Talk:Cuisine of Kentucky/Archive 1

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Archive 1

Article nominated for deletion

Please delete this insulting article.

First off, please sign your name. Second off what is insulting about this? I researched all of it. --Rakista 17:48, 27 September 2005 (UTC)

First, before I detail what is insulting, tell me in what state do you live and where you researched it?Dakota 21:51, 27 September 2005 (UTC)

DakotaKahn, welcome to Wikipedia. I'd link to point out that Rakista is not under any obligation to reveal personal information on Wikipedia Talk pages. An editor is, however, under some obligation to cite sources. Rakista, since you researched the article, can you let us know where that research comes from? It would probably help avoid deletion or point-of-view conflicts. Thanks. Jkelly 23:26, 27 September 2005 (UTC)
Listed five or so sources, I do not want to list too many at the bottom so I will try to consolidate the material and cite per paragraph. I should of done it whilst I was writing, sorry. I researched most of it while being a pastry chef there in the late 90's. I meant no offense, but most Kentuckians I knew there did not even eat traditional cuisine unless I cooked it for them. It is hardly practiced outside rural areas and up-scale restaurants like many states. --Rakista 02:47, 28 September 2005 (UTC)

Regions have cuisine: Kentucky is not a region but is a part of at least 2 regions. Those regions should have cuisine articles.

This article gives some strange false history of how coal influenced kentucky cuisine. I'm sure improved transportation, refridgeration, etc. have influenced cuisine in these regions. In pioneer days diet might have been typical (reliable sources needed) of the pioneer conditions.

Applachian area would have Appalachian cuisine, Southwest area would have cuisine typical for the south and or Bluegrass region probably a mix of midwest and South. This article certainly doesn't inform.

Steam power did not turn the native forest into arable land. Not relavant to this topic.

This article is not cited, is very poorly written and is not needed since most states don't have their own cuisine.

This article seems to have been started as a joke and other people seem to be unintentionally playing into this joke.

Fast food corporations shouldn't be considered part of an areas cuisine. there are lots of chinese restaurants that doesn't mean they came about because of the area's cuisine. Just because Whitecastle started here doesn't mean that is the cuisine. That is a corporation.

This article isn't worth fixing because if you remove all the errors, irrelavant material, slander, and non-neutral pov there wouldn't be anything left.-Crunchy Numbers 19:46, 25 September 2006 (UTC)

This article is insulting and the author is obviously not a Kentucky native. If he/she were from Kentucky, the simple fact that the huge differences among Western, Central, and Eastern Kentucky cultures, accents, and especially foods would have been automatically known and these problems wouldn't have occured in the first place. Also, working in a Western and/or Central Kentucky resturant does not give you a good, or even a partial understanding of the Cuisine of Kentucky. Eastern Kentucky is part of Appalachia and should not just be lumped into an article that is not referenced and implies to be the entire cuisine of Kentucky, especially when one of the listings is KFC.

I agree with the above... in the sense that this article seems to lump the whole state as either southern or Appalachian- and cross pollinates food across the state. As far as I know the foods of the Owensboro/Henderson area have never caught on farther east, and the foods of Eastern and Central Kentucky have never caught on farther west. And if you head south west to say Calloway county then you wont find any Eastern foods and hardly any Western Kentucky foods. I don't believe foods like Burgoo (real burgoo anyway) have ever made it farther East than Bowling Green. JNorris 06/19/2007

Henry Bain Sauce

I have a recipe for it that I have been given permission to disclose so as soon as I figure out how to do that on the Wikicookbook I will link it back here. The one's that are currently linked in example are poor imitations. --Rakista 08:12, 28 September 2005 (UTC)

Welsh or Danish brought sheep to Kentucky en masse ?

" Dating back to at least the early 1880s, Owensboro’s barbecued mutton tradition began with the large numbers of sheep brought into Daviess County by Dutch pioneer settlers." is from [1]. It currently reads Welsh we should probably change it back to Danish unless there is better information.

Ham and Pork

ham and pork? they are both pork.

Ham is cured. --Rakista 22:36, 12 October 2005 (UTC)

Benedictine

"Benedictine, a cheese spread made popular from Louisville's Benedict's restaurant."

Are you sure about this? I don't think there was any Benedict's restaurant that originated Benedictine. I could be wrong though.

Oh, and add my vote against deleting this article. I see no reason whatsoever that it should even be considered for deletion.

Fast Food

When it comes to Fast Food, Kentuky is king. While KFC is the most notable franchise begun here, it's also worth mentioning that Long John Silver's was begun in Lexington, KY as was Fazoli's. Long John Silver's used to be part of a privately held, Lexigton-based company called Jerico, which also operated a roadside diner concept called Jerry's, a few of which still operate independently throughout the midwest, as Jerico folded in the late 80's. LJS operated as a privately held company for many more years before being bought by a company called Yorkshire Global, which owned and operated A&W Hamburger stands.

In the mid-to-late 90's, the Pepsi Cola conglomerate of restaurants (KFC, Taco Bell, and Pizza Hut) were dumped by thei parent comapny and formed their own called Tricon Global and established their world headquarters in Louisville, making them the largest restaurant company in the world. They later changed their name to YUM! Brands and purchased Yorkshire Global, acquiring both Long John Silver's and A&W in the process, further cementing their global supremacy, operating over 34,000 locations in 100 countries with annual revenues of over 9 billion dollars.

Texas Roadhouse is headquarted in Louisville as is Papa John's Pizza, begun across the river in Jeffersonville, IN.

Ownesboro, KY has the disctinction of being the #1 U.S. city in fast food per capita.

All of this information is anecdotal of my involvement in the food industry. Someone with more energy than me might enjoy researching the information and adding it to the article.

The fast food industry in Kentucky should be discussed in an Economy of Kentucky article, not this one. I removed all this content. Stevie is the man! Talk • Work 01:50, 26 September 2006 (UTC)

Squirrels, some of which can have several ounces of meat on them

Wow, this article seems to be getting worse. Fox Squirrels, which are common in Kentucky, can reach a total weight of 1kg or 2.2 lbs for those of you SI challenged folks. You end up with about a pound of meat or so like the artcle originally said. Event the more common gray squirrels have more than a few ounces.-Crunchy Numbers 19:00, 27 September 2006 (UTC)

unique style of pit barbeque.

From article: The north Western Kentucky area, namely Owensboro and Henderson, has developed a unique style of pit barbeque.

Can anyone explain why it is unique?-Crunchy Numbers 18:05, 3 November 2006 (UTC)

It is unique because what you consider to be BBQ came from Daviess County. Unless your idea of BBQ comes from KC, Memphis, or Texas what you eat is Owensboro BBQ; and if you eat KC, Memphis, or Texas BBQ then you would know why it is unique.

Memphis is a lot like Owensboro BBQ but with more ketchup and is served with less tangy side dishes. KC BBQ is spicy sweet, a lot of spice and a lot of ketchup. Texas BBQ is, like most things southwest, spicy. Owensboro BBQ is a combination of all really, utilizing ketchup, more vinegar than Memphis style, and cracked pepper to create a taste that is neither spicy nor sweet.

previous consensus

The consensus at the last two nominations for deletion (over a month ago) was to keep but do a major overhaul and cleanout. Since no one else did it I have started this process. I removed alot of irrelevant and unsourced material. One editor admitted that much of what he added was original research from almost 10 years ago. That means he was going purely on memory of a short time he spent working in Kentucky. That person promised over a year ago to provide the sources that he used for the questionable material in this article. That didn't happen.

The article is starting to look like something worthy of an encyclopedia and I hope that some people with good source material and references can help out to improve this article.-Crunchy Numbers 20:32, 3 November 2006 (UTC)

Memories

What about hushpuppies? Sca (talk) 17:14, 3 June 2008 (UTC) (Ky. resident, 1974-79.)

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Dishes or recipes

Purnell's Old Folks Country Sausage: I notice that this is the only brand name in the list, is this really cuisine of Kentucky or marketing? — Preceding unsigned comment added by 105.227.243.75 (talk) 14:38, 14 April 2016 (UTC)

Burgoo: I know that ingredients vary, but isn't burgoo generally made with mutton (older sheep) as opposed to lamb? I've made it with lamb, lacking avaiability of mutton. The churches we went to in Reed & Stanley (St. Augustine and St. Peter of Alcantara in Henderson and Daviess Cos respectively) used mutton necks as their meat source, the reason being that between the burgoo and the barbeque (chicken and mutton) you used pretty much the whole animal, and W. Ky had (has?) a fairly robust sheep industry that would turn over its older stock for slaughter. Caisson 06 (talk) 11:56, 17 September 2008 (UTC)

Living in Kentucky for about 10 years, I was never served a meal that included either catfish or hushpuppies. In a larger city like Lexington it's rare for a restaurant to serve the latter. Burgoo is also quite uncommon, but you can find it one day of the year if you locate and attend a burgoo festival. I'm pretty sure parts of this article were inspired by Stephen Foster. Nicmart (talk) 03:50, 13 March 2020 (UTC)
An area's dishes and recipes aren't confined to what's served in restaurants. For example, though the sources cited have disappeared, but Burgoo#Regional popularity indicates that burgoo is often the basis for community events, in the manner (my analogy here) of spaghetti dinner and pancake breakfast fundraisers and socials. Also, Kentucky's a large state. Lexington's offerings may not represent the full range of the state's popular dishes. Largoplazo (talk) 09:27, 13 March 2020 (UTC)

Assessment comment

The comment(s) below were originally left at Talk:Cuisine of Kentucky/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

==Initial rating== As a sub-topic of the main Kentucky article, this article is given Top importance per the assessment criteria. There is a good lead, but the rest of the article is very weak. It's borderline between start and stub class. Acdixon 19:38, 2 January 2007 (UTC)

Last edited at 19:38, 2 January 2007 (UTC). Substituted at 12:31, 29 April 2016 (UTC)

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