People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat,...
Tex-Mex, A Question of Delicious Identity Texas Indians and TexMex Cuisine Texas Mexican Breakfast: Migas con Chile Texas Mexican Carne Guisada has pepper AND chile Texas Mexican Cornbreaded Fish Fry Menu Texas Mexican Crab Cocktail Texas Mexican Holiday Menu Texas Mexican Potatoes – A Grassroots ...
MB Rolandin Pembroke, Kentucky, uses a blend of food-grade white corn grown in their county—corn that would otherwise be destined for the dining table. Food grade equals flavor: If it makes tasty grits or cornbread, no doubt it’ll make tasty whiskey, as their beautiful straight corn whis...
There are also limited-time menu offerings like a fried chicken bowl at Disneyland’s Troubadour Tavern, filled with fried chicken, baked macaroni and cheese, collard greens and sweet potato cornbread and black-eyed pea stew with hot water cornbread from Award Wiener...
Spoon bread at its best is like a soufflé version of cornbread, slightly crusty and chewy on top and soft and airy inside. The dish evolved from Southern cornbreads during the 19th century, and although it is still made in the South, it’s unfortunately not as common as it used to be...
The anti-intellectual disemboweling of American public education, especially in the South, is already well under way; where will it end up when the white CNs assume control? To those who espouse it, I say: Congratulations. You have destroyed the America envisioned by the Founding Fathers and ...
Sunday dinner, fried chicken has become a stereotype of Southern food, popularized by Colonel Sanders' Kentucky Fried Chicken. Other meats, such as steak, are also "chicken-fried" in the South by breading and frying them. Cornbread, made from cornmeal, is typically eaten with a Southern ...
Pellagra found its mark in the thousands of underpaid mill workers who spun the cotton into yarn and fabric, all the while subsisting on a diet of cheap corn products: cornbread, grits, syrup, brown gravy, fatback, and coffee were the staples. The workers’ meager pay came as credit ...
Of course, you know the classics well: turkey with gravy, cranberry sauce, mashed vegetables, bread and rice stuffing, dinner rolls (not cornbread), squash, and brussels sprouts. If a hardcore Chef is in charge of prepping your family meal, you might get to have ham and tourtiere, a pa...
Weirdly, English, unlike other languages,does not havea second-person plural pronoun — a word that's used to address a group of people you're talking to. Back in the day, "ye" sufficed. But seriously y'all: "Come on 'ye' — let's eat before the collards and cornbread get cold...