If you wander the byways of the South, avoiding the interstates and instead taking what William Least Heat Moon called the "blue highways" you'll eventually begin to notice signs for that mainstay of Souther eateries: the meat-n-three.
You can read the complete article at Spot-On.
Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog, Seriously Good, is read by 75,000 cooks a month.
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Comments: 6
Cool!
Linda,
Ketchup should be a condiment, not the only thing you can taste. Personally I eschew the ketchup and instead add a couple of tablespoons of tomato paste to my meatloaf. And wrap it in bacon.
Judith,
I've come to appreciate it more as I've grown older.
nashville has a lot.......but that is a 3 hour drive......
help, a few in Maryville, forgot their names....