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Originally Posted by Leto
Well, her being from MTL, she should be well versed in pork hocks and head cheese, as there are many, many fine delicatessans there.
Same goes for beef jerky, as this is a staple amongst the many Chinatowns grocers.
can you explain? what is 'proper sweet tea'?
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Leto: She tends to shy away from certain foods, especially if they're gelationous masses of cranial butcher's remnants, preferring more of the traditional Jewish foods that she was raised on in the West Island, such as brisket, smoke meat, and karnatzel. Once she figured out what head cheese was, I wouldn't have been able to convince her to try it if it'd been the most Canadian thing since beavertails and maple syrup!
She said that they have SOME beef jerky in her suburb now that she knows to look for it, but it's a brand she doesn't care for and that it's not as common of a snackfood as it is in the southern US (hell, I'm a vegetarian and I can still give a pretty good rundown of most brands, flavors, and styles after 5.5 years of not eating meat).
And "proper" sweet tea, is to be served in a pitcher, and made quite like Shani recommended. If, for some reason, you desire an unsweetened tea to be sweetened to taste, it's best to use a simple syrup, as it dissolves in the cold tea better. That being said, any southerner worth their collard greens will go ahead and add CUPS of pure, delicious sugar to the strong, hot brew before icing and (if necessary diluting) the tea. When my grandmother (who lives on a farm and used to make TRUE apple butter over a fire) makes it it tastes something like tea-flavored Karo syrup...simply amazing. If you'd like, you can always add a few sprigs of fresh mint (we've usually got some growing wild in the yard) for garnish and just a hint of refreshing flavor.
It sounds to me like you need to get a glass of sweet tea, some fried catfish, and a heaping basket of hushpuppies STAT!