Posted on 06/15/2007 9:47:49 AM PDT by stainlessbanner
“Hmm, a remnant of the Confederacy, way up in Ontario. Interesting.”
That is interesting — I never thought about the origins before.
“Switchel anyone?”
Yes Thanks, it is a perfect hay making drink.
Well, those Interstates run both directions. There is NO cookin’ better than Southern cookin’.
ping
Light’nin bugs are up here in Missouri. I think it is because of the moisture. I remember chasing the bugs when I was a kid in Texas but believe that Texas has gotten wayyy too dry to have many of them. They are all over the place here.
For us, it’s breakfast, dinner (noon) and supper (evening meal). Anything past the dinner was a snack. Supper was/is always served when the men finish working- either 6 or so or dark (for the farmers/rancher) I was going San Marcos Tx on the train (to have a two month stay waiting for our 3rd grandbaby) and met a little 9-10(?) year old black boy from Chicago who was traveling with his grandmother to San Antonio to see relatives. I said something to him about what he was going to eat for supper. He had no idea what I was talking about and when I explained that is what we call dinner, he was tickled and laughed at me. I like to have never gotten away from him. He sat and talked with me most of the trip to San Marcos/San Antonio. He was so proud of his big brothers and cousins who were gang bangers and that is what he aspired to (guns and all that)I believe he was a troubled sad little boy since he sat staring out the window and talked about not liking the zoo - too boring.
Not much hay making going on this summer. The hay that is for sale is expensive and the price of cattle is down. It is a good time to get into the cattle business ... if you have anything to feed them.
But the Switchel is still delish.
Yick, there is nothing refreshing about “sweet” tea.
The sugar clings to your palate and I don’t care how cold
you think you can get it, that second sip is just warm sugar.
I’ve lived my whole adult life in the south but give me
UNSWEET tea every time, cold, refreshing, and a real pick me up that doesn’t give you sugar burnout in half an hour.
Unsweet and STRONG!
The only good pork there is!
When it comes to restaurants (and even friends ;o) if there's a ton of vehicles parked outside (even if it looks like a dump) - the food is probably excellent. Our second criteria is the tea - we always order a glass before ordering a meal - if they can't make a decent glass of tea we're out the door ASAP. Any Southerner worth their salt would ensure that they only served the best sweet tea to their guests.
When visiting Toronto a few years ago I ordered iced tea in a restaurant. Imagine my surprise to find that it was sweet tea. I was even more surprised when the same thing happened in two other restaurants. I always thought once you were north of Tennessee you were served unsweetened tea by default.
In the interest of full disclosure, I must preface my comments by stating that I am a native born-and-bred North Carolinian, currently living in Texas, who spent 5.5 years in Michigan.
The best sweet tea I have ever had is at the Ramshead Rathskellar in Chapel Hill. Perfectly brewed, perfectly sweet, served by the surliest waiters south of the Mason-Dixon line.
The best fast food sweet tea is usually found at Bojangles, although Chick-Fil-A is pretty good.
Since moving to Texas, I have become accustomed to the Bill Miller sweet tea, which is made with approximately 2/3 cup of sugar to the gallon (instead of the standard 1 to 1&1/2 cup in Southern sweet tea). I’ve discovered that many restaurants in San Antonio serve sweet tea of some kind, with barbecue and pizza joins most likely to serve it, and “casual dining” restaurants the least likely.
My home tea recipe is:
Boil water on stove. Remove from heat and add three family sized decaffinated tea bags. Steep for 30 minutes. Pour tea into 1 gallon pitcher with 2/3 cup sugar. Add lukewarm water to pitcher until there is 1 gallon of tea. Stir the tea to dissolve the sugar. Chill and serve over ice. For best results, use filtered water in all stages.
Not true. Store-bought blackberries, maybe. But blackberries picked at the peak of tenderness, in a Northwest August, in a side-of-the-road blackberry patch, choosing only the berries that practically fall off into your hand when you touch them? It doesn't get any better. My wife would bake a pie out of these, every August. One of the few things I miss about the rainy Northwest. Another is the salmon. People outside the Northwest just plain have lower standards for salmon.
The only good pork there is!
Barbecue's great, in all of its forms. Pulled, spareribs, baby backs. But "only?" Some time, look into the miracles that authentic Chinese cuisine has done with pork. It'll curl your socks.
Bill’s Catfish just over the Red River into Oklahoma......sweet tea with big glasses, onion wedge slices, fries, hush puppies and oie or cake or cobbler...
...or all ya can eat for 3 bucks more............
“I used to like poke salad but have decided I don’t like I anymore.”
I love the stuff, but as it grows wild, it can be hard to find.
I went fourwheeling at a place in Jacksonville, TX and the stuff was everywhere. We filled up several garbage bags of the stuff.
You and I are very far apart. You are talking about what Texans call Dewberries, wild berries on the side of the road, tender and sweet. We don’t have them in August, they are spring berries here. Commercially raised Blackberries look good but they don’t taste good.
ping
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