Reddit reviews Charleston Receipts

Pick which recipe you like best.

Flavor of the South

Meeting Street [Shrimp] Meat

...and to answer your question if you're from Charleston, SC you have Charleston Receipts in your kitchen and used it!

The original recipe

Charleston Receipts, the authority on posh white people food from the Carolina coast.

https://www.amazon.com/Charleston-Receipts-Junior-League/dp/0960785426

Not trying to discredit you at all, I’m just taking to opportunity to spread the history of my little pocket of the world. Charleston and LA are actually much more similar than you’d expect food wise! Both areas have heavy European/French influence, but Charleston is also intertwined with the Gullah culture which is a very specific niche of Creole. I mostly see sauces with that brown gravy or a French white wine and cream sauce being used here.

Edit: If anybody see this and has interest in learning more about the history of cooking in Charleston/the Lowcountry I’d recommend picking up a copy of the Charleston Receipts Cook Book. It has a ton of recipes that are hundreds of years old!

Just stumbled upon this sub and am excited to participate! I think this will be a fun little project for next year. :)

1. What do you like to cook? I like to cook very simple recipes. I am trying to sustain a Keto/Low Carb diet and find that many recipes are overly complicated fake food that use ingredients I don't normally keep to try and fake the delicious, carby stuff. Before I kicked carbs (mostly) I was definitely a meat and potatoes girl. Now I guess I'm more of a meat and cauliflower girl ;)
   
2. Who is your favorite chef (famous or family)? Famous: Julia Child, family: my mother. Both share some similar characteristics in that they are fearless in the kitchen and overcome mistakes as learning opportunities. I don't think I've ever seen my mom screw up a recipe in a way that she couldn't salvage. She cooks simple recipes that are always delicious and carry much of her mother's history and heritage in them. If I'm half as good a cook as her, I'll be pleased. I still have a long way to go in terms of fearlessness and skill.
   
3. What is your favorite cook book and why? Though I've never cooked anything from it yet- Charleston Receipts. It's a collection of historic recipes from Charleston, my home town. Many recipes are things I wouldn't necessarily make (calf's head anyone?), but my mom tells me my grandmother tried that one once and never again! I love the history and stories that go along with the recipes.
   
4. What are you looking to learn? I'd like to be more comfortable with technical skills and knowledge, pairing of different flavors and have a few go-to recipes in my back pocket that are sure to impress if company drops by.
   
5. Do you have any recipes that you would like to make but are afraid and why? I don't know why, but I'm afraid to make any kind of roast in the oven. It's a big monetary commitment to buy a big ole' roast of any kind, should I cook it in my crock pot or the oven (and will it fit?), when do I have the time to babysit this thing all day?
   
6. What ingredient do you just not like and could you be persuaded to try it if the right recipe came along? Tilapia. I hate the smell, the taste, the texture. Maybe in a fish taco with a bunch of other crap to cover it up?

Amazed this hasn't been suggested yet - Carolina Gold Rice, a bottle of Firefly if you can transport it or a copy of Charleston Receipts if you wanna go real old school CHS.