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zxcvbob zxcvbob is offline
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Default Question on "White Trash Cooking"

Lenona wrote:
> More from the first book:
>
> If you live in the South, you know that the old White Trash tradition
> of cooking is still very much alive, especially in the country. This
> tradition of cooking is different from "Soul Food". White Trash food
> is not as highly seasoned, it's not as greasy and you don't cook it as
> long. Of course, there's no denying that Soul Food is a kissin'
> cousin. All the ingredients are just about the same. But White Trash
> food, as you'll see by and by, has has a great deal more variety.
>
> If someone asked me what sets WhiteTrash cooking aside from other
> kinds of cooking, I would have to name three of the ingredients:
> saltmeat, cornmeal, and molasses. Every vegetable eaten is seasoned
> with saltmeat, bacon or ham. Cornbread, made with pure cornmeal, is a
> must with every meal, especially if there's pot liquor. And many foods
> are rolled in cornmeal before they are fried. Of course nothing makes
> cornbread better than a spoon or two of bacon drippings and molasses.
> For the sweetest pies and pones you ever sunk a tooth into, molasses
> is the one ingredient you can't find a substitute for. And a little
> bit of it, used on the side, can top off the flavors of most Southern
> food, even a day-old biscuit.
>
> (end)
>
> Lenona.
>



I disagree with almost everything you said. You're not *totally* off,
but mostly just listing stereotypes.

And the quintessential ingredient, even though it doesn't go in
everything, is Crisco.

Bob