The Palestine Herald, Palestine, Texas


February 9, 2014

EAST TEXAS ADVICE COLUMN: East Texas food groups

Editor's Note: The East Texan is a light-hearted advice column written with colloquial savoir faire. Need advice on life in our neck of the woods? Email

While helping my third grader with homework last night I tried  to recall the basic food groups with no luck. Can you help me out?

— Searching in Slocum

You are asking a native Texan to define the basic food groups? While you may not find these food groups listed in Nutrition Today they are, nonetheless, essential to the diet of a true Native Texan.

• Chicken Fried Steak — beef, venison, elk, buffalo battered with milk and eggs and flour and seasoned with sea salt or seasoned salt  and pepper to taste.

• Chili — (no beans) chili grind meat and your favorite chili recipe with lots of chili powder.

• BBQ — not northern or southern BBQ, but Texas BBQ We’re not talking pulled pork here. We’re talking down home, slap ya mamma, cut with a fork BBQ brisket slow smoked over a mesquite, pecan or oak fire for 8 to 10 hours.

• Potatoes — Fried, baked, scalloped, smashed, roasted, grilled, boiled or raw. Add butter and cheese and it’s a meal!

• Tomatoes — East Texas raised and ripened in the hot Texas sun. Tomatoes taste ten times better from the sandy soil of East Texas.


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