Round-up time for: Food Bloggers’ Geography #1: Southern Style

October 22, 2006

MHCCompass_2.jpgI loved doing this event. While this is not the largest event ever done, I was moved by the remarkable quality that people put into them. Without exception, each of the entries speaks to a very personal place the food comes from. People have such a sense of where they live and what they eat. I hope everyone enjoys this run down as much as we enjoyed hosting the event.

275031500_fb832d127f.jpgColumbus Foodie’s Becke sent in Spaetzle mit Speck und Eier (Noodles with Bacon and Eggs) This is a really neat recipe influenced by her own family in the South of Germany, the State of Hesse to be more precise (which I admit I looked up after reading her post). She describes this recipe as a Southern German take on spaghetti carbonara. This sort of recipe is why we did this event, to learn new regional food and to hear connections to people and food.

biscuits-and-sorghum04-400.jpgKevin of Seriously Good sent in what I think is a quintessentially regional eat—sorghum syrup and biscuits. Sweet sorghum is a grassy grain used to produce syrup. The syrup has a distinct flavor and African roots that grounded itself in the US’s South long before the Civil War. Kevin gives us an important look at its role in his life and how food is often associated with home. Kevin apologizes because he was having photo issues, but personally, I couldn’t careless. The story and the piece of history he brings us is infinitely more important and the food still looks delicious.

pork-chop-and-fried-chicken-001.jpgMickey of Kitchen Inferno sends us another piece like Kevin’s. His recipe, Smoked Pork Chops with Sauce Beautiful, speaks to a history and a different time. Mickey recounts the traditions of soul food and its expansion as the South and Southerners changed during the first part of the 20th century. I love dishes that speak of much more than what you are eating.

captaincaribbean.jpgBrilynn of Jumbo Empanadas sent in a great recipe with an even better name, Captain Brilynn’s Caribbean Catch. Like many of us who put headlines on things, she likes alliterations and suggests that she might have changed her name for a moment to get that fourth “C” in there. The recipe has beautiful South American flavors with cilantro, salsa, avocados, and that delicious but dangerous, Scotch Bonnet/ Habenero. She suggested serving it with a Juba from another entry, which I think I might want regardless.

0759hoisinchicken_broccoli600×450.jpgI do love when people take the sense of what we were doing to heart. From the southern exposure of their house in the south side of Toronto in southern Ontario, Elizabeth of blog from OUR Kitchen brings us a dish that I believe might have its roots in Southeast Asia by using cumin and hoisin. This delicious dish is Hoisin Chicken and Broccoli. She hoped she didn’t stretch the “South” too much, I’m just surprised more people didn’t. She gets kudos from us with her free wheeling interpretation.

greentomatoblt.jpgFinally and despite her morning sickness, Jennifer of Weekly Dish sent a beautiful post about this not so fun period and a gorgeous fried green tomato sandwich. My wife and I are terrifically sympathetic to this situation and hope it doesn’t last the whole term. Most pleasing to me is her writing. It had me hooked when she brought up barbeque. She, as a gal from Mississippi near Memphis, contends that barbeque is beef and ribs. I will withhold umbrage from such an affront. Citing my own North Carolina roots, I contend that barbeque is pork and pork shoulder without that thick molasses based stuff. Of course, I am kidding, but she writes well on the subject of how there is no monolithic US Southern cuisine.

Editor’s note: I want to appologize to Mickey at Kitchen Inferno and thank his cousin Kevin. Kevin pointed out that I gave Mickey a gender transformation and that was sloppy on my part. I fixed it so now HE gets the proper credit. I’m an idiot. Also, my name is Kendle and my whole life I’ve gotten mail with “Ms. Kendle”, so I try to becareful and I clearly wasn’t in this case. So I’m terribly sorry.


  1. This is a wondeful idea! I hope I will be able to participate next time!

    Mimi, who loves visiting you!

  2. […] Food Bloggers’ Geography #1 – Southern Style (round up) […]

  3. What a lovely round-up…and a great turn out for your first event!

    I really enjoyed reading everyone’s interpretation of the South; this was a great idea. I’ll look forward to the next one.

    Oh, and I knew the barbecue bit was bound to ruffle someone’s feathers; if only I’d known the host had roots in North Carolina! Kidding, of course… (but is it really true that y’all put mustard in your sauce?!)

  4. This was great fun. BTW, I fixed my photo problems and have a new (and much better) one up on the post.

  5. Jennifer,

    No no no… those are our crazy low country folks in South Carolina who put that mustard in their barbeque. I’m from the Eastern North Carolina school of barbeque. That means it’s a vinegar-based sauce usually with a few spices in it. There is a Western North Carolina school (aka Lexington Barbeque because of Lexington, NC which is wedged between High Point and Charlotte). Lexington Barbeque has a tomato based sauce likely more familiar to people.

    See even in that neck of the woods, you can’t agree on a proper barbeque. Much less when we throw in our neighbors to the west in Tennessee.

    It’s a heady debate with no end in sight. I’ll just have to eat them all–pork shoulder, brisket, ribs…

  6. Thank you all again for participating. We will be doing another one soon. I’m trying to calculate how to navigate an event while also maintain holiday sanity. It might be the perfect time given people will be cooking so much already. If you have any ideas about that, please feel free to share.

  7. I’m so relieved that I didn’t cause offense by my glib interpretation of “Southern Style”. (And rats! Why didn’t I think of trying to fob it off as “South East Asia” – even though I’m not sure that middle part of China counts as part of SE Asia but the Thai rice we steamed does….)

    What a good round up and many thanks for hosting this fun event. I’m really looking forward to the next one.


  8. I hate I couldn’t participate. My computer gives me fits sometimes.

    Maybe next round. It looks like fun.

    Now I have to read them all.

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