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150 years later
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Re: 150 years later
by eynon81 » Wed Apr 15, 2015 1:38 pm
Last edited by eynon81 on Wed Apr 15, 2015 1:41 pm, edited 1 time in total.
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Re: 150 years later
by The Comrade » Wed Apr 15, 2015 1:39 pm
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Re: 150 years later
by Professor » Wed Apr 15, 2015 1:40 pm
Being somewhat objective here. I've found that "Southern" food elsewhere in the country really gets done badly. It's no wonder that people have a bad opinion of it sometimes.
For instance, there is little better than broiled redfish with butter and garlic. Yet, you go anywhere else, and they have things like broiled cod and other white fish. With the exception of trout, none of them come close.
To me, the most prevalent "southern" things in cooking are probably the Trinity and the roux.
Trinity = chopped celery, onion and bell pepper. You can add this to almost anything and make it better. I tend to prefer garlic instead of celery. The French started it with the mirepoix (onions, carrots and celery). And the Spanish have the soffrito (onions, garlic and celery). You can't go wrong with any of them. Just saute until onions are translucent (add garlic later, so it won't burn).
Roux - flour and oil base for gravy and soup. Beats the absolute pants off any corn starch gravy.
For instance, there is little better than broiled redfish with butter and garlic. Yet, you go anywhere else, and they have things like broiled cod and other white fish. With the exception of trout, none of them come close.
To me, the most prevalent "southern" things in cooking are probably the Trinity and the roux.
Trinity = chopped celery, onion and bell pepper. You can add this to almost anything and make it better. I tend to prefer garlic instead of celery. The French started it with the mirepoix (onions, carrots and celery). And the Spanish have the soffrito (onions, garlic and celery). You can't go wrong with any of them. Just saute until onions are translucent (add garlic later, so it won't burn).
Roux - flour and oil base for gravy and soup. Beats the absolute pants off any corn starch gravy.
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