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Come On In My Kitchen

Come On In My Kitchen

By on Mar 13, 2014 in Blog, Food, Senza categoria, USA | 0 comments

BBQThe American food is commonly regarded as low-level , this does not apply to the States of the South, where the mixing of different ethnic groups has created a culinary culture of a certain thickness. Try to think what might have happened by mixing influences Native American, African, French, Spanish, Anglo-Scots-Irish and Italian. A term might be “Soul Food”, but also Creole, Cajun, Lowcountry and Floribbean, according to the State of origin. Generally the dishes can be considered poor and are based on local products manufactured according to the area. Who is fond of blues will have had the opportunity to hear, read or see how the food is important in popular culture, as well as the “Moonshine”, the liquor made from corn homemade, which is quite common in rural Mississippi. Although the musicians define it “the soul of the blues” and Mississippi John Hurt seems to have been one of the most skilled producers, is still a product illegal, so better avoid it. If corn whiskey is the soul of the blues barbeque (BBQ) is certainly the heart. This dish usually made of pork, spices and sauces, baked artisan, sometimes even extravagant, closed ovens peat-based or hyckory is considered a must since the time of Charley Patton, who is said, particularly fatty pieces predilection to avoid getting drunk. This type of cooking is part of the tradition and it can be found at various festivals or along the streets of the city, perhaps trusting their sense of smell to choose. For the lucky ones you can come across delicacies “downhome” like “Chitlins” on the basis of the so-called scraps of pork, but it is known that the pig does not throw anything away. If you are not meat lovers fear not, the fish is not lacking, rather it is the other food par excellence connected to the blues. Not surprisingly, the Catfish often appears in the lyrics of blues songs being used as a powerful symbol to conceal sexual images. And tradition in Mississippi for anyone to eat a delicious plate of fried catfish accompanied by “hushpuppies” (corn nuggets), fries or coleslaw. May happen to meet in the menus even the name “Buffalo” is not the meat of the largest mammal, icon of an America that no longer exists, but a very popular local fish. It is like fried catfish, but has a more delicate texture, a stronger flavor and bones are much larger. Another popular dish of the Mississippi Delta Tamales are. Originating in Mexico are made from corn dough stuffed. They have the size of a cigar and inside you can put just about anything: meat, cheese, and even fish. They are usually enclosed in a leafy panicle, and generally are stews. Robert Johnson has dedicated a song (They’re Red Hot) at this morsel that was sold “two for a nickel, four for a dime” . Today the price has gone up, but remains one snack tasty and cheap. This is just a small “taste” of what you can find on a journey through the Deep South where you can eat a little’ everywhere, even at the gas station, and find many other products such as fried green tomatoes, fried chicken and vegetables (vegetarian attention, often the vegetables are cooked with the meat for flavor). A regional delicacy is the iced tea to drink to accompany the meal and that can be more or less sweet depending on the request. Of course, do not miss the beer, while wine things get complicated a bit ‘ as either choice, both in the prices. So – to conclude – a trip Travel for Fans in the Land of the Blues can be much more appetizing than expected.

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