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Posted on 08/24/2003 7:38:34 PM PDT by WKB
Only a true Southerner knows the difference between a hissie fit and a conniption and that you pitch one and have the other.
Nobody but a true Southerner knows how many fish, collard greens, Turnip greens, peas, beans, etc. make up a mess.
A true Southerner can show or point out to you the general direction of "yonder."
A true Southerner knows exactly how long "directly" is - as in "Going to town, be back directly."
Even true Southern babies know that "Gimme some sugar" is not a request for the white, granular sweet substance that sits in a pretty little bowl in the middle of the table.
All true Southerners know exactly when "by and by" is. They might not use the term, but they know the concept well.
True Southerners know instinctively that the best gesture of solace for a neighbor who's got trouble is a plate of hot fried chicken and a big bowl of cold potato salad. (If the trouble is a real crisis, they also know to add a large banana puddin').
True Southerners grow up knowing the difference between "right near" and "a right far piece." They know that "just down the road" can be 1 mile or 20.
True Southerners both know and understand the differences between a redneck, a good ol' boy, and trailer trash. <> No true Southerner would ever assume that the car with the flashing turn signal is actually going to make a turn. True Southerners know that "fixin" can be used both as a noun, verb and adverb.
A true Southerner knows how to understand Southern a booger can be a resident of the nose, a descriptive ("That ol' booger!") or something that jumps out at you in the dark and scares you to death.
True Southerners make friends standing in lines. We don't do "queues," we do "lines." And when we're in line, we talk to everybody.
Put 100 Southerners in a room and half of them will discover they're related, if only by marriage.
True Southerners never refer to one person as "ya'll."
True Southerners know grits come from corn and how to eat them.
Every true Southerner knows tomatoes with eggs, bacon, grits and coffee are perfectly wonderful; that redeye gravy is also a breakfast food; that fried green tomatoes are not breakfast food.
When you ask someone how they're doing and they reply, " Fair to middlin.", you know you're in the presence of a genuine Southerner.
Southerners say "sweet tea" and "sweet milk." Sweet tea indicates the need for sugar and lots of it - we do not like our tea unsweetened, "sweet milk" means you don't want buttermilk.
And a true Southerner knows you don't scream obscenities at little old ladies who drive 30 on the freeway? You say, "Bless her heart" and go on your way.
"I am going to name my first boy Beaucatcher"
Yeah, right, Eaker!
And you're gonna put D. on the streets so the kids can have some shoes for the winter.........yeah, right!
(Good to see ya, BTW!)
Naw, we'll just wrap their bare feet in barbed wire so they don't slip on the ice.
In the evening I'll slice 'em in half with a bread knife so that they can do twice the chores!!!!
(Good to see you too!!)
Up here? Chittlins? I have no idea. But, I don't get to the city much. And when I do I get back home as soon as I can. But, if you are serious and you are coming up here I can ask some friends in Portland, OR for restaurant suggestions.......Oorang
Well, I just got back from 2 weeks in the British Virgin Islands and one week in Miami so I got my "fix" of chicharrones down there including a pilgrimage to Versailles. :-)
Now, about chicharrones, cracklin' and chittlins......
As I understand it, cracklin' is the crispy pork skin that you get from roasting a whole pig. At a Southern pig pickin', you pull it off the pig when it's done, you chop it up and you put it out so everyone can help themselves to a piece.
The cracklin' is what Cubans call chicharrones.
Of course, there is "real" cracklin' and chicharrones that you get straight from the pig at a Southern or Cuban pig roast and then there is the "store-bought" stuff that you buy in a bag labelled "pork rinds" that it absolutely identical to the store-bought chicharrones.
Now, again, as I understand it, "chittlins" is pork intestines.
Cubans don't do intestines be they fried or boiled. (If some guajirros do intestines, then I stand corrected but no Cuban that I know does intestines.) When you have a Cuban pig roasting, you have paid a guy good money to butcher your pig and dispose of that stuff.
The Mexicans do intestines and they call it "menudo".
As far as chicharrones is concerned, you can find them in the "Ethnic Food" section of our local Safeway about ten feet north of the cans of Mexican "menudo" which I have never tried and probably never will.
I have yet to find a Cuban restaurant in Washington State. If you want Cuban food, you can FreepMail me ahead of time and eat at my house.
That invitation is directed at you, Oorang.
If you are coming out here, Luis, you need to try the local stuff. You can always get Cuban food back in Florida.
May I suggest we start with some geoduck sushi appetizers......
But that doesn't mean they do.
Amen. I never could stand grits or chicory in my coffee!
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We have a young'un named Bo in the family. His daddy is Hunter, which he is, of course.
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