Thursday, May 10, 2012

That Is Just Wrong, Y'all.

What Southern Food Really Looks Like.
      It seems that one of the more de rigueur cuisines in fancy New York restaurants is "Southern Fusion." A true denizen of The South might be appalled at some of these offerings:

     At Seersucker, you can dine on black pepper ricotta dumplings, Ozark country ham, market nettles and Georgia olive oil. (This is Southern? What is a market nettle, and why would one consume it? Georgia produces olive oil?)

     GQ magazine says, "Seersucker is 'the perfect place for your NASCAR appetite to meet your NPR lifestyle.'


     Uh-huh.


This is what they are referring to as "Market Nettles." I had to know.


     
     The Redhead will ship you bacon peanut brittle. (Bacon is being routinely abused these days.)

     From Tipsy Parson: lemon-cornmeal pancakes. (Ugh.)

    

    
    
     Winner of the Lord Have Mercy category . . . Lowcountry serves Breakfast in a Jar, consisting of stone ground grits, goat cheese, a soft poached egg, and candied bacon. In a jar.


      SoCo, (Southern Fusion, a new cuisine yet to make its mark on the New York dining scene!) dishes up organic buttermilk fried chicken over red velvet waffles.


Dear Chefs of New York,
     Red velvet does this: 

 
and this.
 

     Anything else will confuse it.

     I don't think Southern food needs to be "fused" in the first place. It is fine exactly as it's been for a hundred years or so. Y'all should make a field trip to Mary Mac's Tea Room in Atlanta or Classic on Noble in Anniston, Alabama. Or to my kitchen table.

     

     I've not been to New York City in quite a while. I know there are many wonderful things to see and do on my next trip, but locating Southern Fusion won't be on the list. Some things are simply not to be tampered with.

     Here is a classic recipe for those who cherish Dixie food:

Buttermilk Biscuits
(makes 10-12)

2 cups self-rising flour
1-1/2 teaspoons baking powder
dash of salt
1/2 teaspoon cream of tartar
1 tablespoon sugar
1/4 cup Crisco shortening
3/4 cup buttermilk

Heat oven to 400 degrees and grease a baking sheet. Mix all dry ingredients in a large bowl, then cut the shortening in with your fingers or two forks. Add the buttermilk. Turn dough out onto a lightly floured board and roll to about a 3/4 inch thickness, trying not to mix in extra flour. Cut with a three inch biscuit cutter (or a glass if you must) and place on baking sheet. 
Bake for ten to twelve minutes or until lightly browned.

Serve hot with butter and honey or your favorite jam. Do not insult the biscuits with strange things.






Love from Delta.
 








4 comments:

  1. I have had my share of "Porkchops in a can", but don't remember any meals in a jar.

    Papa

    ReplyDelete
    Replies
    1. It sounds disgusting. Worse: they probably serve it in Mason jars a la moonshine . . .

      Delete
  2. Hope they stay away from Gar-Mama's Peach Cobbler and Virginia's Pound Cake. Some things are just too good to be tampered with.

    ReplyDelete