lobster stock (see Notes).

People tend to love nostalgia and even food media gets caught up in it and loses focus that the food changes with the people but the roots stay the same.Her food is equally traditional or authentic or whatever else as anyone else from the South and the regions and culture that make it.. —Amethyst Ganaway, chef and.

So when you talk about rice specifically from that culture, what is the physical rice?.When I was growing up, I don't know that we used any rice that was particularly special.It was just long-grain white rice in five and 10 pound bags.

My Asian friends bought it in 25 pound bags, but people, not rice-eating people, bought a one-pound box of rice, so that would be like, "Well, what are you going to eat tomorrow?".What I discovered over years long before I opened the Geechee Girl is I would buy rice and it had no flavor.

I used to think that maybe my tastes have changed and I just didn't like rice anymore.

But now, I think that the rice had just gotten worse.Add shrimp, and sear until shells are scorched, about 1 minute.

Transfer shrimp to a plate.. Reduce heat to medium.Add shallots, chile, and oregano, and sauté until shallots are sizzling, about 30 seconds.

Add potatoes and garlic, cover, and cook, shaking pan often, until edges of potatoes begin to brown, about 5 minutes.Uncover, add wine, and cook, stirring occasionally, until liquid is nearly evaporated, 5 to 6 minutes.. Add tomatoes, cover, and cook until tomatoes start to split and release their juices and potatoes are tender, about 8 minutes.