Why Is Moonshine Against the Law? (Added
March, 2008) You can make your own wine and beer, can't you?
By Michelle Tsai
Two Georgia men pleaded guilty on Wednesday to charges of operating a
moonshine still in the Chattahoochee National Forest. One of the bootleggers
faces up to 35 years in prison for his crimes: making the brew, selling it,
and not paying taxes on the proceeds. Back in college, the Explainer had
friends who brewed their own beer, and that wasn't against the law. So why
is moonshine still illegal?
Because the liquor is worth more to the government than beer or wine.
Uncle Sam takes an excise tax of $2.14 for each 750-milliliter bottle of
80-proof spirits, compared with 21 cents for a bottle of wine (of
14 percent alcohol or less) and 5 cents for a can of beer. No one knows
exactly how much money changes hands in the moonshine trade, but it's
certainly enough for the missing taxes to make a difference: In 2000, an ATF
investigation busted one Virginia store that sold enough raw materials to
moonshiners to make 1.4 million gallons of liquor, worth an estimated
$19.6 million in lost government revenue. In 2005, almost $5 billion of
federal excise taxes on alcohol came from legally produced spirits.
Until 1978, it was illegal to home-brew any alcoholic beverage—even wine and
beer. But a growing number of oenophiles and beer connoisseurs wanted to
make their own, and they helped pressure Congress to decriminalize
home-brews across the country. Today, federal rules say a household with two
adults can brew up to 200 gallons of wine and the same amount of beer each
year. (A few states have their own laws prohibiting the practice.) The 1978
law didn't legalize moonshining, though; you still can't brew spirits for
private consumption. It is kosher, however, to own a still and process
alcohol—but only if you're using the alcohol as fuel and you have a permit
from the ATF. (In some states, you can purchase a legal version of moonshine
from commercial distillers.)
Despite the Appalachian stereotypes, not everyone swigs moonshine just for
fast, cheap intoxication. Some folks are accustomed to the taste of unaged
whiskey, and they prefer the buzz that comes with it. These days, moonshine
is even going upscale, as a new breed of amateur distillers in California,
New England, and the Northwest are taking an artisanal approach to the
Government prosecutors point out that moonshine poses serious health risks,
including heavy-metal toxicity. So, how dangerous is it? There's no
inspection of the manufacturing process, so quality—and levels of
contamination—vary. (There are some informal and imprecise ways to test the
purity of hooch: You can light some on fire and check for a blue flame or
shake the pint and look for clear liquid drops that dissipate quickly.)
Aside from drinking too much and doing something dumb—oh, like attacking
somebody with a chain saw and fire extinguisher— the biggest risk is lead
poisoning, since a homemade still might consist of car radiators or pipes
that were dangerously soldered together. One study in the Annals of
Emergency Medicine in September 2003 found that more than half of moonshine
drinkers have enough lead in their bloodstream to exceed what the CDC calls
a "level of concern."
Thanks to Michael Birdwell of Tennessee Technological University; Brent
Morgan of the Georgia Poison Center; Art Resnick of the U.S. Treasury's
Alcohol and Tobacco, Tax and Trade Bureau; and Matthew Rowley, author of
What are grits?(Added
Grits are made from
the milling of corn kernels. The first step in the process
is to clean the kernels; then, the grains are steamed for a
short time to loosen the tough outer hull. The grain kernel
is split, which removes the hull and germ, leaving the
broken endosperm. Heavy steel rollers break up the endosperm
into granules, which are separated by a screening process.
The large-size granules are the grits; the smaller ones
become cornmeal and corn flour.
A Brief History of
(Excerpted from an article written by Michael Goforth, staff
writer for the Shelby Star)
Folks in these parts generally
take livermush for granted and manage a smile when discussing
it. However, the meat concoction which has remained mostly a
regional food was born of necessity and hard time. Eighty-six
year old Carrie Mae Canipe recalls how livermush moved from the
farm to the market. Back in the early 1920’s, she said, it was
common for the family to make livermush after slaughtering a
hog. Not wanting to waste any meat from the animal, the liver
and “snoots” were mixed with corn meal and seasonings to come up
with livermush. Families made the dish for their own
consumption. Mrs. Canipe said that around 1925 or 1926 here
husband, Bert, became aware of a couple in Gastonia who made
livermush and sold it to their neighbors. Bert Canipe, she said,
got the idea that livermush could become a business.
Bill McKee, whose father, Ray, started Mack’s Livermush,
attributed the birth of commercial livermush in this area to
Canipe and Clay Blanton. Mrs. Canipe said that first recipe for
livermush was somewhat different from the one being used by the
couple in Gastonia. “We kind of worked it up ourselves.” she
said, “We worked it up where we liked it, kind of by trial and
error.” The seasoning was simple - sage, black pepper and salt.
The livermush was taken to stores in five pound blocks and sold
for ten cents a pound. Sales she said, “Took off like wildfire.”
Livermush, she said, got a lot of people through the Depression.
From the business of Canipe and Blanton, newer livermush
businesses were also spawned. McKee said his dad got the recipe
for livermush from Canipe and Mack’s Livermush began in 1933.
“We still have the same recipe we started with, “McKee said,
“There’s been some updating a little. The spices are a little
different.” The process of making livermush has changed a lot,
he said. It’s gone from wooden paddles to electric agitators and
wood burning cast iron kettles to stainless steel steam kettles.
Originally, McKee said, the livermush was made in 10-pound pans
and the pan themselves were taken to the store and placed on the
meat counter. “Sometimes it was still warm.” He said. McKee said
he was 8 or 10 years old before the livermush started to be
packaged in one-pound blocks. The livermush that is familiar to
this area differs from similar types of foods as one travel more
than 100 miles away, said McKee. South and eat, it becomes liver
pudding and toward the north it becomes scrapple. In October of
1987 both the Cleveland County Commissioners & the Shelby City
Council passed resolutions proclaiming that “livermush is the
most delicious, most economical and most versatile of meats.”
And proclaimed the first Livermush Exposition.
Slugburger is worth its
salt and more (Added
by Fred Sauceman
Corinth, Miss. —In the pantheon of Southern food, nothing is more
misunderstood or maligned than the slugburger. Despite its name,
this specialty of Northern Mississippi diners, drug stores, and
cafés has a distinguished past, steeped in Southern history.
Folks in Booneville, Corinth, and Iuka, Mississippi, and up around
Selmer, Tennessee, think nothing of ordering up a plateful of
slugburgers, even for breakfast.
“The thing that’s appealing about slugburgers is the fact that they
have a crunchy exterior, they’re best if they’re cooked thin, the
way I like them, and they’re soft on the inside,” says Mike Hopkins
of Corinth, a regular customer at the White Trolley Café. “The best
way to eat them is with mustard, pickle, and onion, and it’s kind of
a tradition of this area. I’m 48 years old, and they’ve been around
here as long as I can remember.
“I can remember eating them as a child, thinking that was one of the
greatest things there were. Nowadays, all the kids want to go get a
McDonald’s hamburger, but when I was a kid it was, ‘Let’s go get a
Although some mystery and mythology surround slugburgers, none of
them contain even a trace of crawling gastropod. They are a legacy
of the Great Depression, when ground beef was a precious commodity
and families were forced to stretch it as far as it would go, by
adding bread, cornmeal, or cheaper meats. Today, soybean meal is a
common extender. The patties are then deep-fried.
At the White Trolley, on Highway 72 in Corinth, I overheard a
waitress ask a customer, “Regular or well-done?” Some prefer their
slugburgers crunchy, I learned, and some soft.
“It’s got a taste of its own,” says Regina Smith, manager of the
White Trolley. “You have to taste it with an open mind. It’s
different from anything else you’ve ever eaten, and I think they’re
The origin of the name is clouded with debate, but the most commonly
accepted story is that the burgers sold for a nickel during the
Depression, and the word “slug” was slang for a five-cent piece.
Today, slugburgers go for 75 cents at the White Trolley, and for a
dollar downtown at Borroum’s Drug Store during festival time.
“A lot of people ask if it’s a snail crawling on the ground,” Smith
says. And even though Corinthians try to debunk the garden critter
notion, the logo for the annual Slugburger Festival, held each July,
features a smiling green snail, further humanized by the addition of
teeth and tongue.
Designer Greg Hastings, a native of Corinth who now lives in
Memphis, says the snail mascot has endured “because he allows us to
inject some fun personality into the overall image—more than you
could do with just a burger. I’m told by festival officials that
this character, which we update annually, is well received by the
public, and sales of T-shirts each year keep reinforcing that fact,”
Main Street Corinth organizes the festival and has even signed on a
corporate sponsor, Cellular South, catapulting the lowly slugburger
to tourist attraction status on the Alcorn County courthouse square.
The Gourmand’s Guide to Dining in and Around Corinth labels the
slugburger a “local delicacy” and describes the obligatory squeeze
of yellow, ballpark mustard as a “standard garnish.” The color of
the patty resembles the more universal and recognizable chuckwagon
Although it’s a novelty for tourists and a subject for local
jokesters, the slugburger is a lasting reminder of Southern
resourcefulness during hard times.
The sno-ball is truly a New Orleans creation. The main reason for
this is a machine called a "Hansen's Sno-Bliz." This is the machine
that turns blocks of ice into sno-balls. Most sno-cones are made of
crushed ice; a Sno-Bliz machine shaves a block of ice, giving it an
extremely fine texture. The classic sno-ball machine (now
manufactured by four or five companies in the area) works like a
deli meat slicer. I've never seen anything like a sno-ball in any
part of the country, although Lani Teshima-Miller's description of
"shaved ice" in Hawaii is the closest thing I've heard. A sno-ball
isn't an Italian ice, nor is it a crushed ice abomination.
Once the ice is shaved, it's
collected into a cup, paper cone, bowl, plate, or even a container
akin to the things that you get at a Chinese take-out place. Then
syrup is poured over the ice, making one of nature's most perfect
foods. Some people continue the process, adding cherries, ice cream,
ice milk, condensed milk, or other toppings.
There's a bit of a ritual when it
comes to buying a sno-ball. Most sno-ball stands are small affairs
where you walk up to a window to place your order. The first thing
you have to do is tell the kid working on the other side what size
sno-ball you want. Currently this normally ranges from a small cup
for around $.45 - $.50 to larger affairs which can go up to $2.00
each. If you're ordering more than one sno-ball, you tell her all of
your sizes first. After she gets done with the ice machine, it's
time to tell her what you want on them. Most sno-ball stands have
anywhere from 30-70 flavors available from which to choose. The most
popular are strawberry, cherry, grape, chocolate, ice cream
(vanilla), and bubble gum (it's blue, tastes like bubble gum).
Additional flavors can be simple, like lime or spearmint, to exotic,
like orchid cream vanilla, papaya, etc. If you like something on top
of your ice and syrup, they'll add that, then you pay and you're
Toppings on sno-balls started out
fairly simple, and have grown over the years. First it was
half-and-half sno-balls. Then things like condensed milk on a
chocolate snoball, or chocolate syrup on an ice cream-flavored one.
Then soft ice cream machines became affordable, so sno-ball stands
started offering soft ice cream as a topping for sno-balls and in
cones. I've seen some stands offering dry toppings, like chocolate
or rainbow sprinkles, but I don't think they hold up well on ice.
It's all but impossible to come up
with a top five or top ten list for sno-ball stands, because they're
neighborhood creations. There are two exceptions to this: Hansen's
Sno-Bliz Sweet Shop, in the 4800 block of Tchoupitoulas, and Plum
Street Sno-balls in uptown New Orleans. These two are legendary, and
transcend neighborhoods. Since I grew up a Metairie boy, the stands
that I remember as being the best are one at Bonnabel and Metairie
Road, and one at Veterans and Homestead. When I more-or-less moved
to Gentilly for high school and college, the one on Fillmore and
Elysian Fields became my regular stand. Nowadays we go regularly to
the stand at Clearview and W. Esplanade.
Sno-balls are a summer creature; I
can't think of a single sno-ball stand that is open during the
school year. [Editor's note -- There are a few scattered here and
there. CT] The main reason for this is that school kids are the main
source of labor for a stand. Most of them have permanent sites that
are closed for the bulk of the year. When the second week or so of
May rolls around, however, and the high schools close, the stands
re-open until around Labor Day.
My favorite's lime. Helen (my wife)
likes strawberry with vanilla soft ice cream on top. Justin (my son)
goes for chocolate.
The Roman Candy Man has returned to
the local scene, selling taffy on his Uptown rounds. And soon his
mule will be back on track, too.
Sunday, October 23, 2005
By Elizabeth Mullener, Staff writer
for The Times-Picayune
Life is officially sweet again in
New Orleans: Cafe du Monde is frying beignets in the French Quarter,
Sal's snowball stand is shaving ice on Metairie Road and the Roman
Candy Man is plying the streets Uptown with made-on-the-spot taffy
that has been comfort food for generations of hometown souls.
"A lot of people are happy to see
me," said Ron Kottemann, grandson of the founder, from his perch
inside the jaunty wagon. "It's something familiar, something
actually up and running, something that's open, that's New Orleans.
"It's nice to be appreciated."
Like everyone else in the city,
Kottemann has a story to tell. As he speaks, he goes about the
business he has known virtually since birth: He snips off a piece of
taffy, rolls it out with his hands, wraps it in waxed paper and
twists the ends. When he finishes one, he reaches for another and
starts all over again, without missing a beat.
"I've never left for a storm
before," he began.
But this time he did, taking off on
Sunday morning with nine people in tow, plus a dog, in two cars.
They went from Mississippi to Mandeville to Baton Rouge and recently
to Metairie. His house on Constance Street, in his absence, got
whacked by a shard from the roof of the Whole Foods Market. He
estimates that about half of the house will need replacing.
Meanwhile, his trusty mule, Patsy,
had an odyssey of her own. When he couldn't find a stable to take
her in, Kottemann reluctantly left her behind, in the tiny stable
adjoining his house, with 40 gallons of water and two bales of hay.
He figured he'd be back in a few days and she'd be fine.
"Of course, it didn't work out that
way," he said. "She was here at the house for seven or eight days."
When he realized he couldn't get
home, Kottemann contacted the Humane Society, which agreed to go in
for Patsy. But it would take some time. Meanwhile, he found out
about a neighbor who had stayed in town.
"Believe it or not, I was able to
call the guy," Kottemann said. "How I got through to him I don't
know, but I asked him to come over, hop the fence and feed the mule.
He did that for a week and a half. Then he called and said he was
out of food himself and had to leave."
The next day, the Humane Society
came for the mule and took her to Gonzales. From Gonzales, Kottemann
picked Patsy up and took her to the north shore. By the time they
reunited, it had been two weeks since the two of them had seen each
"She seemed pretty happy to see
me," Kottemann said. "Came right up to me and shook her head. I'm
sure she's a little bit traumatized. Believe me, if you saw my
stable, you'd see it took a pretty good beating. I'm sure she was
scared stiff, with stuff flying around everywhere."
For the moment, Kottemann is using
his truck to pull his wagon and parking it for a spell here and
there -- on St. Charles, on Carrollton Avenue, on Magazine Street,
in Old Metairie. As soon as he has his house in order, he intends to
put Patsy back on the job.
"But she's fine now -- out in the
pasture, eating grass, getting fat," he said.
Patsy's not the only one happy to
see the Roman Candy man. One recent morning, Earl Carr walked up to
the wagon and belted out a slap-on-the-back kind of greeting.
"Glad to see you here!" he said.
"Let me see how much money I've got. OK, give me 10. Just mix them
His customer base has taken a
strange turn, Kottemann said. For one thing, it's strictly local.
The disaster workers haven't discovered him yet.
"Of course, they don't have a clue
what I'm selling," he said.
And for another thing, all his
customers are adults.
"There are no kids around," he
said. "Right now, it's adults coming in and out, doing stuff on
their houses during the day and leaving at night -- like I'm doing.
The city won't be back until the kids come back."
& Muscadine History - The Earliest Accounts
North Carolina is the home of our
nation's first cultivated grape. The earliest written account
of the "White Grape," as it was called by our colonist,
occurs in Giovanni de Verrazzano's logbook. Verrazzano, the Florentine
navigator, who explored the Cape Fear River Valley for France
in 1524, wrote that he saw "...Many vines growing naturally
"Grapes of such greatness,
yet wild, as France, Spain, nor Italy hath no greater"
Sir Walter Raleigh's explorers,
captains Phillip Amadas and Arthur Barlowe wrote in 1584, that
the coast of North Carolina was "...so full of grapes as
the very beating and surge of the sea overflowed them...in all
the world, the like abundance is not to be found."
In 1585, Governor Ralph Lane stated
in describing North Carolina to Sir Walter Raleigh that "We
have discovered the main to be the goodliest soil under the cope
of heaven, so abounding with sweet trees that bring rich and most
pleasant gummes, grapes of such greatness, yet wild, as France,
Spain, nor Italy hath no greater..."
Of Muscadines and Scuppernongs
Of the bounteous store of natural
gifts that have rolled forth from the Horn of Plenty upon the
soil of North Carolina few have been more celebrated than the
scuppernong grape. It is a sport of the species Vitis rotundifolia,
commonly called muscadine, which is native to the southern states
and grows nowhere else save as an exotic. The muscadine, it is
no exaggeration to say, could well be substituted for cotton in
the first line of "Dixie" if one were to bow to botanical
realism. The scuppernong variety of muscadine has a tough skin
and is bronzy green in color, rather than black or purplish as
were its ancestors. Its size, to use traditional Tarheel parlance,
is "about that of a hog's eye." As is the case with
all muscadines, the fruit does not grow in conventional bunches,
and when ripe it can be readily shaken from its vine. It's abundant
juice is so deliciously sweet, with a kind of musky, fruity flavor,
that when it's unusual color attracted attention, in the general
vicinity of present day Columbia, N.C., possibly toward the end
of the eighteenth century, specimens were transplanted or seeds
or cuttings sown on neighboring farms and gardens whence in time
its reputation spread throughout the botanical world.
At first it was simply called the
Big White Grape, for the name scuppernong, as we shall see, was
not applied to it until some time after its choice qualities and
immense productiveness were known in the Tidewater region of North
Carolina. It came to particular notice in Tyrrell County, along
the banks of a short stream that broadens into an arm of Albemarle
Sound and had long since been suprisingly clear, which was also
called Scuppernong Lake, though its official name is Phelps, after
one of the two local hunters who penetrated the dense thickets
surrounding it and "discovered" it in 1755.
Florida --- Cherry Lake, Citrus
Springs, Cocoa, Coconut Creek, Fruit Cove, Land O’Lakes, Mandarin,
Mango, Salt Springs, Satsuma, Sugar Mill
Georgia --- Chestnut Mountain,
Crabapple, Fruitland, Orchard Hill, Vidalia
Kentucky --- Berry, Cane Valley,
Crab Orchard, Honeybee, Maple Mount, Oven Fork, Pumpkin Center, Rabbit
Hash, Riceville, Salt Lick, Sassafras, Soft Shell, Walnut Grove
Louisiana --- Fishville,
Frogmore, Jigger, Pecan Island, White Castle
Mississippi --- Alligator,
Bourbon, Chunky, Coffeeville, Hot Coffee, Olive Branch, Pecan, Rolling
North Carolina --- Bayleaf,
Cranberry, Lemon Springs, Mount Olive, Scuppernong, Turkey, Walnut
South Carolina --- Appleton,
Honey Hill, Orangeburg, Plum Branch
Tennessee --- Bartlett, Beans
Creek, Cherry, Chestnut Bluff, Chestnut Hill, Chestnut Mound, Dill, Duck
River, East Fork, Fishery, Flourville, Tasso
Texas --- Apple Springs,
Chocolate Bayou, Flat Fork, Grapevine, Honey Island, Mesquite, Oatmeal,
Oyster Creek, Pear Valley, Pecan Gap, Plum, Plum Grove, Quail, Raisin,
Rice, Rye, Salmon, Salt Gap, Salt Flat, Sugarland, Trout Creek, Turkey
Virginia --- Berryville, Brandy
Station, Mayo, Orange, Plum Point, Rice, Saltville, Troutdale,
A sampling of the
wacky names of cooking teams at the 2004 Memphis BBQ Championships:
Bayou - A sluggish stream, bigger
than a creek but smaller than a river.
Beignet - A square shaped type of
doughnut without a hole.
Boudin - A Cajun sausage normally
made with pork, rice, and seasonings.
Cafe Au Lait - Coffee with milk or
C'Est La Vie -Thats Life!
Cher - A term of endearment or
Crawfish -A small fresh water
crustacean related to the lobster.
Etouffee -A method of cooking
something (usually shrimp or crawfish) smothered in chopped vegetables over a low flame,
tightly covered, until tender.
Fais Do Do -A type of street dance
derived from European religious festivals. Originally Fete de Dieu or
Festival of God.
Grillades -Beef or veal round
steak, browned, then simmered until tender in browned tomato sauce. Served over rice or
grits. GUMBO A thick, savory soup with chicken, seafood, sausage or wild game.
Jambayala -A highly seasoned
mixture of any several combinations of seafood, meat, poultry, sausage, and vegetables,
simmered with raw rice until the liquid is absorbed.
Lagniappe -An old Creole word for
Laissez Les Bons Temps Rouler -Let the Good Times Roll!
Pirogue -A Cajun canoe, originally
made from a dug-out cypress log.
Roux -A basic ingredient for many
Louisiana recipes, especially gumbo. Essentially seasoned flour that is slowly browned in
Zydeco -A lively accordian based
Creole music. The term is derived from the word haricot, which is French for string bean.
BOGGED DOWN ALONG THE
SC COAST --- AND LOVING IT!
During my five-year tenure as a South
Carolina resident, I became quite familiar – and terribly fond – of the
unique little regional dish called Chicken Bog. Although the dish is not
particularly pretty to look at, it certainly packs a great deal of
savory flavor. That flavor, often subtle upon first sampling, can
deliver an unexpected peppery finish. Black pepper is frequently the
only spice added to this traditional dish, but it is the rich broth
rendered from the boiling of the chicken parts that is truly the star of
The origins of the entrée now known as
Chicken Bog likely dates back to the Charleston, SC area during the late
17th century. History books tell us that Madagascar rice was brought
over by sea captains from Africa and that rice, later referred to as
Carolina long-grain rice, was grown in bogs (rice fields half submerged
in water) in the shadows of live oaks dripping with creepy Spanish Moss.
This is very likely how the term “Chicken Bog” originated, while others
claim it is simply because the chicken (and frequently chopped sausage)
is “bogged” down in the mounds of cooked rice. No matter which school of
thought you subscribe to, one cannot deny that rice has long been an
integral part of life in the SC Lowcountry. The little community of
Loris, SC, not far from the popular golf capital of Myrtle Beach,
continues to pay tribute to their beloved Chicken Bog each fall with an
annual, week-long “Bog Off” festival.
Chicken Bog is most certainly a
derivative of the SC favorite Rice Pilau. Pronounced “perloo” or
occasionally “perlowe,” Pilau has been documented in nearly twenty
different spellings and many more variations! Even the Spanish claim a
close cousin of Chicken Pilau – arroz con pollo or rice with chicken.
The worldwide popularity of the combo of rice and chicken should tell
you how satisfying, readily available and simple to prepare this dish
can truly be.
Chicken Bog has become highly favored
by residents of South Carolina’s Pee Dee region because it’s quick and
easy to prepare, can satisfy large legions of diners, and is versatile
enough to serve at formal gatherings or pot luck suppers. Old timers in
the region fondly recall the days when burly men in denim overalls
cooked up Chicken Bog on riverbanks in huge black iron kettles and
served it steaming hot alongside fresh butter beans, artichoke relish
and juicy home grown tomatoes. Makes the mouth water doesn’t it?
There are as many variations of chicken
bog as there are for chili in the American Southwest, yet I count myself
as a member of the “simpler the better” tribe. In an effort to introduce
many of you to this earthy delicacy, I have opted to leave you with the
basic recipe found below. You will surely be amazed with its simplicity
and ability to leave you full and completely satisfied --- especially on
a cool fall night. Give it a try and don’t hesitate to drop us a line if
you have a special Bog recipe you’d like to share with the world.
Captain - A Georgia Treasure
-- from the fine book "Southern Food" by John Egerton
What Rice Pilau is to coastal South Carolina, a delicious
dish called Country Captain is to the state of Georgia. Some believe that British
colonials brought the dish to our country from India, although many Georgians still like
to dispute this claim. These folks often hypothesize that a ship's captain in the spice
trade perhaps shared the recipe for Country Captain to some friends in the port city of
Savannah, and that their enthusiasm for the unique dish eventually made it a fixture in
both the city and country kitchens of the Peach State.
The popularity of Country Captain was given a huge boost
by Mrs. W. L. Bullard of Warm Springs, GA, in the 1940s when she served it to then
President Franklin Roosevelt and U.S. General George Patton. Their vocal praise of the
meal helped to rekindle a colonial flame.
Through the years, Country Captain has retained a
dominance of Indian spices in the seasonings, but Southern touches are also now apparent.
The version offered below closely resembles several others that have found a permanent
place in the region's cookbooks:
Cover 1/2 cup of currants with boiling water or chicken
broth; set aside and let stand to become plump and soft.
Fry 4 strips of bacon crisp in a skillet, drain on paper
towels, crumble, and set aside.
Cut up a frying sized chicken into serving pieces (or
use 4 chicken breasts if you prefer white meat); place in skillet with 2 or 3 tablespoons
of hot bacon grease.
Cook until tender, turning the pieces frequently to
assure uniform browning; remove and sprinkle with salt and pepper.
Mince 2 ribs of celery, 2 medium-sized onions, 1
medium-sized bell pepper, and two cloves of garlic; saute these ingredients in the skillet
in 2 or 3 tablespoons of bacon grease.
Add 2 cups of fresh or canned tomatoes (peeled, cored
and chopped), 1 tablespoon of curry powder, 1/2 teaspoon of mace, 1/4 teaspoon of white
pepper, 1/2 teaspoon of thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Stir well, bring mixture to a boil, then reduce heat to low, cover skillet, and let simmer
for about 10 minutes.
Then, in a large baking dish, arrange the chicken pieces
and cover with the skillet mixture and broth from the currants.
Cover the dish and bake at 325 degrees for 30 minutes.
Add the currants, 1 teaspoon of chopped fresh parsley,
1/2 cup of slivered almonds, and the crumbled bacon ... then return to the oven for an
additional 10-15 minutes.
Serve hot with freshly boiled rice; Mango Chutney is an
excellent accompaniment; this recipe will serve 4 people generously.
DINNER? (Added August,
Rural Southerners are known for living off the land, Mother Earth.
Entire agricultural economies rely on the rich soil to produce the
freshest crop. It is hard to believe, though, that many do not stop at
growing FOOD in the dirt, but that the DIRT for some is also the food!
The Southeast is the geographic capital of “geophagy,” which is the
practice of eating earthy substances - like clay - to add minerals to
the diet. At over a dollar a pound, edible earth - because you don't
just munch it straight from the garden - is not dirt-cheap so why do
people do it?
The dirt on geophagy is that the practice began in Africa with
pregnant and lactating women who needed to satisfy nutritional
cravings. These women were drawn to eat the flavored clay pits sold at
market by instincts, which were definitely right-on as these pieces of
clay contained high levels of phosphorus, potassium, magnesium,
copper, zinc, manganese, and iron. The tradition of geophagy then
spread from Central Africa to the United States with slavery.
Americans now eat clay, dirt and other pieces of the earth for a
variety of reasons. Commonly, it is a traditional cultural activity
that takes place during religious ceremonies, as a remedy for disease,
or even during pregnancy - similarly to those in Africa. There are
just as many, though, that just plain love the taste of dirt. A study
done in Mississippi showed that at least a quarter of all
schoolchildren and their parents ate dirt. A number of reasons were
given: earth is good for you; it helps pregnant women. The number one
answer to the question, "why?" was that it tastes good; it is sour
like a lemon.
Though it tastes good, all dirt diets aren't the best. Unfortunately,
many Americans who practice geophagy (or quasi-geophagy) are eating
unhealthy material such as laundry starch, ashes, chalk and lead-paint
chips because of psychological need. These materials have no
nutritional benefits and can lead to intestinal problems and disease.
Eating inappropriate objects and material or, pica, can even happen by
simply picking up dirt from the yard. There are good sites for
nutritional clay in the Southern United States so anyone thinking of
geophagy should consider these resources.
**** Source: Turner South
THE DIXIE WAY - Timeless
Southern Customs Live On - Taken from Best Read Guide,
Charleston, SC - 2001
- Many Southern men are addressed as “Bubba” - but mostly by other
men. This popular nickname is a corruption of the word “brother” and
may be retained without shame even into a ripe old age. The W. Todd
Hamilton III’s of the South, however, are more likely to be addressed as
“Brother Hamilton” - often spoken with a rich Southern accent.
On the feminine side of the ledger, it’s
usually “Sister” in lieu of the given name: Sister” Hamilton, not
“Sister” Sallie. Many Southern gals have double names - two first
names like Martha Jane, Mary Louise, or Betty Jane. South of the
Mason-Dixon Line, not many female children have been named Scarlett. That
name was virtually invented by Margaret Mitchell, the author of Gone
with the Wind. However, many Southern belles are christened Tara,
which was the name of Scarlett O’Hara’s plantation house.
- The Deep South knows few seasons, except maybe hot, hotter and hottest.
But in order to inject
a little variety into Dixie wardrobes,
Southern women pretend that the temperature follows the calendar. After
Labor Day, no pastels, no sleeveless dresses and, above all, no white
shoes. When Easter comes, it’s time for linen and cotton again. Dainty
white gloves for all occasions seem to have dropped by the wayside, but
other traditional rules remain: velvet in the winter and chiffon in the
summer are for evenings only. Pearl and discreet gold items are suitable
for daytime jewelry; save the sparkly stuff for after dark.
Gentlemen wear coats and ties - almost
always for work and church and usually at restaurants and the theater.
Dark suits in the winter; linens and seersucker in the summer. No white
shoes after Labor Day for them, either.
Even on the hottest, most humid days of
summer, Southern ladies and gentlemen carry a sweater, shawl or light
jacket. In the Deep South air conditioning is rated the most important
discovery since cornbread. And in most buildings the rule of the more AC
the better is strictly observed.
- Southern youth as a matter of course call their elders “sir” and “ma’am.”
They also accord to those older and wiser the dignity of their surnames,
prefaced by Mr., Mrs., or Miss, as necessary. They do not tend to use the
term Ms., although the traditional pronunciation of “Mrs.” sounds like
mizz. In the case of familial closeness, the honorary prefix of Aunt,
Uncle or Cousin is normally used with first names.
Thank You Notes
- Southern women keep the stationary suppliers in business. After every
gift, every occasion, every kindness, out comes the monogrammed notepaper
and away goes a sweet little letter of thanks. One of our better traits!
Gullah History and Language -- Story courtesy of our friends at The Gullah Gourmet - www.gullahgourmet.com.
Gullah is a culture unlike any other in the world. It is a manner of living, working,
story telling and beliefs that trace roots to the first slaves arriving in the Lowcountry
of South Carolina in the early 17th century. These original African immigrants were the
primary builders of the lucrative rice trade of early colonial America. The skills they
had utilized while developing a flourishing culture in Sierra Leone and other Western
African countries gave them the know-how to adapt these agricultural talents to the swampy
marshlands of coastal South Carolina.
Still surviving in communities around Charleston, Hilton Head and Georgetown, South
Carolina, the Gullah island lifestyle is simple in practice, but rich in heritage. It is a
way of life that is constantly being threatened by the ever- increasing coastal
development around these areas.
It is here, on these barrier islands among the Gullah communities, that traditional
storytelling, cooking and crafts thrive and intrigue visitors to the Low Country. The
world-famous Charleston Sweetgrass basket, a 1000 year-old art form, still survives and
visitors to Charleston's Market can watch the basket ladies in action as they use weaving
tools made of bone to preserve this millennium-old craft. The Gullah people are known for
their superstitious nature and their most interesting dialect.
Gullah, the dialect, is a manner of speaking which was at one time common among the
people of the South. It is part Elizabethan English and part African. It's spoken in a
rhythm and most times spoken rapidly which makes it difficult to understand for even those
who grew up around it. The language still lingers in the unique "geechee"
accents carried by many descendants of these original settling plantation families.
A Very Brief History of the Four Types of
Barbeque Found In the USA
-- By Lake E. High, Jr. (President, South Carolina Barbeque Association
There are generally considered to be four types of barbeque in the
country and they, by and large, are broken down by the type of sauce use
in basting and also as a finish sauce, used when the barbeque is being
served. Those four, in order of historical emergence, are Vinegar and
Pepper, Mustard, Light Tomato and Heavy Tomato. And while there is
always disagreement on the varieties of preparation, such as whether one
should use a dry rub or a wet rub and various other culinary arguments,
all of the many sauces used in America generally will fall into one of
those four basic groups.
North and South Carolina share three of the four types of barbeque
sauce that Americans normally use. But only South Carolina is the home
of all four.
The "original" barbeque sauce, dating back hundreds (yes, hundreds)
of years is Vinegar and Pepper, the first and simplest of the four. It
is found on the coastal plains of both North and South Carolina and to a
slight degree in Virginia and Georgia.
The second (in order of historic evolution) of the four sauces is the
one that is distinct to South Carolina and the one that people most
often think of as South Carolina style - Mustard Sauce. That sauce is
the product of the large German heritage found in South Carolina.
Starting in the 1730s and continuing into the 1750s, the British
colony of South Carolina encouraged, recruited, and even paid the ocean
passage for thousands of German families so they could take up residence
in South Carolina. They were a hard working, sturdy and resourceful
people who were given to an intensive family-farm type of agriculture,
as opposed to the plantation system favored by the English settlers.
Those German families were given land grants up the Santee, Congaree,
Broad and Saluda Rivers as they came in successive waves over a twenty
plus year migration. Those rivers all flow into each other and fall from
the South Carolina upcountry to the low country. The simplified map on
the home page of the Carolina Q Cup (carolinaQcup.com) shows the
location of mustard sauce in South Carolina.
The first German settlements were in present day Dorchester County,
and then successive waves of settlers moved on up the rivers to the
counties of Orangeburg, Lexington, Newberry and the northwestern part of
Richland County. (The middle and southern parts of Richland were settled
by English settlers.) These German settlers brought with them, in
addition to their European farming style and the Lutheran Church, the
common use of mustard.
South Carolina mustard sauce can be clearly traced to those German
settlers and is still in abundant evidence today, even after 250 years,
in the names of the families who sell mustard based sauces and mustard
based barbecue to the public. The Bessinger family is the most prominent
in the mustard based barbeque business, but other German names are
legion in the South Carolina barbeque business - Shealy, Hite, Sweatman,
Sikes, Price, Lever, Meyer, Kiser, and Zeigler are other examples and
there are many more. (There is even a Dooley's barbeque in Lexington
County, which everyone generally thinks of as an Irish name, but which
comes from the German Dula family [pronounced Doole], as in the infamous
Thomas Dula who became "Tom Dooley" in the Kingston Trio's 1960s song,
"Hang down your head Tom Dooley.")
The Scottish families who settled primarily in Williamsburg County in
present day South Carolina low country are the most famous South
Carolina preparers of Vinegar and Pepper barbeque. The most prominent
present day Scottish barbeque family is probably the Brown family, but
there is also McKenzie, Scott, McCabe and many others who have remained,
like the German families, true to their heritage. This simple Vinegar
and Pepper sauce is the first, and therefore the oldest, of the South
Carolina basting sauces.
The third type of sauce found in South Carolina, in terms of the
evolution of sauces, is Light Tomato sauce. This sauce is (or was)
little more than Vinegar and Pepper with tomato ketchup added. This
occurred after tomato ketchup became a readily available condiment
around the turn of the last century; that is, around 1900. It was a
simple thing to take the tried and true Vinegar and Pepper and add some
ketchup, which brought a little sweetness and other spices to the mix.
That style of sauce is most famous in North Carolina in the Piedmont
region of which Lexington, North Carolina, is the acknowledged barbeque
center. It is also popular in the upper middle part of South Carolina
and in the South Carolina Pee Dee region which is the upper coastal
plain area of the state.
The fourth sauce in South Carolina and, for that matter, the rest of
the nation, is Heavy Tomato sauce. This sauce has evolved only recently,
that is, in the last sixty or so years, and it's the last of the four
major types. It has spread rapidly over the majority of the nation due
to modern transportation, modern marketing, and the insatiable sweet
tooth of the modern American.
Heavy Tomato sauce is most often seen in the type of sauce
popularized by Kraft Foods and it is found on every store shelf, thanks
to the miracle of twentieth century motorized transportation. It and its
newer cousin, Kansas City Masterpiece and its many imitators, is the
type of sauce that most Americans think of as barbeque sauce.
As more and more Americans heard about barbeque they wanted to have
some for themselves. Since they had no real background in the
preparation of real barbeque they were easily sold the idea that the
"barbeque" sauce they had seen on TV and found at the local supermarket
was just the thing they needed to do the job. And while a heavy tomato
sauce is a legitimate type of sauce, it is almost always used by the
average American incorrectly, that is, slathered over various meats that
have been grilled over high heat.
The most unfortunate thing is that those Americans who live far away
from the initial area where barbeque was first introduced by the native
Indians to Europeans colonists (South Carolina) and who, therefore,
don't really have any historic connection to the earliest barbeque, are
actually being mislead into thinking they are eating real barbeque.
Regrettably, they are missing out on the true original and the very best
types of genuine barbeque.
Another casualty of American television is the confusion over just
what barbeque is. Hints to its true nature, however, can sometimes be
found in the use of the word "barbeque" in the language. It has become
popular to say that barbeque is a noun and not a verb. Well, barbeque
is, most properly, used as a noun that refers to a specific thing but
sometimes it can also be used as a transitive verb.
Unfortunately, most Americans who live outside of the South in
general and North and South Carolina in particular, use it as a verb or,
if they use it as a noun, use it incorrectly. Midwesterners or Yankees
will say to friends, "I'm going to barbeque some hamburgers tonight." Or
they will say, "Let's put some brats on the barbeque and break out some
beer." And while everyone will be having a great time sitting around in
the smoke, the use of the word in that way is incorrect. That neighbor
is going to grill some hamburgers, not barbeque them. The cooker he is
going to cook them on should be called a grill, not a barbeque.
The second proper use of the word, the transitive verb usage, can
sometimes be seen in such usage as the term "barbequed chicken" or
"barbequed beef." It is common to barbeque various meats with beef and
chicken being probably the most usual but real barbeque can including
lamb, turkey, goat and even possum and other exotic creatures. But those
animals are termed "barbequed (insert the name of the animal)" where the
term "barbequed" in that usage is a transitive verb describing the way
the animal was cooked.
The incorrect use of the term barbeque on television, in movies and
in magazines which is, more often than not, written or spoken by people
who know nothing about real barbeque, has led to the misconception, for
instance, that beef is barbeque. It's not. Don't forget, barbeque is
more specifically a noun, a specific thing, and that specific thing is
pork, not beef or fish, or beaver, or shrimp or anything else. It's
quite possible to barbeque beef; tens of thousands of people out west do
it all the time. And it's oftentimes delicious. But it's "barbequed
beef" not barbeque. The term barbeque is always properly reserved for
Indeed, it was the Spanish who first introduced the pig into the
Americas and to the American Indians. The Indians, in turn, introduced
the Spanish to the concept of true slow cooking with smoke. So, in that
first fateful coming together, way back in the 1500s, the Spanish
supplied the pig and the Indians showed them how to cook it. That is
when authentic barbeque was first eaten.
The first true colony in the Americas, by the way, was in South
Carolina. The very first Spanish adventurers that one reads about in the
history books were actually Conquistadores, bent on gold and conquest,
not on colonizing. The Spanish colonists, who came only slightly later
but still in the early 1500s, came to South Carolina and they named
their colony Santa Elena. It was established in the area that we now
call Port Royal in Beaufort County. That colony lasted almost 20 years
and it boasted a fort with several cannons, a church, a bakery,
blacksmith foundry and shop, a pottery kiln and nearly 500 colonists
including over 100 families. It was in that first American colony that
the white man first learned to prepare and to eat real barbeque. So,
people were eating barbeque in South Carolina even before that name had
been applied to the area by the English.
If one wants to experience all four of America's styles of barbeque
there is only one state in the nation where that can be done - South
Carolina. The true barbeque aficionado can not say that he has completed
his barbeque quest without a visit to South Carolina where the art of
barbeque was invented and where it is still practiced in both its purest
tradition and its most diverse styles.
So, y'all come to South Carolina and eat barbeque with the people who
know the most about it and have the longest history of preparing it.
There is a great culinary adventure waiting in store for you in South
Soul Food - A Brief Description
-- Margaret Jones Bolsterli, University of Arkansas
in the 1960s, the term Soul Food refers to a distinctive, traditional southern style of
cooking. Use of the term implies that this cuisine is limited in popularity to blacks, but
it is in fact the native fare of both black and white southerners of all economic and
social strata. The distinctive ingredients of southern cuisine, as well as the distinctive
styles of preparing them, have been common for centuries in Africa but not in Europe.
Sweet potatoes, okra, chicken and fish rolled in meal or batter and deep fried, greens and
cowpeas boiled with pork and served with pot likker, and cornbread in many varieties from
the basis of a regional cuisine whose roots may be more African than European. Maize and
sweet potatoes were taken from America to Africa by Portuguese traders in the 16th
century, and peas of the black-eyed type have been eaten in Africa for some 400 years.
Even specialized local cuisine with indentifiable European roots, such as French cooking
in Louisiana, have been heavily influenced by Afro-American taste in such things as the
heavy use of red pepper and the creation of dishes like gumbo based on ingredients, such
as okra, that came from Africa. In fact, the black presense may explain why foods like
maize and cowpeas, which will grow anywhere in America and were eaten in other parts of
the country while the frontiers lasted, remain staple foods only in the South, aside from
those areas of the Southwest where they were staple foods of the Native Americans. Some
scholars see Native American influences on Soul Food as well.
LINGO (Added August, 2005)
When you visit Atlanta, GA's most
famous drive-in eatery, make sure you know the very specialized
language called “Varsity-ese.” Start practicing with the most common
terms found below:
Hot Dog: Hot dog with chili and mustard
Heavy weight: Same as hot dog but with extra chili
Naked Dog: Plain hot dog in a bun
MK Dog: Hot dog with mustard and ketchup
Regular C Dog: Hot dog with chili, mustard and ketchup
Red Dog: Ketchup only
Yellow Dog: Mustard only
Yankee Dog: Same as a yellow dog
Walk a Dog (or Steak): Hot dog to go
Steak: Hamburger with mustard, ketchup, and pickle
Chili Steak: Hamburger with Varsity chili
Glorified Steak: Hamburger with mayonnaise, lettuce and tomato
Mary Brown Steak: Plain hamburger with no bun (can also get the hot
Naked Steak: Plain steak (can also be called a Sally Rand steak)
Varsity Orange: The original formula
N.I. Orange: No ice orange
F.O.: Frosted Orange
Joe-ree: Coffee with cream
P.C.: Plain chocolate milk (always served with ice)
N.I.P.C.: No ice, plain chocolate milk
All the Way: With onions-can be hot dog, chili steak, etc.
Bag of Rags - potato chips
Ring One: Order of onion rings
Strings: French fries
Sideways: Onions on the side
Onion - How Sweet It Is! (Added 2/1/2002)
The Vidalia Onion story takes root in Toombs
County, Georgia over 60 years ago, when a farmer named Mose Coleman discovered
in late spring of 1931 that the onions he had planted were not hot as he
expected. They were actually sweet!
It was a struggle to sell the unusual onions at
first, but Coleman persevered, and eventually managed to sell them for $3.50 per
50-pound bag, which in those days was a big price. Other farmers, who through
the Depression years hadn't been able to get a fair price for their more
commonplace produce, thought Coleman had found a gold mine! They began to follow
suit and their farms were soon producing the sweet, mild onion.
In the 1940's, the State of Georgia built a
Farmers' Market in Vidalia, and because the small town was located at the junction of some of South Georgia's most widely traveled highways, the market
developed a thriving tourist business. Word began to spread about "those sweet Vidalia
onions." Reorders were promptly made and "Vidalia Onions" began appearing on the shelves of Piggly Wiggly and A&P grocery stores.
Through the 1950's and 60's, production grew at
a slow but steady pace, reaching some 600 total acres by the mid 1970's. At this
point, a push was made for Vidalia Onions to be distributed nationwide and
several promotional efforts were begun. Onion festivals became an annual event
in both Vidalia and nearby Glennville, Georgia, and production grew tenfold over
the next decade.
In 1986, Georgia's state legislature passed
legislation giving the Vidalia Onion legal status and defining a 20-county production area. The Vidalia Onion was named
Georgia's Official State
Vegetable by the state legislature in 1990. In 1989, Vidalia Onion producers
united to establish Federal Marketing Order No. 955 for the crop. This USDA program
Vidalia Onion Committee and extended the definition of a Vidalia Onion to the
Federal level. The Marketing Order provided a vehicle for producers to jointly
fund research and promotional programs.
Beginning in 1990, technology borrowed from the
apple industry was adapted to begin the Controlled Atmosphere (CA) storage of
Vidalia Onions. Now, some 70 million pounds of Vidalia Onions can be put into CA
storage for up to 7 months, thus extending the marketing of Vidalias through the
Fall and into the holiday season.