I was raised in New England, the home of simple cooking, as-is with a slab of butter and a drop of salt and pepper where corn on-the cob is supported. We boil salted meats with veggies and call it well, a boiled dinner. Our clam chowder is white, our baked beans have bread and molasses inside them, and nobody in the world has ever conceived a food that was enhanced by the addition of curry. From the time I was eighteen, I could boil a lobster, steam clams and grill a pork chop to perfection. Then I moved to Virginia, found a roommate from Vermont and discovered an entire new world of down home country cooking goodness. To an All-American Italian girl from Boston, the choices in restaurants were in a language. Chicken-fried steak, grits, corn pone pudding, strawberry-rhubarb pie sweet potato pie?? In my head, chicken and steak were two different meats, grits is whats o-n sandpaper, corn is a vegetable and what in the world is sweet potato performing in a crust? But I became a fervent change to Southern cooking initially my partner constructed a pan of the best, tastiest, most correctly melt-in-your-mouth delicious Southern baking powder biscuits and topped them with sausage gravy. From that time on, I was Sues disciple, standing at her elbow as she diced scallions to make up a mess of pinto beans, stirred the milk into a container of drippings for milk gravy and rolled thin steak strips in chicken player to make chicken-fried steak. Down home southern cooking is no different than New England plain cooking at least at its simplest level. Like all other regional type of cooking, it makes use of the what are cheap and plentiful. In New England we gussy up our dry beans with brown sugar and molasses, and serve them with heavy, sweet heavy brown bread sprinkled with raisins excellent fare for cold winter nights. In North Carolina, they simmer for hours with onions and salt pork and served with scallions for gathering and a side of flaky biscuits cut right out of bread with a juice glass. Salty, hot and flaky-good at one time, its a down home dinner that produces my mouth water simply to remember. Some meals only won’t translate, although. There’s no New England change for a Southern barbecue sandwich shredded chicken simmered with spices for hours and ladled over buns in a sandwich that basically needs a fork. The ubiquitous sloppy joe just doesnt cut it. I-t lacks the buttery texture and tang of real slow-simmered pork barbecue. Nor can there be something that compares with chicken-fried steak a plate that cant be explained in words without attempting to sell it short. If youve had it, you UNDERSTAND how good it’s. This refreshing link URL has oodles of striking lessons for the reason for it. If you havent, the notion of dredging and dipping pieces of beef and frying it like chicken only doesnt do justice to it. My New England Italian sources show wherever I go. Lasagna will always be a popular food, and New England boiled dinners however make my mouth water. But I know, deep in my heart, that when I visit Heaven, the diners can serve flaky Southern biscuits with sausage gravy and chicken fried steak. Some temptations even the angels cant resist..Great Steak 2072 Florence Mall Florence KY 41042 (859) 371-3404