Sampling local cuisine has had a surprising influence on the way we’ve been shopping and eating lately.
Everywhere we travel, there is a fabulous selection of local restaurants to try. We’ll pick one or two of the most homestyle cooking type restaurants to visit during our stay. Menus offer southern dishes, accompaniments, and condiments like grits, black eyed peas, collard greens and turnip greens; biscuits, cornbread shaped like a pancake (johnny cake), molasses, hot pepper sauce, delta style tamales, bbq pork or beef, fried catfish, hushpuppies, and crawfish gumbo to name just a few.
Local Eats
Grocery Shopping
Grocery stores (and Walmart) are a great place to pick up these regional foods, too. Grits, collard greens, turnip greens, black eyed peas, and boiled peanuts are common stock.
I was surprised to notice how much southern cuisine has influenced our meal prep already back at camp. And I was even more surprised to come up with the following list of changes in just the past few weeks!
- Grits with molasses has replaced oatmeal with maple syrup;
- Collard greens, mixed greens and turnip greens have replaced green beans and peas;
- Black eyed peas have replaced pinto beans;
- Red beans have replaced black beans when served with rice;
- Tamales have replaced burritos;
- Cajun sausage has replaced breakfast sausage;
- Cottonseed oil has replaced avocado oil;
- Sweet tea has replaced unsweetened tea;
- Trappey’s Hot Pepper Sauce has replaced Frank’s.
Homecookin’
Cajun grilled chicken with all the fixin’s … not bad for a couple of Yankees!
I guess y’all could say our taste buds have gone south!
Next up… Corinth, Mississippi
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