The flat northwestern quarter (roughly) of Mississippi is known for a few things. Stifling heat, fields as far as the eye can see, incredible poverty in places, home of the best bluesmen in the world, cotton, catfish, and a pretty strong culinary heritage. There's been some
famous food writers from there, some
classic American restaurants, and a
fascination with tamales. It should go without saying that the world's best catfish and some fine barbecue are never hard to find. The local University mascot is the
Fighting Okra! It's even where
fancy, big-assed, expensive ranges come from, launching a foodie-fueled revitalization of Greenwood. Hell,
I'm from there (originally, sort of). It doesn't so much
make me a good cook, but it doesn't hurt. To quote Anthony Bourdain from his Les Halles Cookbook:
It is no accident that in just about every county you might want to visit, the good cooks always seem to hail from the most ass-backward and impoverished backwaters.
I think of this as a complement. Anyway, what is the next big culinary breakthrough to tickle the palate of the hard-toiling everyman from Memphis to Vicksburg? I give you, rest of America (courtesy of the New York Times),
Kool-Aid brined dill pickles. Hmmmm.
Have I mentioned the rampant diabetes epidemic there?
I just wonder if I have the nerve to try one when I go home?
Have I mentioned the rampant diabetes epidemic there?
