Meat and three
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Meat and three
"Meat and three" is a term used in the cuisine of the Southern United States. It is associated with a type of restaurant in which the customer picks one meat from a daily selection of 3-6 choices (such as fried chicken, country ham, beef, country-fried steak, meatloaf, or pork chop[1][2]) and three side dishes from a list that may include up to 12 other options (usually vegetables, potatoes, corn, or green or lima beans,[3] but also other selections such as Jell-O, creamed corn, macaroni and cheese, and spaghetti).[4][5]
A meat-and-three meal is often served with cornbread and sweet tea.[6][7] Meat and three is popular throughout the mid-South, and particularly in Tennessee and Nashville.[8][9][10][11] The phrase has been described as implying "glorious vittles served with utmost informality."[12] The idea is associated with soul food.[13]
Meat and three has been described as somewhat similar to a blue-plate special, but with a more fixed menu.[14]
Meat-and-three has been mentioned in connection with the Southern diabetes epidemic, with one expert saying: "There's a real misconception in the South about what constitutes a healthy diet. People aren't lining up at the salad bar during lunch hour; they’re opting for the 'meat and three and sweet tea' at the corner cafeteria. And that’s not good; those cafeteria vegetables aren’t really healthy when they're cooked with half a ham hock and butter."[15]
External links
- ^ Jackie Sheckler, Insiders' Guide to Nashville (7th ed.). Globe Pequot: p. 89.
- ^ Sally Walker Davies, Explorer's Guide Tennessee (2011). Countryman: p. 21.
- ^ Finch, p. 85.
- ^ Jane Stern and Michael Stern, 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them (2009). Houghton Mifflin Harcourt: 180-81.
- ^ Davies, p. 21.
- ^ Stern and Stern, p. 180-81
- ^ Finch, p. 85.
- ^ Davies, p. 21.
- ^ Stern and Stern, p. 180-81
- ^ Finch, p. 85.
- ^ Bob Schatz, Nashville Impressions (2006). Farcountry: p. 4.
- ^ Stern and Stern, p. 180-81
- ^ Finch, p. 85.
- ^ John Ferrell and Marie Lupo Nygren, Mary Mac's Tea Room: 65 Years of Recipes from Atlanta's Favorite Dining Room (2010). Andrews McMeel: p. 153.
- ^ Kathleen Yount. "Diabetes: Evolution of an Epidemic" (Summer 2001). UAB Magazine. Vol. 21, No. 2).
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