Speaking of the subject in general, I note with interest the number of Dopers in the S. Ga./N. Fl. area. We should try to do a DopeFest somewhere near the center (Valdosta/Thomasville?) sometime.
This thread makes me miss the Piggly Wiggly we had down the street from us when we were living in Georgia. They don’t tend to have those in Indiana, not even in Southwestern Indiana.
I also miss heaing people pronounce the word “Yup” with two syllables: “Ayyy-up!”
That’d be fun. Right now Dopestock is being planned for late August. It’s a southeast dopefest at Red Top Mountain in Cartersville just above Etlanner. Maybe when that’s over, we can try to do a S. GA/N. FL thing.
Law! I jist do declauh theyut wood be so much fun!
This is the Official Cornbread Recipe of Sunbright, TN, that VunderWife’s Mamaw made. My MiL sent it to me this morning after I sent her that joke about the New England woman trying to buy cornmeal.
Recipe for Southern Style Cornbread:
2 C. white (not self-rising) cornmeal
1 C. flour (not self-rising)
2 C. buttermilk
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
4 Tblsp. cooking oil or (preferably) melted lard
Heat oil or lard in skillet (referably cast iron). Mix all other ingredients and then pour almost all of the oil/lard in the mix, leaving enough oil/lard in the hot skillet to coat the pan. Bake in 400 - 425 degree oven until done. When the edges are brown next to the skillet - put the oven on broil and brown the top to desired color. Eat it as hot as you can with butter…
I love my grits sweet. And I’m as southern as they come. You can trace my family here in Davidson county back to the 1740’s.
My favorite breakfast. Grits sweet. A big ole slab of country ham. Don’t you dare fry that ham to long. That makes it tough. Three eggs over easy and the yolks have to be very runny. Buttermilk buiscuits slathered with butter. Sliced tomato. Yes tomato is breakfast food. And toast. The biscuit with the meal the toast to sop up the yolk at the end. Coffee, hot as the devil, white as my grandmother and sweet as Debij.
I’m out of black-eyed peas to go with that recipe, but Bush’s canned field peas will do in a pinch.
I remember saying “I’ll swan” when I was growing up. “I’ll swan to goodness” was a substitute for “I’ll swear to God.”
My mother pronounces piano in a weird way. She says “pie-anna” or
“pan-na.” Sometimes other people, also Southerners, have no idea what she is talking about. Have any of you heard that usage elsewhere?
My dad says “pie-anna”. He’s from southern Georgia. Here in SC you don’t hear it, although if I get drunk enough you might hear it from me.
Generally I say it so the first syllable is excruciatingly similar to the sound of both “pin” and “pen”. Which sound exactly alike, so you have to say “writin’ pen” or “stick pin” or whatever. See also: tile and towel, and whore and horror (cause for much amusement when I worked at Suncoast), and jury and jewelry.
Seeing what you people think of those who put sugar in cornbread I’m to scared to comtemplate what you’d do those of us who put Jalapeños in it (but no sugar)
If your mama loves you, and you’ve been very very good, you get sharp cheddar cheese and jalapeno in your corn bread. But then it’s not baked in the iron skillet, cause mama sez it’s too hard to clean the cheese out of it. But no sugar.
And grits are best cooked slowly with an egg poaching on top. When the yolk is just about thick, but not quite, and the grits are done, it’s served. MMMmmmmmm get your bowl of grits-n-eggs and stir it up, breaking the yolk… Dang it now I have to buy grits tomorrow!
Okay, we get it. You have a problem with the South. Get in the back of the freaking line.
Yes, obviously, what with all those reasoned, factual responses; that can be vary insulting when you’re just trying to make ill-informed and offensive blanket statements about a bunch of people and then keep harping on it when you’re not given enough attention.
Now now, SolGrundy and Q.E.D., I’d expect you two good Southern boys to be nice to ftg when he lashes out because he feels inferior to those of us blessed enough to come from a part of the country that natives love enough to run four-page threads about how great it is which I never see about the Midwest or the PNW or really much of anywhere else now that I think about it since all the other threads seem to be about how much everyone hates the people/weather/crime/traffic/service industry/food/economy where they live.
I’d say this is a clear case of “if you can’t join 'em, beat 'em.”
Poor ole ftg, must be purtin-near horrible feeling so put-out & irritable that he’s got to try to rain on the Southener’s parade. Little does he realize that we just love the rain. Grandma would be lookin to give him a dose of cod liver oil to fix what ails him.
I have some questions about grits. The way they’ve been described in this thread, they sound awfully good. Like, with cheese and garlic. My only experience with them is when I first came to Florida and went out for breakfast with my wife’s family. We went to Shoney’s, I believe, and I tried grits for the first time. I wasn’t too impressed.
I was wondering, like Frank Zappa said, “Is that a real poncho, or is that a Sears poncho?” - are there Shoney’s grits as opposed to real grits that I might like? I welcome your suggestions.
