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Soul Food appreciation thread

#61
billjr said:
I have lived in the Pee Dee area of SC for over twenty years, and I think my favorite southern "Soul Food" cuisine comes from this area. It's called "Chicken Bog." Now maybe you have had chicken and rice before, but probably nothing like a true bog. This is the only area I know that has a cult following of bog.

My favorite comes from east of the Pee Dee river, where they put slices of smoked sausage in the bog. West of the river they use bacon, and leave out the suasage. Most BBQ places serve this as a side dish, but there are a lot of chicken bog fundraisers where you can get a big pile served with candied yams, cole slaw, and a slice of bread. Man it doesn't often get much better than that!!

My other southern favorite is Shrimp and Grits. This started out as a low country specialty, and is quickly spreading out throughout the south. The grits aren't your normal white breakfast grits, but usually cooked with cheese or cooked in broth or milk. I have even been to a wedding reception where they set up a shrimp and grits bar where you could customize your plate with additions such as ham, mushrooms, green onions, etc. It's a great "gourmet" combination of two great soul foods.
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Amen to those shrimp and grits. I never tried to bog, but I'm sure it's great too
 
#63
I would jump all over that sweet potato pie. I have a little old lady who is a customer of mine, and she can't drive, so she calls me up to come by her house to pick up her payment. Because I do this, I get a couple of sweet potato pies each year. Now these are truly homemade, and are hard to top.

I love fried okra, especially the way my mom makes it with the dry, loose batter that gets all crispy and doesn't smother the piece of okra. Some forming a crust, some frying loose. Too many restaurants use that wet batter stuff that is more batter than okra and is usually soggy. Fried squash is awesome, too. I've never had green tomatoes, although I grow tons of them. I give them to others to enjoy.

Now the chicken and waffles sounds like a good after party meal at the huddle house (that's a classy, high falutin' version of Waffle House for those not familiar, LoL).
 
#71
kserg said:
Speaking of soul food, what should i make tonight?
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Pork chops, corn on the cob, and fried apples.

Get yo sef some poke chops.
Pound em wit a buttah knife to make em tenda
Grab yo sef sum KYann peppuh, some black peppuh, some garlic powdah, and a pinch o salt. Sprinkles dem on till the poke be nice an plum. Make sho you does it fo bofe sides.
Get out some buttah, and throw dat $h!t in a pan warm it up and lets it melt.
Toss on the poke, and watch it REAL gooooood.

Get out some water, boil it in a pot and throws in some cone. Let it boil, but not too much now. You don't want no soggy cone.

Cuts up an apple. When the poke be gettin fried up and starts lettin out some of it's sweet grease, toss in the apples till they soak up that fat and get nice and juicy. When the apples be soft, you know it's all done.

The cone should be well bolled by now.

20 minutes to some nice eatin.
 
#73
jive1 said:
Pork chops, corn on the cob, and fried apples.

Get yo sef some poke chops.
Pound em wit a buttah knife to make em tenda
Grab yo sef sum KYann peppuh, some black peppuh, some garlic powdah, and a pinch o salt. Sprinkles dem on till the poke be nice an plum. Make sho you does it fo bofe sides.
Get out some buttah, and throw dat $h!t in a pan warm it up and lets it melt.
Toss on the poke, and watch it REAL gooooood.

Get out some water, boil it in a pot and throws in some cone. Let it boil, but not too much now. You don't want no soggy cone.

Cuts up an apple. When the poke be gettin fried up and starts lettin out some of it's sweet grease, toss in the apples till they soak up that fat and get nice and juicy. When the apples be soft, you know it's all done.

The cone should be well bolled by now.

20 minutes to some nice eatin.
Click to expand...

spell check is your friend. :D
 
#76
Man how did I miss this thread?

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Out here in LA we got Roscoe's Chicken and Waffles. Great stuff. Especially after a gig in LA. As far as I'm concerned cooking achieved perfection with chicken and waffles. No dish is better. Add some collared greens on the side and you're a happy man. I would even argue that Soul Food is better than Japanese food. Well.... Don't hold me to that.

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Then last January I was in New York and a buddy of mine took me to this place in Harlem. Sylvias. Better than Roscoes, although I might need to revisit that assessment. I might need to go to Roscoes to compare.
 
#77
God this old thread is killing me. I'm freekin' starvin' here.

Has my thinking of Arthur Bryant's in Kansas City, Dinosaur BBQ in Rochester, NY, and my local Red Bones in Somerville, MA. Such good stuff. You really can never go wrong.

I know where I'm eating tonight. Mmmm. I can taste the corn pudding right now.
 

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