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June 17, 2006



South Mouth? Well, shut mine. I'm sorry I didn't check before sending you to Star's -- but at least you had to be in that vicinity anyway.

And next time I will try to be feeling up to whomping up some home-cooked Southernisms for you.

PS: Agree, totally, about what makes pulled pork tastiest: that thin and vinegary sauce. Oh, yum.


hmm interesting - i am not too au fait with southern foods but we are being treated to dinner at farmer browns by some friends on tuesday next, so I'll try and steer away from the pigeon poop...

shuna fish lydon

Southern Food does noit do well here because when you say The South here they think O.C.

But for a true round robin of soul food you will need to come to Oakland. Try Nellie's-- it's close to nothing except the Kenworth truck shop. I thought my Sweet Tea was the best I had ever had and the Baby Backs were good too. On Fridays they are supposed to have Okra!!


memphies minnie's is on my block, let me know when you go back there. As for farmer brown, the awning cannot be more than a few month old, those are vigourous pigeons they got downtown. I also want to hear what you thought of nopa.


I found it interesting your comment that the Southern food is the only real American cuisine. By this, do you mean the only cuisine with a distinctive heritage?

Being based in the UK we're forever worrying what our indigenous cuisine actually is. I'm still not sure you could put your finger on it, except for basic roasts, stews etc that are seen, in one form or another, throughout Northern Europe.


Ced: I'm reserving comments on Nopa until I've had a proper meal there. A surprise party for a weary pregnant lady returning from a week in Tulum attended by 15 or so food bloggers in a very hot mezzanine on the first week the restaurant opened said mezzanine doesn't make for a realistic assessment. Not that I didn't enjoy myself but my attention was not on the food.

Silverbrow: What I mean is that Southern cooking, unlike most of our other regional foods has depth and breadth. There are certainly regional specialties, clam chowder, boiled dinner, lobster rolls and baked beans evoking the Northeast, particularly the MA coast; Cincinnati Chili in, well, Cincinnati; beef on weck in upstate NY; Philly cheesesteaks, you get the idea.

None of these though come close to Southern cooking in number of dishes and in being able to serve a meal to a stranger and have them place the food they're eating within the framework of a particular cuisine. Possibly the aforementioned New England dishes, but after the ones mentioned, throw in a clambake and you've pretty much exhausted the options. Not so with food from the South.

In short a few dishes doesn't make a cuisine.


I am, of course, biased given my Southern upbringing, but I would go so far as to say that only the South is its own distinct region with all that implies -- cuisine, dialect, historical framework, custom, literature, music, and sense of self. Anyway, I keep hearing Powell's is the most authentic but I can't bring myself to go out for southern cooking. If it reminded me of home, it would make me cry, and if it failed, it would make me even more self-righteous than I already am!

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