Book Description

I know this is a hot mess. When I copied and pasted it got all wadded up into a ball of words. I’ve punctuated until I’m going blind. I may or may not come back to try to fix it more. If you are OCD avoid!

I saw this article today and it made me think back many years. I enjoyed it and feel chatty so I’ll share. I lurk. I intend to write more often but don’t have much to say. My life is wonderfully uneventful these days.

Wickles Pickles Spicy, briny, and wonder-fully salty, Wickles pickles originated in Dadeville, Alabama. The recipe was a family secret until 1998, when brothers and co-owners Trey and Will Sims quit their day jobs to start a pickle company with their friend Andy Anderson. Once you reach the bottom of the jar, try one of our favorite ways to use up the leftover brine.

I’ve seen these in HEB but haven’t tried them. Growing up my parents and grandparents made their own pickles. Right now I’m into Boar’s Head Horseradish Bread & Butter pickles. Will try the Wickles

Pimiento Cheese Homemade pimiento cheese is always best, of course, but sometimes a craving strikes and there’s no cheese grater in sight. Southern supermarkets stock all sorts of regional brands, and we encourage you to find a local favorite. When drop-in guests show up at your door, you can relax knowing there’s store-bought pimiento cheese in the fridge and crackers in the pantry.

*A lot of people don’t like pimiento cheese.
Again grew up on homemade but now I buy Price’s.

Mayonnaise We know you can find mayonnaise anywhere, but we’re picky about our mayo. Southern mayonnaise brands tend to be a little tangier and looser in consistency than other brands. Whether you’re a fan of Bama, Blue Plate, or Duke’s, mayonnaise is a key component of many essential Southern recipes including pimiento cheese and Deviled eggs, and yes, the best chocolate cake ever.

I’m a Duke’s person

Zatarain’s Creole MustardThis coarsely ground, spicy mustard is a New Orleans sandwich staple. Also used to make Creole-style remoulade and mustard sauce, it packs a stronger punch than a traditional grainy mustard.

I have Zaterain’s seasoning but haven’t had the mustard. I’m not a big mustard fan except for a few things and then I’m a mustard snob.

Barber’s Buttermilk The Southern Living Test Kitchen swears by Barber’s for any recipe that calls for buttermilk, including baked goods, marinades, and salad dressings. Our Test Kitchen pros say it has the best consistency and flavor, whether you’re using whole buttermilk or low-fat.

Never heard of it. My grandmother made her own. My mom used whatever the milkman brought. I don’t buy it. 

Blue Bell Ice Cream This Texas-based ice cream company has earned a spot in freezers across the South for its rich and creamy texture and outrageously good flavors like Pecan Pralines n’ Cream and Coconut Fudge. Classic flavors have earned a devoted following as well. Once you’ve tried Blue Bell’s Homemade Vanilla, you’ll never go back.

Of course the best. I’ve never quite gotten over them discontinuing Chimichanga Cheesecake. Jen and I called it “Ice Cream Crack” I’m trying to stay away from the ice cream, A1C is a pita. And I live in the home of The Best Little Creamery in Texas. It’s hard to stay away when it’s a 5-minute drive to the factory where you can get as many big scoops as you can eat for $1 each. *Disclaimer; I’ve never had more than two.

Wright Brand BaconThere are lots of bacon brands out there, but Texas-founded Wright’s bacon has a good meat-to-fat ratio, just the right amount of smokiness, and cooks up nice and straight, thanks to the even, thick-cut slices. It’s a certified Southern Living Test Kitchen favorite.

I think the best there is outside of Brenham Quality Meat’s own sliced. If bacon kills me so be it. I can’t give it up

White Lily FlourSince 1883, Southern bakers, including those in the Southern Living Test Kitchen, have trusted White Lily to help biscuits rise, keep cake layers light, and perfect tender piecrusts. The company, which started in Knoxville, uses soft, low-protein red winter wheat to make all-purpose and self-rising flours that are specially milled for a fine texture. Here are a few other ways to put the all-purpose flour to use beyond baking: bread fried chicken, vegetables, and seafood; thicken gravies, stews, gumbos, and sauces; make chicken and dumplings.

This was a huge surprise to me. My grandmothers only used White Lily. My mom too, I think. I used to use it but it has gotten so hard to find (and expensive) I quit trying. I found it online just now. I think I’ll order some. It makes the best biscuits, bread, and pie crust. Not that I’ll make any but I did buy some yeast the other day.
 Sorghum SyrupWhether drizzled on a biscuit, mixed in a cocktail, or whisked into a salad dressing, this rich, golden syrup has made a comeback throughout the U.S. (Although, Southerners have always kept it in our pantries.) Regional varieties, which are worth seeking out, are available online and at farmers’ markets and better grocery stores. We like Muddy Pond, which is made in Tennessee.

I think the difference between molasses and sorghum is the kind of cane they are made with. One (sorghum?) is darker and less sweet. We always had B’rer Rabbit Blackstrap. Daddy loved it on biscuits. I like it too but not enough to buy some for the 2 times a year I have biscuits

Conecuh Sausage Made in a small Alabama town by the Sessions family since 1947, this smoked pork sausage is delicious grilled, tossed into hot pasta, or baked in a breakfast casserole. Even though the original recipe is still our top pick, there are now six different varieties of sausage available including Cajun and All-Natural Hickory Smoked.

This I have never heard of. I love sausage but Kay not so much. I have cut down on my sausage use (mostly Italian) but will look for this
.

Topo Chico Agua Mineral Yes, we know this sparkling water is produced in Mexico. But it has a cult-like following in Texas that has slowly spread throughout the South – and now the rest of the country. Fans love Topo Chico’s bracingly crisp bubbles, which are so refreshing on a hot day. Our favorite way to enjoy Topo Chico? Mixed into a classic Texas Ranch Water, of course

I know nothing. I don’t like carbonated drinks or sparkling water or fizzy drinks so I can’t judge. 

Durkee Famous Sandwich & Salad SauceInvented in 1857 by E.R. Durkee, this creamy yet tangy blend of mayonnaise and mustard still has devoted fans in certain parts of the South. Here are a few of our favorite ways to use Durkee Sauce: replace raw eggs when breading pork chops or chicken; serve as a dip with shrimp or crudités; spice up potato salad or deviled eggs; spread over bread (instead of butter) when making grilled cheese sandwiches

I have not heard of this either

Pickapeppa SauceMildly spicy and sweet yet sour, Pickapeppa Sauce has been a Southern pantry mainstay since its arrival in the U.S. through the port of New Orleans in 1982. Created in 1921 by Norman Nash in the village of Shooters Hill in Jamaica, this condiment blends onions, cane vinegar, sugar, tomatoes, mangoes, raisins, and aromatic spices. Here are a few of our favorite ways to use it: season deviled eggs and potato salad; pour over cream cheese, and serve with crackers; top burgers, hot dogs, and French fries.

Nope, don’t know it.

Sister Schubert’s Dinner Yeast RollsThese puffy, golden, bake-and-serve rolls are the next best thing to homemade. Back in 1989, Alabama native Patricia “Sister” Barnes (formerly Patricia Schubert) sold frozen pans of her grandmother’s dinner rolls at a church fair. They were such a hit that she started a business to keep up with demand. Little did she know that her family recipe would become a mainstay on tables across the South, especially during the holidays. Here are more ways to use Sister Schubert’s rolls: bake a savory bread pudding; make a French toast casserole; use for leftover turkey sandwiches; cube and toast to make crouton.

These are really good for store-bought.  I was spoiled by excellent cooks.

Tony Chachere’s Original Creole SeasoningIf there’s an all-purpose flavoring blend in your pantry, it’s probably Tony Chachere’s (pronounced “SA-shur-ees”). Made with salt, chili powder, dried garlic, and other spices, a little Tony’s can liven up just about any savory recipe. These are a few of our favorite ways to use it: sprinkle on hot buttered popcorn or french fries; add some kick to any egg-based dish; jazz up avocado toast; stir into ground meat for burgers.*Yes. Every kitchen of friends I have been in has it. Konyia turned me on to Bodacious Seasoning years ago. I bought two big bags and still have some though I use it on everything

Golden Eagle Syrup Almost 100 years later, this uniquely delicious syrup is still being made in the tiny town of Fayette, Alabama, where it was invented by Victor Patterson in his backyard in 1928. Golden Eagle Syrup is beloved by pecan pie bakers for its simple, honey-forward sweetness. Each jar is still hand-tightened to this day.*I don’t know this one either. My people always used Karo. Mom used the light Karo for her pecan pies and she made the best in the galaxy. The pecans were from our trees. Daddy spent cold, wet winter days sitting at the kitchen table with his black labs sleeping at his feet, shelling them for the freezer. There was never a rancid pecan. We took quality testing seriously

.CheerwineThis sweet Southern soft drink was born in North Carolina more than 100 years ago, and it was the first bottled cherry soda by decades. Run by the same family since its beginning, Cheerwine has a cult following and even its own festival. Southern chefs continue to find creative ways to use Cheerwine in their kitchens, including this cupcake recipe from the Southern Living Test Kitchen.

No idea.

Camellia Brand Did you know the oldest dried bean company in the country is based in New Orleans? Meet Camellia Brand, the pantry staple that homesick Southerners stock up on whenever they visit. No other brand is more trusted to make iconic Southern recipes like Hoppin’ John or red beans and rice. Now in its fourth generation of family leadership, Vince Hayward leads L.H. Hayward & Company, founded by his great-grandfather Lucius H. Hayward Jr., who created the brand behind the beloved beans in 1923. Hayward Jr.’s son, Gordon, named the bean brand after his mother’s favorite flower, the speckled variety of camellias, which are also the oldest type of camellias in the South.

I have some but honestly, I can’t tell the difference.

Martha White Corn Meal MixbWhen it comes to cornbread, Southerners are particular. Don’t believe us? Just ask, “sugar or no sugar?” and they’ll know exactly what you’re talking about—and will answer passionately. Southern cooks have been trusting Martha White brand with their cornbread since its Nashville founding in the 1890s.

I’ll be honest, I didn’t even know this was a thing until I saw my friends using it. It doesn’t get much easier than making cornbread. I had never eaten it with sugar and I still don’t care for sugar (at all) in my cornbread and I make it with bacon fat. I just recently read that you should put sliced onions in the bottom of your cast iron pot and pore the cornbread on top of them in your cast iron skillet to bake. I have some fresh/frozen purple hull peas that are sounding really good right now to go with it. Maybe tomorrow. I never turn down cornbread but if it does have sugar I put butter on it and have it for dessert. Delicious!

Zapp’s Potato ChipsThe beloved Louisiana potato chips have quite the interesting backstory. Born from a Houston entrepreneur who was once bankrupt with four previously closed businesses, the Zapp’s brand almost never made it into our grocery stores. Thankfully, we’re snacking on uniquely Southern chip flavors like Voodoo and Spicy Cajun Crawtators to this day.

These are too hard for me. I really like homemade but even though I have two air fryers I am too lazy to make them. It’s the slicing part. I do make smashed potatoes

Cheese StrawsWhile homemade cheddar cheese straws are hard to top, there are many store-bought brands that you’ll find in grocery stores across the South that are perfect for serving company, gifting out-of-town guests, or packing into pretty tins for holiday gifts. They also make great road trip snacks for those who enjoy munching on cheesy crackers.

These are like “special occasion” for me, but I’m a hayseed. Maybe y’all have them all the time? The Breakup CookieCookie lovers, you’re in for a real treat. 

The Breakup Cookie is a rich and chocolatey cookie with the perfect touch of salt and a really fun story behind it. The cookie was created by Emily Nabors Hall, a local chef and food stylist for the DotDash Meredith Food Studios (which includes Southern Living). Pick up a container of frozen, ready to bake chocolate chip cookies and have the perfect batch ready whenever you need a sweet fix

I did not know what this was until I clicked on the link. It’s just a chocolate chip cookie. I’m not much of a cookie eater (I like pie) but I do like chocolate chip cookies with nuts.

Millie Ray’s Orange RollsThis beloved Birmingham, Alabama, brand launched in 1979 in the kitchen of Millie Ray, who was famous for her delicious orange rolls. With the help and support of her two sons, Ben and Ray, Millie’s story unfolded and a family business took off. While we are partial to the orange rolls, there are other delicious options as well, including cinnamon rolls, buttermilk biscuits, and yeast rolls.

I’ve only had my grandmother’s homemade. When the one orange tree we had was in fruit, we had orange everything. My grandmother wasted nothing.

Moon PiesLaunched in Chattanooga, Tennessee, Moon Pies have been a go-to Southern sweet for over 100 years. Envision a rich and gooey treat that consists of graham cracker cookies, marshmallow filling, and flavored coating, such as chocolate, vanilla, and salted caramel. While the original single-decker is still our favorite, you can also find mini versions as well as double-decker varieties.

Moon Pies and RC Cola. I haven’t had one in years. Are they still made?

Tabasco There are many hot sauces out there, but none quite as iconic as Tabasco. Founded in 1868 on Avery Island in South Louisiana by Edmund McIlhenny, who started growing the peppers and has been carrying on this spicy legacy for generations.

The ex and I had a lovely “let’s try one more time” weekend driving to Avery Island in Louisiana to see Rip Van Winkle’s Garden and the Tobasco factory. I only use it for Bloody Marys and Chichrones but a lot of people here use it a lot. 

Steen’s SyrupNow operated by its fourth generation, Steen’s syrup is a must-remember, and you’ll know it by that iconic yellow label. Steen’s has been producing pure cane syrup goodness since 1910 in Louisiana. Never tried it? Perhaps these reviews might convince you: “The best syrup in the world,” declared one reader; “makes the best syrup cakes!” said another.

Again nope. We grew up on B’rer Rabbit and Log Cabin.