Posted on 12/28/2011 4:35:49 PM PST by mandaladon
The New York Times has declared down home Southern cooking undignified in a story that heaped praise on a new generation of Southern chefs while denigrating fried chicken, Cracker Barrel restaurants and the Queen of Southern Food Paula Deen.
The food snobs at the Times attacked Miss Paula in the second sentence of their lengthy diatribe calling her a so-called queen of Southern food, who cooks with canned fruit and Crisco.
The Times bemoaned the hayseed image of Southern cooking while praising a new generation of chefs who have pushed Southern cooking into the vanguard of world cuisine.
Their headline proclaimed Vanquishing the Colonel Farmers work with chefs to restore Southern cuisines dignity.
You can read the entire story by clicking here.
Today, purists believe, Southern cooking is too often represented by its worst elements: feedlot hams, cheap fried chicken and chains like Cracker Barrel, the Times whined.
Perhaps The New York Times should consider first restoring its own dignity before launching a crusade against shrimp and grits.
It seems to me that the so-called queen of Southern cooking should fly up to New York City and take a cast iron skillet to the backside of the so-called newspaper that printed such nonsense.
But Miss Paula is a genteel Southern lady and would probably just shake her head and say, Oh Lord, yall.
So as a proud son of the South, I believe it is my duty to defend the honor of our skillet friend chicken, our ham hocks and our sweet potato pies. Nobody speaks ill of butter and gets away with it.
For the record, I happen to have a Cracker Barrel rocking chair in my office at the Fox News Corner of the World along with several copies of Paula Deens cookbooks.
(Excerpt) Read more at radio.foxnews.com ...
>>But Miss Paula is a genteel Southern lady and would probably just shake her head and say, Oh Lord, yall.<<
She probably would say “Oh, bless their hearts.” Only Southerners (and a handful of us FReepers paying attention) know what that REALLY means. :)
I am sorry but any place that knows nothing of grits and sweet tea is most barbaric and devoid of any hope for becoming civilized...
Like little lappoodle beta plus hangers on in 1984, these writers at the NYTimes food section just follow the lead of Anthony Bourdain, adding nothing to the conversation and providing no original insight nor even a modicum of measured perspective on the topic at hand.
And I really don’t like Southern homecooking either.
He lost me here. A New-York style sandwich with sliced boiled tongue on rye -- with cole slaw and Russian dressing on the sandwich -- is a pearl beyond price.
NYT-Obama and their class warfare snobbery.
Arugula, anyone? Pink tofu and Perrier?
Gimme fried chicken and corn on the cob any day.
Take a walk down Grand Street sometime and look at some of the dead alien life forms that people there buy and take home and eat and then talk about undignified.
I've never experienced the nasty aromas in the South that I've been subject to in New York's Chinatown. Southern food couldn't be that undignified in a million lifetimes.
Hee hee hee! How true!
"Get the rope!"
Regards,
GtG
They don’t like grits and sweet iced-tea?
Well, bless their hearts.
The New York Slimes is UNAMERICAN.
Racist too—Southern food is “soul” food.
Bless their hearts.
While I echo his gratitude, he must come from a different part of the south than my family does. Margarine eaters every one of them. It's in the restaurants too, and the waitresses call it butter. It's not butter, okay?
Tongue? Ugh!
And we care what the New York Slimes has to say about this or anything else because...
Seriously, why should I ?
I could care less what that bird cage carpet has to say !
I know some people who have had some dealings with her. Let's just say her public persona ain't who she really is.
A while back I saw a poll of some kind that said the three things they love in Mississippi are Jesus, fried catfish and sweet tea.
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