How Southern Are You?
-
-
I’ve had chicken liver. At the southern end of NY state.
That’s about it.
-
I’ve had chicken liver. At the southern end of NY state.
That’s about it.
@bachophile said in How Southern Are You?:
I’ve had chicken liver. At the southern end of NY state.
I have had chicken liver too, but not necessarily “mushed”, so I did not count that line item. I might have had pâté that had chicken liver mixed it, but cannot recall ever having pure chicken liver-only pâté. :man-shrugging:
-
@bachophile said in How Southern Are You?:
I’ve had chicken liver. At the southern end of NY state.
I have had chicken liver too, but not necessarily “mushed”, so I did not count that line item. I might have had pâté that had chicken liver mixed it, but cannot recall ever having pure chicken liver-only pâté. :man-shrugging:
-
19...
Bacon-wrapped chicken livers are one of my favorite treats...
There's a few on there that I think I've eaten but under different names, but since I'm not sure, I didn't include them. Maybe @Jolly can advise?
Burgoo, I think is what we called Roadkill Stew... Basically, we'd get together have a stock going, and people would toss in whatever meats and veggies they had on hand...
Congealed salad, is that just jello salads, but the jello isn't clear?
Never really ate just fastback but have used it to add flavor and moistness to turkey and other drier cooks...
Chess pie we just called lemon pie.
-
19...
Bacon-wrapped chicken livers are one of my favorite treats...
There's a few on there that I think I've eaten but under different names, but since I'm not sure, I didn't include them. Maybe @Jolly can advise?
Burgoo, I think is what we called Roadkill Stew... Basically, we'd get together have a stock going, and people would toss in whatever meats and veggies they had on hand...
Congealed salad, is that just jello salads, but the jello isn't clear?
Never really ate just fastback but have used it to add flavor and moistness to turkey and other drier cooks...
Chess pie we just called lemon pie.
@lufins-dad said in How Southern Are You?:
19...
Bacon-wrapped chicken livers are one of my favorite treats...
There's a few on there that I think I've eaten but under different names, but since I'm not sure, I didn't include them. Maybe @Jolly can advise?
Burgoo, I think is what we called Roadkill Stew... Basically, we'd get together have a stock going, and people would toss in whatever meats and veggies they had on hand...
Congealed salad, is that just jello salads, but the jello isn't clear?
Never really ate just fastback but have used it to add flavor and moistness to turkey and other drier cooks...
Chess pie we just called lemon pie.
Burgoo is Kentucky/Tennessee and generally is a whatyagot thick stew. Fatback is used for seasoning or just extra fat. Salt meat is a bit similar, but has meat in it...Lots of times, if you didn't ahve fresh bacon, you can boil salt meat, then cut and fry it like bacon. You're on the money with congealed salad. Chess pie is not lemon pie. It's a version of a buttermilk pie, at least at my house.
I think the only things I don't eat or haven't tatsed on the list is souse (head cheese. I don't care for it, but I've cleaned a many a hog head for my mother), liver mush (just hell to the no) and chitlins (damn things stink when you boil them), although I have washed out the small intestine of pigs to use as sausage casings. Chicken livers, fried only. Although, to be honest, fried catfish liver is very similar.
And gator tail? Shucks, we'll eat the whole gator. Lot of meat on the jaw and legs, but the tail is best. Beware gator fat. There is nothing more bitter than gator fat.
-
@lufins-dad said in How Southern Are You?:
19...
Bacon-wrapped chicken livers are one of my favorite treats...
There's a few on there that I think I've eaten but under different names, but since I'm not sure, I didn't include them. Maybe @Jolly can advise?
Burgoo, I think is what we called Roadkill Stew... Basically, we'd get together have a stock going, and people would toss in whatever meats and veggies they had on hand...
Congealed salad, is that just jello salads, but the jello isn't clear?
Never really ate just fastback but have used it to add flavor and moistness to turkey and other drier cooks...
Chess pie we just called lemon pie.
Burgoo is Kentucky/Tennessee and generally is a whatyagot thick stew. Fatback is used for seasoning or just extra fat. Salt meat is a bit similar, but has meat in it...Lots of times, if you didn't ahve fresh bacon, you can boil salt meat, then cut and fry it like bacon. You're on the money with congealed salad. Chess pie is not lemon pie. It's a version of a buttermilk pie, at least at my house.
I think the only things I don't eat or haven't tatsed on the list is souse (head cheese. I don't care for it, but I've cleaned a many a hog head for my mother), liver mush (just hell to the no) and chitlins (damn things stink when you boil them), although I have washed out the small intestine of pigs to use as sausage casings. Chicken livers, fried only. Although, to be honest, fried catfish liver is very similar.
And gator tail? Shucks, we'll eat the whole gator. Lot of meat on the jaw and legs, but the tail is best. Beware gator fat. There is nothing more bitter than gator fat.
@jolly said in How Southern Are You?:
Chess pie is not lemon pie. It's a version of a buttermilk pie, at least at my house.
Right, buttermilk, eggs, butter, lemon juice, lemon zest, salt, vanilla, sugar.. Whisk, then pour it into the crust. Bake until edge is brown and a little crispy and the middle jiggly. Lemon Pie...
-
I’ve had chicken liver. At the southern end of NY state.
That’s about it.
@bachophile said in How Southern Are You?:
I’ve had chicken liver. At the southern end of NY state.
That’s about it.
Pig liver soup is one of my favorites.
Alot of the foods listed I did not know what they were, so am not sure if I ever had some form of them but we called it something else.
