AH! Matt E.'s list gets the old juices flowing - he lists foods that do
not include the scraps of the animals!
All this talk of southern food made from essentially grissle and leftovers
makes me wonder who got the good stuff. My guess is that they didn't chuck
it but that the well-to-do and elite and upper class got all the edible
foods and the slaves and yoeman farmers and artisans got the dregs which
they seem to have loved. Just how did all these "parts" meals become
societal favorites?
I also am beginning to wonder if the hotdog and other mystery meat had
southern origins.
Dan W.
Part of my New England upbringing included
>the following food entre's-
>
>corn beef & cabbage,
>baked beans
>welsh rarebit
>lots of spaghetti
>pot roast ( very dry)
>clam chowder
>and haddock (on fridays)
>
>Now I live in Illinois .. which is a whole other
>food experience... and
>I miss Lobster & fried clams
>(whole not strips)...
>
>
>Matt E.
>
>PS every new Englander gets their fat and grease
>from Dunkin Donuts- there's one on every corner..