Diabetes in the south still remains too.

RIP Tiger Woods

That's silly. Her soul's not gone. It's with Jesus now.

Fuggin Bizzy: That's silly. Her soul's not gone. It's with Jesus now.

Don't be ridiculous. All of that electricity goes back into the sun.

"I didn't like any part of farm life," Mrs. Woods once said. "I didn't understand why people would not let me drink out of the same water fountain, but they would trust me to cook for them and to take care of their dearest thing, their babies."
...
"We tried diet food," Mrs. Woods told the Associated Press in 1991. "We had to throw it in the garbage. The best diet you can have is to back up from the table."


Wise words all around.

Fuggin Bizzy: That's silly. Her soul's not gone. It's with Jesus now.

2/10. I'll give ya two points for me, and OOBE Juan Kenobi

Just way to pat for a troll

In her honor (and because there isn't a damn Food tab on Fark), let's submit our favorite Southern/Soul Food recipe and share something good with our fellow farkers. I'll go first.

Collard Greens:

2 Bunches fresh Collards, washed, stems removed, and chopped
4-6 cups water
1 large onion, diced or chopped
1 good sized ham hock
1 Tbls kosher salt
2 tsp Cajun seasoning (i use a homemade batch of Emeril's Creole essence)
1/2 tsp crushed red pepper

Add chpped onion, ham hock, salt, and Cajun seasoning to 4-6 cups of water and bring to a boil over medium-high heat. Lower heat and simmer for about 30 minutes until ham hock is about half cooked. Add collards and return to a boil. Lower heat again and hard simmer for about 1.5 - 2 hours. Add water during cooking if necessary to maintain a low water level. You don't want it like a soup, but don't want to let the water run out and burn.

Server with Louisiana hot sauce or pepper vinegar to taste.

Cortez the Killer: In her honor (and because there isn't a damn Food tab on Fark), let's submit our favorite Southern/Soul Food recipe and share something good with our fellow farkers. I'll go first.

Collard Greens:

2 Bunches fresh Collards, washed, stems removed, and chopped
4-6 cups water
1 large onion, diced or chopped
1 good sized ham hock
1 Tbls kosher salt
2 tsp Cajun seasoning (i use a homemade batch of Emeril's Creole essence)
1/2 tsp crushed red pepper

Add chpped onion, ham hock, salt, and Cajun seasoning to 4-6 cups of water and bring to a boil over medium-high heat. Lower heat and simmer for about 30 minutes until ham hock is about half cooked. Add collards and return to a boil. Lower heat again and hard simmer for about 1.5 - 2 hours. Add water during cooking if necessary to maintain a low water level. You don't want it like a soup, but don't want to let the water run out and burn.

Server with Louisiana hot sauce or pepper vinegar to taste.

Bless you.
Man, I love collards...

Loved working in San Angelo last summer - Dunbar's for lunch, best fried catfish, collards, mac&cheese, and hopefully the desert of the day was their spice cake.

/Drool...

Thanks for that subby. I wish someone had wriiten a book about her before she passed away. Alzheimers is such a bastard. I wonder if she cooked the same thing over and over again.

Meh...A friend dragged me up there one wintery afternoon, exclaiming all about the food. I was underwelmed to say the least.Greasy cicken. The side dishes were just average. The bread was OK. Plus I had to take the friggin A train. If I want Southern food, I'll stop at Popeye's thank you very much. Craving sushi as I type.

A great place to eat but the decor was awful.

Best* sould food in Harlem is 5 blocks away at Strictly Roots.

*vegetarian

Oh man, not Sylvia.. (clicks link) dammit, Sylvia. :(

RIP Sister Sylvia


/Dark Lancelot: looks like peach cobbler, without the cobbler

Good times... I just couldn't get over the fact that there was no difference between Sylvia's restaurant and any other restaurant in New York City. I mean, it was exactly the same, even though it's run by blacks, primarily black patronship. ... There wasn't one person in Sylvia's who was screaming, 'M-Fer, I want more iced tea.'

My sole reason for clicking the thread

RIP Sylvia's mother.

God Damn Alzheimer's.

Pretty sure there are a lot of women in the south who are the real queens of soul food.
/Hell MacArthur's in Chicago would give Sylvias a run for it's money

uncleacid: RIP Sylvia's mother.

I hate that meme, but since I'm the only other person who's going to get that, I'll give a limited kudos for referencing a great damn song.

/Queen of the Silver Dollar was better though

Her chicken fry mix was the best. I used it to get it at Albertsons, but haven't seen it for sale at any Austin area grocery stores in years.

drjekel_mrhyde: MacArthur's in Chicago

I just googled it

Dinner & 2 sides $6.99

5412 W Madison

I'll have to try that next time I drive to Oak Park

Worked right around the corner for years. Never made it there. Now I want soul food.

http://newyork.seriouseats.com/images/2011/09/20110915-170305-william s -and-bailey-fried-chicken-waffles.jpg

muck4doo: Her chicken fry mix was the best. I used it to get it at Albertsons, but haven't seen it for sale at any Austin area grocery stores in years.

I love Sylvia's grocery products.Best peach cobbler mix, ever. Central Market used to have it, now I can't find it anywhere. Sylvia's canned beans are a staple in my house.

billybobtoo: Meh...A friend dragged me up there one wintery afternoon, exclaiming all about the food. I was underwelmed to say the least.Greasy cicken. The side dishes were just average. The bread was OK. Plus I had to take the friggin A train. If I want Southern food, I'll stop at Popeye's thank you very much. Craving sushi as I type.


Man, you almost got me. 9/10

Bummer....guess all I'm having for dinner is collards :-(

Seems surprising to me to hear people talk about eating collards in the summertime. Down here in the deep south they are a winter crop and are bitter and tough if you eat them in the summer. Is it different if you grow them up north? (I know you can get it in a can--to me it just isn't the same)

I'll have four fried chickens and a coke and an order of dry toast.

Reading the headline I was thinking Paula Deen.

Is that bad of me?

Basically soul food means southern food. That is all the food I ate as a kid.

For the soul to be willing, the flesh (chicken, pig, whatever
you have in your fridge) must first grow weak. Just long
enough for food in flight to pass from cheek to cheek.

Cortez the Killer: In her honor (and because there isn't a damn Food tab on Fark), let's submit our favorite Southern/Soul Food recipe and share something good with our fellow farkers. I'll go first.

Collard Greens:.

new orleans style barbecue shrimp
(there are many recipes for this dish, but this one is mine -- somewhat based on the pascal's manale recipe, as reverse engineered by my taste buds -- however, I have no recipe, I make it up as I go everytime... sometimes I don't even have the right ingredients, so I alternate stuff... basically, it's going to taste good, it's up to your level of engagement to make it taste better... most important ingredients are worchestershire sauce, cayenne, hot sauce, and butter -- oh yeah, and big fat shrimps with the heads on)

start with a stick of butter

melt some butter in a good sized frying pan. add more butter as you move along, having all the butter melted in there before you add the liquids

have a medium to medium high heat going

first option (not in the pascale's manale recipe), throw in some diced onions or shallots (I prefer shallots, more delicate, won't overpower). cook to translucent (don't let it caramelize)

throw in some diced or crushed garlic (don't over cook)

throw in some cayenne and black pepper

add worchestershire sauce and hot sauce (I use crystal's -- but I've had some success with other hotsauces). don't be shy... add a lot of lemon juice. just squeeze a whole lemon if you feel like it.

now, pour in beer (I've used abita amber, i've used IPAs... I've used all sorts of beers, i've yet to find a non-compliant beer)

I pour in about as much beer as is left in the bottle, since I opened it when I started.... maybe a cup

reduce the liquid by half. scrape the sides of the pan

align all your monstrously sized shrimps in a baking dish, keep the heads on. try to keep to one layer.

(since I live in new orleans, I have easy access to monstrously large shrimps with the head-on for cheap)

pour the liquid all over the shrimp, make sure everyone's been affected.

bake in oven at 400 for like 15 minutes (until shrimp are cooked) turning a couple times

serve with the liquid and french bread.

/ when eating, don't forget to suck the good stuff out of the heads.
// if made correctly, it's a total mess... sometimes your fingers might suffer when taking the shells off. once I went a little overboard on the cayenne and my wife had to dip her hands in milk afterwards to cool the pain... tasted good though
/// i'm terrible following and giving directions... just act like you know what you're doing, don't rely on anything I said too much, and don't overcook the shrimp (rely on that, overcooking anything can ruin it)

pute kisses like a man: Cortez the Killer: In her honor (and because there isn't a damn Food tab on Fark), let's submit our favorite Southern/Soul Food recipe and share something good with our fellow farkers. I'll go first.

Collard Greens:.

new orleans style barbecue shrimp
(there are many recipes for this dish, but this one is mine -- somewhat based on the pascal's manale recipe, as reverse engineered by my taste buds -- however, I have no recipe, I make it up as I go everytime... sometimes I don't even have the right ingredients, so I alternate stuff... basically, it's going to taste good, it's up to your level of engagement to make it taste better... most important ingredients are worchestershire sauce, cayenne, hot sauce, and butter -- oh yeah, and big fat shrimps with the heads on)

start with a stick of butter

melt some butter in a good sized frying pan. add more butter as you move along, having all the butter melted in there before you add the liquids

have a medium to medium high heat going

first option (not in the pascale's manale recipe), throw in some diced onions or shallots (I prefer shallots, more delicate, won't overpower). cook to translucent (don't let it caramelize)

throw in some diced or crushed garlic (don't over cook)

throw in some cayenne and black pepper

add worchestershire sauce and hot sauce (I use crystal's -- but I've had some success with other hotsauces). don't be shy... add a lot of lemon juice. just squeeze a whole lemon if you feel like it.

now, pour in beer (I've used abita amber, i've used IPAs... I've used all sorts of beers, i've yet to find a non-compliant beer)

I pour in about as much beer as is left in the bottle, since I opened it when I started.... maybe a cup

reduce the liquid by half. scrape the sides of the pan

align all your monstrously sized shrimps in a baking dish, keep the heads on. try to keep to one layer.

(since I live in new orleans, I have easy access to monstrously large shrimps with the head-on for cheap)

pour the liquid ...

I'll give this a try; I'm pretty sure I can follow your instructions, if you can believe it! I'm not on the coast, and not in a major city, so I don't see much shrimp with the heads still on. I'll try with what I've got and it will still be tasty, I'm sure.

/Bring on the Soul Food recipes, GD'it

Four fried chickens and a coke. And the other one wants dry white toast

...and you two are gonna walk right out that door. Without your DRY WHITE TOAST! Without your FOUR FRIED CHICKENS! And WITHOUT...Matt Guitar Murphy!