No plan survives first-contact with the enemy granddaughter
So there I was, your faithful scribe, purposefully striding westward to knock out the last 11 miles of my quest.
Ring-ring went the telly. "Wanna go to the County Fair?" my daughter asked. "I am taking Quicksilver."
Sighing, I said "Sure. You bet" I turned around and only logged 0.5 "official" miles.
On the Plus side, there was a new food vendor at the Eaton County Fair. They are out of Savannah, Georgia and they have crawdads and shrimp and jambalaya and boudin and other Southern delicacies. They were named "Biker's BBQ" or something like that.
Southern Belle asked "Is it authentic?" SB spent two years in Baton Rouge and another decade (give or take a year or two) in Miami.
The man who was cooking sadly shook his head "No. If I spiced it authentically it would be WAY too hot for most customers."
Southern Belle, understanding his dilemma said "I will wait if you want to whip up a single plate of AUTHENTIC southern cooking".
She did.
He did. In fact, she special-ordered two plates and he went out of his way to make them (a single plate each) to his tastes.
On of the criticisms of North American interpretations of ethnic foods is that we under-spice them and then eat the topping as the main course rather than spread it over rice or potatoes or grits or pasta or.... More spice means the protein/fat/flavor "throws" farther.
I bet there was walking at the fair... those steps count, too!
ReplyDeleteI met a gal in West Monroe, man could she make a gumbo.
ReplyDeleteHow does the rest of the song go?
DeleteThat is a true statement! Sigh...
ReplyDeleteSavannah, Georgia?
ReplyDeleteMy mistake. I will correct that.
DeleteThank-you for calling it to my attention.
A thick canned soup like Clam Chowder (but not condensed - heat and serve), combined with a large can of Veg-All makes a great component with roaster chicken leg quarters.
ReplyDeleteHaving spent time in Naw Lens and Arizona, I practically carry a bottle of Chipolte sauce in my pocket when I go out to eat.
ReplyDeleteI don't trust 'gumbo' that I can't see first. I'm REAL Cajun. I decry food from outside Acadiana. New Orleans isn't 'Cajun' for the most part. It's overrun with foodies who can pimp out and ruin traditional recipes.
ReplyDeleteDon't get me started. Foodies are creeping onto Cajun country too.
Acadiana is cajun New Orleans is creole while there is some cross mixing in both areas. Bob in B.R.
DeleteIn central Louisiana, Alexandria area gumbo is in a clear broth they use okra for a thickening agent instead of a roux and/or file'
Delete