[shroomgirl]

I had heard of the syrup on snow with donuts but not the pickle part.
Vermont Hams???? How are they different from VA or Country
Carolina mustard BBQ????Someone uses an oil based marinade for their bbq.
You're right about indigenous foods, check out jambayla at Chilis....People have gotten away from cooking period...that's why we're teaching the general populace at the market how to prep fresh vegetables. The eigth grade class I taught Mon asked if I gave classes to teenagers...(response was I just did) They had never had a meatless burrito, several did not know yogurt could be white
(plain)....There's a generation that lost the skills to go from scratch, and all that that entails (selecting fresh products, knowing where they come from (farms),substitutions, herb use,etc...you get the idea)
But what drove me to create the market was that shoppers at the "farmers" market we did demos at did not know the difference between brokers and local farmers.....they did not know what was grown here. AND the farmers were going out of business.
sorry soapbox....something I feel strongly about

Originally posted by shroomgirl:
Vermont Hams???? How are they different from VA or Country

The best ones are cured with maple sugar and smoked with a mixture of wood and corn cobs.

North Country Smokehouse in Claremont, NH does some really outstanding smoked meats...bacon, brisket, andouille, turkey, sausages and the unbiquitous ham.

Cheers,
TopChef

[mudbug]

Springfield, MO

Home of cashew chicken!!! Originated here.

[shroomgirl]

NO Springfield is the birthplace of cashew chicken????What a hoot! We don't even grow cashews in Mo.

[shroomgirl]

California guys how about dry jack or
Gilroy garlic whatevers( they have weird foods at the Garlic Fest and I personaly think they eat them on a regular basis)

[cookM]

Originally posted by shroomgirl:
California guys how about dry jack or
Gilroy garlic whatevers( they have weird foods at the Garlic Fest and I personaly think they eat them on a regular basis)

Whadaya mean? You mean like Garlic ice cream? I've never been to the Gilroy Garlic Festival.

[shroomgirl]

I spent a week at Pajero Dunes (cute little sea otters crushing shellfish on their chests) in Artichoke country semi near Monterrey/Carmel and GILROY
end of July is the Garlic Fest....They have an array of garlic products that would insure vampires of clean blood for the rest of their exsistence.....yep ice cream, jam jelly ooooooit's the dessert stuff that I grimace at.......but they take it places it's NEVER been before.

[mudbug]

shroomgirl,

St Louis cashew chicken is NOTHING like the original (same for every where else). I have friends who went to college here who grew up in St Louis and when they come back, the first thing they go for is Springfield cahsew chicken.

[shroomgirl]

CChiu....I need enlightenment today...what makes it special?

[mudbug]

Garlic Ice Cream

2 Cups Whole Milk
1/4 Tea Garlic -- freshly chopped
1 Vanilla Bean -- split in half
1 C Heavy Cream
1 1/2 Cups Granulated Sugar
9 Egg Yolks

1. Put milk, garlic and vailla in a saucepan. Bring to a boil and removefrom heat.
2. In mixing bowl, blend cram, sugar & egg yolks.
3. Strain the scalded milk mixture into the egg and sugar mixture, stirring constantly.
4. Return the combined mixture to the pan and stir continuously over moderate heat until it coats the back of a spoon, about 10-15 minutes.
5. Cook in an ice bath. Add Cream mixture. Freeze until firm.

From the Cuisine section of the "Weekly Planet" Tampa Bay area, Florida Mar
16-22, 1995 issue


roasted garlic ice cream http://plg.uwaterloo.ca/~plragde/foo...ice-cream.html
http://www.thestinkingrose.com/

[augiewren]

I'm not from Pittsburgh originally but something curious I've found here is "City Chicken". It's actually fried pork on a stick. Go figure. They also put cole slaw and french fries on their sandwiches here. And french fries on salads. (Anyone noticing a trend?)
Give me good ol' Bawl-a-mer (Baltimore for the non-locals) soft shelled crab sandwiches with the legs hanging out of the sides all crispy and brown. Crab cakes made with too much Old Bay seasoning, Maryland beaten bisquits & scrapple with eggs for breakfast.
And when vacationing in Ocean City, Thrasher's fries and Fisher's caramel corn on the boardwalk. It doesn't taste right unless you eat it on the boardwalk amidst the noise, and the heat and the salt water mist.

[Katherine]

Around here people go into a pizza place and order a slice of pizza, a box of fries and a box of onion rings. You can just imagine the grease dripping off your face.

[shroomgirl]

OH Katherine....what about lobster rolls? they sound much better than that.

Southern Louisiana has this PO-BOY sandwich...really I'm not making this up.
French bread, fries, brown gravy and cheese.

They also eat and relish fried piggy tails

CChiu...tea garlic??? We did a garlic tasting last year boy was that rough....hottttttttt fresh garlic is hotttttt
I was crying after the seventh entry.
Only 18 to try.....

[Bayou]

shroomgirl - clue me in, i've never heard of this one.

"Southern Louisiana has this PO-BOY sandwich...really I'm not making this up.
French bread, fries, brown gravy and cheese."

[Katherine]

Sorry I missed this one the first time around.

I live in Maine, but most people around here don't eat lobster very often, in any form. It's mostly a tourist thing. There aren't many places you can get a good lobster roll, especially out of season. Someone who wants steamed clams had better be planning on steaming them at home. When my nephew passed through Portland and wanted seafood, we couldn't think of a moderately priced place to take him to. Actually, we couldn't even think of an expensive place that serves reliably good seafood (even that floating barge, whose door we do not darken). Most of the better restaurants serve the sort of seafood teenaged boys aren't looking for-all fancied up, in small portions. We ended at a downscale seafood warehouse that does fried food well.