A Quote by Craig Claiborne
Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.
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Mama was a natural cook. At harvest time, she would whip up a noontime dinner for the men in the field: fried chicken with milk gravy, ham, mashed potatoes, lima beans, field peas, corn, slaw, sliced tomatoes, fried apples, biscuits, and peach pie.
We have fried catfish, country fried steak and cinnamon-roasted pork. We have collard greens, black-eyed peas, hush puppies, biscuits, sweet potato pie and lots of gravy. Most players love it, but we also have a baked catfish for players who are still looking to stay on the approved diet.
My family lived off the land and summer evening meals featured baked stuffed tomatoes, potato salad, corn on the cob, fresh shelled peas and homemade ice cream with strawberries from our garden. With no air conditioning in those days, the cool porch was the center of our universe after the scorching days.
You know they call corn-on-the-cob, "corn-on-the-cob", but that's how it comes out of the ground. They should just call it corn, and every other type of corn, corn-off-the-cob. It's not like if someone cut off my arm they would call it "Mitch", but then re-attached it, and call it "Mitch-all-together".
All I ever wanted was a Virginia farm, no end of cream and fresh butter and fried chicken - not one fried chicken, or two, but unlimited fried chicken.
The best comfort food will always be greens, cornbread, and fried chicken.
Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.
I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.
That little boy is driving well and he's putting well. He's doing everything it takes to win. So, you know what you guys do when he gets in here? You pat him on the back and say congratulations and enjoy it and tell him not serve fried chicken next year. Got it? [...] Or collard greens or whatever the hell they serve.
Most people think I'm from New York or something. I was, like, 70 pounds heavier than what I am, and I didn't get no girls... I was definitely more on the deep fried crab than I was on the baked chicken side.
When I'm asked to define "Southern food," I usually turn that question back to my audience and ask them what they think. I hear responses like fried chicken, catfish, barbecue, collard greens, and sweet potatoes. These are excellent examples, because they are historically grounded. You can trace each dish back to the people who brought these food traditions to the South. Today, these foods are central to the core culinary grammar of the American South.
I eat lots of mustard greens and collard greens. My mother cooks all the traditional southern food.
By county, there's like 14 different accents in Mississippi alone. And now, present day, a Mississippi accent is different than in 1963. So we had a dialect coach, which is like going to visit France and having to translate all your emotions into French, and French isn't your first language. I had to go through that filter, so it was interesting.
You download it for free, we get charged back for it.
I know you're saying, "They won't know, they won't miss it,
Besides, I ain't a thief, they won't pay me a visit."
So, if I come to your job, take your corn on the cob,
And take a couple kernels off it, that would be alright with you?
I figure it's almost like a balance. We're eating these wonderful collard greens and turnip greens which are so medicinally good for you and, OK, so what if it has a little ham hock in it?
Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor.
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