Comments on: Southern Hospitality http://feistyfoodie.com/2010/03/17/southern-hospitality/ Opinionated Food Critic Thu, 24 May 2012 02:26:09 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Southern Hospitality – Hell’s Kitchen : The Feisty Foodie http://feistyfoodie.com/2010/03/17/southern-hospitality/comment-page-1/#comment-89750 Southern Hospitality – Hell’s Kitchen : The Feisty Foodie Wed, 28 Mar 2012 18:16:00 +0000 http://feistyfoodie.com/?p=1933#comment-89750 [...] walked over to Southern Hospitality to have dinner before driving back home.  I’ve been to Southern Hospitality on the UES but never to the Hell’s Kitchen location, and enjoyed it in the past, so why not [...] [...] walked over to Southern Hospitality to have dinner before driving back home.  I’ve been to Southern Hospitality on the UES but never to the Hell’s Kitchen location, and enjoyed it in the past, so why not [...]

]]> By: skippymom http://feistyfoodie.com/2010/03/17/southern-hospitality/comment-page-1/#comment-5008 skippymom Wed, 24 Mar 2010 21:37:53 +0000 http://feistyfoodie.com/?p=1933#comment-5008 There are so many styles of BBQ I can't ever keep them straight, except I know I like mine dry and add my own vinegar based sauce [southern/NC?] I would scarf that king's platter plate with the cornbread. wow. Well, after we finished off the bacon. YUM - bacon as it is meant to be - how my grandma would cut it after the pig slaughter. Mmmmmm. There are so many styles of BBQ I can’t ever keep them straight, except I know I like mine dry and add my own vinegar based sauce [southern/NC?]

I would scarf that king’s platter plate with the cornbread. wow.

Well, after we finished off the bacon. YUM – bacon as it is meant to be – how my grandma would cut it after the pig slaughter. Mmmmmm.

]]> By: Aimee S. http://feistyfoodie.com/2010/03/17/southern-hospitality/comment-page-1/#comment-4913 Aimee S. Thu, 18 Mar 2010 13:11:05 +0000 http://feistyfoodie.com/?p=1933#comment-4913 My bad Steve! I missed that! My bad Steve! I missed that!

]]> By: david http://feistyfoodie.com/2010/03/17/southern-hospitality/comment-page-1/#comment-4907 david Thu, 18 Mar 2010 02:41:13 +0000 http://feistyfoodie.com/?p=1933#comment-4907 Just thought I would put in a word regarding "Memphis-style" dry ribs. While we do have plenty of establishments choosing to serve dry ribs, there are at least as many restaurants slathering the sauce all over everything. There is much debate about which is the superior style, but lovers of both can find something great to eat around here. Not trying to say that you said anything wrong or they made any false representations of Memphis BBQ, only trying to say that if you like sauce you shouldn't think less of my fair city. If you were to come visit, we have plenty of food that would make your day. Just thought I would put in a word regarding “Memphis-style” dry ribs. While we do have plenty of establishments choosing to serve dry ribs, there are at least as many restaurants slathering the sauce all over everything. There is much debate about which is the superior style, but lovers of both can find something great to eat around here.

Not trying to say that you said anything wrong or they made any false representations of Memphis BBQ, only trying to say that if you like sauce you shouldn’t think less of my fair city. If you were to come visit, we have plenty of food that would make your day.

]]> By: Chef Chris Scott http://feistyfoodie.com/2010/03/17/southern-hospitality/comment-page-1/#comment-4905 Chef Chris Scott Wed, 17 Mar 2010 23:32:07 +0000 http://feistyfoodie.com/?p=1933#comment-4905 I too was on the quest for the perfect fried pickle. But rather than sliced, i wanted/needed to get the whole pickle on a stick..... ala corn dog style. Nothing worked, the batter kept coming off.... too wet. So alas, after frequent attempts, I dehydrated them until JUST starting to wilt, then I froze them. I then again batter dipped them and they came out perfect. You just need to eat them rather quickly as the water content returns and destroys the outer crust. Im still practicing. I too was on the quest for the perfect fried pickle. But rather than sliced, i wanted/needed to get the whole pickle on a stick….. ala corn dog style. Nothing worked, the batter kept coming off…. too wet. So alas, after frequent attempts, I dehydrated them until JUST starting to wilt, then I froze them.
I then again batter dipped them and they came out perfect. You just need to eat them rather quickly as the water content returns and destroys the outer crust. Im still practicing.

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