Southern Cooking under (grease) fire (G)

On 2/13/05 9:20 PM, in article ,
"Fred" wrote:

http://story.news.yahoo.com/news?tmp...&u=/ap/2005021
4/ap_on_he_me/fit_southern_staples

Southern Food Frustrates Health Officials


By DANIEL YEE, Associated Press Writer

DECATUR, Ga. - Amid a national obesity epidemic and the South's
infamous distinction as the "Stroke Belt," health officials have been
trying to get diners to flinch, at least a little, at the region's
trademark fried and fatty foods.
Yeah, it's an uphill battle down here. Most local restaurants are
"Meat-and-three" places with the "three" being veggies cooked in some
variety of smoked, fatty pork, the "meat" being fried or simply overcooked.
There is a local favorite around here called "tomato pie" which is a savoury
dish made with three cheeses, a biscuit crust etc etc etc. I was able to
cut it down from about 500 calories per serving to 150, using low and no-fat
versions of the cheeses and sour cream and the low-fat bisquick rolled thin
for the crust. So it CAN be done...and you know what? Whenever I serve it I
have LOTS of "seconds" requests.
I also use ham flavouring in my vegetables that don't get steamed (the
flavour really does enhance greens) and broil instead of fry.
However, there is simply NO substitute for Caramel Cake (-;
You know, though, one of the worst offenders on the "swimming in fat" side
is Shoneys! I once complained about the amount of grease in the vegetables
and was told that they are trying to present "regional cooking styles" in
their restaurants. It's so fatty that I the last few times I ate any of
them I threw up (sorry to mention that but I needed to make a point).
Needless to say, I only go to Shoney's if I get dragged there, then I try to
stick to the salad bar.