Mississippi's still fattest but Alabama closing in

Mottleydude said:
Oh I almost forgot...to go with those steaks....best sweet corn in the world is grown in the midwest and it's about that time of year! Wahooo! I love fresh roasten ears!!
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I have to give the midwest credit for some amazing corn. The steaks I have had in Chicago were some of the best I have eaten.

There is a place in Birmingham AL that runs neck & neck with them though. They chef has spent a good bit of time teaching his people about cooking steaks. And there is no steak sauce of the table. Chef Frank Stitt believes if it needs sauce he failed or you didn't want steak.
 
Damocles said:
You can make nearly anything on a barbecue. I can use mine to bake a cake even.

There is nothing like roasting corn on the barbecue, it will beat boiling it every day of the week. If I was going to serve artichoke it would either be a pizza topping, an ingredient in something else, or roasted on the barbecue.
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Long sliced zuchinni is good on the grill.
 
Southern Man said:
Not really, since your statement is predicated on post 39. *shrug*
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No, I made fun of your comment in post #39. My comment was about my own dietary habits. I just said I wasn't going to knock myself out but would enjoy good food. And moderation is the key rather than deprivation.

You just wanted some way to argue that and since you were unable to argue the point (as is typical) you resort to trying to shift things around.

I don't speak for all Alabamians. And your comments about trans fats show you are missing some delicious foods.
 
Southern Man said:
I'm also missing a fat belly and clogged arteries. *shrug*
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So am I. I am in excellent shape and have a cholesterol level that varies between 90 and 115 or so.

The fact that you don't have a fat belly and clogged arteries is great. But that is not because you never eat ribs or southern foods.

*shakes head*
 
WinterBorn said:
I have to give the midwest credit for some amazing corn. The steaks I have had in Chicago were some of the best I have eaten.

There is a place in Birmingham AL that runs neck & neck with them though. They chef has spent a good bit of time teaching his people about cooking steaks. And there is no steak sauce of the table. Chef Frank Stitt believes if it needs sauce he failed or you didn't want steak.
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Ya'll are learning. You want to offend a mid westerner when he grills steak...put ketchup or steak sauce on the table.

Now if you get a lesser cut of steak, marinating is ok. For sirloin I'll make a marinade of 1 cup soy sauce, 1/3 cup worcheteshire, 1 small can of crushed pineapple, two cloves of garlic (crushed) and several slices of ginger. I'll let that marinade for an hour, then I'll salt and pepper it before grilling. I'll then take the marinade and strain out the solids and add about 3 tables spoons of hot creole mustard. Bring that up to a boil and you got one hell of a steak sauce.

I'll do this occasionaly on ribeyes when Kroger is running a special on less then choice cuts, but never on choice or prime. As you said, a good steak don't need that.
 
WinterBorn said:
So am I. I am in excellent shape and have a cholesterol level that varies between 90 and 115 or so.

The fact that you don't have a fat belly and clogged arteries is great. But that is not because you never eat ribs or southern foods.

*shakes head*
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I agree with you about moderation and I'd be willing to bet a whole hog I'm in better shape then SM. Just rode 30 mile on my bike monday in under 2 hours.
 
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