gastronomic input please

In the past few days We've come to see an new phrase One which leaves us in a haze leading to a malaise. We would like to know the ways to define this new phrase. Is it only bouillabaisse or bologna with mayonnaise? what is low country cuisine? Reggie Good CLU, LUTCF, ChFC Reginald J Good Agency 135 Clothier Lane PO Box 654 Lakeside, MT 59922-0654 406-844-3143 1-800-823 LIFE(5433) fax: 406-844-3191 website www.Insurance-Solutions.biz email: Re… [at] Insurance-Solutions.biz

Reggie, Don't miss out on any chance for "low country Cuisine"! It is basically like any coastal seafood, prepared with the local's version of Old Bay (New England) or Zatterans (Cajun) seasoning. The Seafood is usually Boiled with the spices, or sprinkled over when finished baking or broiling, sometimes with a homemade hot sauce that would make straight Tabasco seem mild. Someone mentioned Shrimp and grits, one of the Charleston's famous recipes! Also try the "low country Boil" this is a one pot recipe with potatoes, onions, corn, shrimp, crab, any fresh fish available. The method of service is unique as well, the pot is "dumped" on the table for everyone to step up and serve themselves. I just finished lunch and now I am hungry again! John From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of r good Sent: Tuesday, April 20, 2010 11:15 AM To: ca… [at] yahoogroups.com Subject: [Cal_Boats] gastronomic input please In the past few days We've come to see an new phrase One which leaves us in a haze leading to a malaise. We would like to know the ways to define this new phrase. Is it only bouillabaisse or bologna with mayonnaise? what is low country cuisine? Reggie Good CLU, LUTCF, ChFC Reginald J Good Agency 135 Clothier Lane PO Box 654 Lakeside, MT 59922-0654 406-844-3143 1-800-823 LIFE(5433) fax: 406-844-3191 website www.Insurance-Solutions.biz email: Re… [at] Insurance-Solutions.biz

oh are you really not sure what it is? If so, you are in for a TREAT. no bologna and mayo! Loved your poem! Per wikipedia "cooking traditionally associated with the South Carolina Lowcountry and Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the fall line. With its rich diversity of seafood from the coastal estuaries, its concentration of wealth in Charleston and Savannah, and a vibrant Caribbean cuisine and African cuisine influence, Lowcountry cooking has strong parallels with New Orleans and Cajun cuisines... The rich estuary system provides an abundance of shrimp, fish, crabs, and oysters that were not available to non-coastal regions prior to refrigeration. The marshlands of South Carolina also proved conducive to growing rice, and that grain became a major part of the everyday diet." I have found great low country cuisine as far North as the Southern NC coast (Wilmington, Southport). Bon Appetit! --- In Ca… [at] yahoogroups.com, r good <my1972ih@...> wrote: > > > > > > > > > In the past few days > We've come to see an new phrase > One which leaves us in a haze > leading to a malaise. > We would like to know the ways > to define this new phrase. > Is it only bouillabaisse > or bologna with mayonnaise? > > what is low country cuisine? > > Reggie Good CLU, LUTCF, ChFC > Reginald J Good Agency > 135 Clothier Lane > PO Box 654 > Lakeside, MT 59922-0654 > 406-844-3143 > 1-800-823 LIFE(5433) > fax: 406-844-3191 > website www.Insurance-Solutions.biz > email: ReggieGood@... >