Posted on Saturday, October 13, 2012 | Posted in: A Taste of Montgomery,
If you’re not from around here, some of the lingo you’ll read and hear at area restaurants may be confusing. Here’s a little dictionary to help decipher Southern food speak.
Meat & Three: Usually refers to more casual “home cooking” spots and means the menu offers a plate with your choice of one meat (fried chicken, country fried steak, fried catfish — sensing a pattern here?) and three sides, usually Southern-style vegetables like fried okra, fried green tomatoes, squash casserole, creamed corn, collard greens (see definition below) and more. Often served with cornbread or biscuit.
Grits: A creamy, savory porridge-like dish made from ground hominy and often embellished with cheese. Shrimp & Grits is a favorite Dixie dish.
Sweet Tea: The default setting when you order a glass of iced-tea down here. And sweet means S-W-E-E-T. Specify “unsweet” if you don’t want any sugar. Or ask for half-and-half for just a little sweetness.
Collard Greens: Collards are leafy green veggies that are packed full of vitamins. They’re most often slow-cooked for hours with some kind of pork fat for flavoring. Look for a glass bottle with little green peppers in vinegar on your table; it’s pepper sauce, and it’s meant to be sprinkled on your collards.