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Any suggestions for southern dishes I should check out? I've mainly done small stuff like green beans, dirty rice and fried chicken with the buttermilk, but would like to do some real dishes.

Hmmm... god there are tons but of course now I'm drawing a blank as soon as you ask me

Chicken fried steak would be a fun one to check out.
Hot tamales (which are a spicier variant of authentic Mexican tamales that developed in the south) are excellent.
Fried okra
Chicken & dumplings
Liver & onions (certainly available in other regions)
Cornbread dressing

On that note, I think cornbread is one of the most vital things. Ironically, I use this recipe from Alice Waters. I don't use sugar, though. For a California chef, hers is really actually pretty legit
https://pastisandpeanutbutter.wordpress ... cornbread/

When I think of southern food, I really miss the kind of grandma cooking, which a lot of times is just simple things like vegetables. Butter beans, black eyed peas, field peas, purple hull peas, sweet potato casserole, greens (turnip, collard, mustard, etc) the aforementioned cornbread dressing, mashed potatoes, etc.

But then there's of course the whole southeastern sort of Charleston thing that people like Sean Brock have made famous over the past 5 or so years. I don't know a ton about it, but some of the dishes that come to mind are things like shrimp & oyster perlou, hoppin john, shrimp & grits, etc. Worth getting into!

Then there's Louisiana cooking, which is a whole other topic. DEEP. Red beans and rice is a great one that comes to mind, and though it's really just a tiny taste of that world, it's a pretty key dish and a great place to start if you haven't delved into that stuff yet. Alton Brown has a great recipe for it that involves pickle meat. You can buy that stuff at the grocery store in New Orleans, but you're pretty much screwed everywhere else, so he includes that in the process—it's basically pickled pork shoulder, and it takes the dish to different level.

I'm sure I'll think of something else. Oh and I have a family recipe for potato salad that's fucking insane, will send it to you, just need to find it.

I thought you might have some input on this
Chicken fried steak is a bit funny to me, cause it's essentially a wienerschnitzel, though a real schnitzel is made from veal and coated in bread crumbs.
Tamales definitely look interesting, though I'm not sure where I'd get banana leafs (or okra), so I think I might have to settle for tamale pie. (the candy hot tamales is one of my favourites lol)
Cornbread dressing and cornbread are things I'll have to try, for sure.

Being a southern hiphop fan (but of course mostly as a foodlover in general), cajun and Louisiana style cooking is probably what I was referring to when I said 'southern'. I've often done beans and rice, but not the true creole kind. Pickled pork sounds strange enough that I just might have to try it.

I'll happily take that family recipe Thanks P!

Speaking of Southern rice and beans, check out hoppin john. I like it with collards and plenty of vinegary hot sauce.

actualidiot wrote:Being a southern hiphop fan (but of course mostly as a foodlover in general), cajun and Louisiana style cooking is probably what I was referring to when I said 'southern'. I've often done beans and rice, but not the true creole kind. Pickled pork sounds strange enough that I just might have to try it.

Ah! Well yep, like I said, the cajun/creole thing is a whole world, with even quite a bit of differences between the two. You really should try to make gumbo, as I think there's really nothing else that embodies Louisiana cuisine more. I'd go with a seafood version, but other options like chicken andouille are good too. I prefer a dark roux, and one thing I've learned is that using a pot with a light bottom like a Le Creuset helps when you're making the roux... easier to see the color changing and prevent burning (because once you do that, you're fucked, toss it and start over).

The pickle meat is really unusual sounding, but it's so good. You can put it in almost any southern vegetable and it really boosts things... especially stuff like collard greens. In the past I've usually done the pickling, then cut up small portions to freeze for later use.

This cookbook is great if you can get it over there. John Besh is pretty damn legit when it comes to classic stuff (though he does do a modern riff occasionally):
https://www.amazon.com/My-New-Orleans-C ... bc?ie=UTF8

Also if you wanna go really old school/classic, you can get the Antoine's Resaurant cookbook on Amazon. I don't think there's a version currently in print, but there are used versions readily available for cheap. Once again, not sure how easy that would be to get in Europe, but let me know—I may be able to be of help

Lastly, the tamales are usually done with corn husks—banana leaves are used more for dishes like cochinita pibil—but I'm not sure if getting husks over there would be any easier

Also Donald Link's cookbooks are worth a look... seems upon searching he's got some nice looking ones:

https://www.amazon.com/s/ref=nb_sb_noss ... n+cookbook

His restaurants are pretty damn tasty.

popvulture wrote: The pickle meat is really unusual sounding, but it's so good. You can put it in almost any southern vegetable and it really boosts things... especially stuff like collard greens. In the past I've usually done the pickling, then cut up small portions to freeze for later use.

I love pork shoulder and pickling, what's the technique for this kind of pickle meat? Similar to corned beef?

popvulture wrote:

actualidiot wrote:Being a southern hiphop fan (but of course mostly as a foodlover in general), cajun and Louisiana style cooking is probably what I was referring to when I said 'southern'. I've often done beans and rice, but not the true creole kind. Pickled pork sounds strange enough that I just might have to try it.

Ah! Well yep, like I said, the cajun/creole thing is a whole world, with even quite a bit of differences between the two. You really should try to make gumbo, as I think there's really nothing else that embodies Louisiana cuisine more. I'd go with a seafood version, but other options like chicken andouille are good too. I prefer a dark roux, and one thing I've learned is that using a pot with a light bottom like a Le Creuset helps when you're making the roux... easier to see the color changing and prevent burning (because once you do that, you're fucked, toss it and start over).

The pickle meat is really unusual sounding, but it's so good. You can put it in almost any southern vegetable and it really boosts things... especially stuff like collard greens. In the past I've usually done the pickling, then cut up small portions to freeze for later use.

This cookbook is great if you can get it over there. John Besh is pretty damn legit when it comes to classic stuff (though he does do a modern riff occasionally):
https://www.amazon.com/My-New-Orleans-C ... bc?ie=UTF8

Also if you wanna go really old school/classic, you can get the Antoine's Resaurant cookbook on Amazon. I don't think there's a version currently in print, but there are used versions readily available for cheap. Once again, not sure how easy that would be to get in Europe, but let me know—I may be able to be of help

Lastly, the tamales are usually done with corn husks—banana leaves are used more for dishes like cochinita pibil—but I'm not sure if getting husks over there would be any easier

Gumbo seems right up my alley, I love stews. I also love combining shellfish with meats like chicken and pork, so yeah definitely. (roux is a piece of cake )

I reckon the pickled meat is pretty delicious, what with how the acid must interact with the meat. I'll be looking for cookbooks, thanks for the heads up!
I'll see if I can find some substitute for husks, might have to settle for tamale pie.

Took a chicken, cleaned it and rubbed the inside with butter, salt and pepper. Stuffed it's butt with garlic cloves, parsley, lemon drop peppers and bacon and sew 'er shut. Gave it a good sear in the cast iron pot, took it out and fried off potatoes, carrots, more garlic cloves and red pepper with a bit of cumin. Made a nice bed for the chicken, added in tomato puree and canned tomatoes, black beans, bay leafs and more chili. Now it's gonna get cozy in the oven for a an hour or two while I finish my lean.

Would I rather be out getting wasted, throwing away money and dealing with douchebags on the off chance I might get lucky, instead of being home alone on a Saturday night cooking chicken? Not really. Do you care? I don't know.

That sounds amazing. Besides, going out and getting trashed gets old.

I get high on peanut butter or cucumber so you have my full support

codetocontra wrote:That sounds amazing. Besides, going out and getting trashed gets old.

It came out quite alright, and yes, yes it does.

Disarm D'arcy wrote:I get high on peanut butter or cucumber so you have my full support

What a normie thing to say

friendship wrote:

popvulture wrote: The pickle meat is really unusual sounding, but it's so good. You can put it in almost any southern vegetable and it really boosts things... especially stuff like collard greens. In the past I've usually done the pickling, then cut up small portions to freeze for later use.

I love pork shoulder and pickling, what's the technique for this kind of pickle meat? Similar to corned beef?

Similar, but a little simpler iirc. No potassium nitrate.

There's a recipe within the recipe:

http://www.foodnetwork.com/recipes/alto ... pe-1943443

Banana pancakes!

There are few things more satisfying to me than making a whole pound of spaghetti and tossing it with some homemade marinara.