Regional Differences

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.