Re: Barbeque, was Re: [gardeners] Carolina Turkey
Margaret Lauterbach (gardeners@globalgarden.com)
Thu, 02 Jul 1998 14:58:40 -0600
>
>Harold's is an Atlanta institution. It's across the highway from the
>County P-Farm and you are as likely to run into the Governor as you are
>the latest parole jumper lined up waiting for a bowl of *fine* Brunswick
>stew, North Carolina-style barbeque, and the ultimate delicacy/depravity:
>cornbread to die for.
>
>You can feel your arteries clogging when you chomp down on a slab. Stone
>ground white cornmeal (with a touch of yellow), a little salt, leavening,
>and home-rendered lard with cracklings. No sugar (shudders at the very
>notion), darn little flour (if any). The best cornbread I have ever eaten.
>Period.
>
>Catharine.
It's all what you're used to, Catharine. I don't like cornbread without
sugar. Love it with pinto bean soup. With navy bean soup, an onion
samwich for dippin' when no one's looking. That's two slices of margarined
bread with a slice of WallaWalla Sweet in the middle. It's fat-fat, but
ah, well....Margaret