[cape chef]

Welcome Brian.nf

cc

cape chef

fish and brewis has a salty buttery flavor
that is very moist in texture in the mouth even though its dry to the touch, the smell is hard to discribe you have to try it to know. if you like i can post a recipe for you to try but some ingd. you may have trouble finding.

see ya

[thebighat]

I didn't read this whole thread so I don't know if this got mentioned, but around here they got a thing called Porketta. It's some kind of boned highly seasoned pork roast, but it's also a term for a "time" as in "we're having a porketta", which must be some kind of luau.

[shroomgirl]

First thing that came to mind was a pig roast or pig pickin.....interesting that cooking a whole pig is then the name of the event. Some of my favorite times have been socializing all day awaiting a pig to cook.

[Jill Reichow]

Home is Minnesota. Deep fried Walleye on a stick, deep fried cheese curds(if you don't die from the love of the taste the fat will kill you), potato sausage, lefse, fattimans and krumkake and rosettes. Don't forget spritz cookies....all made with butter. And don't forget the sculpted(from 55lb blocks of butter) heads of the princesses of the Milky Way at the State fair...oh, and pronto pups, and blood sausage during deer hunting season(not my favorite). MMMMMM I need to go home.

[shroomgirl]

Ok potato sausage adn fattimans stumpped me.
Minn. is that Nordic heritage....

[Greg]

Shroomgirl, lots of folks of Scandinavian descent here, ya hey! About the potato sausage and fattimans? Stumped me, too, and I've been living here for 5 years!

[Jill Reichow]

Shroomgirl, I'm of pure Swedish descent.
Fattimans are a sweet dough that is rolled out, cut, deep fried and dusted with powder sugar. My aunt used to make the best ones I had ever eaten. Potateskurb as my mom calls it(potato sausage) is made from ground pork, par boiled small cubed potatoes, onions, salt and pepper and nutmeg. Mix it up and stuff it in casings...which aren't that easy to find anymore. My parents bring them from Mpls. when they come to visit. You then boil the sausage in water. Cut into chunks, peel off the casings, and serve with potatoes and in my family usually peas...If there is any left, we use it for sandwiches cold the next day, or my dad likes it sliced and fried in butter(natch). Greg, Cub Foods has a fairly decent potato sauage that they make locally and sell. My mother says it's almost as good as hers. You betcha!

[nancya]

Buffalo is very big in Wyoming. No pun. It is very lean and tasty, though more expensive than beef.

Locally, we make a very nice huckleberry candy.

[CWK]

I havent been here in a while but I couldn't
help myself....Hog Maw.Ever hear of it? It's
a pig stomach stuffed with all kinds of goodies and potatoes and cabbage.I think it's gross and can't stand the stuff but It's a class dish 'round these parts.Bill

Hello all~
I've been reading this post for about an hour... I hope I come up with a few here that haven't been mentioned yet!

I grew up in the south... GA for the most part...
Iced tea (sweet of course!) year round. Growing up, our family of 4 could easily take care of a gallon a day!

Fried everything...tomatoes (green), okra (light cornmeal breading and cooked crisp), fried pies (turnovers made from dried fruit in pie crust and deep fried)

Re: the "slaw" discussion... served on the side here with BBQ, but I love slaw dogs, and sometimes just for old time's sake I put slaw on my hamburger too! (Mom used to do that!)

Videlia onions of course

Pecans are used a lot here, too. Pecan Pie is usually made with corn syrup, but I have a family recipe using brown sugar and cane sugar, which is boiled to make the syrup. Very yummy.

Angel Biscuits-- biscuits leavened with baking powder and yeast.

Spoon Bread-- Not really sure what it would be classified as... a casserole maybe??... made with cornmeal or grits and some eggs to hold it together. Kind of a soufflee-y thing (Hey! I just made up my very own word!!)

And speaking of cornbread... I am agreeing here with my fellow Southerner a few posts bak... no sugar in my cornbread please! I think one of my very favorite meals EVER is brown beans with crumbled cornbread and diced onion stirred in.

Suzanne

[shroomgirl]

Welcome Suzanne and thanks for the Southern post....
One of my favorite southern dishes is a pot of green beans, onions, ham bits, new potatoes, loads of black pepper....cooked WAY WAY past al dente. Corn bread to sop up the sauce....oh my goodness....this must have come down through my grandma or great grandma in the hills of Va.

Snap peas with the young green ones in with the peas.

Butter beans cooked to a mush with onions, garlic and ham...this is true southern

Hmmmmblack eyed peas are ok, I've even had great ones but many times they taste muddy to me.

Then of course there are red beans with onions, garlic, Tony chacere salt, andouille, meaty ham bones...on popcorn rice with slaw and corn bread....had it last night.....This is really more Louisiana only...you don't find um everywhere...say that could be a great thread ...what dried beans are in your area.....

[Risa]

I saw several posts about foods in Illinois, but I don't think I saw these two. The first is the signature food of Springfield, IL.

1)Horseshoe or ponyshoe: basically hamburger on a piece of toast covered with cheddar cheese sauce (more likely to be American cheese though) and topped with a mound of fries.
2)Maid-Rite sandwich: crumbled,steamed ground beef,onions, mustard and relish on a steamed bun. Basically a loose meat sandwich.

I must admit that I haven't been brave enough to try either one. I prefer to consume my daily allowance of fat via sweets and pastries.

[Pooh]

I just caught on to this topic.

Live_to_Cook: Speaking of french fries and regional food, my favorite blue-collar artery-clogger when we visit Montreal is poutine.
You sitting down? Envision this: A bowl of crispy taters straight from the fryer. Topped by a handful of cheese curds melting into the fried potato lattice. Bathed in a ladle of chicken gravy.

I've never needed seconds, but I've always gone for it again the next trip around.

I lived here all my life and never had the %?&* to try it. It looks so gross!



[ May 11, 2001: Message edited by: pooh ]

[Svadhisthana]

Mezzaluna,
I'm from Illinois too. Springfield is the home of the horseshoe: fat with a little cholesterol sprinkled on for flavor.


It's an open faced (originaly ham) sandwich topped with french fries and a generous helping of welsh rarebit sauce. Some places offer your choice of turkey, chicken, hamburger, and steak. They also add other various deep fried artery clogging items on top, like onion rings or jalepeno peppers. And, as if the fat content weren't high enough they add sour cream for good measure.

Svadhisthana