You don’t care for pizza?! Maybe it is because you haven’t tasted the real deal…
And cornbread may have been invented in the South, but was made better in the North ;).
“Better” now means “disgusting?” 
Pizza I don’t care for because the ones I’ve tried were smothered in garlic. Garlic is the Devil’s testicles.
You don’t like garlic?!!! faints
I’m sorry, but we don’t have enough in common to discuss this any further (someone who doesn’t like garlic… who would have thunk!) ;).
And you called it disgusting without even trying it… hmmm… I guess prejudging without facts is a trait Southerners tend to hold ;).
Actually, I’ve tried sugared cornbread. Blech. I went to a supposedly “country” restaurant up here and they served sugared cornbread. Blaphemy against nature!
And yes, I admit it. I hate garlic. Even the smell turns my stomach. My uber-southern mother (who loves garlic) says I’m a vampire. So I skulk around under the cover of night and feed on the essence of the living. That means I can’t try Salmon Wiggle?
Back vampire, back!
Day old! Day old? You’re under the impression that iced tea in most Northern restaurants is actually brewed? You poor, deluded fool. Most of it is from a powder mix. A crime against Man, God, and the Prime Directive.
Of course, I hated trying to explain to Southern waitpersons that I wanted my iced tea unsweetened. Just like trying to explain it to Northern non-Rochesterian waitpersons. Here we can actually get it proper. Some places.
Just out of curiousity, though - why is this unacceptable when it’s a Southern thing to serve cornbread after coating it with maple syrup?
(Which, as damned Yankee, I found surprisingly good. And my cornbread doesn’t have sugar in it, thank you very much. I do not vouch for anything from restaurants, though.)
I’m not sure which is more upsetting, the idea of putting fluff in Rice Krispie treats (how on earth do you get it to harden?), or Marmite and peanut butter. ::shudders::
I’ve tried “southern” cornbread. Belch. It tastes like that Johnny cake stuff they served now and then in college. So god awfully bland without the sugar. Corn bread is supposed to be sweet.
It’s all in the pronunciation as to what you order, and if you want to try eating a nipple cover that’s up to you.
If I were still a goy I’d hold a crucifix in front of you… 
Just West of LR.
RE garlic: Cook a clove in your mashed potatoes, use some fake chicken soup made by Telma in the water. It’s good.
If garlic is the devil’s testicles, I wanna be teabagged by him.
Blasphemy! That has to rank right up there with calling someone the “T-word” as rating a warning at the very least. 
Non-UK-based Yankee food can be good. Sometimes. But it is really Italian, German, Dutch, Russian, etc. food. Yankee food involves culinary traditions from Engand, where they boil everything, or worse, Scotland, where they consider oatmeal and chopped organ meats to be a delicacy.
Give be good old Southern cooking any day. Fried chicken, greens, grits, BBQ, sweet potato pie, iced tea sweet as a virgin’s kiss, chili hot as the Devil’s hooves, Shiner Bock…now I’m hungry.
Naw. Pasties are great, but they’re not really like pierogi at all. They have a harder pastry crust instead of a noodle-dough and are a lot bigger.
I’m a lifelong (so far) Michiganian of Polish, Slovak and German descent. I have a weird fusion cuisine since my grandma’s family moved to the UP for some years before moving down under the bridge. Pierogi, cabbage rolls, kolachi, spaetzle (man, making that by hand is a pain), kielbasa (not Kowalski junk), good German peasant food, pasties, etc.
Each Christmas, my Slovak (who married my Polish grandfather) grandmother and I make the holiday pierogi. We always make at least 200. That lasts Christmas Eve and Christmas Day.
It rhymes with nasty, not tastey. I nominate au gratin potatoes and Sweet Pickle Potato Salad for you to try. They are actually good. I make both kinds of potato salad depending on who I’m cooking for, my mom likes the sweet pickle kind. I prefer something along these lines myself though: Spicy Dill Pickle Potato Salad (Not nearly so fancy, but with a good bite to it. I do think I may try this recipe one day though.) If I’ve reversed my regions regarding who uses sweet and who uses dill my apologies. In Kansas we get both kinds of cuisine, though I’ve noticed that actually mom made a lot of Southern style dishes while looking at recipies. I enjoyed things like apple butter and shepherd’s pie (Ok, we had cottage pie, still good. Mom put carrots, celery and onions in her pies too.) and Amish Friendship bread though. ( I once had a culture that had been going for a hundred years, but my “baby sitter” stirred it with a metal spoon and killed it. sniffle) Mmmm! There are quite a few Amish in Kansas, Yoder is an Amish town.
Tentacle Monster I agree, I love garlic. One day I will dine in The Stinking Rose if I have my way.
I apologize for bumping this back up to page one, but I must disavow any knowledge of any syrup/cornbread interaction. The only thing I put on my cornbread is butter. It’s also good for dunking in soups and stews.
And while I’m here…
Are you sure it was made the right way? Some degenerate cooks will use cornbread mix instead of corn meal.
carnivorousplant, I’m from NE Arkansas, around Blytheville. Always good to see a fellow Arky.
Me too. Stop that!
Don’t some folks call sweet tea “Baptist Iced Tea?”
How on earth are spaetzle hard to make? Get a spaetzle press/potato ricer, and they’re a snap. They’re a bit messy to make and clean up afterwards, but - a snap to make.
To get a little beyond Yankeedom, but the two most wide-spread cuisines throughout the world appear to be Italian and Indian. I recommend both heartily.
I would also recommend Philly cheesesteaks–which is perfectly Yank.
Fine, let me rephrase: “Boy, making spaetzle sure is hard to do when you don’t have a spaetzle press/potato ricer on hand.”
I’ve got news for you. “Chili” is Spanish for bean.
P.S. for literal-minded: That’s a joke.