Tom Freeland 
Member since Nov 17, 2013


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Re: “A Truce in the Condiment Wars?

That cornbread-sugar thing really involves as many sub-regions as French wine, and just as complicated. It seems that folks in Arcadia and New Orleans use sugar, which is anathema to me here in North Mississippi. But there are, apparently, many Southerners who are so confused as to put sugar in their cornbread. And I can deal with that, as long as they don't go putting jalapenos in it.

But on the Duke/Hellman's thing, a couple of comments: John Currence's new cookbook has a facsimile of Duke's (which I've made, en route to his wonderful tartar sauce recipe) has sugar in it. Perhaps because my mom is from Connecticut (my father's family is from Mississippi) I grew up on Hellman's.

The Northern-Europe- Southern-Europe thing about Hellman's and Duke's seems pat and even silly. My father's family was in the south from the 18th C and was from, in Europe (Scotland) North of the places my mom's family (from England) originated.

Posted by Tom Freeland on 11/17/2013 at 10:29 PM

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