Here in the South, it seems like we tend to fry everything. I dated a chef once, and I asked her, “What makes fried food taste so good?” She responded that “deep frying,” as she called it, changes the texture of food, not the actual “flavor”(I didn’t realize there was a difference.) I would imagine it might depend on what you were using to fry the food. Butter, for example(a “chef’s best friend”), might influence taste more than, say, olive oil.  But we know all fried food is not Soul Food.

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So, what is “Soul Food” exactly anyway? Webster’s Dictionary says Soul Food is “food (such as chitterlings, ham hocks, and collard greens) traditionally eaten by southern Black Americans.” I know many Black people who think Chitterlings are gross because of what part of the pig it comes from – the intestines – but we’ll go with that definition. I mean, it IS the dictionary!

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(Source) Click here for more information from Webster’s Dictionary.

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