Skip to comments.Pat Robertson Discovers Black Peoples' Secret Thanksgiving Food
Posted on 11/23/2011 3:27:04 PM PST by trumandogz
On today's episode of the 700 Club, not-dead televangelist Pat Robertson was intrigued by a snippet from his co-host Kristi Watts' interview with Condoleezza Rice. Rice said her favorite Thanksgiving food is mac 'n' cheese, a sentiment that Watts seconded. So Pat Robertson hears this, notes that the two ladies' skins have similarly high melanin levels, and asks, "What is this mac 'n' cheese? Is that a black thing?" It is! It grows on trees, in Africa.
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Southern food was hijacked in the late 60's early 70's and replaced with soul food to give identity to a segment of society.
I agree with you, it's a southern thing for all people.
It’s still good stuff to have every once in a while.
There are just certain ethnic groups that like certain foods. It’s hardly “racist” to think that everybody likes the same thing. When I worked at Sizzler, 90% of our black customers ordered their steaks well-done, and their favorite beverage by far was root beer. Our Japanese customers almost always ordered their steaks rare or medium rare. And they almost always requested steak sauce. There’s a reason why Church’s chicken is found almost exclusively in black neighborhoods. It’s because it is popular there, and obviously profitable.
And to add to the discussion, there was a statistic I read that said African-Americans drink 40% of the grape soda consumed in this country.
The sort of mac & cheese they’re talking about actually is a thing of wonder, baked in a casserole dish with three kinds of cheese, brown and crispy on top, served in slices like lasagna. Southern white folks love it, too. The trick is to use sharp white cheddar, yellow cheddar and Velveeta. Some use an egg or two also.
Regardless, I promise you they’re not talking about day-glo orange rubber macaroni noodles swimming in Cheez Whiz, that’s for sure.
I’ve noticed that human’s with high melanin levels also prefer pet’s with black fur.
Just an observation.
Oven baked mac and cheese...
Holi Mackeral Dere Andy!
The Sizzler story reminds me of a comic’s old riff on an actual Sizzler ad from about 15-20 years ago, in which Sizzler posited its restaurants as the answer to EVERY dining dilemma:
I want a fresh-cooked lunch [whispered] Sizzler!
but I don’t want to spend a bundle Sizzler!
I wonder what happened to racehorse John Henry? Sizzler!
Just watched a documentary on Chinese development projects in southern Africa, in this tv show at a meeting between Gov Ministers, the Zambians were all drinking Orange or Grape Fanta and the Chinese were all drinking Coca-Cola or bottled water.
Almost died laughing watching a Zambian Minister of (Mining, Development, or something) sit there broadly smiling like a little kid while he sipped on a Orange Fanta while watching the Chinese delegation sign a contract that literally raped Zambia for the next three decades.
I hate political correctness. :-(
I’ve tried to like it, but I just can’t eat macaroni and cheese that’s crunchy. I make elbow noodles with “alfredo” sauce (from a jar) sometimes, though. “Ship food” from my childhood.
The trick is to use sharp white cheddar, yellow cheddar and Velveeta.
Yankee, born and bred and that is my recipe! You use the extra-sharp cheddar for the flavor and the other two for the price.
Now, African favorites? Well, as a neighbor (who was Treasurer for the company) once said about Giant House Brand Canned Goods, he had $7 million per year in sales to Africa for Africans who'd once lived and worked in the DC area (as part of the embassy or international agency communities).
That's GIANT brand canned goods.
He'd occasionally get a letter from a former ambassador hither or yon about adding yet another GIANT specialty to the regular crate to "somewhere in Africa" because he missed it and his wife missed it, and their children and their children missed it.
I suppose if African Americans ate the same stuff it would be reasonable to think of these things as ethnic specialties.
For the life of me I just can’t imagine eating mac n cheese on Thanksgiving. Way, way too filling. I would rather save the room for a second piece of pie. I do like it at lunch though and eat it usually once a week.
LOL... I worked in an all black agency for many many years..I learned to celebrate Thanksgiving with cornbread stuffing, mac and cheese and potato salad and greens .. topped off with sweet potato pie..
Old pat needs to get out more
It’s all about the rice dressing.
I love the mac & cheese that my mother taught me to make, but it's only with one cheese, medium cheddar. Lots of spices in the roux, add onions & slowly add cheese till blended. Baked in a casserole with cheese on top to brown (no bread crumbs). My kids loved it, however, my grandkids were raised with the (shudder) boxed stuff and thinks mine tastes weird.
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