On Sun, 10 Jul 2011 12:07:27 -0700 (PDT), ImStillMags
> wrote:

> here we have a couple of bakeries that make gluten free
> scones, muffins, etc.... most gluten free
> items don't keep well and

Now that's a thought. Haven't stumbled across gluten free bakery
bread, but I haven't looked for it either. Thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.

Steve Pope wrote in rec.food.cooking:

> cshenk > wrote:
>
> > James Post wrote in rec.food.cooking:
>
> >> I'm astounded that you don't own a crock pot. I thought everyone
> had >> one. Like a television or microwave oven these days. In fact,
> you're >> the first person I've met in many years that doesn't own a
> crock pot. >> Interesting!
>
> > Many don't because they do not know how to use one properly. For
> > others, the idea just doesn't appeal to them. That or they
> > associate the device only with beans and are perfectly happy with
> > canned beans.
>
> > Then you have the 'immediate' set. They want the food ready as
> > fast as possible and do not care about cost of electric/gas. I do
> > that too with some dishes.
>
> I don't own a crock pot because:
>
> (1) I do not agree with unattended cooking from a fire safety
> standpoint. (2) I usually do not agree with extended low-temperature
> cooking from a food safety standpoint.
> (3) It's easy to cook beans perfectly without a crock pot
> (4) It's easy to braise meats perfectly without a crock pot
> (5) The great cuisines of the world were developed without this device
> (6) I don't have more space for unnecessary gadgets
>
>
> Steve

Suit yourself Steve but a crockpot going in the kitchen while you watch
TV is not unsafe from a fire point. It's like leaving the bathroom
light on or the kitchen light on when not in there. It's a hell of a
lot more safe than stove topping stock for 4 hours in the same
situation.

Extended low temp cooking is something you probably have incorrect
ideas on and ideas that do not match the temp of the device.

3-5, your choice and no problem.

6- you do not have any experiernce with the device so are not qualified
to judge it.

--

On Jul 9, 4:31*pm, John Kuthe > wrote:
> On Jul 9, 4:17*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Jul 9, 11:37*am, "jmcquown" > wrote:
>
> > > "Janet Bostwick" > wrote in message
>
> > .. .> This seemed timely because of recent interest.
>
> > > > Chef Lou's Hush Puppies w/ Spicy Sauce
> > > > .
>
> > > *Posted on July 9, 2011 at 6:14 AM
>
> > > > Chef Lou's Hush Puppies w/ Spicy Sauce
>
> > > > Ingredients
>
> > > > 1-1/2 Cup Cornmeal
> > > > 1-1/4 Cup All Purpose Flour
> > > > 1 Tablespoon Baking Powder
> > > > teaspoon Cayenne Pepper
> > > > *Teaspoon Salt
> > > > *Teaspoon Black Pepper
>
> > > (snippage)
> > > > cup chopped Green Onions
>
> > > (more snippage)
> > > > 2 Egg, Slightly Beaten
>
> > > <even more snippage)
>
> > > I don't know about Chef Lou but one does not add cheese to hush puppies.
> > > There's something seriously wrong with this recipe. *IMHO.
>
> > There is SO much that is wrong with it.
>
> > > Jill
>
> > --Bryan
>
> Like what Bryan? I was looking for stuff you'd find gross and the
> green onions was all I saw that I know you'd whinge about.

Cheese. Then there's the repulsive "Spicy Sauce" in the original
post.
>
> John Kuthe...

--Bryan

she doesn't now if she preplaced some of that butter with bacon grease she
would be a bit closer, Lee
"Janet Bostwick" > wrote in message
...
> On Sun, 10 Jul 2011 09:40:09 -0400, "jmcquown" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Sat, 9 Jul 2011 17:30:57 -0400, "jmcquown" >
>>> wrote:
>>>
>>>>
>>>>"Janet Bostwick" > wrote in message
m...
>>>>> On Sat, 09 Jul 2011 09:46:34 -0700, sf > wrote:
>>>>>
>>>>>>On Sat, 09 Jul 2011 09:45:53 -0600, Janet Bostwick
> wrote:
>>>>>>
>>>>>>> ¼ cup chopped Green Onions
>>>>>>> 1-1/2 teaspoons minced Garlic
>>>>>>
>>>>>>Oh, I like that addition!
>>>>>
>>>>> I guess that this recipe appeals to us left coasters.
>>>>> Janet US
>>>>
>>>>
>>>>Those of us in the southern US don't mind onions and garlic in hush
>>>>puppies.
>>>>But cheese doesn't belong in those fried balls of dough
>>>>
>>>>Jill
>>> Ah, I also put cheese in biscuits (ducking)
>>> I knew the recipe would not be on point for traditionalists, but a
>>> week ago some posters were discussing various things that could be
>>> added to hush puppies. The recipe was just meant for them.
>>> Janet US
>>
>>I was born on the left coast. I don't think I even tasted hush puppies
>>until around 1973. And yes, I've been known to make cheese biscuits
>>I've even added cheese to grits and cornbread. Hush puppies are simply a
>>different thing. Cheese doesn't belong in those fried balls of cornmeal
>>batter. IMHO
>>
>>Jill
> Fair enough. But, you have astounded me on the cheese biscuits. I
> truly didn't think that was a done thing. I guess I just really don't
> understand the whole southern approach to bready items. I knew about
> the cheese in grits, but I've never eaten any and when I watch various
> TV cooks prepare them, it is obvious there is a lot of leeway with the
> cheese. Another thing that surprised me recently was seeing the
> preparation of shrimp and grits. I had no idea that the shrimpy
> portion was so gravy like.
>
> I don't watch Paula Deen if I can help it. I just can't believe that
> she represents true southern cooking with all the butter. Maybe I'm
> wrong on that too.
>
> Color me clueless re southern cooking.
>
> Janet US

most southern are conservative with spendy ingr. lots of it was done to fill
bellys not be gourmet, i saw her do one recipe on some morning show, well i
listened to it, if i could have seen it i might have hurled, Lee
"cshenk" > wrote in message
...
> Janet Bostwick wrote in rec.food.cooking:
>
>> On Sun, 10 Jul 2011 09:40:09 -0400, "jmcquown" >
>> wrote:
>>
>> >
>> >"Janet Bostwick" > wrote in message
>> > ...
>> >> On Sat, 9 Jul 2011 17:30:57 -0400, "jmcquown"
>> > >> wrote:
>> > >
>> > > >
>> >>>"Janet Bostwick" > wrote in message
>> > > > ...
>> >>>> On Sat, 09 Jul 2011 09:46:34 -0700, sf > wrote:
>> > > > >
>> > > > > > On Sat, 09 Jul 2011 09:45:53 -0600, Janet Bostwick
>> > wrote:
>> > > > > >
>> >>>>>> ¼ cup chopped Green Onions
>> >>>>>> 1-1/2 teaspoons minced Garlic
>> > > > > >
>> > > > > > Oh, I like that addition!
>> > > > >
>> >>>> I guess that this recipe appeals to us left coasters.
>> >>>> Janet US
>> > > >
>> > > >
>> > > > Those of us in the southern US don't mind onions and garlic in
>> > > > hush puppies.
>> > > > But cheese doesn't belong in those fried balls of dough
>> > > >
>> > > > Jill
>> >> Ah, I also put cheese in biscuits (ducking)
>> >> I knew the recipe would not be on point for traditionalists, but a
>> >> week ago some posters were discussing various things that could be
>> >> added to hush puppies. The recipe was just meant for them.
>> >> Janet US
>> >
>> > I was born on the left coast. I don't think I even tasted hush
>> > puppies until around 1973. And yes, I've been known to make cheese
>> > biscuits I've even added cheese to grits and cornbread. Hush
>> > puppies are simply a different thing. Cheese doesn't belong in
>> > those fried balls of cornmeal batter. IMHO
>> >
>> > Jill
>> Fair enough. But, you have astounded me on the cheese biscuits. I
>> truly didn't think that was a done thing. I guess I just really don't
>> understand the whole southern approach to bready items. I knew about
>> the cheese in grits, but I've never eaten any and when I watch various
>> TV cooks prepare them, it is obvious there is a lot of leeway with the
>> cheese. Another thing that surprised me recently was seeing the
>> preparation of shrimp and grits. I had no idea that the shrimpy
>> portion was so gravy like.
>>
>> I don't watch Paula Deen if I can help it. I just can't believe that
>> she represents true southern cooking with all the butter. Maybe I'm
>> wrong on that too.
>>
>> Color me clueless re southern cooking.
>>
>> Janet US
>
> Paula Dean doesn't really represent southern cooking. Although I can
> kind of recognize some of her's as a general 'southern' it's nothing
> I've eaten in years of living here in various states and areas of the
> 'south' for the most part.
>
> She generally uses way too much sugar and butter/fat. I don't just mean
> for health, but beyond what true southern recipes use at least SC-VA
> areas.
>
> --
>

On Sun, 10 Jul 2011 14:52:10 -0700, Christine Dabney
> wrote:

> On Sun, 10 Jul 2011 13:01:06 -0700, sf > wrote:
>
> >On Sun, 10 Jul 2011 12:07:27 -0700 (PDT), ImStillMags
> > wrote:
> >
> >> here we have a couple of bakeries that make gluten free
> >> scones, muffins, etc.... most gluten free
> >> items don't keep well and
> >
> >Now that's a thought. Haven't stumbled across gluten free bakery
> >bread, but I haven't looked for it either. Thanks.
>
> Trader Joes has some, but I forget the name of the brand.
>
I thought she was talking about real bakeries, not trader joes.


--

Today's mighty oak is just yesterday's nut that held its ground.

for me perfect, if i want to fiddle i can check on it, but when i get to
fidgety i can leave and know it won't burn while i am distracted elsewhere,
Lee
"cshenk" > wrote in message
...
> Janet Bostwick wrote in rec.food.cooking:
>
>> On Sat, 09 Jul 2011 15:57:25 -0400, James Post >
>> wrote:
>>
>> >On Sat, 09 Jul 2011 11:40:09 -0700, sf > wrote:
>> >
>> >> I definitely wouldn't use a slow cooker to cook it (don't own
>> one)...
>> >
>> > I'm astounded that you don't own a crock pot. I thought everyone had
>> > one. Like a television or microwave oven these days. In fact, you're
>> > the first person I've met in many years that doesn't own a crock
>> > pot. Interesting!
>>
>> I don't have one. I never learned that kind of cooking. I got a hand
>> me down at one point and I never could think of anything to cook in it
>> except beans. I like cooking stove top and oven. I like to fiddle
>> with my cooking.
>> Janet US
>
> LOL, did I tag it or what! It's ok Janet. The slow cooking methods
> aren't for everyone.
>
>
> --
>

On Jul 9, 11:37*am, "jmcquown" > wrote:
> "Janet Bostwick" > wrote in message
>
> ... > This seemed timely because of recent interest.
>
> > Chef Lou's Hush Puppies w/ Spicy Sauce
> > .
>
> *Posted on July 9, 2011 at 6:14 AM
>
>
>
>
>
> > Chef Lou's Hush Puppies w/ Spicy Sauce
>
> > Ingredients
>
> > 1-1/2 Cup Cornmeal
> > 1-1/4 Cup All Purpose Flour
> > 1 Tablespoon Baking Powder
> > teaspoon Cayenne Pepper
> > *Teaspoon Salt
> > *Teaspoon Black Pepper
>
> (snippage)
> > cup chopped Green Onions
>
> (more snippage)
> > 2 Egg, Slightly Beaten
>
> <even more snippage)
>
> I don't know about Chef Lou but one does not add cheese to hush puppies.
> There's something seriously wrong with this recipe. *IMHO.
>
> Jill

My opinion, too, Jill - there's no need to make an old-time recipe
like for Hush Puppies more complicated by adding a bunch of
unnecessary ingredients (if one really wants Hush Puppies, that is)
and attach a "chef's" name to it and pretend it is stll a Hush Puppy
recipe.. Ack. IMHO, also.

N.

On Jul 9, 12:42*pm, Janet Bostwick > wrote:
> On Sat, 9 Jul 2011 12:37:34 -0400, "jmcquown" >
> wrote:
>
>
>
>
>
> >"Janet Bostwick" > wrote in message
> .. .
> >> This seemed timely because of recent interest.
>
> >> Chef Lou's Hush Puppies w/ Spicy Sauce
> >> .
> > Posted on July 9, 2011 at 6:14 AM
>
> >> Chef Lou's Hush Puppies w/ Spicy Sauce
>
> >> Ingredients
>
> >> 1-1/2 Cup Cornmeal
> >> 1-1/4 Cup All Purpose Flour
> >> 1 Tablespoon Baking Powder
> >> ¾ teaspoon Cayenne Pepper
> >> ½ *Teaspoon Salt
> >> ½ *Teaspoon Black Pepper
>
> >(snippage)
> >> ¼ cup chopped Green Onions
>
> >(more snippage)
> >> 2 Egg, Slightly Beaten
> ><even more snippage)
>
> >I don't know about Chef Lou but one does not add cheese to hush puppies.
> >There's something seriously wrong with this recipe. *IMHO.
>
> >Jill
>
> It's there for the heathens )
> Janet US

LOL. That must be it.

N.

On Jul 9, 5:34*pm, James Post > wrote:
> On Sat, 9 Jul 2011 17:30:57 -0400, "jmcquown" >
> wrote:
>
>
>
>
>
>
>
> >"Janet Bostwick" > wrote in message
> .. .
> >> On Sat, 09 Jul 2011 09:46:34 -0700, sf > wrote:
>
> >>>On Sat, 09 Jul 2011 09:45:53 -0600, Janet Bostwick
> > wrote:
>
> >>>> cup chopped Green Onions
> >>>> *1-1/2 teaspoons minced Garlic
>
> >>>Oh, I like that addition! *
>
> >> I guess that this recipe appeals to us left coasters.
> >> Janet US
>
> >Those of us in the southern US don't mind onions and garlic in hush puppies.
> >But cheese doesn't belong in those fried balls of dough
>
> >Jill
>
> What about Fritters? I've seen fritters with everything under the sun
> in them. Meats, cheese, veggies, you name it. Even had some with
> oysters once.

Frittters aren't Hush Puppies. There are various "legitimate" kinds
of fritters. ;-)

N.

On Sun, 10 Jul 2011 16:08:12 -0700 (PDT), Nancy2
> wrote:

>On Jul 9, 11:37*am, "jmcquown" > wrote:
snip
>>
>> I don't know about Chef Lou but one does not add cheese to hush puppies.
>> There's something seriously wrong with this recipe. *IMHO.
>>
>> Jill
>
>My opinion, too, Jill - there's no need to make an old-time recipe
>like for Hush Puppies more complicated by adding a bunch of
>unnecessary ingredients (if one really wants Hush Puppies, that is)
>and attach a "chef's" name to it and pretend it is stll a Hush Puppy
>recipe.. Ack. IMHO, also.
>
>N.

Opinions are always welcome here!! ) snork!!!
Janet US

On Sun, 10 Jul 2011 16:08:12 -0700 (PDT), Nancy2
> wrote:

> My opinion, too, Jill - there's no need to make an old-time recipe
> like for Hush Puppies more complicated by adding a bunch of
> unnecessary ingredients (if one really wants Hush Puppies, that is)
> and attach a "chef's" name to it and pretend it is stll a Hush Puppy
> recipe.. Ack. IMHO, also.

I supposed you could make up another name for it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 10, 5:25*pm, Janet Bostwick > wrote:

>
> Opinions are always welcome here!! *) *snork!!!
> Janet US

These are really good. Call them what you like.

Shrimp Hushpuppies:

* 1 cup yellow cornmeal
* 3/4 cup self-rising flour
* 1 teaspoon kosher salt
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon smoked paprika
* 1/2 small onion, grated
* 1/4 cup chives, chopped
* 1/2 pound cooked shrimp, cleaned and tails removed, chopped
* 1 cup buttermilk
* 1 egg, beaten
* 1/4 cup cheddar cheese, grated
* Peanut oil, for frying

Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.

Mix all ingredients in a large bowl. Drop heaping tablespoon-sized
amounts of the mixture into the hot oil. Fry in batches for 2 to 3
minutes each. Remove from the oil to paper towels to drain and season
immediately with salt and pepper.

It's from The Neely's show on the Food Network.

On Sun, 10 Jul 2011 18:03:09 -0700 (PDT), ImStillMags
> wrote:

>On Jul 10, 5:25*pm, Janet Bostwick > wrote:
>
>>
>> Opinions are always welcome here!! *) *snork!!!
>> Janet US
>
>These are really good. Call them what you like.
>
>Shrimp Hushpuppies:
>
> * 1 cup yellow cornmeal
> * 3/4 cup self-rising flour
> * 1 teaspoon kosher salt
> * 1/2 teaspoon cayenne pepper
> * 1/2 teaspoon smoked paprika
> * 1/2 small onion, grated
> * 1/4 cup chives, chopped
> * 1/2 pound cooked shrimp, cleaned and tails removed, chopped
> * 1 cup buttermilk
> * 1 egg, beaten
> * 1/4 cup cheddar cheese, grated
> * Peanut oil, for frying
>
>Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
>
>Mix all ingredients in a large bowl. Drop heaping tablespoon-sized
>amounts of the mixture into the hot oil. Fry in batches for 2 to 3
>minutes each. Remove from the oil to paper towels to drain and season
>immediately with salt and pepper.
>
>It's from The Neely's show on the Food Network.

O.k., now the Neelys are in the south. And they call this recipe hush
puppies? I would have thought that it would be fritters. Whatever. .
..I like the sound of this and may try it. Thanks
Janet US

On Sun, 10 Jul 2011 21:34:27 -0600, Janet Bostwick
> wrote:

> On Sun, 10 Jul 2011 18:03:09 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Jul 10, 5:25*pm, Janet Bostwick > wrote:
> >
> >>
> >> Opinions are always welcome here!! *) *snork!!!
> >> Janet US
> >
> >These are really good. Call them what you like.
> >
*Recipe snipped>
> >
> >It's from The Neely's show on the Food Network.
>
> O.k., now the Neelys are in the south. And they call this recipe hush
> puppies? I would have thought that it would be fritters.

Sounds like a southern recipe to me.

> Whatever. ... I like the sound of this and may try it. Thanks



--

Today's mighty oak is just yesterday's nut that held its ground.

it is more of a fritter than a hp but if i ate shrimp i would make this, Lee
"Janet Bostwick" > wrote in message
...
> On Sun, 10 Jul 2011 18:03:09 -0700 (PDT), ImStillMags
> > wrote:
>
>>On Jul 10, 5:25 pm, Janet Bostwick > wrote:
>>
>>>
>>> Opinions are always welcome here!! ) snork!!!
>>> Janet US
>>
>>These are really good. Call them what you like.
>>
>>Shrimp Hushpuppies:
>>
>> * 1 cup yellow cornmeal
>> * 3/4 cup self-rising flour
>> * 1 teaspoon kosher salt
>> * 1/2 teaspoon cayenne pepper
>> * 1/2 teaspoon smoked paprika
>> * 1/2 small onion, grated
>> * 1/4 cup chives, chopped
>> * 1/2 pound cooked shrimp, cleaned and tails removed, chopped
>> * 1 cup buttermilk
>> * 1 egg, beaten
>> * 1/4 cup cheddar cheese, grated
>> * Peanut oil, for frying
>>
>>Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
>>
>>Mix all ingredients in a large bowl. Drop heaping tablespoon-sized
>>amounts of the mixture into the hot oil. Fry in batches for 2 to 3
>>minutes each. Remove from the oil to paper towels to drain and season
>>immediately with salt and pepper.
>>
>>It's from The Neely's show on the Food Network.
>
> O.k., now the Neelys are in the south. And they call this recipe hush
> puppies? I would have thought that it would be fritters. Whatever. .
> .I like the sound of this and may try it. Thanks
> Janet US

On Jul 10, 8:03*pm, ImStillMags > wrote:
> On Jul 10, 5:25*pm, Janet Bostwick > wrote:
>
>
>
> > Opinions are always welcome here!! *) *snork!!!
> > Janet US
>
> These are really good. * Call them what you like.
>
> Shrimp Hushpuppies:
>
> * * * 1 cup yellow cornmeal
> * * * 3/4 cup self-rising flour
> * * * 1 teaspoon kosher salt
> * * * 1/2 teaspoon cayenne pepper
> * * * 1/2 teaspoon smoked paprika
> * * * 1/2 small onion, grated
> * * * 1/4 cup chives, chopped
> * * * 1/2 pound cooked shrimp, cleaned and tails removed, chopped
> * * * 1 cup buttermilk
> * * * 1 egg, beaten
> * * * 1/4 cup cheddar cheese, grated
> * * * Peanut oil, for frying
>
> Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
>
> Mix all ingredients in a large bowl. Drop heaping tablespoon-sized
> amounts of the mixture into the hot oil. Fry in batches for 2 to 3
> minutes each. Remove from the oil to paper towels to drain and season
> immediately with salt and pepper.
>
> It's from The Neely's show on the Food Network.

I think those would be better named, Shrimp Fritters.

N.

On Mon, 11 Jul 2011 08:39:52 -0700 (PDT), Nancy2
> wrote:

>> Shrimp Hushpuppies:

>I think those would be better named, Shrimp Fritters.
>
>N.

I think you're right! Where I'm from in the Southern USA, Hushpuppies
have nothing in them usually. Sometimes onion bits, but mostly nothing
but bread. Fritters always have some type of added food in them.

"cshenk" > wrote in message
...
> Janet Bostwick wrote in rec.food.cooking:
>
>> On Sun, 10 Jul 2011 09:40:09 -0400, "jmcquown" >
>> wrote:
>>
>> >
>> >"Janet Bostwick" > wrote in message
>> > ...
>> >> On Sat, 9 Jul 2011 17:30:57 -0400, "jmcquown"
>> > >> wrote:
>> > >
>> > > >
>> >>>"Janet Bostwick" > wrote in message
>> > > > ...
>> >>>> On Sat, 09 Jul 2011 09:46:34 -0700, sf > wrote:
>> > > > >
>> > > > > > On Sat, 09 Jul 2011 09:45:53 -0600, Janet Bostwick
>> > wrote:
>> > > > > >
>> >>>>>> ¼ cup chopped Green Onions
>> >>>>>> 1-1/2 teaspoons minced Garlic
>> > > > > >
>> > > > > > Oh, I like that addition!
>> > > > >
>> >>>> I guess that this recipe appeals to us left coasters.
>> >>>> Janet US
>> > > >
>> > > >
>> > > > Those of us in the southern US don't mind onions and garlic in
>> > > > hush puppies.
>> > > > But cheese doesn't belong in those fried balls of dough
>> > > >
>> > > > Jill
>> >> Ah, I also put cheese in biscuits (ducking)
>> >> I knew the recipe would not be on point for traditionalists, but a
>> >> week ago some posters were discussing various things that could be
>> >> added to hush puppies. The recipe was just meant for them.
>> >> Janet US
>> >
>> > I was born on the left coast. I don't think I even tasted hush
>> > puppies until around 1973. And yes, I've been known to make cheese
>> > biscuits I've even added cheese to grits and cornbread. Hush
>> > puppies are simply a different thing. Cheese doesn't belong in
>> > those fried balls of cornmeal batter. IMHO
>> >
>> > Jill
>> Fair enough. But, you have astounded me on the cheese biscuits. I
>> truly didn't think that was a done thing. I guess I just really don't
>> understand the whole southern approach to bready items. I knew about
>> the cheese in grits, but I've never eaten any and when I watch various
>> TV cooks prepare them, it is obvious there is a lot of leeway with the
>> cheese. Another thing that surprised me recently was seeing the
>> preparation of shrimp and grits. I had no idea that the shrimpy
>> portion was so gravy like.
>>
>> I don't watch Paula Deen if I can help it. I just can't believe that
>> she represents true southern cooking with all the butter. Maybe I'm
>> wrong on that too.
>>
>> Color me clueless re southern cooking.
>>
>> Janet US
>
> Paula Dean doesn't really represent southern cooking. Although I can
> kind of recognize some of her's as a general 'southern' it's nothing
> I've eaten in years of living here in various states and areas of the
> 'south' for the most part.
>
> She generally uses way too much sugar and butter/fat. I don't just mean
> for health, but beyond what true southern recipes use at least SC-VA
> areas.
>
Butter, butter and let's add another stick of butter! She is not truly
representative of southern cooking. She's a Food Network creation. A
ridiculous one, IMHO.

Jill