OT: How Southern Are You? A Quiz | Page 3 | The Boneyard

OT: How Southern Are You? A Quiz

Plebe said:
I always chuckle at attempts to arbitrarily define cultural regions.

I'm not really convinced that Hilton Head is more "South" than, say, Wilmington or Jacksonville.

Or that Kingsport, TN is more "Southern" than Pikeville, KY or Abingdon, VA.

Or that Interstate 10 somehow bisects Lake Charles, Lafayette, Baton Rouge and New Orleans into "Southern" and "non-Southern" portions.
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Kentucky is Southern? :confused:
 
Plebe said:
I also feel the list falls a bit short on the desserts. Chess pie is fine and good, but the staples in my grandma's house were pecan pie and black bottom pie (my heart swoons).

Other classic Southern pies include:
buttermilk pie
hummingbird pie
sweet potato pie
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OK, I'll ask - what is black bottom pie?

My only odd dessert like - not southern - is Shoe-fly Pie. It is associated with the Pa. Dutch, my family was from Pennsy and had been influenced some by that culture. A simple explanation is molasses cake in a pie crust. Most folks like a "wet bottom" pie (that's molasses wet on the bottom) although my family preferred a dry bottom. I went to an Amish Market and asked about 10 vendors one time and couldn't get a dry bottom.

I was just wondering if black bottom pie was related
 
triaddukefan said:
Well to be fair............ the ones I missed were either farther south type foods.... (gator tail, jambalya) or foods i missed out on because of my age and growing up in the "city" (rabbit, squirrel). I have had alligator on a pizza before....... and I do know of a place that has red-eye gravy, and I found a source for souse.... so perhaps I can hit the 30 point mark by the end of the summer. :cool:
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Oddly enough, Cracker Barrel used to have red-eye gravy. I have some Southern relatives (we have kind of lost touch the last few years) that live in the Atlanta area, and Cousin Don - as southern as they come - told me what red-eye gravy was so I passed, he said he didn't care for it himself, but grew up with it. The thing he liked that I just couldn't stand when we visited was the grits. Don't care for them, so he used to carry on about grits for an hour just to tease the "yankee cousins".
 
KnightBridgeAZ said:
OK, I'll ask - what is black bottom pie?

My only odd dessert like - not southern - is Shoe-fly Pie. It is associated with the Pa. Dutch, my family was from Pennsy and had been influenced some by that culture. A simple explanation is molasses cake in a pie crust. Most folks like a "wet bottom" pie (that's molasses wet on the bottom) although my family preferred a dry bottom. I went to an Amish Market and asked about 10 vendors one time and couldn't get a dry bottom.

I was just wondering if black bottom pie was related
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The star of the black bottom pie is the chocolate custard-like layer on the bottom. That is topped with a meringue layer and optionally another layer of whipped cream. Recipes can vary quite a bit, I've discovered, but those are the basics.

www.tasteatlas.com

Black Bottom Pie | Traditional Sweet Pie From Southern United States | TasteAtlas

Originating in the early 1940s in the American South, black bottom pie is a sweet dessert consisting of a chocolate pastry cream that is flavored with rum and vanilla, and a crust made with butter, sugar, and crumbled cookies. The pie is typically topped with stiff meringue peaks or whipped...
www.tasteatlas.com
 
this thread makes me hongry. and as far as grits goes, my longtime Connecticut clan mostly luvs them, and I first learned to eat them as a breakfast when a boy, usually in winter. ie, 'ur menu options today are oatmeal, wheatena, farina, or grits.' that was the cinnamon, butter, and sugar version. the butter and salt (plus pepper when older) version usually partnered with eggs. yep, this thread makes me hongry.
 
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Plebe said:
Have you been to Pikeville, Middlesboro or Harlan?
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Watching "Justified" should be plenty to convince anybody that parts of Kentucky are definitely "the South." I know it's a tv show, but it's based on a couple novels by Elmore Leonard who I believe goes for a certain amount of realism in his choice of settings.
 
12 - Cali is my birth place and home. I have relatives from the south that introduced me to many of those southern delicacies, some of which I continue to eat and enjoy regularly. Admittedly there are several items on that list I’ve never had, nor would I eat. :eek:
Not growing up in that part of the country did not allow me to develop a taste/appreciation for some of the foods listed.
 
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Plebe said:
I always chuckle at attempts to arbitrarily define cultural regions.

I'm not really convinced that Hilton Head is more "South" than, say, Wilmington or Jacksonville.

Or that Kingsport, TN is more "Southern" than Pikeville, KY or Abingdon, VA.

Or that Interstate 10 somehow bisects Lake Charles, Lafayette, Baton Rouge and New Orleans into "Southern" and "non-Southern" portions.
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Here's my view..... North Carolina is definitely the south..... most of Virginia is the south to me.... once you get north of Fredericksburg...... into say Stafford, Quantico.... things definitely change....... Maryland is south of the Mason Dixon....... but I view it as more Mid-Atlantic than south. Though Im sure there are areas along the chesapeake and along the eastern shore that are Southern in feel. Once you get below Jacksonville FL..... the South stops :D East Texas.... east of 45 is the South.... San Antonio didnt feel like the south when I visited......
 
16 here. The chocolate gravy conjured up memories from my grandfather's chocolate soup. We thought it was great as kids until we learned it was actually made out of duck's blood.
 
triaddukefan said:
Here's my view..... North Carolina is definitely the south..... most of Virginia is the south to me.... once you get north of Fredericksburg...... into say Stafford, Quantico.... things definitely change....... Maryland is south of the Mason Dixon....... but I view it as more Mid-Atlantic than south. Though Im sure there are areas along the chesapeake and along the eastern shore that are Southern in feel. Once you get below Jacksonville FL..... the South stops :D East Texas.... east of 45 is the South.... San Antonio didnt feel like the south when I visited......
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From some work travel and basketball travel, I would agree 100%. The Eastern Shore of Maryland is mixed, I suppose there is some "southern" to it, but we spent a few days touring there some years ago and I would say it had a mid-Atlantic feel as well.

I also did some work trips in southern Ohio and various Kentucky cities and you could feel the difference - literally - between Cinci / Florence and Louisville and whatever the city just to the north is. They just felt different (although downtown Louisville was different from the burbs.
 
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Plebe said:
I always chuckle at attempts to arbitrarily define cultural regions.

I'm not really convinced that Hilton Head is more "South" than, say, Wilmington or Jacksonville.

Or that Kingsport, TN is more "Southern" than Pikeville, KY or Abingdon, VA.

Or that Interstate 10 somehow bisects Lake Charles, Lafayette, Baton Rouge and New Orleans into "Southern" and "non-Southern" portions.
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Yeah and people also used to chuckle when told the earth was round.
 
22. I love a good corn pudding. I'm not sure what chocolate gravy and fatback are. They should have listed pimento cheese.
 
triaddukefan said:
1) deviled eggs are a gift from the heavens.... nothing like fried chicken with 4-6 deviled eggs......... and a glass of sweet ice tea

2) My neighbor and I were talking about squirrel a few weeks back...... he was talking about how he used to hunt back in the day... and mentioned squirrel. I told him I'd never had it... but it is kinda intriguing. Im not sure where I would get processed squirrel meat from though....... guess I could just set up a trap in the back yard. :rolleyes:
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At my family get-togethers (in Maine or New Hampshire, all living in New England except me, my wife and daughter), the deviled eggs are so popular that usually two people bring them. Even so the person who takes the last one gets dirty looks. I know because it's often me.

The thing about squirrel (which I haven't tried) is that it's so much work for so little meat. Frog legs are very tasty, but I don't eat them for the same reason. Thinking of frog legs, I remember Bobcat Goldthwait saying, "If it tastes like chicken, just give me chicken."
 
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DanishBulldog said:
When I was a kid, this was a "ham sandwich without the ham."
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fresh picked summer tomato, seeded rye bread also fresh baked, and lots of mayo -- fuhhghetaboutit. awe inspiring, and reason alone to hope for better days soon. if ur a wonderbread type instead, or any other bread for that matter, i'd happily eat that version, too.
 
30:confused: and I'm Italian Irish and my hubs is an Ohio State farm boy. But I've also eaten Iguana, Guinea Pig, and DOG.
 
RowdyFan said:
30:confused: and I'm Italian Irish and my hubs is an Ohio State farm boy. But I've also eaten Iguana, Guinea Pig, and DOG.
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Like my Irish friend told me, you are not Irish, you are American ;)
 
MSUFan2003 said:
22. I love a good corn pudding. I'm not sure what chocolate gravy and fatback are. They should have listed pimento cheese.
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I was gonna deduct a point.....and order you to read four Southern Living magazines from front to back..... but I will forgive you since you mentioned pimento cheese.
 
30, however there were opportunities to try the others and I chose not too!
 
I got 10 which seems about right growing up just south of the Mason Dixon line. However, I have heard of most of them. Many I would not touch with a 10 foot pole...
 
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Ozimoto said:
I got 10 which seems about right growing up just south of the Mason Dixon line. However, I have heard of most of them. Many I would not touch with a 10 foot pole...
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Are you practicing social distancing with Southern food!

33 here and tasted a couple others but didn't care for them.
 
Since I need to up my score.... I found a source for Souse. There is a Company based here in Greensboro that sells all kinds of Pork related food..... Sausage... Souse, C-Loaf (chitterlings), Bacon, Liver Pudding, Livermush, and Scrapple.

Good news... they ship all over the country... and their products have my personal seal of approval. I wouldn't steer you wrong :cool: well maybe a few of yall

Shop – Neese Sausage

Though I will admit... after seeing a few of the ingredients in Souse..... pig skins, pig tongue, pig heart , pickles and a few other things.

nooooooooooo.gif
 
triaddukefan said:
Since I need to up my score.... I found a source for Souse. There is a Company based here in Greensboro that sells all kinds of Pork related food..... Sausage... Souse, C-Loaf (chitterlings), Bacon, Liver Pudding, Livermush, and Scrapple.

Good news... they ship all over the country... and their products have my personal seal of approval. I wouldn't steer you wrong :cool: well maybe a few of yall

Shop – Neese Sausage

Though I will admit... after seeing a few of the ingredients in Souse..... pig skins, pig tongue, pig heart , pickles and a few other things.

View attachment 52773
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If you ever ate Spam, potted meat, deviled ham, you get all that.

Real Souse is also called Hog Head Cheese. You take the head, brain is already gone, first thing out and scrambled with eggs. Back to souse, remove eyes and tongue, boil the rest of head in cast iron pot, (yes like a witches pot) scrape everything off the bone, run through grinder, season, press flat to make a loaf.
 
garddog said:
If you ever ate Spam, potted meat, deviled ham, you get all that.

Real Souse is also called Hog Head Cheese. You take the head, brain is already gone, first thing out and scrambled with eggs. Back to souse, remove eyes and tongue, boil the rest of head in cast iron pot, (yes like a witches pot) scrape everything off the bone, run through grinder, season, press flat to make a loaf.
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I had a Paul Prudhomme cookbook with a recipe for red beans and rice that started with boiling a hogshead. (Night before last, hot sausage worked fine.)

It also had a recipe for red boudin that started with pig's blood that had to be VERY fresh, and if not fresh, kept on ice. I haven't had red boudin, but I did have black pudding (also a blood sausage) in Ireland. Not my cuppa.

I donated the Prudhomme cookbook.
 
24 - not bad for almost 50 years in MA/CT and now a Floridian
 
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