A meat and three meal is one where the customer picks one meat and three side dishes as a fixed-price offering. Meats commonly include fried chicken, country ham, beef, country-fried steak, meatloaf, or pork chop;[1][2] and sides span from vegetables such as potatoes, corn, and green beans,[3] to macaroni and cheese, hush puppies, and spaghetti. A dessert, such as gelatin, is often offered.[2][4] Typical accompaniments include cornbread and sweet tea.[3][4]
“Meat-and-three” is a regional term popular in the cuisine of the Southern United States for both the meal and restaurants offering such a menu. Variants of meat and three can be found throughout the United States, but its roots can be traced to Tennessee and its capital of Nashville.[2][3][4][5] The term has been described as implying "glorious vittles served with utmost informality."[4] It is also associated with soul food.[3]
Similar concepts include the Hawaiian plate lunch, which features a variety of entrée choices with fixed side items of white rice and macaroni salad,[6][7] and the southern Louisiana plate lunch, which features menu options that change daily.[8] It is somewhat similar to a blue-plate special but with a more fixed menu.[9] Boston Market and Cracker Barrel chains of restaurants offer a similar style of food selection.[10]
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Q&A: tree VS three, tier VS tear, meat VS meet: PRONUNCIATION Lecture
Transcription
See also
References
- ^ Finch 2009, p. 89.
- ^ a b c Davies 2011, p. 21.
- ^ a b c d Finch 2009, p. 85.
- ^ a b c d Stern & Stern 2009, pp. 180–81.
- ^ Schatz 2006, p. 4.
- ^ Childress, Tricia (October 19, 2010). "Hawaiian Plate Lunch spot opens". Creative Loafing Charlotte. Retrieved December 9, 2012.
- ^ Galdiera, Lyle (November 27, 2002). "Origins of Plate Lunch". Hawaii News Now. Retrieved December 9, 2012.
- ^ Staff. "Culinary Trail Signature Dish: Plate Lunch". LouisianaTravel.com. Archived from the original on November 14, 2012. Retrieved December 9, 2012.
- ^ Ferrell 2010, p. 153.
- ^ West, Kay (December 7, 1995). "Marketing Concept". Nashville Scene. Retrieved November 5, 2014.
Sources
- Davies, Sally Walker (2011). Explorer's Guide Tennessee. Countryman. ISBN 978-0-88150-898-7.
- Ferrell, John (2010). Mary Mac's Tea Room. Andrews McMeel. ISBN 978-0-7407-9338-7.
- Finch, Jackie Sheckler (2009). Insiders' Guide to Nashville (7th ed.). Globe Pequot. ISBN 978-0-7627-4867-9.
- Schatz, Bob (2006). Nashville Impressions. Farcountry. ISBN 1-56037-375-X.
- Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late. Houghton Mifflin Harcourt. ISBN 978-0-547-05907-5.
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| Components and courses | |
| Table service | |
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| Dining | |
| Regional styles | |
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| Menus and meal deals | |
| Communal meals | |
| Catering and food delivery | |
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This page was last edited on 3 January 2024, at 04:28