Dear Mods

[Belinda Barfield]

Back to the topic about things getting out of hand. I frequently hear someone say "This discussion is going south" which implies something unpleasant. Why is that? I have no objection to going South. Any ideas?

They mean Florida, Jim, which really isn't a part of the South, it's just sort of stuck on the bottom of the south.

Belinda,
How about "Red Beans & Rice"?

Yessir, I make and eat Red Beans & Rice - not really a traditional country dish but at least a southern one. I devoted a lot of time to making RB&R once upon a time when I was newly married and his family was coming for a visit. Red Beans made right takes some time. Learned the lesson that not everyone likes RB&R when my SIL turned up her nose and refused to eat. I can't remember what I whipped up for her but I managed something. Boy, was I embarassed.

[Ken Fitzgerald]

Now my paternal grandmother made a fine batch of crackin' bread. My wife makes a great pot of red beans and rice. Of course I think she imports hers from Zatarrains in Louisiana.

and for the record.....there's a slow cooker on the counter right now with a ham bone and beans in it cooking. Yellow corn bread will be baked later today.

[Belinda Barfield]

Now my paternal grandmother made a fine batch of crackin' bread. My wife makes a great pot of red beans and rice. Of course I think she imports hers from Zatarrains in Louisiana.

and for the record.....there's a slow cooker on the counter right now with a ham bone and beans in it cooking. Yellow corn bread will be baked later today.

Can you pick me up at the airport? Actually, the Zatarrains ten minute variety is pretty good. There I also a mix by them that I can find anymore - don't remember the name - that had pineapple in with the rice, just add chicken or shrimp. It was mightly good with shrimp added.

[ray hampton]

Belinda, was it shrimp or crawdads ?
did you add sugar to you cornbread ?
I do not like beans with ham hock, the beans taste much better if they are cooked with jowl bacon

[Belinda Barfield]

Ray,

It was shrimp. I do love crawdads though.
Sugar in cornbread is an abomination.
I cook my beans with lean smoked ham.

[Dave Anderson NH]

I be a hardheaded Yankee born and bred. I do admit to likin' red beans and rice and most Cajun food. I particularly liked going down to Savannah a couple of times and enjoying a Low country shrip boil and oyster roast. At the ones I went to the guys would drive in with a couple or 3 pickups hauling trailers. One trailer had the beer kegs with 4 taps on it. The next trailer the guys would unload sawhorses and lay a 4 x 4 sheet of plywood on it with 2 big holes cut in it. They'd put trash cans under the holes and then lay shuckin' knives on the plywood along with squeeze bottles of sauce. They'd dump bushels of roasted oysters on the ply tables. This was the appetizer course. The third pickup and trailer had the propane burners and the big pots which they'd fill with red beans and rice, cut up sausage, 1/4 ears of corn and the shrimp. They'd boil up the whole mess and serve it up. I'm salivating just thinking about the great feed. Great memories.

[Belinda Barfield]

I be a hardheaded Yankee born and bred. I do admit to likin' red beans and rice and most Cajun food. I particularly liked going down to Savannah a couple of times and enjoying a Low country shrip boil and oyster roast. At the ones I went to the guys would drive in with a couple or 3 pickups hauling trailers. One trailer had the beer kegs with 4 taps on it. The next trailer the guys would unload sawhorses and lay a 4 x 4 sheet of plywood on it with 2 big holes cut in it. They'd put trash cans under the holes and then lay shuckin' knives on the plywood along with squeeze bottles of sauce. They'd dump bushels of roasted oysters on the ply tables. This was the appetizer course. The third pickup and trailer had the propane burners and the big pots which they'd fill with red beans and rice, cut up sausage, 1/4 ears of corn and the shrimp. They'd boil up the whole mess and serve it up. I'm salivating just thinking about the great feed. Great memories.

You do be yankeefied shore enough cause no self respecting southerner would every combine red beans and rice with low country boil. Low country boil has shrimp and/or crawdads, corn, sausage, red potatoes (and sometimes onion), crab boil, and a couple of lemon halves thrown in for good measure. Other than that, your description is pretty much how we throw a party around here. Come on back and refresh your memory. My best friend is a Connecticut transplant and she speaks fluent Yankee.

[Mike Henderson]

Belinda, was it shrimp or crawdads ?
did you add sugar to you cornbread ?
I do not like beans with ham hock, the beans taste much better if they are cooked with jowl bacon

According to Wikipedia, Louisiana produces about 98% of the crawfish consumed in the US, of which about 70% is consumed locally. And maybe 90% of the world crop. We do not call them crayfish and rarely will you hear them called crawdads. They are crawfish - and sometimes mudbugs.

That's like pecans. The yankees come down to New Orleans and ask where they can find some pee-cans. We point them to the nearest rest room.

Mike

[Belinda Barfield]

According to Wikipedia, Louisiana produces about 98% of the crawfish consumed in the US, of which about 70% is consumed locally. And maybe 90% of the world crop. We do not call them crayfish and rarely will you hear them called crawdads. They are crawfish - and sometimes mudbugs.

That's like pecans. The yankees come down to New Orleans and ask where they can find some pee-cans. We point them to the nearest rest room.

Mike

Mike, I normally call the tasty morsels crawfish, just going with the flow by calling them crawdads.

Funny about pecans because everyone I know from the souths pronounces it peecan, not pecahn - that's the Yankee pronounciation.

[Dave Anderson NH]

I forgot about the potatoes Belinda. Sorry. Maybe the red beans and rice were served separately, but they were part of the feed. It's been about 20 years now so my memory has probably faded a bit.

[Randy Moore]

Belinda, you're loosing your touch. I thought this would go on for a couple hundred posts. You must need a refresher course in aggiating(sp) the mods.
55 posts in this thing plus mine. I am disappointed.

[ray hampton]

According to Wikipedia, Louisiana produces about 98% of the crawfish consumed in the US, of which about 70% is consumed locally. And maybe 90% of the world crop. We do not call them crayfish and rarely will you hear them called crawdads. They are crawfish - and sometimes mudbugs.

That's like pecans. The yankees come down to New Orleans and ask where they can find some pee-cans. We point them to the nearest rest room.

Mike

I alway heard them call crawdads in my part of the USA AND as for the peecans, I am not a yankee but I call them peecan not pecon

[Belinda Barfield]

Belinda, you're loosing your touch. I thought this would go on for a couple hundred posts. You must need a refresher course in aggiating(sp) the mods.
55 posts in this thing plus mine. I am disappointed.

I fear you may be right Randy. I have been pretty busy at work so I haven't been able to devote adequate time to the thread. Although, considering the original topic and the fact that we are now discussing whether tasty critters that live in mud are crawfish or crawdads, I'd say I haven't completely lost my touch.

[Rich Engelhardt]

You guys are the bouncers. When I start creating a ruckus and you're having to work to keep my posts in line just shut me down

LOL!
Somehow - it seems like every topic/thread ends up being a discussion of what to eat.

[Belinda Barfield]

You know Rich, I've been thinking maybe Keith out to add another sub forum - Food for Woodworking.