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Huh. I am a relatively recent (11 years) transplant to Virginia and had never heard of Brunswick Stew until I moved here, where lots of people make it (it's "t
by blahedo 4y ago
Huh. I am a relatively recent (11 years) transplant to Virginia and had never heard of Brunswick Stew until I moved here, where lots of people make it (it's "traditional") but I have always found it to be thin, bland, and insipid, so I'll take the minimum amount to be polite at an event but otherwise avoid it.
But of course they're all making it fresh from a recipe. I wonder if the reason I'm finding it bland is that the true traditional version includes a range of flavours from all the previous leftovers? That seems very plausible to me.
- mbg721 4y agoTraditionally, the first step is making stock from a bowling-ball.
- shagmin 4y agoMy wife hates it because growing up in North Carolina she associated it with hunters throwing in bits of meat from whatever their most recent kill was - rabbit, squirrel, maybe venison. Never know what you're eating.
- ch4s3 4y agoIt is just bland. I grew in southern Virginia and it was a fixture of wintertime and often sold by churches and fire departments. At best, it’s tomatoey and doesn’t have too many lima beans, but is always a bit gluey and the meat just sort of turns into little string of muscle fiber. Honestly it makes me a little queasy just thinking about it. Most of the time it seems to have been cooled for 2-3 days prior to sale, for what that’s worth.