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21. “Liver mush”??? No.
Yeah, that there liver mush just ain’t right. I’ve never eaten alligator or squirrel or possum and I sure as hell ain’t eating nothing called liver mush. As to the rest of the list? I have not only eaten but, I also know how to cook most of what is listed. Burgoo is damn good, Hoppin John is blackeyed peas and collards and rice, and a ‘congealed’ salad is just stuff tossed into jello. Lime congealed salad:
I love southern culture and those faithful to it. But liver mush. No.
When you think about it, livermush, parts of pig heads, pig liver and cornmeal, is not much different than scrapple. Neither of which I find appetizing or palatable, despite the fact that I grew up having them served frequently.
Burgoo sounds a little like booyah – a stew made in 50 gal quantities over 24 hours or so. We don’t use possum or raccoon meat, though.
I wasn’t sure how to answer that, because I thought all liver is mushy.
“21. “Liver mush”??? No.”
Initially, I agreed …. probably the WORST thing on that list. I mostly felt that way because of “mush”. Who the fuck wants to eat mush?? But, I just looked it up ….
“Liverwurst is similar to livermush, made with liver, but it is instead a liver sausage. It is made from pork liver and has added spices to enhance the flavor of the sausage.”
No problem! I love liverwurst. And I love chopped chicken liver … got a container I made which is in the fridge right now. Did you know that liver is the most nutrient dense food on the planet? Oh, yes, it is.
https://www.healthline.com/nutrition/why-liver-is-a-superfood#TOC_TITLE_HDR_2
=========================
Of the foods I have not tried on that list, a little more than half, I would be willing to try them all at least once …. except one of them ………. PIGS FEET. How in the fuck can someone put that in their mouth???
Leberkäse. Good shit.
27 of 39. Sho’nuff!!!
I’ve had all of them, but, there are quite a number of foods they passed over like, collard greens, mustard greens, coubion, aka courtbouillon, streak-a-lean unless that’s what was meant by ‘fatback’, turtle soup, molasses aka ‘lasses’, creek lettuce, wilted lettuce, cracklin’s, brains and eggs, polk salad and ramps, chicken gizzards on toast or biscuits, the list is long.
true story
I was at a restaurant one morning and a couple guys walk in and sat down to look at the menu. One man appeared to be 45 or so and the other was a a wizened gentleman. Both showed signs of hard outdoor labor, the heavily calloused hands, the lined faces, and their general appearance beguiled them. It was apparent that the older man had few if any teeth.
When their order arrived, the older man asked, “Ma’am cain I git sum maiter fer my bicket ?”
Perplexed , and with a labored expression, she looked to the younger man without asking, but hoping for an explanation. She looked at my table, as she was the waitress for may table too. She asked if I needed anything. I was just about to take the last bite of food. I replied “No, but thanks. I just wish that now I had also asked for a couple of tomato slices for my biscuits too.” She came back swiftly with the man’s slices and gave me a nice smile. I gave her a good tip.
33 of 39 born, raised and proud!!
Pretty sure 18.
31 here and many of them I have eaten this week. No liver, though, that is one food I will not eat.
25. I’m in no hurry to add another.
12, not bad for a Western boy from Colorado.
14, not bad for a Joisey boy.
Dang Stucky, you might make a decent southerner if you move to Arkansas.
I don’t know what “Souse” is.
But, reading through the list quickly, I read “Spouse” …. and, I’m like, sure enough!
Souse is also known as head cheese. It is a cold cut meat that’s made basically like this:
They take a hog’s head, and they clean it and get the hair off of it. The tongue is often removed, as it can be bitter.
The whole head is cooked in a great big kettle with various seasonings. The mess is skimmed every now and then, to remove stuff you won’t want to eat. Eventually all of the meat falls off the head, and the cooked bone marrow results in the meat stew being full of gelatin. The meat pieces need to be small.
The skull and remnants are removed, and the stew is poured into cake pans or molds. It is then placed in a refrigerator and the whole mass basically turns into pork jelly. When turned out on a plate, it can be sliced and eaten as a sandwich.
P.S. – the eyes are thrown away.
Huh!!
Ok, I’m up to 15. Dad used to bring home 1/2 lb. of head cheese from the German butcher shop every Friday. I liked it, a lot.
My Grand Dad loved head cheese but mom said she and her brothers and sisters wouldn’t touch it. They didn’t have to when they had the choice cuts and delicacies, considering they had LOTS of hogs. Granny didn’t eat it either, but she didn’t get mad until someone mentioned fried green tomatoes, of which even talk was discouraged in the house
Next time you find some try it with apple cider vinegar. It’s great
I worked in a deli in my younger days. Head cheese. Just gross. It would waddle on your hand when you sliced it, bits o fat and meat pieces;. Are we coming to this?
There’s something about any sausages made with real intestine casings. That crispness after coming out from under a broiler is heavenly.
25 now that I know what souse is.
Head cheese is a very old North Eastern recipe, you can find it in Eastern France, Germany Poland and so forth. I’m no Southerner but I’ve eaten lots of those stuff listed there. Also I noted there is no rattler BBQ there. I checked on the list I ate 17 of those items. I eat frog legs once or twice a year My first taste of squirrel was in Wyoming. Dad had pigeon’s coot so we had pigeon on a regular bases. Gumbo was something didn’t like too much (okra’s not my thing). I love chicken geezer and chicken liver fried. (If you have the chance try also duck geezers or livers). Rabbit stew is found all over EU. Deviled eggs are called oeuf mimosa in France and they are served around Easter. (so is rabbit stew… Easter Bunny anyone?). Just my 2 cents.
We call Souse or Headcheese, Brawn in England, so that makes 12 things this Yorkshire Lass has eaten. Had frogs legs in France.
We also use aspic for our version of a ‘congealed salad’ or to do things like decorate a whole side of poached salmon with slices of cucumber to represent the scales. The aspic acts like a glue to keep the decoration in place and seal the fish.
https://cookfoodeatfood.co.uk/recipes/brawn/
Here is a cast iron souse mold.
That ain’t just Southern, Head Cheese is a big Volga Deutsch thing as well.
Doc Head Cheese is found from Lorraine to Western Poland, I don’t know who invented it but all the regions where pigs were raised they must have had head cheese because in those days nothing was thrown away.
My wife ‘s family is from Ireland. I once explained to her that the vikings who conquered Ireland were from Norway. Which meant you had two kind of people–the Norse and the Souse.
32 for me–
haven’t most of these foods made it out of the south?if not,you guys don’t know what you’re missing–
Found this a couple days ago. There are a whole bunch of vids on Yutube under ” It’s a Southern Thing”. I watched quite a few already. They are all funny. Here is an example …
And this one is downright hilarious ….. all the stereotypes people have about the South is spoofed …
A real Southern Lady talking Southern….
That was hilarious!
I was born in Pittsburgh, but my family moved to Montgomery when I was in high school. Talk about culture shock!
But now it’s culture shock in a good way. I was waiting for ‘Bless your heart’.
As for the list, I hit 30, but there were a few missing delicacies; possum, raccoon, cornbread dressing, wild turkey, chow chow and river cat come to mind.
Mark it 34 for for this old rebel. I could eat the ass end out of a boar hog if I got hungry enough.
17. And I thought my cracker heritage would put me near the top of the list.
21.
When I was a kid anything “Southern” was below the Ohio River. My Dad married two women who had accents so heavy you could cut words with a knife.
Corn bread made in Kentucky actually has some Yankee roots. People here often like white corn meal, which is supposedly a Yankee contribution to our cuisine.
31 but lots I tried once.
There are most likely hundreds of gallons of burgoo cooking right now for the derby on Saturday. Down in the deep south we had Brunswick Stew which I find more appealing than burgoo along with a barbeque sammich. 🙂
28. Grew up in Southern Louisiana with a father from Alabama.
Dixie Beer has started up again. I’m not sure about Jax beer, but I wasn’t fond of it.
Jax was good to serve when everybody was already drunk……….
lol, you got that right.
Ain’t no critter hardly safe from being on the menu in those parts. But do love me a Darrell’s poboy
0. Proof I’m a Canuck.
At least you’re not from North Dakota and enjoy Lute Fisk…dem Norwegians are a little strange.
I thought Lute Fisk was Sveedish… I had some in Lindsborg Kansas (AKA Little Sweden). My mother in law was from there.
Eleven. Twelve if you count jello with fruit as “congealed salad”. Not long ago I made smoked ham hocks with collards. That should be on the list – or is that just for black folks? That will stick to your bones.
26 now
Cream Candy ought to be added to the list. If you know how to make it, then you’re probably from Kentucky. If you know the difference between the white and brown recipes, then you’re hardcore.
23 for me. Some things I’ve never tried because they look gross, like pickled pigs feet.
I’ve eaten plenty of pickled turkey gizzards, but never sober.
My mom said my Grandpap and Grandma once had a hundred Red Duroc hogs. She said no one in her family would eat pickled pigs feet, after seeing all of that shit they used to walk through.
Just watch Duck Dynasty.
24 for me.
11. I guess Saskatchewan isn’t as far from the south as it looks. BTW – what the hell is congealed salad?
26 and I’ve spent less than a month in the south.
As much as I dislike most liver, when I looked liver mush up it seems really tame.
I feel like this list was made by someone who thinks Jeff Foxworthy is a redneck.
My GG Grandfather was a 1st lieutenant in the 17th Virginia 17th Infantry. He was wounded and captured covering Lee’s retreat from Gettysburg in ’63. He spent the next year and a half at the Union prison camp at Johnson’s Island, Ohio. We’re both from Alexandria, Virginia where the manager of the Washington Hotel became the first Confederate causualty of the Civil War by killing a Yankee Colonel who tore the Confederate flag down in his hotel. He blew the Yankee Colonel in half w/ a double barreled shotgun and was then eviscerated by Yankee bayonettes.
21 but I did not see okra on the list
Fried at that. But it does have gumbo.
“21 but I did not see okra on the list”
For the past two weeks the farmer’s market I go to has had a 2 pound bag of okra on sale for One Dollah. I pass. Looks like the stem of a sunflower plant. Yuck.Never had so much as a single bite in my life. So, wtf, decided just now to look it up ….
“Okra is known as the vegetable of love. Rich in magnesium, it’s a natural relaxant. It’s also full of iron, folate, zinc, and vitamin B, all nutrients that keep your sex organs healthy and happy.”
Ummm, I’ll be right back. Gonna go to the store and buy three bags of love.
Sheee ittt… I’ve got a bag of seeds that came with a bunch of other seeds. I’m was going to ignore it…. No more. I’m planting it tomorrow morning
Okra can be fried or boiled. Boiled okra is just like snot.
I’m not a fan of okra.
I would never give up okra, I love it fried, boiled or pickled. Real southerners flock to eateries that serve fried okra and cornbread on the menu. I had a huge serving of fried okra night before last Ray K and it was like a trip to heaven boy. You must be a damn Yankee.
My mother was very choosy about the okra she would cook. It had to be young and smaller. Not those big ones that are overgrown and tough
Melty- Yo Mama was very wise, for boiling, you need the small #1 tender okra. That is not quite large enough for frying, for that medium size is best. Okra that is left to grow too large gets so tough it is not longer palatable, throw it in the compost pile.
Dunno. She would cut them about about 1/4″ just batter them in flour and fry crispy in a pan. I would get run out of the kitchen because I was eating them just as fast as she would have them ready.
Pickled okra is better.
Stucky, You have to get into okra. It’s one of those vegetables that’s actually like eating meat. Like green beans and asparagus. Something with a little heft that needs chewing instead of just leaves like lettuce, kale, etc. It can take on the flavor and weight of a soup. It adds the thickness to gumbo. Yes, if you just boil it, you’ll get goo, but you can also saute’ it with garlic in olive oil and you won’t have any sliminess. . It’s good to add whole ones to shish-kabobs or grill with other vegetables in one of those thingies that holds vegetables for the grill. Definitely avoid the big ones because they’re tough.
I have had just about all of them. Born in Mississippi and reared in Alabama. I am mostly carnivore but do indulge in okra. It is about the only vegetable I eat. My lady has had no complaints.
29. Y’all come back now ya’ hea’
LOL
28. You omitted boudin, collards & Low Country Boil.
There is a butcher in a town about 25 miles away from where I live in France that makes mighty awesome spicy boudin in France… but from my readings it comes from Greece. Odysseus from Homer’s saga ate some boudin while waiting to enter Troy. It’s the oldest known sausage recipe, close to 3000 years old. Who knew.
I’m sure my father would have ticked off everyone as he was a garbage disposal growing up on a farm in MS Delta in the depression. I can tick off about 25 or so. My mother did not feed us a lot of that food on the list as she didn’t eat negra food as she used to say. Southern by the grace of God. These days I put my southern culture way above being an American after what has transpired over the last few years.
Catfish
RC Cola
Golden Flake Chips
Purple Hull Peas
Chow Chow
Fried Squash (Acorn Squash)
Melty- I come from the part of the south where (yellow) squash casserole is like gold. I could just sit and eat that dish by itself……Mmmmm.
My mom would take yellow squash along with onions and fry/simmer them in a skillet till they were soft. Not a lot of it though as a casserole except maybe around the holidays.
Now you got me thinkin of Salisbury, NC and Cheerwine soda
https://cheerwine.com/about/
22 is enough …tho will go for broke,,,if needed,
How did you do, Sammie?
Now you’ve done it……I am starving. Time to run out and eat a real breakfast. 3 scrambled, grits, ham and a biscuit drowned in sausage gravy…….all washed down with a great cup of coffee….or two.
Then a nap.
Ha! Think you can fool me? A Yankee infiltrator drew up this list! Black-eyed peas ARE NOT ON IT! On New Year’s Day you must have cornbread, fatback, and black-eyed peas if you want good luck! Established scientific fact.
29 and have cooked most of them. Unlike some of you, liver mush is great fried with a couple if eggs. I’m a born and bred southern woman from NC.
I’m from southern New Hampshire, does that count?
Not around here Warren. 🙂
Scrambled eggs and pork brains, pork liver and lights, souse meat aka head cheese- southern enough?
How about a list of question about rural vs urban instead of North/South foods such as the following:
One point for each yes to these questions
——————————————–
Have driven a tractor
Was driving a tractor before ever having a driver’s license
Have grown on your own property more than half of your vegetables or raised on your property more than half of the meat that you ate.
Involved in the care of farm animals watering, feeding
Have butchered animals alone or assisting others. (Cows, pigs, chickens, rabbits)
Plucked chickens (notice multiple)
Did some target practice with a 22 somewhere out back
Lived with firearms present and saw them as no big deal, just another tool and not an instrument of evil
Walked down a country road carrying a rifle without raising a fuss
Involved in harvesting as in picking beans strawberries prunes or cutting hay and bailing hay
Worked at bucking hay as in truck loads day after day
Involved in some form of construction such as helping build a barn or maybe just a shed or putting up a fence.
Repair a fence
Built a raft or small boat to float in a nearby creek or river
Attempted to dam up a creek
Thrown off a horse
Ever try to ride a cow pretending it’s a bucking bull ride
Others need to add to this list because it’s all structured on my experience so I would be 100% yes, so how about others adding to this list and then making it a new post.
Eating dew berries that grew wild. Pretty close to a blackberry, wild plums that turned yellow when they were ripe. We would eat the green ones too. Oh and my lord when it was fireworks season. We spent every dime we could scratch together on bottle rockets and firecrackers. Fishing in mudholes, walking ditches look for coke bottles. Smoking, chewing etc you name it. Chewing was ok but smoking could get you in a bit of a bind if you got caught. Drinking though would get you in a huge bind. We did more shit by the time we were 12 yrs old than most kids have done by the time they are 30 these days
We were lucky back then that we lived in subdivisions but there were tracts of undeveloped land everywhere. As it’s been said, you didn’t fuck around in the house under your parents watching TV and shit because they would find something for you to do. Get dressed in the morning and head out on the bike. Show up for lunch and head out again. Be home by 4:30 sharp because the old man would be getting home and ready to eat. Don’t be late. Eat and head out again till dark.
I can remember vividly having to shell peas during the summer.
All of those and more
Tripe was good and cheap in PA…….back in 1958
Snapping turtle soup was also good in 1958…..PA saloon.
Tripe….the cows stomach in tomato sauce. PA ….mostly in beer joints……