The New York Times has declared down home Southern cooking undignified in a story that heaped praise on a new generation of Southern chefs while denigrating fried chicken, Cracker Barrel restaurants and the Queen of Southern Food — Paula Deen.
The food snobs at the Times attacked Miss Paula in the second sentence of their lengthy diatribe – calling her a “so-called queen of Southern food, who cooks with canned fruit and Crisco.”
“Today, purists believe, Southern cooking is too often represented by its worst elements: feedlot hams, cheap fried chicken and chains like Cracker Barrel,” the Times whined.
Perhaps The New York Times should consider first restoring its own dignity before launching a crusade against shrimp and grits.
In New York City, they eat boiled animal tongues. In the South we use our tongues for licking our fingers.
Southerners eat buttermilk biscuits and sip frosty glasses of sweet tea. New Yorkers nosh bagels and drink seltzer water.
New Yorkers eat fermented soy and tuna tartar – while folks in Tennessee eat fried catfish – with tarter sauce.
So let this column be a warning to my fellow Southerners. Take up your cast iron skillets and prepare to defend our kitchens from the Yankee invaders. And let our rally cry be heard from the beaches of Biloxi to the mountains of Gatlinburg – the only good chicken is a fried chicken.
So praise the Lord and pass the biscuits.