Driving the Deep South
Replies: 27 - Last Post: Aug 5, 2013 8:56 AM Last Post By: amcgrathdesign
Jan 26, 2013 8:29 PM
Driving the Deep SouthHi! I am looking for some help in organising a road trip through the southern states of America. I will be starting my journey in Texas, probably Houston, hiring a car and driving for two weeks before finishing up in Miami. I am looking for a true taste of Americas deep south, New Orleans is a must and i would love to catch a few shows of blues and roots music, I want to learn more about the history of these parts and I'm looking forward to trying the food. If anyone has any suggestions of what to do, possible itinerary and places I should stay please let me know. Thank you.
Jan 26, 2013 9:36 PM
1SWEET HOME ALABAMA!
Your use of the word "organizing" makes it seem like the purpose of your post is to find travel partners (as opposed to looking for itinerary ideas). Such posts get few responses.
I lived for a few years on the VA/NC border and am not really an expert in the deeper south but I know enough about it to know that
- if Nashville and/or Charleston can be worked into your schedule you'll probably find them worthwhile.
- Miami (Beach) is a cool beachtown, but Florida has a lot of nice beaches so if you are looking for the beach, not the town, you probably do not need to drive that far south.
- The south is rural country, yet ironically many/most travelers do noting rural (no hunting, no fishing, no hiking no camping) while there but instead stick to the cities. Weird huh?
Jan 27, 2013 2:32 AM
Jan 27, 2013 3:17 AM
3And I don't know anything specific about the Deep South, so won't recommend places to stay, however on our US road-trips we use the Wyndham Group hotel website (a good site and easy to use). They have a lot of chains in the group, so a wide range of prices to look at. Recommended if you wish to pre-book all your accommodation.
Jan 27, 2013 5:35 AM
Jan 27, 2013 6:21 AM
5I see you say the deep south and end in Miami. I recommend stopping in Mobile AL after NO on your way to Fl. Mobile was founded by the French before NO and also has a Mardi Gras. On the way to Pensacola stop at the Fl. Bama bar.
Too bad you are not going North. I recommend going from Mobile to Montgomery and then AAtlanta and over to Savannah to get a real taste of the old south.
Jan 27, 2013 7:51 AM
Jan 27, 2013 8:48 AM
(I actually have a little background in this, but if I explained it I would sound like I am bragging.):
Imagine the finest most expensive beef roast you can picture (tenderloin or beef tenderloin or whatever). Now remember that it has two kids of fat. It has a fat that is “wrapped around the outside,” and tiny little lines of fat (called marbleing) that grow inside the meat strings on the inside.
The stuff on the outside is junk. It makes the meat tough to chew, and if you don’t cook it right it makes the meat greasy. . . . total garbage.
Those little lines of marbling on the inside? They are the DEFINITION of beef quality. Literally they are. The USDA decides if a cut of beef is select, (3rd grade), choice (2nd grade), or prime (top grade) based on having more of that kind of fat. Kyobi beef, (made only in Japan and selling for an insane amount of money), is the perfect accomplishment of marbling and involves techniques that . . . well, no one except the Japanese could perfect, absolutely maximizes the amount of “marbling” a piece of meat could ever have.
When you cook a piece of beef (presumably a roast of some sort, but this applies to steaks as well) you do 4 things:
1. You melt part of the marbling (the best part) and leave it in the pan below or on the fire below.
2. You create a slightly blackened outer-layer, which, in many cases is the second-best tasting part of the meat, but some of which falls to the pan below.
3. You melt the outer (bad) portions of fat which drips to the pan below.
4. You cook the meat.
The pan drippings, which are really really tasty, are also really really greasy. They are basically a combination of melted fat and a few small pieces of blackened meat which cooked and fell off.
One day, some genius had the inspired idea of watering them down so they were less greasy, but oil and water don’t mix so it became like well, water and good-tasting oil. Then someone else added flour or some other “thickening agent” and suddenly the mixture would not only be homogeneous, it would adhere to, and flavor, your food as well.
It was only a matter of time before chefs would figure out they could improve it by adding their own mix of herbs and spices.
Compare that the canned gravy or beef stock with added flour or whatever.
Fresh-baked biscuits with homemade gravy? UUMMM HMMMM.
Jan 27, 2013 8:49 AM
Jan 27, 2013 1:46 PM
Imagine the finest most expensive beef roast you can picture
Jan 27, 2013 2:10 PM
Jan 27, 2013 3:49 PM
Jan 27, 2013 4:22 PM
12Well the other kinds of food to look for are
Barbecue . . . . pulled pork, pork ribs, beef or chicken,
each part of the south has it's own style. Some of the styles are too sweet for my own personal taste, but they are all delectable wen done the old-fashioned way.
Almost any kind of food in New Orleans.
spicy food,(with an odd combination of red and white and black pepper known as "Cajun")
food made with shrimp
food made with crayfish
any other kind of seafood.
Jan 27, 2013 5:43 PM
Jan 27, 2013 6:00 PM
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