MMm… Biscuitville ham biscuits. I haven’t seen any here in Charlotte. That’s not saying anything, just I haven’t found them, yet.
Being introduced to Southern style iced tea is what turned me into a caffiene junkie at the tender age of six. I don’t care how people make it “up here” and call it Southern style, it just isn’t. I guess it’s the water or something because even after following a recipe given to me by a friend from SC to the letter, it still didn’t taste quite right.
Yeah, what’s weird is they’ll give that to babies in bottles but won’t let them drink coffee til they’re almost grown. (Ditto Coke and other cafeinnated beverages.)
Are you referring to the high sugar content that will put you into a diabetic coma, or the insistence that it be made fresh daily?
Red-eye gravy (ham grease and coffee for the unitiated) is the one gravy I can make (I’ve never mastered flour gravy). I would eat that stuff on anything. The Old Southern Grandma dish I’m trying to master is fried corn (not the deep fried stuff that is abomination [in the Bible it’s called such in the book of Lactations or Laotians or one of those] but scraped from the corn and cooked over sizzling butter with a teaspoon or so of sugar until it sticks [mandatory- it’s got to stick to the skillet for a moment]- delicious but you never see it in restaurants [even in the “cholesterol smolesterol long as it’s good” type southern restaurants]).
Be very very careful in playing those songs. From my drinking days I’m still under penalty of death in 5 systems for playing those.
An embarassing confession for a southerner: my grandparents and my mother… and I’ve never admitted this before… they all were great cooks but…
give me a second…
preferred canned biscuits
God that’s such a load off.
Oh, they annointed them with gravy and ketchup and ate them with fried corn, but the biscuits themselves were canned
I go to a support group and it helps, but just… in some ways you never recover.
Now my great-aunts (twins born in 1889) made theirs the REALLY old fashioned way. The flour was ground by a cousin and kept in an old wooden bin that replaced the one used for a children’s coffin, mixed with water and buttermilk and what not, rolled flat, cut out with a tin cup, and baked in a gas oven that I didn’t know until much later was the mastaba of a mummified cat. They weren’t fluffy- they weren’t a whole lot bigger baked than they were as dough- but they tasted great.
My aunts used to always make their own biscuits (drop style, cathead) but now they think them Pillsbury frozen ones is just as good. I can make cathead biscuits, but I don’t, 'cause… honestly, them Pillsbury frozen ones are almost just as good.
OH yeah - Whatever you do: DO NOT go to the Flying Biscuit. The “biscuit” is over leavened and over kneaded. I think they used a mixer to knead it. I also paid much too much for breakfast.
Of course, my fist clue should have been how the waitress lectured me on the evil of pork products.
The food is really the only thing I miss from living down south. Moving to NYC I quickly learned I would have to make my own fried chicken, biscuits and gravy, chicken fried steak, creamed corn, etc. I am pretty damn good at it now, really.
'Cause you’ve got to eat it right then. You practically have to be standing in Granny’s cramped kitchen holding your plate out, to catch the delicious golden drops as she sweeps them outta the skillet. (Don’t forget to keep your elbows up to keep your Cousins at bay). Fried corn has got to be at its peak - a few minutes on the plate and you might as well’s to have boiled it.
HEAVENLY DAY! :eek:
I’m not sure I’d admit that in public.
By the ‘well’ method? Granny mixes the biscuit dough right in the same container - she makes a kind of cone-shaped ‘well’ in the tin, mixes her shortening (or lard) in first, then adds enough milk to make dough. She’s probably made tens of thousands of biscuits in the same tin.
Do what?
At least it wasn’t fist glue.
The food is okay (the omelettes more than the biscuits, which are… biscuits) but what I don’t like about it is that it’s an incredibly snooty place for what’s essentially a locally owned IHOP. And it’s always mobbed (an hour wait is not uncommon- I’m not waiting an hour for an omelette) and there’s always (at least when I’ve been there) somebody outside wanting you to sign a petition for something or other.
Wow, you’re generous.
It was very snooty. I have seen the lines on Sunday, and thought that if there were that many people waiting, it must be good.
I forgot I’m in Ballentyne, and the only person on my street without an accent.
Oh god, now I’m going to have to take a trip across town to Barbec’s. Wait an hour and a half to get a table, and then have their beer biscuits and chipped beef gravy. That’s where we went when I was a kid. Dad got to know the owners(Barry and Becky) pretty well after mom decided she didn’t want to make beer biscuits at home anymore. Barry and Becky sold the place some time ago, but Barry’s wind sock flew over the restaurant for many years. I remember hearing the story of why he flew a wind sock. They started the restaurant to make some money for retirement. Barry had a dream of buying a small plane, and Becky wanted to be able to travel some. Well, they got their wish. Bar-Bec’s has been one of the best “greasy spoon” restaurants in Dallas for nearly thirty years now. In fact, even under the new owners(who kept most of the staff and the recipes, but took down the wind sock IIRC) they won the “best greasy spoon” award in 2007.
Enjoy,
Steven
Next time you’re in Nashville, go west on West End. It will become Harding Road. Eventually you will come to a fork in the road. You will take the left route which is Highway 100. You will still have several miles to go.
You are headed for the very end of the Natchez Trace which has come all the way up from Natchez, Mississippi. (That is one gorgeous drive!) Just before you get to the end of the Trace, you will see a puny little restaurant on your right. It used to be a motel restaurant. The motel expired long ago, but the restaurant remains: The Loveless Cafe. Now you talk about biscuits…The biscuit lady has been on both Martha Steward and Letterman making her biscuits.
You can get them with red-eye gravy, flour gravy, honey, sorghum molasses, homemade preserves in peach or blackberry or eat them with country ham. And the food that goes with them is so fresh and good too. A few famous people have made their way there over the years. It’s not a bad idea to call for reservations especially on a weekend.
BlinkingDuck are you by any chance thinking of Mama Jean’s in Allllllbeeeeeeney? Sadly it closed about five years ago. Pearly’s and Aunt Fanny’s are still open and well as Carter’s. Pearly’s is the only one that does breakfast these days. Look at my location. 
If you want fried okra that’ll make you slap yore mama and grandmama, try it with a little green tomato, onion and bell pepper mixed in. That’s the way I grew up eatin’ fried okra and the way I make it now.
Zsofia I can make my own biscuits but I gotta say some of them frozen ones are almost as good.
I now have a cravin’ for fried corn. Thanks a heap y’all! 
What are you breading it with?
Heh. I shucked 11 ears of corn and *guess what I’m makinnnnnnnnnnng * …
After years and years of Texas bashing some recent threads about Southern and/or Texas cooking have made me so homesick its pathetic. My Darling Marcie and I are now planning to move to the Hill Country of Texas just as soon as she retires. The foods I particularly hunger for will be a large jolt to her; poor girl was born in Pittsburgh and just doesn’t understand Southern cooking. She actually believes that eating things that were fried in grease are bad for you.
You mean a New Jersey accent?
I actually came in to mention Big Dog’s, but I see you beat me to it.
This should help you out: