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conversations.value: Give me a description for a story titled Foods That Make You Say Mmm-mmm about North, Carolina's, love with the genre: Cookstorys, Food & Wine, Regional & International.
conversations.from: assistant
conversations.value: While working as a reporter and producer for North Carolina's public television network, the author took his "love of good food to work" where he created a weekly program devoted to the state's barbecue culture. That evolved into several programs about traditional cooking.
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conversations.value: Give me the first three paragraphs for this story.
conversations.from: assistant
conversations.value: Foods That Make You Say Mmm-mmm
  Roy Blount Jr., the Georgia humorist, has been quoted as saying that "Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits." The earliest claims of Brunswick stew supposedly being prepared in Georgia came in 1898, which is when coastal Georgians say the dish originated. On display in the city of Brunswick is a twenty-five-gallon cast-iron pot bearing a plaque identifying it as the very vessel in which the dish was first cooked on nearby Sea Island.
  Virginia probably gets the nod on the origin of the stew, but generations of "stew dogs" in Georgia, Virginia, and North Carolina have all developed great enthusiasm for the thick reddish orange dish. The constant, full-scale public-relations and publicity efforts in both Brunswick County, Virginia, and Brunswick, Georgia, are aimed at polishing their areas' culinary claims as a way of boosting tourism and economic growth. Virginia even went so far as to have its 1988 legislature pass a resolution proclaiming Brunswick County "the original home of Brunswick stew." Virginians claim that their invention migrated southward to North Carolina and Georgia. In support of the claim, they point out that the county seat of Brunswick County, Lawrenceville, is situated conveniently between Interstates 95 and 85, which, they say, helps the spread of Brunswick stew's popularity, allowing visiting motorists to carry locally cooked quarts of the stuff to parts near and far.
  In the most traditional Brunswick stew recipes, the commonly accepted ingredients are tomatoes, butter beans, corn, potatoes, and onions, plus seasonings. The official Stewmaster's Association of Brunswick County, Virginia, says that a true recipe must contain chicken, with two possible additions. Competitive Brunswick stew cooking has a "Special" category, in which an entry can contain the standard ingredients plus beef. A "Deluxe" entry must contain the standard ingredients plus squirrel. No pork is allowed in any officially sanctioned "original" version of Brunswick stew in that corner of the Old Dominion.
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conversations.value: Give me five more paragraphs.
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conversations.value: Traditional recipes calling for hefty quantities of ingredients produced many batches of cookies. It was common to store cookie dough for days or weeks during the winter months. As the dough rested, the flavors intensified.
  Spice is the best known of the Moravian cookies. But today, customers can also choose from among sugar, orange and cranberry spice, lemon, chocolate, black walnut, and Key lime, to name just some of the flavors available.
  Moravian sugar cake is a yeast-raised, sweetened bread topped with a thick, rich mixture of butter, sugar, and cinnamon. Some scholars say it was originally baked in large, round loaves that were broken apart and served during Moravian Lovefeasts, which are congregational services dedicated to strengthening bonds of brotherly love. For a long, long time, though, sugar cake has been baked in large, rectangular jellyroll pans. It resembles focaccia bread, with a creviced surface in which the butter and sugar topping collect.
  Over the last two-hundred-plus years, sugar cake has been consumed regularly on Shrove Tuesday (the day before Ash Wednesday, which marks the beginning of Lent). It is also traditionally served on Easter morning and is enormously popular at Christmas as well.
  As is common in Eastern European recipes, most traditional versions of Moravian sugar cake contain mashed potatoes, as well as the water used to cook the potatoes.
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: Generations later, some say Cheerwine has grown larger than life. Customers in every state in the country are mildly addicted to the concoction, and Cheerwine is regularly spotted at places such as the Great Wall of China, the fjords of northern Europe, and the battlefields of Iraq.
  Like many drinks, Sun Drop began as a recipe scribbled on paper—in this case by Charles Lazier in 1928, as he was riding around St. Louis, Missouri. It was patented on April 15, 1930. In 1953, a soft-drink bottler in Gaston County, Charles P. Nanney, became the first Sun Drop bottler in the country. He had met Lazier at a national bottling show, where Lazier gave the North Carolinian a sample of his invention. After working to improve Lazier's formula to create the taste he wanted, Nanney started exploring ways to market his new version of the drink.
  He eventually teamed up with an old friend, Red Bridges, owner of Bridges Barbecue Lodge in Shelby, who was opening his now-famous restaurant on U.S. 74 Bypass. The pair gave away free samples of barbecue and seven-ounce glasses of Sun Drop. The original slogan boasted, "Refreshing as a cup of coffee"—and indeed, the drink has as least as much caffeine as coffee. Sun Drop was an immediate success.
  During the 1980s and early 1990s, Sun Drop was promoted by NASCAR driver and native North Carolinian Dale Earnhardt. National distribution of the drink began in 2011. It is now part of Dr Pepper/Snapple, headquartered in Texas.
  Country ham, 141-55; baking sliced ham, ; baking whole ham, ; braising, ; carving, ; cooking whole ham, 147-48; glazing, ; prepping & soaking, ; simmering on stove, 148-49; slow frying versus quick frying, 146-47; wrap-cooking method,