recipe. I found it to be way too bland. but she used a basic recipe. you can make it wish fish, I would like to try it that way.

Posted: **Mon Aug 14, 2006 7:49 am**

Yeah, the GF likes polenta, and I also think it's pretty bland.

Country fried? Enlighten the poor South African?

Bacon...I like it any way. Crisp, limp, even raw on occasion.

(I don't eat the bacon fat anymore though, unless it's really crispy.)

--A

Posted: **Mon Aug 14, 2006 8:54 am**

Mennolly wrote:

:::keep in mind that I am Yankee born (I am sorry!):::

Thus your lack of taste when it comes to home cooking and football teams.

Posted: **Mon Aug 14, 2006 1:19 pm**

Stonemaybe wrote:
A toasted peanut butter and bacon sandwich
THAT, grotesquely, sounds fabulous!

It is the culinary achievement that will shave a full week off of your life if ingested. Yummy though.

Posted: **Mon Aug 14, 2006 2:31 pm**

Menolly wrote:
dlbpharmd wrote:I suppose next, one of you carpet baggers is gonna tell me that you don't like corn bread?
:::keep in mind that I am Yankee born (I am sorry!):::

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?

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!

Avatar wrote

Country fried? Enlighten the poor South African?

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".

Posted: **Mon Aug 14, 2006 5:33 pm**

country fried is called chicken fried here in Texas. and the gravy is a white gravy with pepper. you can do beef steak or chicken. and pork roll at the prison.

Posted: **Mon Aug 14, 2006 6:05 pm**

I forgot to mention on the country fried steak, it absolutely must be cooked in a cast iron skillet.

Posted: **Mon Aug 14, 2006 6:49 pm**

Here was me thinking that Americans spoke the same language as me!

Posted: **Mon Aug 14, 2006 6:56 pm**

Don't worry. Everyone will speak our language, eventually.