Recently, we were discussing regional food differences.
I was born and raised in Kentucky. While the South isn’t sure they claim us and the North doesn’t want us, we self-identify as Southern. And who would argue? There’s a distinct Kentucky drawl and some very Southern cookin’ going on. We have some regional dishes–the hot brown is a notable one.
My boyfriend is from Connecticut. While he’s not from the CT vacation home by way of New York, he’s definitely a New Englander. Gravies of all sorts were foreign fare for him. He’d never really had good biscuits. His food experience included a heck of a lot more seafood than mine. He’s used to having access to plenty of breads from all meals. He’s a lot more familiar with spice. He’s a hot dog snob. CT is also the birthplace of steamed hamburgers, which he’s made for me a time or two. Nevermind all the fast food he never had access to in his teeny tiny state (seven Connecticuts would fit in one Kentucky.)
I forget that there are people who’ve never had biscuits (and I’m not talkin’ cookies here.) I forget that some people don’t know the so-so-bad-for-you joy of sausage gravy. Hoecakes? Grits? Fried apples? And that’s just breakfast! Nevermind burgoo, beer cheese and Derby Pie.