I like chicken salad.
I do too --- just made some this afternoon.
I put grapes in it. I keep meaning to go Full Waldorf but something's always missing....
I like my plain with mayonnaise on a toasted bagel with a slice of cheese, tomato and some lettuce. That is one of my favorite sandwiches.
I like chicken salad.
I do too --- just made some this afternoon.
I put grapes in it. I keep meaning to go Full Waldorf but something's always missing....
I like my plain with mayonnaise on a toasted bagel with a slice of cheese, tomato and some lettuce. That is one of my favorite sandwiches.
Yummers. What kind of cheese though? I'm thinkin' Muenster.....
I like chicken salad.
I do too --- just made some this afternoon.
I put grapes in it. I keep meaning to go Full Waldorf but something's always missing....
I like my plain with mayonnaise on a toasted bagel with a slice of cheese, tomato and some lettuce. That is one of my favorite sandwiches.
Yummers. What kind of cheese though? I'm thinkin' Muenster.....
Exactly! That is a great flavor combination!
I like chicken salad.
I do too --- just made some this afternoon.
I put grapes in it. I keep meaning to go Full Waldorf but something's always missing....
I like my plain with mayonnaise on a toasted bagel with a slice of cheese, tomato and some lettuce. That is one of my favorite sandwiches.
Yummers. What kind of cheese though? I'm thinkin' Muenster.....
Exactly! That is a great flavor combination!
All I can say is --- good thing there's no bagels in the house right now....
Too bad your bigotry closes your mind so much. I had two Peabody grads on my gig tonight who seriously consider the veracity and the plausibility of the theory legit.
Bro chicken.
It was done in Scotland. But also in West Africa...
According to Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie (Columbia UP, 2010): "West African women batter dipped and fried chicken" and "The African-American practice of eating chicken on special occasions is also a West Africanism that survived the slave trade. Among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies." (p.11) Also, " the African American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions." (p.18)More from The WIki:
>> When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor.[11] Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions continued in the African American communities of the South. It endured the fall of slavery and gradually passed into common use as a general Southern dish. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when segregation closed off most restaurants to the black population. Fried chicken continues to be among this region's top choices for "Sunday dinner" among both blacks and whites. <<--- which means drawing a distinction between "fried chicken" (the end result) and the act of frying chicken (choosing a cooking method). What you refer to in the OP is the former ---- the noun. And that's very much African.
Then there's okra, which is what the African word "gumbo" means, and a whole lot more....
>> Africans were accustomed to large quantities of greens and vegetables in their diet, so black cooks incorporated more of these sorts of foods into the daily fare of the white man. Some historians say that the addition of such vitamin- and mineral-rich food plants saved white slaveholders from nutritional deficiencies.
The diet in Africa was centered around stews served over a starchy base such as rice; or “fufu,” a pounded mass of boiled yams, cassava, or millet. The effect of this food habit is today especially evident in Louisiana-style cookery in which chicken or seafood is served with a sauce over a bed of rice. Cajun dishes such as gumbo and jambalaya also demonstrate the African hand.
Ofttimes people destined to become slaves in the United States passed through the way station of the West Indies. Here the Creole islanders' spicy cuisine might add inspiration (and unwritten recipes) to the African cooks' repertoire. Soon Southland plantation families were enjoying black creations of cornbread, “African” vegetables, pot liquor, and sweet potato puddings; and experiencing somewhat different cooking techniques, for the Africans were fond of deep fat frying and grilling. Thanks also to black influence, certain foods were introduced to this country, or utilized to a greater extent. Black-eyed peas, hominy grits, okra, eggplant, benne (sesame) seed, sorghum, and melons were emphasized by cooks of African origin. << ---- from The African Influence on Southern Cuisine
Anybody who lives in the South and denies the heavy African influence on the food they eat, the music they hear and even the way they talk in everyday speech, is just being willfully ignorant.
Of course there are those among us who are already experienced in that.
Bro chicken.
It was done in Scotland. But also in West Africa...
According to Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie (Columbia UP, 2010): "West African women batter dipped and fried chicken" and "The African-American practice of eating chicken on special occasions is also a West Africanism that survived the slave trade. Among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies." (p.11) Also, " the African American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions." (p.18)More from The WIki:
>> When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor.[11] Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions continued in the African American communities of the South. It endured the fall of slavery and gradually passed into common use as a general Southern dish. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when segregation closed off most restaurants to the black population. Fried chicken continues to be among this region's top choices for "Sunday dinner" among both blacks and whites. <<--- which means drawing a distinction between "fried chicken" (the end result) and the act of frying chicken (choosing a cooking method). What you refer to in the OP is the former ---- the noun. And that's very much African.
Then there's okra, which is what the African word "gumbo" means, and a whole lot more....
>> Africans were accustomed to large quantities of greens and vegetables in their diet, so black cooks incorporated more of these sorts of foods into the daily fare of the white man. Some historians say that the addition of such vitamin- and mineral-rich food plants saved white slaveholders from nutritional deficiencies.
The diet in Africa was centered around stews served over a starchy base such as rice; or “fufu,” a pounded mass of boiled yams, cassava, or millet. The effect of this food habit is today especially evident in Louisiana-style cookery in which chicken or seafood is served with a sauce over a bed of rice. Cajun dishes such as gumbo and jambalaya also demonstrate the African hand.
Ofttimes people destined to become slaves in the United States passed through the way station of the West Indies. Here the Creole islanders' spicy cuisine might add inspiration (and unwritten recipes) to the African cooks' repertoire. Soon Southland plantation families were enjoying black creations of cornbread, “African” vegetables, pot liquor, and sweet potato puddings; and experiencing somewhat different cooking techniques, for the Africans were fond of deep fat frying and grilling. Thanks also to black influence, certain foods were introduced to this country, or utilized to a greater extent. Black-eyed peas, hominy grits, okra, eggplant, benne (sesame) seed, sorghum, and melons were emphasized by cooks of African origin. << ---- from The African Influence on Southern Cuisine
Anybody who lives in the South and denies the heavy African influence on the food they eat, the music they hear and even the way they talk in everyday speech, is just being willfully ignorant.
Of course there are those among us who are already experienced in that.
In my ancestors culture we ate our chickens RAW, guess we were primitives. but we didnt have High Blood pressure
Bro chicken.
Now that guy looks like he could actually fry a steak. But then we'd have to call it "rooster fried steak".
Bro chicken.
It was done in Scotland. But also in West Africa...
According to Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie (Columbia UP, 2010): "West African women batter dipped and fried chicken" and "The African-American practice of eating chicken on special occasions is also a West Africanism that survived the slave trade. Among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies." (p.11) Also, " the African American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions." (p.18)More from The WIki:
>> When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor.[11] Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions continued in the African American communities of the South. It endured the fall of slavery and gradually passed into common use as a general Southern dish. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when segregation closed off most restaurants to the black population. Fried chicken continues to be among this region's top choices for "Sunday dinner" among both blacks and whites. <<--- which means drawing a distinction between "fried chicken" (the end result) and the act of frying chicken (choosing a cooking method). What you refer to in the OP is the former ---- the noun. And that's very much African.
Then there's okra, which is what the African word "gumbo" means, and a whole lot more....
>> Africans were accustomed to large quantities of greens and vegetables in their diet, so black cooks incorporated more of these sorts of foods into the daily fare of the white man. Some historians say that the addition of such vitamin- and mineral-rich food plants saved white slaveholders from nutritional deficiencies.
The diet in Africa was centered around stews served over a starchy base such as rice; or “fufu,” a pounded mass of boiled yams, cassava, or millet. The effect of this food habit is today especially evident in Louisiana-style cookery in which chicken or seafood is served with a sauce over a bed of rice. Cajun dishes such as gumbo and jambalaya also demonstrate the African hand.
Ofttimes people destined to become slaves in the United States passed through the way station of the West Indies. Here the Creole islanders' spicy cuisine might add inspiration (and unwritten recipes) to the African cooks' repertoire. Soon Southland plantation families were enjoying black creations of cornbread, “African” vegetables, pot liquor, and sweet potato puddings; and experiencing somewhat different cooking techniques, for the Africans were fond of deep fat frying and grilling. Thanks also to black influence, certain foods were introduced to this country, or utilized to a greater extent. Black-eyed peas, hominy grits, okra, eggplant, benne (sesame) seed, sorghum, and melons were emphasized by cooks of African origin. << ---- from The African Influence on Southern Cuisine
Anybody who lives in the South and denies the heavy African influence on the food they eat, the music they hear and even the way they talk in everyday speech, is just being willfully ignorant.
Of course there are those among us who are already experienced in that.
In my ancestors culture we ate our chickens RAW, guess we were primitives. but we didnt have High Blood pressure
Eww. Raw meat, gross.
It was done in Scotland. But also in West Africa...
According to Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie (Columbia UP, 2010): "West African women batter dipped and fried chicken" and "The African-American practice of eating chicken on special occasions is also a West Africanism that survived the slave trade. Among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies." (p.11) Also, " the African American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions." (p.18)More from The WIki:
>> When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor.[11] Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions continued in the African American communities of the South. It endured the fall of slavery and gradually passed into common use as a general Southern dish. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when segregation closed off most restaurants to the black population. Fried chicken continues to be among this region's top choices for "Sunday dinner" among both blacks and whites. <<--- which means drawing a distinction between "fried chicken" (the end result) and the act of frying chicken (choosing a cooking method). What you refer to in the OP is the former ---- the noun. And that's very much African.
Then there's okra, which is what the African word "gumbo" means, and a whole lot more....
>> Africans were accustomed to large quantities of greens and vegetables in their diet, so black cooks incorporated more of these sorts of foods into the daily fare of the white man. Some historians say that the addition of such vitamin- and mineral-rich food plants saved white slaveholders from nutritional deficiencies.
The diet in Africa was centered around stews served over a starchy base such as rice; or “fufu,” a pounded mass of boiled yams, cassava, or millet. The effect of this food habit is today especially evident in Louisiana-style cookery in which chicken or seafood is served with a sauce over a bed of rice. Cajun dishes such as gumbo and jambalaya also demonstrate the African hand.
Ofttimes people destined to become slaves in the United States passed through the way station of the West Indies. Here the Creole islanders' spicy cuisine might add inspiration (and unwritten recipes) to the African cooks' repertoire. Soon Southland plantation families were enjoying black creations of cornbread, “African” vegetables, pot liquor, and sweet potato puddings; and experiencing somewhat different cooking techniques, for the Africans were fond of deep fat frying and grilling. Thanks also to black influence, certain foods were introduced to this country, or utilized to a greater extent. Black-eyed peas, hominy grits, okra, eggplant, benne (sesame) seed, sorghum, and melons were emphasized by cooks of African origin. << ---- from The African Influence on Southern Cuisine
Anybody who lives in the South and denies the heavy African influence on the food they eat, the music they hear and even the way they talk in everyday speech, is just being willfully ignorant.
Of course there are those among us who are already experienced in that.
In my ancestors culture we ate our chickens RAW, guess we were primitives. but we didnt have High Blood pressure
Eww. Raw meat, gross.
"If you knew Sushi
Like I know Sushi.... "
It was done in Scotland. But also in West Africa...
According to Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie (Columbia UP, 2010): "West African women batter dipped and fried chicken" and "The African-American practice of eating chicken on special occasions is also a West Africanism that survived the slave trade. Among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies." (p.11) Also, " the African American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions." (p.18)More from The WIki:
>> When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor.[11] Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions continued in the African American communities of the South. It endured the fall of slavery and gradually passed into common use as a general Southern dish. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when segregation closed off most restaurants to the black population. Fried chicken continues to be among this region's top choices for "Sunday dinner" among both blacks and whites. <<--- which means drawing a distinction between "fried chicken" (the end result) and the act of frying chicken (choosing a cooking method). What you refer to in the OP is the former ---- the noun. And that's very much African.
Then there's okra, which is what the African word "gumbo" means, and a whole lot more....
>> Africans were accustomed to large quantities of greens and vegetables in their diet, so black cooks incorporated more of these sorts of foods into the daily fare of the white man. Some historians say that the addition of such vitamin- and mineral-rich food plants saved white slaveholders from nutritional deficiencies.
The diet in Africa was centered around stews served over a starchy base such as rice; or “fufu,” a pounded mass of boiled yams, cassava, or millet. The effect of this food habit is today especially evident in Louisiana-style cookery in which chicken or seafood is served with a sauce over a bed of rice. Cajun dishes such as gumbo and jambalaya also demonstrate the African hand.
Ofttimes people destined to become slaves in the United States passed through the way station of the West Indies. Here the Creole islanders' spicy cuisine might add inspiration (and unwritten recipes) to the African cooks' repertoire. Soon Southland plantation families were enjoying black creations of cornbread, “African” vegetables, pot liquor, and sweet potato puddings; and experiencing somewhat different cooking techniques, for the Africans were fond of deep fat frying and grilling. Thanks also to black influence, certain foods were introduced to this country, or utilized to a greater extent. Black-eyed peas, hominy grits, okra, eggplant, benne (sesame) seed, sorghum, and melons were emphasized by cooks of African origin. << ---- from The African Influence on Southern Cuisine
Anybody who lives in the South and denies the heavy African influence on the food they eat, the music they hear and even the way they talk in everyday speech, is just being willfully ignorant.
Of course there are those among us who are already experienced in that.
In my ancestors culture we ate our chickens RAW, guess we were primitives. but we didnt have High Blood pressure
Eww. Raw meat, gross.
"If you knew Sushi
Like I know Sushi.... "
You like sushi? I'll stick to cooked foods, I think.
It was done in Scotland. But also in West Africa...
According to Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie (Columbia UP, 2010): "West African women batter dipped and fried chicken" and "The African-American practice of eating chicken on special occasions is also a West Africanism that survived the slave trade. Among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies." (p.11) Also, " the African American preference for yams and sweet potatoes, pork, chicken, and fried foods also originated in certain West African culinary traditions." (p.18)More from The WIki:
>> When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor.[11] Since most slaves were unable to raise expensive meats, but generally allowed to keep chickens, frying chicken on special occasions continued in the African American communities of the South. It endured the fall of slavery and gradually passed into common use as a general Southern dish. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor in the periods of American history when segregation closed off most restaurants to the black population. Fried chicken continues to be among this region's top choices for "Sunday dinner" among both blacks and whites. <<--- which means drawing a distinction between "fried chicken" (the end result) and the act of frying chicken (choosing a cooking method). What you refer to in the OP is the former ---- the noun. And that's very much African.
Then there's okra, which is what the African word "gumbo" means, and a whole lot more....
>> Africans were accustomed to large quantities of greens and vegetables in their diet, so black cooks incorporated more of these sorts of foods into the daily fare of the white man. Some historians say that the addition of such vitamin- and mineral-rich food plants saved white slaveholders from nutritional deficiencies.
The diet in Africa was centered around stews served over a starchy base such as rice; or “fufu,” a pounded mass of boiled yams, cassava, or millet. The effect of this food habit is today especially evident in Louisiana-style cookery in which chicken or seafood is served with a sauce over a bed of rice. Cajun dishes such as gumbo and jambalaya also demonstrate the African hand.
Ofttimes people destined to become slaves in the United States passed through the way station of the West Indies. Here the Creole islanders' spicy cuisine might add inspiration (and unwritten recipes) to the African cooks' repertoire. Soon Southland plantation families were enjoying black creations of cornbread, “African” vegetables, pot liquor, and sweet potato puddings; and experiencing somewhat different cooking techniques, for the Africans were fond of deep fat frying and grilling. Thanks also to black influence, certain foods were introduced to this country, or utilized to a greater extent. Black-eyed peas, hominy grits, okra, eggplant, benne (sesame) seed, sorghum, and melons were emphasized by cooks of African origin. << ---- from The African Influence on Southern Cuisine
Anybody who lives in the South and denies the heavy African influence on the food they eat, the music they hear and even the way they talk in everyday speech, is just being willfully ignorant.
Of course there are those among us who are already experienced in that.
In my ancestors culture we ate our chickens RAW, guess we were primitives. but we didnt have High Blood pressure
Eww. Raw meat, gross.
"If you knew Sushi
Like I know Sushi.... "
You like sushi? I'll stick to cooked foods, I think.
No , Sushi is really good you should try it. just stay away from the Puffer fish
You like sushi? I'll stick to cooked foods, I think.
No , Sushi is really good you should try it. just stay away from the Puffer fish
Looks and sounds gross to me. That's why people have to put those hot sauces on it, because it's not really all that good, I suspect.
